Let’s all support Drew Laserna of Sabina’s Kitchen!


How it all started

We’ve been doing our Dinakdakan for many years already for our family during holidays, parties, special occassions but not for business. But when we experienced the ECQ, we started to think, hey! I think we could start selling these since we haven’t tasted any Dinakdakan better than ours.



Our inspiration and motivation comes from the number 1 seller of Dinakdakan which sells a lot of quantities daily and has thousands of followers. Before we started to sell our product, we bought and tasted her Dinakdakan and that’s when we all told ourselves, we cook better than them. 😀


What are you most proud of in your place, food or service?

We cook and sell our Dinakdakan in two ways. Yes that’s right. We have classic dinakdakan which is mixed with mayo that is best paired with rice and we have our dinakdakan norte which is mixed with pig’s brain that is best served as pulutan.


What Pulutan or dishes would you recommend to first-timers and why?

Our Dinakdakan of course. When people think of pulutan, everybody thinks of sisig right away. And because of that, you can find sisig here and there. You can even find sisig on tins sold at supermarkets. Almost all filipinos knows sisig but not dinakdakan. Since dinakdakan si grilled, it gives you different kinds of flavours. Earthy, creamy and spicy taste which explodes in your mouth. An amazing experience not everyone knows about. 😀


How about the drinks? 😁 What would you recommend to first-timers and why?

For under 18, i would recommend milk tea since its quite addicting and gives you this sugar rush that boosts your dopamine levels. For people above 18, I would say Milk Tea for weekdays, beers for weekends. I dunno, just from personal experience maybe? 😀


Where are you located?

Sampaloc, Manila


Operating Hours and How To Order

We’re taking orders anytime and everyday that will be prepared and shipped the following day to ensure the freshness of our Dinakdakan