What's cooking today

Cured beef tapa, garlic fried rice, sunny-side egg, and a saucer of spiced vinegar.

Sweet native longganisa from the Malay market with garlic rice and egg.

Boneless milkfish belly fried crisp, garlic rice, egg, and salted tomato salsa.

Two eggs any style, bacon, sausage, sautéed tomatoes, toast, and brewed coffee.

Braised in soy, cane vinegar, and a lot of garlic until the sauce goes glossy. Served with steamed rice.

Oxtail and tripe in a thick peanut stew with pechay, eggplant, and string beans. Bagoong on the side.

Quarter chicken marinated in calamansi, lemongrass, and annatto, grilled over coals. Comes with garlic rice and chicken oil.

Slow-cooked beef in tomato and liver sauce with potatoes, carrots, and bell pepper.

Dried taro leaves simmered in coconut milk with pork belly and finger chilis.

A whole boneless belly on a screaming-hot plate with onions, butter, and calamansi.

Chopped pork jowl and ear, crisped and finished with egg, onion, and chili. Ask for extra calamansi.

Golden tofu cubes with mushrooms, bell pepper, and a soy-oyster glaze.

Ten-inch hand-stretched crust with Aklan chorizo, red onion, mozzarella, and a scatter of chili flakes.

Mozzarella, cheddar, parmesan, and kesong puti on a ten-inch crust, finished with honey.

Cream, egg yolk, bacon, and parmesan over fettuccine. The version everyone here grew up with.

Five layers, beef and tomato ragù, béchamel, baked until the edges catch.

Triple-decker with roast chicken, bacon, egg, tomato, and lettuce. Fries included.

Quarter-pound patty, cheddar, caramelised onion, house sauce, brioche bun, fries on the side.

Six wings tossed in hot sauce and butter with a blue-cheese dip.

Squid rings in a light batter with spiced vinegar and garlic mayo.

Eight crisp rolls of melted cheese with a sweet chili dip.

Shaved ice, sweet beans, nata de coco, leche flan, ube halaya, and a scoop of ube ice cream.

Layered cream, graham crackers, and ripe Guimaras mango. Served properly cold.

Steamed custard with a dark caramel top. One slice, no shortcuts.

Aklan-grown liberica, brewed strong. Free refills if you drink it in the cafe.

Double shot with steamed milk. Hot or iced.

Ripe mango, ice, a little condensed milk. Nothing from a bottle.

Freshly squeezed, served over ice. Hot honey-calamansi on request.

A litre of lightly sweetened lemon iced tea. Meant for sharing.