Dhaji's Grill - Macapagal Street

GRILLED PECHO WITH RICE

classic Filipino-style grilled chicken breast, known for its smoky aroma and juicy, flavorful meat. It’s typically marinated in a savory blend of soy sauce, calamansi juice, garlic, black pepper, and a touch of sweetness before being grilled over hot charcoal. The result is tender meat with a slightly charred, smoky exterior and rich, mouthwatering flavor inside.

GRILLED PAA WITH RICE

classic Filipino-style grilled quarter Leg,known for its smoky aroma and juicy, flavorful meat. It’s typically marinated in a savory blend of soy sauce, calamansi juice, garlic, black pepper, and a touch of sweetness before being grilled over hot charcoal. The result is tender meat with a slightly charred, smoky exterior and rich, mouthwatering flavor inside.

GRILLED PUSIT WITH RICE

classic Filipino street and seaside favorite—fresh whole squid marinated with tomatoes,onions,cucumber inside and cooked over open charcoal flames.

GRILLED LIEMPO WITH RICE

Filipino-style grilled pork belly dish known for its smoky aroma, juicy meat, and perfectly charred edges. Thick slices of pork belly are marinated in a flavorful mix of soy sauce, calamansi (or lemon), garlic, pepper, and sometimes a touch of sugar for balance. After soaking up the marinade, the meat is grilled over hot charcoal until caramelized on the outside and tender on the inside.

GRILLED BONELESS BANGUS WITH RICE

classic Filipino favorite made from fresh milkfish that has been carefully deboned for easy and enjoyable eating. The fish is typically marinated in a savory blend of calamansi juice, garlic, soy sauce, and black pepper to enhance its natural flavor.

GRILLED TIPLAPYA WITH RICE

Grilled tilapia is a flavorful and satisfying dish made from fresh whole tilapia, cleaned and lightly seasoned with salt and pepper. Before grilling, the fish is stuffed with a refreshing mix of sliced onions, ripe tomatoes, and crisp cucumber, allowing the natural juices of the vegetables to blend into the tender meat while cooking.

ENSELADANG TALBOS

simple yet refreshing Filipino vegetable salad made from fresh talbos (young leaves of sweet potato or similar leafy greens), lightly blanched to keep their vibrant green color and natural tenderness. After blanching, the leaves are drained and gently squeezed to remove excess water. It is then mixed with sliced tomatoes and onions, and paired with bagoong isda (fermented fish sauce), which adds a bold, salty, and umami-rich flavor. The slight saltiness of the bagoong perfectly balances the fresh, mildly earthy taste of the talbos. Light, healthy, and full of authentic Filipino flavor, enseladang talbos with bagoong isda is best served as a side dish to grilled or fried meals, adding a refreshing contrast to rich and savory dishes.

ENSELADANG TALONG

classic Filipino side dish made from grilled or steamed eggplant that is peeled and gently mashed to create a soft, smoky base. The eggplant’s natural sweetness and creamy texture make it the perfect foundation for bold flavors. It is topped with freshly sliced tomatoes and onions, then mixed with bagoong isda (fermented fish sauce) that adds a salty, savory, and slightly pungent kick. The rich umami flavor of the bagoong balances beautifully with the smoky eggplant and the fresh, juicy vegetables. Light yet flavorful, enseladang talong with bagoong isda is best served alongside grilled meats or seafood, bringing a delicious contrast of smoky, salty, and refreshing flavors in every bite.

CHICKEN OIL

Chicken oil is a rich, golden-orange flavored oil made by slowly rendering chicken fat together with garlic, onions, and special spices. Popularly served with Filipino dishes like arroz caldo and chicken inasal, it adds deep aroma and savory flavor to any meal.

Sinigang Soup

classic Filipino sour soup known for its comforting warmth and signature tangy flavor. Traditionally simmered with tamarind to create its distinct asim (sourness), the broth is light yet deeply flavorful.

Rice

Steamed white rice

Coke Mismo

Royal Mismo