Pukot Kitchen - Adelfa Street

Chorizo sa Habol

Six pieces of smoky chorizo, hand-rolled in lumpia wrapper and fried crisp, wrapped snug, the way the name suggests. A dish from the kitchen before ours, kept on with respect and a quiet twist of our own.

Pako ni Erwin

Chicken wings marinated a full 12 hours, then cooked the way we spent the longest getting right. Named for a friend we lost, a small thank-you, and a way to keep him at the table.

Camarones

Plump shrimp sautéed in garlic and butter until fragrant and golden. Simple, rich, and made for sharing.

Nokus sa Pukot

Squid in a whisper-light potato-starch coat, fried clean and crisp, finished with nothing more than lemon and salt. Delicate, bright, and built to let the squid speak for itself.

Calamares

Tender squid in our house batter, fried gold and crisp, served with a tangy paksiw mayo for dipping. Crunchy outside, soft within, with that bright vinegar kick at the end.

French Fries

200g french fries with salt, ketchup on the side.

Grilled Chicken Truffle Rhapsody

250g tender grilled chicken breast seasoned with a blend of herbs and spices served with truffle sauce and plain white rice

Salisbury Steak

Best seller. 200g, 80-20 Ground beef patties seasoned, cooked in a rich brown gravy with onions & mushrooms

Pan Seared Salmon

200g Salmon fillets seasoned and pan-seared to a crispy exterior, served with a creamy caper sauce, mashed potatoes and a side of seasonal vegetables

Pork BBQ Ribs

Best seller. 400g Slow-cooked pork ribs smothered in a rich, tangy barbecue sauce & served with plain rice

Herbed Pork Chops

Best seller. 400g Juicy pork chops grilled to perfection, served with a side of plain rice & herb compound butter

Mussels in Tuba Cream

Mussels simmered in tuba and cream, sweet with onion, rounded by parmesan, local palm wine where the white wine used to be. Pukot bread on the side, for dunking.

Lechon Kawali

Twice-cooked pork belly fried to a loud, shattering crackle, stacked high and served with our house soy sauce. Crisp skin, tender meat, the dip that ties it together, made for sharing.

Humba Belly

Pork belly slow-cooked for 12 hours until it gives at the touch, then glazed and charred to order for a sweet, smoky-caramel edge. Cebu's classic comfort braise, finished with fire.

Amatriciana

Bacon, mushroom, and parmesan cheese in a savory red sauce with spice

Aglio Olio

with garlic, olive oil, red pepper flakes, and parsley

Marinara Bianco

olive oil, with chillean mussels, shrimp, scallops, & fish

Truffle Pasta

with crispy bacon, mushroom, sausage, with creamy truffle sauce

Chicken Alfredo

Chicken breast tossed in a cream sauce with parmesan cheese, and pesto

Pukot Creamy Carbonara

Banana Biscoff Pudding 12 oz Tub

Silky pudding layered with ripe banana, eggnog, cream mixture, pudding and Biscoff crumble.

Banana Biscoff Pudding 16 oz Tub

Silky pudding layered with ripe banana, eggnog, cream mixture, pudding and Biscoff crumble.

Banana Biscoff Pudding 26 oz Tub

Silky pudding layered with ripe banana, eggnog, cream mixture, pudding and Biscoff crumble.

Bagoong Rice Platter

Rice fried in savory bagoong until deeply fragrant, folded through with soft scrambled egg.

Garlic Rice Platter

Steamed rice tossed with plenty of toasted garlic and fried until fragrant, served as a generous platter for the table.

Mashed Potato

Creamy and buttery mashed potatoes made from premium quality potatoes whipped to silky smooth perfection A delightful side dish that pairs well with any main course

Steamed Rice (Cup)

Plain Rice

Steamed Rice (Platter)

Plain Rice