Kalan Kitchen & Bar
₱980
12-hour braised short rib, coconut-vinegar glaze, garlic rice, atchara.
Adobo the way Lola made it, with soy, vinegar, garlic and bay, but with a short rib that has been braised overnight and glazed over charcoal before serving.
Yellowfin tuna cured in coconut vinegar and calamansi, siling labuyo, red onion and crispy blue-corn tostada.
Charred pork jowl and ear, chicken-liver mayo, pickled shallot and calamansi in a steamed bao.
Hand-rolled pork and shrimp spring rolls, banana-ketchup gastrique.
