Filipino Comfort,
Cooked with Memory

Squash blossoms carefully filled with a mixture of ground pork, white cheese, cheddar, spring onions, white onion, and garlic — then lightly cooked in beef stock. A dish rarely found outside Limbaga 77's kitchen, it is delicate, savory, and strikingly Filipino.

An Ilocano classic given a playful form: grilled eggplant omelette wrapped in a crispy lumpia wrapper and served with sweet chili sauce. The contrast of smoky eggplant and crispy shell makes this one of the most talked-about starters at the table.

A thick slab of Ilocano-style deep-fried pork belly — double-cooked until the skin shatters and the meat inside stays tender and juicy. Served with sliced tomatoes and white onions, and best eaten straight from the plate while the crackling is still singing.

Tender beef cubes stir-fried with garlic until each piece is caramelized and coated in a rich, garlicky-soy glaze. A simple dish done properly — the kind of salpicao that makes the table go quiet for a moment.

A clean, clear clam broth with ginger and scallions — restorative and deeply savory. The kind of soup that reminds diners of their grandmother's kitchen on a rainy afternoon.

A full-bodied tamarind broth loaded with salmon belly, morning glory, radish, and long beans. The aroma of tamarind hits the moment the bowl arrives — deeply sour, deeply Filipino, deeply comforting.

A creative twist on the Filipino classic: beef shin sinigang where watermelon replaces some of the souring agent, softening the tartness into a gentle, fruity depth. Served with banana blossom, bokchoy, string beans, and radish in a broth that surprises and satisfies.

Fresh young coconut strips replace traditional noodles in this distinctive Limbaga 77 creation — tossed with tender squid, clams, shrimp, and aromatics in a light coconut-kissed broth. Soft, slightly sweet, and unlike anything else on Tomas Morato.

The classic Filipino fiesta noodle — thin rice noodles blanketed in a thick, golden shrimp sauce and topped with boiled egg, chicharon, smoked fish flakes, tinapa, scallions, and calamansi wedges. Rich, layered, and built for sharing.

Stir-fried rice vermicelli tossed with plump shrimp in a bold, garlicky sauce with a clean heat that builds as you eat. A noodle dish that holds its own as a main course and disappears quickly from the table.

Thick egg noodles stir-fried with chicken strips and squid rings in a savory-sweet soy and oyster sauce glaze. The combination of land and sea in one wok is a crowd-pleasing take on the beloved pancit canton format.

A tropical twist on the Italian classic — spaghetti in a sweet-style tomato sauce topped with sliced hotdog, ground meat, and a generous snowfall of quick-melt cheese. A nostalgic dish that tastes exactly like a Filipino birthday party.

Smoked fish tossed with garlic and olive oil, served over pasta with garlic bread on the side. A Filipino-inspired aglio e olio that uses the complexity of tinapa to elevate a simple preparation into something distinctly local.

Linguini tossed with a pesto made from chili leaves — a bold and peppery alternative to the classic basil version — and finished with cashew nuts and parmesan. A uniquely Filipino green sauce that has become a cult favorite among regulars.

The restaurant's most iconic dish: taro leaves filled with a ground pork and white shrimp stuffing, cooked in a rich chicken stock and coconut milk broth with lemongrass, white onion, and garlic. Deeply creamy and deeply Bicolano — and the dish most diners order every single visit.

Ox tripe and beef tail slow-cooked in a thick, golden peanut sauce made in-house, served with a side of the restaurant's own bagoong. A dish that rewards patience — the kind of stew that tastes best when the table lingers over it.

Whole squid marinated in organic honey and calamansi, then stuffed with a filling of tomatoes, white onion, cheese, and chili leaf pesto, and served with soy sauce. The sweetness of the marinade and the bite of the stuffing make this one of Limbaga 77's most distinctive plates.

Crabs, shrimp, mussels, and squid cooked together in a gingery-sweet-soy sauce with vinegar and coconut milk, finished with a pronounced level of heat. A seafood adobo built for those who want the full chaotic richness of Filipino coastal cooking in a single pot.

Pork leg boiled in coconut juice and beef stock until tender, then deep-fried to a dramatic, mahogany-colored crunch. The cooking method sets it apart — the coconut notes in the brine give the meat a subtle sweetness that carries through the crisp exterior.

Oven-baked pork belly finished in a paksiw-style sauce — braised in vinegar, soy, and spices until tender and glazed. A gentler version of the lechon tradition that still delivers the deeply savory pork flavor diners come to Scout Limbaga for.

