Regina Troy Barrios

Loved MŌDAN? Chef Jorge Mendez's New Pop-Up, UNDŌ, Is À La Carte

Article (news)

Chef Jorge Mendez is entering a new chapter with <a href="https://www.instagram.com/modan.mnl/" rel="noopener noreferrer" target="_blank">UNDŌ by MŌDAN</a>, a limited-run pop-up at The Balmori Suites Chef’s Table, running from August 7 to 23, 2026. Inspired by the Japanese word undō /oon-doh/, meaning “movement,” the concept reflects his continued evolution as a chef, offering a more relaxed, à la carte experience that celebrates curiosity, experimentation, and the many ways Japanese cuisine can be interpreted while remaining rooted in tradition.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786111341319Chef Jorge Mendez.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Chef Jorge Mendez returns to his Japanese roots with UNDŌ | Photo: Mōdan</div>“When [The Balmori team] first approached us, the idea was to bring MŌDAN—or something inspired by MŌDAN—to this space. But at the same time, MŌDAN was already moving into its next chapter, so we started asking ourselves: how do we create something connected to MŌDAN while giving it its own identity? That question is what led us to UNDŌ,” Chef Jorge points out. “For us, it represents curiosity and change. UNDŌ carries the foundation of MŌDAN—the Japanese influence, precision, and attention to detail. But it also gives us the freedom to be more playful, spontaneous, and influenced by different perspectives.” Following the deeply personal storytelling of <a href="https://www.instagram.com/pinoyaccent/" rel="noopener noreferrer" target="_blank">Pinoy Accent</a> and opening the third branch of <a href="https://www.instagram.com/somethaiph/" rel="noopener noreferrer" target="_blank">Some Thai</a> earlier this year, Chef Jorge returns to Japanese cuisine, the craft that first shaped his culinary identity. While MŌDAN is known for its refined precision in a tasting menu format, UNDŌ embraces spontaneity, inviting diners to explore bold flavors and unexpected combinations through dishes designed for sharing. In a way, Chef Jorge revels in the creative process of exploring the uncertain.He explains, “The menu comes from my own experiences with Japanese cuisine—my background, my influences, and the way I continue to understand and interpret the cuisine while staying true to its roots.”<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786111421301Dining Area.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>The Balmori Suites Chef&#x27;s Table transforms into a minimalist space designed to let the food take center stage | Photo: Mōdan</div>Chef Jorge and his team transformed The Balmori Suites Chef’s Table into a minimalist space, creating a sparse stage to let the food do the heavy lifting. At the heart of the dining room is Ipu-ipo, an installation by artist Leeroy New that brings together sculpture, ikebana, traditional craft, and natural materials. Like the food, the artwork explores movement, harmony, and the beauty of bringing contrasting elements together, making UNDŌ more than just a pop-up—it is Chef Jorge’s latest expression of a cuisine that continues to evolve.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/178611180022901 - MEAL SPREAD.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>A glimpse of the menu that delivers MŌDAN&#x27;s more playful side | Photo: Mōdan</div>He shares, “For this space, we wanted to create a different kind of dining experience… The space itself also reflects this idea of movement. UNDŌ is about movement. It is about growth, curiosity, and the excitement of creating something new… Instead of a tasting menu, we chose an à la carte format—something more relaxed, where people can share, discover, and enjoy the meal together.”During the pop-up launch, the meal began with the Hamachi Insalata, one of Chef Jorge’s personal favorites from the UNDŌ menu. The Hamachi gets the insalata treatment with basil, balsamic vinegar, and stracciatella.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786111490981HAMACHI INSALATA.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Hamachi Insalata | Photo: Mōdan</div>Another cold starter is the Akami Carbonara Crudo, which transforms familiar carbonara flavors into a chilled, seafood-forward composition. Smoked tuna, shoyuzuke egg yolk, Pecorino Romano, katsuo, and potato come together in a silky, umami-rich dish that is creamy without feeling heavy.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786111506699AKAMI CARBONARA CRUDO.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Akami Carbonara Crudo | Photo: Mōdan</div>For the hot appetizers, make sure to get the Prawn &amp; Corn Noshidori, where crunchy nuggets made with prawns meet fried nori, crispy corn kakiage, and fragrant layu oil. The creamy sauce at the bottom adds a subtle sweetness to it. Every bite balances delicate seafood sweetness with crackling textures. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786111522402PRAWN &amp; CORN NOSHIDORI.