Lore by Chef Tatung
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27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
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Filipino Cuisine with Artistic Flair
Points forts
Évaluation
Avis
Photo
Menu
Crispy fritters of Visayan shrimp and kalabasa. Served with aged sukang tuba and tomato salsa.
Pandan crepes filled with ubod and fresh market vegetables. Served with peanut-garlic sauce.
Tuna cured in heirloom sukang tuba, tossed with pomelo and native chili.
A VisMin coastal classic—grilled pork ears and vinegar-cured tuna in one bracing bite.
Plump shrimp sautéed in native spices. Served sizzling with housemade aioli.
Young squid simmered slowly in garlic confit and olive oil.
A sampler of handcrafted sausages—pinuneg, chorizo hamonado, and longganisa bisaya. With spiced vinegar and aioli.
Capiz oysters baked with garlic butter, cheddar, and mozzarella.
A Pampanga-Capiz fusion: oysters on a sizzling bed of pork sisig, cloaked in cheese.
Zamboanga-style skewered chicken with bold peanut sauce and spiced red broth.
Grilled pork ear with native vinegar—crispy, smoky, and sharp.
The northern flare Ilocano flame-grilled pork mask, pork liver vinegar and pig brain aioli.
Ilonggo beef shank in batwan-soured broth with jackfruit.
Slow-cooked mung beans with coconut milk and tinapa flakes.
Native chicken with green papaya and chili leaves in ginger broth.
Tomato-braised beef with marrow bone and root vegetables.
Comforting Ilonggo dumplings in light pork-chicken broth.
A coastal take—seafood simmered in coconut juice and tender buko meat.
Pork ribs in tamarind-soured broth with seasonal vegetables.
Fried Pompano in a tamarind-miso broth with leafy greens.
Bacolod-style grilled chicken marinated in lemongrass, garlic, and annatto.
Grilled chicken chopped with chili, calamansi, and onions.
Soy-garlic pork belly, grilled countryside-style.
Dagupan milkfish with house salsa and spiced soy vinegar.
A festive platter of grilled liempo, chicken thigh, and stuffed squid. Good for 4–6.
Sweet soy-garlic pork skewers, grilled over charcoal.
Squid stuffed with aromatics and salted egg, glazed in house barbecue sauce.
A Vigan-style eggplant omelet, reimagined as a baked casserole. Served over a bed of Vigan pork longganisa and topped with gratinated cheese—a bold Lore twist on a northern classic.
Bicolano taro leaves in creamy coconut milk and chilies.
Laguna-style grilled eggplant in smoky burnt coconut cream.
Radish tossed in sweet-tangy vinaigrette with grilled pork ear.
Charred eggplant with salted egg, tomatoes, and onions.
Green beans and minced chicken in creamy coconut with pineapple.
Ilocano-style vegetable stew with squash, eggplant, and ampalaya in bagoong.
Whole pork leg, slow-cooked then deep-fried. Skin crackles, meat falls apart. Good for 4–5.
Iconic dish from the culinary capital of the Philippines. Handpicked pork parts boiled, grilled, fried, chopped and sizzled on a cast iron plate, topped with egg.
Crispy pork belly with atchara and native vinegar.
Lore’s signature lechon de leche—sous-vide then deep-fried until golden. Good for 6–8.
Five-spice chicken fried crisp, glazed in Haw flakes syrup.
Stuffed chicken baked to a golden finish, served with velvety white mushroom gravy. Whole good for 6–8; half for 3–4.
Bulacan-style cured pork belly glazed with pineapple and torched sugar.
Pork ribs smoked low and slow, finished with banana ketchup BBQ sauce.
Wood-roasted beef brisket with house gravy. Good for 3–4.
Crispy pork belly over native tomato sauce with long beans and fried eggplant.
Ilonggo chicken and pork adobo braised with astuete and garlic.
Leyte-style pork belly braised with black beans and banana blossom.
Tausug-Maranao beef slow-braised in coconut cream and burnt coconut.
Oxtail, tripe, and beef in peanut sauce. Served with bagoong. Good for 3–4.
A sticky stew of oxtail, trotters, and tendon, long-simmered and deeply flavored.
Ox tongue in mushroom-based cream sauce with sautéed vegetables.
Short plate beef stew with tomato, calamansi, and soy.
Caviteño squid ink noodles with garlic, onions, and fresh seafood.
Malabon-style rice noodles in rich shrimp sauce, topped with garlic butter-seared whole lobster. Good for 3-4.
Lucban-style noodles with pork and shrimp. Served on banana leaf with spiced vinegar.
Cebuano pancit with egg and sotanghon noodles, chicken, chorizo, and vegetables.
Whole seabass stuffed with tomato, onion, and herbs. Roasted in cream, topped with salsa verde.
Tiger Prawns in crab fat, garlic, and pickled green chili.
Malabon-style squid stuffed with ground pork, stewed in tomato sauce.
Whole pompano simmered in coconut milk, tomatoes, and ginger.
Fried pompano in sweet-sour glaze with onions and bell peppers.
Dagupan-style milkfish, fried and served with atchara and vinegar.
