Viand Specials (Ulam)

Viand (Ulam) Specials : (Serving 2-3 persons)

Viand (Ulam)Price
Kare-kareP 260.00
Beef Kaldereta P 235.00
Bistek (Beef Steak Tagalog)P 230.00
Pork Steak (Filipino Style)P 220.00
Pork Adobo P 240.00
Pork Menudo P 210.00
Pork Afritada P 210.00
Fish Fillet in Tausi SauceP 245.00
Sweet & Sour Fish FilletP 230.00
Chopsuey P 140.00
PinakbetP 145.00
Ampalaya con CarneP 145.00
Sinigang na BaboyP 205.00
Sinigang na HiponP 220.00
Sinigang na Bangus BellyP 220.00
CalamaresP 165.00
TempuraP 225.00
Lumpiang Shanghai (16 pcs.)P 135.00
Lechon Kawali P 275.00
Boneless BangusP 275.00
Crispy Chicken - (3 pcs.) P 165.00
Crispy Chicken - (6 pcs.) P 330.00
Crispy Chicken - (12 pcs.)P 654.00

Order amount of Php 400.00 and up – free delivery otherwise a delivery charge of Php 50.00 will be added to the bill

  • Steamed Rice (single serving  Php 10.00)


Kare Kare
The meat is first tenderized, then sauteed in garlic, bagoong, annatto seeds, and vegetables. Peanut butter is added during the last stages of cooking to thicken the sauce and give the characteristic flavour of the kari-kari.
Most common vegetables used are string beans or snake beans, pechay or baby bachoy, eggplant and banana buds from the banana heart, (optional ).

Kaldereta is a favorite meal served during parties, festivities and other special occasions. It is a Spanish-influenced dish that became to be Filipinos’ favorite and made their own versions. Originally, the main ingredients of this dish includes goat meat, tomato sauce, liver, pepper and cheese. Our variations use beef or pork instead of goat.

Apritada pork meat stew made colorful with green peppers, onions, tomatoes and potatoes.

Pinakbet or pakbet is a popular Ilocano dish, the word is the contracted form of the Ilocano word “pinakebbet”, meaning shrunk or shrivelled. The original Ilocano pinakbet uses bagoong, of fermented fish, while further south, bagoong alamang is used. The basic vegetables used in this dish include native ampalaya, talong, kamatis, luya, okra, sitaw,  sili. A Tagalog version usually includes kalabasa. As its name suggests, it is usually cooked until almost dry and shrivelled and the flavors of the vegetables are emphasized and accentuated by bagoong (fermented shrimp fry). In some cases, lechon, chicharon, or other meats (most commonly pork) are added. It is considered a very healthy dish, and convenient in relation to the harsh and rugged, yet fruitful Northern and Ilocos regions.

Chopsuey is a Chinese dish consisting of meats (often chicken, fish, beef, shrimp, prawns or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.

Menudo is a rich dish with sauce thickened and flavored by a complementing mixture of condiments and relishes. This hearty dish does not require the extra trip to an Asian store to purchase an ethnic food variety because all the ingredients are common to any culture. Meat and potato, a regular table meal, are the main ingredients; and all the other ingredients are within easy reach in ordinary supermarkets.

Bistek Tagalog is the Filipino version of the Beef Steak. It is comprised of thinly sliced beef cooked in soy sauce and lemon juice and garnished with caramelized onion rings.

This simple yet great tasting recipe does not require much ingredients and the procedure is not complicated at all. Just have all the ingredients present, add a little love to it  and Voila! You have your deliciously cooked Bistek.

Pork Steak Filipino Style – if you’re a fan of bistek, this pork dish is for you. Cooked practically in the same way, the expensive beef is substituted with the more economical pork.

Pork Adobo is pork cooked in soy sauce, vinegar, and garlic. This is considered by many as the Philippine’s national dish because of its popularity, ease in preparation, and long storage life

Lumpiang Shanghai are pastries of Chinese origin similar to fresh popiah or fried spring rolls. The term lumpia derives from Hokkien lunpia, which is an alternate term for “popiah”.

Sweet and sour fish fillet, as the name implies, is a fried fish fillet dipped into a combination of sweet and sour tomato sauce. Simple to cook and always a pleasure to serve and eat

Ampalaya con Carne is a dish composed of meat strips and ampalaya – this is also known as meat with ampalaya. This is perfect for those who wish to eat ampalaya but cannot handle the bitterness. The meat acts as a neutralizing agent; it covers the bitterness with its flavorful juices. Depending on ones preference meat can be replaced by shrimp.

Fish Fillet in “Tausi” (Chinese Black Beans) is directly associated with the oriental or Chinese cuisine and is known to provide extra amounts of saltiness to the food. This Asian inspired recipe brings out the oceanic taste of the fish less the smell.

Pork Sinigang or Sinigang na Baboy is a sour soup native to the Philippines. This particular soup dish uses pork as the main ingredient, bony parts of the pig known as “buto-buto” are usually preferred for this dish. These parts can be either of the following: pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly. Sometimes pork kasim and pigue (pork ham) are also used.


Sinigang na Hipon is a Filipino main dish having shrimp as the main ingredient. Fresh Shrimps and vegetables are cooked by boiling in a sour broth. The commonly used souring agent is tamarind. However, other fruits such as guava, tomato, bilimbi (known as kamias), green mango, pineapple, and wild mangosteen (santol) can also be used.

Sinigang na Bangus Belly – milkfish belly and assorted. vegetables in tamarind broth.

Calamares is the Filipino version of the Mediterranean breaded fried squid dish, Calamari.

Shrimp Tempura is a shrimp dish – marinated in a simple batter, then deep fried.

Lechón kawali is pork belly deep-fried in a kawali, which is Filipino for a wok or a deep frying pan.

Fried chicken) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan fried, deep fried, or pressure fried

Boneless Bangus - deep fried deboned milk fish




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