Bravo Filipino | In the heart of Filipino culture lies a deep love for gathering, sharing stories, laughter, and, of course, a hearty meal. Across islands and regions, food has always been a way for Filipinos to celebrate their roots and connect with one another. It’s this spirit of community and discovery that Balanghai captures.
After a five-year pause, Balanghai is making its highly anticipated comeback at Clark Cityfront Mall, ready to bring diners on a flavorful voyage across the Philippines. First opened in 2018, the buffet restaurant closed its doors in March 2020 at the height of the pandemic. It returns with a refreshed spirit, showcasing the country’s rich regional flavors in a setting that feels like home.
The Inspiration Behind Balanghai
Balanghai pays homage to the seafaring vessel, the balanghai, a plank boat that carried early settlers across the Philippine archipelago. These boats, remarkable for their craftsmanship and speed, symbolize unity, exploration, and community. Historically, the balanghai was more than a mode of transport; it was the foundation of the Filipino community structure, which later evolved into the “barangay” system.
Today, Balanghai seeks to embody that same spirit: connecting Filipinos through the diverse and vibrant flavors of their regional heritage.
A Different Kind of Filipino Buffet
Unlike many buffets that focus only on mainstream Filipino dishes or select regional cuisines, Balanghai offers a curated culinary journey across the archipelago. Its buffet lineup is organized by week:
In the first week, Balanghai features dishes of Northern Luzon, including Pancit Cabagan, a noodle dish from Isabela, and Serkele, a flavorful carabao offal stew from Bulacan. Diners can also enjoy Pancit Luglug and Kinulob dishes, specialties of the Kapampangan region.
The second week highlights the flavors of Manila and Southern Luzon. Dishes like Tilapia Supreme, cooked in coconut milk, take center stage alongside spicy Bicol Express, Sinaing na
Tulingan from Batangas, Hardinera from Quezon, and Kulawong Talong, a char-grilled eggplant dish steeped in coconut milk from Laguna.
Come the third week, the spotlight moves to the Visayas, where Ilonggo classics like Kansi (a sour beef shank soup made with batwan fruit) and KBL (Kadyos, Baboy, Langka) are served. Diners can also savor Batchoy, Pancit Molo, and the rare Tambalo, a unique seafood found in select towns of Samar.
The fourth week celebrates the diverse flavors of Mindanao. The buffet features dishes influenced by neighboring Southeast Asian cultures, such as Pastil, Beef Rendang, Beef Kulma Tausug, and Satay from Zamboanga. There are also Southern Mindanao specialties like Linagpang na Manok and Tinolang Tuna from General Santos.
This rotation ensures diners always encounter something new and interesting, encouraging nostalgic rediscoveries and adventurous first tastes. On special days at the end of the month, Balanghai even offers “fiesta” buffets that bring together dishes from all regions, or fusion offerings like Chinoy (Chinese-Pinoy) dishes.
Rooted in Tradition, Committed to Quality
At any given time, Balanghai features about 40 dishes, including 10–15 regional specialties. What sets the restaurant apart is the careful research behind every plate. Rather than relying on cookbooks or online recipes, the team traveled across the country, learning from local cooks and market vendors.
“We didn’t just pull recipes off the internet,” shares Dr. Robert H. Lo, Chief Innovation Officer of New Business Development of RDF Feed, Livestock & Foods, Inc. “We went to the source: to the markets of Ilocos Norte for real Bagnet, to Catbalogan for Tambalos, to Zamboanga for authentic Southern Mindanao cooking.“
Sourcing the right ingredients came with challenges. Some ingredients, like the batwan, essential for Ilonggo Kansi, spoil quickly when left at room temperature and need special handling. Others, like premium tilapia from Batangas and Bicol, require careful selection to maintain quality. Balanghai’s meats are supplied by RDF, ensuring consistent food safety standards and supporting the restaurant’s vision of serving authentic Filipino cuisine.
Despite the hurdles, the team succeeded in recreating flavors that resonate with authenticity. It’s this dedication to preserving regional tastes, even when some dishes were unfamiliar or surprising to diners, that makes Balanghai a true culinary voyage across the Philippines.
A Dining Experience Beyond the Buffet Table
More than just a feast for the tastebuds, Balanghai offers an immersive Filipino cultural experience. The restaurant’s interiors reflect traditional Filipino aesthetics, with guest relations officers welcoming diners in traditional baro’t saya. A dedicated street food section also features
nostalgic bites like Pigar Pigar from Pangasinan and Tupig, further adding to the sense of homecoming for many diners.
Comfort was also a key priority. The buffet area was designed to avoid the crowded feel typical of other restaurants, providing a spacious and relaxing atmosphere for families and travelers alike.
A New Chapter for Balanghai
To celebrate its grand reopening, Balanghai is offering a special promotional rate of ₱649 per head until June 30, 2025. After the promotion, the regular buffet rate will be ₱888.
Looking ahead, the team behind Balanghai is already planning to expand. A larger branch is set to open in Capital Town Pampanga by late 2026, a testament to the restaurant’s commitment to bringing regional Filipino flavors to more diners. At its heart, Balanghai isn’t just a buffet — it’s a voyage. It’s a tribute to the country’s rich, diverse heritage and a reminder that there is always more to discover beyond the familiar. As Dr. Robert H. Lo reflects, “We created Balanghai to show that the Philippines isn’t just about adobo and sinigang. Every region has its culinary treasures — and at Balanghai, you get to taste them all.”
