Ube ice cream came through like a champ. Rich, creamy, and straight-up addictive. The kind of scoop you wish blanketed the whole bowl. That alone made it worth digging in.

The red beans didn’t pull their weight — too firm, probably kept frozen too long. Most toppings had that pre-prepped feel, which makes sense for fast food, but took away some of the freshness and balance. I would still return just for that ube scoop 》₱95

Crispy fried chicken with a touch of Chinese-style spice. Crackly skin, juicy inside and that savoury brown gravy that’s oddly reminiscent of KFC’s whipped potato sauce. Comes with egg fried rice, pancit canton (Filipino-Chinese stir-fried noodles), and chicharap (prawn crackers) 》₱210

Crispy battered fish topped with a light, fruity sweet & sour sauce, more mellow than tangy. Comes with egg fried rice, pancit canton (Filipino-Chinese stir-fried noodles) and chicharap (prawn crackers). Seasoning stays simple and easygoing, perfect when you want a bit of everything without going all in 》₱240

Juicy chicken and pork belly soaking in a thick, garlicky adobo sauce that’s big on savoury and light on sour. Crispy garlic bits are everywhere. Crunchy, golden and generous. The meat’s tender, the sauce’s bold, and rice is non-negotiable 》₱410

Crunchy pork bits, creamy mayo, and crispy chicharon all sizzling on a hot plate. Rich, punchy and packed with texture. The garlic and onions add a savoury kick. Every bite hits that sweet spot between bold and comforting. Definitely best with rice to soak up all the goodness 》₱595

Tiny, tender squid chillin’ in a pool of garlicky olive oil. Simple, tasty, and quietly addictive. The squid’s soft with just a bit of bounce and those golden garlic bits add a nice crunch and roasty edge. It’s mellow, not spicy and goes down easy 》₱375

Smoky eggplant tucked into a fluffy omelette, with chunky longganisa and juicy tomatoes scattered on top. This one’s got the comfort factor dialed up. The longganisa brings a sweet-savoury hit, while the eggplant adds that soft, smoky base that keeps it grounded 》₱255

This deep-fried pork knuckle hits hard with loud, crackly skin and tender, juicy meat. The garlic chilli bits aren’t about heat. They bring an aroma that lifts the richness without stealing the spotlight. It’s indulgent, satisfying, and the kind of dish that demands full, grease-streaked commitment 》₱685

Seared beef, slick with garlicky soy glaze and topped with crispy garlic bits. Tender, tasty, and rice-worthy 》₱285

The sigarilyas (winged beans) and kang kong add a fresh crunch, soaking up all that rich, velvety coconut cream. Pork bits give the dish a hearty touch, while the chillies are just a whisper. A subtle trace of bagoong alamang (fermented shrimp paste) lingers in the background, adding character without overwhelming. Best enjoyed with rice to catch every last spoonful of creamy goodness 》₱250

Plump, fresh prawns coated in a bold orange crust but the flavour’s not quite what I’m used to. It’s got a sandy texture and skips that creamy, savoury punch we usually get back home.

Feels like a lighter, drier version that’s been tweaked for local taste. The prawns are great, but the salted egg sauce doesn’t quite hit that indulgent note 》₱1155 / Large

A toned-down twist on the usual fiery 红油炒手. The wantons are silky and juicy, but the sauce plays it safe — lighter, tangier, and only mildly spicy despite the bold red hue. It’s got that sour kick, but the heat’s been dialed back, likely to suit local palates. Still tasty, just not the chilli bomb that I’m expecting 》₱275