Quality Service

A taste of sidewalk food with a restaurant service

 Food
Innovating local delicacies to make it more
appealing and presentable to the higher market
while keeping its authentic taste.

Moving Food Cart

Galvan St. Delicacy

Pulutan sa Bario Session Rd. Delicacy

 Ambiance

Rustic Interior Design that brings you the

feeling of the sidewalks in elegant setting..
 Target Market

Many elites and meticulous customers can’t eat in sidewalks and in native
events where you can find the best tasting delicacies in Pangasinan. Resto J one
provides a rustic ambiance that imitates the sidewalks and set up in native
events yet gives you a restaurant level experience in food preparation,
Pigar- pigar
Pigar pigar is a very
popular street food in
Dagupan City.
Made out really thin slices
of carabao beef & liver
quickly deep-fried and
serve with fresh onions.
Sizzling Silet

Sizzling Silet is a Filipino

exotic food usually found
in the bario.
Made out pig intestine &
liver quickly deep-fried
and serve with fresh onions
leaves and siling haba.
Skin Salad
Carabao Skin Salad or
Caliente is an ilocano
exotic food. Caliente is
made up of carabao skin
boiled for several hours till
tender and chewable.
Cut into slices and tossed
with vinegar, ginger, salt &
pepper.
Caliente is usually made as
pulutan but you can also
eat it with rice.
Tokwa’t Baboy
Tokwa’t Baboy is a typical
Filipino appetizer. Consists
of pork ears, pork belly and
deep fried tofu. Served in a
mixture of soy sauce, pork
broth, vinegar, chooped
white or red onions & red
chili peppers.
It is usually served as
pulutan but you can also
eat it with rice.
Tokwa’t Baka
Tokwa’t Baka is a beef
version of Tokwa’t Baboy.
Consists of beef and deep
fried tofu. Served in a
mixture of soy sauce,
broth, vinegar, chopped
white or red onions & red
chili peppers.
It is usually served as
pulutan but you can also
eat it with rice.
Pigar- pigar
Ingredients:
250 grams carabao beef,
sliced thinly
1 medium white onion
2 tbsp. J one soy sauce
1 tsp J one seasoning
1 liter J one cooking
Oil

Dressing:
2 tokwa
3 pcs brocholli
1 sliced lemon
Sizzling Silet
Ingredients:
250 grams pork
intestines, boiled &
sliced 1.5 inch
1 large onion
2 tbsp. J one soy sauce
1 tsp J one seasoning
1 liter J one cooking
Oil

Dressing:
2 stick onion leaves, 1
inch slice
1 green pepper
Skin Salad
Ingredients:
250 grams carabao skin,
Boiled,tender, sliced
1.5 inch
1 small red onion,minced
½ humb ginger, minced
½ thumb ginger minced
Half tsp salt
¼ cup vinegar
3 pcs calamansi
Dressing:
Minced onion leaves
Mayonnaise
Lettuce
lemon
Tokwa’t Baboy
Ingredients:
250 grams pork ears &
chump, boiled &
tendered, chopped in
cubes
4 pcs tokwa
1 tbsp rock salt
3 pcs laurel leaves
1 tsp whole black pepper

Dressing:
Onion/celery leaves
Tokwa’t Baka
Ingredients:
250 grams beef, boiled &
tendered, chopped in
cubes
4 pcs tokwa
1 tbsp rock salt
3 pcs laurel leaves
1 tsp whole black pepper

Dressing:
Onion/celery leaves