Get to Know Artist and Cake Decorator Miko Kaw Hok Uy
Manila/ Delish/ People

Filipino Artist’s Mona Lisa Remake Delights in Netflix’s ‘Is It Cake, Too?’

Miko Kaw Hok Uy Netflix Is It Cake Too Photo by Website/Netflix, Instagram/Miko Kaw Hok Uy

Without a doubt, 2020 witnessed the birth of numerous memes and trends, many of which continue to fill our social media feeds to this day. One such phenomenon is the "Is it cake?" meme inspired by a Tasty video that featured sculpted cakes resembling common objects.

With a staggering 126 million views, the video brought on a wave of imaginative and comical posts from people worldwide, eventually paving the way for the creation of the captivating "Is It Cake?" reality show on Netflix. The show, which features cake artists crafting cakes that you would mistake for bags and shoes, is not only exciting to watch, but the audience can also play along in trying to guess which is cake or not.

The second season of the baking show premiered on Netflix in June, featuring an exciting cast that included Miko Kaw Hok Uy, a talented Filipino artist based in New York. Throughout the show, Miko skillfully infused his cakes with delightful Filipino flavors, leaving the guest judges impressed. Not only did he bring his exceptional baking know-how to the competition, but he also showcased his remarkable painting skills, a true testament to his unwavering passion for art.

In an interview with The Beat Asia, Miko delves into the origins of his artistic journey, his experience on the "Is It Cake, Too?" show, and how he was able to recreate the iconic Mona Lisa within a matter of hours.

From Canvas to Cake

Art has always been Miko's lifelong passion, evident from his early years when he traded toys for pencils and coloring materials. His artistic journey began at the age of four, attending summer art workshops that paved the way for his pursuit of a Fine Arts course at the esteemed University of the Philippines-Diliman, where he graduated Magna Cum Laude.

“After graduation, I worked as a teacher at the Miriam College High School Department for three years before going to China where I taught in an international school for two years,” he recalled. 

It was in China where his passion for baking and cake decorating ignited, compelling him to come back home to study baking and pastry arts. Miko says the rest is history, but he worked hard to pursue his chosen path.

“I wanted to merge my passion in art with my love for baking and cake decorating. I wanted to make edible sculptures, painted cakes, and sugar flowers. If you notice, the trend nowadays is there are artists who venture into cake businesses because cake decorating is also a form of art,” he explained. 

As a pivotal milestone in his path, Miko seized the opportunity to intern at Ron Ben-Israel Cakes in New York, working under the guidance of Israeli-American pastry chef Ron Ben-Israel. This invaluable experience honed Miko's cake design skills, enabling him to strike a harmonious balance between his passions.

Is It Cake, Too?

So, how did Miko find himself as a contestant on "Is It Cake Too?" It all started when a casting producer reached out to him, inquiring if he would be interested in joining a cake show. Initially hesitant due to it being his first solo competition, Miko eventually said yes, realizing that such a once-in-a-lifetime opportunity shouldn't be missed. Reflecting on the audition process, he confessed that he never expected to be chosen, considering the thousands who had tried out.

In the end, Miko emerged as one of the 10 talented bakers selected for the second season's cast. Throughout the competition, the cake artist crafted remarkable cakes infused with distinct Filipino flavors.

“It was really my plan to use Filipino flavors for my cakes. I wanted my flavors to be unique while also representing my culture on the international stage,” mused the artist. Miko believes that it’s time for Filipino flavors to gain recognition worldwide, as they possess a unique quality that can leave a lasting impact on the global culinary and baking scene.

In the show, Miko presented an Ube Cake with Coconut Filling and Coconut Buttercream as well as a Calamansi Cake with Coconut Filling and Calamansi Buttercream. Through these creations, he aimed to transport the judges to a tropical paradise with each bite. However, it was his Lemon Basil Cake with Mango Buttercream, White Chocolate, and Rice Cereal Filling enclosed in a mesmerizing "Salt Lamp" design that truly left a lasting impression, captivating even the guest judges, the D'Amelio family.

“It feels good to know that they appreciated the flavors of my cakes. I was unsure, to be honest, how the judges were going to react to the flavors…seeing them appreciate and loving the flavors is a validation of how good the flavors of our country are,” Miko explained.

Recreating the Mona Lisa

Miko’s undeniable talent propelled him to the show’s finale where he vied for the US$75,000 grand prize. After creating a basket of mangoes, a VCR player, a salt lamp, and a helmet with nachos, he decided to push the envelope by recreating the iconic Mona Lisa by Leonardo da Vinci.

Labeling this undertaking as monumental would be an understatement, particularly considering the worldwide recognition of the original painting. For Miko, the key was thinking outside the box, as he recognized that no one had ever attempted a painted cake of this magnitude, even in the previous season.

“Painting is one of my strengths and I wanted to highlight that skill because I’ve already shown I was capable of doing sculpted cakes in the previous challenges,” he shared. What better way to do just that than by working on one of the most famous paintings in the world? “Just one mistake and people will notice it. I wanted to challenge myself and leave an impression to the viewers,” Miko added.

