Lutong Bahay since 1968
A pot of kare-kare, simmered the way Lula taught us.
Toasted peanuts, oxtail and tripe, fresh vegetables, and a spoon of bagoong on the side. Family recipes, served at long wooden tables.
Our story
How Lula
got her name.
Eugenia and her husband Roy are from Camarines Norte, in Bicol. Kare-kare was Roy’s favorite, and Eugenia cooked it for him with great love — turning a humble peanut stew into the centerpiece of every family reunion and celebration.
Their granddaughter Jennifer couldn’t quite pronounce “Lola,” the Filipino word for grandmother, and called her “Lula” instead. The name stuck.
And so begins the story of Lula’s Kare-Kare. Eugenia Padilla’s well-loved recipe, once shared only at her own table, can now be enjoyed by you and me.
What makes it ours
01
Hand-roasted peanuts
Roasted and ground in-house every morning. Never from a jar.
02
Six-hour braise
Oxtail simmered low and slow until it surrenders.
03
House bagoong
Fermented in clay jars, aged three months in our cellar.
04
Local growers
Vegetables from farms within fifty kilometers of our door.
Salo-salo nights
A long table, a full pot,
the people you love.
The best kare-kare is the one that tastes like someone waited for you.
— Rizza
From the kitchen
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