Creative interpretations of adobo

Haliya, City of Dreams Manila’s restaurant specializing in reimagined Filipino cuisine, located just off the lobby of Forbes Five Star-rated Nuwa Manila, pays homage to the quintessential adobo for the whole month of July.

Inspired by the vibrant culinary heritage, history and creative iterations of what is considered the country’s national dish, Haliya marries modern influences with tradition at its monthlong “Adobo Festival,” where five adobo creations reimagine the classic Filipino favorite.

Haliya’s Adobo Festival special menu consists of Adobo Ensalada, a mélange of marinated chicken thigh, pickled red cabbage, cucumber, kiat kiat (small mandarin orange) segments, baby Romaine lettuce, lime zest, cherry tomatoes, adobo vinaigrette, crispy marble potatoes with Parmesan, red radish and microgreens; Adlai Adobo Balls, which combine sinangag na adlai with adobo chicken, adobo mayo, sweet soy vinegar sarsa (sauce), crispy pork floss, chili threads and microgreens; Crispy Adobong Tahong, a medley of soy vinegar-marinated mussels, crispy taro, spring onions, adobo sarsa, pinakurat (coconut sap vinegar) and adobo mayo; Antigo Adobo, braised pork belly, fried soft egg, sauteed sayote (chayote) tops and crispy maruya (banana fritters); and Adobong Tadyang sa Gata, a rich combination of slow-braised adobo beef short ribs in coconut milk with garlic chips, chili and bamboo shoots served in a crispy lumpia (spring roll) cup.

Haliya’s new selection of tipples adds delight to the dining experience and complements the adobo dishes: Tropiko, a concoction of gin, pandan syrup, lychee purée, green mango juice and egg white; Luna, a mixture of rum, lemon juice, agave syrup, blueberry and ginger beer; Takipsilim, a bold blend of bourbon whiskey, lime juice, pineapple juice and concentrated bitters; and La Berde, a smooth glass of vodka, lemongrass juice, lemon juice, pineapple juice, agave syrup and basil.