House fried chicken, garlic adobo sauce, fried potato strings, pickled chili peppers

Chicken Adobo Sangwits!

shaved ice with grass jelly and jackfruit

Nam Kang Sai

Fried cauliflower, kare-kare peanut sauce, pickled red onions, ground peanut

Kare- Kare Cauliflower Bites

house coconut ice cream and mango caramel syrup

Ube Cheesecake

Cavattappi. lemon garlic cheese sauce, longganissa sausage crumbles, parm

Max and Cheese

Eickman's pork belly, mang tomas sauce, pickles, fried garlic

Lechon Kawali Bao

Tsokolate Mousse-Cake

Sesame chicken, bacon bits, scrambled eggs, edam cheese

Pancit Umaga (morning noodles)

Garlic fried rice, fried egg, chicken adobo sauce, roasted scallions

Filipino Chicken Adobo

Panko breaded tofu, gochu sauce, pickled red onions, scallions

Sesame Fried Tofu Fries (Vegan)

16oz Eickman's pork chop, mashed potatoes, brandy poached gala apples, pickles red onions & garlic lemon butter sauce

Project 4 Chop (gf option)

Indulge in our House Fries, perfectly golden and crispy, seasoned to perfection with a blend of savory spices. Each bite delivers a delightful crunch, making them the perfect companion to any meal or a satisfying snack on their own. Enjoy them plain or elevate your experience with our house-made dipping sauces for an irresistible treat!

House Fries

Pan seared salmon, ginger garlic rice, carrots, green beans, house coconut red curry sauce

Salmon Curry Rice Bowl

Mashed potatoes, white cheddar, longganisa sausage crumbles, over easy egg, house hot sauce

Eggboiiiee

Eickman's beef 6oz., fried breaded white cheddar, caramelized onions, house pickles, Aluna sauce, brioche bun (Beyond burger +$3)

Big Daddy Smash Burger

Sesame fried tofu, garlic rice, fried egg

Tofulog

Scottish salmon flakes, garlic rice, fried egg, spicy chili sauce

Salsilog

Made in house daily. served with sweet cream garlic butter

Pan de Sal Roll (Two)

Lumpiang Shanghai

Herbed cream cheese, imitation crab, sweet chili soy reduction, fried wontons

Crab Rangoon Bao

House longanissa crumbles, garlic rice, fried egg, chili oil

Losilog

Eickman's bacon, longganissa sausage, hash browns, scrambled eggs

Brunchy-Bao

8 pcs. bone in chicken wings, sweet soy reduction, Rufina Patis (fish sauce)

Sweet Patis Chicken Wings

Pulled pork, adobo sauce, caramelized onions, scallions, queso, fried garlic

Pork Ado-burrito

Combine vinegar, water, sugar, and salt in a small heatproof bowl. Stir until sugar and salt dissolve.

Place sliced chilies (and optional red onion) into a clean jar or container. Pour the pickling liquid over the chilies so they are submerged. Let cool to room temperature, then seal and refrigerate for at least 30 minutes (preferably 1–2 hours) before serving. Keeps up to 2 weeks refrigerated.

Using a mandoline with a julienne blade or a sharp knife, cut peeled russets into very thin matchstick (string) fries. Immediately transfer to a bowl of cold water to remove starch.

Soak potato strings in cold water for 20–30 minutes. Drain and rinse until water runs clear, then spread on clean kitchen towels and pat dry thoroughly.

Heat 3–4 cups neutral oil in a heavy pot to 325°F (165°C). Working in small batches, fry the potato strings for 2–3 minutes until slightly softened but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Return par-fried potato strings in small batches and fry until crisp and golden, about 1–2 minutes. Drain well, toss with 1 tsp fine sea salt, and keep warm/crisp on a rack.

In a small saucepan over medium-low heat, warm 2 tbsp vegetable oil. Add the thinly sliced garlic and gently cook, stirring often, until garlic is golden and fragrant but not burnt, about 4–6 minutes (watch closely). Remove half the garlic slices with a slotted spoon and set aside as crispy garlic garnish.

