Recent social media posts
21/06/2026
The two moods of Dadhood 😝 the two t-shirts my daughter (and my dog!) got me for Father's Day.
Before I met you, I knew that I would love you a lot - but never did I think it would be this much and this all-encompassing. It's so wondrous to me to see how much you've grown, and to see the cheeky and charming little girl you've become.
I feel so lucky to be your dad.
12/06/2026
It's just been Independence Day in the Philippines, commemorating the moment on 12th June 1898 when the revolutionary government of the Philippines declared the freedom of the country from Spain. A declaration of a hope for a better life, free from tyranny, corruption, cruelty and despair.
It's all the more poignant considering that the Americans very quickly replaced the Spanish, crushing the nascent Asian republic. It would take until 1946 for the Philippines to be its own country. But we still remember that original impulse for freedom, that desire for a better future, that motivated our ancestors.
I often think on that, when I think about my family and what the future holds. What sort of world will my daughter look forward to? What can we do to honour the spirit of our ancestors, to make things better, when there is so much negativity in the world? I despair sometimes about what's happening around us.
But then again, in the face of such darkness, we can still enjoy the small moments in life, right? The family and friends, the communities we build together. The times we spend together. There is hope there, a hope that we will pull through.
Much love from Pamilya Adobros, to you and yours, on this Philippine Independence Day.
27/05/2026
Last week, I headed on west to my favourite Hanwell establishment, and introduced the fine folks there to some of my favourite flavours of Cebu.
Larang - a favourite snack/breakfast soup of fishermen at the island's markets; Lumpia - with the Five Spice flavours reminiscent of the popular street food ngohiong; Humba - the sweet, aromatic and savoury pork belly braise that emerged from Filipino-Chinese kitchens in the region; Torta de Cebu - the fluffy and chewy lardy cake that is famed particularly in the south of the island.
I love being able to widen people's view of what is Filipino food beyond the standard staples and fiesta classics that we often see in restaurants and at festivals. And I love it that people also, er, love it too!
Thank you to the Hanwell Massive for having me back, it was a pleasure!
18/05/2026
You find me at a very Visayan time of my life... gearing up for my pop-up this Wednesday, which brings the flavours of Cebu to west London.
As part of this, I've been reflecting on one of the more unique ingredients I've had the privilege to work with: Visayan laurel, commonly called dahon ng laurel, paminta, mana, kalingag or kaningag, - or more specifically, the dried leaf of one of the 25 (!) Cinnamomum species that grow in the Philippines. As observed by and , the dried leaves are often used in a similar way to bay leaves; they are all part of the Lauraceae family, after all!
Since the bay leaf as we often know it derives from the Mediterranean version, I do wonder whether its introduction displaced local ingredients like local Cinnamomum leaves, which are often harvested wild from now-endangered trees.
Now that I have some (from ), I've tried using it instead of bay leaves in some of the Visayan dishes in my repertoire: in Humba, the sweet, savoury and fragrant pork belly stew that originated in Filipino-Chinese kitchens in the Visayas (photo 2); as well as in Adobong Pina-uga, a Cebuano version of confit adobo that has a likely pre-colonial heritage (photo 3). And I must say, it adds a wonderful, slightly sweet and cinnamon-y spiced and floral element to the dishes, much more pronounced than anything you'd get from bay leaves.
It's fascinating being able to explore local ingredients and reflect on the history and culture that surrounds their usage; it makes me feel like I can ground my dishes more solidly in an indigenous Filipino context.
If you fancy trying my Humba, I'll be dishing it up this Wednesday at the Dodo; link in bio.
16/04/2026
Preparations for the first wedding catering of the year are underway. Buko pie, or shortcrust pastry filled with a young coconut custard. One of the desserts to be dropped off at a wedding party this Sunday.
Wedding season for The Adobros has officially begun!
15/04/2026
CALAMANSI POSSET. Another classic flavour of the Philippines in a radically different format. Heated sweetened cream set with calamansi juice, it's luscious, smooth, tangy and overall just a great way to end the evening.
This one has been on the menu for quite a few years now: I've always loved possets (a traditional English dessert), and it was a very easy shift in mindset to swap out the usual lemon juice for calamansi, to blend in that sharp and zingy Filipino citrus that's a cornerstone of many of our marinades, sauces and dishes. English and Filipino... just like me!
And since posset is usually paired with shortbread, well of course that could be replaced by BROWN BUTTER POLVORON, my take on the toasted flour biscuit/shortbread that is a much-loved treat throughout the Philippines and the diaspora. I like to describe my polvoron as a satisfyingly biscuits biscuit, and it works so well with posset.
For the final touch, I riff off another flavour combo - calamansi and ginger, which we can often find in the restorative salabat drink - and throw in a sprinkle of candied ginger. Many recipes I found online get you to parboil and rinse the ginger, to soften its spiciness... but seeing as Filipinos often embrace that biting heat, I don't do that. And the resulting fieriness that's retained is my secret weapon here.
