Breakfast All Day

We serve breakfast comfort food to walk-in guests. Our café is open from 8 AM to 9 PM (last order at 8 PM).

My mother was from Lucban, Quezon, and she was fiercely proud of their home-made longaniza – roughly chopped pork (with visible fat cubes, she insisted) spiked with garlic and oregano, then stuffed into sausage skin. As I got older and more weight-conscious, I picked at the stuffing, pushing out the fat. Imagine how delighted I was to find, right here in San Pablo, a leaner longaniza, packed with the same Lucban flavors but with less fat. You must try it. Still brings back memories. – An • Served with fried egg and fried rice. P190


It was at my grandmother’s table that I first enjoyed crispy adobo flakes. She served it to trick us away from our usual bacon fare, so she shredded the stewed pork and fried them to crunchy bits. I fell for the trick. Then and even now, I like to mix the tidbits into garlic rice. — Boots • Served with fried egg and fried rice. P190


This is a match up of our favorite breakfast fare: tender beef tapa from Batangas back-to-back with sun-dried salted biya from Laguna de Bay. Our grandmother always planned her menu based on a contrast of textures and flavors: sweet and salty, tender and crispy. This one ranks among the best combinations. Dip both in vinegar or pile them up with salted egg as we always do. — Boots • Served with salted eggs and fried rice. P250


The Kapampangans have some influence on San Pablo cuisine because in the 1920s and 1930s, when San Pablo was the top producer of desiccated coconuts worldwide, migrant workers from Pampanga settled her by the hundreds. They lived in an area called Bagumbayan and brought with them not only their industriousness but also their great cooking. Although sisig, a spicy dish made from parts of the pig’s head and liver, emerged in Pampanga long after that period, our San Pablo tastebuds took to it quickly, perhaps, because of our shared past. — An • Served with fried rice. P190


Hawot is our colloquial term for tuyo or sun-dried salted fish. Our grandmother liked to serve this with the classic chicken pork adobo because its sour-sweet flavor works well with the saltiness of the fish. I liked to pour the adobo sauce over my sinangag and then mix in the tuyo. Sometimes, we allow the tuyo to soak in a dish of vinegar first, giving it a sour-salty character, before mixing all the flavors up. Sarap! — Boots • Served with fried rice. P190


Prepared fresh every morning by the same family for over three generations now, our San Pablo longaniza by Aling Belinda is hamonado. It is sweet and fried until the sugar on the sausage skin caramelizes. We serve this with dried biya (a freshwater fish from our lakes) and a side dish of atsara. If you combine all three into a single spoonful, as I like to do, you will have the perfect harmony of sweet, salty, and sour. Really good. — Boots • Served with fried rice and sunny side up. P250


This was our picnic food. Steam rice with adobo sauce wrapped in banana leaves. To remind us of those trips our grandmother used to take us on, we serve our binalot here with an extra serving of chicken pork adobo. — Boots • P190


For many of the dishes served in San Pablo, the highlight is really the sawsawan. The main dish is just a staging ground for the sauce of our choice. For daing na bangus the real star is the inihaw na kamatis sawsawan that goes with it. The tomatoes are grilled, skinned, and mashed, then mixed with soy sauce and garlic. It goes so well with the bangus. You’ll want to bring the sauce home. — Boots • Served with fried rice and fried egg • P190