Uncle Ng's Laksarap

A family recipe from Chef Ng Tzer Tzun that has been passed down over the years and was enhanced
through time. This traditional Malaysian dish has the perfect combination of sweet, sour and salty
elements. The best kind of noodle soup for a rainy day – comforting, complex with just the right amount
of spice.

Kiss My Beef Cheeks

This cheeky little number is slowly braised for 24 hours in special jus of red wine, bay leaf and baby shallots.

The most important part about cooking this dish is the precise amount of time. High Street Café guests are sure to enjoy this classic – simple, succulent, tasty and perfect for any day.

Mango Crab Salad

A healthy jar of the Philippine’s best! This concept involves building a salad by simply layering ingredients inside a mason jar. This is inspired by elements that are well-known in the Philippines – mango, fresh crabs and avocadoes.

Nyonya Chicken Wings

Nyonya is a type of Peranakan cuisine that has rich cultural heritage mixed with arts and fashion that transcend to the fusion dishes they have. Considered to be South East Asia’s hybrid cuisine – an impeccable blend of Chinese and Malay influences.

Molten Lava Cake

One of Chef Anthony Collar’s special creations. Rich chocolate cake with a center oozing with locally sourced molten cacao. A must try for every High Street Cafe diner!

Churrasco Wagyu Rump

Succulent Tajimaya wagyu beef coated with Santa Fe dry rub personally sliced by our chefs on your table. Churrasco is a Spanish or Portuguese word that means “grilled beef” but is also used to refer to barbecue. A cooking technique that is famous in most part of South America wherein the meat is usually grilled using a long skewer slowly grilled over charcoal for hours at a time to reach the right amount of consistency. 

Dong Bao Clay Pot Rice

A dish originating from Hangzhou, China dating back from the Song Dynasty, 960 BC. This is recognized as the trademark dish of the province because of its cultural legacy. In High Street Cafe, the pork is being slow-cooked for 6 hours in special homemade sauce. It is then placed in a traditional Chinese clay pot rice until the rice is glazed and charred to perfection. Considered to be a comforting and familiar dish for Filipinos, this has quickly become one of the favored dishes in the cafe.

High Street Cafe

Shangri-La at the Fort, Manila

 

30th Street corner 5th Avenue

Bonifacio Global City, Taguig City,

Philippines

 

Call us at +632 8820-0888 or through mobile number +63 917 622 5788.

 

 

 

 

 

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Operating hours:

 

BUFFET

Breakfast

Weekdays: 6:00am - 10:00am

Weekends: 6:00am - 10:30am

 

Lunch

Weekdays: 11:30am - 2:30pm

Weekends: 12:nn - 3:00pm

Dinner

6:00pm - 10:30pm 

(Everyday)

A LA CARTE

Breakfast: 6:00am - 11:00am

All Day: 11:00am - 11:00pm

 

2016 High Street Cafe, All Rights Reserved

 

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