Menu • Daly City, CA
Filipino-Chinese comfort food, since 1990
Steaming mami noodle soups, hand-folded siopao and siomai, sinigang and kare-kare, all-day silog breakfasts, halo-halo, and fresh-baked kakanin from our bake shop.
Appetizers
Start with something crispy, savory, and shareable — the way every Filipino-Chinese meal should begin.
Calamari
Tender rings of squid in a light, golden breading, fried to a delicate crunch and served with a tangy dipping sauce.
Lumpiang Gulay
Two hand-rolled vegetable spring rolls packed with cabbage, carrots, and sweet potato, fried until shatter-crisp. Served with sweet chili vinegar.
Lumpiang Shanghai
A dozen slender pork-and-aromatics eggrolls fried to a deep amber crackle — perfect with sweet-and-sour sauce. Everyone's favorite party tray.
Tokwa't Baboy
Crispy cubes of golden tofu and tender boiled pork belly tossed in a bright soy-vinegar sauce with red onion and chili. Salty, sour, crunchy, soft — all at once.
Chicharon Bulaklak
Ruffled pork intestines deep-fried until shatteringly crisp, like edible lace. Pair with spiced vinegar and an ice-cold drink.
Sisig
A sizzling Kapampangan classic — chopped grilled pork seasoned with calamansi, onion, and chili. Smoky, citrusy, and built for sharing over rice.
Binondo Style Fresh Chinese Lumpia
A soft crepe wrapped around stewed vegetables, peanuts, and savory meat, finished with a sweet garlic-soy sauce — the Manila Chinatown original.
Mami Noodle Soup
Hand-pulled egg noodles in clear, slow-simmered broth — the soul of Ling Nam since 1990.
Beef Pares Mami
Star anise-braised beef chuck, fork-tender and aromatic, ladled over springy egg noodles in a deeply savory beef broth.
Chicken / Pork Asado Mami
Sweet-savory Chinese-style asado — your choice of chicken or pork — sliced over egg noodles in a clear, comforting broth.
Beef Wonton Mami
Pillowy pork-and-shrimp wontons share the bowl with braised beef and egg noodles. The best of both worlds in one ladle.
Wonton Mami
Hand-folded pork-and-shrimp wontons floating in a clear, golden broth with egg noodles and a touch of toasted garlic.
Fishball Mami
Bouncy fishballs simmered in a clean, flavorful broth with egg noodles — a humble Manila street-food favorite reimagined as a full bowl.
Lomi
Thick, chewy fresh egg noodles in a rich, glossy pork gravy with cabbage and egg — the kind of bowl that fogs up the windows on a cold day.
Lugaw Filipino Rice Porridge
Slow-cooked until silky and spoon-coating — the original Filipino comfort food.
Arroz Caldo
Glutinous rice slow-simmered with ginger and chicken until creamy, finished with toasted garlic, scallions, and a squeeze of calamansi.
Goto
Ginger-bright rice porridge with tender slow-braised beef tripe, crowned with crispy garlic, scallions, and a drizzle of fish sauce.
Combo Lugaw
A full Filipino breakfast in one tray — your choice of arroz caldo or goto paired with a side of tokwa't baboy for crunch and contrast.
Sabaw Soup
Tamarind-bright sinigang, rich bone-marrow bulalo, and slow-simmered classics to warm you all the way through.
Sinigang na Baboy
Pork belly and ribs simmered in a tamarind-soured broth with kangkong, radish, eggplant, and long beans. The Filipino soup that makes you reach for a second bowl of rice.
Sinigang na Bangus Belly
Fatty milkfish belly poached in a delicate sour tamarind broth with garden vegetables — light, bright, and deeply nourishing.
Sinigang na Hipon
Plump head-on shrimp in a clear tamarind broth that's both sweet from the shellfish and pleasantly puckery from the souring fruit.
Bulalo
Beef shank and marrow bone simmered for hours until the meat falls from the bone and the broth turns rich and golden. Served with corn, cabbage, and bok choy.
Sinampalukang Kambing
A bold, tamarind-soured goat soup with ginger and chili — gamey, warming, and prized as a hangover cure across the Philippines.
Wonton Soup
Delicate pork-and-shrimp wontons in your choice of clear pork or chicken broth, finished with scallions and a few drops of sesame oil.
Fishball Soup
Bouncy fishballs in a clear, savory broth — simple, restorative, and endlessly comforting.
Siopao & Pork Siomai
Steamed buns and pork dumplings made the Binondo way — pillowy, generous, and never skimpy on filling.
Asado Siopao — Pork or Chicken
A cloud-soft steamed bun packed with sweet-savory braised pork or chicken asado in a glossy sauce. The on-the-go Manila classic.