Signature rice with shrimp, vegetables, and Lore’s flavor base.
Garlic rice with crispy sisig and egg.
Fragrant fried rice with fermented shrimp paste.
Steamed rice sautéed in toasted garlic oil.
Fluffy, classic white rice.
Nutty, hearty—perfect for saucy mains.
Moist cassava with coconut milk, custard topping, and cheese.
Homegrown Taguig classic sticky white rice and ube sticky rice topped with bruleed salted egg creme.
Banana-caramel tres leches cake with saba nilupak finished with coffee reduction sauce.
Silken tofu topped with sweet strawberry curd and tapioca pearls. A beloved street treat, reimagined with a fresh twist.
Muscovado rice cake with ripe mango and house-made langka ice cream.
Cake made for every chocolate lover. A moist chocolate cake constructed with light yet rich cocoa powder and salted caramel filling topped with classic Filipino candy bar Chocnut.
Milk-feuille with banana mousse, langka-rum puree and sesame seed gelato.
Gluten-free rich in guilt-free chocolate cake with powdered sugar and vanilla ice cream.
A coconut milk pudding that is native to the province of Pampanga. Served with three different flavors ube, langka and the classic one together with our custard sauce, flaked with ube crumble and coconut curds.
Rum with ginger, lime, and peach soda
Vino de Chino with basil, strawberry, lemon juice, ginger ale
Aperol, Rum, Orange Juice, Soda
Jasmine tea infused gin with dalandan, and strawberry
Gin with calamansi and cucumber soda
Gin with basil cordial, tonic water
Choco liquer, coffee liquer, choco syrup
Coconut rum, coconut juice, basil, lemon
Mango Puree, lemon, mango rum, basil
Tequila, passion fruit, basil, soda
Gin, orange, Vida Sakura
Apple juice, fresh strawberry, lemon, sugar
Vodka, watermelon, mint, soda
Fresh strawberry and orange juice with soda
Ginger tea with lemon, pandan
House tea, tamarind, brown sugar
Lychee soda, lemon juice, mint leaves
Yogurt and fresh strawberry
Gulaman syrup, with black, green, red jelly sago
Cucumber, lime, lemon, basil, mint
Lychee Fruit, mint, lychee syrup, black tea
Fresh mango, syrup
Fresh strawberry, mint
Fresh cucumber, strawberry, mango, orange
Buko and pandan syrup
Coconut cream, cream corn, fresh milk, pandan, cheese
Ube, milk, coconut
Fresh watermelon, condense milk
Fresh mango, lychee, sugar
Strawberry, lychee, sugar
Lemongrass ginger
Dried Mango, pineapple lemongrass
Dried Pandan peppermint
Crispy fritters of Visayan shrimp and kalabasa. Served with aged sukang tuba and tomato salsa.
Pandan crepes filled with ubod and fresh market vegetables. Served with peanut-garlic sauce.
Tuna cured in heirloom sukang tuba, tossed with pomelo and native chili.
A VisMin coastal classic—grilled pork ears and vinegar-cured tuna in one bracing bite.
Plump shrimp sautéed in native spices. Served sizzling with housemade aioli.
Young squid simmered slowly in garlic confit and olive oil.
A sampler of handcrafted sausages—pinuneg, chorizo hamonado, and longganisa bisaya. With spiced vinegar and aioli.
Capiz oysters baked with garlic butter, cheddar, and mozzarella.
A Pampanga-Capiz fusion: oysters on a sizzling bed of pork sisig, cloaked in cheese.
Zamboanga-style skewered chicken with bold peanut sauce and spiced red broth.
Grilled pork ear with native vinegar—crispy, smoky, and sharp.
The northern flare Ilocano flame-grilled pork mask, pork liver vinegar and pig brain aioli.
Ilonggo beef shank in batwan-soured broth with jackfruit.
Slow-cooked mung beans with coconut milk and tinapa flakes.
Native chicken with green papaya and chili leaves in ginger broth.
Tomato-braised beef with marrow bone and root vegetables.
Comforting Ilonggo dumplings in light pork-chicken broth.
A coastal take—seafood simmered in coconut juice and tender buko meat.
Pork ribs in tamarind-soured broth with seasonal vegetables.
Fried Pompano in a tamarind-miso broth with leafy greens.
Bacolod-style grilled chicken marinated in lemongrass, garlic, and annatto.
Grilled chicken chopped with chili, calamansi, and onions.
Soy-garlic pork belly, grilled countryside-style.
Dagupan milkfish with house salsa and spiced soy vinegar.
A festive platter of grilled liempo, chicken thigh, and stuffed squid. Good for 4–6.
Sweet soy-garlic pork skewers, grilled over charcoal.
Squid stuffed with aromatics and salted egg, glazed in house barbecue sauce.
A Vigan-style eggplant omelet, reimagined as a baked casserole. Served over a bed of Vigan pork longganisa and topped with gratinated cheese—a bold Lore twist on a northern classic.
Bicolano taro leaves in creamy coconut milk and chilies.
Laguna-style grilled eggplant in smoky burnt coconut cream.
Radish tossed in sweet-tangy vinaigrette with grilled pork ear.
