Taguan is giving cafe classics a Filipino twist. Lattes arrive swirled with delicately sweet ube, banana ketchup jazzes up bacon and egg rolls, and toasties are stuffed with 24-hour slow-cooked beef pares.

Although some dishes riff on Australian classics, Taguan doesn’t completely buck tradition. Family-recipe Chicken or pork adobo is the menu’s centrepiece. Served with garlic rice, slices of fried potato and a jammy boiled egg, it’s garlicky, with balanced salty, sweet and sour elements.

The cafe is the sibling venue to the owner’s original Taguan in Baguio, a city in the mountains four hours north of Manila.