Spanish style shrimp stir fried in garlic infused oil.

Just like the restaurants in Spain, the coating is crispy though not overbearing, and the calamari will be tender.

With Mediterranean flavors from Extra Virgin Olive Oil, garlic, Parmesan cheese and basil chiffonade combined with breading perfect for an Italian antipasto platter.

Beef tenderloin stir fried and topped with toasted garlic with buttered button mushrooms & mixed vegetables.

Follows the original buffalo wings recipe as invented in 1964 by the proprietors of Anchor Bar in Buffalo, New York. Served with blue cheese dressing and Celery sticks as how they served it then.

Believed to originate from Shanghai but, in truth, no recipe of this existed in Shanghai, China. These meat-laden, fried type lumpia are filled with ground pork, minced onion, carrots, parsley and spices are a must dish in many Filipino celebrations.

Developed in Pampanga in the mid 70s this classic Filipino dish of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and liver was further enhanced by SPT in our Sir Sisig outlets. Our specialty. A must try!

This popular appetizer in Filipino gatherings where the main ingredients are tofu and pork’s ears, is doused with soy-vinegar sauce with onions and chilis.

A Filipino classic that dates back to pre-Spanish times, fresh tuna fish is cooked in vinegar, calamansi juice, ginger, onion and some jalapeno chilis.

Traditional Chinese dumpling made of ground pork, combined with Chinese sausages, shiitake mushrooms, turnips, carrots and other vegetables and traditionally cooked through steaming. Our siomai is complimented with soy sauce and squeezed calamansi and an oily, spicy garlic mix.

Generally attributed to restaurateur Caesar Cardini, an Italian immigrant in the US, in the 20s, this signature salad uses Fresh crisp Romaine or Iceburg lettuce tossed with a dressing made of corn oil, egg yolks, garlic, Dijon mustard, and anchovies topped with homemade croutons, parmesan cheese, and bacon bits.

The Classic Salad - A wedge of crisp, fresh lettuce, chilled and topped with the ultimate blue cheese dressing, bacon crumbles and egg mimosa.

Constructed for you to choose what you want to put in your own salad: with mounds of iceberg lettuce, tomatoes, onions, celery, carrots, cucumbers, cheeses and eggs, together with white chicken breast slices, honey cured ham slices and bacon crumbles. Served with Thousand Island dressing.

Our classic take on the good ole Chicken potato salad. This one includes apples and cucumber for the crunch and sour cream for a creamier dressing. Topped with hard cooked egg slices and crumbled bacon.

Due to the unavailability of leafy vegetables, Russians have grown used to using root vegetables for their salads. A favorite food among Russians, this salad contains such root staples as onions, potatoes, red beets, carrots, and canned or frozen vegetables such as sweet green peas, pickle relish and mayonnaise.

Tender strips of beef and mushrooms sautéed in butter, then swirled with sour cream to make a rich creamy sauce.

Braised beef shanks (bulalo) with the Italian tradition of topping the dish with a citrusy gremolata (orange or lemon zest mixed with garlic and parsley). We advise spooning out all the marrow from the bones for “a mouthful of fatty goodness”

Philippine stew complimented with a thick savory peanut sauce and made from a base of stewed oxtail, ox leg, and tripe with eggplants , string beans, and young banana flower. The stew is flavored with shrimp paste, ground roasted peanuts, onions, and garlic. Special Bagoong alamang goes with the dish.

Ox Tongue with Mushroom Butter Sauce is a premium dish from our Hispanic heritage.

with Olives and Button Mushrooms Hearty tomato-based Filipino classic with stewing cuts of beef and the added zest of green olives

Beef larded with pork fat and stewed in soy flavored tomato sauce.

Beef roulade stuffed with pickles, carrots, sausages and hard boiled eggs.

Traditional dish from Madrid consisting of Ox tripe, leg and cheek slowly cooked till of melt-in your-mouth quality. Flavored with Chorizo de bilbao and bacon.

Another Hispanic inspired dish, this cream based stew, encased in a buttery crust, consists of cubed tender tongue, cubed Vienna sausage, potatoes, carrots, button mushrooms, green olives, grated cheese and flavored by Chorizo Bilbao.

