Filipino Food Month at Sunda

This April, we invite you to experience the depth and vibrancy of Filipino cuisine—woven throughout the Sunda menu and brought to life through dishes rooted in heritage and tradition.

Filipino food tells a story of influence and identity—layered with flavors shaped by Southeast Asia, Spain, and beyond, yet deeply personal to every family and table. At Sunda, these traditions are honored through thoughtful technique, quality ingredients, and a spirit of communal dining.

The menu reflects a balance of comfort and refinement. Crisp, golden Lumpia—filled with pork and shrimp and wrapped Shanghai-style—open the experience alongside fresh lettuce and dipping sauces. Chicken Inasal brings bright, smoky flavor through lemongrass, achiote, and grilled citrus, finished with a chili lime vinaigrette. The rich, slow-cooked depth of Pork Belly Sinigang unfolds in a tamarind broth layered with braised radish, seared tomatoes, and fresh herbs—balancing acidity, warmth, and richness in each bite.

Dishes like Crispy Pata—confit pork shank with garlic vinaigrette and frisée—and Pancit Canton, tossed with shrimp, lap cheong, and market vegetables, speak to celebration—meant to be shared, passed, and enjoyed together.

For a more immersive experience, the Kamayan Feast offers a traditional communal spread—an abundant assortment of dishes including adobo pork belly, garlic shrimp, chicken inasal, lumpia, and jasmine rice, served with an array of sauces and meant to be enjoyed collectively.

To finish, the Sunda Sundae delivers a playful, nostalgic take on Filipino desserts—shaved ice layered with flan, jackfruit, mung bean, coconut gel, berries, ice cream, and ube milk.

Whether these flavors feel familiar or entirely new, Filipino Food Month is an invitation—to gather, to explore, and to celebrate.

Join us this April and experience Filipino cuisine at Sunda.