To the remaining oil and softened garlic in the pan, add soy sauce, white vinegar, water, brown sugar, bay leaves, and whole peppercorns. Stir to combine and bring to a gentle simmer over medium heat.

Simmer the sauce uncovered for 8–10 minutes to meld flavors and reduce slightly. Taste and adjust seasoning with up to 1/4 tsp salt if needed. Keep warm; the sauce should be slightly syrupy but pourable.

Season the chicken pieces evenly with 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Let rest 10 minutes while you set up dredging station.

In a medium bowl whisk buttermilk and egg. In a shallow tray combine flour, cornstarch, and baking powder. Dredge each seasoned chicken piece first in the flour mixture, then dip in the buttermilk-egg, and finally coat again in the flour mixture, pressing to adhere for a thick, crunchy crust.

Heat 6–8 cups neutral oil in a deep heavy pot to 350°F (175°C). Carefully lower chicken pieces (skin side down) into the hot oil, working in batches and avoiding overcrowding. Fry until the crust is deep golden and an instant-read thermometer in the thickest part reads 165°F (74°C), about 12–16 minutes per piece depending on size. Turn once halfway through for even browning.

Transfer fried chicken to a rack set over a sheet pan to drain and rest 5 minutes. Keep warm while finishing sauce and plating.

Optional: For extra flavor transfer hot fried chicken briefly (30–60 seconds) into a shallow bowl and spoon 2–3 tbsp of the warm garlic adobo sauce over each piece to glaze lightly, then return to rack. This will deposit flavor without making the crust soggy.

Place a piece of house fried chicken on each plate. Pile a small handful of fried potato strings on top or to the side for crunch.

Spoon 2–3 tbsp of warm garlic adobo sauce over the chicken (or serve extra on the side). Sprinkle reserved crispy garlic slices over the sauce.

Top with a few pickled chili slices from the jar, scatter toasted sesame seeds, sliced scallions, and cilantro leaves. Serve with lime wedges for squeezing.

Serve immediately so the chicken crust stays crisp and the potato strings remain crunchy.

bone-in chicken thighs (skin on)

kosher salt

black pepper

garlic powder

all-purpose flour

cornstarch

baking powder

buttermilk

large egg

neutral oil for frying (vegetable or peanut)

garlic cloves, peeled and thinly sliced

soy sauce (preferably Filipino or low-sodium)

white vinegar

water

brown sugar

bay leaves

whole black peppercorns

vegetable oil (for confit garlic and sauce base)

salt

russet potatoes, peeled

cold water (for soaking)

fine sea salt

neutral oil for frying

fresh red Thai chilies or Fresno chilies, sliced lengthwise

granulated sugar

optional: thinly sliced red onion

fresh cilantro leaves

lime wedges

sesame seeds (toasted)

scallions, thinly sliced

Start by preparing all the ingredients. Cut the grass jelly into small cubes and slice the jackfruit into thin pieces.

Prepare the Ingredients

In a serving bowl or a cup, add a generous amount of shaved ice.

Assemble the Shaved Ice

Top the shaved ice with the cubes of grass jelly and the slices of jackfruit.

Add Grass Jelly and Jackfruit

Pour the sweetened condensed milk over the top of the shaved ice, grass jelly, and jackfruit.

Drizzle with Sweetened Condensed Milk

If desired, drizzle sugar syrup over the dessert to add extra sweetness, adjusting to your taste.

Optional Sugar Syrup

For an extra creamy treat, serve with coconut milk on the side.

Serve with Coconut Milk

Shaved ice

Grass jelly (cut into cubes)

Fresh jackfruit (sliced)

Sweetened condensed milk

Sugar syrup (optional)

Coconut milk (optional, for serving)

In a bowl, combine sliced red onions, vinegar, sugar, and salt. Mix well and let sit for at least 30 minutes.

Prepare the Pickled Onions

In a saucepan over medium heat, combine peanut butter, coconut milk, fish sauce, ground rice, water, brown sugar, and ground black pepper. Stir until smooth and heated through. Set aside.

Make the Peanut Sauce

Cut the cauliflower into bite-sized florets. In a mixing bowl, combine flour, cornstarch, salt, black pepper, and water to create a batter. Dip each floret into the batter and coat thoroughly.

