Manuel's Kitchen

Opening hours

Menu

EXTRAS

• STEAMED RICE
• GARLIC RICE
• ADOBO RICE (GOOD FOR 2PAX)
• PORK BBQ SKEWERS
• EGG (FRIED/BOILED)
• SOLO: INASAL / INIHAW
• SOLO: TAPA / TOCINO
• LONGANISA / BANGUS

SMOOTHIES

• UBE HALAYA
• MANGO
• WATERMELON

DRINKS

• COKE / FANTA / SPRITE / COKE ZERO
• ORANGE JUICE / APPLE JUICE
• LEMON LIME BITTERS / GINGER BEER
• MONSTER / MONSTER ZERO
• MINERAL WATER

RICE BOWLS MENU

• PORK ADOBO

  Tender pork slow-braised in a rich blend of soy sauce, vinegar, garlic, bay leaves, and black pepper for a classic Filipino favorite.

• PORK MENUDO

  Tender pork simmered in a rich tomato-based sauce with potatoes, carrots, bell peppers, and peas, creating a hearty Filipino comfort dish.

• CHICKEN PASTIL

  Tender shredded chicken simmered in savory spices, served over steamed rice for a hearty and flavorful Mindanao classic.

SILOG MENU

• LONGSILOG

  Garlicky, savory pork sausage with a distinct hint of sweetness. The classic breakfast where i grew Up. A garlicky morning staple. Our Bataan-style longganisa is packed with traditional spices and fried until its brown, served with the essential fried egg and garlic rice.

• TOCILOG

  Sweet and cured tender pork shoulder. A Filipino childhood favorite from the Culinary Capital. Our Kapampangan-style Tocino is cured to a perfect balance of sweet and savory. It's caramelized in its own juices for those signature sticky, charred edges.

• TAPSILOG

  Traditional cured beef brisket, thinly sliced and fried until tender. The original Pinoy breakfast. The ultimate Manila comfort food. We use high-quality beef cured in a blend of soy, garlic, and calamansi for a savory sweet bite that pairs perfectly with our housemade spicy vinegar.

• BANGSILOG

  Milkfish marinated in vinegar and garlic, fried to a golden crunch. Celebrating the "Milkfish Capital," our Daing na Bangus is deeply marinated in garlic and peppercorns, then fried until the skin is perfectly crisp.

NOODLES & ALA CARTE

• PANCIT PALABOK

  Thin rice noodles smothered in a rich, savory shrimp sauce. Topped with crushed chicharon, boiled egg, and smoked fish flakes. Inspired by the heritage kitchens of the North, our Palabok is a labor of love. We slow-simmer our sauce using traditional shrimp stock and aromatics to achieve its signature depth. It's a vibrant, savory masterpiece topped with all the classic trimmings for a nostalgic taste of home.

• WHOLE PATA TIM

  Slow cooked sticky, sweet-savory braised pork hock with hints of star anise, bay leaves, cinamon & some aromatics. A tribute to the flavors of the world's oldest Chinatown. Our Binondo-style Pata Tim is braised for hours in a sweet-savory soy-anise glaze until the skin is gelatinous and the meat falls off the bone.

WEDNESDAYS

• PORK SINIGANG

  Tender pork simmered in a rich tamarind broth with fresh vegetables, delivering a comforting balance of savory and tangy Filipino flavors.

THURSDAYS/SATURDAYS

• PORK KARE-KARE

  Tender stewed pork knuckle in rich toasted peanut gravy. Served with savory sautéed shrimp paste. A Kapampangan classic.

FRIDAYS

• SWEET & SOUR POMPANO

  Crispy fried whole pompano topped with a vibrant sweet and sour sauce, balanced with fresh vegetables and classic Filipino flavors.

RICE MEALS MENU

• CHICKEN INASAL

  Bacolod-style grilled chicken marinated in lemongrass, calamansi, and ginger. Basted with signature achuote oil. Straight from the streets of Bacolod, our Chicken Inasal is more than just grilled chicken. We marinate it in a traditional blend of vinegar and local spices before char-grilling it over hot coals. It's basted with achuote oil to give it that iconic golden hue and smoky aroma.

• PORK BBQ SKEWERS

  Tender pork slices marinated in a classic sweet-savory soy and calamansi blend. Flame-grilled with a banana ketchup glaze. A nostalgic taste of the streets of Manila. Our skewers are marinated overnight to ensure every bite is packed with flavor, then charred over an open flame. Basted with our signature sweet BBQ glaze, it's the smoky, sticky comfort of a Filipino backyard celebration.

• INIHAW NA BABOY

  Succulent pork belly slabs marinated in citrus and soy, flame-grilled until smoky and charred. Inspired by the vibrant grill-houses of Davao, our Inihaw na Baboy is a celebration of fire and flavor. We use pork belly, marinated in a punchy blend of calamansi and spices to ensure the meat stays juicy while the skin achieves that perfect, smoky crisp. A true island-style staple that brings the warmth of Mindanao to your plate.

DESSERTS MENU

• HALO HALO OVERLOAD

  A towering glass of shaved ice, evaporated milk, and a medley of sweetened fruits and beans. Topped with ube halaya and leche flan. Our Overload version pays homage to the diverse harvests of our islands—featuring sweet beans from the North, tropical fruits from the South, and creamy Ube Halaya from the mountain provinces. It's a cooling tradition that brings the textures of the entire archipelago together in one sweet, icy symphony.

• SAGO'T GULAMAN

  A refreshing brown sugar and pandan-infused drink filled with chewy tapioca pearls and grass jelly. Served over crushed ice. A sweet escape from the bustling streets of Old Manila. We brew our signature syrup using traditional Arnibal—a deep, caramelized brown sugar reduction. It's the quintessential city cooler, designed with the perfect balance of "chew" and "chill" to complement any savory meal.

• BANANA SPRING ROLLS (TURON)

  Caramelized saba bananas and jackfruit wrapped in a thin pastry, fried until golden and crunchy. Inspired by the vast sugar heartlands of Western Visayas, our Turon celebrates the "Sweet Life." We wrap ripe Saba bananas and slivers of golden Langka (Jackfruit) in a delicate pastry, then deep-fry them until the Muscovado sugar transforms into a glass-like toffee crunch. It's a golden, crispy tribute to the sun-drenched plantations of the South.

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