Menu

Browse through the scrumptious delights that we offer before taking your order.

Start your day right!
Filipino Signature Breakfast

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  Bansilog

  Bangus (milkfish) marinated in garlic and vinegar, fried and served with garlic fried rice and one fried egg.

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  Bisteksilog

  Strips of beef sirloin braised in lemon juice and soy served with one sunny side up egg and garlic fried rice.

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  Tocilog

  Stir-fried, sweetened cured pork served with garlic fried rice and one fried egg.

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  Arroz Caldo

  Thick soup of Rice and Meat, (usually chicken); similar to the Chinese congee.

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  Longsilog

  Tasty stir-fried pork sausages infused with garlic, vinegar and a blend of spices served with garlic fried rice and one fried egg. NOTE: Pork sausages in actual dish may be presented as one (1) sausage equivalent of small three (3) sausages in size.

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  Tapsilog

  The word tapsilog describes the dish’s three main components: tapa (beef slices), sinangag (fried garlic rice), and itlog (fried egg). The tapa is usually made by marinating the beef in a special sauce or mixture and then drying it out in the sun. This process gives it that sweet, savory flavor and slightly chewy texture.

* Availability may vary. * Prices may change without any prior notice. * Additional disclaimer: Actual food presentation may vary.

Filipino Signature Dishes
We offer a wide selection of mouth-watering Filipino cuisine.

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  Lumpiang Shanghai

  Shanghai Spring Rolls – Filipino-style spring rolls filled with a mixture of ground pork and finely-diced carrots, wrapped and deep-fried. Served with sweet and sour sauce.

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  Beef Kare-kare

  A colorful stew of boiled and sautéed beef pata, meat and tripe, vegetables, mixed in sweet peanut sauce. Served with bagoong on the side.

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  bistik tagalog

  A delectable Filipino dish made from beef strips marinated in calamansi juice, soy sauce, and seasoning, stir-fried until tender. Topped with white onion rings.

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  pork sinigang

  A classic Filipino sour soup with pork and a medley of vegetables braised in tamarind stock.

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  beef caldereta

  A rich, tomato-based beef dish, sautéed in garlic, onions and bell peppers. A favorite dish usually served in fiestas

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  dinuguan

  A savory Filipino stew of diced pork meat and offal, cooked in vinegar and pork blood, and garnished with green chili. Best served with Classic Puto. A Filipino classic!

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  beef nilaga

  A medley of tender beef cubes, potatoes, saba, and other vegetables in hearty beef broth soup.

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  bangus belly sinigang

  A tamarind soup dish of sliced bangus belly and a medley of fresh vegetables, such as kangkong, eggplant, radish, and tomatoes. Topped with green chili finger.

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  pork barbecue

  Slices of marinated, skewered pork meat, grilled and basted with a special Pinoy-style barbecue sauce.

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  palabok

  Rice noodles covered with savory seafood sauce with dried shrimps, ground meat and bean curd. Garnished with ground chicharon, toasted garlic, spring onions and boiled egg. Best with calamansi.

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  pork adobo

  Philippine Adobo is a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade.

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  fresh veggie lumpia

  The Filipino take on the fresh spring rolls. Fresh Lumpia is composed of sautéed carrots, ubod, singkamas, and pork strips, wrapped in fresh lumpia wrapper and served with sweet peanut sauce.

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  crispy pata

  Crispy Pata is another of the sinful ways Filipinos love their pork. In this popular delicacy, a whole pork leg is simmered in spices until tender, refrigerated overnight to dry, and then deep-fried until the meat is moist and succulent and the skin golden and crisp.

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  pinakbet

  Pinakbet (also called pakbet or pinak bet) is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce. The word is the contracted form of the Ilokano word pinakebbet, meaning “shrunk” or “shriveled”.

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  chicken adobo

  Philippine Adobo is a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade.

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  pancit guisado

  The name Pancit bihon guisado pertains to how pancit bihon is cooked. Guisado or Gisado means to sauté; this describes the dish wherein the thin rice noodles are sautéed with pork or chicken, shrimp, vegetables (such as carrots, snow peas or snap peas, and cabbage), soy sauce, and other special ingredients.

