14/07/2026
Nestled in the mountainous Cordillera Region, the Pasil River Valley in Kalinga sits at a high altitude of 700 to 2,000 meters above sea level. Supported by the vital waters of the Pasil River, this fertile landscape is highly productive, particularly for growing vegetables and rice, and local farmers actively grow 18 different native varieties of heirloom Unoy rice.
Unoy is considered to be one of the best varieties in the Philippines, boasting a rich nutritional profile. Certified by "Slow Food", a global movement that advocates for biological and cultural diversity. This dry-season, single-harvest rice is grown using centuries-old, chemical-free methods and responsible practices developed across generations. It is also deeply tied to the people of Pasil as a central part of their cultural traditions. It is typically served during major family milestones like weddings and reunions. Most notably, it plays a sacred role during the âpusipusâ, a traditional gathering where relatives come together to honor and support a sick or elderly family member in their final days.
Here in the restaurant, we use this amazing heirloom rice by cooking it arroz caldo style with familiar aromatics like lemongrass, ginger, and garlic. We pair it with slow-cooked abalone, a velvety chicken demi-glace, and a broth made from savory kiniing (smoky Cordilleran pork) and lobster shells and heads, a technique that fits right in with our philosophy of minimizing waste.
