Tinuno

Lechon Kawali

Deep-fried pork belly with shatteringly crisp skin and tender fat layers — the definitive test of any Filipino kitchen, and reportedly one of Tinuno's strongest cards.

Chicken Inasal

Grilled marinated chicken with the signature annatto-and-vinegar char — central to the restaurant's identity given the "tinuno" (grilled) namesake.

Sinigang

Sour tamarind broth loaded with pork or shrimp and vegetables — a Filipino soul-food benchmark that rewards the kitchen's ability to balance tartness and depth.

Adobo

Pork or chicken braised low in vinegar, soy, bay leaf, and garlic until the sauce reduces to a lacquered glaze — the canonical Filipino dish, a reliable indicator of kitchen pedigree.

Kare-Kare

Oxtail and tripe in a thick peanut sauce served alongside bagoong (fermented shrimp paste) — a slow-cooked weekend dish that signals a kitchen willing to go the distance.

Lumpia Shanghai

Crispy thin-wrapped pork spring rolls served with a sweet chili dip — the standard Filipino table opener, reliable here.

Pancit

Stir-fried rice or egg noodles with vegetables and meat — a staple side that rounds out a shared table and soaks up the braising sauces.