Taste the world in one place
“When you bring your family or corporate friends out to eat, you always have a situation—some don’t eat this, some don’t eat that,” said Andrew Tan Hock Lai.
Singapore’s food and beverage guru solves this issue with World Kitchens, a new dining destination at Gateway 2 that brings together chefs of different cuisines from different countries in one beautiful place.
Tan, who has been in the culinary world for over four decades, worked with Araneta Group CEO, chair, and president Jorge Araneta in creating this new gastronomic experience for Filipino diners.
World Kitchens offers comfort food from different parts of the world in one comfortable place. No need to get up and order from each kitchen, no carrying your own trays either. You sit and the servers come to you. World Kitchens uses technology in giving diners a smooth experience. Tan said, “We do wireless, we use AI, we use e-payment.”
And when it comes to food? “You are spoiled for choice. The best chefs, the best food, the best ambience. And you don’t have to spend through your nose. Our average check is P1,000.”
Each concept is chef-driven. “These are not franchises. These are owner-operated,” Tan said, adding that since the chefs stay on top of operations, diners can be assured of quality.
Chef Jessie
Fans of Jessie Sincioco who live in Quezon City can now enjoy the legendary chef’s offerings closer to home. Sincioco told Lifestyle, “I was invited by Mr. Araneta, and Mr. Tan also talked to me. I always said no, but then I thought, maybe I could give it a try. Because the concept is very nice. It’s beautiful. It’s really very premium. It’s a food court but very high class—just look at the furniture.”
Sincioco is the only chef who will be serving Filipino food at World Kitchens. “We are featuring very basic Filipino food that people should know, with that Chef Jessie touch.”
Chef Jessie at World Kitchens will be serving the chef’s award-winning sisig.
But that’s not all. “Mr. Araneta requested that I feature the Chef Jessie classics so you will also find pan-fried goose liver in our menu,” she said, laughing.
Her Chestnut Iberico Pork Barbecue, a hit at the opening event, was delightful—so flavorful and so, so tender.
Asador de Manila
It was also Araneta who invited chef Gale Tan Sun to join World Kitchens. Sun, who has been a chef for over 20 years, and who got his start at Old Manila at The Peninsula Manila, runs MNL Food Co, his commissary in New Manila.
At World Kitchens, he serves Spanish favorites—cochinillo asado, lengua, callos, and soon, paella. “Wait for our paella …We use authentic Spanish ingredients, including the bomba rice. No cutting corners,” the chef said.
Among the paellas Asador de Manila will serve are paella negra and beef paella with bone marrow.
Hong Kong chef Steve Ma, now based in Singapore, brings HK Ma’s Bistro to World Kitchens. “We serve traditional Chinese food but with a modern twist. I use contemporary techniques that Chinese chefs don’t use.”
For example, his Iberico Char Siu (a must-try), is cooked sous vide, “and then I put it on a grill.”
When asked what first-timers should order at HK Ma’s Bistro, the chef says, “The char siu, 100 percent.”
Indian, Italian, Japanese
Chef Rajan Veeranan of Prana told Lifestyle their menu includes “some kebab, some biryanis, some curry items, naan bread, everything.”
Prana also has a branch at Novotel Manila Araneta City.
For first-timers, he suggests, “Order some biryani, some butter chicken, some lamb rogan josh.”
Dario Bonaccorso, an Italian chef, has been living in Singapore for almost 15 years. At World Kitchens, his Dario Pizza & More serves exactly that—pizza and more. “I try to keep the authenticity of my country. My pizza is more like Romana and North Italy style—it’s thinner and crispier.”
Try the Bomba Pizza (tomato sauce, mozzarella, cooked ham, mushroom, salami, onion, artichokes, bacon, and olives) or the Bufalina. “It’s tomato based. After cooking, we top it with fresh bufala cheese, basil, and extra virgin olive oil. It’s very simple and it represents my national colors—red, green, and white.”
Those craving Japanese food have three to choose from: Unagi Yukimitsu and Kuro Maguro by chef Masaki Watanabe of Tokyo, who they call “The Tuna King,” and The You No Men of chef Takahiro Fujita from Osaka. Later on, chef Hoshiba Fumihiko will be serving Japanese A5 Wagyu teppanyaki at Shinshima.
Sticky Sweet serves desserts, coffees, and beverages, while Lepak is World Kitchens’ bar, which serves cocktails, beer, wine, and more.
There are so many great chefs and dishes at World Kitchens that it can be hard to pick what to eat. Tan said, “The way to choose is choose your own main and then choose things for sharing.” And go in a big group so you can order more.
Private events
World Kitchens is great for casual and spur-of-the-moment meals, but it’s also a venue for celebrating special occasions.
“It’s a very good place for celebrating birthday parties and private events,” said Tan.
World Kitchens’ seating capacity is 750, and the space was designed so sections can be reserved for different events without disturbing the rest of the diners.
“There are lots of pockets for functions,” said Tang Eng Liang Dickman, design director at the Singapore-based firm M!lk Inc. who designed the space. “There’s a small garden for 40 to 50 pax, there’s a stage for product launches.”
Tan said, “It’s a first in the Philippines, it’s a first in Asia. You should come and try it.”
World Kitchens is at Level 4 of Gateway Mall 2. It is open from 11:30 a.m. to 3 p.m. and 5:30 to 10 p.m. Mondays to Thursdays and 10:30 a.m. to 11 p.m. from Fridays to Sundays. Visit worldkitchens.com.ph.
