The story
In Mandaluyong, Metro Manila, Now Now presents itself as an experimental fast-casual contemporary canteen and fermentation lab. This is not a typical restaurant; it is a space where the invisible hand of fermentation guides the menu, and the process is celebrated as much as the final dish. The restaurant’s recognition by the Michelin Guide as Recommended speaks to its distinct approach to modern gastronomy.
The vision behind Now Now comes from co-founders Bryan and Maxine Kong, the husband-and-wife duo known for Kurimu Ice Cream. They describe the restaurant as a testament to the art of fermentation, a celebration of the unseen forces that shape our food. The menu is described as an ever-evolving flavor library, where dishes are stories told through time, reflecting a return to the roots of flavor.
The culinary team is led by Executive Chef Mateusz Łuczaj, a Le Cordon Bleu Madrid graduate and MasterChef Poland finalist. His career includes time at the Ritz Barcelona, and he brings a deep respect for sustainability and the alchemy of modern gastronomy. Alongside him, Executive Pastry Chef Lisane Łuczaj, also a Le Cordon Bleu Madrid alumna with experience at Takashi Ochiai in Barcelona and Intercontinental Warsaw, adds a contemporary creativity to the pastry program.
At Now Now, tradition meets innovation. Time-honored techniques like pickling are paired with fresh, forward-thinking approaches. The team notes that just as flavors grow through fermentation, today’s dishes mark the start of their culinary innovation. As ingredients evolve over time, so too will the space and the menu by design. The result is a dining experience that feels both familiar and groundbreaking, firmly rooted in the principles of contemporary cuisine.
Recognition
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