Fresh flavors, new formats
It’s been close to a decade since Sunnies Cafe started operations. Established in 2016, the lifestyle brand extension recently updated its look and menu to keep up with the times.
“The decision to embark on this rebranding journey came from a desire to keep Sunnies Cafe fresh, exciting, and in step with the evolving preferences of our audience,” says Eric Dee, COO of The Foodee Group. “As our guests’ tastes continue to change, so must we. The new trends in dining culture, emerging food preferences, and the growing appreciation for innovative culinary offerings inspired us to take Sunnies Cafe to the next level. This makeover is our way of ensuring that Sunnies Cafe remains a go-to destination—a place where guests can indulge in a familiar yet reimagined dining experience that feels contemporary, vibrant, and deeply satisfying.”
The rebranding effort extends to every aspect of the Sunnies Cafe experience. Upon entry, guests will notice the playful nod to a time past while keeping things refreshed and modern in design. This is reinforced by the retro-inspired signages and cozy booths, as well as the revamped menu.
“While many fan favorites remain, we’ve improved and elevated them to enhance their flavors and presentation,” says Dee.
“Alongside the classics, we’ve introduced several new dishes that bring exciting flavors to the forefront. Among them are the Grilled Delmonico Steak with Crying Tiger Sauce, perfectly cooked premium cut steak served with a bold, spicy Thai-inspired sauce; the Sticky Short Ribs, fall-off-the-bone ribs coated in a rich and flavorful glaze; and the Pork Dong Po Rou, a succulent braised pork dish from Taiwan, that comes with steamed rice and soft-boiled egg. There’s also a variety of croffles or croissants that have been pressed by a waffle maker then topped with an assortment of ingredients.
“As a natural extension of the Sunnies brand, which has always been about creating experiences that resonate with modern lifestyles, we wanted to offer more than just eyewear. We wanted to build a space where people could gather, enjoy exceptional food, and immerse themselves in an environment that feels effortlessly stylish yet warm and welcoming. Sunnies Cafe is about curating not only a meal but also an experience that combines aesthetics, great taste, and a sense of belonging.” (Sunnies Cafe is at B3 Unit 748, B3, Bonifacio High Street, 9th Avenue, Bonifacio Global City, Taguig; tel. 0917-7021158.)
New menu, format
Tandem by chefs Alex Tan and Mikee Lopez also has a new menu—and format as well. Initially offering tasting menus, the Makati restaurant will be offering a monthlong a la carte menu.
“A lot of our guests have said that they would love for us to offer a la carte because of the unique take and quality of our food,” says Tan. “We also understand that tasting menus are a big investment—not everyone always has the time or wants to sit through a multi-course meal. Tastings here are also more of a celebratory event, and not everyone always has something to celebrate. Essentially, we want to make our food more accessible to more people, and we feel a la carte is the way to do that.”
This move is for them to test the waters and get a good feel of how it would look on them.
Like their degustation, the running theme for the menu will still be eclectic and borderless. There will be no particular story, just “focus on delicious,” they say. “No connotation, no agenda, no pretentiousness—just delicious, humble food made properly with a high level of technique and skill. Like roasted chicken skin where the skin is actually crispy; bright green pesto; braised meat that is tender, deep, and flavorful. And hot food, temperature wise.”
There’s chicken liver mousse that Tan learned working in NoMad in New York City; a focaccia which Lopez loves to make and is a sort of throwback to the pandemic when they were doing ManilaPasta in their tiny condo; miso braised cabbage, which is a vegetarian dish to show that vegetarianism is about approaching it in a holistic sense and embracing the natural flavors of vegetables; a version of chicken pyanggang that’s a nod to Tan’s parents whose roots are in Zamboanga; and a braised short rib number that showcases their knack for layering flavors.
They are also bringing back two variants of their ice creams from previous menus that have become super fan favorites. “We did a few modifications to some of the side components, but these, we know, will be hits,” says Lopez.
“It’s always difficult releasing new menus, even with our tasting menu. Food is so intimate, and we really never know how our food will sell, to be honest,” confesses Tan. “It’s nerve-wracking and we’re always obsessing and at the brink of spiraling into a lot of ‘what ifs.’ I don’t think it’s a lack of confidence in our skill, but more about the idea of making people spend their hard-earned money for our service and food.”
I was able to try their a la carte menu a day before the launch and, I must say, they have nothing really to be worried about as I took delight in every plate served. (Tandem is at Greenbelt Hamilton, 151 Legazpi Street, Legazpi Village, Makati; tel. 0906-0036112.)
