LIGHT

Tortang Puso ng Saging

A spin on the torta or local omelette, this Filipino favorite is made with fresh banana heart instead of the usual eggplant. Served how it’s supposed to be with ketchup. Don’t forget to order extra rice to match.

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Wild Mushroom Soup

A rich medley of mixed mushrooms in cream.

Laksa with Seafood Balls

Coconut milk, spices, kaffir lime, lemon grass, egg noodles. This Singaporean noodle soup captures Southeast Asian flavors on a bowl.

Minanok

From Laguna, with love… or should we say lots of heart—banana heart that is. Called Minanok because of its chicken meat-like texture, this dish made of puso ng saging cooked in coconut vinegar is a proud specialty from Ito Kish’s hometown of Laguna. Served with banana chips.

Fried Lumpiang Ubod

As a snack or appetizer, our straightforward take on the Filipino spring rolls uses local ubod or heart of
palm—wrapped and fried to a crisp crunch.

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