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VIDEO: Metronome does one last test run before it’s poised to take the Manila food scene by storm

ANCX Staff
Updated as of Aug 09 10:09 PM

In the third and final episode of The Making of Metronome series, ANCX goes behind the scenes as this year’s most anticipated new restaurant goes through its paces just a few weeks before its official opening. Chef Miko Calo and her team iron out the last few kinks in the menu and service before Manila diners get to experience her fresh, modern take on French food, with the restaurant accepting reservations starting August 15. Read more »

VIDEO: A sneak peek into Metronome’s modern French menu and interiors as it counts down to opening day

ANCX
Posted at Aug 09 07:07 PM

In the second episode of The Making of Metronome, ANCX gets a glimpse of the million and one details it takes to create a modern French restaurant like Metronome. From designing the space and creating the menu, to training the team—can the owners pull it off? Read more »

The ANCX panel chats about criticism at this year's Readers and Writers Festival

ANCX Staff
Updated as of Aug 05 02:01 PM

Movie reviewer Andrew Paredes, musician and spoken word poet Jam Pascual, and Filipino food personalities Elbert Cuenca and JJ Yulo delve on how to write a good review. Moderated by ANCX EIC Jerome Gomez, the discussion will kick off at 5pm tomorrow at Raffles Makati. Read more »

VIDEO: An inside look at the making of Metronome, the French restaurant Manila is talking about

ANCX Staff
Posted at Jul 31 10:04 AM

ANCX goes behind the scenes to see how Manila’s most anticipated restaurant gets off the ground—from construction woes, to hiring the staff, and perfecting the menu—in order to showcase French-trained Chef Miko Calo’s modern approach to French cuisine. Read more »

First bite: Obsessive attention to detail and top-tier ingredients set Elbert’s Pizzeria apart

Ricky Carandang
Updated as of Jun 05 06:18 PM

At an exclusive tasting last weekend, we got to experience the much-anticipated new concept from Elbert Cuenca: a Neapolitan-style pizzeria where you can be a bit of a slob. Read more »

Elbert Cuenca on scotch tape, snob appeal, and why he names his restaurants after their owner

As told to The ANCX Staff
Updated as of Jul 24 06:52 PM

"I use my name on my establishments because I want it to feel like a personal approach."  Read more »