Proceeds from the sale of all lunch menu items on November 29, 2013, will be donated to a Philippines disaster relief fund. A special 3-course menu has been prepared by Chef Francisco Rivera, and features Filipino dishes.

APPETIZER $5
SHRIMP REBOSADO WITH LUMPIANG UBOD
Battered tiger shrimp, with sweet and sour sauce,
served with a vegetarian spring roll.

MAIN $12
CHICKEN CALDERETA
Chicken stew with diced potato, carrots, peas, and olives,
in tomato sauce served with steamed jasmine rice.
OR
BISTEK
Thinly sliced beef, marinated in soya sauce and citrus, sautéed with fresh onion rings,
served with bok choy and steamed jasmine rice.

DESSERT TRIO $6
PURPLE YAM ICE‐CREAM
Served with a tuille.
GINATAAN
Coconut cream stew with glutinous rice, edo, sweet potato,
Asian plantain (Saba), and tapioca pearls.
CASSAVA CAKE
With coconut julienne and jackfruit.