Our lunch at freshly minted Michelin Star Hapag Manila, began long before we took our seats. Like most modern dining adventures, ours started on Instagram—where we secured our reservation with the same anticipation one might reserve for concert tickets.
Stepping inside, we were immediately drawn to a striking feature: a fermentation wall lined with 48 jars of miso, their hues ranging from pale gold to amber to deep azure. The oldest, we were told, dates back to 2021.
Curiously, none of these meticulously aged misos made an appearance in the day’s menu, which instead drew its soul from Western Mindanao, a region rich in culinary traditions and aromatics.
The main dining hall exudes understated drama . Visualize soaring ceiling, floor-to-ceiling glass windows, and we counted 24 seats arranged with deliberate intimacy.
On the left side is a galley-style kitchen composed of five counters, where the chefs work in full view, their choreography as much a part of dinner as the dishes themselves.
Before service began, we were given two orientations. The first dove into the story behind the fermentation wall—its purpose, origins, and philosophy. The second introduced us to the aromatics and herbs that define their flavor language, punctuated by a refreshing sip of their house-brewed kombucha.
A fuller narrative—complete with tasting notes and impressions—will follow on the blog soon. For now, consider this an amuse-bouche of what promises to be a remarkable culinary chronicle
Pigoutmanila 