Cover Pangulasian Island is a tropical paradise (Photo: Courtesy of Pangulasian, El Nido)
Pangulasian Island is a tropical paradise (Photo: Courtesy of Pangulasian, El Nido)
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We recap the enchanting sights, stories, and flavours we encountered on our trip to Pangulasian, El Nido, where dining is elevated into an art form for all senses
Naturally, everything and anything seems possible in paradise—an apt epithet for Pangulasian, El Nido. Immersed in the Philippines’s unruffled splendour, from crystal clear waters to fantastic limestone cliffs and abundant wildlife, this crescent-shaped island in the heart of Bacuit Bay requires little embellishment to impress.
Ayala Land Hospitality’s eco-luxury resort on the island recognises this, offering unparalleled privacy and tranquillity while, more importantly, keeping to its mission of honouring and conserving its rich environment. Such has captivated discerning patrons from all over the globe, bringing Pangulasian its well-deserved renown as a pristine island destination—the place of dreams for intimate getaways and distinctive luxury experiences. Topped off with its polished hospitality, attention to detail, and stellar cuisine, the multi-awarded property—recently recognised among Tatler Best Hotels of Asia—has established itself within a league of its own.
Tatler was invited to fly in to El Nido and experience all these for ourselves in time for ‘Tales from the Grapevine’, an exclusive wine-pairing dinner with Tim Mondavi, son of the illustrious Napa Valley winemaker Robert Mondavi, who is continuing his father’s legacy with the Continuum Estate. With less than twenty seats at the table and each dish curated for the event, it was but a prime example of Pangulasian’s dedication to excellence and what they could mount with their expansive space.
Above Home to just 42 villas, Pangulasian offers utmost privacy and tranquility (Photo: Courtesy of Pangulasian, El Nido)
Above Pangulasian has become a top destination for couples on their honeymoon or celebrating an anniversary (Photo: Courtesy of Pangulasian, El Nido)
Home to just 42 villas, Pangulasian offers utmost privacy and tranquility (Photo: Courtesy of Pangulasian, El Nido)
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Consider a relaxed supper within a hidden cove or under the stars, or an elaborate wedding on the fine white sands where every detail is injected with the couple’s personal touch. In a conversation with Tatler, executive chef Ric Ramos said, “We have an experienced team behind us, and given the beauty of our expansive islands, we’re able to cater to more than just off-the-box services and experiences.” This is the resort’s distinctive brand of personalised luxury, where a dash of storytelling makes all the difference.
Recently celebrating his first anniversary in El Nido, Ramos spent the last year strengthening the Pangulasian brand through its F&B programme. He succinctly captures the island’s cuisine as “sustainable, exciting, and memorable”, highlighting their use of fresh and locally sourced ingredients as the cornerstone of their menu. As such, the resort’s takes on seafood are must-orders—from the delicately balanced ceviche in a light coconut-lime bath to the succulent Palawan’s fresh catch that is grilled to perfection. Each well-crafted bite delivers the quintessential tropical dining experience.
Above Guests gathered at sundown for "Tales of the Grapevine" (Photo: Courtesy of Pangulasian, El Nido)
Above The pool area at Pangulasian (Photo: Courtesy of Pangulasian, El Nido)
Guests gathered at sundown for "Tales of the Grapevine" (Photo: Courtesy of Pangulasian, El Nido)
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Of course, the event last November 9th is perhaps the most striking display of their culinary prowess yet. Held in partnership with Premium Wine Exchange and Continuum Estate—respectively represented by director Jaime Jalandoni and the soft-spoken Mondavi—‘Tales from the Grapevine’ led us through the 100-year journey of one of Napa Valley’s most influential winemaking families, while we sipped through their luscious selection of blended wines and enjoyed the dishes curated specifically to pair with them.
We gathered at sundown, arriving at the beach just as the sky bled into a breathtaking gradient. There, a long candle-lit table with white linen had been set up, accented by handcrafted Filipino touches like the woven runner and raffia flower vases. Flutes of crisp champagne and canapés were passed around while guests watched the sunset and mingled, with tender, live music completing the atmosphere.
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Above Distinctly Filipino touches on the dinner table (Photo: Courtesy of Pangulasian, El Nido)
Distinctly Filipino touches on the dinner table (Photo: Courtesy of Pangulasian, El Nido)
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Once the sky was dark, we settled into our seats and listened to warm greetings. “If you think about it, the most important social institution in life is a meal,” Mondavi remarked. “It’s where you share your dreams and nourish your heart, body, and soul. And when you add wine, it is elevated into a celebration.”
