FIRST COURSE: The cotton candy which deflates as soon as it's doused with lambanog.
SECOND COURSE: The tendon chicharon with sinigang na ube dip.
THIRD COURSE: 'Hiplog', or shrimp and itlog na maalat. This is the start of a three-dish fastbreak build up.
FOURTH COURSE: From left: bone marrow, which you douse with oxtail marmalade, and top with Pepita's special salt.
FIFTH COURSE: The salad surprise is a surprise hit! That's arugula with homemade yogurt cheese, cashew butter and (the orange thing), watermelon pop rock salt.
SIXTH COURSE: "Sipit Sarap" is crab with taba ng talangka sauce that's served with rice.
SEVENTH COURSE: "Lucky You" is made of sotanghon noodles, basil, and garlic in a bed of olive oil.
EIGHT COURSE: "The Lambada" is lamb with a nice spiciness to it.
NINTH COURSE: "The Cheers" Palate Cleanser is a toss up between tamarind (above) or ginger sherbet.
TENTH COURSE: One of two new lechon flavors: "Thang Lon noodle-stuffed lechon" that comes with butter and crab sauce.
ELEVENTH COURSE: The second lechon: stuffed with ham and comes with sweet glaze sauce.
TWELFTH COURSE: "Cholesterol Sweeper" dessert made of oatmeal and mixed with Ghirardelli white chocolate.
THIRTEENTH COURSE: Finally, the guinataan brulée with layers of carabao milk flan.
