Green Banana Leaf

Served with hot soup, 2 eggs, and rice (steamed or garlic).

Served with hot soup, 2 eggs, and rice (steamed or garlic).

Served with hot soup, 2 eggs, and rice (steamed or garlic).

Served with hot soup, 2 eggs, and rice (steamed or garlic).

Deep-fried pork hock. Served with vegetables in a peanut-based sauce.

Oxtail, tripe, and vegetables cooked in a peanut-based sauce.

Deep-fried breaded calamari, green mussels, tilapia fillet, and shrimp. Served with vegetables in a peanut-based sauce.

Beef ribs stew with potatoes and cabbage.

Slowly simmered beef shank with green beans, cabbage, bok choy, and corn on the cob.

Eggrolls, calamari, rellenong Bangus, and sweet potato fries.

Pork eggroll, a mix of ground meat, and vegetables. Served with sweet and sour sauce.

Lightly breaded squid rings. Served with our very own aioli sauce.

Our favorite bangus, relleno style, and fried with panko breadcrumbs. Served with sriracha aioli sauce.

Glazed with sukiyaki sauce. Topped with bonito flakes.

Sweet potatoes, green beans, jicama, carrots, sweet yam, and bean sprouts with vinegar sauce.

Mixed vegetables wrapped in a crepe-like wrapper made of eggs.

Wok-seared ground chicken, tofu, bell peppers, and peanuts. Served with romaine lettuce.

Deep-fried pork ruffle fats. Served with vinegar dipping sauce.

Fried breaded calamari sauteed in kung pao sauce with bell peppers and chilies.

A set of three salads fried eggplant. Topped with bagoong, tomatoes, salted egg, and cucumber salad.

Fresh cucumber mixed in rice vinegar with red onions.

Thin slices of bittermelon with onions, pineapple, and mango. Mixed in rice vinegar.

Mixed greens with Asian dressing. Topped with bbq chicken and crispy noodles.

Beef ribs stew with potatoes and cabbage.

Slowly simmered beef shank with green beans, cabbage, bok choy, and corn on the cob.

Tender pork ribs in sour broth with taro paste and vegetables.

Shrimps in sour broth with vegetables.

Bangus (milkfish) belly in our sour broth with vegetables.

Filipino pork wonton soup.

Thick soup with lomi noodles, squid, chicken liver, pork, and quail eggs.

Chicken soup dosh with ginger, chayote wedges, and spinach.

Boneless bangus - milkfish belly simmered in lemon soy sauce topped with fried onions rings.

Shredded bangus - milkfish sauteed with onions and bell peppers.

Shrimp, green mussels, and calamari. Served with bell peppers and onions. Sauteed in salpicao sauce.

Finely chopped chicken and chicken liver mixed with onions.

Finely chopped pork belly and grilled pork ears mixed with onions and bell peppers.

Italian dish with a Filipino twist. Beef shank braised in a hearty wine and vegetable-based sauce finished with gremolata (mixture of parsley, lemon zest, and garley).

Oxtail, tripe, and vegetables cooked in a peanut-based sauce.

Variety vegetables cooked in a peanut-based sauce.

Deep-fried pork hock. Served with vegetables in a peanut-based sauce.

Deep-fried breaded calamari, green mussels, tilapia fillet, and shrimp. Served with vegetables in a peanut-based sauce.

Tender pork belly simmered in vinegar, soy sauce, and garlic. Topped with fried plantains.

Pieces of chicken simmered in vinegar, soy sauce, and garlic. Topped with boiled egg.

Beef ribs with potatoes, carrots, and bell peppers. Simmered in tomato sauce.

Deep-fried breaded swai fillet topped with carrots and bell peppers, and poured with sweet and sour sauce.

Long beans, okra, squash, bitter melon, and eggplant. Sauteed in soy sauce and shrimp paste. Topped with lechon kawali.

Stir-fried vegetables with quail eggs, shrimp, and chicken liver.

Stir-fried asparagus in ginger sauce and topped with fried tofu.

String beans, squash, pork, and shrimps simmered in coconut milk with shrimp paste.

