The heart behind Halong
She may be petite and low-key, but her food is mighty. It’s a riot of flavors: bright, zesty, layered, and unforgettable. Say hello to chef Cara Jalandoni Davis, raised by her Canadian father, Christopher, and her Filipina mother, Anna in Toronto.
Though her mom worked in real estate, she still found joy in cooking for her family. And for Davis, their time together in the kitchen was pure fun—experimenting with new recipes, from cookbooks to making family favorites like adobo, lasagna, and fabada.
From home cook to restaurant chef
It was in her mother’s kitchen, while bonding over after-school cooking lessons and watching Food Network shows, that Davis’ love for food was born.
She also cherished cooking with her maternal grandmother, Nette Jalandoni, when she was little. Lola used to perch Davis on the counter and fondly called her the “counter chef.” Their first dish they prepared together was tuyo spaghetti—simple, yet unforgettable.
At 15, Davis’ mom suggested she try her hand at cooking in a restaurant for a day or two. Davis loved it so much that she begged to do it full time.
After school, at three in the afternoon, her mother would pick her up and drive her to the restaurant. It became Davis’ routine to change clothes in the car and finish her homework along the way. She would then be dropped off at the restaurant and picked up again at midnight.
Her first job was at Kultura, followed by C5 at the Royal Ontario Museum, under chef Ted Corrado.
Davis’ culinary journey spanned the globe—from the Culinary Institute of America to Eleven Madison Park, Alinea, and Arzak in San Sebastián. She also spent time at Restaurant Story in London before Mexico stole her heart with its people, culture, and bold, smoky flavors. Based in Tulum, she worked in Arca, then opened Mestixa there.
Eventually, home beckoned to her and she returned to her roots to fulfill her dream—to open her very own restaurant in the Philippines.
To nurture and to care
Halong—named after the Ilonggo word for nurture and care—is more than just a restaurant. It is the answer to Davis’ desire to nourish through food.
Each plate reflects not only her impressive training but also her spirit. Her creation boasts unique flavors that are layered and complex yet at their core, familiar and pure. To experience Halong is to get to know Davis. Her edible creations are alive with heart and soul. On the palate, her food is foreign and familiar, experimental and classic, and refined yet comforting. One cannot use words to fully describe her food—it must be savored to be understood.
Every dish I had was a feast for my senses. Each one left me satisfied yet somehow wanting for more—was it a flavor I couldn’t quite grasp? Or one I simply couldn’t get enough of? Either way, it’s a compliment to the chef.
A full circle moment
Halong’s menu is a fusion of flavors. Take her bone marrow with nam prik—a dish that Davis highly recommends. It is a perfect expression of her cooking style. Smoky, sweet, spicy, and acidic layers inspired by Mexico, Vietnam, and Thailand… all in one plate.
One of my personal favorites is her uni toast: local uni with umeboshi jam and uni butter, reminiscent of foie gras. Sinfully rich and delightful.
Halong’s offerings are exciting, to say the least. Open only for dinner, the restaurant is always full. Reservations are a must, and most first-time guests end up becoming regulars.
Davis’ lifelong dream is slowly rising in Silang, Cavite. The Halong there will be a true farm-to-table restaurant, built around everything she raises and grows on her own land. Her vision is to care for ducks, quails, goats, cows, pigs, and rabbits; and to cultivate herbs, chilies, and specialty produce in her own property. There, she also hopes to live simply, far from the noise and the chaos of the city.
Halong Cavite will be the culmination of Davis’ journey and the beginning of a dream—where every dish pays homage to her roots and memories: her mom’s lessons, Lola’s tuyo pasta, the acquired techniques from Michelin-starred kitchens, and the delicate dishes she learned from some of the world’s best restaurants.
Halong Cavite is where Davis’ food story comes full circle.
Chef Cara’s Pâté
Ingredients
200g milk
448g chicken liver
40g butter
70g brandy
10g salt
2g pepper
12g maple syrup
100g caramelized onions
158g butter (cold cubes)
Procedure
1. Soak chicken livers in cold milk for 30 minutes to remove the blood. Rinse livers in cold running water after.
2. In a pan add the 40g of butter and melt it. Add in the chicken livers and brandy, then flambé it for that sear.
3. Cover with parchment circle and cook livers on low heat. 4. When livers are pink in the center, remove from the heat.
5. In a blender, process cooked livers with the cooking liquid, salt, pepper, maple syrup, and caramelized onions. Blend until smooth.
6. Add in cubes of cold butter and continue the process.
7. Strain with a tamis.
8. Pack the pâté into ramekins or a small bowl. Cover and refrigerate for at least an hour before using.
Tip: In Halong, it is served with Habanero chili jam and flatbread crackers. You could do the same with yours.
