Where to Treat Mom: Hotel Dining Offers to Check Out This Mother's Day

With food now more accessible and visible than ever, thanks to social media, travel, and digital content, diners today are more involved, adventurous, and discerning. People know what’s out there, and so they expect more: bolder flavors, better ingredients, and more meaningful dining experiences. As expectations continue to rise, the pressure is on for chefs and restaurateurs to stay ahead of the curve. 

A business of chefs for chefs, Unilever Food Solutions (UFS) presents The Future Menus, a report that distinguishes the ongoing trends in the global food scene. Curated from 300 million searches and shaped by insights from more than 1,000 chefs across 20 countries, The Future Menus is more than just a report but a global roadmap that blends authenticity, innovation, and practicality to help people in the industry turn these food trends into real business growth. 

Now in its third year, The Future Menus 2025 gathered chefs, food professionals, and curious foodies at the Golden Ballroom at Okada Manila last July 15 to talk about the trends shaping both the global and local dining scene. But what made this event memorable was that, more than discussing these data-driven results, we also got to taste these trends as they were brought to life through beautifully crafted and forward-thinking dishes by UFS’ executive cooks.

From inspiring discussions with kitchen masters to fascinating cooking demos, “The Future Menus 2025: The Taste Kitchen” gave us a delicious glimpse into what the future of food could look like, and we’re here to tell you all about it. 

Exploring the Trends Shaping the Food Scene

This event is all about the future of food and what diners look for in their experiences. But while it’s important to look outward and see what’s next, Chef Kenneth Cacho, Country Executive Chef at UFS, reminds us that it’s equally important to look inward — to know who we are, where we come from, and the flavors that define us. 

Before these digital insights and trends, we had something else. We had a story, a memory — one that evolved into traditions, and even flavors that were passed down from generation to generation. 

“It’s very important first to know where our food comes from — meaning you have to understand what the heritage dishes are. Even the traditional dishes, because innovation, for us, is creating a better version of that heritage or traditional dish,” Chef Kenneth told The Beat Asia. “When we innovate, we innovate with taste and presentation. That’s where we come in. We help bring up the level of quality. So it’s very important that we have to know, for example, what sisig (traditional pork dish) really is before we can innovate and create our own. It’s really about understanding our history so that when you create an innovative dish that comes from somewhere, you can tell a story. It’s not just about making a dish and hoping it works.”

The executive chef also discussed the four pillars of Filipino gastronomy, enumerating what makes Heritage, Traditional, Innovative, and Progressive food different from one another. He also used the Filipino dish sisig as an example, and gave us a bit of a background on how it evolved from a vegetable dish dressed in vinegar — fun fact: “sisigan” actually means “to sour” — into the pork sizzling plate we know today. 

UFS Marketing Manager Sheal Ang also briefly walked us through the four trends currently shaping the culinary world, namely: Street Food Couture, Diner Design, Culinary Roots, and Borderless Cuisine. 

The first of the four focuses on elevating the essence of Street Food by incorporating premium ingredients and refined techniques, while still maintaining that informal charm and casual experience. UFS Executive Sous Chef Carlos “Pipo” Aluning gave us a cooking demo of his inspired take on the fan-favorite fried chicken wings, which he stuffed with seasoned minced meat and served with a delicious Mexican-inspired corn salad.

“It’s like street food for us. Every kanto (street corner) has one. What I did to elevate it is stuff the chicken wings with meat, then deep-fry them. The inspiration is the Japanese Karaage,” he explained. “Then we have the barbecue glaze, and I paired it with some Elote — it’s like a corn salad, and some Aji Verde sauce. It’s a mixture of flavors in terms of cuisine and also techniques.”

The culinary journey continued with another tasty demo, this time from USF Executive Sous Chef Paulo Sia, who gave the classic Bistek an American twist. Taking on the Diner Design trend, which focuses on interactive and personalized experiences, chef Paulo created the Bistek Burger served with three different sauces, allowing diners the become part of the food making. It can be served as a “build-your-own” dish, or diners can simply have the choice of dipping in their preferred sauce. It’s fun, interactive, and delicious!

A factor that made this movement popular is technological advancements. We are seeing more and more unique experiences and new techniques born from tech as the use of Augmented Reality (AR) in creating interactive menus or Artificial Intelligence (AI) tailoring recommendations based on previous experiences. 

When asked about how technology will influence restaurant operations in the next few years, Chef Kenneth replied, “There are pros and cons. I love the ease of use when we’re creating menus now. You can just type it in, and it could give you ideas already. Some platforms will even create a recipe for you. But in reality, these recipes are not tried and tested. They are just linked together. There’s still a big factor where the human brain has to be part of. Although I like the ease of use — the ease of generating recipes, information, et cetera, I think it still has to be worked on properly for it to really be a hundred percent useful for us. At the moment, it still has to be fixed in a way that humans still have to play a big part in creating those things.”

“Actually, we don’t see [AI and technology] as a threat but a support for us to do more, create more, and recreate even more dishes,” Chef Carlos added.

