HAPAG: Elevated Filipino Kamayan Dinner w/ Barya Kitchen + Domryn Live

HAPAG
A Filipino Kamayan Supper

Barya Kitchen × South Bay Makers
With an intimate acoustic performance by Domryn

Friday, October 23 · 6:00–9:00 PM
Wheelhouse Willow Glen · San Jose, California
[Limited to 30 guests]

YOUR SEAT INCLUDES

A 7-course kamayan by Barya Kitchen
2 x Crafted cocktails or zero-proof drinks
A live 30min set performance by Domryan

THE PROGRESSION

Arrival: a welcome drink and introductions at the bar
The Unveiling: the banana leaves are laid and the feast is presented, along with the story of kamayan
The Feast: dinner, shared by hand
The Set: an intimate acoustic performance by Domryn

The Close: turon baklava, a final pour and lingering conversation

Food is more than what's on the table. It's the stories, the people, the memories and the music around it.

HAPAG is presented by Barya Kitchen and South Bay Makers.
One evening only. Seating is intimate and limited.

I. THE TABLE

In Tagalog, hapag means "table." In a Filipino home it is the center of everything. It's where stories are told, where elders are honored, and where no guest is ever a stranger.

Kamayan means "with hands." It is one of the oldest ways of sharing a meal in the Philippines. Rice and dishes are laid over banana leaves, and everyone gathers around one table and eats from the same spread, without utensils. The tradition lives on in the boodle fight, where people of every rank stand shoulder to shoulder and share a single feast as equals.

Eating with your hands is also the most intimate way to dine. You slow down. You lean in. You notice the textures, the temperatures and the people beside you. The meal becomes a shared memory.

HAPAG brings that ritual to the South Bay for one evening.

II. THE EVENING

HAPAG is a chef-driven kamayan supper. Filipino classics are reimagined with technique and restraint, and the whole feast is served in the traditional way, across one long banana-leaf table.

The evening is designed as a progression: a welcome at the bar, the unveiling of the table, the feast, live music, and a final sweet course. Each step reflects the culture behind the meal.

III. THE FEAST
Served kamayan-style across a single banana-leaf table

Lumpia Shanghai
Heritage pork, wood ear mushroom, aromatics and cured bacon, rolled by hand and fried until glass-crisp.

Scotch Egg Embutido
A potluck classic, refined: seasoned pork around a 6-minute jammy egg, with a panko crust. (No raisins.)

Chicken Inasal
From the charcoal grills of Bacolod. Marinated chicken thigh, flame-grilled and lacquered with infused chicken fat.

Braised Beef Salpicao
A quick stir-fry, reimagined. Chuck roast is braised for four hours until it's deeply perfumed with garlic.

Lechon Kare-Kare
Lechon kawali with crackling skin, served over a velvety peanut sauce with fermented bagoong, roasted eggplant and bok choy.

Atchara
Pickled red cabbage, bright and sharp. It resets the palate between rich bites.

Turon Baklava
The street-cart turon, turned into dessert. Layered phyllo, fermented banana syrup, caramelized banana and jackfruit.

IV. THE POUR
Two crafted drinks per guest, spirited or zero-proof

Spirited
Manila Blush
Manila-Seoul Highball

Zero-Proof
The Calamint-Nojito
The Pandan Cooler

V. THE MUSIC

Domryn
R&B · Island Reggae

As the feast winds down, Bay Area artist Domryn plays a 30-minute acoustic set. His sound pairs the warmth of R&B with the unhurried rhythm of Island Reggae, shaped by years of live performance with Pure Harmony before he stepped out on his own. His latest single, "Stuck On You," was released in March 2026.

Food is more than what's on the table. It's the stories, the people, the memories and the music around it.

HAPAG is presented by Barya Kitchen and South Bay Makers.
One evening only. Seating is intimate and limited.