Our grandmothers’ dishes, cooked slowly over binchotan and coconut-husk charcoal.
Chef Teo Alcaraz grew up above his family’s carinderia in Angeles. At Kalan he cooks the food he learned there, with vegetables from twelve farms in Benguet, Batangas and Quezon. The dining room seats ninety, with a long table for groups and a bar that pours calamansi highballs until late.
We cover the long table in banana leaves and pile it with grilled seafood, lechon, salted-egg salad, garlic rice and three dipping sauces. You eat with your hands.
Seatings 11:30 am and 2 pm
Price ₱1,650 per guest, children under 10 half price