In the second part of the program, Chef Kenneth cooked Halang-Halang na Manok, a coconut-based stew from Visayas, as he took on the Culinary Roots trend. This innovative take on the famed Tinola (Filipino Chicken Stew) cleverly captures the growing trend that celebrates the revival of lesser-known regional cuisines and honors indigenous ingredients and cooking techniques. The movement is all about preserving the past while still moving forward, all the while ensuring authenticity remains at the heart of each dish. 

Translated as “spicy-spicy,” Halang-Halang na Manok is an enhanced dish with the addition of coconut milk, lemongrass, chilies, basil leaves, and/or dahon ng sili (chili pepper leaves).

Rounding up the trends is UFS Executive Sous Chef J. Brando Santos with his delightful Beef Pares Tacos. This dish is a perfect example of Borderless Cuisine as it marries the comfort foods from both Mexico and the Philippines. The dish featured tender beef that is cooked Pares style on soft tortilla, and garnished with ensaladang talong (Eggplant salad), garlic-spring onion crema, calamansi (Philippine lime), and cilantro.

Everyone was also served with a special chocolate truffle inspired by the popular Filipino dish, Kare-Kare, created by CMV Txokolat head chocolatier, Christian Valdes.

Another chef taking on the Borderless Cuisine trend is Executive Chef James Antolin, owner of the Japanese restaurant, Ikomai – Tochi Desserts. He demonstrated a staple on their restaurant’s menu, which is the Ahi Tuna Poke Siracha, a recipe he learned from his father-in-law in Hawaii. Most pokes are oil-based, but the chef did an aioli instead, which is a combination of sriracha, mayo, and sesame oil. 

After an afternoon packed with insights and advice from these culinary masters, we believe guests, whether they’re food business owners or chefs, have gained valuable learnings that will hopefully move their business forward or inspire them to create or recreate new dishes that will satisfy both local and international diners. A takeaway that stuck with us from this year’s report is that to evolve, one must first understand what traditional or heritage food is; to look inward in order to move forward. 

“If you’ve been following us for the longest time, every year we always do these future trends. We try to bridge the gap and help our operators on what’s new, what’s in, what’s trending, and what’s going to last,” said Chef Carlos. “As part of the industry, we try to inspire, support, and help our fellow restaurateurs, chefs, and owners to stay ahead.”

“We’re a group of 250 chefs around the world, and every year we collaborate. These trends that we’re sharing are actually trends that are happening around the world, validated by data,” added Chef Kenneth. “And that’s how we would share it with everyone, not just in the Philippines but all over the world. It makes it easier for our operators, for example, to create dishes that really matter for the new market. These four trends that we’re sharing now it’s nothing new, but this is what they’re looking for.”

For more information, the full report can be downloaded here, which provides a more in-depth explanation of the trends and sample recipes that could spice up your menus. 

You can also follow Unilever Food Solutions on Facebook and Instagram, or Knorr Pro Chefs on TikTok for food updates and recipe demos.

Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs' stories of love and labour in kitchens that have made some of our restaurants the next big thing in Asia.

It’s not every day that you get to sit down with a culinary veteran, so when we got the opportunity to talk to Chef Jessie Sincioco, a.k.a. the country’s first Filipina pastry chef, we jumped at the chance to hear about the inspiring moments from her career and maybe even learn a few baking techniques. What we didn’t expect was to be swept away in a story of quiet resilience, bold reinvention, and deep faith — one that began with a single slice of mango cake. 

In our latest Yes, Chef! exclusive, Chef Jessie walks us through her culinary journey — from the beginning when she won the Great Maya Cookfest in 1983 to how she steadily carved her place with precision, patience, and unmistakable flavor in a male-dominated industry. We talked about the defining moments of her career, such as cooking for the late Pope Francis, putting up some of the country’s most enduring restaurants, and the values she carried with her every time she steps into the kitchen. 

It All Started with a Cake

Many would argue that to be a master at anything, one must start practicing early in life, but Chef Jessie never had the desire to become a chef. 

“I actually shied away from the kitchen when I was young because I hated the smell of garlic and onion,” she revealed. “Because they really stick to your clothes and your body. But through the years, I found out I love baking. I love everything about it. All the sweet stuff — chocolates, cream, the strawberries, and fresh fruits. And so that's how I started with my work in the kitchen.”

When asked about her first brush with the craft, the Chef took us through a kind of accidental incident way back in the 80s that led her to become a contestant in a prestigious baking competition, The Great Maya Cookfest.

“It was my aunt who raised me, actually, who prodded me to join the contest. She was taking baking lessons at the Maya kitchens at that time, and they were running the contest, and it was already like the last weekly finals. They were still looking for a really good baking, entry, and so they were asking her to join. But my aunt is a nervous freak, so she asked me to join instead!”

