Haliya, City of Dreams Manila’s restaurant specializing in reimagined Filipino cuisine, pays homage to the quintessential adobo for the whole month of July. Adobo lovers will find the new features a welcome addition to the refined Filipino dining experience that characterizes Haliya, which is conveniently located just off the lobby of Forbes Five Star-rated Nuwa Manila.

Inspired by the vibrant culinary heritage, history, and creative iterations of what is considered the country’s national dish, Haliya marries modern influences with tradition at its month-long “Adobo Festival” where five adobo creations reimagine the classic Filipino favorite. While enriched with subtle innovations, the seafood and meat dishes creatively capture the well-loved and comfortingly familiar adobo flavor profile.

1 Adlai Balls
The Adlai Balls mixed and stuffed with minced Adobo Chicken, dipped in sweet soy vinegar sauce and topped with Adobo mayonnaise, is Haliya’s creatively playful and delicious take on the classic Filipino dish.

Haliya’s Adobo Festival special menu consists of: Adobo Ensalada, a mélange of marinated chicken thigh, pickled red cabbage, cucumber, kiat kiat (small mandarin orange) segments, baby Romaine lettuce, lime zest, cherry tomatoes, adobo vinaigrette, crispy marble potatoes with parmesan, red radish and microgreens; Adlai Adobo Balls, which combine sinangag na adlai (similar to fried rice but using the heirloom crop adlai) with adobo chicken, adobo mayo, sweet soy vinegar sarsa (sauce), crispy pork floss, chili threads, and microgreens. 

2 Pork Belly Antigo
Haliya’s Pork Belly Adobo Antigo melts in the mouth and is satisfyingly rich and savory.

Crispy Adobong Tahong a delicious medley of soy vinegar-marinated mussels  crispy taro, spring onions, adobo sarsa, pinakurat (coconut sap vinegar), and adobo mayo; Antigo Adobo, a savory plate of braised pork belly, fried soft egg, sauteed sayote (chayote) tops, and crispy maruya (banana fritters); and Adobong Tadyang sa Gata, a rich combination of slow-braised adobo beef short ribs in coconut milk with garlic chips, chili, and bamboo shoots served in a crispy lumpia (spring roll) cup.  

3 Takipsilim
Bold and daring, Takipsilim concocted by Haliya’s bartenders, has a bourbon whiskey base mixed with Campari liqueur, Angostura bitters, pineapple and lime juices, and simple syrup, served with dehydrated lime and finished with flaming cinnamon powder.

Haliya’s new selection of tipples adds delight to the dining experience and complements the adobo dishes:  Tropiko, a concoction of gin, pandan syrup, lychee puree, green mango juice, and egg white; Luna, a mixture of rum, lemon juice, agave syrup, blueberry, and ginger beer; Takipsilim, a bold blend of bourbon whiskey, lime juice, pineapple juice, and concentrated bitters; and La Berde, a smooth glass of vodka, lemongrass juice, lemon juice, pineapple juice, agave syrup, and basil.

Akin to the Filipino spirit of sharing meals, Haliya’s dishes are served family-style. The restaurant’s refined setting which evokes the country’s elegant and vibrant culture completes the exciting dining experience that awaits guests at Haliya.

Haliya is open for dinner from 5 pm to 11 pm from Mondays to Fridays, and from 11 am on Saturdays and Sundays.



More Stories