Hapag introduces a new, bold tasting menu inspired by the lesser-known flavors and stories of Western Visayas.
The philosophy of Hapag has always been about storytelling through food, a gastronomic journey into the heart of Filipino cuisine. After six months of showcasing the Metodolohiya menu, the time has come to explore new narratives. Chefs Thirdy Dolatre and Kevin “Nav” Navoa have introduced a fresh chapter, diving deep into the culinary treasures of Western Visayas.
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Thirdy says, “We’ve noticed our guests are eager for something new. Now that our team is fully adjusted to our new space, Nav and I felt it was the perfect moment to embrace a more ambitious vision.” That vision, the first in a regional series, begins with Western Visayas—a region whose rich culinary traditions have captivated the chefs since their 2021 journey to Iloilo.
Western Visayas is known for iconic dishes like inasal and batchoy, but Thirdy and Nav discovered it has much more to offer. Nav narrates, “When we visited Iloilo, we realized our understanding of the region’s cuisine was only surface-level.” Determined to delve deeper, they embarked on a whirlwind trip to the region.
From savoring tambo (bamboo shoots) cooked by a team member’s mother in Bacolod to learning the art of kinilaw from a master in Sagay, every stop was an inspiration. “The people, the ingredients, the terroir—it’s all so special,” says Thirdy. Their journey also led them to uncover rare treasures like asin tultul (artisanal Guimaras salt made with coconut milk) and Criollo cacao, lovingly cultivated by a Bacolod farmer. Criollo was brought into the Philippines via the Galleon Trade.
Nav says, “This isn’t just about creating flavors. It’s about telling the story of Western Visayas and its people.”
The Western Visayas menu celebrates both tradition and creativity. One standout is the batchoy and puto (rice cake) pairing, a nod to Thirdy’s mission to taste every variation of the noodle soup during their trip. “It’s like Japan’s ramen culture. Each version has its character,” Thirdy explains. Locals revealed the authentic Ilonggo touch: enjoying batchoy with puto and a soda like Mountain Dew.
Another highlight is a dessert crafted with the rare Criollo cacao. “We kept it simple to honor the purity of this cacao,” says Nav. Every dish tells a story of regional pride and culinary heritage.
Sommelier Erin Ganuelas-Recto enhances the experience with wine pairings tailored to Filipino flavors. “Filipino cuisine is bold and multifaceted, making pairing wines a delightful challenge,” she shares. For this menu, champagne takes center stage. “The Champagne and inasal pairing is a personal favorite,” Erin notes. The crisp bubbles balance the smoky, savory notes of the grilled chicken, creating an unforgettable synergy.
From the meticulous sourcing of local ingredients to the thoughtful crafting of each dish, the menu invites guests to embark on a journey that honors tradition while embracing innovation.
“This is just the beginning,” reflects Thirdy. “Through these regional series, we hope to showcase the depth and diversity of Filipino cuisine, one region at a time.”
Hapag is located on the 7th floor of The Balmori Suites, Hidalgo Drive, Rockwell Center, Makati City. Call (0917) 8885757 for reservations or inquiries.
Photos courtesy of Eat Public Relations.
