weekend waits without reservationssmall space fills fastlimited menu scope
CA$28/person
Best for: Filipino-Canadians looking for a taste of home on weekends · Brunch explorers tired of avocado toast and eggs benny wanting something genuinely different · Small groups of 2–4 comfortable with a relaxed, unhurried pace · First-timers to Filipino cuisine who want an approachable entry point
Busiest: Weekend brunch (10am–1pm)
Reservations: No reservations
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Menu
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What to Order
3 dishes
Silog dishes (tocino, longganisa, or tapa)
The backbone of Filipino breakfast: cured or marinated meat served over garlic fried rice with a fried egg, each version landing sweet, salty, or tangy depending on the protein
Champorado
Dark chocolate rice porridge with a thick, almost fudgy consistency, traditionally served with tuyo (dried salted fish) for a sweet-salty contrast that defines Filipino breakfast
V
Garlic fried rice
Fragrant sinangag — day-old rice toasted with plenty of garlic until each grain is separate and slightly crisp at the edges — the essential base that elevates every plate it accompanies
