Isla Restaurant

The Pride of Pampanga” spicy grilled minced pork sautéed and spiced up then served in sizzling plate for a mouth watering feast.

Deep-fried jumbo squid skin-off in a flavorful breading.

Snail Shell-off cooked in our spicy signature coconut milk.

Sauteed carrots, green beans,cabbage, beans, sprout, jicana wrapped in eggroll wrappers fried until crispy and serve with Isla spiced vinegar.

Crispy pork ruffles fat.

Crispy pork rind.

LUMPIANG SHANGHAI Deep fried chicken and vegetable wrapped.

Pampanga's specialty longanisa sausage.

Chicken and green mussels cooked in garlic, ginger, lemon grass with chayote, young pepper leaves & spinach.

Side pork cooked in tamarind sour broth and vegetables.

Chicken cooked in garlic, ginger and lemon grass with chayote, young pepper leaves & spinach.

Oxtail cooked until tender with bananas, carrots, potatoes, cabbage and baby bok choy.

Prawns cooked in flavorful garlic,ginger, tamarind sour broth and vegetables.

Shortribs cooked until tender with bananas, carrots, potatoes, cabbage and baby bok choy.

Boneless milkfish cooked in flavorful garlic, ginger, tamarind sour broth with vegetables.

Chicken pieces cooked in flavorful garlic, ginger, tamarind sour broth with tamarind leaves sprout and vegetables.

Oxtail cooked until tender in tamarind sour broth and vegetables.

Shortribs cooked until tender with bananas, carrots, potatoes, cabbage and baby bok choy.

Fine egg noodles cooked in garlic, onion, chicken stock and egg topped with green onions.

Thin rice stick noodles cooked with pork, quail eggs, squid balls, shrimp and vegetables.

Thin rice stick noodles with ground pork and shrimp sauce topped with freshly cooked ground chicharon, shrimp and sliced egg.

Egg noodles cooked with pork, quail eggs, squid balls, shrimp and vegetables.

Pinakbet - green beans, squash, okra, bitter melon & egg plant sauteed in shrimp paste with pork and shrimp.

Sauteed cauliflower, sweet peas, green beans, carrots, bell pepper and chayote. Cooked in special savory mushroom sauce with quail eggs, pork and shrimp.

Bicol pinakbet - typical pinakbet simmered in spicy coconut milk with pork and shrimp.

Banana blossom adobo - banana blossom with pork cooked in salt, garlic and vinegar - white adobo sauce.

Chopped fresh taro leaves cooked in our spicy signature coconut milk with pork and shrimp.

Popular spicy dish from bicol region. Pork and sweet chilli / jalapeno cooked in coconut milk.

Green beans and squash cooked in coconut milk with pork and shrimp.

Kapampangan style banana blossom and squid cooked in crab fat, garlic and vinegar - white adobo sauce.

Chicken adobo - signature filipino dish - chicken pieces simmered in garlic sauce and vinegar with bayleaf and black pepper corn.

Grill marinated chicken fillet in a unique blend spices and basting sauce.

Chicken kaldereta - spicy chicken stewed with carrots, green peas, potatoes and bell pepper.

Tender deep fried chicken wings perfectly cooked to a golden crisp glazed our signature sauce.

Chicken kaldereta - spicy or non - spicy tender deep fried chicken wings with flavorful breading.

Flavorful, succulent and tender chicken cooked in spicy signature coconut milk with ginger, chayote & leafy vegetables.

Chicken pieces cooked in flavorful garlic, ginger, tamarind sour broth with tamarind leaves sprout and vegetables.

Chicken tinola - chicken pieces cooked in flavorful ginger broth with chayote, young pepper leaves & spinach.

Diced crispy pork sauteed in shrimp paste served over eggplant, topped with diced mangoes and tomatoes.

Pork belly kaldereta - spicy pork belly stewed with carrots, green peas and potatoes.

Pork belly adobo - Signature filipino dish pork belly simmered in garlic, soy sauce and vinegar with bay leaf and black pepper corn.

Lechon kawali - crispy and tender deep - fried pork belly.

