Kuya J Restaurant has rolled out a variety of new and returning dishes designed to beat the summer heat and cater to those observing Lenten traditions.
The homegrown Filipino restaurant held a tasting event on April 11 at its Venice Grand Canal Mall branch, showcasing seasonal seafood specials and their four halo-halo variants.
Just in time for the sweltering summer and meat-free Fridays, Kuya J unveiled a flavorful lineup that includes fresh seafood dishes and a revamped halo-halo menu that embraces Filipino ingredients with a twist.
Leading the lineup are four halo-halo flavors:
Ube Halo-Halo Espesyal – featuring vibrant, nutty purple yam-infused shaved ice.
Espesyal – a classic version with milky ice, vanilla ice cream, cornflakes, and leche flan.
Duo – a blend of ube and milky ice for a balance of earthy and creamy notes.
Cheesy Ube – the most decadent of all, topped with grated cheddar cheese.
Kuya J’s halo-halo stands out with its finely shaved, milk-infused ice that eliminates the need to crush large ice chunks, allowing diners to easily mix in ingredients like nata de coco, macapuno, langka, and beans. The halo-halo is priced at P89 for solo and P135 for regular.
Senior Marketing Manager Caren Aguado emphasized that Kuya J’s seasonal menu “uses signature Filipino flavors to present something new.”
Guests enjoyed a spread that included:
Grilled Scallops – lightly seasoned and cooked to perfection.
Sizzling Pompano in Gata – the highlight of the tasting, offering a rich coconut-based sauce with a subtle spicy kick, best paired with aligue fried rice.
Fish and Chips – a uniquely Filipino take featuring tawilis and kamote chips.
Kroketas – crispy-on-the-outside, soft-on-the-inside croquettes.
Alongside seafood, the restaurant continues to offer favorites like Cebu-style chicken inasal, bulalo, and crispy lumpia balls.
With its expanded menu and creative takes on Filipino comfort food, Kuya J invites diners to savor both the cool and the comforting this summer—one bowl of halo-halo at a time.
