"The menu includes delicacies from three main regions of the Philippines. There’s kare-kare (peanut stew with bok choy, eggplant, oxtail, tripe, and beef shank) from Luzon, ubod (crepe-style lumpia stuffed with coconut heart, carrots, celery, crab, and pork) from Visayas, and kinilaw (seafood marinated in vinegar) from Mindanao. Villa Manila’s real claim to fame is its kamayan-style dining, a Filipino tradition where food is laid out on banana leaves and guests eat with their hands." - Darlene Horn, Paolo Bicchieri
Darlene Alilain-Horn
