Food Descriptions
- Kilawin (Top Left): A Filipino-style raw seafood ceviche—likely featuring raw fish, shrimp, or pork—cured in vinegar, citrus juice, ginger, tons of sliced red onions, and green chilies.
- Kinilaw / Tuna Ceviche (Bottom Left): A colorful variant of kinilaw made with cubed raw tuna, tossed with diced ripe mangoes, tomatoes, and red onions.
- Ukoy / Ukoy (Center): Crispy Filipino shrimp fritters made by mixing small shrimp and julienned vegetables (like sweet potato or squash) into a batter, deep-frying them until crunchy, and serving them with a spicy vinegar dipping sauce.
- Lechon Kawali (Top Right): Crispy, deep-fried pork belly chunks that are boiled until tender and then fried to achieve a golden, crackling skin while keeping the meat juicy.
- Sizzling Sisig (Bottom Right): A popular savory, smoky dish made from chopped pig’s head and liver, seasoned with calamansi (citrus), onions, and chili peppers, served here garnished with a slice of citrus on a hot plate [(youtube.com “Crispy Lechon Sisig Recipe | Easy Pork Belly Filipino …”)].
Pricing Information
Prices for these dishes vary depending on whether you order them individually à la carte or as a combined bundle or platter:
| Dish | Individual Price (USD) | Individual Price (PHP) |
|---|---|---|
| Kilawin / Kinilaw | $12.00 – $18.00 | ₱350 – ₱600 |
| Ukoy (Fritters) | $6.00 – $10.00 | ₱150 – ₱300 |
| Lechon Kawali | $15.00 – $22.00 | ₱400 – ₱750 |
| Sizzling Sisig | $14.00 – $20.50 | ₱350 – ₱700 |
- Platter / Bundle Deal: Ordering a family-sized bundle or multi-dish sampler platter containing these items generally costs between $45.00 to $85.00 USD (approx. ₱2,500 to ₱4,800 PHP) at mid-range Filipino restaurants.
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