Stewed beef, pork and chicken with Chorizo de Bilbao and vegetables which include cabbage, potatoes, green beans, banana (saba variety) and garbanzos with broiled eggplants seasoned with garlic and vinegar as a side salad.

Bulgogi literally means fire meat in Korean, and refers to marinated meat. We use thinly sliced beef marinated in rice wine, soy sauce, brown sugar, ginger and grated apples and barbecued with carrots, onions and spring onions.

Beef tenderloin stir fried and topped with toasted garlic with buttered button mushrooms & mixed vegetables.

Slowly braised beef brisket in a sweet savory sauce to give melt-in-the mouth flavors.

A moist and flavorful meatloaf, wrapped in bacon goodness, stuffed with cheddar and Parmesan, and with a glaze that adds a bit of sweetness, pairing perfectly with all the savory flavors.

With slivers of garlic inserted into bored holes in the meat, then coated in peppery spices and seared in hot oil, this slowly cooked pork is braised on top of the stove. Pot roast almost always starts with a fatty, flavorful cut that turns tender and juicy after hours of cooking.

Pork Belly takes a tasty tropical turn with this rich dish that features crushed pineapple in the sauce.

Simmered in soda and spices until meat pulls away from the bone then grilled while being brushed liberally with our special sauce, these ribs are to be served with the traditional corn on the cob.

Deep fried in heart-healthy oil 0% Trans fat, with liver sauce or spicy Thai Dipping Sauce.

Pork roulade with bacon, pineapple chunks, whole sweet pickles, and carrots cooked in pineapple syrup.

Developed in Pampanga in the mid 70s this classic Filipino dish of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and liver. A must try!

A Filipino-Chinese dish which is made out of slowly braised pork leg cooked similar to Paksiw but without the vinegar. Traditionally it is cooked with dried shiitake mushrooms and served over blanched bok choy.

Shoulder cut of pork, seasoned with a mixture of honey, five-spice powder, red fermented bean curd, dark soy sauce, hoisin sauce, and rice wine.

Although both Thailand and Malaysia claim it as their own, its Southeast Asian origin was in Java, Indonesia. Our satay though, a dish of Thai origin, is of seasoned, skewered and grilled pork, served with a traditional Thai sauce with cumin, ground coriander, cayenne, fish sauce, lime juice, soy sauce and honey.

Jeyuk Bokkeum is another highly popular Korean BBQ dish. Thinly sliced pork belly is marinated in a spicy chili pepper paste based sauce with lots of fresh garlic and ginger and spices. Like beef bulgogi, the marinated pork is pan-fried and served with lettuce leaves.

Tonkatsu is a very popular dish in Japan, one that appears often as a staple dish in Japanese media. The dish consists of slices of pork breaded and fried until golden. It is served with finely shredded raw cabbage and Tonkatsu Sauce.

One of the most popular Filipino street foods. Marinated overnight and gently grilled, our skewered barbecue comes with a sauce made from its marinade.

Blue ribbon French dish of chicken wrapped around ham and cheese, pan fried and cooked in white wine with heavy cream.

An old family recipe whose origin is not clear even to us. The chicken is seasoned and buried in a liberal amount of special sweet breading, garlic, peppercorns, butter and quick melting cheese then microwaved to perfection.

Whole boneless chicken stuffed with ground pork and ham, sweet pickle relish, carrots, Vienna sausages and hard boiled eggs and steamed to perfection. May be sliced to serving pieces upon request.

Traditionally found in various European cuisines, chicken breasts are flattened and filled with bacon, cheese and mushrooms and served with our special mushroom sauce.

Of Italian origin, seasoned and breaded chicken thigh fillets are seared in butter then cooked on a bed of home made tomato sauce and topped with Parmesan cheese.

Steamed in a mixture of herbs and seasonings then deep fried to give you a nice tasting fried chicken that is juicy inside and crisp outside.

Uses the three basic adobo flavors: vinegar, garlic, and peppercorns and the Bicolano take on adobo which adds coconut milk to the vinegar braising liquid. Green finger chili peppers are used but so are black peppercorns and bay leaves.The chicken was seasoned by salt while patis, not soy sauce, is used to add flavor to the sauce.

Chicken, chorizo bilbao, carrots, bell peppers and mushrooms in a cream sauce topped with fluffy mashed potatoes and grated cheese.

