Eat Kanadiyan

Sisig

Chopped pork face and ears sizzled on a hot plate with onions, chili, and calamansi — eat it with rice, no questions asked.

Dinakdakdan

The Ilocano cousin of sisig, made with grilled pork and pig ears mixed with tomato and chili — bolder, smokier, and worth the adventure.

Bistek

Thin-sliced beef slow-cooked in soy sauce and calamansi juice, topped with caramelized onion rings.

Beef Kare Kare

Slow-braised beef in a thick peanut sauce with eggplant and banana blossom — always served with bagoong shrimp paste on the side.

Tapa

Cured, marinated beef strips pan-fried until the edges catch — a classic Filipino breakfast plate done right.

Ilocos Empanada

A bright orange Ilocano pastry shell stuffed with grated green papaya, longganisa sausage, and egg, then deep fried until crisp.

Pancit

Stir-fried noodles with vegetables and your choice of protein — the dish Filipinos bring to every celebration for a reason.

Turon

Banana and jackfruit wrapped in a lumpia shell, fried golden, and coated in caramelized sugar.

The Barkadahan

A group set built for sharing — the kind of order you place when everyone's coming over.