In the tranquil culinary pocket of Barangay Cabetican in Bacolor, Pampanga, Esme Restaurant is becoming popular with a menu that feels both nostalgic and refreshingly modern — a tribute to family traditions told through bold Kapampangan flavors and Asian-inspired twists.
Created by co-founder and chef Felix Niño Asuncion, the special menu highlights the richness of local ingredients sourced from Pampanga’s farmers and growers, while reimagining familiar Filipino dishes into elevated plates meant for sharing around the table.
During the media lunch on May 8, we were served with a fantastic appetizer called Tokwa’t Baboy Salad Pie Tee, a playful reinvention of the well-loved Filipino appetizer. Crisp, flaky pastry shells cradle savory bites of tokwa’t baboy, turning a humble classic into an elegant starter packed with texture and flavor.
Equally memorable are the Fried Itik Wraps, made with duck sourced from local growers in San Simon. Wrapped in fresh vegetables and paired with a sweet-savory dipping sauce, the dish balances richness with freshness — a nod to the region’s abundance of local produce.
For diners craving comfort food with a kick, the Lechon Kawali TomYum offers a surprising fusion of cultures. The dish marries the familiar sourness of sinigang with the aromatic spice of Thai Tom Yum broth, layered with fragrant kaffir leaves and lemongrass that cut through the crisp pork belly’s richness.
Lighter fare also takes the spotlight. The Esme Orchard Salad with Calamansi Vinaigrette showcases organic greens, cucumber, mango, and watermelon harvested from nearby farms and the restaurant’s own garden. Bright, refreshing, and colorful, it offers a taste of Pampanga’s agricultural bounty in every bite.
The menu continues its culinary journey across Southeast Asia with dishes like Salmon Pancit Canton and Nasi Goreng, both infused with Filipino sensibilities while embracing regional flavors that appeal to younger and more adventurous diners.
Dessert, meanwhile, leans proudly into local creativity. Guests can end the meal with indulgent treats such as the Tibok-Tibok Pie Bar, Ube Revel Bar, and a playful Inutak Halo-Halo — all best paired with comforting sips of tamarind juice or traditional chocolateng batirol.
For Chef Asuncion, the menu was carefully curated. “We reimagined and recreated each dish into perfection maintaining its traditional taste. Also we infused all time favorite Asian dishes to cater guests looking for other options”
With its thoughtful reinterpretation of Kapampangan cuisine, Esme Restaurant continues to champion local culinary heritage while opening the door to fresh, contemporary flavors — creating a dining experience where tradition and innovation meet in every course.