Coming Soon to Manila—Kam’s Roast Goose from HK, Japan’s WagyuMafia, Kermit
Manila’s food scene continues to grow in 2018 with new food halls, food purveyors, and exciting homegrown concepts. One can’t help but get excited with restaurant imports slated to open in Manila this year. Here are five of the most noteworthy:
I stumbled across this hip Kennedy Town modern Mexican during a 2016 Hong Kong food trip, and I was hooked at first bite. Expect a refreshing new take on Mexican fare with Chef Eric Idos’s (former executive chef at Nobu, InterContinental Hotel in HK) brilliant use of Japanese ingredients and techniques. No information yet has been released regarding its Manila menu. But I’m hoping that Chino will bring to Manila its interesting beverage menu that includes a fine collection of Mezcal, bottled Coke from Mexico, and sparkling water from Scotland. Chino is set to open in the still-under-construction PSE Building in Bonifacio Global City.
Kermit restaurant and pizzeria in Siargao takes pride in serving everything, including its beverages, from scratch. It is now set to open its first Manila outpost on Molina Street in Poblacion, just off Makati Avenue. It will be serving us soon, what Condé Nast Traveler Magazine claimed in May 2016, as possibly the best pizzas and fresh made pastas in the country.
Kam’s Roast Goose
Fellow Hong Kong-style roast goose lovers will soon have a third Manila option as far as good roast goose is concerned, with the much-awaited opening of this famous Yung Kee sibling at SM Megamall’s Mega Fashion Hall. Aside from its world-famous goose, this restaurant is also known for its roast pork, soy chicken, and its soft, creamy centered century egg. Kam’s is targeted to open before July 2018.
A group of young Filipino entrepreneurs, brought together by their love for real Japanese Wagyu beef, is bringing Japan’s WagyuMafia to Manila. Founded by one of Japan’s top beef dealers, Hisato Hamada and Takafumie Horie, the concept aims to brand, promote, and distribute authentic Wagyu beef. WagyuMafia first popped-up last February for a by-invitation-only event at the Manila House featuring top Manila-based chef Bruce Ricketts. The Manila pop-up gave those present a sneak peek of the WagyuMafia Manila taste experience, highlighted by its Instagram-friendly, Wagyu beef katsu sando. It consists of a fat chunk of panko-crusted top grade A5 Wagyu tenderloin that’s fried and served between two thick, crust-less slices of white bread from Japan, sealed with butter, and a rich tomato jam—now known as the world’s most expensive sandwich at almost $200 a pop or roughly P10,000. This off-menu by-special-request item will be available at WagyuMafia’s Manila outpost once it opens sometime between July and September, pending construction delays. The Manila branch is set to feature a butcher shop with a private counter kitchen that will sell Wagyu beef by weight, plus a charcoal-grilled yakiniku and a steak house with a hidden bar.
This café-restaurant in Hong Kong, known for its local coffee brews and ice cream sandwiches, first introduced me to Nitro coffee. But I have to admit that it was its Hokkaido milk ice cream that made me go back again and again. Hopefully its Manila branch, which is going to be its first outlet outside Hong Kong, will also carry its ice cream line. It is targeted to open during the last quarter of 2018.
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