String beans, pork, squid, and shrimp simmered in coconut milk. Topped with fried eggplant.

Vegetables simmered in coconut curry sauce.

String beans, squash, and malunggay leaves. Cooked in coconut cream with a choice of pork or shrimp.

Sauteed in shrimp paste topped with fresh mangoes and diced tomatoes.

Sauteed with pork adobo, egg, soy sauce, and garlic.

Sauteed with pork adobo, egg, soy sauce, and garlic.

Rice with shrimps, eggs, and green peas.

Fried rice cooked in garlic and annatto oil.

Fried rice with chicken pieces.

Fried tofu and pork ears. Served with dipping sauce.

Rice porridge with chicken and egg.

Rice noodles in thick ground pork sauce. Garnished with fried garlic, pork cracklings, shrimps, spring onions, and sliced egg.

Stir-fried rice noodles with shrimp, pork, and vegetables.

Stir-fried fresh egg noodles, rice noodles with shrimp, pork, and vegetables.

Stir-fried canton noodles with shrimp, pork, and vegetables.

Rice vermicelli noodles saute with ginger, mix veggies, and squid ink. Sprinkled with fried garlic and green onions.

Seafood house specials grilled boneless bangus - milkfish with eggplant salsa, stuffed grilled squid, stuffed baked green mussels, and cajun shrimps.

Crispy favorites calamares fritos, lumpianitas, crispy pasta, lechon kawali, and GBL fried chicken.

Barbecue house specials pork bbq skewers, bbq liempo, Korean bbq beet ribs, sliced bbq chicken, and half chicken inasal.

A mixture of shaved ice, milk, jack fruit, red beans, sweet palm fruit, and green jello. Topped with purple yam jam, leche flan, ube ice cream, and rice crispies.

A mixture of shredded young coconut, tapioca, and pandan flavored gelatin in sweetened milk. Topped with vanilla ice cream and rice crispies.

Shaved ice with sweet corn and milk mixture. Topped with mango ice cream and rice crispies.

Turon. Made with plantains and jackfruit wrapped in a lumpia wrapper and fried to crisp.

A caramel custard dessert.

A local Filipino beverage made of brown sugar, water, gelatin, and tapioca pearls.

The guyabano juice fruit from the graviola tree.

Eggrolls, calamari, rellenong bangus, and sweet potato fries.

Pork eggroll, a mix of ground meat, and vegetables, served with sweet and sour sauce.

Lightly breaded squid rings served with our very own aioli sauce.

Our favorite bangus, relleno style, fried with panko breadcrumbs and served with sriracha aioli sauce.

Glazed with sukiyaki sauce and topped with bonito flakes.

Sweet potatoes, green beans, jicama, carrots, sweet yam, and beansprouts with vinegar sauce.

Mixed vegetables wrapped in a crepe-like wrapper made of eggs.

Wok seared ground chicken, tofu, bell peppers, and peanuts served with romaine lettuce.

Deep fried pork ruffle fats served with vinegar dipping sauce.

Fried breaded calamari sautéed in kung pao sauce with bell peppers and chilies.

Beef ribs stew with potatoes and cabbage.

Slowly simmered beef shank with green beans, cabbage, bok choy, and corn in a cob.

Tender pork ribs in sour broth with taro paste and vegetables.

Shrimps in sour broth with vegetables.

Bangus (milkfish) belly in our sour broth with vegetable.

Filipino pork wonton soup.

Thick soup with lomi noodles, squid, chicken liver, pork and quail egg.

A set of three salads: fried eggplant topped with bagoong, tomatoes topped with salted egg and cucumber salad.

Fresh cucumber mixed in rice vinegar with red onions.

Mixed greens with Asian dressing, topped with barbeque chicken and crispy noodles.

Thin slices of bittermelon with onions, pineapple, and mango, mixed in rice vinegar.

Boneless bangus (milkfish) belly simmered in lemon soy sauce topped with fried onion rings.

Shredded bangus (milkfish) sautéed with onions and bell peppers.

Shrimp, green mussels, and calamari, with bell peppers and onions, sautéed in salpicao sauce.