And the rest, as they say, is history. Chef Jessie worked with her aunt to concoct an original cake recipe. They ended up using mango, a fruit that is popular for its unique sweetness in the Philippines, and called it “My Tita’s Special Treat” — a mango cake with cream and cream cheese filling, and fresh mangoes. The simple yet tasty delight won the grand prize of the competition. More than that, it also captured the attention of one of the judges, who offered the pastry chef the chance of a lifetime. 

“The grand finals were held at the ballroom of Hotel InterContinental, and one of the judges was the resident manager of the hotel. He was not a Filipino, and he was the only judge allowed to look at all the competitors. Among the six finalists, I was the only one he offered a job to. He told me, ‘Young lady, I'm offering you three months' training in our pastry section. And that was the start. I always tell people that the mango cake is like my passport to the culinary world.”

Breaking Barriers as a Woman in the Kitchen

Chef Jessie’s culinary journey didn’t end as a grand winner of the cook fest, though it could have if she had chosen a different path from the internship. In fact, before joining the competition, she was already poised to work in the money market division of a bank, having taken finance and banking.  

The Great Maya Cookfest was like a twist of fate, a light on a road God wanted her to pursue. However, just like most pursuits, her three-month training period didn’t come without challenges. 

“When I entered the Hotel InterContinental kitchen, there was no girl in the kitchen,” she told The Beat Asia. “Everybody, from the cold kitchen to the hot and the pastry, all male. It was a bit challenging at that time, especially since the assistant of our Swiss pastry chef then, who was a Filipino, made a statement saying, ‘There is no girl in my kitchen.’”

This didn’t faze her, however, and she continued with her training. Work in the kitchen was laborious and fast-paced, the chef shared, saying how she had to exert extra effort physically, like lifting sacks of sugar, to prove that she could also do what any other chef can do in that kitchen. With her talent and dedication, she ended up becoming the favorite assistant of their Swiss pastry chef!

“Every time he would have a new dessert, he would call me and ask me to work with him on whatever new dessert he was making. And it went on like that. His other assistant couldn't say anything. He had to live with it. *laughs*.”

A month into her training, however, Chef Jessie received word that an employee from the pastry section had resigned — a rare occurrence considering, during that time, workers often grew old with the hotel. Their Swiss pastry chef asked her to fill in, and she grabbed the chance. She worked for the hotel for over seven years, and after her tenure, she was granted the title “First Filipina Pastry Chef” — a title that was usually only given to male expat chefs. The chef expressed that it felt like God’s plan from the beginning. 

After a few years, the chef was presented with another once-in-a-lifetime opportunity, which was to become the personal chef of Pope Francis during his visit in 2015. 

“When I was chosen to prepare the food for the Holy Father, my God! It felt like heaven! I was really jumping around and so happy. But when I came back to my senses, I thought, 'Oh my! This entails a lot of responsibility,' and of course, I prayed for it and said that this won't be given to me if God knew I won't be able to do it. I really considered it a big blessing since there were so many good chefs around.”

We got a glimpse into what she prepared for the pope, discovering that the Roast Beef was his favorite. She also revealed that Pope Francis had a sweet tooth and loved desserts, especially gelato, so she served him a Flambéed Mango with Mantecado Ice Cream. He had two generous servings, and Chef proudly told us how the glass was swiped clean. Additionally, she also served him an Argentinian dish, Chicken Chimichurri, which was also a hit with the pope. 

The pastry chef has proven that she’s not only a master baker but a great cook, having served original and popular recipes in her two restaurants, Chef Jessie Rockwell Club and Chef Jessie’s Place. Her talent also shines through in her recipe contributions in “Kulinarya” — a beloved cookbook published by Anvil Publishing in partnership with the Asia Society of the Philippines. The book recently released its Third Edition, which still includes all the iconic recipes from the six chef contributors, as well as new photos and newly designed pages. 

Each of the chefs came from different provinces in the Philippines and contributed 10 regional recipes for the culinary guidebook. Hailing from Bulacan, Chef Jessie named the Pork BBQ, Pancit Bihon (stir-fried noodle dish) — which are both very popular at her restaurants, and the Sapin-Sapin — a layered glutinous rice and coconut dessert, as her top three favorite recipes in the book. 

“I think the best version of Sapin-Sapin is in Bulacan,” she said. “I really take pride in it. It’s actually my mom’s recipe. The layers of the mixture are so delicate. It's so nice to eat and very creamy, especially if you have the latik (caramelized coconut) on top.” 

Additionally, Chef’s recipes have reached aspiring cooks and restaurateurs abroad. She told us a heartwarming story about her visit to Toronto for a cooking lesson with the Department of Foreign Affairs (DFA) last April, and how one of the students had come up to her, saying that he used her pandesal (Filipino soft bread) recipe, which became a crowd favorite at his restaurant. 

There’s no doubt that Filipino cuisine is steadily breaking into the international culinary scene. In 2018, Chef Jessie served as an assistant to her niece, Chef Abie Sincioco-Mateo, for the Embassy Chef's Challenge in Washington D.C., where their Sisig dish conquered the competition and won first place in both the Judges’ Choice and People’s Choice categories. 

