Fried and flavored with soy sauce, vinegar and garlic.

Deep fried squid served with Patio's special sauce.

Crispy shrimp served with sweet chili sauce.

Fried seasoned pork ruffles served with soy vinegar sauce.

Shrimp and bell pepper sauteed in olive oil, garlic, paprika served on a sizzling plate.

Pork, shrimp and vegetable spring rolls wrapped and deep fried.

Cabbage, green beans, carrots, sprouts and tofu sauteed, wrapped and fried.

A combination of chicharon bulaklak, camaron rebosado, lumpianitas and calamares fritos.

Duck egg, simmered in gravy.

Beef shank and bone marrow boiled to tenderness with mixed vegetables.

Thin rice noodles with chicken and vegetables.

Tamarind broth with vegetables and beef.

Ginger and onion based soup with chayote and chili pepper leaves.

Tamarind broth with vegetables and your choice of pork or bangus belly.

Beef shank boiled with veggies in tamarind broth.

Milkfish, mussels and shrimp in broth.

Prime cut milkfish in broth.

Oxtail, tripe, eggplant, green beans and bok choy cooked in thick peanut sauce.

Short ribs in rich tomato sauce.

Marinated and pan seared thin sliced rib eye steak.

Rib eye marinated in soy sauce and lemon sauteed with onions, topped with potato fries.

Beef tongue and mushroom cream sauce.

Tripe, tendons and chorizo in tomato sauce with olives and bell peppers.

Ground beef and pork with raisins, garbanzos, carrots, potatoes, bell pepper and peas served with egg and fried potatoes.

Cubed tenderloin sauteed in garlic, Worcestershire and soy sauce served sizzling.

Twice cooked beef short ribs marinated in patios special sauce.

Beef shanks, chorizo, banana plantains, white beans and green leafy vegetables.

Simmered in soy sauce, vinegar and garlic sauce topped with fried plantain.

Prepared in special Patio's seasoning.

Stewed with potatoes in tomato sauce.

Grilled marinated boneless chicken in soy, garlic and annatto oil.

Served with soy sauce and olive oil.

Fried diced pork over eggplant topped with mango and tomato salad.

Pork shank fried to a golden crisp and served with vinegar soy sauce.

Pork belly cutlets twice cooked and served with lechon sauce.

Diced pork with onions and jalapeno tossed with egg and served on a sizzling plate.

Pork cutlets in rich tomato sauce simmered with potatoes, bell peppers and carrots.

Vegetable medley with pork and shrimp sauteed in coconut cream and shrimp paste.

"Naked" minced hamonodo longaniza with onions and jalapeno peppers topped with fried egg.

Grilled marinated pork strips.

Pork blood stew topped with crispy pork lechon.

Fried pork shank crispy pasta with peanut sauce vegetables and shrimp pasta.

Simmered in soy sauce, vinegar and garlic sauce topped with fried plantain.

Boneless shredded milkfish topped with spices and served on a sizzling plate.

Deep fried milkfish served with diced tomatoes, salted eggs and mango salad.

Crispy tilapia topped with diced tomatoes and green onions.

Mixed vegetables sauteed with tilapia fillets and seasoned with soy sauce.

Pan fried tilapia fillet sauteed with bell peppers, carrots and mixed with sweet and sour sauce.

Poached whole pampano with onions, garlic and ginger simmered in roma tomatoes.

Grilled whole pampano served with a side of salted egg and tomato ensalada.

Lightly battered shrimp with salt and pepper fried to perfection.

Soy sauce and calamansi marinated milkfish sauteed in onions.

Fried smoked milkfish with salted egg and tomatoes.

Pan fried white fish marinated in lemongrass and lemon butter topped with crispy garlic.

Served with soy sauce and olive oil.

String beans and squash with shrimp and pork sauteed in coconut milk.

Steamed vegetables served with lemon soy sauce.

Fresh vegetable crepe topped with a sweet golden sauce, peanuts and garlic.

Kangkong leaves with pork blanced in vinegar, soy sauce and garlic.

Kangkong leaves sauteed with chorizo and topped with crispy tofu.

Eggplant, bitter melon, okra, string beans and squash sauteed with pork and shrimp paste.

Sauteed bitter melon slices mixed with scrambled eggs and shrimp.

Grilled eggplant with scrambled eggs, ground beef, ground pork, raisins and carrots.

Naked eggplant with mango, tomato and salted egg ensalada.

Vegetables in egg wrapper with golden sauce.

Eggplant with eggs and minced mushrooms. Vegetarian.

Eggplant, green beans and bok choy cooked in thick peanut sauce. Vegetarian.

Fried diced tofu with onion and jalapeno.

Philippine sausage.

Shredded taro leaves in thick coconut milk.

Fried tilapia in sweet and sour sauce with bell peppers and carrots.

Fried pampano in sweet and sour sauce with bell peppers and carrots.

Served with tofu in black beans sauce.

Served with tofu in black beans sauce.

Noodles sauteed with chicken, shrimp, Chinese sausage and vegetables.

Glass noodles sauteed with chicken, shrimp, Chinese sausage and vegetables.

A Southern Philippines noodle dish made with miki noodles, chicken, shrimp, shrimp balls and vegetables.

Stir fried noodle dish with seafood made famous by the city of Malabon.

Basa filet in ginger broth with a side of miso sauce.

Naked minced hamonado longanisa with onions and jalapeno peppers topped with fried egg.

Grilled marinated pork strips.

Appetizer. Sizzling duck egg simmered in special gravy.

Fried pork shank (crispy pata) with peanut sauce vegetables and shrimp paste.

Beef shanks, chorizo, banana plantains, white beans and green leafy vegetables.

Pork blood stew topped with crispy pork lechon.

Twice cooked beef short ribs marinated in Patio's special sauce.

Poached whole pompano with onions, garlic and ginger simmered in Roma tomatoes.

Grilled whole pompano served with a side of salted egg and tomato ensalada.

Lightly battered shrimp with salt and pepper fried to perfection.

Marinated milkfish in soy sauce and calamansi sauteed with onions.

Smoked milkfish, deep fried with salted egg and tomatoes.

Pan fried white fish marinated in lemongrass, lemon butter and topped with crispy garlic.

Naked eggplant with mango, tomato and salted egg ensalada.

Stir fried noodle dish with seafood made famous by the city of malabon.

Serves 4 to 6 persons. The classic Spanish Arborio rice dish infused with saffron treads and cooked to order with chorizo de bilbao, mussels, scallop, shrimp and chicken.

Per person.

The classic Spanish saffron rice cooked to order with chorizo, mussels, scallops, shrimps and chicken. Serves 4-6 people.

Patio's all-time bestseller halo-halo served in a fresh young coconut and topped with ice cream.

Patio's version of brazo de mercedez covered with white chocolate cream and select berries-seasonal.

Mango roll cake topped with mango ice cream, mango puree and fortune cookies.

An old time favorite dessert; rich and creamy flan served with selected berries-seasonal.

Creamy egg custard flan fritters.

Crispy banana fritters served with ice cream.

Pandan flavored jello with yogurt coconut strips, fresh milk topped with buco pandan ice cream and rice crispies.