- Crab Pancit
This was a popular appetizer we served at our restaurant Aux Iles Philippines in Paris, France. Two star Michelin Chef Jacques Marniere of Au Pactole in the same district, brainstormed this recipe with my mother Nora Daza. This starter is a rich, creamy concoction laid on a bed of light crispy noodles. Fold the sauce lightly with the noodles as soon as it is served.
- Lumpiang Sotanghon
This tasty dish was conceptualized in the 70's when i used to live in paris and worked in Aux Iles Philippines, our family's restaurant, after work I would wind down by grabbing a bite to eat and take a leisurly stroll on Rue St. Michel around this beautiful city of lights. One of my favorite snacks was a Vietnamese spring roll called Pate Imperial also known as Cha Gio. The Lumpiang Sotanghon is my version of that memorable spring roll. Try it as is or paired with our own sweet chili sauce.
- Wansoy Shrimp Nuggets
I brainstormed this dish for my cooking show kitchen confidence with Sandy Daza. As with my other recipes, they are all a combination of various influences from different dishes I've tried before. This dish will certainly wake up your taste buds!
- Red & Century Egg Salad with Peanuts
If you're adventurous, this is a must! a delightful mildly spicy dish that will wake up your palate because of its variety of textures and flavors. Make sure every spoonful has all the ingredients.
- Crispy Wings
Crunchy chicken wings with a midly spicy honey dipping sauce. A Daza family favorite.
- Bicol Express
Tita Cely Kalaw was the creator of this mouth-watering dish originally made with chili peppers, pork, & coconut cream. My version not only has a distinct color but also uses lean meat. It is mildly spicy making it a perfect complement to hot steamed rice. Try it! It will make the tip of your nose perspire with satisfaction!
- Adobo Flakes
Chef Rox Cailao is a good friend who makes an incredible version of this staple dish. Everyone loves adobo but a crispy, flakey one definitely takes it up a notch. It's perfect with the garlic-mayo dip.
- Tostadong Adobo
As a child, I was exposed to different versions of Adobo. I like this kind best. Slightly crunchy, moderately sticky, and packed with flavor. I'd skewer a piece with my fork and bounce it on top of steamed rice just before a bite. I still eat it that way today.
- Dinuguan na Bagnet
I first came across this at Dawangs in San Nicolas, Ilocos Norte over a decade ago. I have since fallen in love with it. Try it. Iba!
A speciality of the Visayas, Bong would make me try this everytime he got some from Leyte. Fork tender chunks of pork simmered in a sweet soy with banana blossoms, peanuts and saba bananas. A definite winner!
A flavorful pork stew that has become one of my favorites. These are morsels of tender lean pork cooked with bagoong guisado (sauted shrimp paste) and a dollop of gata (coconut milk).
- Lechon Kawali
This is every Filipino's favorite. I try to use the leanest pork belly available, simmer it until tender and then deep-fry it until golden and crunchy. Accompanied with a choice of 3 different dipping sauces.
Not a politial party but from the North (kamatis, bagoong and lasona or spring onion) usually paired with llocos Bagnet. Pour bagoong over tomatoes and place on a piece of lecon kawali. A perfect match.
This is a popular dish well known in the llocos region, imagine tender pork slices broiled and mixed with a sour, savory, spicy sauce with raw onions & peppers tossed in. To the non-llocano, it's something totally new and different. You have to try it!
- Dinakdak na Lechon
Sounds like a great idea? It is! I combined the kilawin flavors of the Dinakdakan and the crunchy lechon kawali so you actually get the benefit of a "two in one"!
- Kare -Kare
I love the original version made with oxtail. But I find it has too much fat and hardly any meat. Since I believe that the life of this dish is in the sauce anyway, I use a leaner cut of beef and cook it untill tender and gelatinous. It is accompanied with our own homemade bagoong. It will surely make you forget your name after the first bite.
Beef kaldereta is a Pinoy classic that finds its roots in the Spanish Caldereta, tender morsels of beef simmered in a rich, red tomato sauce. Your first bite won't be your last. I guarantee it.
- Beef Stew
It's not uncommon to find this dish on a Filipino dining table. It is an all time favorite from the bunso to the lola. The beef is simmered for hours in a soy sauce based broth with a touch of sesame.
- Sandy's Beef Curry
The first time I came across this variety of curry was in our Thai restaurant, Mai Thai. The beef that melts in your mouth is perfectly matched with a hardboiled egg. This seemingly simple dish will surprise you.
- Bistek Tagalog
I tried a very tender beef dish once with a siding of maashed potato and loved it. Inspired by this dish, I combined this Pinoy classic (tender slices of beef) with mashed potato topped with grated pepper and sauteed onion rings.
- Beef Sinigang Sa Bayabas
I tried this dish in the taping of my show Foodprints in Bulacan, fantastic! This is my version.
- Baked Chicken
This is a dish I learned to make from someone I met at a prayer group. One can easily get inspired during potlucks! It is an example of a simple home cooked meal that will certainly get praises.
- Lemon Grass Chicken
Not only is lemon grass healthy, it has such an irresistible aroma that makes it the perfect seasoning for chicken. Good with our very own sweet chili sauce.
- Wooden Spoon Crispy Chicken
Everyone is crazy over Korean chicken. The Wooden Spoon Chicken can hold its own. Give it a try!
- Boneless Crispy Chicken
This is one of the very first dishes I learned to cook. It is fried chicken steak with corn and buttered mashed potatoes drizzled with a rich mushroom gravy.
- Boneless Chicken Sinampalukan
I tried this in Greggy Licaros' home and fell in love with it. This a sample of a dish that I'm sure foreign visitors will enjoy. Must have it with rice.
