AAPI Heritage Month: A Celebration of Culture & Flavor

This May, Sunda honors Asian American and Pacific Islander Heritage Month through a curated menu that celebrates the stories, traditions, and ingredients that define Southeast Asian cuisine.

Each dish on this menu is rooted in history—shaped by generations, regional influences, and cultural rituals—while thoughtfully reinterpreted through Sunda’s modern lens. From coastal preparations built on citrus and freshness to slow-braised dishes meant for gathering, this is a celebration of how food connects people to place.

Kinilaw

A Coastal Expression of Freshness & Balance

A staple of coastal communities, kinilaw is one of the oldest known methods of preparing raw seafood—predating colonial influence and rooted in indigenous technique.

Traditionally, fresh fish is “cooked” in acid, most often native vinegars or citrus like calamansi. At Sunda, pressed tuna is paired with pickled vegetables, herbs, and a calamansi coconut dressing—balancing brightness, richness, and aromatics.

The result is a dish that reflects the Philippines’ deep connection to the ocean—clean, vibrant, and driven by contrast.

Lobster Lumpia

A Celebration Dish, Reimagined

Lumpia has long been a centerpiece of Filipino gatherings—served at celebrations, holidays, and family meals as a symbol of abundance and hospitality.

Traditionally filled with pork or vegetables, Sunda elevates this classic with lobster, complemented by pickled vegetables and bibb lettuce for freshness, and finished with a sweet chili butter that adds depth and indulgence.

It’s a familiar form, elevated—honoring the spirit of the dish while refining its expression.

Ohhkoy Fritter

Street Food with Regional Roots

Okoy (or ukoy) is a beloved street food, typically made with shrimp and vegetables bound in a light batter and fried until crisp.

Sunda’s interpretation highlights purple sweet potato and seasonal vegetables, bringing both color and natural sweetness to the forefront. Served with sasawsawan—a traditional dipping sauce that adds acidity and spice.

Crisp, savory, and layered, it’s a reflection of everyday cuisine elevated through technique.

Short Rib Kare Kare

A Dish Built on Tradition & Ritual

Kare Kare is one of the Philippines’ most iconic dishes—traditionally served during gatherings and known for its rich peanut-based sauce and slow-cooked meats.

At Sunda, braised short ribs are paired with achiote peanut sauce, bringing both depth and color, alongside bagoong chili crisp—a fermented shrimp condiment that adds salinity and umami.

Kare Kare is not just a dish—it’s a shared experience, deeply tied to Filipino dining culture.

Golden Sun

Citrus, Spice, and Celebration

Citrus and ginger are foundational across Southeast Asian beverage traditions—used to refresh, balance, and awaken the palate.

The Golden Sun layers calamansi, lemon, and ginger with Grey Goose La Poire and a prosecco finish, creating a cocktail that is bright, effervescent, and aromatic.

Sunrise

Non-Acoholic Specialty Cocktail

Yuzu and passionfruit bring together two distinct citrus traditions—Japanese and tropical Southeast Asian—creating a profile that is both floral and tart.

Paired with sparkling blood orange, Sunrise is designed to mirror the balance found throughout the menu.

At Sunda, food is more than flavor—it’s a reflection of culture, history, and identity.

This AAPI Heritage Month, we invite you to experience a menu that celebrates where these dishes come from, and how they continue to evolve.