Cabalen: 22 years and still cooking great feasts
The reply is almost automatic. Ask people where their favorite Filipino buffet is and, chances are, Cabalen will be mentioned. It is really not surprising. For 22 years now, Cabalen has been part of the Filipino dining tradition. The fact that it has outlived its competitors is even more amazing. After all, such consistency is hard to find these days. Reaching high-quality levels has become the business of this enduring restaurant that has transcended fickle food trends.
“That’s because we have always cared about what we serve our customers,” says Cabalen owner Maritel Nievera, stressing the importance of paying attention to details.
Way back in 1974, Nievera began her food business in San Fernando, Pampanga with the food counter Bahay Pasalubong. Its resounding success paved the way for a restaurant in the province called Ituro Mo, Iluto Ko in 1984.
Two years later, Nievera opened a restaurant based on Kapampangans’ passion for good food. She tells us, “That’s basically how Cabalen was born. Because Pampanga is known for its good cooks and food, I wanted the restaurant to reflect that. ‘Cabalen’ was a natural choice for a name because it sounds friendly. After all, it means ‘town mate’.”
That first branch opened in West Avenue, and drew great response from its customers. She says, “Our dishes reminded them of what they enjoyed in their own hometowns. They missed their homecooked meals, and we were just glad to provide them what they wanted.”
Back then, Cabalen was à la carte; no buffet tables yet. Thanks to SM’s invitation for Cabalen to put up a branch in Megamall, the now-popular buffet was soon introduced. Nievera recalls, “The response was overwhelming. It was a big hit. We were situated on the fourth floor but people still went up to dine in Cabalen. That Megamall branch led to invitations from Ayala and Robinsons malls to open in their sites.”
And why wouldn’t Pinoys make a beeline for the buffet table? It offers about 50 Filipino dishes, ranging from appetizers to desserts. Through the years, customers have sworn by Cabalen’s kare-kare, sisig, inihaw na hito, burong hipon, tapang kalabaw, bringhe, kalderetang baka, kuhol, and tibok-tibok, among others.
“People also have a lot of fun making their own halo-halo,” she volunteers. “We are proud of our homemade ingredients.”
Then there’s the matter of Cabalen’s feel for the Filipino fiesta. “It does feel like you’re at a feast here. That is probably why we get a lot of balikbayans, as well as family gatherings and reunions. They don’t have to wait. The food’s already prepared.”
Talk to Nievera about food preparation and you’re in for a crash course on quality. It is, after all, something that is never taken lightly at Cabalen.
“Our business is more than just selling home-cooked meals. We want our customers to feel that we look after them. Our efforts, I think, are recognized, judging from the loyal customers who continue to put their trust in us.”
“And here’s what’s really important: We respect our customers,” she stresses. “Cleanliness and food quality are never sacrificed. We all follow our Quality Food Service Cleanliness manual to the letter. Our staff members are constantly reminded of this so our customers will enjoy the quality they deserve.”
Nievera’s sharp eye for detail has kept her staff on their toes. She herself inspects the raw ingredients and insists on a consistent taste, appearance, texture, and color. She sees what’s cooking as soon as she steps into a branch.
“This business is like a child you have to take care of,” she quips. “You have to be hands-on. In our case, we try to outdo ourselves every time.”
Having just opened the successful Cabalen-Sta. Rosa branch in Laguna, the restaurant also made its premiere at SM Mall of Asia last October.
Nievera sits back and smiles, “You know, Cabalen is my joy. It is fulfilling to see that it continues to grow and remain a part of family traditions. Just that thought inspires us to do our very best.”
