In La Trinidad, Benguet, where familiar flavors are deeply tied to place and tradition, Hiraya Specialty Creations is finding new ways to tell the story of local food. But behind its inventive dishes is a story that goes beyond culinary creativity. For CEO and chef Mabel Yubos, Hiraya is, above all, a story of hope.
“Hiraya for me is our hope. Upon learning of the word Hiraya, naka-relate kaming mag-asawa sa life story namin,” she recounts. “Kasi the past years, nag-struggle talaga kaming mag-asawa sa buhay. So ‘yun naka-relate kami sa Hiraya na, ‘hope’.”
Just when things seemed especially challenging, however, people came forward to help them get back on their feet. That experience became deeply connected to the idea of hiraya—a word that came to represent hope and the possibility of something better.
That same spirit eventually found its way into the restaurant.
Reimagining Local Flavors
Hiraya focuses on local specialties from Benguet and the Cordillera, while giving familiar Filipino flavors an international-inspired twist. Rather than simply presenting traditional dishes as they are, Yubos and her team look for ways to reinterpret them while keeping their roots recognizable.
One example is their take on the classic slab ribs. Instead of serving it in its usual form, Hiraya uses the traditional kini-ing (cured and smoked pork from the Cordilleras), transforming it into a dish more familiar to the locals.
Other dishes follow the same philosophy, bringing Filipino and Cordilleran ingredients into unexpected combinations. The menu includes elevated versions of familiar favorites such as smoked dinakdakan, lamb bakareta, and traditional smoked ribs with black beans, each approached with Hiraya’s own creative perspective.
Ube Meets Neapolitan
Perhaps the most surprising example of this fusion is their ube pizza. Built on a Neapolitan-style crust, the pizza uses sweet ube halaya as its sauce base, creating a distinctly Filipino take on a familiar international dish.
For an even bolder combination, Hiraya pairs the ube base with kini-ing. It may sound unconventional at first, but that is precisely the point. Hiraya wants diners to encounter local ingredients in ways they may not have expected.
“‘Kakaiba’. Yan yung madalas naming matanggap na compliment from our customers,” she says.
According to Yubos, guests often appreciate how the dishes offer something beyond the usual. “Sabi nila, hindi raw common yung mga dishes namin, especially yung ube pizza.”
Leaving a Lasting Impression
In a region rich with traditional comfort food, the restaurant offers another way to experience Benguet: through familiar local flavors reimagined with unexpected combinations and a touch of creativity.
“Nakakatuwa na naa-appreciate nila ‘yung mga nilalabas naming food,” she says. For Yubos, however, the experience goes beyond simply satisfying a guest. She hopes diners leave with a memory that stays with them—one that makes them think, “Doon ko lang natikman ‘yung ganitong pagkain.”
For her, that lasting impression is what makes the experience at Hiraya truly meaningful.
Located in Longlong, La Trinidad, Benguet, just 20 minutes from Baguio, Hiraya Specialty Creations invites diners to discover a different side of Benguet cuisine. Make the trip, try something unexpected, and taste the local flavors for yourself.