Charred eggplant with salted egg, tomatoes, and onions.
Green beans and minced chicken in creamy coconut with pineapple.
Ilocano-style vegetable stew with squash, eggplant, and ampalaya in bagoong.
Whole pork leg, slow-cooked then deep-fried. Skin crackles, meat falls apart. Good for 4–5.
Iconic dish from the culinary capital of the Philippines. Handpicked pork parts boiled, grilled, fried, chopped and sizzled on a cast iron plate, topped with egg.
Crispy pork belly with atchara and native vinegar.
Lore’s signature lechon de leche—sous-vide then deep-fried until golden. Good for 6–8.
Five-spice chicken fried crisp, glazed in Haw flakes syrup.
Stuffed chicken baked to a golden finish, served with velvety white mushroom gravy. Whole good for 6–8; half for 3–4.
Bulacan-style cured pork belly glazed with pineapple and torched sugar.
Pork ribs smoked low and slow, finished with banana ketchup BBQ sauce.
Wood-roasted beef brisket with house gravy. Good for 3–4.
Crispy pork belly over native tomato sauce with long beans and fried eggplant.
Ilonggo chicken and pork adobo braised with astuete and garlic.
Leyte-style pork belly braised with black beans and banana blossom.
Tausug-Maranao beef slow-braised in coconut cream and burnt coconut.
Oxtail, tripe, and beef in peanut sauce. Served with bagoong. Good for 3–4.
A sticky stew of oxtail, trotters, and tendon, long-simmered and deeply flavored.
Ox tongue in mushroom-based cream sauce with sautéed vegetables.
Short plate beef stew with tomato, calamansi, and soy.
Caviteño squid ink noodles with garlic, onions, and fresh seafood.
Malabon-style rice noodles in rich shrimp sauce, topped with garlic butter-seared whole lobster. Good for 3-4.
Lucban-style noodles with pork and shrimp. Served on banana leaf with spiced vinegar.
Cebuano pancit with egg and sotanghon noodles, chicken, chorizo, and vegetables.
Whole seabass stuffed with tomato, onion, and herbs. Roasted in cream, topped with salsa verde.
Tiger Prawns in crab fat, garlic, and pickled green chili.
Malabon-style squid stuffed with ground pork, stewed in tomato sauce.
Whole pompano simmered in coconut milk, tomatoes, and ginger.
Fried pompano in sweet-sour glaze with onions and bell peppers.
Dagupan-style milkfish, fried and served with atchara and vinegar.
Signature rice with shrimp, vegetables, and Lore’s flavor base.
Garlic rice with crispy sisig and egg.
Fragrant fried rice with fermented shrimp paste.
Steamed rice sautéed in toasted garlic oil.
Fluffy, classic white rice.
Nutty, hearty—perfect for saucy mains.
Moist cassava with coconut milk, custard topping, and cheese.
Homegrown Taguig classic sticky white rice and ube sticky rice topped with bruleed salted egg creme.
Banana-caramel tres leches cake with saba nilupak finished with coffee reduction sauce.
Silken tofu topped with sweet strawberry curd and tapioca pearls. A beloved street treat, reimagined with a fresh twist.
Muscovado rice cake with ripe mango and house-made langka ice cream.
Cake made for every chocolate lover. A moist chocolate cake constructed with light yet rich cocoa powder and salted caramel filling topped with classic Filipino candy bar Chocnut.
Milk-feuille with banana mousse, langka-rum puree and sesame seed gelato.
Gluten-free rich in guilt-free chocolate cake with powdered sugar and vanilla ice cream.
A coconut milk pudding that is native to the province of Pampanga. Served with three different flavors ube, langka and the classic one together with our custard sauce, flaked with ube crumble and coconut curds.
Rum with ginger, lime, and peach soda
Vino de Chino with basil, strawberry, lemon juice, ginger ale
Aperol, Rum, Orange Juice, Soda
Jasmine tea infused gin with dalandan, and strawberry
Gin with calamansi and cucumber soda
Gin with basil cordial, tonic water
Choco liquer, coffee liquer, choco syrup
Coconut rum, coconut juice, basil, lemon
Mango Puree, lemon, mango rum, basil
Tequila, passion fruit, basil, soda
Gin, orange, Vida Sakura
Apple juice, fresh strawberry, lemon, sugar
Vodka, watermelon, mint, soda
Fresh strawberry and orange juice with soda
Ginger tea with lemon, pandan
House tea, tamarind, brown sugar
Lychee soda, lemon juice, mint leaves
Yogurt and fresh strawberry
Gulaman syrup, with black, green, red jelly & sago
Cucumber, lime, lemon, basil, mint
Lychee Fruit, mint, lychee syrup, black tea
Fresh mango, syrup
Fresh strawberry, mint
Fresh cucumber, strawberry, mango, orange
Buko and pandan syrup
Coconut cream, cream corn, fresh milk, pandan, cheese
Ube, milk, coconut
Fresh watermelon, condense milk
Fresh mango, lychee, sugar
Strawberry, lychee, sugar
Lemongrass & ginger
Dried Mango, pineapple & lemongrass
Dried Pandan & peppermint
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