(A classic house special crispy chicken w/ freshly made savory gravy. A family recipe passed down from my grandfather.Its what's kept three generations of restaurateurs alive from the 1950's until today.)
(Slow-cooked ox tongue and ox trpe mixed w/ our special livermansi mayo topped w/ chicharon bulaklak.) Recreating the filipino classic,this sisig packs a punch in spiciness, flavor and texture,mouthwatering is an understatment.A must try!
Sauteed prawn in Japanese mayonnaise and honey dressing topped with caramelized cashews. ( World renowned Celebrity chef Martin Yan Created the specially for us during our future on the Asian food channel.)
(Centuries ago, Incas settled and worked the land in the Limari valley of Chile. Rich minerals in thie region combined with Limari's mild summers provide ideal conditions to perfectly ripen grapes with phenomenal aromas and flavors Wines of Mycas del Limari are uniquely fresh in character,faithfully reflecting
(Pale straw in color with golden highlights. This highly aromatic Chardonnay has a bouquet of exotic fruits (itchi) and subtle almond undertones. Supple and pleasantly fruity with an alluring, lively finish)
A varietal of merlot and cabernet sauvignon grapes, this Bordeaux wine has a beautiful ruby color with deep red highlights. Delicate aromas of blackcurrantand cherry dominate, with notes of raspberry. The palate is supple and generous with gentle hints of blackberry in the finish.)
(This Bordeaux white wine has a straw yellow robe with brilliant highlights and a nose that shows great finesse, with delicate grapefruit and peach aromas. The palate begins lively, full of fruit and highly complex, leading to a lingering, delightful fresh finish.)
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