Balangay
5-Course Inventive Filipino Tasting Event
Executive Chef/Co-Owner Wing Villarias named his restaurant, just a little more than a year old, after the traditional voyaging ships of the Filipinos, the earliest of which carbon dates to 320AD. In other words, The Philippines possess a vast history and a rich culture that Chef Villarias would like you to discover…starting with its startlingly delicious food. Filipino cuisine, if you don’t know much about it, is fusion incarnate, unlike any other Southeast Asian cuisine and reflecting a history shaped by colonial influences from Spain, the United States, Latin America, and Malaysia. Chef Villarias, who is an alum of Maketto, James Beard Award-winning chef Erik Bruner-Yang’s Michelin Bib Gourmand-winning marketplace/restaurant, grew up on the picture-perfect island of Palawan and has a natural affinity for seafood, but his menu also features dishes like fried chicken adobo, grilled eggplant, slow-roasted pork belly, and the Filipino spring rolls known as lumpia. We are excited to visit Balangay and have Chef Villarias tell us all about the culinary traditions of his native land.
About the Host:
Wing Villarias
Executive Chef/Owner
Chef Villarias is from Roxas, Palawan, in the beautiful island country of the Philippines. Chef Villarias learned his love of cooking from his mother, who put him in charge of cooking meals for his 6 brothers and sisters when he was young. Since his time in the United States, Chef Villarias has expanded his repertoire to include expertise in Italian, Norwegian, Cambodian and Indian cuisine. He previously cooked at the Michelin Bib Gourmand Maketto under James Beard recognized Erik Bruner-Yang.
The Lineup
All courses will be individually plated.
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Tuna Ceviche
with mango, cucumber, red radish, pickled red chilis, fermented chili sauce, coconut milk, and wonton chips
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Fried Turkey Spring Roll
with carrot, spring onion, pickled green papaya, cilantro, garlic, and coconut vinegar
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Roasted King Mushroom Salad
with lemongrass, ginger with sunflower shoots, red basil, crispy yucca, cherry tomato, and blackened garlic sauce
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Chicken Inasal
fried chicken leg quarter marinated with coconut milk, ginger, turmeric, lemongrass, pickled red chili, cilantro, crispy onions and served with pandan leaf jasmine rice
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Drunken Turon
fried plantain with jackfruit, toasted pistachio, caramelized rum, and coconut milk
Balangay
1341 H St NE
Washington, DC 20002
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $75 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to [email protected].
- What COVID safety precautions will be taken at this event?
- At this event, we will be accommodating all requests for separate tables rather than communal seating. Additionally, all food will be served individually-plated rather than family-style. As per local guidelines, as well as the restaurant’s own policy, attendees will not be required to present proof of vaccination for entry.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event the chef will provide substitutions for critical food allergies/dietary restrictions but will not make menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). If you have restrictions/allergies, please make sure to Update Your Dietary Restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know.