When asked about what made their Sisig so good, the Chef revealed their secret ingredient: chicken liver adobo, “I think that made it more tasty. The secret is not to overcook it [liver] and make that adobo taste.”

Additionally, the veteran chef also believed that Sinigang, a popular local soup, is a dish that would most likely win any foreign competition as well. 

From an award-winning mango cake to recipe contributions and successful restaurant ventures, Chef Jessie has made her mark in the industry one tasty dish at a time and continues to do so as she participates in more events, such as festivals and restaurant collaborations. She recently took part in the Makati Food Festival and has a place among the international restaurants at Araneta City’s World Kitchens. 

She definitely had a long and rewarding journey, and when asked about her advice for aspiring chefs, she said: “I always tell people, especially young ones, that they should not be swayed just because being a chef is popular. They need to have, first and foremost, a love for the craft and the profession. If the interest and the love for cooking are truly innate, then they should do it. If you want to be successful, you have to do something that you really love. If you love what you do, you become passionate.”

And of course, Chef Jessie’s success is not only a testament to her skill and talent, but also to her enduring faith, stating that should she encapsulate her life’s journey so far, it is that everything has been in God’s plan. 

To know more, visit Chef Jessie’s Restaurants website or follow them on Instagram.

Restaurant Information:

• Chef Jessie’s Place 

Location: 595 Obrero St., cor Pililia and Tanay Sts Barangay Valenzuela Makati City

Operation Hours: Monday to Sunday, 11 AM to 9 PM

For reservations or inquiries regarding catering, contact +63 88906543, 88907630, or +639178585466. You may also email [email protected] or follow them on Facebook.

• Chef Jessie’s Rockwell Club 

Location: Amorsolo Dr, Makati, Metro Manila

Operation Hours: Monday to Sunday, 11 AM to 9 PM 

For reservations, contact 8254-0229 local 825, 8253-4732, +639770976649. You may also email [email protected] or follow them on Facebook.

• Chef Jessie’s at World Kitchens

Location: Level 4, Gateway Mall 2, Araneta City, Cubao, Quezon City

Operation Hours: Monday to Thursday, 11:30 AM to 3 PM and 5:30 PM  to 10 PM; Friday to Saturday, 10:30 AM to 11 PM; Sunday: 11 AM to 10 PM

For reservations, contact +63 288609799 or +63 918 9394537. You may also email [email protected].

Enjoyed this article? Check out our previous Yes Chef! profiles here.

Warm lights, slow pours, and a night filled with deliciously full-bodied cocktails set the stage for Nikka Whisky’s long-awaited debut in the Philippines. 

One of Japan’s most respected whisky houses, Nikka, officially entered the local market with a series of quiet and elegant launches that caught many whisky enthusiasts — and even longtime connoisseurs — by surprise. 

Held at ReCraft along Scout Tobias in Quezon City, Nikka Whisky’s “The First Pour” brought together a crowd of creatives, cocktail lovers, and whisky enthusiasts for an intimate tasting event that celebrated the entrance of Japan’s most beloved whiskies. 

The mood at ReCraft last June 18, 2025, was one of understated elegance, with dim lights, snazzy music, and a lively crowd setting the tone for the evening. It was a scene that echoed Masataka Taketsuru’s philosophy of celebrating the joys of life. And on this particular night in ReCraft’s very own Nikka Room, with a nosing glass in hand and good company, that spirit came through in every amber-colored pour. 

What We Drank

The Beat Manila had a front-row seat to watch the evening unfold, made even memorable by a cocktail menu curated by ReCraft’s Beverage Director, Cedric Mendoza. Each drink was crafted with a Nikka spirit at its core, elevating classic profiles with the layered, refined character of the brand’s distinct whisky expressions. 

The cocktail menu featured five drinks, each crafted to highlight a different expression from Nikka’s extensive portfolio. The Beat Manila had the chance to sample four: the Manila Cocktail #1, a zesty and refreshing mix of Nikka Coffey Vodka, calamansi, curry, pandan, and ginger beer that was floral with a playful kick, and perfect for humid nights (our personal favorite); the Nikka Milk Punch, a spice-kissed mix of Nikka Coffey Gin, elderflower, yuzu, and milk that was a joy to indulge in, like a sweet treat; the 39th Ward, another refreshingly sharp concoction that featured Nikka Coffey Grain Whisky, dalandan, lemon, and homemade grenadine; and the timeless Highball, made with Nikka Taketsuru Pure Malt Whisky and soda, was a crisp and clean drink that cleansed the palate. 

We also tried the Nikka Coffey Grain and Taketsuru Pure Malt neat, which revealed the spirits’ depth with clarity — just pure amber warmth and smooth, aged character in every sip.

The Art of “The First Pour”: Nikka Whisky’s Debut in the Philippines

Nikka Whisky’s Philippine Launch came as a surprise to many in the room, especially with Nikka already being a household name among local whisky lovers. For years, Nikka had already been whispered in these niche circles and was a go-to for those in the know. 