And he did leave an impression. The finale judges couldn’t spot his cake beside actual paintings, giving him a chance to win the competition. In creating the Mona Lisa cake, Miko worked with tempered chocolate, fondant, and edible paints. 

With the help of former contestant Danya, Miko worked on the masterpiece for 10 hours, with five hours spent painting the cake. The cake's frame, meticulously crafted from tempered chocolate and adorned with edible gold paint blended with vodka, stood as a testament to Miko's artistic intricacy—so convincing that it could easily deceive the casual observer.

Miko's "Is It Cake, Too?" journey culminated with him securing the honorable position of second runner-up. This achievement marked a remarkable milestone for the Filipino artist, who garnered widespread support from his fellow Filipinos and viewers worldwide throughout his impressive journey.

On to the Next Bake

Miko currently serves as the head cake decorator at Huascar & Co. Bakeshop located in New York. His latest culinary creations are proudly showcased on the shop's Instagram page, featuring standout items like his Ube Cupcakes and specially commissioned cakes.

After conquering the “Is It Cake” stage, the artist hopes to open his own shop someday, vowing to work harder to make this dream a reality. “I also want to be an instructor for cake painting and decorating because I love to teach. I want to impart what I know to cake artists who want to learn and sharpen their skills,” he added.

With his perseverance and the support of his parents and friends, it’s safe to say that Miko can make these all happen in the future. “My parents have always been very supportive of me and my decisions. They were surprised when I told them I’m going to take up Fine Arts in college, but they still supported me all the way. I couldn’t ask for better parents as I already have the best,” Miko proudly mused.

For fellow artists who aspire to tread a similar path, Miko says that following your heart is key and that taking risks is a must. One shouldn’t fear failures, too. For Miko, it’s how you bounce back that matters. “Take each failure as a lesson and never let it discourage you. Don’t be disheartened. You’ll come out stronger and a better version of yourself,” he said.

Indeed, this philosophy echoes the essence of baking—when a recipe doesn't yield the desired outcome, there's always room for another attempt. Through persistence and dedication, the ultimate result is bound to be as sweet and satisfying as any well-baked confection.

Follow Miko and see his creations on Instagram. He will be in Manila this November in time for Cake Fiesta, the first and biggest international cake and bake expo in the Philippines, as a guest. For more information, follow the event on Instagram.

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This Week's Event In Manila View more

This Week's Event In Manila

Timeless: J. Moreno
Feb 27 - Jun 29, 2025

Timeless: J. Moreno

Manila/ Delish/ Happenings
AF Hospitality Launches Collab with Dubai Chocolate’s Chef Nouel Catis
Dubai choc Photo by AF Hospitality/Instagram

Ever wondered who’s the mastermind behind the original Dubai Chocolate that’s taken the dessert world by storm? 

Meet Chef Nouel Catis — the Filipino chocolatier making waves in Dubai, who’s bringing his award-winning creations home for the very first time.

From Apr. 11 to June 11, 2025, AF Hospitality welcomes Chef Catis for an exclusive collaboration across a mano, Steak & Frice, and Ramen Ron. 

Each restaurant will showcase a one-of-a-kind creation featuring elements of Dubai Chocolate.

At Italian restaurant a mano, indulge in a decadent Dubai chocolate burrata soft serve swirled with melted dark chocolate and served in a dark chocolate-dipped waffle bowl, and finished with pistachio-kataifi crunch.

Dubai Chocolate
Instagram/AF Hospitality

For something a bit more filling, Steak & Frice wraps it all up with a Dubai chocolate crêpe, filled with pistachio-kataifi, topped with dark chocolate and pistachio cream, finished with toasted crunch and roasted kataifi

Finally, Ramen Ron offers handmade mochi filled with pistachio-milk chocolate namelaka, oozing with pistachio sauce, crispy kataifi, and crushed pistachios.

AF Hospitality is also offering a sweet bonus: the Dessert passport program. If you try the imaginative desserts at each of the three restaurants, you can earn a stamp on your Dessert Passport to score a complimentary SNA’AP chocolate bar.

A portion of proceeds will support the Dumagat Cacao farming community through MAD Travel’s AgroForestry Program, bringing Catis’s journey full circle: from local roots to global acclaim, and back home to give back.

For more information, visit AF Hospitality on their website, Facebook, and Instagram

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Manila/ Delish/ Reviews
Where to Get Fresh Poke, Sashimi, and Sushi for Takeout
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There’s a reason why sushi, sashimi, and poke bowls are so popular: simply put, they’re delicious. This is especially true when the product is fresh and expertly prepared, as it is in these Manila eateries that specialize in takeout. When you’re craving food to indulge in at home, there really is nowhere better than these delightful eateries that are sure to leave you wanting more. 

Ono Poke

Poke bowls
Poke bowls | Instagram/Ono Poke

Popularizing the Hawaiian favorite, Ono Poke serves up fresh poke bowls with a diverse menu of customizable food options. Their signature flavors include tuna and salmon in sauces that range from creamy (aburi garlic) to tangy (ginger ponzu). 

