Hapag's new eight-course menu draws from the chefs' physically demanding mountain expedition, blending creativity with their adventure experiences through dishes like Etaglaw, while showcasing fermentation techniques and local mountain ingredients in a unique dining journey that includes a kitchen tour and a playful nod to regional Pancit Batil.
Inspired by a trip to the mountain region that the Hapag team took sometime in late 2025, the eight-course menu comprises of Hapag chefs' interpretations of the meals they enjoyed on the expedition.
, they also said it is"the most physically demanding one we've ever built," as they recalled the many challenges of their mountainous adventures. Were these challenges reflected in the menu that is ambitious as it is creative? Perhaps. They recall navigating different twisted roads, rdiges, and cliff drops and we wonder if the Etaglaw for instance — an uneven partner course comprised of etag ice cream and kinilaw — reflects all of those experiences.
The dining experience at Hapag begins with a short tour of the restaurant at the Balmori Suites in Rockwell, starting at the wall of jars containing ferments, the oldest of which is from 2020. Fermentation it seems is a favorite process and technique at Hapag, and one that appears throughout the meal.
At the entryway, a table of ingredients showcases the bounty of the mountains — heirloom rice, vegetables, root crops, etag and other meats — and what make up the forthcoming dinner. From there, diners are brought to the different stations in the kitchen to see the chefs in action. The eight-course meal opens with a duo of duck, a clear broth called Lini'ku and a little finger food of Pinunnog.
Then comes the trio of snacks: The beef tartare called Kinuday, the charming ube cheese tart, and the most revealing of the three, the mushroom dinakdakan. After the Etaglaw comes the Pansit a la Pogi, a cute and loveable rendition of Tuguegarao's famous Pancit Batil. Pancit is hardly expected in tasting menus so seeing Hapag give it a try — complete with presentation, elevation, and all — is refreshing.
It's almost like the necessary ice breaker in any stiff or awkward situation. Buro comes next, a bread course that's like a cross between a slice of pizza and an upscale open-faced sandwich, and then the taho palate cleanser that feels more like a knowing wink or an inside joke than a course that prepares your palate for what's next. At this point, everything feels and tastes a little self-conscious.
Hapag knows what it wants to do, but it feels like they are a little encumbered by it all. So the main course Salu-Salo is almost like Hapag breaking free of expectations and into a huge heave of joy. Presented family style, the way FIlipinos eat, the plenty meats — beef kiniing, pork longganisa, prawn pinuneg — heirloom rice and vegetables are presented joyfully, abundantly, and with less fine-dining fare.
It's difficult not to smile at the sight of it, and to melt at the rich deliciousness of it all. Salu-Salo carries a different kind of confidence, a certain kind of self-assurance, as if Hapag is finally doing something it has long imagined to do. It's easy to lose yourself in all of it, but we advise to take your time and slow down. The meats land heavy on the tummy and there is still dessert.
Like the Salu-Salo, the desserts are joyfully presented all together on the table — heirloom rice ice cream, puto bumbong, blueberry tart, tsokolate de batirol, and inandila, a kakanin comprised of Bukayo-custard and latik — aiming to end the meal on a high note. But all the effort only made them go beyond and miss the high note. By then, who is even keeping score?
The Cordillera Menu is the third of Hapag's attempt to present the far-reaching FIlipino cuisine in the restaurant. It started with Western Visayas and then presented Western Mindanao before finally showcasing Cordillera fare.
Please follow us on Google to support usHapag Mountain-Inspired Menu Eight-Course Meal Fermentation Philippine Cuisine Creative Dining Etaglaw Pancit Batil Kinuday Duck Dish
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