Comfort food has a funny way of crossing borders. Usually, it comes in the form of a dish you’ve grown up eating. Other times, it’s a familiar flavor tucked inside something entirely new. Thai and Filipino cuisines may have their own signatures, but both understand that the best meals are built on bold flavors, balanced tastes, and dishes meant to be shared around the table.
That shared love for comforting food is exactly what Greyhound Café Philippines explores with its new menu now available in all branches this July 2026. A Bangkok-born brand known for bringing a creative spin to traditional Thai fare, Greyhound reignites that spirit with their new menu featuring Thai flavors with a Filipino twist. Led by Executive Chef Aniwat Vadhanachai, better known as Chef Chay, the latest offerings reveal just how naturally the two cuisines complement each other.
‘Thai and Filipino cuisine share many similarities, from our love for bold flavors to dishes that bring people together,’ says Chef Chay. ‘With this menu, we wanted to celebrate those connections while staying true to the authenticity of Thai cooking.’
Familiar flavors
THE idea comes across best when the dishes lean into flavors that already feel familiar. Greyhound Cafe’s Beef Pares, for instance, draws inspiration from Thailand’s own Kai Palo, a slow-braised pork dish, but swaps in beef that’s braised for hours. You also have fried tofu and a hard-boiled egg, all simmered in a sweet-savory broth infused with Thai five-spice. It’s less sweet than the pares many Filipinos are used to, but fresh cilantro added a fragrant lift. When we had this, it was paired with their Bagoong Fried Rice, where crispy pork, bagoong, and a gentle kick of spice came together in every spoonful, and it’s the kind of combination that quietly convinces you to reach for another serving of rice.
That same familiar-but-different approach continues across the menu. The Ground Pork Omelette with Salted Egg is inspired by the Filipino Torta. Chef mentioned that it is fried in a pot instead of a pan, giving it an airy, almost soufflé-like texture before it’s finished with salted egg, crispy Thai basil, and served with Sriracha on the side. It almost feels like bibingka and torta had a Thai cousin. Meanwhile, the Fried Rice with Dried Beef took cues from tapsilog but replaced the usual beef with house-made dried beef that’s cured, dried like jerky, then fried for an addictive crunch. Instead of vinegar, it’s served with Thai fish sauce and chilies for a brighter finish.
Among my favorites was the Greyhound Café Seafood Spring Rolls. Filled with shrimp, squid, scallops, and asparagus, each roll is light and crisp, while the homemade Thai sweet chili sauce adds just enough sweetness, spice, and tang to let the seafood shine. And with each bite, the flavor evolves from a light seafood spring roll to something that feels like you can also easily hear the ocean waves if you close your eyes while eating. It was one of those appetizers that’s surprisingly easy to keep reaching for.
Reinterpretation of dishes
VEGETABLE dishes receive just as much attention. Chef Chay introduced his dish, Morning Glory, with Shrimp Paste, which reinterpreted ginisang kangkong sa bagoong using flash-fried morning glory with garlic and chili. It is reminiscent of Pak Bung Fai Daeng, a popular stir-fried morning glory dish in southern Thailand. The Sautéed Eggplant with Ground Pork follows a similar idea, pairing flash-fried eggplant with fragrant Thai basil, garlic, chili, and ground pork for a homey dish that echoes ginisang talong while carrying the unmistakable aroma of Thai basil.
Filipino celebrations wouldn’t quite be complete without crispy pata, and Greyhound’s version gives the classic a distinctly Thai personality. Marinated in Thai herbs before being broiled, the pork knuckle is dried for 24 hours and deep-fried for beautifully crisp skin and tender meat. Paired with rice, pickled vegetables, jaew sauce, and tamarind chili paste, every bite starts sweet before giving way to a lingering spicy kick, while the pickled vegetables keep the richness in check.
To end the meal, Greyhound’s Bua Loy offers a Thai take on the Filipino favorite ginataang bilo-bilo. Soft, chewy rice balls are filled with sweet potato and ube in others. It is served in mellow coconut milk with young coconut meat and sesame, creating a dessert that’s familiar and quietly nostalgic without trying too hard to imitate the local favorite. Easily another standout from the menu.
Perhaps that’s what makes Greyhound Café’s newest offerings feel less like fusion and more like familiarity. Instead of forcing two cuisines together, the menu simply reminds diners that Thai and Filipino cooking have always shared a love for bold flavors, generous portions, and meals meant to be enjoyed together. Available across Greyhound Café Philippines branches starting this July 2026, the new menu invites diners to rediscover familiar Filipino favorites through a distinctly Thai lens. Sometimes, all it takes is a fresh perspective to realize they were speaking the same language all along.