Inggo’s version of deep-fried ruffled fat served with our homemade spicy vinaigrette

Pure Norwegian squid buttered and fried

A dish of patchworks of pork ribs, fat, liver grilled and chopped, mixed with the Café Inggo’s herbs and spices

Russet potatoes wafer-thin-sliced, seasoned and deep fried crisp and crunchy golden brown plated up with garlic-rich mayo

“Totopos” , as they are called in Mexico, served with cheese sauce tomatillos and sour cream

A selection of premium cheeses Brie, Edam, Jack and Emmental served with walnuts, dried fruits and crackers

Glass noodles soaked in fresh chicken stock and anatto oil, served with Baguio vegetables and fried pork belly cutlets

Fresh cream, mushrooms and seasonings

A traditional Italian soup filled with vegetables and pasta cooked with hearty vegetables from the North

A chunky cream soup of shrimps, fillet, squids and mussels, spiked with cinnamon and served with toast

Bulacan grown ‘kalabasa’ seasoned and grilled, pureed, served with bread slices

Almondigas or Albondigas, Spanish for meatballs, is a Mexican classic meatball soup locally upgraded with winter gourd and egg

Romaine lettuce in fresh dressing of garlic yolk and anchovy, plus freshly grated parmigiano

Freshly shredded green vegetables, julienne of ham, tomato slices, shredded cheese and hard-boiled eggs topped with herb croutons served with our special house dressing

A platter of grilled eggplant, sweet potato leaves

Julienne of coconut shoots wrapped in home-made crepes topped with fresh garlic and freshly ground peanuts

Rock grouper fillet simmered in lemon grass and fresh coconut water, served in its original coconut shell

Fillet of Lapu-lapu stewed in fresh coconut milk, lemon grass garnished with coco stewed backyard vegetebles

Fresh cuts of cauliflower, brocolli, snow peas and bokchoy stewed in oyster sauce, topped with squid rings, shrimps, mussels and pan fried salmon fillet

Chicken and pork adobo, salted egg and tomatoes served with plain or fried rice

Sliced pork belly tendered Café Inggo style, double fried and served with pickled papaya

Double fried pork belly simmered in tamarind juice mixed with backyard vegetables

Kasim or pork shoulder marinated in thick soy sauce, garlic and fragrant spices grilled to perfection, served with rice and two-mango salad

Ribs of pork or fillet of chicken stewed in garlic, ginger and black beans sauce served with Asian vegetables, egg, cashews and walnuts

Our depiction of oxtail stewed in roasted peanuts, ground sticky rice, served with “ginataang bagoong alamang”

Oxtail seared in spicy fresh tomato sauce

Barbecued ‘tadyang’ served with spinach timbale and home-baked macaroni that’s beyond heavenly!

Beef shank in soy sauce and lemon juice served with green onions and potatoes

A light cleared broth of beef shank served with bokchoy, saba, sweet chunked potatoes, cabbage with patis and calamansi mixture

Pampaganang ginisang sinangag na may kasamang siling Amerikano at giniling na baka

Aged, class three Angus Sirloin with potatoes and home made Rioja, infused garlic and mushroom sauce served with steamed vegetables

A Tenderloin Pepper Steak served with grilled highland squash, farm bokchoy and matte mashed potatoes

A dish of beef with Spanish influence, marinated in EVOO, sautéed and topped with roasted garlic and paprika. It comes with mashed potatoes and buttered vegetables

Slow-cooked Batangas ox tongue, with fresh button and shiitake mushrooms, topped with tomato and red wine sauce

A house specialty of freshly ground top round of beef mixed with chicken, green peas, pickles and eggs, oven-roasted with fresh brown sauce

Slow-cooked tripe in fresh tomatoes, beef slices, boneless pork knuckle, and Spanish chorizo, mixed with garbanzos and capsicums

Bread-less leg quarters sautéed and fried, served with rice and steamed vegetables

Slices of salmon fillet rubbed with Spanish spices and flavorings, served with vegetables of the day, homemade sour cream and your choice of rice or mashed potatoes

Farm-raised tiger prawns sautéed in pure extra virgin olive oil and garlic, served with mashed potatoes and vegetables of the day

