Tiki on 18th

Magandang gabi po, and welcome to Tiki on 18th! Tonight, we gather not just for a feast, but for a celebration—of culture, of community, and of freedom. On this Philippine Independence Day, we honor our roots, our resilience, and the richness of Filipino cuisine through a traditional Kamayan dinner. No forks, no knives—just hands, heart, and heritage. Our journey with bold, playful dishes that wake up the senses and invite conversation: Shrimp Bazooka – Spicy shrimp and vegetable spring rolls with a crunch and a kick Tokneneng – Deep-fried orange-battered hardboiled egg, served with chicken liver aioli, a street food classic elevated Kropek – Crispy shrimp puffs to scoop, snack, and share Ensaladang Pipino at Kamatis – Sweet vinegar-marinated cucumber and tomatoes, light and refreshing Sinigang na Salmon – Salmon in a tamarind broth, sour, savory, and deeply comforting Inihaw na Hipon – Grilled head-on shrimp brushed with spiced annatto butter, smoky and buttery Inihaw na Bistek – Grilled beef sirloin, marinated in kalamansi and soy, topped with sweet onions Chicken a la Aristocrat – A nod to Manila’s heritage; grilled BBQ chicken leg quarters, sweet, smoky, nostalgic Adobong Tuyo – Garlic-vinegar pork belly confit—crispy, tangy, unapologetically Filipino Ginisang Green Beans – Green beans sautéed with grape tomatoes and fish sauce—a humble, homey side Veggie Canton – Stir-fried wheat noodles with vegetables and shiitake mushrooms in soy broth Steamed Rice – No Filipino feast is complete without it—every grain a carrier of flavor Pakwan – Juicy watermelon Melon – Sweet cantaloupe Ube Kalamay – Sticky rice cake with purple yam and coconut, chewy, rich, and celebratory Maraming salamat po for considering joining us. Whether you’re planning to reconnect with your roots or discover new flavors, we hope this Kamayan dinner brings you joy, connection, and pride. Mabuhay ang Pilipinas! Mabuhay kayong lahat!”