The feast begins with Askalflakes with sardine escabache ‘de lata’ and kesilyo, offering a zesty opening to excite the palate. Following this, the bluefin tuna and lap cheong sinuglaw arrives—a unique blend of tuna and Chinese sausage with fire-roasted eggplant, black sesame, and crispy taro for texture and depth.

An Askal favorite, the oxtail kare-kare doughnut combines rich peanut curry with a hint of sweet-salty bagoong butterscotch, delivering a playful nod to traditional Filipino stew. The chargrilled king prawns are delicately balanced with crab fat alavar, a touch of tart kamias, and onion muscovado piaya, creating a sumptuous surf element. Hearty and decadent, the angus oyster blade is served alongside a savoury pares claypot rice with bone marrow, embodying the essence of Filipino comfort food. A refreshing garden leaf ensalada with coconut green goddess and black olive bubuk provides a vibrant, palate-cleansing interlude.

Finally, the meal concludes on a sweet note with leche flan infused with blackened vanilla and drizzled in Tanduay rum caramel, adding a luscious, local touch to this beloved dessert. This Piyesta set menu at Askal offers a journey through reimagined Filipino flavors, crafted for a true celebration of taste and tradition.

Minimum 2 people for the set menu. Dietaries and allergies can be catered to