Inihaw na Atay (Grilled Pig Liver)-$5

Grilled Pig's Liver... a 'MUST' for beer drinkers !!

Balun Balunan-Fried Chicken Gizzard-$5

One of the Filipino's Love with Beer !! Chicken Gizzard done in Grilled Stlye or Fried !! Hang out with friends n this will be the perfect snack of the moment !!

Grilled Chicken Wings-$5

Birds are among the oldest foods we know, hunted by humans in the days when we foraged - desperate for food. The turkey, symbol of holidays in the United States, is a native of the Americas and is less popular in Europe.
But the chicken is everywhere. There is no country in the world that does not have recipes for the ubiquitous chicken. They are among the first animals man domesticated and are easily grown side by sides with humans, even on small plots of land. The agricultural revolution made chicken popular, but it is easy to develop a special taste for quail or other game birds.

Inihaw na Baboy (grilled pork belly)-$6

Marinated in white vinegar, soy sauce and black pepper. This dish will send you to heavens. Or simply a good appetizer/snack with beer !!! The luxury of the filipinos !! ma ma mia !

Adidas (grilled chicken feet)-$5

In the Philippines, street food vendors can be found grilling marinated chicken feet that are playfully nicknamed "Adidas" (three toes = three stripes). Similarly, grilled chicken heads are referred to as "helmets," and pig ears are known as the ever-so-80's "Walkman".

Daing na Bangus (milkfish marinated in vinegar & garlic)-$6

The term “daing” is a manner of preparing fish and seafood. It can be salted and sun-dried or in this case, simply marinated in a vinegar marinade with plenty of garlic. When you cook the daing on a grill and top it with fried garlic, it becomes Bangus ala Pobre!

Fish Sarciado (Fried Fish Steak) - $6

The mixture of garlic, onions and tomatoes enhances the flavour of the sauteed fish ! The olive oil gives it a Mediterranean punch !!

Paksiw na Tiyan ng Bangus (milkfish belly stewed in Vinegar)-$6

Bangus Belly is prized for its black, fatty layer, which has a very soft texture. The Vinegar stew and ginger give this prime cut a piquant slightly sour flavour. Very appetizing !!

Pork Estofado (stewed pork)-$5

Pork Belly in mushroom sauce served with mashed potatoes topped with browned onion bits. It really sounds continental but, believe it or not, most Filipino cookbooks include a version of this dish. When served with mushroom sauce, a few slices are arranged on the dinner plate and served with a scoop or two of mashed potatoes or rice. Neither is it a dish commonly served at home because of the extensive cooking time it requires. But that doesn’t mean u can’t enjoy it at TTG…

Even in the South of Spain, winters are not beach swimming weather and warmer foods are necessary to heat the body.
Estofados (stews) are a popular choice in the winter months. Made with chicken, beef or pork, stews make a great 'Comida'.
Try this flavorful pork stew, typical of stews eaten in the region of Andalucia. Served with home-fried potatoes and warm, crusty bread this simple meal is great for all the family.

Pork Menudo (Diced Pork in Tomato Sauce)-$5

In pre-revolutionary Mexico, poverty among the campesinos was chronic, and little if anything that might be prepared as food was left to waste. Usually, the best cuts of meat would go to the hacienda owners while the offal went to the peasants. These leftovers consisted of organ meats, brains, head, tails, hooves, etc. As cattle and sheep are ruminants that require lengthy intestinal tracts to digest their diet of grasses and raw seeds, the stomach is one of the largest pieces of offal available from these animals.
Menudo also refers to an entirely different dish made in the Philippines. This dish, in contrast, is made of garlic, onions, diced pork chops, pork liver, diced potato, diced carrots, green bell peppers, soy sauce and tomato sauce, and seasoned with salt and pepper while it is cooked. Filipino menudo will usually contain tripe though common variants will include chickpeas, red peppers and raisins.
Menudo (from Latin minūtus) also means "small, thin, worthless, vulgar, (money) change, tripe, and tithe from small orchards". It is unknown if the soup came to be known as menudo, since it was made up of tripe, or if any of the other meanings, which are many, have something to do with it.
Menudo is eaten for breakfast and is known as the "Breakfast of Champions" in New Mexico, Texas and Oklahoma.

Bistek Tagalog (Sirlon Steak Filipino-Style)-$7

Bistek, for “beef steak”, is a favorite Filipino dish. It is typically made using tender steak cuts, sliced thinly and marinated in soy sauce and kalamansi, then fried briefly as to maintain tenderness, and served with onions (and sometimes, potatoes) — also fried — along with its marinade, reduced to a syrupy salty sauce

Pancit Bihon (Stir Fried Vermiceilli)-$5

This is the same concept as Pancit Bihon. Vermicelli is used instead of noodles. A popular dish in the Philippines !

Pancit Canton (cantonese-style fried noodle) - $5

There are many types of foods in the Philippines because of inhabitants residing in the country. Most of the Filipino Chinese are ones who have businesses in Chinese food and service restaurants. Restaurants are frequently seen as places where there is a great amount of Chinese Filipino living in that area or somewhere nearby. The food is usually Cantonese where the chefs are from Hong Kong. Typically the Chinese name of a particular food is given a Filipino name or close equivalent in name to simplify pronunciation. Canton stands for Cantonese.

