Light and crunchy pork belly strips ready for dipping in three kinds of sauces
Golden crisp tofu meets tender pork slivers in a soy, vinegar and onion sauce
Pork Tenderloin Salpicao
Juicy pork tenderloin sauteed in olive oil and soy sauce, topped with roasted garlic
Kinilaw na Blue Marlin
Ceviche in a refreshing salad bed. Be surprised with the slight crunch
Squid in Salt and Pepper
Calamari, quick-fried to a crisp in a zesty mix of spiced salt and pepper. Served with our sweetly spicy sauce
Gambas con Kabute
Fresh shrimps sauteed with button mushrooms. Spicily different!
Mushroom ala Pobre
Button mushrooms bursting with flavor after a quick saute in local garlic and olive oil
Maning Burles with Roasted Garlic
Shelled native peanuts frolicking with roasted garlic
Green Mango and Bagoong
Pinoy-street food, Kanin Club style: sour green mango strips with our version of bagoong
An extra serving of crispy, healthy goodness!
Sinigang na Tadyang ng Baka
Tender beef ribs, slow-cooked in our tamarind broth. Makes you hungry, If you don't want beef ribs in your sinigang, how about:
Sinigang na Hipon (fresh shrimps) 490.00
Sinigang na Liempo (pork belly) 470.00
Nilagang Tadyang na Baka
Tender beef ribs slow-cooked to make a hearty beefy broth. Warms you up.
Chicken soup for the Filipino soul: chicken, flavored by ginger, green papayas, and chili leaves. Feel-good soup
Bangus sa Miso
Milkfish soup flavored with fermented soybean paste. A simple soup that tastes rich.
Sinigang na Salmon Belly sa Miso
Norwegian pink salmon belly gets a Pinoy passport in our traditional sour tamarind & fermented soybean soup.
Tom Yum Goong
Hot & sour Thai soup, with shrimp, squid and mussels, flavored with fresh-cut lemongrass, limes, mushrooms and chilies. Will wake you up
This soup of fresh mixed vegetables with meat, squid and egg in chicken broth is so hospitable and cheery that it might just as well be Filipino!
Crispy Beef Salad
The chef woke up one morning with an idea for a meat-lover's salad. Here's the result!
Thai Green Mango Salad
Slivered green mangoes, onions, cilantro & peanuts, sprinkled with a sweet-salty mix. A salivating experience.
Ensaladang Mangga with Salted Egg
Salty and sour meet in this green mango, onion, tomatoes & cilantro salad, garnished with salted duck egg.
A traditional accompaniment to Pinoy fare: grilled eggplants with freshly-chopped onions, tomatoes & vinaigrette.
Another local favorite: fresh camote tops, gently boiled, then bathed in bagoong vinaigrette.
Tomato, Onion, Cilantro and Kesong Puti Salad
Cleanse your palate with this tri-colored, delicately flavored salad.
Reduce after-meal guilt before you even get to it with this blood-sugar lowering salad of bitter melons, tomatoes, onions and zesty vinaigrette. ( No approved therapeutic claims.)
The lowly anchovy is elevated to star status in this salad spiked with vinaigrette, tomatoes, onions, and cilantro.
Our most copied signature dish! Pork heavenly deep fried to a crisp then set in a semi-dry stew of pork blood. Proven to have convinced a non-dinuguan eaters to like the dish.
Crispy Pork Binagoongan
Pork belly, deep fried to a golden crisp, served in a bed of bagoong sauce. Sinful but heavenly.
Crunchy and lightly seasoned beef spare ribs served with our three dipping sauces.
Beef sirloin strips quick-fried in soy sauce and onion rings. Very Pinoy.
Ox tripe, pork legs chunks and vegetables slowly cooked in a peanut/anatto sauce. Served with bagoong. A rich dish Filipinos love.
Perhaps Spain's next most famous dish after Paella. Tender ox tripe stewed in tomato sauce, peppers and garbanzos!
