Spend the full PULO residency exploring Siargao through its land, ocean, food and people. Forage and visit producers in the north. Learn about coconut, tuba, fermentation and local cooking practices. Go crab hunting, explore seafood and seaweed by boat, visit fish farms and markets, and make kinilaw with local cooks.
Pulau Projects is a Bali-based hospitality group creating a growing collection of dining and lifestyle experiences at the intersection of craft, culture and connection. Shaped by Bali while drawing on global influences, its portfolio includes concepts such as YUKI and meimei, each reinterpreting culinary traditions through a contemporary island perspective.
YUKI
YUKI is Pulau Projects’ modern Japanese restaurant in Bali, bringing a relaxed island sensibility to the traditional izakaya experience. Contemporary, playful and ingredient-led, YUKI reinterprets Japanese dining through the energy and produce of its surroundings.
MEIMEI
meimei celebrates Asian culinary traditions through a contemporary lens, taking inspiration from time-honoured recipes and reimagining them for today. Its approach balances tradition with experimentation, making it a natural fit for PULO’s focus on research, exchange and creating something new from place.
PULO invites the teams behind meimei and YUKI from Bali to spend time in Siargao before creating anything. Meimei begins on land, exploring farms, growers, ingredients and local cooking practices. YUKI moves towards the ocean, exploring seafood, fishing communities, markets, fermentation and preservation. Full Residency Access puts you inside both
WHAT YOU’LL DO
The Field Week looks at how ingredients move through Siargao, from growing and harvesting to processing, preserving and cooking.
PROCESS COCONUT AND TASTE TUBA
See how coconut is opened, processed and used in different forms. Spend time with local producers to understand tuba, taste it and learn how coconut moves from tree into food and drink.See how coconut is harvested and processed, and discover the different ways it is used across the island. Taste tuba, a traditional Filipino drink made from freshly collected coconut palm sap, and learn how the sap is gathered and can develop through fermentation into different products, including vinegar.
LEARN VINEGAR AND FERMENTATION
Spend time with local cooks and producers working with vinegar and fermentation. Taste different stages and learn how these techniques are used to preserve ingredients and develop flavour.
FORAGE & EXPLORE
Walk through farms and growing areas with local guides. Forage for ingredients, meet growers and producers, taste what is in season and source selected ingredients that can be taken into R&D.
GO CRAB HUNTING
Head out with local guides to hunt for crabs and learn where they are found, how they are caught and how they are used in local cooking.
EXPLORE SEAWEED AND SEAFOOD BY BOAT
Take to the water to discover fresh seaweed and seafood around Siargao. Learn what grows and is caught locally, taste ingredients and understand how coastal communities work with what is available around them.
WALK THE FISH MARKET
Explore Siargao’s wet market with local cooks and residents. Identify seafood, seasonal catch and other ingredients while learning how people shop and source for everyday cooking. Head north to see seafood arriving closer to the source. Meet people working around the port, see the day’s catch and understand how fish moves from boats into markets, restaurants and homes.
MAKE KINILAW AND VINEGAR
Learn about kinilaw, a Filipino preparation of fresh seafood cured with vinegar and other local ingredients.Explore local vinegar making, taste different vinegars and prepare kinilaw while understanding the relationship between seafood, acidity and preservation.
LOCAL COOKING PRACTICES
Learn how proteins are prepared and used locally, with an emphasis on whole-ingredient cooking and reducing waste.
MEIMEI EXPERIMENT AT PULO HOUSE
PULO House is the working home of the residency.
Bring ingredients and techniques from the field back to PULO House. Cook alongside meimei, test ideas for the From the Land menu, taste dishes as they develop and see what gets changed, refined or left behind.
SHARE DINNER AFTER R&D
End the R&D day around the table with meimei and local cooks. Eat together, share what was developed during the day and continue the exchange outside the formal kitchen session.
EAT WITH LOCAL COOKS
Get into the kitchen with people who cook on the island. Work with local produce, proteins and other ingredients while learning how they are prepared, cooked and served in Siargao.
