From the Land Experience

MEIMEI FIELD WEEK

Siargao, Philippines

31 October - 9 November

Spend a week experiencing Siargao through its land, food and people alongside the team behind meimei. Forage and visit local producers, experiment on dishes at PULO House, explore General Luna and North Siargao, then experience the final menu and Between Islands.

APPLY TO JOIN

In partnership with

TABLE TALKS Siargao Food and Wine Festival

A plated dish of sliced meat and grilled greens carried to the table

A whole roasted duck hanging by the neck near an open fire

Our Residents

PULAU PROJECTS

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.

APPLY TO JOIN

THE EXPERIENCE

From the Land

Siargao, Philippines

31 October - 9 November

THE FIELD WEEK

Meimei comes to Siargao to create a menu with and for the island. The process starts outside the kitchen. The team spends time with local growers, cooks, producers and communities to understand what is available, how ingredients are used and what they can learn from the island.
Field Week gives you access to take part in that process.

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.
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 two distinct dining experiences.

APPLY TO JOIN

meimei's finished duck dish, plated for the final table

Fire & Land: meimei Dining Experience

Experience the finished menu by meimei.

From the Land brings the week’s field research, ingredients and R&D together into a final dining experience created with and for Siargao.

SECURE YOUR SEAT

Fish grilling over an open fire at Burgos

Between Islands: A Shoreline Experience

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.

SECURE YOUR SEAT

FROM THE LAND | 31 OCT - 9 NOV

The Programme

Arrival

Welcome to Siargao

Settle in, meet the residents and get introduced to PULO and the week ahead.

Day 1

Land 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 2

meimei 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 3

General Luna Crawl

Explore General Luna through a curated selection of restaurants, bars and local concepts shaping Siargao’s current food and hospitality culture.

Day 4

Residency Day

A slower day to explore Siargao independently while meimei moves into final preparation for From the Land.

Day 5

Meimei 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 Meimei Field Week ticket. Paid separately.

Day 6

General Luna Crawl

Continue through General Luna with a different selection of food, drinks and hospitality experiences across the island’s evolving dining scene.

Day 7

North 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 8-9

Between 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 Meimei Field Week ticket. Paid separately.

WHAT’S INCLUDED

Welcome dinner
Foraging and programmed field visits
Farm, producer and community experiences
Menu development tastings
Fire & Land dining experience
Selected R&D and experimentation at PULO House
Transport for scheduled programme activities
Between Islands four station experience and boodle fight table

APPLY TO JOIN

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: A Shoreline Experience

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.

31 October to
9 November 2026

Preserving what makes an island, an island.

PULO by Table Talks:
From the Land Experience

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.

In partnership with

TABLE TALKS Siargao Food and Wine Festival

APPLY TO JOIN

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

Explore residency access

‘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?

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.

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

Become a Partner

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.