Customers have the option of choosing to have their order in a bowl or in a poke wrap. They can choose to have their fish raw (poke) or torched (aburi). Finish it off by customizing the base (white rice, brown rice, sushi rice, cabbage, quinoa, Adlai, or soba noodles) and toppings (spicy kani, regular kani, wakame, or kimchi) for a meal that’s completely tailored to you and for you! 

Location: Multiple Branches

The Golden Catch

Salmon sashimi
Salmon sashimi | Instagram/The Golden Catch

Walking past a Golden Catch kiosk will instantly tempt the eye – and the palate. Known for fresh, farmed Norwegian salmon, The Golden Catch guarantees fresh fish daily, never frozen. Apart from the usual favorites of tuna and salmon, The Golden Catch also offers clients steelhead trout, which is known to be sweeter than salmon, but with slightly less fat and calories. 

And though The Golden Catch is known for their sashimi, we definitely recommend trying their other items too, such as their spicy tuna or salmon salad for a filling snack or appetizer. 

Location: Multiple Branches

Salmon HQ

Sushi cake
Sushi cake | Instagram/Salmon HQ

If there’s one thing that’s put Salmon HQ on the map, it’s their sushi cake. The brand was among the first to release this fun food innovation that eventually became a huge trend in the mid-2010’s. Today, they continue serving sushi cake and have even upped the ante by introducing salmon cake, made from salmon sashimi slices. 

Salmon HQ is also your best bet for parties as the brand has huge platters made for sharing. From sushi boats to sushi boxes, Salmon HQ introduces mixed platters that include favorites such as poke bowls, gunkan, sushi rolls, and nigiri

Location: Salmon HQ, The Corner Marker, Podium, 12 ADB Ave, Ortigas Center, Mandaluyong City

Konbini Store

Sushi takeout
Sushi takeout | Instagram/Konbini Store

A Japanese supermarket that’s also opened its own restaurant, sausage stand, and sushi bar, Konbini Store prides itself in bringing Japan closer to its customers. They serve fresh and delicate sushi and sashimi, with sophisticated cuts, such as Akami (lean tuna), O Toro (fattiest part of bluefin tuna), and Chu Toro (fatty tuna). 

After nearly two decades in Greenhills, Konbini Store has also opened another branch in Robinsons Magnolia which gives customers the option to bring home fresh sushi. Their open-kitchen also allows clients to see the chefs freshly prepare this takeout daily. Simply pick one out from the display and take it home to enjoy! 

Location: Konbini Store, UGF, Robinsons Magnolia, Quezon City

Taste and Tell

An online business that boomed during the pandemic, Taste and Tell is famous for its rich sushi bake. Since then, the food supplier has expanded to cover more Japanese dishes such as rice bowls and noodles, plus desserts. They’ve also opened up two restaurants to serve a la carte dishes for individual diners. 

Apart from the sushi bake, we recommend their Shimesaba (vinegared mackerel) sashimi, Hamachi belly, and Hokkigai (saltwater clam) sashimi for a taste of authentic Japanese flavors. Consider getting their sets too, each of which can feed anywhere from four to 16 guests, depending on the size. 

Location: Multiple Branches 

Zuki

Zuki’s menu is pretty straightforward: fresh poke bowls and sushi rolls. Located in Quezon City, Zuki’s menu boasts bright flavors that are fun and complex. They transform ingredients such as salmon, ebi (prawns), and tuna into rolls that refreshing on the tongue, marrying them to ingredients such as spicy mayonnaise, crunchy panko, sweet mangoes, and indulgent cheese. 

Zuki is a particularly good option for those who love spice. Their spicy salmon and tuna rolls deliver on heat, as does its poke counterpart, which is topped with cucumbers and tempura flakes.

Zuki is available for order online

Umi Sushi

Sushi for sharing
Sushi for sharing | Instagram/Umi Sushi

A lunch favorite for those in Makati, Umi Sushi is popular for its varied menu. Aside from the usual salmon and tuna, Umi Sushi also plays around with Hamachi, Snapper, Ika (squid), and Uni (sea urchin roe). Their recipes are bright, vibrant, and playful, with a focus on textures such as creaminess (such as in their Philadelphia maki made with salmon and sesame), crispness (such as in their crispy tempura maki), and tenderness (such as in their soft-shell maki). 

Location: Umi Sushi, 102-103 Air Residences Yakal Street San Antonio, Makati City

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Manila/ Delish/ Happenings
LongHorn Steakhouse Opens First Philippine Branch in Manila
Untitled design 2025 04 16 T120118 774 Photo by Facebook/ LongHorn Steakhouse

LongHorn, the beloved American steakhouse famous for its bold flavors and its no-nonsense motto “You Can’t Fake Steak,” just opened its very first branch in the Philippines at Shangri-La Plaza Mall’s Streetscape wing. 

This launch is the delicious result of a partnership between LongHorn’s parent company, Darden Franchising, and local dining powerhouse The Bistro Group.

Bringing the spirit of the American West straight to Manila, LongHorn is all about hearty portions and warm hospitality. 

Longhorn steakhouse
Facebook/ LongHorn Steakhouse

Expect standout cuts like the flame-grilled Outlaw Ribeye—juicy, bone-in, and perfectly marbled—or Flo’s Filet, a center-cut piece so tender it practically melts. 