Chicken thigh fillets marinated overnight in white wine, spices and herbs and roasted on a bed of celery and leeks.

Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce.

Pastel de Pollo or Chicken Pastel, of Spanish Origin, is our version of Chicken Pot Pie, a savory pie. The dish is a creamy chicken casserole with potatoes, carrots, mushrooms and Vienna sausage, green olives, cheese and chorizo bilbao.

Another Japanese classic, the chicken is marinated in the four main components of Teriyaki: soy sauce, sake, sugar and ginger with its sauce that is thick, glossy and sticky for topping or serving on the side.

Wok-seared chicken marinated in ginger, soy sauce, sherry, sugar, red pepper flakes and sesame oil, this chicken is paired with shiitake mushrooms, ginger, green onions, bell peppers, and bok choy for an exotic taste full of flavor.

Crispy chicken strips with a tangy sweet lemon sauce.

Chicken fillet cubes simmered in milk and creamy sauce with turnips, carrots, red bell peppers, sweet green peas, cashews and quail eggs.

Shrimp marinated in soda sautéed in butter with a lot of garlic and a sprinkling of parsley with a tangy Lemon Butter Dipping Sauce.

Seasoned Cream Dory Fillets baked with a mixture of sour cream, spices and Parmesan cheese slathered over it.

Seasoned Cream Dory Fillets breaded with panko to insure crispness and fried. Per your taste, it is served with a choice of sauces.

Seasoned milk fish (bangus) stuffed with its fish meat, carrots, red bell peppers, sweet peas, raisins, pickle relish and eggs and fried to golden goodness.

Fish fillet dipped in a crispy batter and deep fried. Sweet sour sauce with pineapple tidbits, carrots, celery and bell peppers and onions is poured over.

This Filipino version of the Japanese Tempura is deep fried battered shrimps served with sweet chili dip.

Big tasty beef meatballs browned and simmered in the classic Italian tomato based sauce.

Linguine pasta tossed with fresh basil leaves, olive oil, cashew nuts and sun dried tomatoes. Topped with squid, clams, shrimp and fish fillet.

A tasty Italian-influenced creamy and cheesy chicken dish served with fettuccine pasta.

Named after the Italian ladies of the night, this classic dish is made with anchovies, black olives, garlic and chunky tomatoes with spaghetti.

Tender strips of beef and mushrooms, swirled with sour cream to make a rich creamy sauce, served over fettuccine.

Tube pasta for hearty appetites with a rich beef ragu.

Shrimp smothered in a sauce of butter, garlic, lemon, fresh herbs, red pepper flakes and a dash of hot sauce with Italian sausages thrown in.

Penne with chicken and shiitake mushrooms, herbs and chicken sauteed in butter in a creamy white sauce and topped with cheese.

Rigatoni pasta with shiitake mushrooms, herbs and chicken sauteed in butter in a a creamy white sauce with capers thrown in and topped with Parmesan cheese.

Sliced and sauteed chicken fillets and served in a special sauce containing chicken drippings, lemon, butter, white wine, heavy cream and spices. With capers added, the dish is served with Angel Hair Pasta or Spaghetti.

Stir fried noodle dish present in most Filipino gatherings. Thus our Special makes sure it is as festive as they come, with almost everything thrown in – whole chicken drumsticks, crispy pork belly, shrimps, chorizo macao, sweet ham, and squid balls with snow peas, baby corn, carrots, cabbage, green beans, parsley and hard cooked eggs…a complete meal on its own...with canton noodles, of course.

With vermicelli noodles, our sotanghon uses equal amounts of shrimp and chicken and an abundance of minced roasted garlic. Not to forget an original ingredient of this dish, wood ear mushrooms, locally referred to as “tengang daga”. Vegetables also include snow peas, carrots, onions, and spring onions.

Originating from Cebu, this unique pancit is a combination of sotanghon guisado and pancit canton. Pork, chicken, shrimp, and Chinese sausages are stir fried with garlic, onions, cabbage, carrots, wood ear mushrooms and parsley.

This second most famous Thai dish served and in demand in all 11,000 plus Thai restaurants around the world, but is a commonly served as street food and at only casual local eateries in Thailand, is thin rice noodles stir-fried with marinated chicken, shrimp, sweet and sour sauce, eggs, bean sprouts, green onions, tofu and topped with a sprinkle of chopped nuts.

