Restaurant Naides

Fermented drink made from green mango peels

House teas and juices with fermented fruits, available by the glass or as full or half-and-half pairings

Carbonated coconut water mixed with leftover liquid from pickling wild roses and osmanthus

Available by the glass or as full or half-and-half pairings

Bagoong-based sauce cut and thickened with cream, turned green and peppery by moringa leaf, spooned over chayote, duck cracklings and N25 Oscietra caviar

Duck breast tingling with fall spices, bathed in soy sauce-spiked jus, served medium rare with taut, slightly crisped skin

A marinated fish dish with cured, fat-streaked trout and a sauce of fermented coconut water freshened by pine

Plush Filipino rolls topped in breadcrumbs, accompanied by lush liver pate, bright pickles and well garlicked chicken sisig

Abalone showered tableside in a sinigang made of tamarind and dry-aged beef stock, with a yam leaf emulsion

Skewered street snacks featuring duck leg & thigh, grilled pineapple and sabayon, with pineapple aioli

Warm fermented rice milk paired with luscious rice ice cream

Tart made with polvorón shortbread, sweet potato, and finely-grated rare pili nuts from the Philippines

Duck breast marinated for a week, elevated rustic dish

Refined take on traditional Filipino bagoong

Fermented golden kiwi juice with celery juice and galangal

Smoked pomegranate juice infused with cascara and black pepper

Abstracted take on lumpia: a tuile plank dolloped in banana miso, garnished with a fan of pear slices

A medallion-sized fritter made of mung beans, layered in prawn tartare and pickled roses

A springy rice cake filled with pork rillette, garnished with tart, unripe berries

Okoy fritter made with shredded vegetables and topped with prawn tartare, pickled wild roses, and fresh oxalis

Teetering tower of fluffy rice cake topped with pork rillette, lardo, and fresh herbs

Emerald green chicken liver sisig

With speckled bagoong concoction

11 to 15 courses featuring Filipino cuisine with Michelin-starred kitchen techniques and locally foraged ingredients

Tastes like what a Crunch Bar only wishes it could be

11-13 course Filipino tasting menu with reimagined takes on Filipino classics

Course dedicated to the Filipino citrus ingredient calamansi

Chayote squash served two ways — pickled, and baked in a fig leaf with herbs before it's sliced and charred — topped with bagoong sauce, duck skin crackling and N25 Osetra caviar

Tartlet loosely inspired by peach-mango pie, featuring pili nut (a rich, buttery nut from the Philippines), with jelly made from pickled cherry plums foraged in Santa Rosa, topped with praline and raw shavings of pili nut

Filipino sour soup topped with abalone instead of the typical pork or shrimp

Novel pairing combining both wine and non-alcoholic options

Eight-course Filipino tasting menu featuring inventive takes on traditional Filipino dishes with ingredients native to the Philippines

Forward-thinking non-alcoholic beverage pairing including refreshments like tomato water, raspberry vinegar and guava leaves

Wine pairing for the tasting menu