The seasoned winemaker continued to relay his family’s stories as we were served the first pairing: Continuum Estate’s Sentium 2022 and a slightly sweet hamachi crudo. A lithe and vibrant sauvignon blanc, its refreshing notes of citrus, berries, and savoury herbs were all the more highlighted by the morsels of buttery soft hamachi with a yuzu-passionfruit dressing, coriander pesto, caper berries, and trout roe. Furthermore a testament to the Mondavi family’s generational passion for wine, the Sentium’s bottle features the delicate hand-drawn work of his daughter, Chiara.
Above Hamachi crudo (Photo: Courtesy of Pangulasian, El Nido)
Above The Continuum Estate's Novicium 2021 vintage (Photo: Courtesy of Pangulasian, El Nido)
Hamachi crudo (Photo: Courtesy of Pangulasian, El Nido)
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While spot-on with the first course, Ramos demonstrates his expertise with the second dish, which is what some might consider an unconventional match. To pair with the Novicium, presented in vintages 2014 and 2021, we were served a butter-poached slipper lobster, locally known as pitik-pitik. Half-buried under a silky vanilla beurre blanc and complemented by a port wine reduction, black truffle sauce, and mango-passionfruit glaze, the plump and tender lobster seemed to burst and melt in your mouth.
Along with it, sips of the full-bodied and velvety Novicium proved just as decadent. As Tim repeatedly emphasised during dinner, older wines provide better flavour—and in this case, the 2014 vintage displayed a longer and oakier finish, sweetly lingering on the palate. Strong traces of vanilla, black fruits, and spices were apparent, perfectly attuned with Ramos’s varnishing on the pitik-pitik.
Above Chef Ric Ramos's butter-poached lobster (Photo: Courtesy of Pangulasian, El Nido)
Chef Ric Ramos's butter-poached lobster (Photo: Courtesy of Pangulasian, El Nido)
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Ramos returned to a classic for the third pairing: grilled A5 Wagyu striploin on a red wine demi-glace with the Continuum, a cabernet sauvignon-driven blend. Similarly presented in two glasses, the 2014 and the 2021, this proprietary red boasted a pronounced and layered flavour intensity that almost seemed to complete the dish. The steak was simple, yes, but in all the ways you want it to be—uncomplicated and unadulterated in its taste, with only the lush, earthy notes of the Continuum as a suitable flavour enhancer.
More from Tatler: Get a taste of France with the recent reopening of Le Bristol Paris’s Epicure
Above A5 Wagyu served with roasted vegetables (Photo: Courtesy of Pangulasian, El Nido)
A5 Wagyu served with roasted vegetables (Photo: Courtesy of Pangulasian, El Nido)
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Just as each wine opens a door into the Mondavi family’s history, Ramos also reveals something of his culinary background with each plate—his foundational training in French and Japanese cooking techniques, his two-decade career across some of the finest hotels in the Philippines and the United States, and ultimately his love of homegrown food.
This was no better embodied by the final course to our exquisite meal: Pangulasian’s essential rendition of the buko pie, composed of a creamy panna cotta, caramel crumble, ice cream, and freshly cut coconut. This humble fruit, which grows abundantly on the island, sealed the dinner with a refreshing and unmistakably local tang.
Above Pangulasian's unique take on the buko pie (Photo: Courtesy of Pangulasian, El Nido)
Pangulasian's unique take on the buko pie (Photo: Courtesy of Pangulasian, El Nido)
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One must note that the sky was pitch-black for most of the dinner, our only light emanating from the subtle glow of candles, fitful flashes of a few cameras, and distant stars. There was little to go about the visual quality of the dishes—but between the compelling flavours of each pairing and the equally riveting stories exchanged by those on the table, all our senses felt heightened to appreciate the shared artistry of Pangulasian and Continuum Estate.
The unforgettable evening was, moreover, a testament to Pangulasian’s magic and its remarkable ability to craft bespoke dining experiences that tug on the heartstrings and linger long in memory. Until the next personalised meal and stay on this idyllic island in El Nido, we pleasantly await our return to paradise.
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Trained as a student journalist, Mac’s knack for writing was a serendipitous discovery. Years later and she can’t imagine doing anything else. When she isn’t typing away on a story, she revels in being lost in a new city, revisiting a cosy film or sitcom, and idling away with her dogs.
