CURRENTACCESS
A culinary residency bringing Bali's YUKI and meimei by Pulau Projects to Siargao for ten days of fieldwork, exchange and experimentation.
× TABLE TALKS× TABLE TALKSFull Access PassField Week 1 – meimei - Fire & FarmersField Week 2 – YUKI - Ocean & SeafoodIn partnership with
PULO Siargao 2026
PULO is a concept and initiative showcasing what makes an island special, aiming to preserve its culture before they are lost. Our goal is to bridge the connection between local communities and visitors to promote responsible tourism and development. Through culinary residencies, cultural exchanges, dining experiences and journeys, PULO brings together chefs, producers and communities to share knowledge, reinterpret local resources and create new opportunities for local people across islands.
In partnership with
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PULO Residency Brief
Pulau Projects brings the teams behind Bali’s meimei and YUKI to Siargao to immerse themselves in the island’s evolving culinary landscape. Siargao becomes both host and creative brief, providing the people, places, ingredients and infrastructure for the teams to learn from the island while sharing the culinary perspective they have developed in Bali.
Through fieldwork, cultural immersion and R&D, each team will interpret what they discover through their own culinary language, culminating in three experiences: Meimei’s exploration of the land, a shared beach activation bringing Meimei, YUKI and SFWF together, and YUKI’s final exploration of the ocean.
Through Access Table Talks, you’re invited inside that process, from discovery and experimentation to first tastings and the final tables.
PULO Siargao 2026
Preserving what makes an island, an island.
Access is now open.
Sign up for access updates.
Limited access only.
Our Residents
PULAU PROJECTS
Pulau Projects is a Balinese hospitality group building distinctive brands, venues and experiences shaped by the people, culture and everyday life around them. Its portfolio brings together Yuki, Meimei, Osteria Luna, Chotto Motto and Cafe Daśa, each with its own identity, audience and point of view. Pulau Projects stands at the intersection of craft, culture, and connection, reimagining island hospitality for a global audience.
YUKI
YUKI is a modern Japanese restaurant inspired by the traditional izakaya spirit, founded by Balinese entrepreneurs Rai Sutama, Dewa Wahyu Bintara and Windu Tenaya (of Pulau Projects). The brand combines Japanese precision with Indonesian produce and culture, creating a relaxed, social dining experience built on genuine hospitality. At YUKI, collaboration with local fishermen, farmers, and producers is central to everything. The philosophy is simple: generous, relaxed, and memorable hospitality that encourages connection around the table.
MEIMEI
Inspired by Woodfired Modern Asian and crafted through an Indonesian lens, Meimei is where seasonal produce meets charcoal grill, where vibrant spices and earthy aromas converge, and where each dish tells a story - a smoky, charred memory of the past, and a vivid expression of the present.
× TABLE TALKSPULO SERIES 2026 / SIARGAO, PHILIPPINES / 31 OCT - 10 NOV
FROM THE LAND:
meimei plays with fire and farming
31 October-9 November
General Luna, Siargao
Meimei explores Siargao through its relationship with the land, learning from the people, ingredients and practices that shape it.
BETWEEN ISLANDS:
Where land meets the oncean – YUKI, meimei & Siargao Food & Wine Festival
8-9 November
Burgos, Siargao
Four perspectives meet by the water for a shared Beach Table, marking the transition between the residency's Land and Ocean chapters.
FROM THE OCEAN:
YUKI From the Ocean Immersion
3-10 November
General Luna, Siargao
YUKI follows Siargao toward the ocean, learning from the people and practices shaped by the water before taking those discoveries into R&D.
PULO Siargao 2026
Preserving what makes an island, an island.
Access is now open.
Sign up for access updates.
Limited access only.
PULO unfolds through a simple process: go into the field, learn from the people and place, bring those discoveries back into R&D, then experience YUKI and meimei’s interpretation of their new discovery.
LANDBETWEENSEA
Explore residency accessFIELD RESEARCH
Residents step into Siargao, meeting the farmers, fishermen, producers, families and kitchens shaping the island’s food culture.
RESEARCH & DEVELOPMENT
Back at PULO House, discoveries from the field enter the kitchen, where local ingredients, techniques and stories are tested and interpreted through YUKI and meimei’s culinary perspective.
FIRST TASTINGS
Access guests are invited into the process before the final table, tasting dishes as they develop and experiencing the ideas behind each menu before they are revealed publicly.
EXPERIENCE & IMMERSE
What begins in the field and develops through R&D is brought to the table, where residents share their final interpretations with the people and place that inspired them.
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?
Go beyond the finished menu and into the creative process itself. Access guests are invited into YUKI and meimei’s R&D throughout their Siargao residency, tasting new dishes as they’re developed, hearing the thinking behind them and experiencing ideas before they reach the public. You’re not coming to eat what’s already been created. You’re there while it’s being created.
FIRST TASTINGS
Be inside the process.
Experience ideas before they become finished dishes.
Step inside test kitchens, menu development and experimental sessions, with first access to tastings, recipes and concepts being developed by YUKI and meimei throughout their residency.
Supported by
Experience: First Tastings · Food & Drink
Satisfy your taste buds: Be a part of the R&D process and taste first versions of the dishes the artists create.