The New York Strip, known as their thickest cut, brings that classic steakhouse bite, while the T-Bone offers the best of both worlds: the flavor of a strip and the tenderness of a filet. 

Then there’s their signature, The LongHorn, a bold porterhouse that lives up to its name.

ribeye
Facebook/ LongHorn Steakhouse

But it’s not all steak, guests can also try their LongHorn Salmon, marinated in bourbon and grilled to perfection, or their Redrock Grilled Shrimp, covered in smoky tomato butter. 

Other crowd-pleasers include Parmesan Crusted Chicken, Hand-Breaded Chicken Tenders, and LH Burger—the lone burger on the menu, a thick, juicy half-pounder that holds its own. 

Finish off strong with indulgent desserts like the Chocolate Stampede, a chocoholic’s dream, featuring six different types of chocolate served with vanilla ice cream, or go classic with Molten Lava Cake and their different types of cheesecake.

To make a reservation, visit this website. For more information, check out their Instagram and Facebook

Location: Ground Floor Unit 4, 9, 10, Shangri-La Plaza, Edsa corner Shaw Blvd, Mandaluyong

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Manila/ Delish/ People
Yes, Chef! Stephen Bustamante of Pastorelli Serves Elevated Comfort Food
Stephen George Bustamante

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

Chef Stephen George Bustamante has dedicated his entire life to bringing people comfort through food. The Pinoy native, who is best known as one of the founders of One World Deli, and also as the former private chef of George Lucas (of “Star Wars” renown) takes on a new challenge amidst the sprawling estate of Pontefino in Batangas

Helming the hotel’s headlining restaurant, Pastorelli, Chef Stephen welcomes locals and visitors alike to a table boasting elevated fare. Today, we speak to the man behind innovative dishes such as Binagoongang Lechon Kawali and Lamb Shank Adobo.

What would you say is Pastorelli’s specialty?

Chef Stephen: We made sure our menu is very inclusive and comforting. While we are a restaurant, we are also a hotel, so our guests look for comfort food. That’s why the menu is international with Pinoy flavors – this is to cater to our international patrons.

We do look forward to creating different concepts for the future, but we want to do so when we’ve already garnered the trust of our community. Because we know that people go back to the same restaurant when they trust the cuisine.

Filipino dishes at Pastorelli
Filipino dishes at Pastorelli | Courtesy of Pastorelli

To add further context to his words, Chef Stephen also revealed that in Pastorelli, they create in-house recipes, such as bagoong and marmalade. This extra mile, put in by the chef and his team, ensures that every spoonful is guaranteed to be delicious, plus these products become undoubtedly unique to Pontefino Hotel.

We heard you wanted to do a kind of “Filipino tea time” menu at Pastorelli?

Chef Stephen: Yeah, so we were thinking that instead of tea sandwiches or little hors d'oeuvres, what we’d do would is put bibingka on the first tier, then kakanin, then pandesal with fresh kesong puti and marmalade, jams, and chorizo. So a very Pinoy take on classic English tea.

We also want to create a retail area in the hotel where people can take our specialties like our homemade jam home.

When did you realize you wanted to become a chef?

Western fare at Pastorelli
Western fare at Pastorelli | Courtesy of Pastorelli

Chef Stephen: When I was 13 or 14, my family had people coming to the house, and my tita gave me a recipe for a simple Caesar salad. I followed that to a tee and everyone ate it and loved it. They asked who made it because it was so good. That’s when I kind of had an inkling that I liked to cook. So I started learning to cook with the family because everyone on my dad’s side is great at cooking.

I started eating more and learning more; eating was how I developed my palate. Fast forward to 1998 or 1999, I got laid off in California from the dot com boom (a market crash where many startups failed to become profitable). That’s when I decided to formally pursue cooking.

What cuisine would you say is your specialty?

Chef Stephen: When I graduated from culinary school in Canada, I worked for the Saban family. They were a rich, private family in [Los Angeles], and I started learning different cuisines there. They wanted a lot of different things, including comfort cuisine. I dabbled in Mexican, Spanish, French, etc.  It was definitely tiring, I spent long hours in the kitchen. But when you enjoy what you do, you don’t feel it until you get back home. But the next day, you wake up, and you still enjoy going to work.

You’ve trained in the West but are also familiar with Filipino food. How would you differentiate the Batangas palate from other taste profiles you’ve come across?

Ginataang kangkong with lechon kawali
Ginataang Kangkong with Lechon Kawali | Courtesy of Pastorelli

Chef Stephen: Batangueños have a sweeter palate. They like their sweets, they like a touch of sugar with everything. In Manila, it’s mostly savory, everything has a touch of acid; people love vinegar. Batangueños are also pretty straightforward. They will criticize the food if they don’t like it, so I try to balance everything as much as possible when it comes to flavors.

Did you ever feel like you needed to connect to your Batangueño roots?

