El Nido, Palawan
Piece Of Sky
A rooftop restaurant and cocktail bar on the sixth floor of H Hotel on Calle Amboy, Barangay Maligaya, looking out over Bacuit Bay.
- Hours
- Daily 10:00–22:00
- Where
- Calle Amboy, H Hotel (6th floor), Maligaya
- Phone
- +63 917 110 5487
A rooftop restaurant and cocktail bar on the sixth floor of H Hotel on Calle Amboy, Barangay Maligaya, looking out over Bacuit Bay. The kitchen is Filipino-leaning: lumpia Shanghai and lumpiang ubod to start, then sinuglaw tostada, Visayan island ceviche, fresh sashimi and grilled fish, with a short steak list at the top of the menu. Twenty-five dishes across appetisers, mains and steak, running from about ₱400 to ₱7,800 — the upper end being the steaks, with most mains far below it. Craft cocktails are the other half of the draw.
Savor the breathtaking views of Bacuit Bay in El Nido while indulging in a curated selection of craft cocktails at our stunning rooftop bar. 🍹
Menu
Prices as recorded on our last check. Menus change — treat these as a guide to what to expect, not a quotation.
Appetizers
| Lumpia Shanghai Crispy golden-fried pork spring rolls inspired by the bustling streets of Manila. Paired with a sweet & spicy dip. | ₱460 |
| Lumpiang Ubod Negrense-style fried spring rolls with a unique blend of Heart of Palm, fermented tofu, pork and shrimp. Paired with a garlic vinegar dip. | ₱460 |
| Fresh Sashimi Choice of Tuna or Salmon sashimi flown fresh from General Santos, a city known for its world-class quality fish. | ₱499 |
| Sinuglaw Tostada A unique Davao creation, this dish combines "sinugba" (grilled pork) and "kinilaw" (fish ceviche) piled on top of a crispy tostada for a modern twist. | ₱650 |
| Visayan Island Ceviche An island favorite from the Southern Visayas, this Filipino ceviche features fresh fish marinated in vinegar and spices for a refreshing, zesty kick. With its lightly spiced, tangy flavor, this dish captures the essence of island life. | ₱400 |
Main Course
| Grilled Fish Choice of premium cut fish marinated with signature Filipino spices and grilled to juicy perfection. Paired with a side of atchara (pickled papaya). | ₱1,499 |
| Tuna Steak Seared premium bluefin tuna from General Santos City, paired with a delicate miso glaze. Fresh and tender, this dish captures the pure flavors of the Philippine sea. | ₱1,299 |
| Island Grilled Shrimp Grilled Palawan shrimp with mango salsa, blending smoky, sweet, and citrus notes for a refreshing pairing. | ₱780 |
| Squid Adobo Palawan-caught squid with classic adobo flavors of soy sauce, vinegar and garlic for a seafood twist to our national dish. | ₱850 |
| Chicken Inasal Grilled boneless chicken thighs marinated in a flavorful blend of vinegar, calamansi, annatto seeds, and other spices. This dish captures Bacolod's lively food culture and has recently been topping international food lists for a reason. | ₱900 |
| Family Fried Chicken Inspired by the Filipino love for fried chicken with an American twist, this whole chicken is golden and crispy on the outside, yet juicy within. Its crispy crust and flavorful meat make it a favorite for family gatherings. | ₱1,400 |
| Native Chicken Tinola A traditional native chicken soup with ginger, lemon grass, green papaya, and moringa leaves. Known as a favorite of national hero Jose Rizal, this soup is a nourishing sip of Filipino heritage. | ₱980 |
| Sizzling Beef Cansi A specialty of Bacolod, this sizzling beef shank is served with rich gravy, combines the flavor of sinigang and bulalo. Both bold and comforting, this dish offers a unique taste of Bacolod's famous beef dishes. | ₱1,499 |
| Beef Kare-Kare A rich peanut stew made with tender beef and a mix of local vegetables, served with a bagoong (shrimp paste) sauce. Known as Pampanga's pride, Kare- kare is celebrated for its creamy texture and comforting flavors. | ₱980 |
| KBL Stew A traditional stew from Iloilo, "KBL" stands for Kadios (Black Pigeon Peas), Baboy (Pork), and Langka (Young Jackfruit). This stew takes its sour notes from Batwan a fruit endemic to Western Visayas. | ₱700 |
| Grilled Pork Tomahawk-style pork chop marinated with Bacolod's signature spices and grilled to juicy perfection. Paired with a side of atchara (pickled papaya). | ₱950 |
| Crispy Pata This deep-fried pork leg made popular in Manila is known for its crispy skin and fall-off-the-bone tender meat. Paired with a soy vinegar dipping sauce. | ₱1,500 |
| Baked BBQ Ribs Filipino-style sweet and smoky ribs. Baked and grilled baby back ribs coated with a sweet and smoky Filipino barbecue glaze. | ₱1,370 |
| Sizzling Sisig A Pampanga favorite using chopped pork cheeks cooked three ways offering a mix of textures. Best enjoyed either with a meal or alongside a tall glass of beer. | ₱490 |
| Crispy Pork Binagoongan This dish from the Ilocos region pairs crispy pork belly with savory bagoong (shrimp paste) sauce and a side of eggplant salad. | ₱750 |
| Crispy Pork Kare-Kare A rich peanut stew made with crispy pork belly and a mix of local vegetables, served with a bagoong (shrimp paste) sauce. Known as Pampanga's pride, Kare-kare is celebrated for its creamy texture and comforting flavors. | ₱860 |
Steak
| Ribeye Steak 750 grams of U.S. Prime Ribeye Steak | ₱4,800 |
| Ribeye Steak & Wine 1-1.1 kg of U.S. Prime Ribeye Steak with your choice of a bottle of red wine | ₱7,800 |
| Porterhouse Steak 850-900 grams | ₱4,250 |
| T-Bone Steak 850-900 grams | ₱3,750 |
Listed on El Nido Map. Spotted something out of date? That is worth knowing — this page is maintained from town.