Casa Manila Danforth

Lechon Kawali

Deep-fried pork belly cooked until the skin shatters and the fat beneath renders to silk — one of the kitchen's most consistent plates

Kare-Kare

Slow-braised oxtail in a thick, deeply savory peanut sauce served with bagoong (fermented shrimp paste) on the side — the salty-sweet contrast is the whole point

Sinigang

Bracing tamarind-sour broth loaded with pork or shrimp and tender vegetables — the sourness is sharp and intentional, not background noise

Crispy Pata

Whole deep-fried pork knuckle with blistered, crackling skin and tender braised meat underneath — a showpiece dish best shared between two or three

Sisig

Sizzling pork cheek and ear hash served on a hot cast iron plate with calamansi and chili — arrives at the table still crackling

Adobo

Chicken or pork braised low and slow in vinegar, soy, and bay leaf until the sauce reduces to a sticky, tangy glaze — comfort food in its purest Filipino form

Lumpia Shanghai

Thin, tightly rolled pork spring rolls fried to a snappy crisp — a reliable starter and crowd-pleaser for the table

Pancit

Stir-fried rice or egg noodles with vegetables and pork or shrimp — a staple that rounds out a shared table well

Halo-Halo

Layered shaved ice dessert with red beans, jellies, leche flan, ube ice cream, and evaporated milk — messy, sweet, and legitimately fun to eat