Special Pork Bola-bola Siopao
An extra-large bun stuffed with seasoned pork meatball, Chinese sausage, and a wedge of salted egg — a full meal in one hand.
Siomai
Two hand-folded pork-and-shrimp dumplings steamed to order. Eat with soy, calamansi, and a generous dollop of chili-garlic oil.
Short Orders
Pancit, kare-kare, and Filipino-Chinese mains plated to share family-style.
Kalderetang Kambing
Goat slowly braised in a rich tomato-and-liver sauce with bell peppers, olives, and potatoes — bold, hearty, and unmistakably Filipino.
Pancit Bihon
Thin rice noodles wok-tossed with chicken, pork, shrimp, and crisp vegetables — a birthday-table staple meant to symbolize long life.
Pancit Canton
Chewy egg noodles stir-fried with meat, shrimp, and bright vegetables in a savory soy-based sauce. Finish with a squeeze of calamansi.
Kare Kare
A celebration stew of oxtail, tendon, and tripe simmered until silky in a toasted peanut sauce with eggplant, banana heart, and long beans. Served with bagoong shrimp paste.
Pancit Miki Bihon
The best of both noodles — thick fresh egg miki tangled with thin rice bihon, stir-fried with meats and vegetables for textural contrast in every bite.
Pancit Sotanghon
Slippery glass noodles wok-tossed with chicken, wood-ear mushrooms, and vegetables in a savory annatto-tinged broth.
Filipino Spaghetti
The beloved Pinoy birthday classic — sweet banana-tomato sauce loaded with ground meat and sliced hot dog, blanketed in grated cheese.
All-Day Breakfast Pork
Filipino silog plates — your protein, garlic fried rice, and two eggs — served any hour you crave them.
Pork Adobo
The national dish — pork simmered low and slow in soy sauce, vinegar, garlic, bay, and peppercorns until glossy and tender.
Inihaw na Baboy
Pork marinated in soy, calamansi, and garlic, then grilled over an open flame for smoky, caramelized edges.
Lechon Kawali
Twice-cooked pork belly fried until the skin shatters like glass and the meat stays juicy. Serve with liver sauce or spiced vinegar.
Longganisa
Sweet-garlicky Filipino pork sausage pan-fried until lacquered and caramelized at the edges.
Tocino
Thin slices of pork cured in a sweet annatto marinade and pan-fried until the sugars catch — Pinoy breakfast candy.
Crispy Pata
A whole pork hock deep-fried to a thunderous crackle on the outside, fall-apart tender inside. Made for a crowd.
Pork BBQ
Sweet-savory marinated pork skewered on bamboo and grilled over coals — sticky, smoky, irresistible.
Pork Chop
Bone-in pork chop marinated in soy, garlic, and calamansi, then pan-fried golden. Simple and comforting.
Spam
Pan-seared slices of the Pacific breakfast icon — crisp at the edges, salty-savory all the way through.
Pork Sisig
Grilled, chopped pork sizzled with onions, chili, and calamansi — crispy bits, soft bits, and a runny egg if you ask for one.
All-Day Breakfast Beef
Beef Pares
Star anise–scented braised beef in a sweet-savory glaze — the Manila late-night classic, here as a silog any time of day.
Tapa
Thinly sliced beef cured in soy, garlic, and a hint of sugar, then quickly seared. Tapsilog — the breakfast that defined a category.
Corned Beef
Shredded corned beef sautéed with onions and potatoes until savory and golden at the edges.
All-Day Breakfast Fish
Bangus
Boneless milkfish marinated in vinegar and garlic, then fried until the skin is crisp and the flesh stays buttery.
Tilapia
A whole tilapia fried until the skin crackles and the meat pulls clean from the bone. Spiced vinegar on the side.
Bangus Tinapa
Smoked baby milkfish with a deep, woodsy aroma — pan-crisped and best chased with garlic rice and a sunny egg.
Tuyo
Sun-dried salted fish, pan-fried until crackling. A pungent, salty, addictive way to wake up the table.
All-Day Breakfast Chicken
Chicken Inasal
Bacolod-style leg quarter marinated in lemongrass, calamansi, and annatto oil, then grilled over fire until smoky and golden. Don't skip the chicken-oil rice.
Chicken BBQ
Two skewers of sweet-savory marinated chicken grilled until lacquered, sticky, and just a little charred.
Fried Chicken
Bone-in leg and thigh fried until shatter-crisp outside, juicy inside. Comfort food, Pinoy edition.
Sides
Silog
Add the breakfast base to any plate — garlicky fried rice and two eggs cooked to order.
