The lunch starts with the tasty tuna tartare with Thai shrimp bisque. Then, out comes the cochinillo, which has sat in the oven for at least 8 hours. The crunchy exterior makes way for the fall-of-the-bone meat that satisfies the appetite with every bite. The pork was served with cauliflower mash and Tinawon rice with sigarilyas and tamarind dressing, balancing out the savoury with something slightly tangy. Finally, the Parmesan mango ice cream with polvoron and brownie brittle ends the lunch on a delightful sweet and salty note.