Despite its quiet and formal introduction, ReCraft’s “The First Pour” event felt like the perfect moment to welcome Nikka Whisky into the local drinking scene. For those unfamiliar with the brand, it was a rare chance to savor its depth and flavor in an intimate, curated setting. 

According to Cedric Mendoza, ReCraft’s Beverage Director, the timing couldn’t have been better, even calling it a “cheat code” because “it’s always been there.” 

“Whenever you say Japanese whisky, it’s always Nikka. And now it’s being distributed here, it’s like a 'cheat code,' meaning you don’t have to market it because it already has a market,” he said. 

Filipinos are known to love hard drinks, and with Nikka entering the scene, there’s bound to be one expression that would suit the Filipino palate. To this, Cedric says that’s the reason why Nikka has a large variety of flavor profiles. 

“If you’re a whisky drinker, you could really find out what type of whisky drinker you are by trying all of the expressions of Nikka,” he said. His personal favorite from Nikka? The Yoichi Single Malt, which is distilled in Hokkaido and is known for having a faint hint of the sea, much like any Scotch. 

Every cocktail on the menu was curated with familiar ingredients in mind, with flavors that resonate with ReCraft’s clientele while still placing Nikka’s subtle complexity at the forefront of the drink. At the same time, Cedric wanted to push boundaries, experimenting with different ingredients that could complement the spirits without overpowering them. 

“Whenever we make cocktails, we always think of ways to enhance the flavors of the brand we’re working with,” he shared.

Final Thoughts

Nikka Whisky’s official launch in the Philippines takes the local drinking scene to new horizons, with the arrival of a globally renowned whisky brand that, until now, has quietly existed under the radar for most everyday drinkers. 

This, however, nudges the drinking scene into a quiet sophistication. Cocktails today are becoming more experimental, more intentional, and still rooted in the classics that shaped them. 

Despite long-held taboos around drinking in the country, a quiet and refined culture is emerging — one that respects the art and science behind every blend and pour. “The First Pour” was one of those affairs that not only celebrated that shift but helped solidify it.  

Follow Nikka Whisky Southeast Asia on Instagram, and follow ReCraft on Instagram for more information. 

Bonifacio Global City (BGC), arguably Metro Manila’s most famous central business district, isn’t shy about its status and glittering skyline. Towering buildings, fast-paced corporations housed within them, and the hustle all converge in this 240-hectare estate in the heart of Taguig City. Amongst them is Shangri-La The Fort, an unmistakable institution in BGC where million-peso deals can be signed while an industry convention keeps the place abuzz on another floor. In other words: BGC is a place where business happens.

In this hustle and bustle, a new Thai restaurant dares to challenge the norm: Sabai. This up-and-coming foodie spot is built around two ideas: that great Thai food should be genuinely authentic, and that meals should feel as relaxed as its name implies. “Sabai (สบาย)” means “relaxed” in Thai, and by happy accident (which is to say, of course, that it was well thought out), “sabay” in Tagalog means “together.” Sabai aims to deliver both.

Sabai is the latest project from Alex Offe and Michael J. Needham, the Franco-British duo behind the Brazilian-Japanese fusion restaurant Uma Nota next door. 

They recruited Songkhla-born Chef Assavadathkamjorn “Tob” Puwadol, whose résumé runs from Bangkok’s Le Normandie to two Michelin star Sühring. And the plan of the trio was simple: cook Thai food the way Chef Tob would at home, then let Manila catch up.

Vibe & Vision

Sabai’s preview dinner tasting was held at Uma Nota, as the home for the upcoming Thai spot is yet to be revealed. They posted teasers online, however, on what guests can expect, and the vibe is clear: wooden textures, bright hues, and pops of luscious greenery with fresh plants decorating the venue. As they said in their post: “Every detail is a nod to Thailand’s wild, wonderful spirit.”

It’s stylish, but the seats are padded like living room couches — a sign that lingering is welcome. As Offe shared with media on opening night, the goal is to make Sabai an accessible place, “The kind of place you can go to two, three times a week, no problem.” 

While we haven’t seen the place just yet, hopefully their vision translates to a place that feels closer to a neighborhood hangout rather than a spot in a five-star hotel’s annex. Even though it sits inside one of the metro’s top-tier postcodes, Sabai aims for an atmosphere upscale enough for important milestone celebrations, but approachable enough that you don’t have to know which utensil to pick up when. 

Don’t let the modern interior fool you, however, because when it comes to the flavors, Sabai is as authentic as it gets. Offe and Needham revealed in an Instagram post that they spent the past half year going to Bangkok nearly once a month, eating at street stalls and Michelin-starred restaurants alike to really understand Thai cuisine. 

Chef Tob, meanwhile, ensures they deliver as the chef proudly reveals his heritage: a Southern Thai upbringing, his mother hailing from Isan, and a Northern Thai grandmother.

“I realized that Thai food from each region has its own distinct character, which made me want to explore and learn more about it…I want my guests to feel like they’ve been invited to a meal at my home, as if they’ve discovered something special, and as if they’re traveling through Thailand. I can’t wait for them to taste the dishes. The menu here is created from stories, people, and memories from Thailand, which I’ve brought together and placed in this restaurant,” Chef Tob narrated on their Instagram.

