Rum, Pork, and Sweets from the Philippines on E&O Special Menu

Year of the Pig special menu with pork sisig and Tanduay rum from the Philippines

At San-Francisco’s beloved Asian restaurant, E&O Kitchen and Bar, found between the Belle Époque buildings of Union Square and Chinatown’s Dragon Gate, you can always expect bold flavors, modern twists on traditional cuisine, and seasonal surprises, created by the Executive Chef Sharon Nahm. 

To match the beautifully plated aromatic dishes coming from the open kitchen, the bar comes up with original cocktails made of the highest-quality spirits, tropical fruit, and housemade syrups.

An exciting special menu this month is a result of E&O’s partnership with Tanduay Rum, produced in the Philippines. “Let’s get piggy with it!” motto, printed on a specials menu card is a reference to the lunar Year of the Pig, and perhaps anticipation of early Christmas that many Filipinos celebrate starting in September (and then every month ending in “ber” all through December). Pork Sisig, a traditional Christmas dish in the Philippines, in Chef Nahm’s version is made of premium pork shoulder slowly braised in rum, with additions of chicken stock, onions, chilies, black pepper, celery, pineapple, orange, ginger, lemongrass, kaffir lime, and calamansi (an exotic green-skinned tart orange). Served on jasmine rice, the tender meat is topped with pork skin crisps and a sunny-side-up egg that becomes a part of the sauce when broken with a fork.

For sweets, Brown Butter Rum B’inka is a mochi (rice flower) caramel cake soaked in brown butter and rum sauce, and served with passion fruit coulis and passion fruit crema, with a slice of roasted pineapple, and topping of toasted coconut flakes, and roobois-sesame crunch.

A special cocktail to wash all this goodness down, is Adult Halo Halo – a layered concoction of golden rum, cardamom-infused condensed coconut milk, crispy rice cereal, candied coconut, and a scoop of ube (purple sweet potato) ice cream.

The restaurant, known for its excellent service as much as for its vintage Asian decor, occupies three floors, and accommodates numerous small and large parties in an elegant vaulted lounge, a spacious dining hall, and various function rooms for private events.

“We want our guests to feel comfortable creating their own experience, whether shared plates, light bites or a full meal, while complementing our energetic new lounge and bar program with savory bites and creative cocktails,” says Chef Nahm.

314 Sutter Street, San Francisco. Call 415.693.0303,

Pork Sisig


Adult Halo Halo