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panimula
a la carte
about the menu
Filipino food as it is, at once recognizable and fresh, embracing the use of the best ingredients that can be found—wherever that may be in the world—whipping up best in class renditions, in our style of cooking.
And rather fittingly, while the pantry list is strictly classic Filipino stalwarts and Manam-approved, the vegetables are almost unapologetically heirloom, the poultry heritage and the seafood is, for the most part, alive and kicking at the start of each day.
The same love affair for quality is found in the succinct but smart wine list, where the champagnes that are largely grower share the shelf with clever crowd-pleasing Bourgogne rouge and hot natural wines of the moment.
The cocktail list embraces the same philosophy in equal measure, though at any given time, only six cocktails inspired by the different Philippine flavors can be found: asim, alat, anghang, tamis, pait, malinamnam. The team behind the bar is adept and fun, so ask away for any unlisted classic that might suit your fancy.
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what’s that taste?
a glossary of terms
In the Philippines, soy sauce was likely first recorded through the documentation of the traditional dish adobo in 1613 via the San Buenaventura paper. Food historian Raymond Sokolov noted that the ingredients used in the dish, including soy sauce, likely were present in the native cuisine even before the colonial-era record.
Whether it’s as a condiment or a means to preserve food, vinegar is part and parcel of the Filipino culinary culture. No respectable Filipino kitchen would be caught without a bottle of the sour sauce. More often than not, pantries are probably stocked with more than one kind because each has its particular character and use. Let’s break down the most well-loved types.
The Philippine fish sauce is known as patis. It is one of the most important ingredients in Filipino cuisine. Patis is a by-product of bagoong production, which include bagoong isda (fermented fish) and bagoong alamang (fermented krill), as well as the rarer bagoong macabebe (fermented oysters) and bagoong sisi (fermented clams).
Buro means “preserved”. It commonly refers to foods pickled with salt or brine, then stored for long periods of time until properly fermented.
a Philippine condiment partially or completely made of either fermented fish (bagoóng isdâ) or krill or shrimp paste (bagoóng alamáng) with salt.
a cooking method—to sauté and cook in bagoong
Atsara is a relish commonly made using green papaya, carrot, bell pepper, ginger, green chile peppers, and raisins.
Guisa translates to sauté, one of the cooking methods used a lot in Filipino dishes. It is a common first step for many stews and stir-fries, where chopped onions and minced garlic are cooked in a pan until aromatic.
non-alcohols inumin
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Ube + Sago
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Mango + Pomelo + Sago
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Papaya + Black Pepper
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Buko + Piña
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Cucumber Calamandan Smash
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Calamandan Shake
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Mango Piña Iced Tea
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Pandan Iced Tea
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Ginger Lemongrass HOT OR COLD
alcohols inuman
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Philippine Beer
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SAN MIGUEL LIGHT,
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SAN MIGUEL PALE PILSEN,
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RED HORSE
panimula pica
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Lumpiang Ubod Crepes 33 $
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Roasted palm heart, baby purple carrots, butter lettuce, pickled jicama, muscovado, garlic soy in house-made monggo crepes
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Chicharon Bulaklak 12 $
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Deep-fried pork intestines with a local house-made sour floss
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Caramelized Patis Manok 16 $
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One-bone chicken wings in a caramelized local fish sauce glaze
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Tortang Talong 18 $
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Violet Round and Baby Graffiti eggplant omelette fritters with house-made crispy longganisa and banana ketchup
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Manam’s House Crispy Sisig 22 $
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Pork jowl and cheek, chopped and sizzling. A Manila favorite.
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Oyster Sisig 22 $
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Fresh off the boat, chopped and sizzling
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Adobo sa Tinta 2 $
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Baby squid in extra virgin oil and it’s own ink.
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Crispy Palabok 26 $
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Charred firefly squid and spot prawns, flaked tinapa, chicharron, scallions, poached eggs, ginger garlic oil house made red prawn and annatto stock poured over deep fried glass noodles