How a Texan in Palawan Turned BBQ Cravings into Plant-Based Delights

When my business partners and I decided to open our sustainable boutique resort in Palawan, I never imagined my culinary world would be turned upside down. As a Texan who grew up on Tex-Mex and hamburgers, the idea of developing a menu that included both Filipino and vegan options was a monumental transition. But, hey, life is all about challenges, right? And boy, did my best friend and business partner, who is vegan, challenge me!

Our goal was to cater to the growing number of health-conscious travelers. My partner insisted that 75% of our menu should consist of vegan dishes. Initially, I thought they were joking. I mean, how could I, a lover of all things meaty, create a menu that was predominantly vegan? But my partners, who are spread out across the globe from China, the UK, and Southeast Asia, were serious. And yes, I’m the one here, on the ground, doing all this.

The adventure began with adapting traditional Filipino sauces to vegan options, which was quite the challenge. I had to learn how to balance the flavors so that they could complement both meat and vegetable dishes alike. It was a bit like walking a culinary tightrope. But once we opened our doors in 2023, I quickly realized the wisdom in my partners’ vegan vision. Most of our bookings were from Europeans looking for healthier dining options.

We decided to ensure that every dish on our menu had a vegan option. This meant that each sauce had to be carefully crafted to suit both meat and vegan dishes. The process was both daunting and fascinating. I spent countless hours in the kitchen, experimenting with ingredients and tweaking recipes. It was a steep learning curve, but ultimately, it paid off.

One of my proudest achievements is our banana heart curry. It’s now my favorite dish, and I’m not the only one who loves it. Our guests rave about it, and it’s become a staple on our menu. We also have other popular dishes like squash and coconut soup and tofu sisig. These dishes have garnered a loyal following among our guests, many of whom are delighted to find delicious vegan options in such a remote location.

Creating a mostly vegan menu was not just a culinary challenge; it was a journey of personal growth. I had to step out of my comfort zone and embrace a whole new way of cooking and eating. And I have to admit, my business partners were right. The demand for healthier, vegan options is real and growing. Our guests appreciate the effort we put into creating a menu that caters to their dietary preferences while still offering the rich, bold flavors of Filipino cuisine.

The experience has taught me a lot about flexibility and adaptation. It has also strengthened our team’s bond, as we worked together to overcome this challenge. Our resort now boasts a diverse and delicious menu that reflects our commitment to sustainability and health.

So, if you ever find yourself in Palawan, come visit us. Try our banana heart curry, squash and coconut soup, or tofu sisig. You might just find yourself, like me, a Texan who’s found a new love for vegan cuisine. And who knows? You might leave with a new favorite dish and a funny story to tell about that Texan guy who made the leap from hamburgers to banana hearts.