Woo Bar serves a calamansi-infused ceviche that uses the Filipino citrus fruit for a sharper, more aromatic acidity than standard lime.[25] The dish usually showcases small pieces of fish or seafood dressed in this tangy marinade, with herbs and possibly chiles that align with the bar’s Southeast Asian leanings.[25] Eating it, you get a bright, zesty hit from the calamansi, a fresh crunch from the garnishes, and a light, cooling effect that works well alongside drinks. Commentary on the restaurant often points to this ceviche as a smart use of Southeast Asian flavors in a familiar format.[25]