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Hiraya Cove
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Hiraya Cove
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A ceramic plate lined with banana leaf holding grilled fish and a grilled prawn with halved calamansi and pieces of young coconut, on a woven mat on weathered timber, beach and karst behind.

El Nido, Palawan

Alon by day, Sulo after dark

Where the food comes from and who cooked it. The landing at first light, the board being rewritten, the four dishes the chef learned at home instead of at school.

A long timber table set for eight with linen runners, glassware and small vases, cane-backed chairs, under a thatched pavilion on a timber deck, karst headlands, palms and turquoise sea.

Alon

Palawan seafood and Filipino heirloom cooking

Hours
6:30 AM – 10:00 PM
Seats
64
Dress
Barefoot is fine. A shirt at dinner, please.

Alon is the open-sided room everything else happens around, roofed in nipa, twenty steps from the water, serving 6:30 AM to 10:00 PM and seating sixty-four. Breakfast runs long here on purpose. The kitchen buys at the Corong-Corong landing at first light and writes the board afterwards, so the menu is short and it moves. Kinilaw of the morning catch, adobong pusit cooked in its own ink, grilled lapu-lapu in banana leaf. If you want something that is not on the board, the chef would much rather be asked than not.

Sample menu

  1. IKinilaw of the morning's catch, coconut vinegar, green mango, sili
  2. IIAdobong pusit cooked in its own ink, with garlic rice
  3. IIIGrilled lapu-lapu in banana leaf, calamansi butter
  4. IVGinataang langka with smoked tinapa flakes

Sulo

Fire cooking, and a fourteen-seat kusina counter

Hours
4:00 PM – 11:00 PM · counter seatings at 6:30 and 8:30
Seats
38
Dress
Smart barefoot. No wet swimwear after six.

Sulo means torch, and it is the fire kitchen on the west deck, open 4:00 PM to 11:00 PM. Fourteen seats face the fire at a counter cut from a single narra beam, in two seatings at 6:30 and 8:30, and the rest of the deck looks west, which is the entire point between five and half past six. Whole tuna belly over coconut husk, sugpo grilled in the shell, latik and muscovado ice cream burnt in the pan. The counter is the one thing here worth setting an alarm to reserve — tell us your dates and we will hold a seating before you arrive.

Sample menu

  1. IWhole tuna belly over coconut husk
  2. IISugpo grilled in the shell, calamansi and patis butter
  3. IIICharred talong salad, salted egg, native tomato
  4. IVLatik and muscovado ice cream, burnt in the pan
A small timber-topped bar on a lime-plaster base under thatch, three rattan stools, unlabelled glassware and a bottle catching low sun, a lantern, palms and flowering shrubs, karst at left.

Beyond the two rooms

Dietary & allergies

Yes, and we would rather know at booking than at the table. Vegetarian and vegan are straightforward — the kitchen cooks ginataang langka, charred talong and a lot of vegetables anyway, and the coconut base means most dishes are already dairy-free. Gluten-free is workable across the whole menu with a day of notice, since the sauces are built on vinegar and patis rather than flour. Shellfish, nut and severe allergies are handled by the chef personally, not by a note on a docket: tell us what it is and how serious it is and Iñigo will build around it. Halal preparation can be arranged with notice.

Room service

Yes, from 6:30 AM to 10:00 PM, on the Alon menu, brought to your deck or your sala rather than left at the door. Pool Residence guests have a stocked pantry and a butler who will cook breakfast in the outdoor kitchen if that is what you would rather. There is no tray charge. After ten, the night duty manager can still put together something cold, and often does.

Tell us your dates and we will hold a Sulo counter seating before you arrive.

Check availabilityCook with the kitchen at Heirloom Kusina