There is a new dining spot in Cabetican, Bacolor that feels personal from the moment you hear its story. Esme Restaurant is more than a fresh name on the local food scene. It is a tribute, a dream, and a thoughtful take on Kapampangan food with Asian accents.

I joined the Pampanga Press Club for a visit, and what stood out right away was how the place carries meaning. The restaurant was built on land that owner Jayson Castro first noticed while jogging. What began as a passing glance turned into a three-year dream, one that now sits on almost two hectares of land. That alone gives Esme a story worth telling.

The name Esme carries family weight. It is the name of Castro’s youngest daughter, but it is also tied to his grandmother, Esmeralda, whose memory inspired Casa Esmeralda at home. Castro grew up with his grandmother, and that bond seems to sit at the heart of the restaurant’s identity. His mother is in the United States, and the restaurant feels like a way of keeping family close in a very real way.

As a professional PBA player, Castro knows what it means to think long term. He shared that being a point guard taught him how to read the game, stay focused, and plan ahead. He brings that same mindset into business. For him, Esme is not just another restaurant. It is part of a bigger goal to inspire others to invest in their future and to think seriously about what they can build.

That vision shows in the food. Castro partnered with Chef Felix Asuncion, a younger Kapampangan chef who had already been working with him as a supplier for his events place. Their working relationship runs deeper than food. Castro spoke warmly about how much he learned from Chef Felix, not only in running a restaurant but in life.

Chef Felix brings a clear direction to the menu. The foundation is still Kapampangan, but the presentation and flavor details lean toward a subtle Asian touch. The result is a menu that respects the classics while giving them a fresh voice.

The restaurant can seat around 50 to 60 guests, with a 15 to 20-person meeting room, making it practical for intimate gatherings, family meals, and small functions. It feels designed for both everyday dining and occasions that call for something a little more special.

LET’S EAT AT ESME RESTAURANT

What made our visit memorable was the range of dishes served, each one with its own identity. Esme is not playing safe. It is taking familiar Kapampangan flavors and giving them a more layered, more textured presentation.

The Thai Fried Chicken Biringhe came out as a dish that was easy to like at first bite. The chicken was crisp and well-seasoned, while the turmeric-infused sticky rice carried a warm, fragrant note that made the dish feel fuller and more balanced. It had the comfort of fried chicken, but with a more aromatic, more defined Kapampangan personality.

The Grilled Pandan Chicken was another standout. Half a chicken was marinated in aromatics, then charred in pandan leaves, giving the meat a smoky fragrance that stayed with every bite. The chicken was tender, and the pandan added a clean herbal note that lifted the whole dish.

The Baked Bakareta was rich and filling. The slow-cooked beef stew was already hearty on its own, but the melted cheese baked on top gave it a deeper, more indulgent finish. It came out charred golden and satisfying, the kind of dish that feels built for sharing.

The Beef Satay Kare Kare was one of the more creative plates on the table. It took the familiar peanut stew and added skewered grilled beef satay, giving the dish a firmer bite and a more direct grilled flavor. The sauce still carried that comforting kare-kare taste, but the presentation gave it a modern edge. This is my personal top dish at Esme.

The Shrimp Relyeno was delicate but full of deep and lingering flavors. River prawns were stuffed with a savory minced pork filling, creating a mix of sweetness from the shrimp and richness from the stuffing. It had a neat balance of texture and taste, with a clean seafood character that did not get lost. I could finish one batch with its paired tangy and rich sauce.

The Red Bulanglang brought a more traditional note to the table. This seafood and vegetable stew had the freshness you expect from a good local soup, then added guava for that characteristic Kapampangan tartness. That touch gave the broth a light sour finish that made each spoonful brighter and easier to enjoy.

The Esme Palabok or I call it Pancit Luglug, used squid ink, giving the familiar noodle dish a darker, deeper look and a more briny flavor. It kept the comfort of palabok but added a bolder seafood note that made it feel more modern and more distinct. Unlike other palaboks that only tasted flour, this truly delivered the Kapampangan luglug goodness.

The Okoy delivered exactly what a good appetizer should. It was crisp, light, and packed with vegetables and shrimp. Each bite had crunch first, then a clean savory finish that made it easy to keep reaching for more. I find this as a quintessential afternoon snack favorite!

The Pako and Wakame Salad was refreshing and sharp in a good way. The local fern, seaweed, and fresh greens gave it a clean, earthy base, while the crispy dilis added salt and crunch. It was the kind of plate that resets the palate between richer dishes. Best starter dish at Esme!

The Tokwa’t baboy Salad Pie tee was also a smart addition to the spread. The diced pork and tofu sat inside crunchy pie tee pastry shells, giving a familiar Filipino combination a more elegant bite-sized format. It was playful without losing its roots. You should try this. Probably, you can finish one order of this on your own.

The Two-way Sisig was the most obvious nod to Kapampangan pride. Half grilled and half fried, it gave us two textures in one plate. The grilled side carried a smoky bite, while the fried side leaned richer and crispier. It was a strong reminder that sisig still has room for reinvention without losing what makes it work. This is a must-try!

To end the meal, I had the Blue Pea Guyabano, a drink that was as pleasing to the eye as it was to the palate. The floral note of blue pea met the fruity tang of guyabano, creating a drink that felt cool, light, and fitting for the meal’s finale.

What I appreciated most about Esme was not just the food, but the intention behind it. This is a restaurant built from family memory, athletic discipline, and a clear business vision. It wants to honour Kapampangan cooking while showing that there is space to present it in new ways.

Esme Restaurant feels like a place with direction. It has roots, it has range, and it has a story that gives every dish more weight. In Bacolor, that matters. Good food is everywhere. A dining place with heart and purpose is something else entirely.

MY TAKEAWAYS ABOUT ESME RESTAURANT

1. It is located inside Casa Esmeralda Resort. The place is serene and new.
2. If you love to taste Kapampangan with Asian fusion, go here.
3. The food tastes great! All the expected flavors are there.
4. There are enough parking spaces.
5. There is a manmade lake where you can visit and stroll around.
6. They have a pasalubong store inside the restaurant and take home more of the flavors.

ESME RESTAURANT CONTACT DETAILS