The Adobros

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The Adobros

Filipino Home Meal Kits, Supper Clubs, Pop-Ups & Private Events since 2013 Kamusta ka? How are you? Kumain ka na? Have you eaten? Our mission? Kain na tayo!

We are The Adobros and we are a Filipino supper club. To feed the hungry masses of London with our brand of home-cooked and hearty Filipino food, one meal at a time. Based out of our flat in Southeast London, we have created a dining experience that we feel captures the best of the Filipino food culture we grew up with: the warm welcome, the social sharing, the festive feasting and, of course, the

distinctively delicious flavours of our take on Filipino classics. So what are you waiting for? Let's eat now! Find out more about The Adobros on our website!

09/07/2026

Leche Flan and Polvoron. Filipino 'crème caramel' and Filipino 'shortbread'. Pandan-flavoured custard with a bitter caramel and brown butter-bound toasted flour studded with puffed rice.
However I might want to describe it, this is a nice little dessert for the current weather, especially when chilled. Leche Flan that's luxurious and creamy on the tongue; the Polvoron that has a wonderful biscuity-ness to it.

08/07/2026

Under the scorching sun last Sunday, we scorched some fish on the grill. Sea Bass Pinaputok - fish filled to the gills and 'bursting' with an aromatic, punchy and savoury stuffing.
I base my stuffing on the classic ginisa base of Filipino cookery - tomatoes, onions, ginger and garlic - and rev it up with patis/fish sauce, achuete oil, paprika and calamansi juice.
Wrapped in banana leaves before going on the grill, the fish take on a hint of sweet leafy banana fragrance, and of course the leaves help to retain moisture inside the fish without it getting too charred.
Last Sunday's wedding guests picked the bones CLEAN. It's what I like to see.

30/06/2026

A lovely little summer-y dish that I've been rolling out this year at various pop-ups and private dinners: Sinigang Gazpacho. Wait. What?
So we all know gazpacho, right? The classic Spanish tomato soup served cold: refreshing, revitalising. And as for sinigang, the iconic Filipino sour soup made with a rich and hearty protein, served piping hot and usually with rice: hearty, comforting. But how can the two combine!?
Many Filipinos (myself included) add tomatoes to sinigang, for a bit of tartness, sweetness and a little bit of an umami hit. At some point, I started blending my sinigang to give it a bit more of a smoother texture. One day, I looked at it, and thought to myself: with more tomato, could this be like a gazpacho?
And it wasn't just the looks that made me think of the two hitting it off together. Gazpacho often has a bit of sherry vinegar thrown in for that little mouth puckering bite. Well, sinigang has that sour hit too - often from tamarind, and sometimes from other sour fruits. There's the garlic too, and sometimes some other aromatics as well...
So yeah, I've basically been making gazpacho with the aromatic flavours, patis/fish sauce umaminess and tamarind sourness of sinigang. Sacrilegious it may be to two cultures, but hey I'm liking it.
Dress it up with a bit of malunggay oil, spring onions and, as in this photo from my pop-up , some cockles too. It's been a little bit of a sleeper hit. And absolutely perfect for the hot weather we've been having of late!

29/06/2026

Green papaya, crunchy veg and gingery aromatics, in a sweetened cane vinegar pickle: my take on the all-purpose Filipino pickle, Atchara.
Have this with grilled meats, fried fish, tossed into salads, with charcuterie, even on cheese on toast. The Great Taste Award judges said that the "spices and ginger make the mixture sing", and if that ain't a call to joyful consumption, then I don't know what is.
I've got some on the online store, so if you want some, get your order in!

21/06/2026

The two moods of Dadhood 😝 the two t-shirts my daughter (and my dog!) got me for Father's Day.
Before I met you, I knew that I would love you a lot - but never did I think it would be this much and this all-encompassing. It's so wondrous to me to see how much you've grown, and to see the cheeky and charming little girl you've become.
I feel so lucky to be your dad.

12/06/2026

It's just been Independence Day in the Philippines, commemorating the moment on 12th June 1898 when the revolutionary government of the Philippines declared the freedom of the country from Spain. A declaration of a hope for a better life, free from tyranny, corruption, cruelty and despair.
It's all the more poignant considering that the Americans very quickly replaced the Spanish, crushing the nascent Asian republic. It would take until 1946 for the Philippines to be its own country. But we still remember that original impulse for freedom, that desire for a better future, that motivated our ancestors.
I often think on that, when I think about my family and what the future holds. What sort of world will my daughter look forward to? What can we do to honour the spirit of our ancestors, to make things better, when there is so much negativity in the world? I despair sometimes about what's happening around us.
But then again, in the face of such darkness, we can still enjoy the small moments in life, right? The family and friends, the communities we build together. The times we spend together. There is hope there, a hope that we will pull through.
Much love from Pamilya Adobros, to you and yours, on this Philippine Independence Day.