Choice chicken portions, fried then coated in sweet and tangy lemon sauce. A surprise!
A stew of chicken, pork & pork liver braised in vinegar, soy sauce and spices. You're not Pinoy if you don't adore adobo, especially ours.
The sisig classic done our way
Live for today with our perfectly deep-fried pork knuckles. The skin is light & crunchy and the meat just melts in your mouth. We challenge you to resist.
Crispy pork ears. Don't knock 'em, 'til you've tried 'em! A Kanin Club favorite (and Rey's too)!
Tapa ni Ana
Fried beef strips, from Dr. Ana's previously secret recipe
Flavorful beef stewed in coconut milk, tomato sauce and other spices. For the guy who wants meat in his tummy.
Half chicken marinated in our preferred sauce then fried to a golden crisp. The result: succulent chicken in its glorious skin.
Chicken slow-cooked in yellow turmeric. Indian in origin, Pinoy in flavor, and cooked Kanin Club-style.
Beef ribs stewed 'til tender, flavored with hamon ni Tomas.
Tender pork liver sauteed in onions, pepper and soy sauce. Just like Pinoy beef steak but healthier.
Tender pork cutlets marinated in Chef Amilet's secret sauce, grilled to your liking.
Our national dish interpreted in the key of "sea". Instead of meat, we've put in prawns, mussels and squid.
The best the sea has to offer today, seasoned with peppercorns and sauteed in onions and soy.
Fresh-gathered mussels, sauteed in a sauce of spicy shrimp paste & coconut milk.
Fresh shrimps swim to your tounge's delight in a saute of fresh-squeezed coconut milk with wing beans and onions.
The Pinoy version of Japanese ebi tempura. Served with a sweet chili sauce.
Squid cutlets surprised by onions and pepper & hustled to your table on sizzling plate.
Tender sweet and juicy calamari done better with chives stuffing & a secret sauce.
Traditionally cooked crab meat on seasoned scrambled egg. Even this simple dish tastes special at Kanin Club!
Binukadkad na Tilapia
Bet you never ate a whole fresh deep-fried tilapia, down to the bones before. Today could be the day you did just that.
Sinanlay na Tilapia
Tilapia gently wrapped in three kinds of leaves and simmered in fresh coconut milk. From Dodong's original Visayan recipe.
Dinigding na Tilapia
Tilapia gains an Ilocano accent in this Ilocano-style stew flavored with bagoong, onions & ginger.
The fattest milkfish we could find, served with a sweet and sour sauce of red bell peppers, carrots and onions.
Bangus in Yellow Bean Sauce
Deep-fried boneless milkfish in a bed of yellow bean sauce and a blanket of tofu.
Paksiw na Bangus (Boneless)
Our grandmas would cook this dish in vinegar, garlic & pepper so it would keep for days. With our version, you'll wonder why they even worried about it lasting
Boneless Daing na Bangus
Milkfish marinated in pepper, garlic and vinegar, fried to crispy perfection
Kanin Club's Vegetarian Delight
Banana blossoms, 3 kinds of mushrooms, and tofu, sauteed in vegetarian oyster sauce. It might just convince you turn vegetarian.
All the great things you like in a curry and only the stuff you like.
Patola in Olive Oil
Water gourd lightly sauteed in olive oil & garlic. You never thought patola could be this good.
Spring rolls filled with slivers of carrots, tofu, bean sprouts & roasted peanuts with a sweet soy, peanut, garlic sauce.
Blanched fresh green water spinach mixed with onions, garlic and soy sauce
Ampalaya con Carne
Bitter gourd sauteed with savoury beef sirloin strips. A yummy way to get you to eat your vegetables.
Wing beans cooked just the way our Bicolano brethren like them: spicy! With alamang
It's sitaw bitsuelas, and sigarilyas sauteed with beef. Flavorful!
Taro leaves, slowly simmered in freshly squeezed coconut milk & flavored with pork, dried fish, ginger & finger chili.
