A Cultural Journey to the Philippines
4-Course POP-UP dinner
Chef Dorene Special POP-UP
4-Course dinner with Philippines connection, Delivered!
by Chef Dorene Tan Muzii
A CULTURAL JOURNEY TO THE PHILIPPINES DINNER
June 5th, 1-Day Only
Pre-Orders Now thru June 3
Hot Meals, freshly prepared on June 5
Delivery from 2:30 pm – 6 pm, June 5
Ube Cloud Cup (Bohol) 
Lumpiang Sariwa (Cebu) 
Halabos na Hipon 
beefsteak tagalog (Luzon)
First Course
Lumpiang Sariwa (Cebu)
An egg roll made from soft freshly made crepes filled with sautéed hearts of palm, jicama, ground meat and lettuce drizzled with garlicky white sauce.
Second Course
Halabos na Hipon
Fresh shrimps cooked in vinegar, salt & pepper, sautéed with minced garlic and ginger and fried to a crisps.
Main Course
Beefsteak Tagalog (Luzon)
Beef tenderloin cutlets marinated in vinegar, salt & pepper, garlic with onion rings served with Garlic rice and pickled cucumber
Dessert
Ube Cloud cup ( Bohol)
Layers of ube goodness in every bite! Moist ube cake topped with ube pudding, toasted Pinipig and ube white chocolate ganache
“A Cultural Journey to the Philippines”
About Chef Dorene Tan Muzii
Born in Cebu City, Philippines, Chef Dorene has been offering her desserts, cakes, and Filipino savory food for years in New York City and the San Francisco Bay area. She has a wide-ranging culinary experience from working at Bouchon Bakery in Rockfeller Center, NYC, Daniel Bouud in Lincoln Center in NY, Facebook with Flagship Facility Services and Bon Appetit Management in San Francisco. She also runs her own online business catering business Azucal Kitchen, with a tagline “Where the taste of home has never been sweeter”.
A Cultural Journey to the Philippines 4-Course Menu | $45
First Course – Lumpiang Sariwa (Cebu)
An egg roll made from soft freshly made crepes filled with sautéed hearts of palm, jicama, ground meat and lettuce drizzled with garlicky white sauce.
Second Course – Halabos na Hipon
Fresh shrimps cooked in vinegar, salt & pepper, sautéed with minced garlic and ginger and fried to a crisps.
Main Course – Beefsteak Tagalog (Luzon)
Beef tenderloin cutlets marinated in vinegar, salt & pepper, garlic with onion rings served with Garlic rice and pickled cucumber.
Dessert – Ube Cloud cup ( Bohol)
Layers of ube goodness in every bite! Moist ube cake topped with ube pudding, toasted Pinipig and ube white chocolate ganache.