Chapchae (or japchae) is one of the most popular noodle dishes in Korea, and also seems to be the one that Westerners like best. The foundation of the dish is the mixture of the sweet potato noodles or glass noodles or locally, sotanghon, (as we use in this dish), soy sauce, garlic, and sesame oil. Marinated thinly sliced beef, carrots, baby spinach, red bell pepper, and yellow onions complement the marinated noodles and shiitake mushrooms.

Chow mein literally translates to fried noodles. Our Cantonese version uses chicken breast, char siu (barbecued) pork belly, shrimps with bok choy, broccoli, shiitake mushrooms and baby corn, flavored with oyster sauce, sugar and sesame oil.

Another popular Fresh eggroll has a variety of vegetables stuffed in it – ground pork, shrimps stir-fried with carrots, green beans, potatoes, sweet potatoes, jicama, cabbage, and parsley – also encased in lettuce leaf and homemade egg crepe. Served with the traditional brown sauce, lots of fresh minced garlic and crushed roasted nuts.

Carrots taste even better when coated with this buttery brown-sugar glaze and will accompany any roast dinner perfectly.

Considered to be of Chinese origin, there are claims that Chop suey is of America – Chinese origin that was made famous by Chinese immigrants in America. Locally, it is a common dish and considered to be one of our top vegetable dishes. Made up of pork and shrimp sauteed with carrots, napa cabbage, shiitake mushrooms, baby corn, snow peas are used here together with quail eggs thrown in.

Classic Spanish stew with pork and chicken, chorizo bilbao, bacon, ham, shrimps, and mussels, with all broths used to infuse the rice. Served with potatoes, beans, bell peppers, eggs and lemon slices for garnish.

Creole dish packed full of shrimps, Andouille or keilbasa sausages, vegetables, herbs and spices.

Fried rice cooked with Chinese sausages, shrimps, green peas, great as a dish on its own or as a side dish.

Starts with butter melting with a lot of minced garlic browned in it before cooked rice is added to fry and seasoned.

After much research by food historians and experts, they have all determined that Java rice is Filipino. It is a fusion of ideas and ingredients, which makes Filipino cuisine Filipino. The color comes from the annatto used, as with other yellow-orange rice varieties in other countries, but the spices are definitely not the same as those found in Java, nor in the whole of Indonesia, nor in Spain. This innovative Pinoy rice goes great with barbecues and fried food dishes.

A traditional Thai dish, this comes with few shallots, sliced green mangoes, strips of egg, and thinly sliced pork belly.

Ancient Persia is believed to be the birthplace of Pilaf. It is rice sautéed in butter with onions then cooked in a seasoned broth.

One of the most popular Filipino street foods. Marinated overnight and gently grilled, our skewered barbecue comes with a sauce made from its marinade.

Spaghetti Napolitan had its beginnings in the hotel that hosted U.S. Gen. Douglas MacArthur after World War II. The head chef invented it using sliced hotdogs and called it Spaghetti Napolitan, Japan’s unique take on pasta. It is probably the same adopted in the Philippines with the added sweet taste that is now called Spaghetti Pinoy style that kids love so much. Because of that, SPT calls it kiddie spaghetti and adds ground pork, minced ham and cheese to the hotdogs.

An hors d'œuvre popular in Indian Chinese cuisine. Chicken lollipop is, essentially a frenched chicken winglet, where in the meat is cut loose from the bone end and pushed down creating a lollipop appearance. It is usually served hot with Szechuan sauce. But it looks wonderful for kids and the mild sweet chili sauce that goes with it.

This invention in the 1950s by Robert C. Baker, a food science professor at Cornell University, made it possible to form chicken nuggets in any shape. A kiddie favorite worldwide our nuggets are chicken breasts cut to shape, breaded then deep-fried. It is accompanied by our Special Honey Mustard dip.

Generally considered as Britain’s national dish, the fish is cut into “fingers”, battered and deep-fried for the kids. It comes with another kiddie favorite, mayonnaise-based Tartar Sauce for dipping.

Bite-sized kiddie favorites – hotdogs with marshmallows, ham slices with cheese and salami squares with pineapple tidbits and quail eggs - in toothpicks arranged on an aluminum foiled base for easy reach so kids can have all of the fun with none of the fuss.