I opted for Toyo Eatery's plant-based/ vegan menu: Tortang talong & pumpkin on burnt eggplant chip, eggplant purée; Ginataang langka, kadyos, red onions, kangkong; Homemade banana catsup- saging bulkan, banana peel & blossom vinegar, kamatis, spices; Sinangag, crispy garlic, garlic chives, tomato, pickled papaya; Side salad of Labanos, gamet seaweed, kamatis, sibuyas Tagalog (Photo by Cheryl Tiu)
