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The usage of charcoal in grilling the chicken results in a crusty, caramelized texture and a smoky flavor that has truly enticed the palate of Filipinos. The slow, continuous cooking liquefies the fat so its also beneficial for the health conscious. Aside from chicken, pork dishes are available. There are also soups and salads that are quintessential and well-loved dishes from Bacolod City.

Food photos courtesy of Aila Torre.

CHICKEN

PECHO

Chicken breast and wing

PAA

Chicken leg and thigh

PAKPAK

Chicken wings

ISOL

Chicken bottom

ATAY

Chicken liver

BATICULON

Chicken gizzard

CORAZON

Chicken heart

CHICKEN SISIG with egg

CHICKEN SISIG without egg

PORK

PORK SISIG without egg

PORK SISIG with egg

SPARERIBS

Served with atchara

SATE BABI

Our version of the popular Indo bbq

DINUGUAN

PORK BARBEQUE

SEAFOOD

BONELESS BANGUS

TILAPIA

STUFFED SQUID ON A STICK

SOUP

KANSI

Ilonggo version of bulalo

BATCHOY with egg

BATCHOY without egg

KALDO

Kansi broth or batchoy broth

VEGETABLES

PORBIDANG KANGKONG

Cooked with coconut cream

JT’s PINANGAT

ADOBONG KANG KONG

APAN-APAN

Ilonggo adobong kangkong with guinamos (Ilonggo bagoong)

ATCHARA

Ilonggo appetizer (pickled beans and carrots)

DESSERT

CARAMEL TARTS

LECHE FLAN

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