Pictured as served last week. Expect to see more of this on my menus this summer 🌞🌞🌞
14/04/2026
PALABOK DEVILLED EGGS. That old school classic (egg yolk mix piped into a boiled egg half) crossed with the flavours of pancit palabok (one of the finest examples of the many seafood sauce noodles in the Philippines, and one of my mum's favourite dishes). Prawny, fishy, garlicky, eggy, and topped off with garlic prawns and chicharron-chive crumb - it's such a flavour-packed oomph of a bite.
Devilled eggs came back into my life at a lovely seaside lunch (very sadly RIP) last year, and it got me thinking about how I could put this underrated yet pretty little thing on a menu in some way. Then, on my IG feed the other month, I saw making palabok devilled eggs... and I was intrigued. Now all I needed was a reason to try it out.
Last week's kitchen takeover was just that reason. And so, I took my own palabok sauce recipe (punches of prawn stock, garlic, patis, achuete, bagoong) and blended it with a hard-boiled egg yolk, then finished it off with garlic-fried prawns and chicharron blitzed into a crumb with chives. Now, here was something I was happy to serve up: an ode to the flavours of palabok, but in a radically different format.
Happy folks!
11/04/2026
First dish off the pass at last Thursday's dinner : a trio of Lumpiang Gulay, vegetable spring rolls flavoured with Five Spice, as they sometimes do in Cebu City. As they say, ain't a Filipino party if there ain't no lumpia!
Was great fun and honour to be given the opportunity to cook up a selection of Filipino dishes - some that are Adobros classics, and some that are new - for the late night crowd as well as those who came specifically for the food. I really do appreciate everyone who turns up and supports, I couldn't do this without you. And it fills my heart with joy when people enjoy the flavours of the Philippines I grew up with.
Thank you to the Alba crew as well for ensuring that the night ran smoothly. Maraming, daghang salamat!
01/04/2026
Happy ! Every April, Filipinos around the world celebrate and share the food and culinary culture that we all love. And this year, I've got a couple of dinners for you guys to come join, to enjoy a little taste of the Philippines!
Firstly, I'm taking over the kitchen on Thursday 9th April and serving up an a la carte menu of delicious bites that go oh so well with both their drinks offering AND the late night opening of the art gallery next door. Food, art, and drinks - the cultural triple header!
🗓️ Thu 9th April
🕜 6pm - 9pm
📍 Whitechapel Gallery, 77-82 Whitechapel High Street E1 7QX
✍️ DM me to book a table or to let me know you're coming!
Secondly, I'm opening up my dining room (a rare occasion these days) on Saturday 11th April for a charity fundraising dinner on behalf of . A set menu of some Adobros classics, it'll be a hearty, homely and intimate meal with friends old and new
🗓️ Sat 11th April
🕜 7pm
📍 New Cross SE14 (address provided to attendees)
✍️ Find the ticket link in my bio to book
Additionally, if I get around to it, I'll publish a couple more pieces on my Substack, For the Love of Adobo, which is my love (news)letter to all things Filipino food. There's some good reads on there already covering all sorts of topics from ginataan to the food of Mindanao to the Good Friday lechon of Bantayan Island to spice in Filipino cuisines. You can subscribe via one of the links in my bio.
Kain na tayo, let's eat!
31/03/2026
SUPPER CLUB NEWS - on Saturday 11th April, I'll be opening up my dining room in New Cross SE14 to throw a special fundraising dinner for . A southeast London-based charity with a focus on healthcare, maternity care, local community initiatives, education and animal welfare, they're doing good work both locally and globally.
I'll be serving up a menu showcasing some classic Adobros dishes: zesty and fresh kinilaw, punchy and savoury pork belly adobo, luscious and creamy leche flan. If there was any better way of experiencing the best flavours of the Philippines, then you let me know! 😄
Book yourself in for a delicious dinner in the comfort of my home, and help raise funds for a worthy charity. Link to book in bio, or go to https://www.brunbearfoundation.uk/product-page/an-award-winning-4-course-filipino-feast-awaits
Maraming, daghang salamat!
Address
New Cross
London
SE14
To get to the Filipino restaurant and caterer in New Cross, London, one can take the Overground or National Rail to New Cross Station. From there, it's a short walk to the restaurant. Alternatively, one can drive and park on nearby streets or use a car park in the area.
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What people say
Filipino restaurants are known for their warm hospitality, social sharing, and delicious flavors. The Adobros in New Cross, London is no exception. This Filipino supper club offers a unique dining experience that captures the best of Filipino food culture. The culinary team of Mike and Mark Corbyn have been serving up home-cooked and hearty Filipino meals since 2013 through their home meal kits, supper clubs, pop-ups, and private events.
The Adobros' take on classic Filipino dishes is distinctively delicious. From their signature adobo to their crispy pata, every dish is made with care and attention to detail. The warm welcome and festive feasting make dining at The Adobros a truly memorable experience.
Located in Southeast London, The Adobros' flat has been transformed into a cozy dining space where guests can enjoy authentic Filipino cuisine in a relaxed atmosphere. Whether you're looking for a quick bite or a full-on feast, The Adobros has got you covered.
So if you're craving some Filipino comfort food or just want to try something new, head over to The Adobros in New Cross. Kain na tayo! Let's eat now!
