Sampaguita Village Family Restaurant

Sinigang

Tamarind-soured broth loaded with pork or shrimp, with a sharp, lip-smacking acidity that defines Filipino comfort food

Lechon Kawali

Deep-fried pork belly with skin that shatters like glass on the surface and gives way to tender fat underneath

Kare-Kare

Slow-braised oxtail in a thick, nutty peanut sauce, traditionally served with bagoong shrimp paste on the side

Chicken Adobo

The Filipino canon dish — vinegar and soy-braised chicken with garlic, cooked until the sauce reduces to a dark, sticky lacquer

Lumpia Shanghai

Tightly rolled pork spring rolls, fried to a deep amber crunch — the kind eaten by the dozen at every Filipino gathering

Pancit

Stir-fried rice or egg noodles with vegetables and meat, a staple ordered alongside the heavier braise dishes

Halo-Halo

Shaved ice piled with sweetened beans, ube, leche flan, and evaporated milk — a cooling dessert best ordered for the table to share