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At Tales and Feelings, every dish is a reflection of memory, movement, and meaning — each one crafted to stir something deeper than taste. This week, we welcome four new creations that speak of land and sea, light and warmth, silence and joy. They are stories told through technique, tradition, and tenderness — waiting for you to feel them.
Begin with our Kombu-Cured Hamachi, delicately aged to reveal depth, served with guso seaweed and a chilled cucumber dashi gazpacho. It is clarity in a bowl — pure, precise, and quietly poetic. Alongside it, the Red Grouper Ceviche tells a bolder tale, marrying yuzu and tuba vinaigrette with the smoke of roasted bell peppers and the ocean brightness of lato seaweed. This dish is both bright and brooding — a dance between fire and tide.
For something heartier, we bring back comfort with a twist: Pork Ribs glazed in tamarind, slow-cooked until tender, then finished with just enough sweetness, sourness, and char to make you pause mid-bite. It’s a dish that feels familiar, yet new — like a story you didn’t realize you missed. And to end, a joyful final note — our Mango Éclair, filled with fresh mango and topped with mascarpone cream and mango jelly. Bright, playful, and sunny, it’s dessert with feeling.
These dishes are available for a limited time only — each one an invitation to experience something beautiful and fleeting. Whether you come to reflect, reconnect, or simply indulge, we promise: your story will be felt here. Reserve your table now, and let this week’s emotions unfold, one plate at a time.
A Note from the Founder
"Every weekend at Tales and Feelings is a blank page. And you, our guest, are the soul that brings the story to life. We can’t wait to welcome you back to the table."
— Julian Prosevicius