Chef Stephen:  I think I was always connected to my roots, but subliminally.  When I was a kid, my favorite food was my uncle’s Humba (Visayan braised pork dish). I loved how it was both sweet and savory. As I grew up, I kept looking for it, but no one could ever replicate how my uncle made his. When I was in California, I loved cheesecake, but at the end of the day, I always looked for kakanin. I think that’s how I always stayed close to Batangas and Filipino culture cuisine.

What drew you to Pastorelli at Pontefino Hotel?

Burger sliders
Burger Sliders | Courtesy of Pastorelli

Chef Stephen: As One World Deli was growing, I felt that I’d already done my job. I wasn’t looking for a job as an executive chef, but I met the owner [of Pontefino], who’s my friend, and he said he wanted to bring up the brand of Pontefino again. And I realized I wanted to take this experience on head-on because it’s a different opportunity to work in a hotel restaurant. Being able to draw a bigger market through food is a big responsibility.

What is your cooking philosophy?

Chef Stephen: I try to bring out the most excellent food. It doesn’t matter if it’s late, as long as it comes out perfect.

I also think that at the end of the day, everyone looks for comfort food. When you go home, you look for your favorite food. If you’re Filipino, that’s probably Sinigang or bread from the panaderya. My favorite food memory is having pandesal with Century Tuna at midnight with my dad. That’s why I enjoy cooking comfort food.

What do you love about your job?

Chef Stephen: Honestly, I love watching people eat. I love seeing how people enjoy food, sometimes without even realizing it. Everyone’s palate is different, and it changes, too. What we enjoy differs and evolves as we age or as we try new things. That’s how we make our palate wiser, or more knowledgeable.

At some point, after eating enough, you might even be able to identify ingredients in the recipe. You might be able to tell what herbs or spices they use or how it was cooked. The science behind cooking is very captivating to me, to think about the depth of food.

What’s an unexpected challenge you’ve encountered during your time at Pastorelli?

Margherita pizza
Margherita Pizza | Courtesy of Pastorelli

Chef Stephen: This space has been here for some 20-odd years. One of the challenges we wanted to tackle was figuring out how to get people to come here again. And how else can we do that but through food and ambiance? Our restaurant is very bright and airy, overlooking the pool, very soothing. During breakfast, you can admire the pool. During merienda, watch the sunset, and at night, there’s a beautiful fountain display. I’m very lucky to be here.

Out of curiosity, what was it like working with George Lucas?

Chef Stephen: It’s funny because his favorite food is Chicken Burrito. He loves Mexican food. I learned how to make fresh tortillas, how to braise pork, how to make pico de gallo, salsa, all that. Through working with him, I met certain people such as Clyde Owen, Seth McFarland. My stint there was a very good experience.

Follow Pastorelli Restaurant on Instagram and check out PonteFino Hotel's website for more updates! For dining reservations, call PonteFino at 0915-964-1026 or 0908-293-9026.

Location: Pastorelli Restaurant, PonteFino Hotel, Gov. Antonio Carpio Road, Batangas

Opening Hours: Breakfast from 6 AM to 10 AM; Lunch from 11:30 AM to 2:30 PM; Dinner from 6 PM to 10 PM

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Manila/ Delish/ Reviews
Delish Eats: Kazu Café Brings the Tokyo Café Food and Experience to Manila
20250410 Kazu Cafe Photo by Kazu Cafe/Instagram

Restaurant Story

Kazu Café opened in 2024, taking notes from its older sibling Kazunori, a celebrated Japanese restaurant that opened in 2017. The café is owned by Ryan Cruz, CEO of Nippon Hasha Inc. 

Nippon Hasha Inc. is the group behind the popular ramen bar concepts Mendokoro Ramenba, Ramen Yushoken, and Marudori, which have become endeared to the local and foreign communities in Metro Manila.

Kazu Café is a more whimsical take on the restaurants that Nippon Hasha operates, taking on a casual yet elevated experience that is influenced by Tokyo’s café culture. 

Japanese cafés often embrace flavors and dishes from around the world. At Kazu Café, we are bringing a global twist to our offerings while maintaining the precision and discipline of Japanese cuisine that the Kazunori brand has been known for all these years,” said Ryan Cruz in a press release. 

Vibe and Venue

Nestled in the lush and relaxing scenery of the Ayala Triangle Gardens, Kazu Café stands out for its youthful charm and playful take on what is quintessentially Japanese. While keeping to its traditional Japanese roots through its menu, Kazu Café is casual, hip, and whimsical. 

Its interiors were designed by Liza Crespo of Ecotecture Design Studio, featuring sculptural lights and denim-upholstered seating as a nod to the Japanese denim industry. Its branding and identity, created by Singapore-based ACRE Design is described as “bold and artistic, yet approachable” by TY Zheng, co-founder and creative director of ACRE Design, which can be seen through its clay-like logo that can be seen throughout the café. 

The café is a calm respite in the midst of a bustling city, with spaces fit for every kind of party, for any occasion. 

The interior was designed by Liza Crespo of Ecotecture Design Studio
Photo by The Beat Asia

The Menu

Kazu Café offers an elevated take on beloved Japanese comfort classics with the high-level culinary techniques utilized by Nippon Hasha’s restaurants. The menu offers a wide-range of options — from salads, soup, sandwiches, to teishoku, pasta, donburi, pizza, curry — including Japanese café bites and breakfast platters for the morning. 

