The place is half a bakery and a cafe, which in myopinion serves two sets of customers well. The Panini bread was a bit tough but what really perked my tastebuds was the Asian Coleslaw giving me fresh taste in between bites of the chicken sandwich
Aprodite's Baked Oysters by Chef Day of Chef by DayShrimp and Tofu Lumpiang Sariwa by Tina of Pinay in TexasArroz a la Cubana by Jun Belen of Jun BlogTiramisu Sandwich by Oggi of Oggi I Can Do thatLechon Manok by Adora of Adora's BoxAvocado-Calamansi Sorbet by Pearl of My Sassy ChefFruit Compote a la Jacques Pepin by Malou of Skip to MalouChili Crab by Felix of Reel and GrillPork Menudo by She of Senorita SisaLomi by Isabel of My Expat MommyLongganisa Pandesal Pizza by Fred of I Love Sisig
Crocodile Sisig. By now, my kids are now so busy with school activities, after being absent for two days for a very long weekend vacation at General Santos City
Sisig and burger lovers unite as Pinoy Pride is a plate, or a skillet filled with their own version of Sisig with a half-pound burger patty glazed with adobo confit and three Cheese Pops
Chef Mikel's version is with brioche toasts topped with pig's ears cooked ala Sisig and goat cheese. Right before someone said surely, I candidly took a quick snap even before wiping my fingers clean off some caramel
Steamed buns are filled with Filipino meat dishes such as adobo, sisig and longganisa to name a few. This one is a really good bowl of batchoy that reminded us of our trips to Iloilo and Bacolod
A mother load of bangus sisig, salted egg, tomato and onion. But all in all, I found the place to be inspiring and I got reminded of how I too can lessen even my own carbon foot-print by going to places that use recycled materials and those that think of renewable energy source