One immediate decision emulates this philosophy: no Pad Thai. While this dish is almost synonymous with Thailand, it actually emerged in the 1930s as part of a government’s nationalist movement to unite the nation. Offe stressed this on opening night: “We’re sticking to the philosophy. When you go to Thailand, you rarely see locals eating Pad Thai.”

Debatable as his statement may be, even amongst Thai locals, one can’t deny that with Thailand’s over 700-year-old existence as a unified country, there are hundreds — if not thousands — of dishes that equally deserve their time in the spotlight. Perhaps it wouldn’t be the worst thing to happen if Pad Thai is missing from the menu.

In fact, Offe confidently stated that “20 to 30% [of Sabai’s menu] will be dishes that most people have never tried yet.” He revealed that they want to offer more than just great food; they want their guests to say, “Hey, I learned something new [about Thai cuisine] today.”

To stay true to their philosophy, Offe revealed that they’ve made sure each element in their dishes results in truly authentic flavors, going so far as shipping in ingredients from Thailand. “We’d rather make sure it’s 100% authentic than compromise at 80%,” he added. Although one concession they’ve made, Offe shared, is toning down the spice levels, while still maintaining a spicy flavor that locals would recognize.

“[Our visits to Thailand] really helped us home in on what an authentic Thai restaurant looks like, and really make sure this is not an impression of Thai food… The idea is not to reinvent Thai food but really bring across the most authentic version we could,” Needham also said in their Instagram post.

Early Look at Sabai’s Menu

For starters, Sabai served three appetizers: Khao Kreab Cream Mun Pu, Pla Kung Yang, and Tom Sap Pla Khao.

Starting with the Khao Kreab Cream Mun Pu, which is a crispy rice pancake topped with a rich crab fat salad. As the first bite, it set the tone for the rest of the meal, and we were instantly met with an intense heat we were unprepared for. That was on us, though; they had already underscored their philosophy on serving “authentic” Thai food — and that obviously comes with its signature spice. The spiciness, which we suspected was served by more than just the tiny slice of chili atop the crab fat, jolted us wide awake. But then the creamy, decadent crab salad washed over us, offering sweet relief from the heat (although it continued to linger in the best way possible).

Aside from being the perfect vehicle for the melt-in-your-mouth crab salad, the crispy rice pancake added textural contrast to an otherwise straightforward dish.

Next up was the Pla Kung Yang — thick chunks of lightly-charred tiger prawns, seasoned perfectly with a mix of lemongrass, Kaffir lime, and chili — which lifted the meal after the velvety finish of the Khao Kreab Cream Mun Pu. It had a smoky, Maillard depth that blended well with the bright notes of Kaffir lime and lemongrass.

The chili was not as prominent in this dish, but it was certainly not missing. Placed in a singular lettuce leaf, it was more than just a pretty way of packaging the dish, as the freshness of the lettuce reset the palate after every bite, so you can experience the zing all over again.

Last for the starters was the Tom Sap Pla Khao, a sour-spicy grouper soup that didn’t hold back on its flavor. Both prominent flavors demanded our attention, but they weren’t off-putting. In fact, this dish is just as comforting as any Filipino soup dish — although our Sinigang and Nilaga may pale in comparison to this bold soup.

Those who are not used to spice may find this dish a bit of a challenge — us included — but we couldn’t stop eating this addictive dish. It’s painful in all the right ways.

We then moved on to the mains: Kang Panang Nuea Nong Lai, Khai Look Khueay, and Kung Pad Prik Kluea. 

Before your tastebuds can run away from you after the intense Tom Sap Pla Khao, Sabai served the coup de grâce of the menu: the Kang Panang Nuea Nong Lai — stewed beef silver shank in rich, Panang curry — which slowed the meal back down. It brought a depth of flavor that is new but also familiar, with its creamy, nutty flavors and a hint of sour and sweet notes.

In this rollercoaster of a ride, the Tom Sap Pla Khao launched us into hyperspeed, after which we found ourselves in a slow, steady pace where the surrounding visual effects mesmerized us as this main dish took hold of us with its richly spiced and thick sauce.

The mains are served with Khao Suay, freshly steamed jasmine rice. They say, “No Thai meal is complete without it.” Truly a Thai restaurant that goes after our hearts.

We then sampled the Khai Look Khueay, which are fried, boiled eggs with sweet tamarind sauce. Also known as “son-in-law eggs,” the Khai Look Khueay is an easy dish to love. 

While boiled eggs hardly deliver flavor, the recipe easily resolves this by pairing them with a tamarind sauce whose sour and sweet flavors instantly elevate the dish. Topped with crispy, deep-fried shallots that add to the sweet, salty flavors, the end result is a well-rounded and deeply comforting dish.

The third main dish in the sample menu was the Kung Pad Prik Kluea, a simple, straightforward dish that remains a major player in the menu. 

