The collaborative menu features five familiar yet creative dishes that blend the rich comfort food sensibilities of Half Saints with The Underbelly’s irreverent approach to Japanese food.
What happens when saints dare to venture into the underworld? This is the question that lies at the heart of a new collaborative menu by The Underbelly and Half Saints, one that’s ready to present Manila’s food scene with a new collision of bold flavors, indulgent creations, and beautifully chaotic comfort food that’s nothing short of heavenly—or sinful, depending on who you ask. Helmed by chefs Christine Roque, Jo Arciaga, Noel Mauricio, and Jackson Chua, Saint Billy: The Underbelly x Half Saints Crossover is a limited-time only menu available from May 28, 2026 to June 11, 2026 at all Half Saints branches and at The Underbelly.
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A Look At The Dishes In The Collaborative Menu
Diners can expect a menu that blends the sensibilities both concepts have come to be known for, namely The Underbelly’s irreverent takes on Japanese cuisine and Half Saints’ rich comfort food. All items on the menu were co-created by the four chefs, their distinct personalities, techniques, and flavor sensibilities present in every dish.
The Saint Billy menu is divided into two sides, the Saints and Sinners, which take inspiration from the duality of both brands. The Saints section features dishes that are comforting and deceptively wholesome in flavor—rich but balanced, and of course, familiar in that nostalgic way. Meanwhile, the Sinners portion embraces unapologetic excess with its deeper, spicier flavors and playful twists that are blissfully hedonistic.
On a larger scale, the split reflects the collaboration’s central idea of juxtaposition: comfort meets chaos, and restraint meets excess. The dishes at Saint Billy are a little bit of everything, and you won’t want to miss any of them.
Explore the featured items in the categories and gallery below.
SAINTS
- Billy’s Holy Ribwich (₱375) – shokupan bun, grilled chashu, onions, horseradish sauce, pickles
- Crispy Pork Abura Soba (₱450) – bagnet, stracciatella, calamansi kosho, menma
- Calamansi Coconut Granita (₱275) – calamansi crémeux, dried sponge cake, orange ferment
SINNERS
- Inferno Tantan Puff Pizza (₱375) – yuzu cream cheese, tantan sesame pork, crispy nori, wasabi honey
- Pork & Brie “Pain” au Chocolat (₱395) – black cacao croissant, braised pulled pork, Brie de Meaux, calamansi kosho, daikon
The Underbelly is located at The Alley at Karrivin, Chino Roces Avenue Extension, Makati City. Follow @the.underbelly.ph on Instagram for updates.
Half Saints has two branches in Manila. Its Quezon City branch is located at Unit 9, G/F, The Ignacia Place, 62 Sgt. Esguerra Ave, Diliman; its Taguig branch is located at the G/F Milestone Building, 5th Avenue, Bonifacio Global City. For more information and to order online, visit halfsaints.com. For updates, follow @halfsaints on Instagram and Facebook.
Photos courtesy of The Underbelly and Half Saints
Frequently Asked Questions
It’s a limited-time collaborative menu created by Chefs Christine Roque, Jo Arciaga, Noel Mauricio, and Jackson Chua. The menu combines Half Saints’ rich comfort food sensibilities with The Underbelly’s irreverent approach to Japanese cuisine through five exclusive dishes.
The Saint Billy collaborative menu is available from May 28 to June 11, 2026 at all Half Saints branches and at The Underbelly in Makati City. Diners can order the crossover dishes at Half Saints Quezon City, Half Saints BGC, and The Underbelly at The Alley at Karrivin.
The Saint Billy menu is divided into two categories: Saints and Sinners. Featured dishes include Billy’s Holy Ribwich, Crispy Pork Abura Soba, Calamansi Coconut Granita, Inferno Tantan Puff Pizza, and Pork & Brie “Pain” au Chocolat. The dishes blend Japanese-inspired flavors, comfort food elements, and playful twists.
The Saint Billy collaboration explores the contrast between comfort and chaos, restraint and excess. The “Saints” dishes focus on nostalgic and balanced flavors, while the “Sinners” selections lean into deeper, spicier, and more indulgent profiles. The menu reflects the distinct personalities and flavor sensibilities of both concepts.