Steamed Rice
One cup of fluffy jasmine rice — the canvas for everything on the menu.
Garlic Rice
One cup of day-old rice fried with plenty of toasted garlic until golden and fragrant.
Fried Eggs
Two eggs cooked the way you like them — sunny-side up, over easy, or scrambled.
Desserts
Cool, sweet, and unmistakably Filipino — built for hot afternoons and long meals.
Halo-Halo (Special)
The Filipino icon — sweetened beans, jellies, and tropical fruits layered with shaved ice and evaporated milk, crowned with a scoop of ube ice cream and a slice of leche flan. Mix it all together — that's the point.
Mais Con Yelo
Sweet corn kernels and shaved ice drenched in cold evaporated milk — simple, nostalgic, refreshing. Add ice cream to make it dessert-dessert.
Taho with Sago
Warm silken tofu spooned over chewy tapioca pearls and finished with arnibal — a smoky brown-sugar syrup. The street-vendor classic, served in a glass.
Drinks
Buko Juice
Canned young-coconut juice with tender coconut strips — tropical and lightly sweet.
Calamansi Juice
Canned juice from the small Philippine citrus — bright, tart, and the perfect counter to a rich plate.
Mango Juice
Canned juice from sun-ripened Philippine mangoes — thick, fragrant, and pure sunshine.
Sago't Gulaman
Tapioca pearls and amber jelly cubes swimming in a sweet brown-sugar-and-pandan cooler. The merienda-time classic.
Coffee
A bottomless cup of hot brewed coffee — free refills, of course.
Soda
Your favorite canned soft drink, ice-cold.
Snapple
Chilled bottled iced tea and juice drinks.
Gatorade
Cold sports drink in assorted flavors.
Bottled Water
Chilled purified water.
Snacks & Goodies
Kakanin, pastries, and bake-shop treats made fresh in-house (subject to availability — call ahead for trays).
Biko
Sticky glutinous rice cake cooked in coconut milk and brown sugar, topped with toasted latik curds. Chewy, caramelly, and deeply nostalgic.
Buko Pie
A Laguna-style pie filled with young coconut strips in a creamy custard, baked in a flaky golden crust.
Ube Buko Pie
Our buko pie with a vibrant ribbon of ube halaya — purple yam meets young coconut in one slice.
Cassava
Grated cassava baked with coconut milk and a creamy custard topping until golden, gooey, and slightly chewy.
Chicharon
Crackling pork rinds or chicken skin fried until impossibly crisp. Pair with spiced vinegar.
Crinkles
Soft, fudgy cookies rolled in powdered sugar — choose ube, chocolate, or buko-pandan.
Empanada
Hand-pied savory pastries filled with seasoned chicken, pork, or beef — flaky outside, juicy inside.
Hopia
Flaky layered pastry filled with sweet purple yam, mung bean, or winter-melon paste — the Manila-Chinatown bake-shop staple.
Kutsinta
Chewy, jiggly steamed rice cupcakes tinted amber with annatto. Available plain or topped with freshly grated coconut.
Leche Flan
Silky steamed milk-and-egg-yolk custard under a glossy caramel — the dessert that ends every Filipino fiesta.
Mani Adobo
Garlic-fried peanuts seasoned with sea salt — addictive snacking, available with skin or skinless.
Pastillas
Soft, chewy milk candies rolled in sugar — bite-sized and dangerously easy to finish.
Polvoron
Crumbly toasted-flour shortbread that melts on the tongue — a merienda and pasalubong favorite.
Sapin-Sapin
Glistening tri-color layers of sweet coconut-rice cake (ube, jackfruit, and coconut), topped with toasted latik.
Suman
Sweet glutinous rice or cassava steamed in banana leaves — unwrap and dip into sugar or drizzle with coconut caramel.
Tamales
Bobotu — savory Filipino-style steamed rice-flour cakes with chicken, peanuts, and egg, wrapped in banana leaves.
Turon
Ripe saba banana and a strip of jackfruit rolled in a lumpia wrapper, fried, and finished with caramelized brown sugar.
Ube Halaya
Slow-cooked purple-yam jam enriched with coconut milk and butter — eat by the spoonful or fold into anything.
Yema
Soft custard candies of egg yolk and condensed milk, wrapped in cellophane twists.
Vigan Royal Bibingka
The Ilocano specialty — a chewy, slightly tangy baked rice cupcake topped with cheese and a brush of butter.
Pricing and availability are best confirmed in-store. Visit us at 980 King Plaza, Daly City, CA — open 7 days a week, 7AM–9PM.
Call (650) 878-9525 to order ahead.