Restaurants are getting more social with shareable plates
Some of the newest releases and rollouts this week feature a common thread—sharing and celebrating occasions. Discovery Primea’s Tapenade is adapting its menu with Mediterranean offerings meant for a social fanbase, while Roen at Kiwami just showed up with a menu of modern yakitori and shareable plates that speak the same language.
Discover shared meals and experiences at Tapenade
Eleven years since Discovery Primea’s Tapenade became a headliner for Mediterranean cuisine in Makati City, the ground-floor hotel restaurant is exploring the essence of group dining in 2026.
Thanks to executive chef Luis Chikiamco’s leadership, the spirit of sharing, inherent in Mediterranean cuisine, remains of the highest standard. His shareable menu is designed to focus on classic Spanish and Italian food heavy on big flavors.
“The food is meant to be placed at the center of the table, shared and enjoyed together,” says Chikiamco. “With Group Dining, we want the food to encourage conversation and make the meal feel relaxed and welcoming. The experience should be as much about being together as it is about what is on the table.”
Some of the offerings that cater to the fun and vibrant atmosphere of the menu include roasted chicken and manchego cheese croquetas, effortlessly delicious salumi and al fungi pizzas, lamb paella, and equally refined mains of callos a la Madrileña (chickpeas and chorizo) and Tuscan beef “peposo” (tender braised US beef in black pepper and red wine sauce), among others.
This investment in group dining extends to Tapenade’s spaces, which are suited for gatherings of different sizes and settings; a move that ensures that diners who want privacy—whether for eight or 70, if reserving the entire restaurant—are getting the authentic experience without compromising on Tapenade’s identity.
“Tapenade has always had that sense of warmth and character, and Group Dining allows us to extend that experience to different kinds of gatherings while maintaining the level of service and hospitality our guests expect from us,” says David Pardo de Ayala, general manager of Discovery Primea.
For inquiries and reservations, contact Discovery Primea at +63 2 7955 8888 or [email protected]
Kiwami turns to yakitori in new Roen “master kitchen”
In its push to build more homegrown brands, The Standard Hospitality Group is taking the challenge to heart with the debut of a new brand operating inside Kiwami called Roen, House of Robata.
A modern robatayaki concept built around charcoal, Roen—whose name combines the words hearth and feast in Japanese—satisfies Filipino cravings for grilled food and affinity for Japan.
With a variety of offerings such as the pompano grilled over bamboo Ogatan charcoal (to give a cleaner burn and an even char), the reimagined bestselling hanger steak with chimichurri, butabara, tebasaki, and yakisoba alongside a range of rolls, the newest “master kitchen” is geared to not only enhance the sharing and communal dining experience fostered at Kiwami but also expand its lineup and stay ahead of flavor trends.
Together with chef Yuta Saito’s versatile sauces created to complement the modern yakitori and shareable plates, Roen seeks to transform how consumers enjoy yakitori. For example the butabara and tebasaki feature garlic lime sauce and onion milk add a twist to classic yakitoris.
But for group brand manager Nicole Concepcion Salud, rolling out homegrown brands like Roen is a key strategy to staying at the forefront of the casual dining category. “Something that’s very new for The Standard Group is that we’re really pushing the creation of our homemade brands. Like Koyo, Yabu, and now Roen,” she says.
Banking on their partnerships and experience “working with very talented consultant chefs from Japan” means that the group has further sharpened its core competencies enough to understand and cater to the market they are serving.
“There are some limitations when working with different franchises. Like Hikiniku to Come is stunning, perfect… but sometimes we just need to make our own concept because we know it’s going to work in the Philippines,” Concepcion Salud says.
And this awareness leads directly to testing new ideas and eventually brand creation with growth opportunities. Just like Roen.
Kiwami’s “master kitchens” currently consist of Yabu (katsu), Ippudo (ramen), Hannosuke (tendon), Hokkaido (soft serve), and Koyo (handrolls). Roen is already open at Kiwami SM Mall of Asia and Alabang Town Center and is expected to launch in BGC on Oct. 29
Max Mara and Lusso bring fashion and food together over high tea
By Colleen Cosme
Fashion and food may seem like two different worlds, but both have plenty to do with good taste. Italian fashion house Max Mara and Lusso are bringing the two together with a limited-edition high tea collaboration that celebrates style, thoughtful details, and the pleasure of spending an afternoon in good company.
Served at Lusso in Greenbelt, the three-tiered high tea features a selection of sweet and savory bites, including delicate tartlets, tea cakes, classic scones, and specially designed cookies bearing the initials of both brands. Sandwiches and toast creations, some finished with edible flowers, round out the spread.
The collaboration extends beyond the dining table. Guests who order the high tea at Lusso will receive a voucher redeemable at Max Mara, while customers who make a qualifying purchase at the fashion house will receive a voucher for the high tea experience.
Available at Lusso in Greenbelt, the collaboration offers a lovely excuse to make an afternoon out of dressing up, catching up, and enjoying something delicious. Guests may inquire directly with Lusso or Max Mara for voucher terms and additional details.
