What’s cooking this August?
Just when you think you’ve figured out your favorite restaurants, they go out and surprise you with something new. Because in the F&B world, there’s always something new to discover, something new to try, and something new to shake things up.
1. House of Wagyu opens flagship in Ogawa Manila
Some restaurants don’t need introduction—their reputation precedes them. And House of Wagyu, which has been around since 2008, is proof of that.
Helmed by Corinne Castañeda, House of Wagyu Stonegrill has made a name for itself as one of the pioneers of the stonegrill technique, where diners can cook their steak on a personal 380°C volcanic stone, giving them full control over their preferred doneness while keeping every bite hot.
Taking this interactive dining experience—coupled with warm Filipino hospitality and premium ingredients—to the south, House of Wagyu opens its newest flagship restaurant at Okada Manila.
But more than adding a new branch to its portfolio, this milestone is punctuated by the introduction of new tableside rituals that shape the dining experience. Take, for example, the classic Caesar salad, made from scratch tableside; the Crêpe Suzette, finished with a traditional flambé; and the massive Grade 10 Tomahawk, prepared tableside with rosemary, in-house Cowboy butter, and of course, fire.
Alongside its signature stonegrill comes the introduction of live-fire cooking via a Spanish-built Pira oven, which is fueled exclusively by sustainable coconut charcoal. “The Pira simply gives us another way to express fire,” Castañeda explains.
“Whether it’s the food, the design, or the service, we want our guests to leave feeling relaxed, well cared for, and already looking forward to their next visit.” — Diane Nicole Go
House of Wagyu is located on the Upper Ground Floor, Restaurant Promenade, Okada Manila, Entertainment City, New Seaside Dr, Parañaque. For reservations or inquiries, contact them at (02) 89221720 or 09178341248
2. Yushoken expands menu with Chibi Yudon donburi sets, child-friendly portions, and desserts
Ramen is one of the most popular, everyday dishes in Japan, with tens of thousands of shops dedicated to it across the country. Filipinos—who have grown to embrace and love Japanese cuisine—are no strangers to the popularity and rich variety of the noodle dish, too.
In Manila, Yushoken has become one of the most respected ramen concepts, established through partnerships with Japanese ramen masters such as Koji Yashiro and the late Kazuo Yamagishi, who was known as the “Ramen God.” And 14 years since Yushoken first opened its doors in Molito, Alabang, it has finally introduced new menu items, expanding their ramen-focused menu to cater to guests who might not feel like having ramen.
“Rather than extending the menu just for the sake of extending it, it’s more of the spirit of omotenashi, the highest form of Japanese hospitality, of our chefs, who wanted to offer a meal for the guests who may be the third or fourth seat at the table,” says Nippon Hasha founder Ryan Cruz, who owns and operates Yushoken. “It’s been 14 years of one obsession. Now we have something for everyone who loves someone with that obsession.”
The chibi yudon menu features donburi rice bowls, such as the kakuni don (pork belly braised in sweet soy glaze), titan don (grilled chicken glazed in yakitori sauce), ebi tendon (crispy tempura prawns, assorted vegetables, and tamago tempura), and beef curry (beef simmered in a rich Japanese curry sauce).
Yushoken has also introduced Okosama sets, which feature a child-sized bowl of shio or shoyu ramen, served with karaage, cheesy fries, and steamed buns in a daruma-themed lunch box. Desserts and matcha now also make timely additions to the menu, featuring fusions of flavors and forms—from the sesame panna cotta, yuzu tiramisu, and yaki imo mochi, to matcha and hojicha drinks from Kazu Cafe. — Pauline Ysabel Miranda
Yushoken’s new menu additions are available at Yushoken Alabang
3. Starbucks Rewards are now more accessible
Rewards and loyalty programs incite loyalty among customers, with more purchases being rewarded with discounts or freebies. And it has served many brands well, including American coffee chain Starbucks.
And fans are familiar with the rewards system that Starbucks Philippines has rolled out—a hundred stars gets you a free drink or food item of your choice. But this time around, the brand is switching things up with more options and choices with fewer points needed.
Fifty stars gets guests a free customization option for their drink (excluding breve and 2oz heavy cream), or even a classic pastry like a bagel, doughnut, or slice of banana loaf. Meanwhile, 100 stars is the same sweet spot—a handcrafted beverage (excluding the coffee traveler kit, French press, or Starbucks Reserve ice cream beverages) or even a bakery item of your choice.
And finally, 150 stars reward guests with their choice of pastas, sandwiches, or a decadent slice of cake.
A reminder, however, is that these rewards need to be redeemed via the Starbucks app (a new version of which was rolled out on July 21) before ordering at the counter.
“The new app brings exciting new features, like faster sign-in and real-time Star tracking, to make your next coffee visit smoother and quicker than ever,” Starbucks Philippines expresses. “Reward Vouchers are still valid for 90 days—and since you now choose when to redeem, that clock only starts when you’re ready.” — Diane Nicole Go
4. Now Now and Miguel Uy’s conceptual art on a canteen tray
“ReNOWn 03: The Black Dog” marks the third edition of “reNOWn,” the ongoing series where Michelin-elected contemporary canteen and fermentation lab Now Now collaborates with a contemporary artist. This follows previous editions with artists Isabel Santos and Celine Lee.
From Aug. 7 to 9, multimedia artist Miguel Uy transforms the restaurant into an immersive, canteen-style installation. Diners line up to order a four-course menu, making queuing a creative act. “The artwork is really the entire dining experience,” Uy says, extending his conceptual practice beyond the gallery.
Drawing from the Philippines’ Japanese, American, and Spanish colonial histories, the menu starts with instant ramen flavored with chicken paitan, black garlic oil, dashi, and vinegar jelly—all of which expand with a stream of water. The main course is a zabuton koji steak hamburger and deviled egg salad, sandwiched inside black shiopan bread. On the side are saba fries you have to try with the slightly spicy beef garum ketchup.
Among the drink choices, the matcha genmaicha amazake milkshake is a must-try, while the fermented cherry “coke” has a distinctive coffee-like taste. There are two desserts to choose from: the Manzana, a more savory black apple pie with Iberico crumble, goat’s cheese foam, and toasted barley caramel, paired with a deep sherry, Lustau San Emilio PX.
To end are the amusingly named Dog Treats, a sugar cookie that tastes like gingerbread with hints of lemon and cinnamon.
Overseeing it all is the Black Dog, an eerie mascot rendered through Uy’s distinctive, dystopian visual language. Creating tension between elevated dining and fast-food culture, Uy explores contemporary themes of consumerism and social inequality, simultaneously creating an artistic dining experience that reflects on the contradictions of modern life. — Lala Singian-Serzo
“ReNOWn 03: The Black Dog” with Miguel Lorenzo Uy runs from Aug. 7 to 9 at Now Now, 497-C Rosa Building, Calbayog, cor. L. Esteban, Highway Hills, Mandaluyong City
Ely Salar’s stellar ode to Philippine cacao
Michelin Guide-recognized The Westin Manila and pastry chef Ely Salar of Le Choux-Colat and Aton Cacao are teaming up for two limited-time chocolate celebrations.
First is Salar’s handcrafted dessert menu for Green Mondays at Seasonal Tastes running until Aug. 31; then on Aug. 3, guests can partake in a seven-course degustation menu (P4,500 nett per person) that exhibits “Philippine cacao from fruit to finished product.” — Eric Nicole Salta
