Expect Filipino staples at this joint, every dish cooked with fidelity for a clientele of expats. The inasal na manok is grilled to a mahogany char, its flesh sweetened by a marinade of garlic, lemongrass, calamansi, coconut vinegar and ginger, and its skin basted with annatto oil (a peppery, sweet infusion of annatto, a Filipino spice), bay leaves and garlic. The ensaladang talong is particularly outstanding: wondrously smoky strips of grilled eggplant, drenched with a mix of sharp coconut vinegar and raw, crushed garlic. Easily the next best thing to schlepping to Manila.