Modern Filipino Cuisine

House-made crispy nacho chips with a zesty tomato salsa dip. A crowd favorite to share before the main event.

Filipino smoked fish reimagined as golden croquettes — crispy on the outside, smoky and creamy within.

Crispy tempura-battered vegetables drizzled with a rich, umami-forward salted egg sauce.

Classic fried tofu and pork ears tossed in a tangy vinegar-soy sauce with chili and red onions. Simple, honest, addictive.

The beloved street-food classic gets a seafood twist — fresh mahi-mahi sizzled with onions, chili, and calamansi on a hot plate.

Tender chicken slow-cooked in coconut water and young coconut strips — a Visayan classic that warms from the inside out.

The beloved sour broth gets an extraordinary upgrade — belly-cut lechon simmered in tamarind sinigang, rich with crackling skin.

Ombu Kusina's crown jewel — pork leg boiled, air-dried, then deep-fried to crackling perfection. Available in four bold flavors: Classic, Spicy, Crunchy Garlic, and Sweet Hamonado. The most celebrated dish on the menu.

Beef short ribs slow-braised until tender, then fried until the exterior is gloriously crunchy — a study in contrasts that rewards every bite.

Pork belly braised low and slow in classic Filipino adobo, then roasted for a crispy skin finish. Adobo meets lechon in one extraordinary dish.

Certified Angus beef cubes sautéed in butter and garlic with a splash of Worcestershire — quick to cook, slow to forget.

Thin-sliced certified Angus beef marinated in calamansi and soy, pan-fried to caramelized perfection and topped with softened white onion rings.

The Filipino fiesta staple elevated — oxtail kare-kare enriched with crispy lechon pieces swimming in a thick, golden peanut sauce. Served with homemade bagoong.

Traditional pork blood stew given new life with crispy Ilocano bagnet — a bold, deeply savory dish for the adventurous Filipino food lover.

The classic Filipino meringue cake served frozen — a silky custard core wrapped in a cloud of meringue, chilled until sliceable. A beautiful, indulgent finish.

The dessert Ombu Kusina is most famous for — traditional halo-halo poured over tres leches-soaked shaved ice, topped with ube halaya and leche flan. The halo-halo reimagined.

The Tres Leches formula applied to fresh Cebu mangoes — sweet, tangy, tropical. A summer dessert at any time of year.

For the milk tea generation — a halo-halo riff built around creamy milk tea shaved ice, tapioca pearls, and sweet milk tea gelée.

Layers of cashew dacquoise and mocha buttercream — the Filipino sans rival at its most sophisticated, served in elegant individual portions.

The OG. Ombu Kusina's house leche flan — dense, silky, deeply caramelized. Made the right way: with real egg yolks and condensed milk, no shortcuts.