Holiday Kitchen MNL

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Holiday Kitchen MNL Welcome to our kitchen! We at Holiday Kitchen would like to share with you our heirloom recipes - from the north to the south and everything in between.

Our vision is to bring families and friends together through good food. Enjoy your meal!

Updated pricelist with new items.
15/10/2026

Updated pricelist with new items.

“Alam n’yo ba kung bakit laging may natitirang isang piraso ng Lumpiang Togue sa handaan?”Kasi ubos na ang s**a. 😂Availa...
15/10/2026

“Alam n’yo ba kung bakit laging may natitirang isang piraso ng Lumpiang Togue sa handaan?”

Kasi ubos na ang s**a. 😂

Available frozen in tubs of 4. Kahit di mo dagdagan ang s**a, kukunin mo yung last piece! 😉

Message us to order!

Did you know? Behind Lumpiang Togue’s golden crunch is a story of Chinese roots and Filipino resourcefulness. 🌱The word ...
06/10/2026

Did you know? Behind Lumpiang Togue’s golden crunch is a story of Chinese roots and Filipino resourcefulness. 🌱

The word “lumpia” comes from Hokkien, and the dish belongs to a spring-roll tradition that Filipino cooks adapted to local ingredients and tastes. That shared heritage blossomed into a whole family of favorites - from soft lumpiang sariwa to crisp fried rolls.

Lumpiang Togue celebrates the everyday side of that story. Affordable mung bean sprouts became the heart of a satisfying roll, making simple vegetables something to look forward to at merienda. Food writer Vanjo Merano recalls it among the snacks sold by Makati’s “jolli jeeps” and neighborhood vendors - a familiar pleasure woven into ordinary afternoons.

Even its sawsawan tells a story. Spiced vinegar reflects the Filipino love of adjusting each bite to taste: a little tang, a little heat, and another dip before the next crunch.

Humble ingredients, a well-traveled tradition, and unmistakably Filipino comfort. Sometimes, the food closest to home carries the richest history.

Lumpia

Holiday all the time…anytime.

Did you know? 🌱 Before togue found its way into our lumpia, its story began with a bean cultivated over 4,000 years ago!...
05/10/2026

Did you know? 🌱 Before togue found its way into our lumpia, its story began with a bean cultivated over 4,000 years ago!

Mung beans, our familiar munggo, were first cultivated in India, eventually spreading into Southeast Asia and East Asia. Across the region, cooks found different ways to enjoy them: as whole beans, pastes, noodles, and tender sprouts.

That makes munggo and togue the same plant at different stages. One gives us a comforting bowl of ginisang munggo; the other brings a delicate crunch to ginisang togue and our beloved lumpiang togue.

Lumpia adds another layer of history. Its roots lie in Chinese spring rolls, and its name comes from the Hokkien “lunpia.” Filipino kitchens made the tradition their own with local fillings - turning humble ingredients like togue into a merienda favorite, best enjoyed with sawsawang s**a.

Our kitchen tip? Rinse and drain well, cook thoroughly, and avoid prolonged cooking. For lumpia, drain and cool the cooked filling before wrapping to help keep those wrappers crisp.

From ancient fields to Filipino kitchens - may kuwento ang bawat kagat. 💚

FoodHistory

Yung “Saan mo nabili?” gawin nating “Sa akin ka bumili!” 😉🎄Be our Holiday Kitchen reseller! Share our Rellenong Bangus a...
03/10/2026

Yung “Saan mo nabili?” gawin nating “Sa akin ka bumili!” 😉🎄

Be our Holiday Kitchen reseller! Share our Rellenong Bangus and Lumpiang Shanghai - and turn those food recommendations into a little extra income.

Delivered frozen. Panghanda, pang-ulam, pang-negosyo. ❤️💚

📩 Message us for reseller details. Basta ’wag ubusin ang paninda! 😋

Did you know? 🥘 Callos a la Madrileña’s story stretches from Madrid’s humble taverns to Filipino family tables.Meaning “...
03/10/2026

Did you know? 🥘 Callos a la Madrileña’s story stretches from Madrid’s humble taverns to Filipino family tables.

Meaning “Madrid-style tripe,” this hearty stew transformed inexpensive cuts into something special through patient, slow cooking. By the 19th century, it had found its way onto the menus of prestigious restaurants such as Madrid’s Lhardy.

Its Filipino story traces back to the Spanish colonial era. Over generations, home cooks made it their own, with many versions featuring garbanzos, olives, bell peppers and a rich tomato sauce.

Here’s a tasty distinction: classic Madrid recipes often include morcilla, or blood sausage, alongside chorizo - so the callos we know at home tells its own delicious story of adaptation.

Every spoonful carries a little history, a little patience, and the warmth of food made to be shared. ❤️

Holiday all the time…anytime.

DidYouKnow

Did you know? 🥢 Lumpiang Shanghai’s name may point to China, but this golden favorite developed right here in the Philip...
02/10/2026

Did you know? 🥢 Lumpiang Shanghai’s name may point to China, but this golden favorite developed right here in the Philippines!

Its roots trace back to the spring-roll traditions brought by Chinese immigrants, particularly from Fujian. Even “lumpia” comes from the Hokkien words lun, meaning moist or soft, and pia, meaning cake or pastry. Over generations, Filipino cooks made it their own with savory fillings, thin wrappers, and that irresistible crunch. Why “Shanghai”? The exact reason remains uncertain but the name isn’t its birthplace!

Typically filled with ground pork and finely chopped vegetables, Lumpiang Shanghai became a familiar favorite at birthdays, fiestas, and Christmas gatherings. Preparing a big batch often brings the family together: someone mixes, someone rolls, and someone sneaks the first freshly fried piece. 😋

Every roll carries a little of our shared history: Chinese roots, Filipino creativity, and the joy of feeding people we love.

Be honest: ilang piraso bago mo sabihing “last na”? 🤭

TasteOfHome

Did you know… Rellenong Bangus is stuffed with history, hospitality, and Filipino heart? 🐟❤️“Relleno” means “stuffed” in...
01/10/2026

Did you know… Rellenong Bangus is stuffed with history, hospitality, and Filipino heart? 🐟❤️

“Relleno” means “stuffed” in Spanish. In Filipino hands, a Spanish-influenced technique met local bangus and became something distinctly ours - a delicious example of how we make borrowed traditions our own.

Carefully deboning the fish, preparing its seasoned filling, and stuffing it back into the skin can take hours. That effort is part of the gift: a way of saying, “You’re worth preparing something special for.”

That’s why relleno belongs to the table of celebration - fiestas, Noche Buena, and Media Noche - more than everyday meals. Even its star ingredient carries a little national pride: bangus is popularly known as our unofficial national fish.

A labor of love. A taste of home. ✨

Updated pricelist.
01/10/2026

Updated pricelist.

The only “crunch time” you’d love.
28/09/2026

The only “crunch time” you’d love.

Address

#71 Chestnut Street
San Roque
1801

Opening Hours

Monday 8am - 4:30pm
Tuesday 8am - 4:30pm
Wednesday 8am - 4:30pm
Thursday 8am - 4:30pm
Friday 8am - 4:30pm
Saturday 9am - 5pm
Sunday 1pm - 5pm

Telephone

+63285189155

Website

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