08/05/2025
Cochinillo, but make it Native Filipino!
Introducing our flavors:
We’re putting bold island flavors front and center with two new takes on this crispy, slow-roasted favorite — each inspired by the culinary soul of the Philippines.
1. Marinduque-Style Cochi
A coastal classic reimagined — golden, crispy cochinillo glazed with tamarind and infused with native aromatics. Served over squid ink adobo rice with clams for a salty-sour-briny twist.
2. Bacolod Inasal Cochi
The iconic Visayan grill flavor, now in cochinillo form — marinated in calamansi, garlic, lemongrass, and annatto oil, then roasted to smoky perfection. Comes with green mango-bagoong rice for that sweet-sour-umami hit.
Which region wins your bite?
Try both and let your taste buds decide — now taking reservations.