EAT AND DRINK THROUGH GENERAL LUNA
Move through a curated selection of restaurants, bars and independent concepts around General Luna. Meet some of the people behind them and experience how Siargao’s current hospitality scene is developing.
SPEND TIME IN NORTH SIARGAO
Go beyond General Luna to experience a different pace and side of the island. Visit local places, eat along the way and spend time with communities and people working in the north.
FROM FIELD TO TABLE
Each Field Week culminates at the table. After days of fieldwork, exchange and R&D, meimei presents their interpretation of Siargao through three distinct dining experiences.
Move through four stations along the beach, each offering a different perspective on Siargao through food.
The experience brings together meimei, YUKI, Slow Food and SFWF, moving from one station to the next before ending around an SFWF boodle fight table. The final table brings locals and visitors together to eat and celebrate.
Taste the menu developed from the seafood, people, techniques and ideas encountered throughout the week, interpreted through YUKI’s approach to cooking and fermentation.
ArrivalWELCOME TO SIARGAO Settle in, meet the residents and get introduced to PULO and the week ahead.
DAY 1LAND FIELD DAY Head north for a day of farms, foraging and local food production. Explore coconut processing, tuba, fermentation, vinegar making and traditional approaches to preparing ingredients before bringing what you learn back into R&D at PULO House.
DAY 2MEIMEI R&D Bring ingredients, techniques and ideas from the field back to PULO House. Experiment with meimei on dishes for the final menu, taste them as they develop, then sit down for dinner with residents and local cooks.
DAY 3GENERAL LUNA CRAWL Explore General Luna through a curated selection of restaurants, bars and local concepts shaping Siargao’s current food and hospitality culture.
DAY 4KINILAW AND VINEGAR Make kinilaw with local cooks using fresh seafood and local ingredients. Taste and learn about locally made vinegars and how acidity, fermentation and preservation are used in Siargao cooking.
DAY 5MEIMEI FIRE & LAND DINING EXPERIENCE Experience the final menu by meimei, created with and for Siargao from the ingredients, techniques and ideas explored throughout the week. Not included in the Full Field Week ticket. Paid separately.
DAY 6OCEAN FIELD DAY Spend the day around Siargao’s waters. Go crab hunting, explore fresh seaweed and seafood by boat, visit local fish farms and meet people working with the island’s marine ingredients.
DAY 6YUKI R&D Bring ingredients, techniques and ideas from the field back to PULO House. Experiment with YUKI on dishes for the final menu, taste them as they develop, then sit down for dinner with residents and local cooks.
DAY 7NORTH SIARGAO Spend the day further north, discovering another side of Siargao through local food, communities, places and the people who live and work there.
DAY 8-9BETWEEN ISLANDS A SHORELINE EXPERIENCE Move through four stations along the beach featuring meimei, YUKI, Slow Food and SFWF. Each offers a different expression of Siargao through food, ending around an SFWF boodle fight table with locals and visitors. Not included in the Full Field Week ticket. Paid separately.
DAY 10YUKI FROM THE OCEAN DINING EXPERIENCE Experience YUKI’s final menu, bringing together the seafood, seaweed, vinegar, fermentation and ideas explored throughout the residency. Not included in the Full Field Week ticket. Paid separately.
WHAT’S INCLUDED
Welcome dinnerForaging and programmed field visitsFarm, producer and community experiencesFire & Land dining experienceKinilaw and Vinegar Experience
North Siargao ExperienceOcean Field ExperienceMenu development tastingsSelected R&D and experimentation at PULO HouseFrom the Ocean Dinning Experience
Transport for scheduled programme activitiesBetween Islands four station experience and boodle fight table
Between Islands: meimei Dinner
Fire & Land: An introduction to PULO with meimei and Wild Siargao with their open fire kitchen
Between Islands: Food & Drink
Siargao challenges meimei for a sought-after collection of Filipino x Balinese mixes of pre- and after-dinner drinks
Between Islands Activation
An exclusive 4-station beach activation with the local community, led by Siargao Food & Wine Festival, bringing meimei and YUKI to the shore at Burgos
Between Islands: YUKI Dinner
Ocean & Seafood: YUKI plays with Lato, mahi mahi and native techniques to bring unconventional combinations to your plate
Between Islands: Food & Drink
Paraluman x YUKI: What drink can we make with Filipino and Japanese flavours?