Morisqueta Tostada (Philippine Fried Rice)-$6

This Dish is typically of what is known in the Philippines as Comida China : Chinese Dish with Spanish Names. Both the Spaniards and the Chinese were very strong presence in the Philippines during the colonial days from the 16th to the early 20thy century. When the chinese opened the first restaurants known as Panciterias, Spanish was the language of commerce, hence this dish has aquired itself a Spanish name.

Nilagang Manok (Stewed Chicken) - $5

Nilagang manok, literally boiled chicken, is a soup dish made with cut chicken and a variety of vegetables. It’s a rather simple dish, really, easy to prepare and only takes about 40 minutes to cook. The only difference between that dish and this one is the choice of vegetables–To make a plain dish like nilagang manok exciting, use a combination of vegetables that will provide a variety of color and textures

Chicken/Pork Adobo - $6

Adobo can be a general term referring to marinated dishes, such as chipotles en adobo, which are chipotle chili peppers marinated in a rich, flavorful, tomato sauce.
Adobo is prepared in almost all regions of Latin America, especially in Peru, Ecuador, and Bolivia, as well as Spain. The usual method in preparing adobo in these countries uses pork and spices, especially red peppers.
Adobo is also the name of a common and very popular cooking process in the Philippines; indeed it is considered a national group of dishes. Typically, pork or chicken, or a combination of both, is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. This dish originates from the northern region of the Philippines. It is commonly packed for Filipino mountaineers and travelers. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria.
The standard accompaniment to adobo is white rice.
Outside the home-cooked dish, the essence of adobo has been developed commercially and adapted to other foods. A number of successful local Philippine snack products usually mark their items "Adobo-flavored." This assortment includes, but is not limited to nuts, chips, noodle soups, and corn crackers.

Calamares (Calamari with Lime) - $5

Calamari is a culinary treat made of squid that is native to the Philippines, This dish is made of squid. The most popular calamari dish in the Philippines is fried calamari. The dish is relatively simple, with the squid cut into pieces, creating rings of seafood. The rings are then battered and deep-fried for just a couple of minutes. Fried calamari is often served as a snack or appetizer and is sometimes added to appetizer platters. Calamari is generally garnished with parsley and lime.

Rellenong Talong (Stuffed Eggplant) $5

Throughout the centuries, Filipino cuisine has been a constantly evolving amalgamate of Oriental and Occidental influences. Rellenong Talong may look simple but its The skill that makes the dish mouth watering !!

Lumpiang Ubod (Spring Roll)-$5

Almost every country in Asia has its own interpretation of spring rolls, otherwise known as egg rolls in the United States. In the Philippines, spring rolls are called lumpia.

Adobong Kang Kong (Kang Kong Cooked in Vinegar & Soy Sauce) - $5

ADOBO is known internationally as a Filipino dish. Amazingly, Filipino vegetarians have experimented with ways to create vegetarian adobo dishes. The basic sauce still involves a mixture of Vinegar , soy sauce, a little Sugar and black pepper. If you are looking for fiber, vitamins and minerals, you can turn to adobong kangkong. And remember, kangkong leaves cleanse intestines of decaying matter. Green and clean are plus points for this cheap vegetable.

Guisadong Repolyo (Sauteed Cabbage) - $5

All Philippines Recipes consists of food, being Malay-based is one of the most varied and exciting cuisines in the South East Asia. Recipes of the Philippines are influenced by a mixture of Malay, Chinese and Spanish, with just a touch of American influence. Here is Phillipino dish most suitable for young n old - Guisadong Repolyo

Tokwa't Baboy (Tau Kwa Pork in Vinaigrette) $5

Deep-fried. There isn’t another hyphenated word in the Filipino language that warms the cockles of a Pinoy foodie’s heart like “deep-fried” does !!Deep-fried food — especially of the porcine variety — remain permanent fixtures of the Filipino heritage, despite its oft maligned qualities.

Kang Kong Fritters (Vegetable Dish) - $5

Kang Kong is a lowly swamp cabbage that grows in the wild. Here is elevated to an amazing Appetizer, coated in batter and fried to a crisp.

Price Allocation

Please see below post for our Menu to offer. In view of our small premise, we cater to a minimum of 10 paxs and maximum 40 paxs with a transportation charge of $40 per trip and additional $20 for table set ups.. The prices are allocated below :

1) $10 per Pax Menu :-

- 1 Vegetable Dish (Exclude Pinakbet)
- 2 Chicken/Pork Dish

- 1 Noodle/Fried Rice

- 1 Dessert/Drink

2) $13 per Pax Menu :-

- 1 Vegetable Dish

- 1 Chicken/Pork Dish

- 1 Beef Dish

- 1 Seafood Dish (Fish/Prawn/Calamares)

- 1 Noodle/Fried Rice

- 1 Dessert/Drink

Delivery Timing :

a) Morning - Between 9-11 am

b) Afternoon - Between 2-5 pm

c) Night - Between 6-8pm

Note : -

a) Any Delivery out of our scheduled timing will need an additional upcharge of $5 transport charges.

b) For number of less than 10 people, we charge by the cost per dish (1-person's portion) - you select.