Adobong Kangkong (river spinach) and Tinunuang Nangka (jackfruit) are some of the classic Pinoy viands that can be found ordinarily in Pinoy home dining. Every bite reminds me of the simplicity of life  and traditional festivities.

The hot Imbao (clam) soup was an ideal side dish for the rainy season. The soup has basic ingredients of green onions and tomatoes which can be seen in almost all Filipino food.

The Grilled Tuna Belly and Chicken Barbecue, with matching achara (pickled papaya), are the typical pleasures of the Filipinos. I wasn’t able to try the chicken barbecue though, however, the tuna belly was fine. The meat was soft and can be eaten better with soy-sauce-and-calamansi dip.

Our sisig was not spicy, as what I wanted, maybe because almost all of us are not a fan of chili. This is one of my favorite pulutans (food eaten when drinking liquor) . On the other hand, the crispy pata (deep-fried pig’s leg) was good. It was 60% bones, I guess, but it was truly crunchy!

The Sizzling Gambas (prawns). Its color was very enticing and I can’t wait to savor it with my palate. The raw egg was freshly scrambled and cooked in our table. With the blend of onions and green chili, this dish  is my top pick of the day.

Their usual servings are good for 2-3 people. They also serve unlimited rice. I am glad that I was able to control my appetite and only consumed one cup of rice . This delectable experience was made more traditional by the banana leaf plate, a truly unique Pinoy trademark.