On September 6, for our Summer BBQ series finale, we feature a Filipino spread built around the flavours of family and celebration, led by Wildlight sous chef Michelle Garcia. Served family-style and made for sharing, the menu draws on the smoke, tang, and brightness at the heart of Filipino home cooking. Examples include charcoal-grilled skewers to a whole fried snapper in sweet-and-sour escabeche.

Other highlights include appetizers, such as tuna kinilaw tarts (Ahi tuna cured in cane vinegar and calamansi), alongside crackling chicken-skin chicharrón and chili vinegar. Grilled skewers follow: pork BBQ, chicken inasal, and pork intestine, served with pickled green papaya atchara and a grilled eggplant ensalada.

At the centre of the table come the mains: a marinated ribeye bistek Tagalog in a bright soy-calamansi glaze, Manila clam soup “tinolang halaan,” and the whole snapper escabeche, all with rice. To finish, a delicious ube leche flan (purple yam over silky custard).

Bar manager Aman Nijjar has been sitting on some exceptional bottles. Spirits that, made into a cocktail, would normally $25 to $45. New this summer, every Thursday, he’s building a short menu around them and charging $15 across the board. New menu each month. Three cocktails. All in. Come by.