updated 11-10-19

Villa Gloria Subdivision,
Angeles City, Pampanga

Landline: (045) 6250169
Mobile: (0917)5950218;
(0933)8233967; +63 9163900779


Strictly by reservation

Pampanga's Culinary Destination

---  Bale Dutung experience is strictly by reservation  ---
If you do not have reservations and just want to sample the food, you can go to Downtown Cafe

Bale Dutung MENU Terms & Conditions Food to Go - Order Here
Bale Dutung Road Map LINAMNAM Book Launch
If you want to sample Bale Dutung dishes or Bale Dutung Schedule
does not suit yours, try our new restaurant,

 downtown cafe 
1B Plaridel Street in NEPO Quad, Angeles City

09061705286 / 09437029814

“You can forget all your troubles
Forget all your cares, so go Downtown
Things will be great when you’re Downtown
No finer place for sure, Downtown

Everythings waiting for you.

Linamnam Book

"In the vastness of our archipelago, with so many diverse cultures and cuisines, we can only conclude that our country is not only truly one of the most beautiful countries because of its natural resources, but it is also endowed with some of the warmest, most hospitable, happiest people on the planet, having one of the most malinamnam cuisines there is. It is celebratory food meant to be shared."

LINAMNAM: Eating One’s Way Around the Philippines

by Claude Tayag and Mary Ann Quioc.

Find out more, click here.

Full color, 320 pp. Anvil Publishing.
Available at National Book Stores and Powerbooks nationwide. PhP 395.00




Ummmnn Claude'9.
So good.
Nothing comes close.

Bale Dutung, a unique  culinary experience.

Chef Claude's specialties, from concept to creation, a delightful occasion.

Announcement: Due to popular demand and clamor, Bale Dutung now serves a third menu, called the Anthony Bourdain Menu

Please contact reserve@baledutung.com, (045) 6250169,
09175950218 for the menu.

Please email your inquiries at reserve@baledutung.com

Bagnet Flyer 

Bale Dutung is selling “Bagnetta”, Pan de Bagnet, a generous serving of crisp bagnet on toasted ciabatta bread with the Ilocano KBL (Kamatis, Bagoong and Lasuna). This is Claude's Pinoy version of the popular  Porcheta, the roast pork sandwich of the Italians.

Also available is Bale Dutung’s popular Lechon Tortilla.

Now available for catering service. Contact: 0917-5950218

What they say about BD...

Click here to view magazine publications
  Blogs dated August 2011 
         jin loves to eat  GLUTTON ANONUMOUS

At Large : An epic epicurean experience

By Rina Jimenez-David
Philippine Daily Inquirer

Posted date: April 05, 2011

LUNCHING AT Bale Dutung (Old House), where couple Claude and Mary Ann Tayag has set up a successful dining outlet, requires one to commit almost a full day to the experience.

We traveled to Angeles at mid-morning and arrived at the Tayags’ at noon. By the time we traversed the NLEX to Manila after our lunch, the sky had turned leaden, for it was almost evening. We banished all thoughts of or desire for dinner.

As Claude, who is a multi-slashie chef/writer/artist/sculptor/photographer/collector tells it, most folk who drop by Bale Dutung think they have stepped into an ancestral home. In truth, he built the home only in the 1990s, “from scratch and scrap” when he felt he had collected enough “old stuff” to build the home of his imagination. “I sourced most of my materials from an old church that was being torn down,” he recalled, pointing to the limestone posts, brick walls and wooden panels.

On an earlier visit, I recall him telling us that he had sourced the floorboards of his second-floor living area from a bowling alley, which explains the patina of age and use that no amount of floor wax could duplicate.

Originally, said Claude, he had planned to use the silong or ground floor of Bale Dutung as a display area for his sculpture and furnishings. But since he was also exploring his culinary boundaries, he invited a group of Ateneo faculty, including the late great Doreen Fernandez, “dean” of Filipino food critics, to a “degustation” lunch in the silong. That first banquet was the first of many “by invitation” or “by reservation” meals that have been served at Bale Dutung.

It also marked the baptism of Claude’s signature dessert: a trio of balls (“I used to call it ‘Tatlong Bola’ until Doreen named it,” he says, laughing) of yema (custard), ube and macapuno in a mascarpone sauce that, upon first bite, caused Fernandez to exclaim: “Claude, this is Paradise!” And so “Paradiso” the dessert was born.

* * *

I HAD invited myself to the excursion which was meant as a farewell feast for Micky Fenix who was leaving her post as editor-in-chief of Food Magazine (Nana Ozaeta, lately of Hinge Inquirer’s F&B World, is taking over). Until about a year ago, my husband Pie was Food’s creative director and he is still considered a member of the family.

To my surprise I found that Bale Dutung’s once-exclusive premises have since gone “public” in a big way. Apart from our party of 14, Claude and Mary Ann were hosting a smaller birthday party, two tables with relatives, and at least two other tables including some late walk-ins.