Experience: R&D · Food & Drink
Be a part of the team: Join Pulau as they create new recipes and menus for their residency
Experience: R&D · Food & Drink
Open Kitchen: Withness the art that happens behind the scenes at PULO House
THE PEOPLE BEHIND
THE FOOD WE EAT
Meet the ingredients and people behind the island. Spend time with Siargao’s farmers, fishermen, growers, producers and families, discovering local ingredients at their source and understanding the knowledge, stories and livelihoods behind them.
Supported by
Immerse: Community · Produce
Farmers, fishermen, coconut producers, and local families
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.
PULO House
by Islaya Siargao
PULO Siargao 2026
Preserving what makes an island, an island.
Access is now open.
Sign up for access updates.
Limited access only.
MEIMEI PROGRAMMETHE PROGRAMME
From the Land
to the Sea
FROM THE LAND WITH MEIMEI
meimei begins with the land, spending time with the farms, growers, families and ingredients that shape how Siargao eats. You’ll follow the process from the field back to PULO House, joining the residents for R&D, first tastings and the final table.
FROM THE OCEAN WITH YUKIFROM THE OCEAN WITH YUKI
Follow YUKI into Siargao’s coastal world, joining them as they meet fishing communities, source local seafood and explore the practices that shape life by the ocean. Experience the journey alongside the team, from discovery in the field through to the ideas they bring back into R&D.
Community · Food & Drink
Welcome to PULO. Meet the residents, settle into Siargao and join the opening table.
Community · Food & Drink
Move through General Luna’s restaurants, carinderias and bars.
Immerse: Field · Community
Fishing trips across rivers and seas.
Immerse: Field · Community
Spend a day along the coast with YUKI, gathering the references that return to PULO House for R&D.
Immerse: Field · Community
Explore the techniques and knowledge behind how the island prepares and preserves seafood.
Immerse: Produce · Community
Farm visits, foraging and sourcing.
FROM FIELD TO TABLE
Each Field Week culminates at the table. After days of fieldwork, exchange and R&D, Meimei and YUKI present their interpretation of Siargao through two distinct dining experiences.
FROM THE LAND WITH MEIMEI
A final interpretation of the ingredients, people and practices encountered across Siargao’s land.
FROM THE OCEAN WITH YUKI
A final interpretation shaped by Siargao’s seafood, fishing communities and coastal culture.
MEIMEI X YUKI X SIARGAO FOOD & WINE FESTIVAL
Between Islands
Between Islands brings Siargao and Bali into dialogue through a four-station beach experience, with each station presenting a distinct partner and perspective. In support of Slow Food and Siargao Food & Wine Festival, the programme explores a shared interest in the preservation of island cultures and the role of responsible tourism and development in shaping their future.
Supported by
Between Islands Activation
meimei’s interpretation of Siargao’s ingredients, producers and land.
Between Islands Activation
YUKI explores Siargao’s seafood and coastal culture.
Between Islands Activation
A focus on local ingredients, traditions and food systems through Slow Food and the local community.
Between Islands Activation
A reflection of Siargao’s evolving culinary identity with Siargao Food & Wine Festival.
Choose your access.
Follow Meimei or YUKI through fieldwork, R&D and first tastings before experiencing what they create at the final table.
Access is now open.
Sign up for access updates.
Limited access only.
31 OCT - 9 NOV
- Welcome dinner
- Foraging
- Farm-to-table
- Culinary crawl
- Processing
- Road trips
- Between Islands beach activation
- meimei experience
- Community 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.
Access price: ₱5,000.00 per person
Explore residency access
Limited spaces only
3 - 10 NOV
- Fishing
- Workshops
- Boat trips
- Between Islands beach activation
- YUKI experience
- Culinary crawl
- Closing dinner
- Community engagement
YUKI FIELD WEEK
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.
Access price: ₱5,000.00 per person
Explore residency access
Limited spaces only
31 OCT - 10 NOV
- Foraging
- Farm-to-table
- Culinary crawl
- Fishing
- Workshops
- Processing
- Boat trips
- Road trips
- Between Islands beach activation
- meimei experience
- YUKI experience
- Community engagement
- Welcome dinner
- Closing dinner
FULL FIELD WEEK
Experience PULO in full. Follow both meimei and YUKI from land to ocean, with access across the complete residency, including fieldwork, R&D, first tastings, Between Islands and both final tables.
Access price: ₱8,000.00 per person
Explore residency access
Limited spaces only
‘What a Waste’
Culinary Residency
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?
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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.
Explore residency access
Co-Creation: R&D · Food & Drink
“Latte with coconut milk please” - a different way of meeting the sunrise
Co-Creation: R&D · Food & Drink
Coconut on a plate: YUKI x meimei reinterpretation of Filipino cuisine with coconut milk
EVERYONE COUNTS
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.
Become a Partner/Volunteer%5 MORE IS NOTHING WITHOUT THE PEOPLE
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.
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It’s Made by Many
PARTICIPATE/VOLUNTEERPULO Siargao 2026
Preserving what makes an island, an island.
The waitlist is now open.
Sign up for menu, dinner
and BTS updates.
× TABLE TALKSA culinary residency and immersive experience exploring Siargao through field, kitchen and table.
31 October-10 November
× TABLE TALKSFull Access PassField Week 1 – meimei - Fire & FarmersField Week 2 – YUKI - Ocean & SeafoodIn partnership with