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Tipunan
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Authentic Filipino comfort food.
Entrees
Filipino Spaghetti
Entree: Spaghetti topped with our sweet-style sauce loaded with seasoned ground beef meat, slices of Filipino hotdog and topped with shredded cheese.
$12.95
Sinigang
Entree Only: Tamarind-flavored soup made with tender pork ribs, eggplant and spinach. Rice not included.
$15.95
Nilaga
Entree Only: Boneless Beef braised in seasoned broth until fork-tender and then mixed with potatoes, carrots and cabbage until it is cooked. Nilaga can be enjoyed as a main dish with a side of warm, white rice or as is. Rice not included. Contains fish sauce.
$16.95
Chicken Adobo
Entree Only: Chicken wings braised in vinegar, soy sauce, garlic, bay leaves, black peppercorns and spices until it develops sweet, salty and tangy flavors. Rice not included.
$14.95
Pork Adobo
Entree Only: Pork braised in vinegar, soy sauce, garlic, bay leaves, black peppercorns and spices until it develops sweet, salty and tangy flavors. Rice not included.
$13.95
Pork Sisig
Entree Only: Roasted pork bits cooked with onions and chili peppers (optional) tossed in tangy and savory dressing. Sisig can be enjoyed with warm corn tortillas, with a side of warm, white rice or as is.
$13.95
Dinuguan
Entree Only: Referred to as "chocolate meat," Dinuguan is a savory Filipino stew made of bite-sized pork pieces cooked in a dark gravy of pig's blood, vinegar and spices. Served with "patis" (fish sauce) on the side. Rice not included.
$13.95
Chicken Inasal
Entree Only: Chicken thighs marinated in a special mixture of seasonings and spices and then grilled to perfection. Served with dipping sauce (regular or spicy). Rice not included.
$12.95
Beef Kare Kare
Entree Only: A classic Filipino slow-cook stew made with beef, cabbage, eggplant, green beans and complemented with a thick savory peanut sauce. Shrimp paste (bagoong) is served on the side to enhance the flavors of the dish. Rice not included.
$17.95
Chicken BBQ
Chicken thighs marinated in our in-house BBQ sauce, skewered on bamboo sticks and grilled until it develops a nice char. Sweet, salty, and slightly spicy. Served with our Homemade Atchara (pickled papaya and carrots), and vinegar sauce on the side.
$11.95
Pork BBQ
Thin slices of pork marinated in our in-house BBQ sauce, skewered on bamboo sticks and grilled until it develops a nice char. Sweet, salty, and slightly spicy. Served with our Homemade Atchara (pickled papaya and carrots), and vinegar sauce on the side.
$11.95
Sides/Desserts
White Rice
Steamed white rice.
$2.50
Ube Bilo-Bilo
Sweet Bilo-Bilo is made with sticky ube rice balls, sweet potato, banana and jackfruit cooked in a creamy coconut milk blend.
$7.50
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Taxes & Fees
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Sales Tax: $0.00
Healthy SF: $0.00
SF Bag Ordinance: $0.00
Credit Card Processing: $0.00
Cold Storage: $0.00
Handling: $0.00
Healthy SF: $0.00
SF Bag Ordinance: $0.00
Credit Card Processing: $0.00
Cold Storage: $0.00
Handling: $0.00
Delivery Fee
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Distance/Toll
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Driver Tip
Tipping is optional on Neon but it's greatly appreciated by our drivers.
100% of your tip goes to Neon drivers. We add daily tips up and split it among them to encourage teamwork.
Tips are always given to them as extra pay. We never use your tip to subsidize their base pay.
100% of your tip goes to Neon drivers. We add daily tips up and split it among them to encourage teamwork.
Tips are always given to them as extra pay. We never use your tip to subsidize their base pay.
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100% of your tip goes to Neon drivers. It's always given to them as extra pay. We never use your tip to subsidize their base pay.
Example Bento
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Thing sliced rib eye cooked in dashi, mirin, and soy sauce.
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Reusable Containers
To help reduce plastic waste, Neon partners with Dispatch Goods (DG) and participating restaurants to offer reusable containers.
One week after your order, DG will contact you to pick up empty containers. We'll provide DG with your name, email, and phone number so they can schedule the pickup.
100% of this fee is sent back to partners to help them operate. Neon joins force because we care and does not profit from this effort.
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