- Breaded Fish Filet with Wansoy Sauce
Wansoy (coriander) reminds me of Bangkok, Thailand. I recreated this popular thai sauce and it goes perfectly with a crispy and juicy fish filet. Interestingly, many of our customers request for this dipping sauce for the other dishes too, like the lemon grass chicken and the lechon kawali!
- Pan Grilled Tuna Belly
I was first introduced to this dish many years ago at a food stall beside the Cuneta Astrodome. This unassuming place was one of the many few lined up along a busy street of eateries and an endless procession of jeepneys. I've recreated this dish for you to try. It's a juicy tuna belly that is pan grilled and accompanied by a flavorful Pinoy salad of chopped sibuyas, kamatis itlog na maalat, crunchy manggang hilaw and our homemade bagoong! Make sure you order extra rice at mapapakain ka dito. Healthy naman!
- Squid with Chili & Mushroom
I came across this sauce at the old Tradewinds Hotel in Makati where it was used along with a variety of Singaporean dishes. It was so delicious that i was inspired to use the sauce on almost anything. The slightly sweet and mildly spicy sauce takes this squid dish to new heights of satisfaction.
- Flaked Sting Ray or Kinunot
I love surprises. So I decided to wrap this "gift" of kinunot in a thin layer of steamed gabi leaves and top it with a mildly spicy thick coconut sauce. Yum! Rice is a must.
- Shrimp Pampango
Crispy shrimps servd with our very own creamy taba ng talangka (crab fat) sauce. It's so crunchy you can eat everything from head to tail. This was quite a rave in our restaurant in Paris. Can you imagine a Parisian trying to pronounce this dish?
- Crispy Pata Fish
This was a creation of a friend Mars Reyes who used to operate the very popular restaurant at the Cuneta Astrodome, Joseph and Jaymarks. Enjoy crispy pata with its original sauce without the guilt.
- 100 grams 75
- Seafood Kare -Kare
Since I love kare -kare, I thought of coming up with this variation for people like me who constantly go on a diet but never succeed. At least we try.
We used to operate a Thai restaurant called, Mai Thai. I love tom yum soup so i created a mildly spicy broth that goes well with seafood.
- Salmon Belly
- Stuffed Pechay
This dish came straight out of my imagination. The combination of flavors is unique. It is pechay stuffed with tinapa (smoked fish), minced meat and simmered in a mildly spicy coconut sauce. One of our many best sellers! Malinamnam!
- Tortang Talong
Made the traditional way, this ground pork & eggplant omelet is simple yet delectable. This dish will surprise you. Usally taken with banana catsup, try it with our very own sweet chili sauce.
- Stir Fried Kangkong
Quickly stir-fried in a good old Chinese Wok to give it that smoked aroma, the kangkong stays crisp, clean and green in oyster sauce. Delicious and healthy, you can't go wrong.
- Sitaw sa Gata
A yummy kalabasa (squash) and sitaw (string beans) dish simmered in gata (coconut milk) then topped with dry toasted dilis (young anchovies).
- Sigarilyas at Daing
I remember sigarilyas from the song Bahay Kubo. Combined with a mildly spicy creamy sauce and a not too salty daing on top. This has become one of our best sellers today.
- Adobong Kangkong with Lechon Kawali Bites
Whenever I go on a diet (which is forever), this is what I feast on. Since this is a great source of fiber anyway. I thougt of adding a little cheat, morsels of crunchy and delicious lechon. It works!
- Laksa Puso ng Saging
This was one of the best dishes I cooked when I was still doing Del Monte Kitchenomics in the 90's. I'm sure you will love this too!
- Garlic Rice
White rice seasoned and stir fried then garnished with chopped spring onions and lots of toasted garlic.
- Tinapa Fried Rice
As a student with limited baon, I had to find a dish that fits my budget and at the same time sustain me throughout the day. Fried rice did this for me at the UP Drive Inn Restaurant. I decided to create something complete with protein, veggies, carbo, and loaded with delicious Pinoy flavors. A must try!
- Fiesta Rice
A fried rice packed with flavor, topped with Chinese chorizo, red eggs and tinapa (smoked fish). It's a festive heirloom recipe that originated from our Galing-galing Filipino restaurant.
- Steamed White Rice
- Pandan Crepe
A delicious crepe wrapped around a favorite local ice cream and fresh fruit, drizzled with chocolate syrup, and sprinkled with crunchy toppings including chopped spicy peanuts. A popular dish to end a scrumptious meal!
- Reyna Blanca
A refreshing coconut custard topped with pinipig (rice puffs). It's so yummy!
- Sago Cake
There will always be room in your tummy for this light dessert of little sagos or saglets as I like to call them. It has a delicate dressing of palm sugar sprinkled with crispy pinipig (rice puffs). A great way to finish your delightful meal.
- Tuyong Halo-Halo
This is a Pinoy dessert with warm rice cake as the base, sweetened with carabao milk made chilled leche flan, slices of ripe Philippine mango, home made ube, macapuno and topped with rice crispies.
Coke Regular, Coke Light, Coke Zero, Royal, Sprite
- 330 ml 55
- Wooden Spoon Iced Tea
- Per Glass 70
- Real Leaf Iced Tea
Apple, Lemon & Lychee
- 480 ml 55
- Minute Maid
- 330 ml 65
- SM Pale Pilsen, Light, Apple & Lemon
- Premium 95
- Viva Mineral Water
- Fresh Mango Shake
- Fresh Mango Juice
- Fresh Calamansi Shake
- Fresh Calamansi Juice
- Cucumber Shake
- Cucumber Juice
- Fresh Dalandan Juice
- Fresh Dalandan Shake
- Fresh Guyabano Juice
- Fresh Lychee Juice