The prawns were expertly stir-fried with the garlic, chili, and salt aromatics, removing any fishy flavor while remaining plump and juicy. It was a savory respite between the sour-salty Khai Look Khueay and the deep, rich Kang Panang Nuea Nong Lai — and it still managed to shine on its own. Seafood lovers will not be disappointed with this dish, but chili lovers will find it a bit more muted in comparison to the Tom Sap Pla Khao.

Fortunately, however, they serve extra fish sauce and chili on the side so you can customize the flavors as you desire.

After such an exciting (but also comforting) ride of a menu, the tracks came to a halt on a tropical beach. 

Giving our meal a perfect, sweet finish, the Ice Cream Khai Kang was a simple, refreshing dessert that offered the right amount of coconut. 

Also known as Foi Thong, the golden egg yolk threads on top offered a subtle, sweet flavor and a hint of pandan that combined well with the coconut ice cream but it struggled to stand out on its own. The dish also included some caramelized crushed nuts which added enough sweet and nutty flavors. 

Given the spice-laden menu, we were expecting a spicy dessert, but alas, we were very much off the spicy ride — and we can’t say that we didn’t miss the heat.

For drinks, we ordered the “One in a Melon,” a cocktail which combined pink gin with homemade Thai basil syrup, fresh watermelon juice, and lemon. Refreshing, fruity, and chill. It was exactly the kind of drink you would need as a palate cleanser in between the spicy and savory bites throughout the meal.

Final Thoughts

Overall, those who are not used to Thai cuisine don’t need to be intimidated. While the majority of their menu and dishes are unfamiliar, Sabai delivers on offering a comforting and flavorful experience. It was a rollercoaster ride from start to finish, but in the best way possible, as the dishes also balanced each other out and don’t let your tastebuds crash in the process. 

The spice is expertly infused into the dishes, adding just the right amount of heat without numbing your tongue into oblivion. Sabai’s menu is well-curated to let you taste the notes of each dish — although some notes very much announce their presence.

Sabai offers a truly unique experience to their guests, challenging their notion of Thai cuisine instead of watering down flavors to suit non-local palates. Despite their lofty goals, Chef Tob’s menu effortlessly brought everyone on board, educating them on authenticity without pushing away a curious crowd. Instead, Sabai was able to welcome guests with ease, saying: “Tara, Sabai/sabay tayo (Come on, let’s go to Sabai/together)!”

Sabai is set to open this July 2025. To stay updated on their opening and exclusive invites, sign up via their website. Follow them on Instagram to know more.

Location: Next to Uma Nota, Shangri-La The Fort 30th Street, corner 5th Ave, Taguig City, 1634

Opening Hours: To be announced

Enjoyed this article? Check out our previous Delish Eats reviews here. 

Manila’s happy hour scene offers some of the best deals on drinks and bites, making it the perfect way to unwind after a long day or kick off a night out. From rooftop bars with sunset views to cozy bars, the city has plenty of options for discounted cocktails, beer, and wine. 

Whether you're after "Buy 1, Get 1" deals or unlimited pours, these happy hour promos let you indulge without breaking the bank!

Barcino Happy Hour

Unwind with a touch of Mediterranean flair at Barcino during its Happy Hour, held daily from 3 PM to 6 PM at its multiple cozy venues. Guests can enjoy 20% off all signature cocktails and wines, perfect for a laid-back afternoon with friends or a relaxed post-work toast. With zesty sangrias, timeless classics, and inventive blends served against the backdrop of a garden setting, Barcino offers a charming escape that turns any ordinary weekday into a celebration.

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Nikkei Happy Hour

Treat yourself to a flavorful fusion experience at Nikkei with its Happy Hour, available daily from 2 PM to 6 PM at its sleek One Rockwell and Podium Mall venues. For just P595+, guests can enjoy three cocktails, making it the perfect excuse to linger longer over bold Japanese-Peruvian flavors and vibrant conversation. Whether you're winding down or warming up for the night, Nikkei's chic setting and spirited drinks menu promise a stylish afternoon escape.

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Pizzulu Happy Hour

Anytime is the right time to celebrate with Pizzulu’s Happy Hour, available all day, every day at their Greenhills, BGC, Rockwell, SM North EDSA, and SM Megamall locations. Enjoy handcrafted cocktails for just P295 with no time limits, which is ideal for brunch catchups, mid-afternoon pauses, or post-work wind-downs. With a lineup of flavorful drinks that pair effortlessly with their signature pizzas and comfort food, Pizzulu turns even the most casual hangout into a festive occasion.

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Vu's Sky Bar and Lounge: Happy Hour & Reverse Happy Hour

Take your weekday evenings to new heights with Vu’s Sky Bar and Lounge at Marco Polo Ortigas Manila, offering not one but two Happy Hours every Monday through Thursday. Enjoy 50% off on drinks during the 5 PM to 7 PM slot and again for Reverse Happy Hour from 10 PM to midnight, all while soaking in panoramic city views. Whether you're in the mood for handcrafted cocktails, premium spirits, or fine wines, Vu’s delivers unbeatable value and a stylish setting for after-work hangs or spontaneous nightcaps.

