Stephen’s at Balay Puti: A must-visit dining destination in Silay, Negros

Drawing from his experience at restaurants around Metro Manila and reputable hotels like the Mandarin Oriental Hotel, InterContinental Manila, and Crowne Plaza, chef Escalante crafts a spread of dishes fueled by emotion. The menu is both nostalgic and exciting, taking inspiration from various cuisines to create new takes on comfort food. Yes, the restaurant offers classic favourites like French toast, fish tacos, and homemade corned beef, but his unique style shines brightest with signatures like the Spanish chorizo carbonara, mushroom steak paella, and his signature “Bad boy” cola ribs with kimchi fried rice. “My philosophy in cooking is that each dish should have a balanced play of flavours, giving the palate a multi-dimensional symphony of taste and texture orchestrated to delight the senses,” Escalante reveals.

Since opening its doors to the public in December 2021, Stephen’s at Balay Puti has become a favoured destination for special occasions, from birthdays to Valentine’s Day celebrations and even weddings. Last October, the team also launched Comedor by Stephen’s, a casual dining concept offering timeless Filipino dishes like lumpiang sariwa or but-ong (sticky rice cake) with tskolate, also found at Balay Puti. 

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With the success of Stephen’s at Balay Puti and now, Comedor by Stephen’s, it may come as a surprise that Escalante helms both the kitchen and restaurant operations from a wheelchair—the result of an unfortunate accident that severely damaged his spinal cord, causing partial paralysis. Lost and dispirited, Escalante found purpose through food, determined to overcome any challenge in his way. “The mind and the body have no boundaries as long as you are willing to sacrifice, work hard, and have the discipline and determination to go after what you want,” quips the resolute chef. 

Hear more from chef Stephen Escalante, below:

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Tell us about your establishment and how it all began. What was the brand’s concept and ethos?

Balay Puti is an expression (epitome) of Negrense heritage. I was inspired by the beauty of its architecture, which blended perfectly with my vision of an elevated dining experience, evoking the once lavish lifestyle of sugar barons.

How has the restaurant evolved over the years?

We continue to evolve with our core values of excellence and experience. We feed the heart. We are becoming a dining destination.

Who runs the kitchen, and who runs the restaurant?

I personally manage the day-to-day operations. I have a dedicated and dependable team that breathes life into Balay Puti. We all enjoy eating. My kitchen staff has no formal culinary education, but they all love to cook and have good taste. They all learned from me, the Chef Stephen standard. The boys in the restaurant make sure our guests are happy. I am the coach, trainer and manager of my team.

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What are some of the most important lessons you’ve learned in the business?

I cannot be complacent—I have a demanding market. But I like the challenge.

What is a challenge you didn’t expect to face, and how did it impact you?

The challenge is to keep my customers and myself happy. As an artist, I realised that what I create is not only for myself but must also delight my audience, my customers.

What is the best piece of advice you’ve received?

I appreciate the advice and encouragement from family, friends, customers (even strangers) and my team. I remember my uncle, Tony Boy Escalante, telling me, “No guts. No glory.”

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How do you keep the restaurant and menu relevant and updated?

I stay in touch. I feel the pulse [of the industry]. I keep my senses open to what’s happening. I create to delight my audience.

What is your favourite part of the job?

Having happy guests and customers enjoying my food and their dining experience at Balay Puti.

What makes Stephen’s at Balay Puti a destination restaurant?

The Balay Puti experience is more than just food; it’s the whole package: food, service, ambience, people, location, and more.

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How has the restaurant scene in Negros evolved? What are some of the new trends that you observed, for better or for worse, and where do you think the Negros dining scene is headed?

Negrenses love to eat. Food is always present in our social gatherings. I observed that international restaurant chains are opening in Bacolod, adding flavour to the local food scene. Meanwhile, local chains are expanding and levelling up. I hope the dining scene will stay vibrant.

How have you adapted to successfully run the kitchen team and cook at the restaurant while in a wheelchair? What changes did you have to make and how has this experience been?

I am a full-time chef. So I planned the kitchen and organised the workflow based on my disability to ensure efficient operations and meet my service standards. For example, the spaces between stations were widened so I can easily move around in my wheelchair, not only in the kitchen but around Balay Puti.

What message would you like to share with people overcoming challenges to reach their dreams?

Believe in yourself. The mind and the body have no boundaries as long as you are willing to sacrifice, work hard, and have the discipline and determination to go after what you want.

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