HARVEST OF MEMORIES: A TASTE OF PALAWAN’S BOUNTY
This menu invites you into Chef Wing’s personal memories of his mother and grandparents—preparing meals together and preserving flavors passed down through generations. Some dishes honor traditional Filipino recipes, while others are imaginative interpretations inspired by the heart of the cuisine.
CHEF WING VILLARIAS’
TASTING MENU:
Kinilaw
Diced cucumber, diced mango, red onions, herring, coconut vinegar sauce, fried wonton chips
Squash Soup
Century egg, wild black rice, lemongrass, ginger, calamansi, oven-roasted duck glazed with adobo sauce
Ensaladang Talong
Grilled & smoked eggplant, blackened garlic sauce, pea shoots, cherry tomatoes, crispy yuca, fried shiitake, pickled Fresno peppers.
Pork Adobo
Braised pork belly in soy and coconut vinegar, dry bay leaf, toasted black pepper, red onions, fresh garlic. Served with jasmine rice on banana leaves
Buko Pie
Shredded young coconut, homemade pie crust with coconut butter
Chef Wing Villarias: Born in Palawan, Philippines, Chef Wing brings bold, modern takes on Filipino flavors. After honing his craft at top DC spots like Maketto (Michelin Bib Gourmand), he now leads Balangay, a pop-up celebrating his culinary heritage.
