Fun, food & laughter galore at Bale Dutung

Laughter connects people. So does food. Laughter lifts the spirit, while food feeds the body! Eating, garnished with roaring laughter, is more fun in the Philippines!

Marivic del Pilar, treasurer and marketing manager of Victory Liner, Inc., invited the author to Claude Tayag’s famous food destination — Bale Dutung in Angeles, Pampanga. On Saturday, Sept. 8, together with some representatives from other media, we excitedly and hungrily embarked on a food adventure to enjoy the much-talked-about Pampango cuisine of chef Claude.

When we arrived at Bale Dutung, there were already other diners seated at three tables — so we hungry diners occupied the remaining two tables. The very warm and hospitable wife of Claude, Mary Ann, greeted us and made us feel comfortable and at home in their place.

Mary Ann told the diners that 11 dishes were to be served and it would be a compliment for her and chef Claude if we finished them all. Gathering the 55 diners around the table where glasses filled with home-concocted-refreshing welcome drinks awaited us, she reminded us to eat slowly to reach the finish line — as she saw we all were hungry and raring to eat. At the back of my mind, I strategized how to reach the final dish that was to be served to us. 

First on the menu was the appetizer, Skyflakes with three dips: pesto, talangka sauce and balo-balo (fermented fish). It was so good, I was tempted to eat more, but had to take it easy. Served next was a salad of homegrown ferns with a home-prepared delicious dressing. Then came adobong pugo (small bird marinated in vinegar, soy sauce and condiments). It was crispy to the bone and every bite was heavenly. Though I have refrained from eating meat, I was not able to resist the crispy-fat-skimmed pork sisig when its turn came.

I stood up after each dish, walked around the garden, and rounded things off with a couple of laughter sessions with diners to help me digest. In the back garden, I saw and introduced myself to chef Claude, a fellow columnist and Kapampangan. Upon mentioning Laughter Yoga, he smiled and his eyes lit up; he extended his hands and said, “So you are the one,” and we both started to laugh. Excited, he brought me inside the dining hall to meet his wife who, in turn, introduced me to the diners as the “laughing yoga guru.”  

As expected, we all heartily and freely laughed. Laughter broke the ice, so to speak, among the diners.

Undeniably, all the food served was super tasty and delicious, but most memorable were the pan de bagnet and shredded lechon. The thinly sliced so-crispy bagnet was put in a bun and topped with slices of onion and tomato and lettuce, while the shredded lechon was put in homemade wrappers, garnished with slices of onion and tomato and topped with mild bagoong sauce. It was my first time to see and eat such divine food. 

The food was delicious. I almost got second servings, but the goal to reach the final dish prevailed upon me. Also, I am always reminded of Marivic’s father, Jose del Pilar’s experience in Bale Dutung when they went there to celebrate her birthday last year. So famished when they reached the place, Mr. Del Pilar always asked for a second serving at the start of their lunch, so much so that midway through lunch, he could no longer eat as he was already filled to the brim. 

Chef Claude has a hidden talent unknown to many — he is a funny, happy man! Can you imagine asking me to duet laughingly with him to the tune of Jingle Bells to a group of diners, one of whom was celebrating his birthday? It was a first for me!

The big food challenge came when a big chunk of bulalo (bone marrow) was served individually. I hesitated to eat it — as I had not eaten bulalo for 15 years! However, since I was already there for a one-of-a-kind-gastronomic adventure, and to leave no room for regrets. I ate it. I used a straw to sip the marrow, and plastic gloves to hold the bone, while eating the very tender, deliciously marinated meat around the bone. So calorific, but yummy!

Towards the end when the seafood kare-kare was offered, I was really full, but I had to get some when I heard the other diners testifying how good it was. I reserved some space in my stomach for the famous and much-awaited Pampango tibok-tibok dessert. Though super full, I got a second serving and savored every bite — it being my favorite desert. 

Unforgettable and one of a kind: Bagnet sandwich at Bale Dutung

Truly, it was a very memorable, unforgettable, feasting expedition! I was so surprised that I managed to eat — and finish — the last dish. Enjoying the food, garnishing it with laughter and walking around after each dish did the trick!

For the first time in my life I had a lunch that stretched for four long hours, but I enjoyed every minute of it! On the way home, as expected, we all fell asleep. I slept for 45 minutes.

Chef Claude has elevated Filipino food to an international level. Mary Ann patiently explained every dish that was served, spiced with stories behind each preparation. She also shared with us the comments made by world-renowned chef Anthony Bourdain, and other celebrities who have gone and eaten in their famous and sought-after Bale Dutung, which means “house of wood.” The ambience was very provincial, giving us a relaxing, homey feeling, and the feasting — an unforgettable experience!

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The L-Yoga session for our coast guards was postponed due to technical reasons. Meantime, a L-Yoga session is scheduled for Miladay employees on Sept. 28. Let’s laugh to a healthy, happy, positive us!

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E-mail me at laughteryogaclub.phils@gmail.com. For more information, visit www.laughteryogaphils.com. To relax, visit youtube: lycphohohahaha.