There are some meals that awaken a different kind of appetite, the kind reserved for those who crave discovery. In the new menu of Hapag exploring the roots and rhythms of Western Mindanao, that hunger—for story, for place, for connection—is fed course by course. Chefs Thirdy Dolatre and Kevin “Nav” Navoa and lead sommelier Erin Ganueles-Recto embarked on a research tour to Zamboanga, Basilan, and Tawi-Tawi last March to uncover the nuances and the boldness of their cuisines. “Mindanao has always felt distant, even to us. But once we were there, the food, the people, and the stories opened up a part of the Philippines we hadn’t seen,” Navoa explains. “This menu is our way of saying: there’s more to Filipino food than what we think we know.” Dinner begins with a presentation of ingredients unfamiliar to many, but integral to some of the ten courses ahead—like bubuk or golden,..
