Restaurant Naides

Pandesal with chicken sisig, liver mousse, and pickles

House pandesal-shaped brioche paired with a sisig-inspired chicken liver mousse.

Duck Thigh and Meatball with Pineapple Sabayon

Mid-course duck thigh and meatball plate with a pineapple sabayon riff.

13-Course Tasting Menu

A progressive journey through modern Filipino cuisine using preservation, fermentation, and seasonal California ingredients across 13 unique courses

Abalone Sinigang

Sinigang served as a medallion of abalone in beef-and-tamarind broth.

Buto with Pork Rillette

Filipino-rooted buto course topped with pork rillette.

Plated Dessert

Caramelized Calamansi