Cover 9 chefs collab for Manyáman by Balé, Pampanga
9 chefs collab for Manyáman by Balé, Pampanga
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Balé spectacular nine-chef collaboration for their annual summer’s end party was vibrant, youthful, and distinctly kapampangan
What started as a very casual gathering of food and hospitality industry friends at Balé in Sta. Rita, Pampanga has now become an annual celebration of good food, music, and interesting people. The sprawling, woodland property has always been home to William Panilio and his family, hence the name, which in the Kapampangan dialect means home. It still is, so Panlilio refuses to call it neither an events place nor a restaurant. They simply open it to guests on occasions when a fun gathering is in order, such as their end-of-summer party, they have dubbed Manyáman, meaning “delicious” in Kapampangan.
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Above 9 chefs collab for Manyáman by Balé, Pampanga
Above 9 chefs collab for Manyáman by Balé, Pampanga
9 chefs collab for Manyáman by Balé, Pampanga
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The Manyáman event concept came about after Panlilio (who, when not managing the property, is a lawyer who shuttles back and forth between Singapore and the Philippines for work) reconnected with his former high school classmate Angelo Comsti. As a well-connected figure in the food and beverage industry after penning many cookbooks on Filipino cuisine, a long-time columnist and food writer, and having recently opened his own modern retro Filipino restaurant, Offbeat Bistro, the bond between these two foodies came naturally. “It all happened quite organically,” Panlilio explains. “We decided to invite some chefs over to Balé for Angelo’s birthday to share a nice Kapampangan meal with us. We cooked together and dined al fresco, enjoying conversations over delicious food and wine. I suppose everyone had so much fun that we decided to do another event, this time the chefs wanted to cook their own dishes, too, and we decided to open the party to the public, so we sold seats. Again, everything just came together so naturally and the first one was so memorable,e we decided to do it again this year.”
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Above 9 chefs collab for Manyáman by Balé, Pampanga
Above 9 chefs collab for Manyáman by Balé, Pampanga
9 chefs collab for Manyáman by Balé, Pampanga
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Balé’s in-house chef Gina Sabares shared her kitchen, outfitted with the wood-burning stoves that have been the method of cooking in the Panlilio home for decades, with eight of her peers. Most of the collaborating chefs are Metro Manila-based, with one also from Pampanga and another coming all the way from Coron, Palawan. As guests arrived, they were treated to Sabares’s pititian patikim, which is Pampanga chicharon served with aligue, pickled onions, and wrapped in lettuce. Generous platters of her sisig, accompanied by a rice that was made orange with crab fat, were also displayed for guests to enjoy buffet-style.
We had to take it easy on the rice, though, because the chefs did not hold back in terms of creativity, flavour, and yes, portion size. Rhea Rizzo (Mrs. Saldo’s) does a sexy twist on a ham and cheese sandwich with grilled coconut pork belly, caramelised pineapple jam, and queso de bola mayo on a buttery brioche bun. Bettina Aguelles (former culinary director of Sofitel Manila) flexed her firm grasp on French cooking techniques and made kaldireta with salt-cured duck leg, rich tomato gravy, olives, and root vegetables. Chef JM Sunglao of Apu Rening’s Kitchen in Angeles City made kilayin four ways— pork cooked traditionally in vinegar, then served as Thai larb, on a tostada, and in a croquette.
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Above 9 chefs collab for Manyáman by Balé, Pampanga
Above 9 chefs collab for Manyáman by Balé, Pampanga
9 chefs collab for Manyáman by Balé, Pampanga
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Bespoke travel company Tao Philippines sent Ann Pansinsoy to offer a taste of Coron with their Palawan paksiw sa alagaw— El Nido talakitok soaking in their signature cashew vinegar and Balé alagaw imparting its delicate floral flavour. In true chef Tina Legarda (Bamba Bistro, Kumba) fashion, her pinalabok na pancit of housemade halal noodles is made rich by a combination of pork satay sa atsuete and green onion calamansi sauce, topped generously with patis crumble, chicharon, grated egg yolk and fried garlic for a flavour explosion.
The carbfest ensues with Dedet dela Fuente’s seafood tocino paella with tocino tutong, proving that her creativity and culinary prowess go beyond lechon. Guests had this alongside Francis Lim’s jungle curry, which is much spicier when done traditionally, but his milder version, made with poultry and game, yard beans, and root vegetables, did not pull punches when it came to richness and complexity. Co-host Angelo Comsti served dessert— his version of the Kapampangan pactu, which had a maja blanca pudding, salted unti kelapa, roasted cashew, and rosquillo crumble in pandan crepe, drizzled with patis caramel.
See also: 11 award-winning restaurants in Asia that built an empire around one dish
Above 9 chefs collab for Manyáman by Balé, Pampanga
Above 9 chefs collab for Manyáman by Balé, Pampanga
9 chefs collab for Manyáman by Balé, Pampanga
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It will not be a proper party without wine and the chilled bottles were provided by beverage curators Cosmo and Vino, a creative side hustle by marketing expert E.G. Bautista and sommelier Ian Santos.Their muscatel and sauvignon blanc blend, the popular rosé, and a bright, fruity pinot noir flowed throughout lunch and up to sunset, when the party moved to the pool where fairy lights were strung to set the mood for dancing until late with multiple DJs.
The energy was easy and young, something that again came organically with the crowd that was eager to experience new things, and maybe make a new connection or two. “If the vibe feels young and vibrant, again that is just how things came to be,” Panlilio expressed. “We also got lucky with the collection of guests that came and were invited. It was just such a happy and fun crowd.” Balé, while Kapampangan by default, is a true celebration of the local culture as well as all things Filipino. “Sure, Balé is in Pamapanga and the food we cook here is Kapampangan, but it's not just that. It's really Filipino food. So, for this event, we really branched out and wanted to feature other regional dishes, not just Kapampangan. We are looking forward to next year where we are hoping to meet new friends, welcome new guests to our home, and also collaborate with more chefs, not just from Manila but from the other provinces.”
9 chefs collab for Manyáman by Balé, Pampanga
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Above 9 chefs collab for Manyáman by Balé, Pampanga
9 chefs collab for Manyáman by Balé, Pampanga
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Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