Chicken wings seasoned with four distinct flavors across the batch — honey, soy, garlic, and calamansi — making every piece slightly different from the last. Sweet, tangy, citrusy, and garlicky in one serving; they disappear from the plate faster than anything else on the table.

A hearty Spanish-influenced Filipino stew of beef or chicken cooked with saba banana, cabbage, and tomato sauce in a rich, full-bodied broth. The kind of dish that feels like a Sunday at home — complete with the lingering aroma that fills the whole dining room.

Thinly sliced beef marinated in soy sauce and calamansi, then pan-fried with caramelized onion rings. Limbaga 77's version is notably tender and well-marinated, with a balance of savory and citrus that cuts through the richness of a full family-style meal.

A Filipino interpretation of the Spanish classic — saffron-colored rice cooked with shrimp, mussels, clams, squid, and chorizo de Bilbao. Requires 30 to 45 minutes to prepare and is best ordered at the start of the meal to arrive at the right moment. Worth the wait every time.

A reworked version of the classic pork roll, made here with tender chicken and stuffed with a savory filling of vegetables and seasonings. Introduced as part of the restaurant's 10th anniversary menu expansion and quickly adopted as a celebration-day favorite.

Sauteed ground pork and vegetables wrapped in a fresh organic egg crepe and smothered in a homemade sweet sauce topped with crushed peanuts. The Limbaga 77 version uses an egg-based crepe rather than store-bought wrappers — a small but meaningful detail that makes it taste distinctly homemade.

Fried rice mixed with dried rabbitfish flakes, scrambled egg, scallions, white onion, and tomatoes. A light, savory rice that works as a canvas for the bolder flavors of the main courses and is one of the most reordered items at the table.

Fried rice tossed with shrimp paste, ripe mango, garlic, tomatoes, and white onions. The funk of the bagoong meets the sweetness of the mango in a combination that is deeply Filipino and deeply addictive alongside the Kare-Kare.

Simply fried rice with generous amounts of crispy garlic — fragrant, straightforward, and the ideal complement to anything saucy or braised at the table.

Steamed white rice — the clean canvas that every Filipino table is built around. Always available, always replenished.

A hybrid between brazo de mercedes and a layer cake — the custard center is made with pure tablea chocolate and Batangas barako coffee, giving it a deep, bittersweet character that cuts through the meringue's sweetness. One of the restaurant's oldest and most beloved desserts.

The in-house bakery produces custom celebration cakes in ten flavors — available for dine-in dessert and for pre-order for events. Ask the team for the current flavor lineup and customization options for birthdays, weddings, and anniversaries.

A rich mocha cake made with Sagada coffee — one of the Philippines' most celebrated highland arabicas — folded into a dark, moist sponge with espresso buttercream. Introduced for the 10th anniversary menu and already earning its place as a dessert table centerpiece.

A Filipino holiday-inspired cheesecake built around the salty, nutty character of quezo de bola — the Edam cheese synonymous with Filipino Christmas. Creamy, subtly salty-sweet, and entirely appropriate as a celebration dessert year-round.

Sticky rice cooked in coconut milk and wrapped in a lumpia shell, then fried until the exterior is crispy and the inside remains dense and chewy. Served with peanut sauce for dipping — a dessert that plays like a sweet turon and tastes like a Visayan childhood.

The house signature beverage line, available in several blends including Pastillas de Leche (creamy, with eggnog and cream cheese bits), Minty Mango Watermelon, and Lychee Grapes. Thick, tropical, and made without artificial flavoring.

The restaurant sources its coffee beans from the highlands of Benguet, Mt. Province, and Bukidnon — three of the Philippines' most celebrated coffee-growing regions. Served as brewed or espresso-style preparations, this is coffee that tastes like it came from somewhere specific.

A decadent dark chocolate brownie base layered with a Barako coffee-infused mousse — intense, slightly bitter, and exactly what the end of a long Filipino family meal calls for.

The entry celebration package — a curated selection of Limbaga 77 classics covering starters, two main dishes, rice, and a dessert. Ideal for intimate gatherings of 20 to 40 guests. Includes full table service, free valet parking, and use of the private function room. Contact us for current package details and seasonal menu availability.

The full celebration experience — a broader selection of dishes across starters, soups, mains, rice, and desserts, designed for groups of 40 to 80 guests. Package B is the most frequently booked option for birthdays, reunions, and corporate lunches at Limbaga 77. Inquire for the current season's menu inclusions.

The grand celebration package — the most comprehensive menu offering, featuring an expanded selection of signature and specialty dishes for groups of 80 to 250 guests. Includes full event coordination support, custom cake options from the in-house bakery, and exclusive use of the ground floor, second floor, and garden areas. Inquire directly for availability and planning details.