In Cantonese "tsap seui" means scraps. Our version deviates from that as it has only the choicest meats, squids & veggies.
All the best vegetables the Philippines has to offer come together with bagoong in this Ilocano vegetable medley.
One serving of steamed fragrant Mindoro white rice. All the better to appreciate the flavors of our food.
All You Kanin
Hooray! All the white rice you need to go with your meal. (No sharing though!)
One serving of steamed un-milled, unpolished mountain grown rice. Just like they eat it up there.
One serving of steamed white rice, capped with toasted garlic. Adds a nice zing to plain rice.
Loaded Fried Rice
K.C.'s heavy hitter: fried rice laden with Chinese sausage, ham, green peas, pork and topped with minced scrambled eggs, roasted garlic & spring onions.
Serves 2-3 240.00
Fried rice with anatto-flavoured Chinese pork sausage.
Serves 2-3 200.00
2 to 3 friends can share this dish of rice fried with bits of smoked fish.
Daing Fried Rice
Fried rice with morsels of sun-dried salted fish, sauteed in salt, garlic and topped with spring onions.
Bagoong Fried Rice
Fried rice mixed with salted and fermented shrimps. A must-order with our Thai Green Mango Salad!
Serves 2-3 200.00
This fried rice sauteed with crab fat is soooo worth the extra hour you'll need to do in the gym tomorrow.
Serves 2-3 200.00
Sinangag na Sinigang
Sinigang-inspired fried rice complete with pork liempo and vegetable tempura. It's dry sinigang!
Serves 2 305.00
Half Plain Rice
Half Brown Rice
Light-as-air noodles sauteed with chicken, pork, liver & vegetables.
Egg noodles stir-fried with chicken, pork, liver and vegetables. A staple for every Filipino gathering.
In Lucban, they serve this pork-heavy noodle dish wrapped in leaves. Here at Kanin Club, we serve them on plates. They're just as good!
This thick, peppery egg-noodle soup with vegetables, egg, squid and meats originated from Southern Luzon but is so well-loved that even Chinese restaurants serve it now. Our version, they say, has an authentic Ongpin taste!
The Thai national dish: stir-fried noodles with eggs, Thai fish sauce, chili bean sprouts, dried shrimp, chicken & tofu, topped with crushed peanuts. Your trip to Bangkok could begin here.
Turon Kanin Club
A Kanin Club Original. An updated version of your lola's turon: bananas, purple yam jam, sweet coconut strips and monggo beans, wrapped and deep-fried in a rice paper roll. Like a halo-halo in a roll.
Turon Kanin Club a la Mode
And we thought the Turon KC couldn't be improved upon! Turon KC with a scoop of your choice of ice cream.
Maruya ala Mode
Watch your scoop of ice cream melt on these piping-hot golden-brown cinnamon-sprinkled banana fritters...if you can resist the urge to eat them right away.
Our version of the Thai dessert of sticky rice, mangoes & sweet coconut milk may be better than the original because we use Philippine mangoes and add tsokonut to it, too!
The classic Filipino dessert. A merry melange of two kinds of sweet beans, macapuno, jackfruit, ube, sweetened bananas, kaong, and nata de coco, mixed with finely-crushed ice and evaporated milk
Mais con Hielo
Golden sweet corn in syrup on a bed of finely-crushed ice & milk.
Saba con Hielo
Cool down with sweetened bananas in caramel syrup topped with finely-crushed ice and milk.
Melt-in-your-mouth with lots of syrup; topped with macapuno
For those who want their dessert simple. A scoop of ube, keso, macapuno, mais, or durian, it's your choice.
Fresh Ripe Mango
Another simple but sweet ending to any hearty and satisfying meal
Royal Tru Orange
Lemon Iced Tea
Bottomless (no sharing please) 135.00
Green Iced Tea
Bottomless (no sharing please) 135.00
San Miguel Pale Pilsen
San Mig Light