Finely chopped pork belly and grilled pork ears mixed with onions.

Finely chopped pork belly and grilled pork ears mixed with onions and bell peppers.

Tender beef shank in mushroom gravy sauce, topped with diced carrots and green pears.

Oxtail, ripe and vegetables cooked in a peanut-based sauce.

Deep fried pork hock served with vegetables in a peanut-based sauce.

Deep fried breaded calamari, green mussels, tilapia fillet, and shrimp served with vegetables in a peanut-based sauce.

Tender pork belly simmered in vinegar, soy sauce and garlic topped with fried plantains.

Pieces of chicken simmered in vinegar, soy sauce, and garlic, topped with boiled egg.

Beef ribs, with potatoes, carrots, and bell peppers, simmered in tomato sauce.

Deep fried breaded swai fillet topped with carrots and bell peppers and poured with sweet and sour sauce.

Long beans, okra, squash, bittermelon, and eggplant sautéed in soy sauce and shrimp paste, topped with lechon kawali.

Stir fried vegetables with quail eggs, shrimp and chicken liver.

Stir fried asparagus in ginger sauce and topped with fried tofu.

String beans, squash, pork, and shrimps simmered in coconut milk with shrimp paste.

String beans, pork, squid, and shrimp simmered in coconut milk and topped with fried eggplant.

Vegetables simmered in coconut curry sauce.

Deep fried pork belly.

Deep fried pork hock.

Pork meat and pork ears simmered in beef blood and topped with chicharon bulaklak.

Sliced beef simmered in lemon soy sauce and topped with fried onion rings.

Deep fried butterflied tilapia.

Grilled whole pompano served with eggplant salsa.

Grilled whole boneless bangus (milkfish) topped with eggplant salsa.

Fried whole boneless bangus (milkfish) topped with eggplant salsa.

Grilled cuttlefish stuffed with diced tomatoes and onions.

Grilled pork belly marinated with our GBL BBQ sauce.

Thin slices of pork marinated with our GBL BBQ sauce.

Chicken thigh meat marinated with our GBL BBQ sauce.

Half chicken marinated in annatto oil and garlic.

Beef short ribs marinated with our GBL BBQ sauce.

Deep fried whole chicken served with banana sauce.

Sautéed in shrimp paste and topped with fresh mangoes and diced tomatoes.

Sautéed with pork adobo, egg, soy sauce, and garlic.

Rice with shrimp, eggs and green peas.

Sinigang-inspired fried rice with pork ribs and with tempura vegetables.

Fried tofu and pork ears served with dipping sauce.

Rice porridge with chicken and egg.

Rice noodles in thick ground pork sauce, garnished cracklings, shrimps, spring onions, and sliced egg.

Stir fried rice noodles with shrimp, pork and vegetables.

Stir fried fresh egg noodles and rice noodles with shrimp, pork and vegetables.

Stir fried canton noodles with shrimp, pork and vegetables.

Noodle soup with pork offal, crushed pork cracklings, chicken stock, beef loin and miki (egg) noodles.

Noodle soup with beef, bok choy, scallions, toasted garlic, and miki (egg) noodle: fried garlic. Pork.

Seafood house specials: grilled boneless bangus (milkfish) with eggplant salsa, stuffed grilled squid, stuffed baked green mussels and Cajun shrimps.

Crispy favorites: calamares fritos, lumpianitas, crispy pata, lechon kawali and GBL fried chicken.

Barbecue house specials: pork BBQ skewers, BBQ liempo, Korean BBQ beef ribs, sliced BBQ chicken and half chicken inasal.

Mixture of shaved ice, milk, jackfruit, sweetened beans, gelatin, topped with purple yam, leche flan, ube (taro), ice cream and rice crispies (pinipig).

Mixture of shredded young coconut, tapioca &. Pandan, flavored jello in sweet milk juice topped with vanilla ice cream and rice crispies (pinipig).

Shaved ice with creamed corn, lightly sweetened. Topped with ice cream and rice crispies.

GB's version of turon served with vanilla ice cream.

Caramel pudding.

Mango, ube and vanilla.

Deep fried tempura battered vanilla ice cream.