Kalesa

Lechon Kawali

Deep-fried pork belly with crackling skin and tender meat inside — the gold standard of Filipino pub food and typically a crowd favorite at catering-style spots like this.

Kare-Kare

Slow-braised oxtail and vegetables in a thick peanut sauce, served with fermented shrimp paste — a defining Filipino dish that rewards patience and is a staple at Filipino catering operations.

Sinigang

Sour tamarind-based soup with tender pork or seafood and vegetables — the broth is bracingly tart and restorative, a benchmark dish for any Filipino restaurant.

Adobo

The quintessential Filipino braise of pork or chicken in vinegar, soy, and garlic — deeply savory and best eaten over steamed rice.

Pancit

Stir-fried noodles with vegetables and meat — a fixture at any Filipino catering spread and a reliable side or light main.

Lumpia

Crispy Filipino spring rolls filled with seasoned pork and vegetables — a crowd-pleasing starter that catering-oriented kitchens tend to do well.