A traditional Spanish fish deep fried, then stewed in tomato sauce and finally baked and topped with potatoes and peppers

Slow-cooked tripe in fresh tomatoes, beef slices, boneless pork knuckle, and Spanish chorizo, mixed with garbanzos and capsicums

A rich Spanish bean stew from the Asturian region, a favorite of the Spanish Dominicans once assigned in the Santuario del Santo Cristo in San Juan del Monte

Our version of Paella with chicken, chorizo and potatoes cooked in our fresh tomato sauce and highland rice

Freshly grounded top sirloin of beef mixed with our house blend spices cooked in fresh tomato sauce

Spaghetti with baked salmon and prawns, topped with fresh tomato and pesto sauce

Slices of farmer’s ham, honey-cured bacon, fresh mashrooms, sautéed over cream and parmigiano

Cooked with beef shanks, prawns, and chunky chicken

Sautéed thick egg noodles with garden vegetables, pork, beef and house seasoning

A dish of tossed egg noodles, meat and a variety of vegetables and spices, oyster sauce, dashed with fresh calamansi juice

Round thick noodles with rich pork, shrimps and crab fat sauce top with smoke fish, chicharron bulaklak and seafood garlic oil. Served with bread sticks

A triple-decker of ham and Jacks with Dijon mustard

Grade "A" ground Angus beef served with coral greens, Baguio tomatoes, onions and pickles

Chicken breast boiled in special marinade mixed with organic mayo and served in multi-grain slices

A trio of jack, gruyer and mozzarella, filled oversized loaf and served with nachos

Rice “masa” baked and topped with slices of salted egg and carabao cheese

Glutinous rice (Pirurutong) steam baked in bamboo tubes served with fresh ground coconut strands, cheese and butter

Lactose-free, low glycemic, contains VCO and served with strips of macapuno (per scoop)

Steamed rice cakes floured with muscovado, coconut and Tsokolate eh’

A classic “pospas” with deep fried bagnet, fried Asian tofu, chopped green onions, brown garlic and a whole halves of hard boiled egg

A typical porridge of ‘isaw ng baka’ topped with cutlets of fried ‘chicharon bulaklak’, chopped green onions and brown garlic

Steamed rice cakes coated in coconut oil and floured with muscovado, coconut and Tsokolate eh’

Boiled pureed sticky rice stuffed with ‘Guimaras ripe mangoes, smothered with caramel, rolled in freshly grated coconut and sesame sugar

Sweet potatoes, Plantain bananas, jackfruit, Sago, Upland sticky rice simmered in fresh coconut cream (serves two)

Macapuno, jackfruit, bananas and cooked blue sweet potato, finely grated ice and showered with fresh milk

Strips of fresh young coconut sport (macapuno) and assortment of fruits, with sweetened milk and cream, on a scoop of BUCO DOMINICO COCONUT ICE CREAM, served in a coconut shell, topped with a crunchy cone!

* TOPPINGS (Blueberry, Cherry, Strawberry) Additional charge

A yuletide season fave with wine infused honey sauce topped with fruits and dried nuts, served all-year (slice is served with condiments)

Rum soaked cake that is buttery, best with Café Inggo’s double espresso

Inspired by ‘Chocolat’ the movie, soft and oozing with ganache and glaze

Soft feathery texture slices with rich creamy taste of ‘Davao Cavendish’ moulded in our secret mixture (slice is served a la mode)

A fresh strawberry puree-filled Chiffon cake

An Austrian confection, when sliced, reveals a whirlpool of thin sheets of dough filled Granny Apples (slice is served a la mode)

Cutlets of French baguette mixed with cream, butter and eggs, baked golden brown, topped with soft cream and served with a dash of caramel sauce and fruits

Baked duck eggs and carabao milk, covered with burnt muscovado

A thin pancake stuffed with the famous “guimaras mangoes” baked and served with caramel and cream

A local derivation of creeam puffs served with ripe mango balls and our caramel and cocomilk sauce

Crusty and fruity Angel cake

Pineapple, Orange, Apple, Calamansi Honey

Coke, Coke Zero, Sprite, Royal Tru Orange, Rootbeer