Not every memorable meal is found along a busy highway. Sometimes, the best dining experiences are tucked away, waiting to be discovered.
Hidden within the lush grounds of Casa Esmeralda Villas in Barangay Cabetican, Bacolor, ESME Restaurant is quietly becoming one of Pampanga’s must-visit dining destinations, where Kapampangan flavors meet modern Asian influences in a setting that feels both relaxing and refined.
Recently, Chef Felix Niño Asuncion welcomed members of the Pampanga Press Club for an intimate lunch, offering a taste of Esme’s signature dishes and the story behind a restaurant built on family, friendship, and a shared love for Kapampangan cuisine.
ESME is the product of an unexpected but seamless partnership between Asia’s Best Point Guard Jayson “The Blur” Castro and the young chef-entrepreneur.
Long before basketball made him a household name, Castro used to jog past the property that would eventually become Casa Esmeralda. Acquired during the pandemic, the land was originally intended as a retirement home named after his grandmother, Esmeralda. Today, it has evolved into a boutique resort with a restaurant that has become its centerpiece.
Built largely from the earnings of his basketball career, Casa Esmeralda reflects the same discipline that defined Castro on the court.
“Like a point guard, you have to be strategic,” he said. “In business, we have to move as one team.”
That mindset led him to Chef Felix, whose family had long been catering events at the resort. Their partnership came naturally.
“I continue to learn from Chef Felix—not only about the restaurant business but about life,” Castro shared.
For Chef Felix, ESME Restaurant completes the Casa Esmeralda experience while fulfilling a larger mission.
“We put pride and honor on how we can elevate and represent Kapampangan food,” he said. “As a chef, I want Kapampangan food to stand out.”
His approach is simple: preserve the heart of Kapampangan cuisine while introducing subtle Asian twists.
That philosophy came alive through the dinner served to the Pampanga Press Club.
The Miso-glazed St. Louis Ribs balanced smoky tenderness with rich umami, while the signature Esme Palabok elevated the Filipino favorite with aligue and squid ink sauce, topped with crispy lechon kawali, shrimp, and toasted garlic.
The comforting Red Bulanglang paired fresh vegetables and seafood with a guava-infused broth, while the Beef Satay Kare-Kare fused grilled satay with the creamy peanut richness of the Filipino classic.
Chef Felix also settled the long-running sisig debate with his playful 2-Way Sisig, serving both grilled and fried versions on a single plate. His Bakareta gave his mother’s caldereta recipe a richer finish through baking and melted cheese, while the Ensaladang Pacu combined fern shoots, anchovies, and wakame seaweed for a refreshing salad with natural layers of umami. Completing the spread was the Thai Fried Chicken Bringhe, a vibrant take on the Kapampangan rice classic topped with crispy chicken, herbs, and pickled vegetables.
The partnership between Castro and Asuncion runs deeper than business. Both were raised by their grandmothers —Esmeralda and Leticia – women who instilled in them a love for family, tradition, and home-cooked meals. Chef Felix traces his roots to Apalit and San Fernando, while Castro hails from Sasmuan and Guagua.
Those shared values define ESME Restaurant.
More than a place to dine, it is a celebration of Kapampangan heritage, proving that tradition and innovation can sit at the same table. Hidden though it may be, Esme carries a bold vision: to proudly showcase Kapampangan cuisine, elevate its classics without losing their soul, and give every guest another reason to fall in love with the culinary heart of Pampanga.