Prepare the Cauliflower Bites

In a large skillet or deep fryer, heat oil over medium-high heat. Fry the battered cauliflower in batches until golden brown and crispy. Drain on paper towels.

Fry the Cauliflower

Plate the cauliflower bites, drizzle with kare-kare peanut sauce, top with pickled red onions, and sprinkle with ground peanuts. Enjoy!

Serve

Cauliflower florets

All-purpose flour

Cornstarch

Water

Salt

Black pepper

Oil for frying

In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

Prepare the crust

In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and mix until well combined. Incorporate the ube puree, sour cream, heavy cream, and vanilla extract, mixing until smooth.

Make the cheesecake filling

Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix.

Add eggs

Pour the cheesecake filling over the crust in the springform pan. Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until the center is set and a slight jiggle remains.

Bake the cheesecake

Allow the cheesecake to cool in the pan at room temperature for about an hour, then refrigerate for at least 4 hours or overnight.

Cool and refrigerate

Slice the ube cheesecake and serve with scoops of coconut ice cream and a drizzle of mango caramel syrup.

Ube puree

Cream cheese

Granulated sugar

Sour cream

Heavy cream

Vanilla extract

Eggs

Graham cracker crumbs

Unsalted butter, melted

Coconut ice cream

Mango caramel syrup

In a large pot, bring salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a skillet over medium heat, cook the longganissa sausage until browned and crumbled. Remove from heat and set aside.

Prepare the Sausage

In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the flour and cook for an additional minute to form a roux.

Make the Cheese Sauce

Gradually whisk in the milk, stirring constantly until the mixture thickens. Stir in the lemon juice, salt, black pepper, and grated Parmesan cheese until smooth.

Add Milk and Cheese

In a large mixing bowl, combine the cooked cavatappi, sausage crumbles, and cheese sauce. Mix well to ensure all the pasta is coated.

Combine Everything

Transfer the mixture to a serving dish, sprinkle with additional Parmesan cheese if desired, and serve warm.

Cavatappi pasta

Longganissa sausage

Parmesan cheese, grated

Lemon juice

Garlic, minced

Butter

Milk

In a large pot, combine the pork belly, water, salt, peppercorns, and garlic. Bring to a boil over high heat, then reduce to a simmer. Cook for about 1.5 to 2 hours, or until the pork is tender.

Prepare the Pork Belly

Once cooked, remove the pork belly from the pot and let it cool. Pat it dry with paper towels to remove excess moisture.

Cool and Dry the Pork Belly

Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Once the oil is hot, carefully add the cooled pork belly. Fry until the skin is crispy and golden brown, about 8-10 minutes. Remove and drain on paper towels.

Fry the Pork Belly

Steam the bao buns according to package instructions. Once steamed, slice the crispy pork belly into bite-sized pieces and place them inside the bao buns. Top with Mang Tomas sauce, pickles, and fried garlic.

Assemble the Bao

Plate the bao and serve warm, enjoy your Lechon Kawali Bao!

Pork belly

Peppercorns

Garlic

Vegetable oil

Bao buns

Mang Tomas sauce

Pickles

Fried garlic

In a saucepan, combine the Milo powder, sugar, cornstarch, and water. Mix until smooth.

Prepare the Sauce Mixture

Gradually stir in the milk and place the saucepan over medium heat, stirring continuously until the mixture thickens and starts to bubble.

Add Milk and Heat

Remove from heat and let it cool slightly before serving over the cooled Tsokolate Mousse-Cake.

Milo powder

milk

sugar

Cook the rice noodles according to package instructions. Drain and set aside.

Prepare the Noodles

In a large skillet, heat sesame oil over medium heat. Add chopped bacon and cook until crispy. Remove bacon and set aside, leaving the drippings in the pan.

Cook the Bacon

In the same skillet, add diced chicken and minced garlic. Cook until the chicken is no longer pink, about 5-7 minutes.

Cook the Chicken

Push the chicken to one side of the pan, pour in the beaten eggs, and scramble until fully cooked.