27/05/2026

Last week, I headed on west to my favourite Hanwell establishment, and introduced the fine folks there to some of my favourite flavours of Cebu.
Larang - a favourite snack/breakfast soup of fishermen at the island's markets; Lumpia - with the Five Spice flavours reminiscent of the popular street food ngohiong; Humba - the sweet, aromatic and savoury pork belly braise that emerged from Filipino-Chinese kitchens in the region; Torta de Cebu - the fluffy and chewy lardy cake that is famed particularly in the south of the island.
I love being able to widen people's view of what is Filipino food beyond the standard staples and fiesta classics that we often see in restaurants and at festivals. And I love it that people also, er, love it too!
Thank you to the Hanwell Massive for having me back, it was a pleasure!

18/05/2026

You find me at a very Visayan time of my life... gearing up for my pop-up this Wednesday, which brings the flavours of Cebu to west London.
As part of this, I've been reflecting on one of the more unique ingredients I've had the privilege to work with: Visayan laurel, commonly called dahon ng laurel, paminta, mana, kalingag or kaningag, - or more specifically, the dried leaf of one of the 25 (!) Cinnamomum species that grow in the Philippines. As observed by and , the dried leaves are often used in a similar way to bay leaves; they are all part of the Lauraceae family, after all!
Since the bay leaf as we often know it derives from the Mediterranean version, I do wonder whether its introduction displaced local ingredients like local Cinnamomum leaves, which are often harvested wild from now-endangered trees.
Now that I have some (from ), I've tried using it instead of bay leaves in some of the Visayan dishes in my repertoire: in Humba, the sweet, savoury and fragrant pork belly stew that originated in Filipino-Chinese kitchens in the Visayas (photo 2); as well as in Adobong Pina-uga, a Cebuano version of confit adobo that has a likely pre-colonial heritage (photo 3). And I must say, it adds a wonderful, slightly sweet and cinnamon-y spiced and floral element to the dishes, much more pronounced than anything you'd get from bay leaves.
It's fascinating being able to explore local ingredients and reflect on the history and culture that surrounds their usage; it makes me feel like I can ground my dishes more solidly in an indigenous Filipino context.
If you fancy trying my Humba, I'll be dishing it up this Wednesday at the Dodo; link in bio.

16/04/2026

Preparations for the first wedding catering of the year are underway. Buko pie, or shortcrust pastry filled with a young coconut custard. One of the desserts to be dropped off at a wedding party this Sunday.
Wedding season for The Adobros has officially begun!

15/04/2026

CALAMANSI POSSET. Another classic flavour of the Philippines in a radically different format. Heated sweetened cream set with calamansi juice, it's luscious, smooth, tangy and overall just a great way to end the evening.
This one has been on the menu for quite a few years now: I've always loved possets (a traditional English dessert), and it was a very easy shift in mindset to swap out the usual lemon juice for calamansi, to blend in that sharp and zingy Filipino citrus that's a cornerstone of many of our marinades, sauces and dishes. English and Filipino... just like me!
And since posset is usually paired with shortbread, well of course that could be replaced by BROWN BUTTER POLVORON, my take on the toasted flour biscuit/shortbread that is a much-loved treat throughout the Philippines and the diaspora. I like to describe my polvoron as a satisfyingly biscuits biscuit, and it works so well with posset.
For the final touch, I riff off another flavour combo - calamansi and ginger, which we can often find in the restorative salabat drink - and throw in a sprinkle of candied ginger. Many recipes I found online get you to parboil and rinse the ginger, to soften its spiciness... but seeing as Filipinos often embrace that biting heat, I don't do that. And the resulting fieriness that's retained is my secret weapon here.
Pictured as served last week. Expect to see more of this on my menus this summer 🌞🌞🌞

14/04/2026

PALABOK DEVILLED EGGS. That old school classic (egg yolk mix piped into a boiled egg half) crossed with the flavours of pancit palabok (one of the finest examples of the many seafood sauce noodles in the Philippines, and one of my mum's favourite dishes). Prawny, fishy, garlicky, eggy, and topped off with garlic prawns and chicharron-chive crumb - it's such a flavour-packed oomph of a bite.
Devilled eggs came back into my life at a lovely seaside lunch (very sadly RIP) last year, and it got me thinking about how I could put this underrated yet pretty little thing on a menu in some way. Then, on my IG feed the other month, I saw making palabok devilled eggs... and I was intrigued. Now all I needed was a reason to try it out.
Last week's kitchen takeover was just that reason. And so, I took my own palabok sauce recipe (punches of prawn stock, garlic, patis, achuete, bagoong) and blended it with a hard-boiled egg yolk, then finished it off with garlic-fried prawns and chicharron blitzed into a crumb with chives. Now, here was something I was happy to serve up: an ode to the flavours of palabok, but in a radically different format.
Happy folks!

11/04/2026

First dish off the pass at last Thursday's dinner : a trio of Lumpiang Gulay, vegetable spring rolls flavoured with Five Spice, as they sometimes do in Cebu City. As they say, ain't a Filipino party if there ain't no lumpia!
Was great fun and honour to be given the opportunity to cook up a selection of Filipino dishes - some that are Adobros classics, and some that are new - for the late night crowd as well as those who came specifically for the food. I really do appreciate everyone who turns up and supports, I couldn't do this without you. And it fills my heart with joy when people enjoy the flavours of the Philippines I grew up with.
Thank you to the Alba crew as well for ensuring that the night ran smoothly. Maraming, daghang salamat!

Address

New Cross
London
SE14

Website

http://theadobros.com/

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