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Premium Nights at The Bar

Indulge in top-shelf elegance at Premium Nights at The Bar inside The Peninsula Manila, where Happy Hour stretches daily from 4 PM to 2 AM. Enjoy an all-night buy one, get one offer on a curated selection of premium spirits, including The Macallan Sherry Oak 18 Years Old, Remy Martin X.O., Don Julio 1942, Monkey 47 gin, and more. Whether you're unwinding after work or savoring a nightcap, The Bar offers a refined setting and world-class pours for a truly luxurious evening.

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Sora Rooftop Bar: Premium & Regular Happy Hour

Enjoy breathtaking city views and expertly crafted drinks at Hotel Okura Manila's Sora Rooftop Bar. From 6 PM to 8 PM daily, guests can enjoy "Buy 1, Get 1" deals on selected cocktails for P500++ per order. On Fridays and Saturdays, the fun continues with their premium Happy Hour package (free-flowing beer, cocktails, and wine for P1,200++ per person) and regular Happy Hour package (free-flowing beer and cocktails for P990++ per person) from 8 PM to 10:30 PM. Don't miss out!

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Cerveseria Happy Hour Special

Head to Cerveseria in Forbes Town Center, Bonifacio Global City (BGC) for the perfect after-work escape with their daily Happy Hour special. Indulge in a selection of cocktails and wines, available from 4 PM to 7 PM. Their cryptic announcement leaves much to the imagination, but you can take their word for it and expect "good vibes, great drinks, and even better company." This promo is not valid for functions or reservations. For more details, call +63 967 400 3390. Gather your friends and toast to good times!

Cerveseria Happy Hour Special Cerveseria Sun, May 18 4:00 PM - 7:00 PM Head to Cerveseria in Forbes Town BGC for the perfect after-work escape with their daily Happy Hour special on a wide selection of cocktails and wines!

Yes Please: Buy 1 Take 1 on Cocktails & Discounts on Bottles

Happy Hour just got happier at The Palace's Yes Please! Avail their Happy Hour deal from 6 PM to 9 PM to enjoy "Buy 1, Take 1" on selected cocktails and up to 30% off on bottles. Perfect for unwinding or starting your night out with top-quality drinks! Contact Yes Please directly at +63 905 339 7574 to reserve your spot.

Yes Please Happy Hour Yes Please at The Palace Sun, April 20 7:00 PM - 9:00 PM Enjoy Yes Please's Happy Hour daily from 7 PM-9 PM with Buy 1 Take 1 on selected cocktails and up to 30% off on bottles.

Dr. Wine Happy Hour: Buy 1 Get 1 on Wines & Classics

Raise your glass at Dr. Wine Poblacion’s Happy Hour every Monday to Friday from 5 PM to 7 PM and Saturday to Sunday from 3 PM to 7 PM. Enjoy "Buy 1, Get 1" on all wines by the glass and classics like Aperol Spritz, Margarita, Whisky Sour, Mojito, Amaretto Sour, Gin Basil Smash, Sangria, and Negroni for P550. For house pour whiskey, rum, gin, and vodka lovers, enjoy a house pour spirits deal for P350.

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Makati Diamond Residences Happy Hour: Buy 1 Take 1 on Local Beers

Unwind with "Buy 1, Take 1" deals on all local beers at Makati Diamond Residences' Happy Hour, available daily from 4 PM to 7 PM. Enjoy San Miguel classics, including San Mig Light, Pale Pilsen, Super Dry, Cerveza Negra, and Flavored Beers, at three premier locations within the property: Alfred (Ground Floor), Pool Bar (4th Floor), and Whisky & Cigar Bar (28th Floor). For inquiries, call +632 5317 0999 or contact [email protected].

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Grifoni's Happy Hour: Buy 1 Get 1 & Up to 10% Off

Celebrate Happy Hour at Grifoni’s with "Buy 1, Get 1" classic cocktails for P400 and 10% off on signature cocktails every day from 3 PM to 7 PM. Available at all locations: Bonifacio Global City (BGC), Alabang Town Center (ATC), and Podium, this promo is the perfect excuse for after-work drinks or weekend fun. Cheers!

Grifoni's Happy Hour: Buy 1 Get 1 & Up to 10% Off Grifoni's Sun, May 25 3:00 PM - 7:00 PM Enjoy Happy Hour at Grifoni’s every day from 3 PM to 7 PM with Buy 1 Get 1 classic cocktails for P400 and 10% off signature cocktails at BGC, ATC, and Podium.

Agave Mexican Cantina: Go Bottomless Promo

Head to Agave Mexican Cantina for bottomless margaritas and mojitos available all day, every day! Enjoy classic house margaritas and mojitos for P399, or upgrade to flavored options for P499. Mix and match your drinks while savoring authentic Mexican flavors in a lively setting. Don’t miss out and bring your friends!

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