Bistek liempo - tatang jun’s style of preparing bistig kapampangan. Pork belly simmered in garlic, onion,calamansi, potatoes and soy sauce.

Crispy diced pork belly glazed with spicy coconut milk with onions, tomato wedges and jalapeno.

Marinated pork belly.

Deep - fried pork hock served with spiced vinegar.

Lolo nes specialty spicy shortribs stewed with carrots, potatoes and twist of coconut milk.

Bistek shortribs - tatang jun’s style of preparing bistig kapampangan shortribs simmered in garlic, onion, calamansi, potatoes and soy saucet.

Shortribs nilaga - cooked until tender with bananas, carrots, potatoes, cabbage and baby bok choy.

Shortribs sinigang - shortribs cooked until tender in tamarind sour broth and vegetables.

Shortribs adobo - shortribs simmered in garlic, soy sauce and vinegar with bay leaf and black pepper corn.

Shortribs kaldereta - lolo nes speciality spicy shortribs stew with carrots and potatoes.

Shortribs kare kare - shortribs cooked until tender in savory peanut sauce with vegetables.

Oxtail kare - kare - oxtail cooked until tender in savory peanut sauce with vegetables.

Oxtail adobo - oxtail simmered until tender in garlic, soy sauce, vinegar with bay leaf and black peper corn.

Oxtail kaldereta - spicy oxtail stewed cooked until tender with carrots, potatoes, green peas and bell pepper.

Nilagang oxtail - cooked until tender with bananas, carrots, potatoes, cabbage and baby bok choy.

Lolo nes specialty spicy oxtail stewed with carrots, potatoes and a twist of coconut milk.

Flavorful, succulent oxtail simmered in special kapampangan seasonings. Cooked with carrots, potatoes, bell peppers, green peas and quail eggs.

Bistek oxtail - bistig Kapampangan oxtail simmered in garlic, onion, calamansi, potatoes and soy sauce.

Spicy chopped milk and onion sauteed in special sauce.

Ima lita’s unique way of cooking squid in its own ink with adobo sauce.

Crispy fried dried sole fish with diced mangoes and tomatoes.

Crab fat prawns - a popular kapampangan dish cooked with crab fat with a lemon twist.

king aligi, crab fat - prawns simmered in a flavorful adobo sauce - garlic, soy sauce, vinegar bay leaf and pepper corn with crab fat.

Simply sauteed prawns in garlic and butter.

Prawns cooked in tasty and creamy spicy coconut milk with green beans and squash.

Cajun garlic in coconut milk - prawns cooked in a spicy savory cajun garlic sauce or with a twist of coconut milk.

Deep - fried prawns in a flavorful breading.

Seasoned grilled prawns with ensalada - mangoes & tomato.

Fried boneless milk fish - deep fried boneless milk fish served with ensaladang kampampangan salted egg, diced mangoes and tomatoes.

Boneless milk fish kaldereta - original special spicy boneless milk fish stewed recipe with carrots, green peas and potatoes.

Boneless milk fish adobo - boneless milk fish simmered in a flavorful adobo sauce - garlic, soy sauce, vinegar, bay leaf and pepper corn.

Boneless milkfish sinigang - boneless milk fish cooked in flavorful garlic, ginger sour broth with vegetables.

Bistek Milkfish - Kapampangan style boneless milk fish simmered in a flavorful bistek sauce - garlic, onion, calamansi and soy sauce with potatoes.

Boneless milkfish sinigang - marinated fried / grilled boneless baby milkfish served with ensaladang kapampangan.

Traditional style of preparing halo-halo. A mix of sweet potato, beans, sweetened bananas, macapuno, cream of corn and nata de coco shaved and topped ube cream and leche flan.

Mix of corn kernels, sugar, milk and shaved ice.

Angel’s traditional style of cooking maja blanca mix of coconut milk, sugar, cornstarch, kernel corn, milk topped with latik - coconut milk custard.

Mix of sweetened banana, sugar, milk and shaved ice.

Pandan flavored gelatin and young coconut macapuno mix with signature cream.