One of our favorite Atlanta Underground Market chefs, Elna Klein-Kolaricwh wowed guests with her 5-course Filipino dinner.

First Course


Two Filipino spring rolls filled with ground beef, cabbage, carrots, garlic, onions and other spices. Served with pickled carrots and radish and sweet chili sauce (Vegetarian option: tofu)

Second Course


A sour and savory soup made with tamarind, tomatoes, bokchoy, yard long beans, and pork. (Vegetarian option available.)

Third Course


Rice noodles with chicken,cabbage, carrots, snap peas, green and red peppers and onions. (Vegetarian option available.)

Fourth Course

Chicken Adobo

Chicken cooked in soy sauce, vinegar, garlic, bay leaves and black peppercorn. Served with steamed rice. (Vegetarian option: eggplant adobo)

Fifth Course

Halo Halo

Filipino dessert made with shaved ice, coconut, tapioca, red beans, purple yam, ube ice cream (taro), and evaporated milk.

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