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, salmon, coconut vinegar sauce, fried wonton chips
Pairing: Markus Molitor, 'Haus Klosterberg', Riesling 2021
Squash Soup
Lemongrass Roasted Butternut Squash, Enoki Mushrooms, Crispy Garlic
Pairing: Zagra, Valle dell'Acate, Grillo 2023
Ensaladang Talong
Grilled & smoked eggplant, blackened garlic sauce, pea shoots, cherry tomatoes, crispy yuca, fried shiitake, pickled Fresno peppers
Pairing: Le Masse, 'Camporella', Trebbiano 2021
Pork Adobo
Braised pork belly in soy and coconut vinegar, dry bay leaf, toasted black pepper, red onions, fresh garlic, and served crispy fingerlings tossed in fresh herbs on banana leaves
Pairing: Bramare 'Valle Uco', Malbec 2021
Buko Pie
Shredded young coconut, homemade pie crust with coconut butter
Pairing: Col dei Venti, 'Girontondo', Brachetto 2023
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.
