Pigoutmanila

It’s a curious kind of joy, having Michelin at your fingertips.

What began as lazy Saturdate breakfasts has evolved into impromptu culinary escapades, winding through the city like a delicious treasure hunt.

Michelin-selected Now Now is a few steps away from the abode ( how cool is that) , a short drive to others, and just a flight to Cebu’s glittering temptations. Ninety Michelin-recognized spots in Manila alone, enough to make any food-obsessed heart race. The real thrill? The sheer, tempting ease of it all: knowing that extraordinary flavor is never more than a turn, a bite, or a whim away.

WHAT WE ORDERED

Kinilaw Shots 450

Tepache-brined fish is layered with a batwan drizzle, Korean pear, olive oil, and apple-habanero brine.

The bite is beautifully calibrated: shattering crunch from the crisp shell, a vibrant acidity from the batwan, and a pristine, oceanic clarity from the delicately fermented fish.

If tepache-brined fish sounds unfamiliar, imagine ceviche subtly deepened by fermentation—bright, nuanced, and served in a crisp vessel that amplifies contrast and texture.

Tepache-brined fish is a culinary preparation where fish is marinated or brined in tepache, a traditional Mexican fermented beverage made from pineapple rinds, piloncillo (raw cane sugar), cinnamon, and water. 

Tortang Talong Okonomiyaki 520

A savory pancake layered with smoky eggplant and bacon, finished with crisp fried noodles, ponzu, Japanese mayo, and a side of fermented hot sauce.

Think tortang talong reimagined with added crunch from fried noodles, then steered toward Japan with ponzu and Japanese mayo. NowNow puts its own stamp on the dish with its fermented vivid vermilion hot sauce that delivers brightness and heat.

Steak & Eggs 1290

Shoyu-marinated hanger steak served with shoestring fries dusted in dehydrated fermented onion powder, a sunny-side-up egg, and house-made kimchi.

The steak is tender with just a hint of chew, delivering deep, savory flavor. The fries are dangerously addictive, and the house-made kimchi adds a welcome brightness that pulls the whole plate together.

Chicken Sando 490

Crispy koji chicken fillet coated in fermented hot sauce, kaya Jam, butter, sauerkraut

The combination is unexpectedly cohesive. The chicken’s shattering crunch gives way to layers of flavor . Think gentle sweetness from the kaya, richness from the butter, acidity from the sauerkraut, and a slow-building fermented heat. Each bite lands with sweet, salty, sour, spicy, and umami notes in near-perfect equilibrium.

Arancini 385

A deep-fried, truffle-infused korokke with a molten cream cheese center, accompanied by fermented red onions presented in multiple expressions.

Easily the family’s favorite, this dish was an instant hit with the boys. Its triangular shape is reminiscent of onigiri—a clever nod that reimagines this Sicilian staple with a subtle Japanese twist. Normally presented as fried rice balls, the shape here transforms both the look and the experience of the arancini. The first bite delivers a satisfying crunch, followed by the heady earthiness of truffle, then the silky, indulgent creaminess of the cheese. The fermented red onions add a measured acidity, keeping the richness in check and bringing balance to every bite.

Korokke ,a Japanese casual dish similar to the French croquette consisting of breaded, deep fried patties, typically filled with mashed potatoes or cream sauce.

Sticky Banana Pudding 480

Whiskey caramel, fermented banana bread, fermented banana ice cream, and pretzel crumble.

Easily a dessert we’d order again, it’s the perfect sweet finale to an adventurous meal. The ice cream is nothing short of extraordinary—silky, creamy, and deeply flavorful—contrasting beautifully with the crunchy, salty pretzel crumble. Each bite balances richness, sweetness, and texture, making it both comforting and intriguingly layered.

Final thoughts

NowNow in Mandaluyong is the kind of place that sneaks up on you. Michelin-selected yet utterly approachable, where fast-service efficiency meets slow artisanal craft.

Founded by Bryan and Maxine Kong, it’s an experimental playground for Polish-Filipino-Japanese flavors, all elevated by house-made, fermented ingredients that add depth, funk, and unexpected nuance.

The name NowNow says it all. Think fast-food/slow-food antinomy : dishes delivered with speed yet shaped by patient, measured , meticulous techniques.

It’s about fermentation and its healthful, flavor-rich magic and its easy accessibility. Familiar comfort meets adventurous twists, comes to mind

For anyone who loves bold flavors, clever textures, and dishes that linger in both memory and taste, NowNow is something one must try

Now Now is located at 497-C Rosa Building, Calbayog corner L. Esteban St., Barangay Highway Hills, Mandaluyong City, 1550