You’ve never tasted Visayan food like this
Hapag is having a moment right now. The upscale Filipino restaurant in Rockwell, Makati has just premiered its newest tasting menu, which takes beloved dishes and flavors from a Filipino culinary capital in the Western Visayas region and serves them in its own unique way.
“We’ve noticed our guests are eager for something new,” says Thirdy Dolatre, one-half of the creative culinary minds behind Hapag, along with Kevin “Nav” Navoa. “We felt it was the perfect moment to embrace a more ambitious vision [with Western Visayan cuisine].”
“We felt it was the perfect moment to embrace a more ambitious vision [with Western Visayan cuisine],” says Thirdy Dolatre
Of course, this particular vision was spurred when the two connected with the region. “When we visited Iloilo, we realized our understanding of the region’s cuisine was only surface-level,” says Navoa. They forged the flavors of the new menu through the winds and rains of Tropical Storm Kristine—and ended up with a set that more than satisfactorily tickles the tongue.
The seven-course menu begins with the Hapag version of Iloilo’s famous La Paz batchoy, first concocted at the La Paz Public Market in Iloilo City. This starter sees the original flavors preserved in a new form, paired with tender and chewy puto rice cakes that go well with the savory noodle soup. This gives the diner a taste of what’s to come throughout the meal—ideas that are fully familiar to those who have had these delicacies in the Philippines but presented in out-of-the-box ways that still stay true.
From La Paz batchoy, the menu travels to Bacolod inasal skewers that showcase the chicken’s gizzard, skin, and rear end; a showstopping kinilaw of three different kinds of fish served with a side of cacao vinegar, an ode to the kinilaw masters of Sagay, Negros Occidental; ginataang tambo (bamboo shoots) with Negros blue crab and a sweet corn custard; topped by a reimagining of Negros piaya (unleavened bread) with potato miso stuffing that serves as a tortilla-esque wrap for river shrimp salad and Sturia caviar from France.
“There were so many inspirations behind this menu because of our recent trip. The first thing we did was land in Bacolod, and our cook, Jairus, was generous enough to let us into their home to try his mom’s cooking. We specifically requested to try a dish called tambo. It was amazing and inspired one of the dishes we created for this menu,” says Kevin “Nav” Navoa
The five appetizer courses set the table well for the main course: a combo of the kadyos, baboy, at langka stew of pork belly with chorizo Negrense; and the flavorful sinugbang adobado, or grilled dry-aged red snapper fish that’s served with the eponymous adobado sauce—a mixture of tuba vinegar, turmeric, coconut milk, and aromatics. The two dishes are paired with a hearty serving of kalo-kalo nga may kalkag, garlic fried rice dotted with kalkag or baby shrimps.
All throughout the meal, you’ll also wash the dishes down with Hapag’s highly curated selection of wines, paired by in-house sommelier Erin Ganuelas-Recto. The opening courses are matched with champagne (her personal favorite with the inasal), while the meaty main gets the perfect red wine to go with it.
By the time we got to the main course, we were full and satisfied but not to the point where our bellies got uncomfortable. That may be the beauty of this tasting menu, which ramped up the volume near the end without overdoing it.
A full-course meal won’t be complete without dessert, and Hapag doesn’t skimp on that, either. The final course got us three different dessert dishes: the restaurant’s take on the flaky favorite Napoleones pastry as well as butterscotch fudge brownies made of Que Rica’s famous pili nuts, and chocolate ice cream created from Bacolod-grown criollo cacao. The dessert course puts together a worthy finishing touch to a memorable meal that you’re sure to be raving about with your friends and family for a while (like I did).
While it’s easy to say that Dolatre and Navoa’s new menu may be “disrespecting” the food’s heritage and real-life cultural roots by removing it from its original circumstances and elevating it at Hapag, there wasn’t any erasure going on when they put this menu together. The chefs did their legwork and sufficiently paid their due courtesy to the homes these recipes grew from; what they did is an exercise in pushing the possibilities of the art based on their own abilities and imaginations.
While it’s easy to say that Dolatre and Navoa’s new menu may be “disrespecting” the food’s heritage and real-life cultural roots by removing it from its original circumstances and elevating it at Hapag, there wasn’t any erasure going on when they put this menu together
The originals were and will never be erased—you can still have and enjoy them in their original forms any time you like, especially once you’ve tried the Hapag version. Think of this as them simply flexing their creative muscles in honor of the established traditions. For this diner who feels that tasting menus could be hit or miss because of the format, Hapag knocks its idea well out of the park.