Cristina's Kitchen and Cafe Menu in Rizal

Shoestring potato fries, coated in truffle oil and grated kesong puti.

Crispy deep-fried squid in light batter. Served with black garlic mayo and spiced vinegar.

Crispy paper-thin pork belly served with prawn crackers and home made pinakurat.

Chicken wings in chili garlic parmesan sauce. Served with our garlic ranch blue cheese dip.

Deep fried prawns coated in light batter. Served with sweet and spicy nam chim kai sauce.

Oven-baked nachos. Lucban longganisa, seasoned beef, calamansi salsa, mozarella, cheddar, cream cheese bechamel, pickled chilis, and fried garbanzos.

Lumpiang sariwa ng Antipolo with roasted kasuy-atsuete sauce.

Deep-fried dumplings filled with laing and cream cheese. Served with black garlic mayo and chili garlic.

Fried shrimp, sweet potato, pumpkin, and quail egg topped with Japanese mayo and bonito-nori flakes.

Tanigue cured in leche de tigre (tiger’s milk) using home made pinakurat.

Squid and shrimp sautéed in chili garlic and extra virgin olive oil, seasoned with sweet pimenton.

Crispy fried egg noodles poured with our seafood canton sauce. Enjoy it crispy and savory!

Our family’s lasagna recipe. Meaty, cheesy, and creamy!

Pinoy-style spaghetti with Nama Panko coated mozzarella meatballs.

Pancit luglug, adobong tinta sauce, and tinapa palabok sauce. Topped with calamares, shrimps, and chicharon.

Alfredo pasta with creamy aligue sauce and smoked salmon.

Truffle Alfredo cream pasta with shiitake mushrooms, bacon, and prosciutto.

Grilled eggplants, salsa, bagoong, burong mangga, salted egg, kesong puti, and olive oil.

Kangkong with adobo sa gata sauce, red chili, fried onion, and tuyo powder.

Deep-fried adobo tofu and enoki mushrooms with stir-fried vegetables.

Fresh mixed greens with adobo flakes, oranges, and balsamic vinegar. Served with our house made Kamias Tamarind Dressing.

Sizzling stir-fried vegetables in alamang sauce. Topped with lechon kawali and shrimps.

Carrots, cucumber, bellpeppers, and cabbage with mixed greens. Topped with sweet suha and Antipolo fried Kasuy. Served with our roasted sesame dressing.

Pork belly with sampaloc dry rub and house-bbq sauce. Skewered and grilled. Served with roasted bellpeppers

Boneless half chicken in Inang’s special inasal marinade. Grilled and served with peanut sauce and cabbage salad.

Grilled Norwegian salmon, glazed with soy-miso sauce. Served with cream cheese bechamel.

10oz USDA Ribeye steak, demi glace steak rice, and garlic confit. Served with mushroom pepper sauce.

Fried adobong tokwa, grilled pork ears, chicharon bulaklak, and crispy chicken skin with spiced vinegar.

Deep-fried milkfish marinated in sugar cane vinegar, mixed peppercorns, topped with crispy garlic and served with balaw-balaw.

Grilled pork jowls and lechon kawali, sauteed in liver sauce and white onions. topped with calamansi hollandaise.

Half chicken dipped in our special spiced batter, then deep fried to a juicy perfection. Served with fresh cut potato fries and gravy.

Slow roasted crispy pork belly. Served with our smoked bacon jam sauce.

Inang Tinay’s slow-roasted crispy pork belly. Served with our special heirloom bagoong-alamang recipe.

Beef short ribs and kenchi, spice-coated and then fried. Comes with our house made pinakurat.

Pork knuckles sous vide for 24 hours and then deep fried. Thin crispy skin and juicy savory meat.

Stewed beef kenchi, pimenton pochero sauce, fried saba, and garbanzos.

Squid cooked in a rich adobong tinta sauce. Served with tomatoes, kinchay and quail eggs.

Steak cut beef belly, stewed in our savory pares sauce. Roasted bone marrow, garlic confit, chicharon, and chili garlic. Served on a sizzling plate.

Beef ribs stewed in adobong kakang gata sauce. Served with soft-boiled eggs, plantains, and garlic confit.

My grandmother’s Sunday’s Special, grilled with aligue mozarella spread. Served with pineapple-kakang gata sauce.

Beef kenchi, tripe, and oxtail simmered in our special kare-kare sauce made with Antipolo kasuy and served with fresh vegetables.

Our family’s special kare-kare sauce made with Antipolo Kasuy and bagoong-alamang. Crispy pork belly cuts and vegetables.

Chicken cooked in coconut broth, lemongrass, tomato, and talbos ng sili.

Chilean mussels and halaan, cooked in tinola broth with sotanghon, papaya, and lemongrass.

Savory baby back ribs simmered in sampaloc broth and then blended with gabi. The family’s favorite comfort food.

Beef kenchi, sweet corn, and bone marrow. Served with a bowl of mami noodles.

Salmon belly in sinigang sa sampaloc soup with Japanese Miso and Yellow Miso.

Creamy laing, bechamel sauce, cream cheese, mozarella, parmigiano reggiano, and cherry tomatoes.

Smoked tapa flakes, tomato sauce, mushrooms, mixed vegetables, bell pepper mozzarella, and parmigiano reggiano.

Chorizo de Macao, tomato sauce, assorted mushrooms, mozarella, and parmigiano reggiano.

Kesong puti, mozzarella, cheddar, feta cheese, parmigiano reggiano, bechamel sauce, and arugula.

Lucban Longganisa, pineapples, tomato sauce, mushrooms, mozzarella, and parmigiano reggiano.

Salmon, bechamel sauce, cream cheese, crispy garlic, feta cheese, mozzarella, and parmigiano reggiano.

Wheat bread, tuna and crabstick with japanese mayo sriracha sauce, cheddar cheese, and a side of fresh cut thin potato fries.

Wheat bread, kesong puti, cheddar cheese, mozzarella, parmigiano reggiano, cream cheese, and a side of fresh cut thin potato fries.

The original favorite made better! Triple layer wheat bread, chicken spread, cheddar cheese, vegetables, egg, pickles, mixed greens, and a side of fresh potato fries.

Wheat bread, adobong pork belly slices, egg, cabbage, liver paté, and a side of fresh potato fries,

Suman Antipolo a famous local delicacy, fried with brown sugar, muscovado, and margarine. Served with mango whipped cream, candied kasuy, and cocojam.

Turon de flan, served with queso, vanilla, chocolate ice cream. and candied kasuy .

2 pcs Fried puff pastry stuffed with maja blanca and macapuno. Served with vanilla ice cream, latik, and binusang niyog.

Shaved creamy milk ice with 4 kinds of minatamis, ube ice cream and leche flan.

Cristina’s special beef tapa. Served with crispy garlic and shiitake mushrooms.

Pork belly, grilled and basted with our housemade bbq sauce. Served with a side of cabbage salad.

Sukiyaki beef, simmered in our bistek sauce, white onions, and served with onsen tamago.

Miso teriyaki marinated bangus. Grilled and then glazed for a sweet and smokey finish.

Our family’s inasal recipe boneless chicken. Grilled and served with garlic rice.

Our best-selling crispy pork binagoongan in a bowl! Fried eggplants, bagoong-alamang sauce, cherry tomatoes, garlic rice.