Café Fleur‘s facade, landscape and exterior design by Jay del Rosario.
Crispy Pork Belly Macadamia Truffle Kare-Kare is their signature dish. Café Fleur sold 50 orders of this in one night a few weeks ago. That’s almost 50 kilograms of pork belly!
According to Chef Sau, Tamales Capampangan or bobotu is a dish we learned from the Mexicans. Its is made of rice flour, peanut and coconut milk topped with choices of chicken, ham, nuts and egg.
Café Fleur’s Truffled Tinapa (Smoked fish) Mousse and Bulanglang (Guava Sinigang)
Tinapa or smoked fish is a popular native delicacy usually made from Black fin scad or Bangus (Milkfish)
Bulanglang is a Filipino vegetable stew with fish. It is different from Pinakbet becasue its has more soup and has dark leafy vegetables.
Sinigang or singgang (Malaysian) is a savory and sour Filipino soup or stew which uses tamarind as souring ingredient. There are also different ingredients being used like kamias, guava, tomatoes, etc.
Café Fleur serves simple food with extraordinary flavors like Sisig Foie Gras, Tamales Pampamgueña and Ukoy above and Rellenong Bangus (Stuffed Milkfish) below.
Café Fleur encourages guests to make reservations prior to coming. They fill the reservation up to 65% and save the 35% to people who walk in without reservations.
First come, first serve basis for all walk-ins.
For dessert, Dulce de Leche Chocolate Cake above and also available, Ube Macapuno Cake and Ube Almond Cake.