Sous-Vide Chicken Adobo with Truffle Essence

Two-day marinated free-range chicken thighs, slow-cooked sous-vide in aged cane vinegar, heirloom garlic confit, and organic soy reduction. Finished with a torch-seared skin, plated over creamy garlic mashed ube, and drizzled with a truffle-infused adobo glaze. Garnished with microgreens, pickled pearl onions, and crispy shallot rings.

Heritage Pork Sinigang with Tamarind Espuma

Slow-braised Kurobuta pork belly and smoked pork ribs, nestled in a clear tamarind consommé infused with heirloom tomatoes, lemongrass, and charred shallots. Served with confit taro cubes, sous-vide radish petals, and flash-blanched baby okra. Finished with a tamarind espuma foam, micro kangkong leaves, and a drizzle of calamansi oil. Accompanied by a side of garlic rice crisps and pickled labuyo pearls.

Wagyu Tapsilog with Garlic Rice Risotto and Egg Yolk Jam

Thinly sliced A5 Wagyu beef, dry-aged and marinated in a blend of muscovado sugar, aged soy, calamansi zest, and black garlic purée. Flash-seared to medium rare and served atop a bed of garlic-infused arborio rice risotto, finished with crispy shallot dust and scallion oil. Accompanied by a slow-cooked egg yolk jam, micro cilantro, and a side of pickled labuyo gelée. Optional: truffle vinegar mist tableside for that final flourish.

Tropical Gulaman Parfait with Coconut Foam and Calamansi Caviar

Hand-cut agar jelly cubes infused with mango, lychee, and pandan essence, layered in a crystal coupe glass with chilled coconut cream mousse and sago pearls soaked in vanilla syrup. Topped with calamansi caviar (molecular spheres), edible gold leaf, and a whisper of mint oil. Served with a side of toasted pili nut crumble and a lemongrass mist spritzed tableside for aroma.

Calamansi Elixir with Basil Mist and Honey Air

Freshly pressed calamansi juice from handpicked golden fruits, blended with wildflower honey reduction and a touch of Himalayan pink salt. Served chilled in a stemmed crystal coupe over artisanal ice spheres, topped with a cloud of whipped honey air and a spritz of basil mist. Garnished with a dehydrated calamansi wheel, edible flower petals, and a rim dusted with calamansi zest and raw sugar crystals.