Between Islands beach activationmeimei experienceCommunity engagement
MEIMEI FIELD WEEK
Begin in the fields of Siargao, moving between farms, growers and local kitchens before returning to PULO House to see how those encounters are transformed through fire, R&D and the final table.
Move towards the ocean with YUKI, meeting fishing communities and tracing Siargao’s seafood from water to kitchen before experiencing how it evolves through fermentation, R&D and the final table.
In partnership withPowered by
TABLE TALKS
PULO House is the home of the residency in Siargao, a shared space where residents and guests come together to work, experiment, cook and connect. Part test kitchen, part creative home and part gathering place, it’s where R&D happens between field days and where ideas collected across the island begin making their way to the table.
Pulau Projects spends time inside Siargao’s food system. Fishing, foraging, harvesting coconut, meeting farmers and producers, and learning local fermentation and preservation practices. This happens before bringing those ingredients and discoveries into the kitchens of participating Siargao restaurants. Each collaboration focuses on whole-ingredient cooking, fermentation, preservation and zero waste, combining Siargao’s local knowledge with Pulau Projects’ contemporary culinary techniques and hospitality experience from Bali.
AT PULO HOUSE, LET CREATIVITY AND TECHNIQUES UNLEASH MEMORIES WE HOLD.
The residency explores one central question: How much can we create from what an island already gives us?
Supported by
NO ALTERNATIVES.
Every PULO dinner will offer a dedicated vegetarian version of the menu. Rather than simply removing the meat or seafood from a dish, YUKI and meimei are invited to reinterpret it through a vegetarian lens, exploring vegetables, mushrooms, tofu, fermentation and other protein alternatives while preserving the idea and experience behind the original course.
The same idea reconsidered through vegetables and alternative proteins, using YUKI and meimei's respective approaches to flavour, technique and experimentation.
COCONUTS GOING NUTS!
Coconut is part of everyday island life, so throughout PULO, it becomes an ingredient for exploration across coffee, R&D and the final menus. YUKI and meimei will work with coconut milk through their residency, exploring how it can move between sweet, savoury and unexpected applications.
The families who welcome us into their homes aren't separate from the experience, they are part of the table we create. At the beach, we come back together for an early dinner where residents, guests and local families eat side by side. The exchange becomes mutual: they share their world with us, and we create something new to share with them in return.
A HOME WORTH BUILDING
Participation also means leaving a place with care, not simply memories. Alongside the residency, we look for ways to give back to the families and communities who make PULO possible — decided together with the people we work with, and shaped by what the residency can realistically support. It's a simple principle behind PULO: when someone makes room for us, we want to leave something meaningful behind.
Every PULO experience helps extend the table beyond the residency. We allocate 5% of our profits to The Longest Boodle Fight, a Made by Many community initiative that brings us into villages and local communities to cook and eat alongside children and families. The idea is simple: create the kind of experience we would be proud to serve at any of our tables, then share it with people who may not ordinarily have access to it. Working with chefs, local cooks and producers, we turn culinary dining into a shared community experience, giving children and families the opportunity to discover new flavours, meet people from different worlds and, we hope, leave the table curious and inspired about what might be possible for them.
Participation: Community
Giving Back to the Communities We Cook With
PULO’s legacy extends beyond food and experiences. Through Made by Many, we look for meaningful ways to support the families and communities who welcome us into their world.
Participation: Community
A Community Beach Effort
We hope to bring residents and guests together to help clean and care for the beachfront community area that hosts the Between Islands activation — a small, tangible way of giving back to the place that welcomes us.
TABLE TALKS
× TABLE TALKS
× TABLE TALKSFull Access PassField Week 1 – meimei - Fire & FarmersField Week 2 – YUKI - Ocean & SeafoodIn partnership with