Chef Kuramochi Kazunori, the head chef at the café’s sister restaurant Kazunori, created the menu that Kazu Café is now known for. Some of his creations are the Hitachi Wagyu Burger, Yaki Tonkotsu, Kazu Oyakodon, and Hanetsuki Gyoza.

Their dessert menu is also not one to miss, especially with offers like the Musk Melon Kakigori, Yuzu Tiramisu, and Matchagato giving diners a glimpse into the fashionably trendy café culture in Japan. 

Kazu Café recently added new items to their menu, which perfectly fit the bill if you’re looking out to try something new!

The Cost

Kazu Café is quite affordable, especially since you’re paying for high-quality ingredients, generous servings, and an inviting space. Prices are friendly for everyone, with Kazu Café’s starters ranging from P220 to P460, with the exception for the Hitachi Wagyu Burger costing P1,400

The prices for the mains range from P380 to P550, and Kazu Café’s set meals, or the Teishoku, are priced at P450. These set meals include rice, a small salad, miso soup, and the main dish. 

The café pastries are much cheaper, ranging from P180 to P300, and the breakfast set offerings are priced from P390 to P880

For their drink menu, their coffee offerings range from P150 to P250, which are common among all cafés in the area. Some of their more premium offers, such as their matcha, range from P200 to 260

Kazu Café’s new cocktail menu is priced from P280 to P520, and their new bar menu ranges from P295 to P550

What We Tried

Kazu Cafe's newest bar menu: Yakiniku Pizza, Crispy Chicken Sando, Gyoza, and Nikomigyuu Niku Bolognese
Photo by The Beat Asia

Kazu Café gave The Beat Manila the opportunity to try out their newest bar menu, which were the Yakiniku Pizza, Crispy Chicken Sando, Gyoza, and Nikomigyuu Niku Bolognese.

Itadakimasu! 

We started our meal with the Gyoza, which was crispy on the outside and juicy on the inside. These pork dumplings were first steamed and then fried to get that crisp exterior and juicy filling, and the overall experience of biting into it was incredibly pleasing. 

Next, we had the Yakiniku Pizza, which was surprisingly sweet and definitely not a usual pick. The teriyaki-flavor gives it a unique umami kick and it’s best paired with coffee or matcha. It’s also a great pick if you’re looking for a heavy snack!

The Crispy Chicken Sando was an absolute delight; the chicken thigh was cooked to perfection — crunchy on the outside, juicy in the inside. The garlic mayo was a perfect pairing to the dish, too. It’s subtle, and didn’t overpower the dish. 

We had the Nikomigyuu Niku Bolognese for last, which is a must-try for pasta lovers if you’re not a purist. The sauce was rich and beefy, and it soaked perfectly into the linguine pasta. It’s cozy, satisfying, and worth your money for sure. 

The Beat Manila was also able to try Kazu Café’s newest cocktail menu, which are cocktail classics reinvented with Japanese flavors that were creatively concocted by renowned mixologist Arcadius Rybak.  

Every drink had their own personalities and mood — here’s how we’d describe them. 

Althea: Light, floral and sweet, but the bitterness creeps in once you’re a few sips in. Made with Rinomatto Bianco, elderflower, yuzu sake, soda water, and a bit of prosecco, it’s sweet and refreshing, but the bitter aftertaste rounds it up and brings you back. 

Gabriel: If you’re not much into drinking alcohol, then this drink isn’t the one for you. It’s made with Mancino Secco, Widges Gin, wasabi, kiwi, and lemon, and can be quite intense. The lemon and kiwi offers a sweetness to the spice, but beware, the gin kick is real, and it lingers. 

Rossi: This drink is fruity, sweet and cute, but don’t underestimate it. It blends Ratafia Rossi, red wine, guava, lemon, and shiso for a Japanese version of sangria. It may not be too strong at first glance, but then you realize you’re tipsy after a few glasses. 

Edo Sour: The green tea in the drink got us raising our eyebrows. It’s bold, unexpected, and quite bitter, made with Buffalo Trace Bourbon, green tea, passion fruit, and egg white. The result? A bittersweet and complex drinking experience. 

Kazu Cafe's new cocktail menu reimagines classic cocktails with Japanese flavors.
Photo by The Beat Asia

Kurogane: This drink was blended with Arette Bianco Tequila, Derrumbes Mezcal, yuzu juice, and yuzukosho, making it a wonderfully smoky flavor trip. It’s both smoky and zesty, with a hint of citrus to give it a different body. Not our usual pick, but it’s one to try.

Hide: The drink was both intense and refreshing — something that feels quite opposite from one another. This drink blends in Aperol, basil, guava, and soda water, giving it a citrusy-spicy taste. The guava leaf also gave it an herbal twist to the drink, and it’s perfect for chill sessions with friends. 

