Bale Dutung: Experiencing Degustation at Chef Claude Tayag’s Private Dining Space in Angeles City (Pampanga)

The day that I’ve been waiting for has finally arrived! Earlier this week, I got to dine at one of the best food spots in the province of Pampanga, the culinary capital of the Philippines, and also in the entire country—Bale Dutung.

Literally “house of wood”, Bale Dutung is a private dining space by Chef Claude Tayag, a Kapampangan chef, author, and one of the culinary giants of the country. It offers a degustation experience and is strictly by reservation.

Chef Claude (pronounced as cloud) may probably be familiar to you. That’s because he’s the one who toured the late Anthony Bourdain around Angeles City for the Philippine episode of No Reservations. He also hosted Bourdain at his home—the 2nd floor of Bale Dutung—and this later gave birth to the Anthony Bourdain tasting menu.

Bale Dutung is located in a quiet, gated neighborhood in Angeles. The house, as its name suggests, is made mostly of wood and is decorated with antiques, artworks, and retro memorabilias. The house is already a sensory experience in itself, and obviously a reflection of Chef Claude, who is an artist himself.

My wife and I were invited to try their “walk-in” menu, which is a condensed version of their Kampampangan Menu. This is only offered when there’s another reservation on the same day. Let me share our experience!

Upon arriving, we were given melon juice as welcome drinks. It was refreshing especially with the afternoon heat!

This was their menu for us, and reading it adds to the excitement! And for every dish that arrives on our table, one of Bale Dutung’s chefs explained it to us. We appreciate it!

The first dish that we had was the Ensaladang Pako. It’s a fiddlehead fern salad with pickled quail egg, tomatoes, and onions, drizzled with a mango and dalandan (a local citrus) vinaigrette. The greens are super crisp and fresh, while the vinaigrette is sweet and acidic.

It can’t be a Kapampangan feast without the iconic Sisig. Bale Dutung’s Grilled Pork Sisig is made with grilled pig’s ears and liver, mixed with calamansi, red onions, and chilies. It’s fatty, chewy, stay-in-the mouth spicy, and has the smoky aroma of a true Kapampangan sisig. It’s also served with deep-fried wonton skins, if I remember it correctly, which add a crisp texture to the dish, making it like sisig nachos.

Intermission: Do you find this article helpful? Then consider supporting Zoy To The World by giving a tip (click on the button below)!

Your tip will help Zoy create more food, travel, and lifestyle articles!

Thank you for your support!

Next dish we had was the Beef Caldereta, which is slow-cooked USDA beef brisket in a rich tomato sauce with chicken liver. The brisket is simply amazing! It’s fatty, melt-in-the-mouth tender, and has a crisp exterior.

The caldereta also has crisp french beans and other veggies. And I love the tomato flavors!

Chef Nico, the son of Chef Claude, sent us something not on the menu—Lechon (roast pig) skin topped with either pickled grape tomatoes or pickled ampalaya (bittergourd). The skin is super crisp and has a nice, thin layer of fat.

Interestingly, the bitter flavor of the ampalaya became mild when eaten with the lechon skin. But I liked the one with the pickled grape tomatoes more. Its juices burst in my mouth, and it’s amazing! Thanks, Chef Nico, for this unexpected surprise!

Let’s go back to the menu with the Kare-Kareng Laman Dagat (seafood kare-kare, a Filipino peanut stew), which is composed of a prawn, a squid, and a New Zealand mussel cooked in peanut sauce. The sauce is sweet and creamy. It looks smooth but there are peanut bits in it, which add to the texture. We were offered rice but we resisted the temptation! LOL. It’s definitely rice-worthy!

The mussel is juicy, but the squid and sitaw (string bean) could be more tender for me. Unfortunately, I’m allergic to prawns so I skipped it.

Finally, we were served Tibok Tibok for dessert (it depends on the offering for the day). It is pure carabao’s milk maja blanca (a Filipino gelatin-like, coconut milk-based dessert) with toasted coconut milk curd (a.k.a. latik). It’s smooth and creamy, and has Thai flavors due to the kaffir lime. The latik gives a nice toasted coconut flavor.

We had the option to pair our dessert with coffee or Pandan (screwpine) Tea. I got the latter and it’s so aromatic as expected!

Where do I even begin this conclusion? Honestly, I had a hard time putting our Bale Dutung experience into words. Even up to now, I’m still mesmerized by the experience. It’s a dream come true for me!

Let’s start with the food. I love the idea that they serve classic Kapampangan dishes but made it really, really well. They also utilize local ingredients such as the pako. And the flavors and textures of every dish were incredible and obviously well-thought. Let’s not forget how every dish was beautifully plated, reflecting the artistry of Chef Claude.

I also can’t forget the impeccable service and warm hospitality that the Bale Dutung team gave us. Every dish came with an explanation, every request we had was granted, and every one was friendly. Mary Ann, the wife of Chef Claude, transferred from table to table to entertain guests, even giving us fascinating trivia. Chef Nico and Quill, Bale Dutung group’s marketing manager, took some time to sit and chat with us. And Chef Claude, even though he was in the middle of a shoot, spared us some time for a quick chat and a photo op. I’m just blown away by the Bale Dutung team! Kudos to the team!

Left to Right: My wife, me, Quill, and Chef Nico

There’s one more thing I need to say: I highly, highly recommend Bale Dutung to you! It’s easily one of the top dining experiences of my entire life!

P.S. I’m also excited for the future plans of the Bale Dutung group. Lord-willing, I’ll be able to feature them in the future!

Address: Paul Ave., Villa Gloria Subdivision, San Jose, Angeles City, Pampanga, Philippines | Operating Hours: Contact Bale Dutung for schedule and reservations | Contact No.: 0933-8233967 | Email: baledutungexperience@gmail.com | Facebook | Instagram