Chef Curated Filipino Food
The Filipino Heart is the second proprietary pillar of Arkipelago—the soul that complements the precision of Tiki 2.0. While your house rum blends represent the "brain" of the operation, Filipino cuisine provides the authentic, personal story that no other tiki bar can claim.
The Archipelago Connection: The name Arkipelago itself honors two island chains—the archipelagos of Polynesia that gave birth to Tiki, and the 7,000 islands of the Philippines that provide the culinary soul.
Why Filipino + Tiki Works
The "sweet, sour, and salty" profile of Filipino cuisine is the perfect partner for the complex, acidic, and funky notes of Tiki cocktails. This isn't fusion or a gimmick—it's a natural flavor harmony
Pulutan (The Menu)
"Pulutan" is the Filipino term for food eaten with alcoholic drinks—think tapas or bar snacks, but Filipino. The menu is designed for a bar setting: simple, fast, shareable, and "one-handed"
— Lumpia Shanghai —
Hand-rolled, impossibly crispy, cigar-thin spring rolls filled with savory pork and vegetable blend. Served with house-made sukang maanghang
— Lechon Pork Belly Skewers —
The essence of Filipino celebration. Tender pork belly, skewered and grilled until the fat is rendered and edges are charred, then lacquered in a sticky sweet-and-savory soy-calamansi-garlic glaze.
— Sisig Tacos —
The ultimate bar food, reimagined. Sizzled, citrus-cured, savory pork, finely chopped and seared on a fiery-hot plancha. Served on warm corn tortillas with chopped white onion, chili, and a calamansi wedge.
— Kinilaw na Tuna —
Our "Filipino Ceviche." Sashimi-grade Ahi tuna cured just to order in a vibrant bath of coconut vinegar, fresh calamansi juice, red onion, ginger, and chili. Bright, fresh, and the perfect partner to a "Feral" rum.
— "Deconstructed" Halo-Halo —
A modern ode to the classic dessert. Rich Ube ice cream, house-made leche flan , and a cascade of celebratory sago , sweet jackfruit, and pinipig for a nutty, crispy finish.
— Pinoy Charcuterie —
A showcase of Filipino curing traditions. House-made Manila Drake (our tocino-inspired cured duck roulade), lucban-style house longanisa, savory-sweet beef tapa, fiery labuyo jam, and crispy rice crackers.
This is charcuterie with a Filipino soul.