Our Featured Flavors
Filipino cuisine is composed of a variety of ethno-linguistic groups found throughout the Philippine archipelago. Our style of food making was adapted from the indigenous ingredients and evolved over time from the influence of other cultures such as Spanish, other Asian groups and American. Our goal is to introduce Filipino flavors in forms that are aesthetically appealing and satisfying.
KAPE (Philippine Coffee)
The Philippines is one of the the few countries that produces the four varieties of commercially-viable coffee: Arabica, Liberica (Barako), Excelsa and Robusta because of its perfect climate and rich soils both in the lowlands to the mountain regions.
TSOKOLATE (Philippine Cacao)
The Philippines is one of the primary producers of cocoa beans because of the perfect moisture-laden atmosphere and good soil structures.
Malunggay (moringa) is a drought-resistant tree that is popularly known as horseradish or ben oil tree. It is rich in vitamins and important minerals. When it's fresh it tastes similar to spinach and when it's dried, tastes like matcha green tea.
UBE (Purple Yam)
Ube (purple yam) is a root crop or tuber that usually ranges from cream to vivid violet color. They are usually confused with sweet potato or taro. It is famous artisanal Filipino dessert due to it pretty and vibrant hue. It has a mildly sweet, nutty, and earthy taste.
CALAMANSI (Philippine Lime)
Calamansi (Philippine lime) is a citrus hybrid used on various condiments, beverages, desserts, marinades, and flavorings. The peel and aroma are sweet but the juice is quite sour. It is high in Vitamin C.
Langka (jackfruit) is a large and heavy fruit that weighs about 10-50 lbs. The skin is rough and green but inside is bright yellow when ripe. It is commonly used as a flavoring with a variety of dishes and desserts. Ripe jackfruit is naturally sweet. It has a subtle taste similar to banana. Its seeds are edible and has a milky taste similar to Brazilian nuts.
Bayabas (guava) is a widely grown tree in the tropical region. It has a tangy-lemony taste. Usually, it looks color green to yellow and the seeds look like red or white.
Pandan (screwpine) is a tropical plant that possesses a pleasant and fragrant aroma. The green juice obtained from the leaves is used as food coloring and flavoring in Asian cuisine. It can be a good substitute for vanilla essence. It is commonly steeped with coconut milk for rice-based pastries and to enhance the flavor of sweet drinks and desserts.
Mangga (Philippine Mango)
Mangga (Philippine mango) is also known as the "carabao" mango which was named after the carabao, the Philippine's water buffalo. This fruit is reputed for its sweet exotic taste and has been listed as the world sweetest mango in the world by Guiness Book of World Records.
Sampaguita (jasmine) is the Philippines national flower. It's a small white tropical flower which has sweet heavenly scent used in weddings and other religious ceremonies. It symbolizes the love, devotion, purity and divine hope. It's a Spanish term came from the Tagalog word "sumpa kita" which means "I promise you". It is used as perfume, essential oils and tea.
Gumamela (hibiscus) is considered an evergreen shrub and has multiple uses both in medicinal and culinary. The flowers are edible and contains vitamins and minerals. It can be made into jams, jellies perfume and teas.
Guyabano (soursop) is an evergreen tree native to the tropical islands. It has an aroma like pineapple and tastes like strawberry and apple and creamy texture like banana. The fruit can be used as smoothies, juice drinks, candies, sorbet and ice cream flavorings, while the dried leaves can be use as tea.