Filipino kitchen & charcoal grill Made for the whole barkada Kain tayo — let’s eat
Barkada House
Feasts made for sharing. Charcoal-grilled, slow-simmered, served family-style.
Everyone bringssomething.
01 — The house
Bar·ka·da (n.) Your crew. The friends who show up hungry, stay past closing, and fight over the last piece of crispy pata. We built a house for them — and we cook like family is coming over.
- UlingCharcoal-grilledReal lump charcoal, lit before we open.
- SabawSlow-simmeredBroths given the hours they deserve.
- Salo-saloFamily-styleBig plates, lazy susans, everybody reaches.
02 — The lazy susan
Spin the table.
Drag the table to turn it. Tap the dish in front to watch it come to life.
03 — Inihaw
Fire is our oldest ingredient.
Every inasal, every bangus, every skewer of barbecue meets real charcoal. No gas, no shortcuts — just uling, smoke and someone who knows exactly when to turn it.
- UlingLump charcoal, burned down to white-hot coals.
- UsokCalamansi, lemongrass and achuete, kissed by smoke.
- ApoyTurned by hand, charred to order.
04 — Scroll to toss
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Wok hei.
The breath of the wok: roaring flame, seconds of fire, nothing soggy.
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Toss it high.
Snow peas, baby corn, carrot flowers and quail eggs take flight.
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Back in the fire.
Glossed in oyster sauce and straight to your table, still crackling.
06 — Reserve
Save the big table.
Tell us how many are coming. We’ll set the lazy susan, light the grill and keep the rice coming.