Amayuzu: It may just look like water, but don’t let that fool you. Made with Grass Vodka, Derrumbes Mezcal, almond, yuzu, and tonic water, it’s quite strong with a citrus edge and a bitter aftertaste. But its taste is perfectly balanced and if you’re one that prefers your drinks clean and packs a punch, then this one’s for you. 

Kusama: Sweet, light, and effortlessly cool — mixing sake, Pisco Fernet Hunter, lychee, and muscat grapes into an elevated fruit juice-like drink. It’s got that elegant vibe, and it wouldn’t look like you’re drinking alcohol in the first place. 

Gochisousama Deshita!

Follow Kazu Café on Facebook and Instagram to stay updated on their F&B offerings!

Location: Kazu Café, Unit 05-06, Ground Level, Ayala Triangle Gardens, Makati City

Opening Hours: 8 AM to 10 PM, Daily

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Manila/ Delish/ Happenings
Chef Choi Hyun Seok Brings Culinary Class Wars Flavors to Manila
Untitled design 2025 04 09 T162657 370 Photo by Solaire Resort North/Facebook

If you were glued to the screen during Culinary Class Wars, now’s your chance to taste the drama (and the dishes) that made chef Choi Hyun Seok a household name. 

The South Korean culinary icon is serving up his signature creations in Manila from Apr. 11 to July 6, at Finestra at Solaire Resort North, Quezon City, and Waterside at Solaire Resort, Entertainment City, Parañaque. 

Fans can dig into standout plates from the Netflix hit — including that infamous Vongole, the very dish that led to Choi’s dramatic elimination in Episode 10 (thanks to a missing clove of garlic). 

Now it is back and better than ever — garlic included this time. At P750, you can experience the dish he’s been perfecting for nearly three decades.

Vongole
Website/Resort Solaire

But the menu doesn’t stop there. Chef Choi is bringing a full lineup of his Culinary Class Wars favorites: Seaweed Soup with Hairtail Fish and Radish (P680), the indulgent Jang Trio Steak (P6,680), Tender Beans (P560), a luxe Donut with Corn and Caviar (P1,200), and a special Bingsu (P2,000) — Korean shaved ice personally made for Solaire.

Whether you're a fan of the show, a Korean food lover, or just someone who appreciates bold flavors and top-tier technique, this limited-time experience is not to be missed. Come hungry, and maybe rewatch the sixth episode for the drama before you go.

For more information, visit Solaire Resort on their website, Instagram, and Facebook

Finestra Location: 38/F, Solaire Resort North, 1 Solaire Way, Vertis North, Bagong Pag-asa Quezon City 1105 

Opening Hours: From 11:30 AM to 2:30 PM Daily, Dinner from 5:30 PM to 10:30 PM Daily

Waterside Location: G/F, 1 Asean Avenue, Entertainment City, Tambo, Paranaque City 1701 

Opening Hours: Daily from 11:30 AM to 11:30 PM, Daily (Bar) from 10 AM to 1 AM

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Manila/ Delish/ Reviews
Regional Flavors Get a Mexican Twist at Flame x Hálong's Culinary Collab
IMG 3946 Photo by The Beat Asia

Last Monday evening presented us with an exciting culinary journey featuring the delicate nuances of Asian cuisine beautifully blended with the bold and vibrant flavors of Mexico.

Discovery Primea started strong with their first culinary collaboration of the year, featuring the joint partnership of Chef Cara Davis of Hálong and Executive Chef Luis Chikiamco of Flame, the hotel’s premier dining venue serving modern Asian cuisine. The two chefs presented a special multi-course menu blending Pan Asian flavors with playful Mexican influences, all paired with premium Kubota sake selections from High Tower. 

The luxury hotel’s quarterly culinary series, "Elements of Flavor," spotlights meaningful collaborations between Discovery Primea’s culinary team and celebrated local and international chefs. Each edition offers a unique and tasteful experience formed through distinctive techniques, philosophies, and flavors and presented through thoughtfully crafted menus that celebrate culinary artistry. Some noteworthy previous editions include Beijing x Manila with Michelin-starred Chef William Mahi, Flavors of Colombia with Chef Alex Nessim, and Flame x Idalia with Chef Kevin David. 

Last Mar. 31, The Beat Manila embarked on a culinary journey that took us across the region with a spicy Mexican kick, highlighting each chef’s cooking styles in a spectacular medley of flavors presented through an eight-course meal with sake pairings.  

Chef Cara Davis spent seven years in Mexico and has been across the globe sharpening her skills with experiences in acclaimed restaurants such as Alinea (Chicago), Arzak (San Sebastian), and Eleven Madison Park (New York). Hálong is her homecoming project that serves à la carte menu items featuring a Mexican motif with pops of bold Asian flavors. The restaurant is located in Legazpi Village, Makati City.

Meanwhile, Executive Chef Luis Chikiamco leads the culinary team of the property’s premier restaurant on the 16th floor and is known for his innovative techniques that transform classic Asian dishes into flavorful modern masterpieces.   