Still, the Tayags refuse to call their place a restaurant. Diners need to make reservations, and a minimum party of 10 is required. When I asked Claude how long a lead time one must allot for a reservation, he laughingly remarked “sometimes as much as six months,” since his schedule is erratic and he (often with Mary Ann in tow) travels abroad quite often.

* * *

BUT THE experience of Bale Dutung is well worth the wait.

Our lunch began with the serving of dalandan juice over cubes of “muscovado ice,” actually calamansi juice sweetened with muscovado (unprocessed sugar) and frozen. The “muscovado ice” cools the fruit juice while ensuring the flavor isn’t diluted. Bits of crackers served with toppings of aligue sauce, buro and pesto served as appetizers, with Mary Ann, who served as the annotator of the meal, suggesting that we mix and match the toppings to explore the blend of flavors.

This was followed by a salad of pako (fiddlehead ferns) with tomatoes, quail’s egg and a mango vinaigrette dressing. Time was, said Mary Ann, when pako was looked down upon as a mere weed, adding that her lola would be amused today to know that the ferns now command much respect.

Fried lumpia ubod encased in a lettuce leaf was our next appetizer, with Mary Ann entreating us to “give us the first bite,” that is, taste the dish without any sauces or embellishments, before fine-tuning the dish with vinegar or chili sauce. Next came roast chicken cooked “inasal” style and served with a small serving of aligue rice, liver sauce and a small pan de sal. After we were all done, the servers passed around platters of a kind of lumpia: buro and slices of fried hito encased in a mustasa (native mustard) leaf; as well as Claude’s take on sushi, nori-wrapped rice topped with a dollop of aligue and a sliver of kamias. The contrast between the salty/fishy aligue and the tang of the kamias was surprising and refreshing.

Then we were asked to stand up and serve ourselves. First was to the long table where the “bayabaisse,” the Tayags’ humorous take on the bouillabaisse, was being served. The dish consists of a thick broth made from mashed native guava (“We refuse to call it sinigang na bayabas because you might expect sourness,” said Mary Ann), into which one could include slices of bangus belly, ulang (river shrimp) and vegetables. The other long table served what my husband dubbed “Pampango shawarma,” actually a dish that included influences from various cultures: tortilla onto which one spooned re-fried slices of lechon belly, topped with kimchi, onions, tomatoes, pesto and wansuy (coriander).

* * *

BY THIS time, our bellies were full to bursting, but would you believe, we heroically made room for the main dish: sea food kare-kare that came presented in an attractive arrangement of mussels, squid and prawns in a bed of vegetables and rich orange sauce.

Paradiso” capped our meal, and I was glad to find that it hadn’t changed since I first tasted it over a decade ago. Still, the Tayags had one more surprise for us: small towels drenched in scented water and frozen, giving us a most refreshing close to an epic epicurean experience!

©Copyright 2001-2011 INQUIRER.net, An Inquirer Company

Tangled Noodle Logo

Published in Tangled Noodle Blog, March 29, 2011

Bale Dutung, Part I: Setting the Table...

We clambered out of the van and huddled in the driveway, a dozen eager diners of varying ages hungry for a promised feast but uncertain that we were in the right place. There, in the middle of a tidy, quiet residential neighborhood in Angeles, Pampanga, was where we'd been told we would find Kapampangan cuisine unlike any served in Manila restaurants. Yet, it felt as if we had arrived for lunch at a relative's home. Only the colorful carved wood sign above the gate confirmed that we had found the spot: Bale Dutung [BAH-leh Doo-TOONG].  Read more

Bale Dutung, Part II: Setting the Table...

There are bound to be high expectations for a meal when it involves making reservations several weeks in advance, choosing a multi-course menu enjoyed by a certain famous gastronome, then hiring a large van to ferry a dozen hungry diners to another province an hour and a half away just to eat lunch. In between, there are the articles and blog posts, all raving about the cook, his wife, the food and their love of art and cuisine, to sharpen anticipation to a keen edge. With that kind of set up, a modicum of disappointment is inevitable.

Or not. Read more  

anton diaz
awesome planet
Margaux Salcedo
Be sure to click back to this website after reading the blogs. Thank you.


   phil star logo
Claude Tayag Phil Star Anthony Bourdain doesn't need a
reservation at Bale Dutung

TURO-TURO By Claude Tayag (The Philippine Star) Updated October 30, 2008 12:00 AM

Hey Cloud,” the jean-clad, salt-and-pepper-haired man said as he entered our house. “How are you? I’m Tony.” 

“Hey, my man!” I said, trying to sound cool, but I was actually very nervous about meeting this legendary culinary figure in the flesh — and rather surprised that he knew how to pronounce my name.

There is something about Anthony Bourdain that makes you like him right away! Maybe it’s because you know right away that this celebrity chef will eat anything that’s put in front of him.

As I led him and his crew toward the silong (open ground floor), I started giving them a brief history of our house, called “Bale Dutung” or “Wooden House.” read more

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