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Prawn and Corn Noshidori | Photo: Mōdan</div>The Hamachi Piperade layers dry-aged hamachi with smoky pimentón for a dish that’s both vibrant and elegant. The buttery texture of the fish is lifted by the bright red sauce — almost fruity in its freshness, creating a clean finish that lets every ingredient shine.Showing off Chef Jorge’s playful side by combining Italian with Japanese influences, Undō also serves pasta on the menu. The Crab Bisque Spaghetti is a standout, which delivers deep shellfish flavor through luxurious bisque coating strands of pasta, finished with fresh blue crab meat, crisp tempura crumbs, and fresh parsley. Rich yet balanced, it offers comforting creaminess punctuated by satisfying crunch.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786111558482CRAB BISQUE SPAGHETTI.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Crab Bisque Spaghetti | Photo: Mōdan</div>Served chilled, the Hiyashi Angel Hair offers a refreshing contrast with delicate angel hair pasta, roasted nori, umami-rich clam sauce, and caviar. The yuzu, evident in every bite, brightens the dish beautifully. The result is light and silky pasta with a pleasant briny finish.For the mains, UNDŌ proves that it’s best enjoyed when shared.The Roasted Mayu Chicken showcases succulent roasted chicken infused with burnt garlic oil (or mayu), complemented by garlic confit, sweet sukiyaki onions, and crisp lotus root. Smoky, aromatic, and comforting, it is a deceptively simple dish crafted with careful technique. This dish almost tastes nostalgic, giving flavors and aromas of home-cooking, but elevated by the MŌDAN team’s Michelin-recognized talents. And as most lutong bahays go, make sure to get enough rice.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786111606284ROASTED MAYU CHICKEN.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Roasted Mayu Chicken | Photo: Mōdan</div>The Wagyu Mapo Tofu reimagines the Sichuan classic through a Japanese lens, pairing slices of tender wagyu short rib with silky tofu, savory ground beef, and aromatic mala spices. The combination is deeply savory and gently numbing, delivering layers of richness that unfold with every spoonful. Thankfully, this dish comes with rice, but don’t be shy to order more. The mapo tofu definitely calls for it. With or without the wagyu steak, this writer will gladly come back for more of this dish.But the absolute showstopper at Undō is the King Crab Chahan with Spinach Tofu Soup. Served in a giant nabe pot (like the mains at MŌDAN), it features a huge crab chahan onigiri at the center, surrounded by pieces of king crab legs in a delicate spinach-dashi broth. The interplay between the toasted rice, sweet crab, and clean, soothing soup makes for a satisfying finale that feels both indulgent and almost restorative.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786111661566KING CRAB AND CHAHAN WITH SPINACH TOFU SOUP.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>King Crab Chahan with Spinach Tofu Soup | Photo: Mōdan</div>For dessert, get the Warabi Mochi Sundae, chewy chunks of warabimochi topped with Hokkaido milk ice cream, toasted kinako, and kuromitsu for a combination of chewy, creamy, and nutty textures. And all the components of this dessert are made in-house by the team. I love a dessert that doesn’t feel like an after-thought. Another must-try is the rich, velvety Camembert Cheesecake, offering a distinct balance of sweet and savory. It’s like the creamier, gooy-er cousin of the Basque burnt cheesecake. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786111680303WARABI MOCHI SUNDAE.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Warabi Mochi Sundae | Photo: Mōdan</div>To make your Undō experience even better, ask for wine recommendations from a list thoughtfully curated by sommelier Ian Santos to match the dishes.<div>UNDŌ runs from August 7 to 23, 2026 at The Balmori Suites Chef’s Table at Rockwell Center, Makati City. Open Monday–Sunday 11AM–10PM. Reservations: 09474494387 or 09471521377 or modan@tclcph.com </div>

Chef Jorge Mendez returns to his Japanese roots with UNDŌ by MŌDAN, a limited-time à la carte pop-up in Rockwell that offers a more relaxed, playful take on the Michelin-recognized chef's cooking from August 7 to 23.

Chef Jorge Mendez returns to his Japanese roots with UNDŌ by MŌDAN , a limited-time à la carte pop-up in Rockwell that offers a more relaxed, playful take on the Michelin-recognized chef's cooking from August 7 to 23.

MŌDAN Fans, Meet UNDŌ: Chef Jorge Mendez's New À La Carte Pop-Up

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MŌDAN Fans, Meet UNDŌ: Chef Jorge Mendez's New À La Carte Pop-Up

Ching Dee

Published August 07, 2026 04:45 PM PHT

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Updated August 07, 2026 10:15 PM PHT

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Undō by Mōdan

chef jorge mendez

japanese restaurant manila

japanese pop up manila

rockwell restaurants

balmori suites chef's table

contemporary japanese cuisine

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michelin recognized chef

where to eat in makati

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