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  tortang talong

  Tortang talong is a type of or eggplant omelet wherein grilled eggplants are soaked in a beaten egg mixture and then fried. This is a simple yet delicious Filipino recipe that you can enjoy for lunch or dinner.

* Availability may vary * Prices may change without any prior notice. * Additional disclaimer: Actual food presentation may vary.

Treat your self sweetly!
Filipino Signature Deserts, Side Dishes, Sweets and other treats!

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  buttered puto

  A Filipino steamed rice cake, perfect as sidings to your favorite Pinoy dish. Usually served in fiestas.

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  leche flan slice

  A favorite local desert that is made from a mouth watering blend of eggyolk and milk baked to the right tenderness and smoothness. The custard is topped with caramel syrup.

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  ube halaya

  Creamy purple yam mashed with butter and milk.

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  halo – halo (mix – mix)

  Halo-halo or Haluhalo is a popular Filipino dessert with mixtures of shaved ice and evaporated milk to which are added various ingredients, including boiled sweet beans, coconut, sago, gulaman (agar jelly), tubers and fruits. It is served in a tall glass or bowl.

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  ginataan

  Ginataan, alternatively spelled guinataan, is a Filipino term which refers to food cooked with gatâ (coconut milk). Literally translated, ginataan means “done with coconut milk”. Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but distinct from one another.

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  palabok

  Rice noodles covered with savory seafood sauce with dried shrimps, ground meat and bean curd. Garnished with ground chicharon, toasted garlic, spring onions and boiled egg. Best with calamansi.

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  sago’t gulaman

  This is Sago’t Gulaman. Sago, also known as tapioca pearls, is a starch extracted from tapioca which is a common food ingredient in Asian countries like China, Philippines, Malaysia and Thailand. Sago is a common ingredient in many desserts and beverages.

* Availability may vary. * Prices may change without any prior notice. * Additional disclaimer: Actual food presentation may vary.

Eat food the traditional way!
We also offer KAMAYAN

Traditionally, Filipinos eat food with bare hands. It is a centuries old practice, and it is totally convenient for the traditional Filipino. If you want to have a try at it then you are very welcome to sample this eating method here at Alicia’s Kitchen.

Kamay is the Filipino word for hand. Kamayan means to either shake hands or since we’re talking about food and this particular restaurant it would mean eating using only your hands. Alicia’s Kitchen has placed this traditional way of eating with hands on a pedestal and turned it into a real art form.

Eating by bare hands is still practiced by Filipinos nowadays. But if you’re not really into it, Alicia’s Kitchen does have spoons and forks and knives to help you out with the eating. If you don’t want to spoil the interesting experience then try it a few times at first.

Come and visit us for more details!

Fluffy and nutritious!
Filipino Signature Breads

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  pan de sal (sweet and salty bread roll)

  Pandesal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón) which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked. It is most commonly served hot and consumed by dipping in coffee. It can also be complemented with butter (or margarine), cheese, jam, or peanut butter.

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  Pan De Coco (Sweet Jam Bread Roll)

  Pan de coco, literally “coconut bread” in Spanish, is a rich sweet roll that uses sweetened shredded coconut meat as filling. It is a popular snack bread in the Philippines. Pan de Coco, is a bread usually served as a midday or mid-afternoon

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  Siopao (Sweet Pork Steamed Bun)

  Siopao literally meaning “steamed bun”, is the Philippine version of the Cantonese steamed bun called cha siu bao. It is a popular snack sold mostly in Chinese restaurants or by sidewalk vendors in the Philippines

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  Empanada

  An empanada is a stuffed bread or pastry baked or fried in many countries of The Americas and in Spain. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Empanadas are made by folding dough over a stuffing, which consist of meat and other ingredients.

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  yema

  It’s a sweet custard candy that consists of (and is popular for) two main ingredients: egg yolks and condensed milk. In fact, the traditional recipe is egg yolks and condensed milk. Heck, the word Yema itself is Spanish for egg yolks!

* Availability may vary * Prices may change without any prior notice. * Additional disclaimer: Actual food presentation may vary.

Find us at our location.