Love is lovelier the second time around as they say.
Relive shared giggles and tear-tales with the comeback of every Mabalaqueno’s much-loved dining place, The Modern Hapag Kainan, which will undeniably leave your hearts and taste buds craving for Filipino dishes – now reinvented.
A blast from the past
Back in 1986, it is well-known as ‘The Hapag Kainan’ owned and managed by Rodrigo ‘Rudy’ Fernandez, a Pangasinan native, with his wife Julieta Fernandez from Bamban in Tarlac who both concurred to reside in Mabiga, Mabalacat.
The original structure was conceptualized as ‘balamu atsu lele dagat’ (by the sea shore) which was designed by Architect Edgar Lingat.
“Back to back la kanita reng banda na magconcert keni balang bengi, di Rey dela Cruz kareng mapilan. Ing maygit 300 cases of beer e misadsad paruminggu king karakal mumunta keni. Pati pin yaku manos ng basu kanita,” said Rudy Fernandez.
The Hapag Kainan was also trooped by foodies to feast on their house specialty, the Manok sa Pugad served in a bulung saguin (banana leaf.)
The Recipe of Success
Fernandez on being asked what is their recipe behind the success of The Hapag Kainan.
“Ikami talaga ing sasali kareng raw ingredients mi uling ekami bisang masira kareng tau,” he said.
He also shared a story about this old man whom he met back in 1982.
“Palat ya ngan ing lugar ayni canitang asali miya keng ulagang P150,000 a ni-loan ku keng Golden Harvest keng Lubao.
Kabang gagawan ke ini, magsadya kung ilutung pamangan para kang misis. Atin dintang a matuang lalaki, peluban ke at igcat magcape pamu.
Pepapali kung danum at kabang manaya, nganang mengutang kanaku, ‘Aisip mu na nung nanu ing gawan mu keng lugar ayni? Eka mimimwa ne? Ing lugar ayni isinumpa de anya alang maglwat a business keti. Sana aigitan me ita’.
Ing pekibat ku namu basta pu ala kayung gagawang marok kareng tau at masanting ing intensyun mu palage ku pu ala naman marok a malyari. Bahala ne pu ing keng babo nung nanu man ing kaburyan na. Anyang kwanan ku ne ing cape, kagulut ku ala ne itang matua.”
From then on, the husband and wife became more lenient in providing the customers with savory cuisines and excellent service.
But as if the old man knew this would happen. Their goodwill and perseverance did not stop the ravaging wrath of Mt. Pinatubo during its eruption in 1991 leaving Hapag Kainan sheltered with ashes.
In 1992, Fernandez decided to just mount an auto-supply shop instead of restoring and starting from square one. Maybe, the old man is right? Their business was not as successful as it was before the Pinatubo eruption.
In 2002, Fernandez was then assigned at the Manila International Airport as a Security Director. From there, his wife agreed to open a humble canteen near Terminal 1 in MIA.
Home, at last!
As the saying goes, home is where the heart is.
Fernandez, a retired major at 60 years old, with wife Juliet and his sons and daughters who are now professionals, redesigned the old Hapag Kainan into The Modern Hapag Kainan.
December 8 of last year, this humble and homey kitchen bar and restaurant situated on its original location in the 80’s is back with a delightful twist. Its cosy style is a perfect dining destination for family members, co-workers, colleagues and barkadas to dine, chill and chat.
Inside this 1,000 square-meter dining hub is a minimalist-themed yet instagram-perfect resto, a beach-side-type gazebo and a spacious function hall upstairs for small birthday parties, baptism celebrations and reunions.
Now it is co-owned and managed by Fernandez’ youngest son, Mark, an aviation professional and wife Nikki, an experienced chef, both 27 years of age and with two lovable and cuddly sons.
“No matter how-well you cook different recipes, you will always end up craving for your comfort food- Filipino dishes. Ikit mi mu rin na ini ing kulang keng Mabalacat, a place where families can dine especially after going to church. That’s why we decided to renovate the old Hapag Kainan in a modern way,” wife Nikki said.
Joining them are Babes Suerte, and Chefs Coco Moneda and Donnel Clemente with seven other staff.
Nikki also highlighted that the wood structures of the old Hapag Kainan were remained untouched for more than 30 years now.
And the The Modern Hapag Kainan journey would not be complete without dippin’ my tastebuds with their house specialties offered in reasonable prices.
CRISPY SISIG: PHP 195
Kapampangan popular dish topped with crunchy pig ears, jaw and liver
CHOOKS NI BABES: PHP 335
Family style stuffed& stewed whole chicken in special sauce
CHICKEN BINAKOL: PHP 195
Chicken soup boiled in fresh coconut juice and lemon grass
BEEF CALDERETA: PHP 235
Filipino style beef stew
SEAFOOD KARE-KARE: PHP320
Shrimp, squid, mussels in savoury peanut sauce
PACO SALAD: PHP 145
Fern topped with salted eggs, red onions, tomatoes and fried anchovies served with home-made vinaigrette
HAPAG’S FRIED RICE: PHP 60
Yangchow style fried rice
ALIGE RICE: PHP 60
White rice sautéed in TMHK’s crab roe
BAGOONG RICE: PHP 60
White rice sautéed in TMHK’s special shrimp paste
And I just can’t get enough of The Modern Hapag Kainan- think I left my heart and my never-not-so-hungry stomach.
Can’t wait to get pleasure from their Halabos na Hipon sa Alige (sautéed shrimp in crab roe), Crispy Dinuguan (crispy pork belly tossed in pork blood sauce), Tapa Carbonara (signature sauce topped with fried tapa strips) and Tocino Bolognese (signature sauce with fried tocino).
Also available are fruity beers with watermelon, mango and melon flavor to choose from.
The Modern Hapag Kainan Special Promo:
From 11 a.m. to 3 p.m., enjoy unlimited steak, chicken bbq and buffalo wings with side dish-all you can (rice, potato salad, mashed potato, roasted veggies and corn in a cob) for only Php 349.
*** Pay additional Php 299 for leftover food
Dining Hours:
11 a.m. – 3 a.m. (daily)
Location:
MacArthur Highway, Mabiga, Mabalacat City, Pampanga (Beside Mabalacat City Water District).
–Written by: Larrica Angela Cunanan • Photos by: Jayson Layson