Rene Rose FILIPINO KITCHEN

Chicken Adobo

The quintessential Filipino braise — vinegar, soy, garlic, and bay leaf — reduced to a glossy, deeply savory sauce over tender bone-in chicken

Sinigang

Tamarind-soured soup with pork or seafood and vegetables — bracingly tart, the kind of dish that resets your palate mid-meal

Pancit

Stir-fried noodles with vegetables and meat — a fixture at any Filipino kitchen, best as a communal side to share

Lumpia

Thin-wrapped Filipino spring rolls, crispy and packed — typically served with a sweet dipping sauce