I recently scrolled through my old Facebook posts and found a photo from my first meal at Kiwa in Solaire back in 2016. A lot has changed since then, but that meal stayed with me—its discipline, its elegance, and the way it made Korean cuisine feel both familiar and new. Today, that memory has found a second home in Huwon by Kiwa Pampanga, a Clark restaurant that brings the same refined Korean flavors much closer to Central Luzon.
A Secret Garden in Clark
Walking into Huwon feels like stepping through a small doorway into a hidden world. The entry hall is modest, but it opens suddenly into a grand forest-green dining room washed in warm wood and soft light. Inspired by the secret gardens of the Joseon Dynasty, the space feels calm yet dramatic, modern but rooted. From the glowing bar to the private rooms upstairs, every detail invites you to settle in and savor.
A Feast Begins
The meal opened brightly with Chadolbagi, a pan-fried beef brisket salad with crisp greens and tender slices of meat. It disappeared quickly. Next came Modum-jeon, delicate pancakes of fish, pork, and beef. Soon the table filled in a rhythm familiar to anyone who loves Korean dining: Japchae, prawn tempura, steamed egg, salmon sashimi, and that irresistible Korean fried chicken glazed in sweet-spicy sauce. Each dish felt clean, balanced, and made with intention.
Soups That Slow Down Time
Then the pace shifted as the soups arrived, and the whole room seemed to soften.
The Chadol Doenjang-jjigae carried the warmth of brisket and fermented soybean paste. It tasted round and comforting—homemade in the best sense, like something cherished and passed down.
But the Kimchi-jjigae lingered even longer. Its stewed kimchi and pork created a broth alive with heat and gentle sourness, full of character and memory. It was the kind of dish you pause for, the kind that ties a meal together. Both soups grounded everything with honesty, preparing us for the richness that followed.
The Grilled Classics, Reimagined
The grilled courses arrived next—juicy Dak BBQ and thick slabs of Samgyeopsal—each beautifully seasoned and cooked with quiet discipline. These are familiar dishes in countless Korean restaurants, yet here they felt more deliberate, more grown-up.
Then came the star of the night: Yangnyeom Galbi, premium marinated short ribs served with that perfect balance of fat and tender meat. Each bite was rich, elegant, and deeply satisfying. It’s the dish I will remember most from this visit.
A Filipina Chef at the Helm
Just when we thought the surprises were done, the chef stepped out. Instead of the Korean chef many might expect, a Filipina appeared—quiet, smiling, confident. Chef Susan Tarnate, who has cooked for Korean families and restaurants for more than 20 years, leads this kitchen. Her experience shows in every plate, every broth, every grilled slice. The applause from our table came naturally. She deserved it.
A Sweet, Cool Farewell
She sent out one last treat: Pat Bingsu, a cold, delicate bowl of shaved ice topped with red beans and corn flakes. Simple, sweet, and refreshing—a graceful end to a generous meal.
We stepped out slowly afterward, full and content, already planning our return.
A Welcome Addition to Clark
Huwon by Kiwa Pampanga is more than an extension of a Manila favorite. It is a welcome addition to Clark’s growing dining scene—a place where Korean fine dining feels warm, grounded, and within reach. Another world-class restaurant in a world-class community.
