Birra

Gli invitati possono portare alcohol

Euro

Danish krone

Swiss franc

Norwegian krone

Swedish krona

Brazilian real

Mexican peso

New Zealand dollar

Ringgit Malasio

Peso Argentin

Chinese Yuan

Dollar

Czech koruna

Indian rupee

Romanian leu

British Pound

Canadian dollar

Australian dollar

Hong Kong dollar

Singapore dollar

Japenese Yen

Israeli shekel

Love for my Filipino culture, heritage and its preservation through food. Passion to share it with new people. Salo, derived from “Salu-salo” which means a dinner party, is designed as a gathering of the curious ones, adventuring for deeper understanding of native feasts.
It was borne from the realization that, despite the rising popularity of Filipino cuisine, it is not fully represented outside of the country. I aim to raise community and cultural awareness through food.  I will creates a dinner experience that is carefully orchestrated to showcase the dialogue between dishes: how the flavors and textures interact; the sequence and flow; as well as the interaction between the diners, as they’re exploring the Philippines through their palates.
NO PLATES - NO UTENSILS - JUST YOUR HANDS

Standard Menu
Atcharang Taglagas
Appetizer

Seasonal Vegetables flash pickled in spicy coconut vinegar.

coconut pandan garlic rice
Small Plate No filipino dinner is complete without rice.
Sinigang Poke
Salmon, tamarind, sesame, black tobiko on a nest of crispy vermicelli
Ginataang Isda
Local trout* roasted in banana leaves in lemongrass, ginger and garlic, served with roasted squash and smothered in spicy coconut sauce. * contains shrimp.
bibingka
-Grilled pork chop and shrimp
-assorted vegetables (depends on what in season)
Dessert

sweet rice cake with ube and macapuno.



Salo Salo Together

Asian

Asiatica

Spanish

Simplified Chinese

Traditional Chinese

English

French

Hebrew

Italian

My name is Ces. I am a Personal Assistant by profession but food is my passion, my reason for being. To me, food is the ultimate sensual experience. I get inspired when food is the purest form of itself My obsession with cooking started in 2008 and through my travels around Asia and Europe, my cooking has grown with me. 
