As for the mains, we got the Inasal na Panga ($36). It might not seem like much but the charcoal-grilled maguro jaw was well-marinated and meaty - succulent and tender flakey flesh with a smokey crisp crackling skin. Love the slightly fatty bits and you can’t miss the sauce on the side (chef’s kiss). Prepared with annatto, calamansi, ginger and lemongrass oil, the dish also includes a refreshing house-made watermelon atsara to counter the richness.