The ALAMAT Menu

Golden, crispy chicken skin tossed in a sticky honey chili glaze that hits sweet, spicy, and everything in between. Dangerously addictive.

Crispy golden fries loaded with housemade longganisa, rich cheese sauce, bright calamansi crema, and fresh salsa. Watch it disappear fast.

Tender, smoky grilled squid stuffed with fragrant onion, tomato, and ginger. Bold and satisfying — a must-try for the table.

Bite-sized crispy pork knuckle — the classic Filipino pulutan reinvented for easy sharing and big flavor.

Fresh wahoo fish cured in native vinegar with ginger, red onion, chili, and coconut milk. Clean, bright, and refreshing.

Deep-fried pork intestine rings — light, shatteringly crispy, and perfect with ice-cold beer and spiced vinegar.

Rich, silky, and unforgettable — our signature pasta tossed in a luxurious crab fat (taba ng talangka) sauce. Now a permanent fixture on the ALAMAT menu.

A Filipino classic done the Alamat way. Perfectly tender beef shank in a marrow-rich broth with bold, familiar flavors that warm the soul.

Slow-cooked pork ribs in a bright tamarind broth with kangkong, labanos, and sitaw. Sour, savory, and deeply Filipino.

Crispy adobo flakes served over steamed rice with a fried egg, pickled papaya, and a drizzle of house adobo sauce. Comfort in a bowl.

Tender braised pork belly in a rich, savory shrimp paste sauce. Bold and funky, served with steamed rice and green mangoes.

Slow-simmered oxtail and vegetables in a thick, golden peanut sauce. Served with housemade shrimp paste on the side.

Juicy chicken thigh skewers glazed in our house garlic parmesan sauce. Rich, savory, and made for second orders.

Thick-cut pork belly marinated overnight in our house blend, grilled over charcoal, and served with spiced vinegar and steamed rice.

Marinated in calamansi, lemongrass, and annatto, then grilled until the skin blisters. Served with garlic rice, liver sauce, and bagoong.

Whole squid marinated in soy, calamansi, and ginger, grilled until just charred. Simple, smoky, and impossibly satisfying.

Tequila, sparkling wine, elderflower, and a touch of lemon bitters. Bright, bubbly, and just the right kind of tropical. Light, smooth, and easy to keep going all night.

Strawberry-infused gin with grapefruit, lemon, and cherry liqueur. Zesty, lightly sweet, and full of character — delicate yet unforgettable.

A Makati spin on the classic — local ginger beer, calamansi, and your choice of spirit, served in a copper mug with a slice of fresh ginger.

Gin, sweet vermouth, and Campari steeped with Batangas barako coffee. Bold, bitter, and unapologetically Filipino.

Coconut water, pandan-infused rum, and sparkling water. A refreshing throwback to a beloved Filipino dessert — in cocktail form.

Elderflower liqueur, calamansi juice, whisky, and egg white. Floral, citrusy, and silky-smooth — named after our national flower.

Rotating taps featuring local and imported craft beers — ask your server for tonight's selections. Always cold, always fresh.

The classic Filipino ice-cold staple. Because no Filipino night out is complete without it.

The stronger, bolder choice from the Philippines' most beloved brewery. For those who mean business.

House-squeezed calamansi with honey and sparkling water. Bright, tangy, and perfectly refreshing.

The beloved Filipino street drink — brown sugar syrup, tapioca pearls, and jelly cubes. A nostalgic, alcohol-free crowd pleaser.

Fresh young coconut water and coconut meat, lightly sweetened. Nature's best refresher, served cold.