Our story
Built with family. Growing with community.
Minda Concepcion Calagui has always cooked for the people closest to her. Adobo on a weeknight. A mountain of lumpia for a birthday. Palabok when the house was full. Minda's Kitchen is that same table, opened to the Bay Area.
A pot that never really left the stove
Every dish here tells a story. The tangy warmth of sinigang. The savory depth of adobo. The snap of a shanghai lumpia fried the moment you ask for it. These are not restaurant inventions — they are the recipes Minda cooked until they tasted like home, then cooked again for neighbors, then for anyone who found her on DoorDash or walked up San Diego Street.
The kitchen is woman-led and family-owned. Brandee and the rest of the Calagui table have been in the photos, the late nights, and the weekend specials. What started as “I love cooking, especially for my family” is now a small restaurant with a long guest list.
Good food, good mood
That line is not marketing. It is the measure. If the rice is fragrant, the sauce is balanced, and someone at the table goes quiet for a second — that is the night. Catering and large orders have always been welcome, because Filipino food is meant to be shared at volume: trays of pancit, a whole adobo, empanadas by the dozen.
From San Pablo we cook for Contra Costa and the rest of the Bay. Frozen lumpia for your own freezer. Inasal on the weekend grill. A banana lemon cake when someone you love has a birthday. Come hungry. Leave with a bag for tomorrow.
Come sit at the table
Pickup in San Pablo, delivery across the apps, or a catering tray for the next gathering.