Traveling through Taste: Where Asia and Mexico Meet

The meal kicked off with a tasty snack: Far-East Elote, a classic Mexican street food dish featuring charred baby corn with smoked chipotle butter, onion ash aioli, and dressed in yuzu and fermented honey. An interesting choice for a starter, as it perfectly introduces you to the flavors of this menu and sets the theme for the multi-course presentation. Street food is many travelers’ go-to meal the moment they land somewhere new, and is the best way to get to know the locals’ palate. So, this was a wonderful metaphor showcased through this appetizer. 

Elote
Far-East Elote | Photo by The Beat Asia

The first highlight of the night is the Lapu-Lapu Ceviche with lime, jalapeño, red radish, coconut milk, kaffir lime and lemongrass oil, and salmon roe. It was unmistakable ceviche, but it also reminded us of one of our favorite Thai dishes, “Tom Yum Kung.” The refreshing dish tasted like a chilled version of the famed Thai soup and was complemented by the scent of citrus, lemongrass, and galangal.

Next up was the Octopus with roasted bell pepper-chorizo foam with munggo and granola salad on the side. Octopus is infamous for being chewy, but this was incredibly tender and fell apart in a single bite! The creamy sauce was also perfectly paired with it, giving it that smoky and sweet taste. 

Octopus
Octopus | Photo by The Beat Asia

The Black Pepper & Coriander King Prawn was perfectly charred and tender, but we have to admit that it was overshadowed by the next dish: The Japanese Kinmedai Fillet, which was one of the best seafood dishes we’ve tasted in a while. The fish fillet (golden-eye snapper) was perfectly seared on just one side, which made the skin crispy and the meat incredibly juicy! We could’ve eaten an entire portion of this — and by portion, we mean the entire fish. It was served with Mexican “Nam Phrik” tomatoes, cilantro, red onions, and green mango, which was a great salad side and reminded us of the Filipino grilled Pompano with mango salsa. From Mexico to Thailand and now the Philippines, this course is definitely taking us across the region!

Prawn
Black Pepper & Coriander King Prawn | Photo by The Beat Asia
Fish
Japanese Kinmedai Fillet | Photo by The Beat Asia

The heavy players came in near the end as we were served the Crispy U.S. Pork Belly with carrot habanero and grilled and fresh pineapples. It definitely gave the classic Filipino bagnet a run for its money with how crispy and tender this slab of fatty meat was. The pineapple side gave a pleasant, tangy kick that balanced the spices well. We would say it’s similar to atchara (pickled green papaya). Habanero is known for its intense heat, but the portion provided on this dish elevated it to new heights, giving a simply meaty dish some flair. We think even those who aren’t fans of spicy would agree that it marries perfectly well with everything. 

Pork Belly
Crispy U.S. Pork Belly | Photo by The Beat Asia

The last dish on the mains lineup was the U.S. Beef Short Ribs Al Pastor” with pan-fried foie gras, sticky rice tamales, charred corn kernels, gochujang, chicharrón, herb salad, and pickled red onions paired with Kubota Manjyu Junmai Daiginyo. That description was a mouthful, but it perfectly encapsulated our experience with this Mexican-style adobo, which was undoubtedly the highlight of this show. We couldn’t forget the way we sliced into that tender meat and were met by a perfect pink color, or the way that first bite felt like we had ascended into food heaven. We were thoroughly full, having reached our final destination for the mains, but our plates were swiped clean as we eagerly enjoyed this final dish. 

Beef
U.S. Beef Short Ribs “Al Pastor” | Photo by The Beat Asia

The Cherry On Top

Although full and satisfied, we always have room for dessert, and the chefs prepared two decadent treats that wrapped up this enjoyable dining experience in a pretty bow. The Flourless Chocolate Cake de mi Abuela” with toasted rice ice cream and cinnamon milk crisps was for the chocolate lovers. The cake was smooth and dense, and was more like a thick mousse. It may be too sweet for some, but the sweetness was very much welcome considering the entirety of the menu leaned towards more savory and umami flavors. Additionally, the ice cream and cinnamon crisps had a more neutral flavor, which balanced it out. The cake was also shaped like a pyramid, which was a clever ode to Chichén Itzá in Mexico. 

Chocolate cake
Flourless Chocolate Cake “de mi Abuela” | Photo by The Beat Asia

Those who like their desserts on the sour side will definitely enjoy the Petit Fours, which feature miso financier and yuzu tartlets. The tartlets were divine and provided just the right amount of tartness with a dash of sweetness from that tiny bean-shaped chocolate, while the miso financier gave us quite a surprise, not expecting that intense saltiness. Together, these desserts were an attack on the senses and made up a daring combination — one that encapsulated the bold statements Chef Cara and Chef Chikiamco were making throughout the night with their wonderful dishes.

Tartlets
Petit Fours | Photo by The Beat Asia

Overall, everything was delicious. But more than that, this collaboration took us on a fun journey across the region that was both satisfying and unforgettable. We may not have been to Mexico, but it sure felt like it was only a short flight away from other ASEAN cities we know and love, with how it easily blended with Asian flavors. 

Kudos to the chefs for giving us a taste of Mexico and proving to us that flavors are just as exciting as destinations. We can’t wait to see what the “Elements of Flavor” series has in store for us for the rest of the year. 

For the latest updates, follow Discover Primea on Facebook and Instagram

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