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Alex & Mikee Tan

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👨🏻‍🍳: @alexcraig.tan 👩🏻‍🍳: @mikeelopez.tan
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Before the celebration came the disbelief. Chefs Alex Tan and Mikee Lopez-Tan of Tandem, look back on what it felt like when the MICHELIN Guide recognition finally became real for them.

This special episode is part of our special series, in partnership with the Philippine Department of Tourism.

Listen to the full episode on Spotify and watch it on the GOAT Creative Studios YouTube channel.

Enjoying the conversation? Rate Food C.O.M.A. Podcast 5 stars on Spotify!

Follow @goatcreativestudios and @foodcoma_podcast for episode announcements and more.

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What started as a casual desire for Flow’s Kevin Uy to cook next to trusted peers quickly turned into a powerhouse collaboration between him, his co-chef Gato Ong and Alex and Mikee Tan, the couple behind Tandem.

“Kevin approached us and asked if we wanted to do something. Alex and I are always down to do it. We believe that it’s a learning opportunity and it’s fun to do it with friends,” says Mikee.

They zeroed in on all of them being Filipino-Chinese and thus that would make for their menu’s revolving theme. Though ideal, there was a catch. “We don’t really have proper training in Chinese cuisine (except for Gato). But then we all grew up with Chinese food very present in our lives and so we drew inspiration from that while planting our identity and approach to food,” she adds.

The result—thoughtfully titled by the question mark in CHINOY?—is a menu that immortalizes those nuanced, complex roots into a deeply personal cross-cultural exchange, with each chef steering two dishes while collaborating seamlessly across the line.

It proved to be an easy sell. In fact, seats got sold out within an hour of promotion, prompting the chefs to extend to another sold out night.

Dimsums:
Crab Curry and Typhoon Shelter Snow Bun - a thin-bread bun packed with Alavar crab filling inspired by the famous dish in Zamboanga, Gato’s family hometown.

Pork Mushroom Siumai - shaped after one of Alex’s top three favorite foods. “I could eat siumai and rice forever, and die happy.”

Blue River Prawn Binagoongang Hakaw - an ulang dumpling combining Mikee’s love for hakaw with Filipinos’ fondness for Binagoongang Hipon.

Seco Norteño, Avocado, Ham Sui Gok - “Ham Sui Gok’s my favorite dim sum. My grandmother made an amazing one,” Kevin recounts. He stuffs it with goat meat.

Ceviche:
Kevin’s tribute to his dad. A sea bream ceviche with his dad’s favorite fruit, longan, along with lotus chips, culantro, lotus seed puree, a leche de tigre made of longan juice, and malt oil.

Bao:
Mikee’s soft scallion bun paired with tofu and Tandem's housemade XO sauce, roasted ulang. This acted as the bread course.

Noodles:
Alex's interpretation of beef wonton noodle soup was composed of fresh eg

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What makes Filipino cuisine truly Filipino? For Alex Tan and Mikee Lopez-Tan of Tandem, alongside Noel Mauricio and Jackson Chua of Underbelly, the conversation goes beyond recipes to the ingredients, markets, and culture that shape our food. They also get into the unspoken rules of trust among chefs and make their fearless MICHELIN predictions.

This special episode is part of a special MICHELIN series, in partnership with the Philippine Department of Tourism.

This is Food C.O.M.A. Podcast, hosted by Treisha Vanns, directed by Pol Divina, and created by Michael Carandang of GOAT Creative Studios.

Listen to the full episode now on Spotify and watch it on the GOAT Creative Studios YouTube channel.

Follow @goatcreativestudios and @foodcoma_podcast for more.

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Good food is built on more than great recipes. Alex Tan and Mikee Lopez-Tan of Tandem, alongside Noel Mauricio and Jackson Chua of Underbelly, join Food C.O.M.A. Podcast to talk about creative integrity, the importance of Filipino ingredients, and the culture that shapes our kitchens.

In partnership with the Philippine Department of Tourism, this special series continues on October 26, Monday, at 8:00 AM on Spotify and 7:00 PM on the GOAT Creative Studios YouTube channel.

This is Food C.O.M.A. Podcast, hosted by Treisha Vanns, directed by Pol Divina, and created by Michael Carandang of GOAT Creative Studios.

Follow us on Instagram, Facebook, TikTok, and X for more.

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Flow x Tandem present: Chinoy? 🇨🇳🇵🇭

Chefs Kevin Uy and Gabriel Ong of @restaurantflow.mnl welcome chefs Alex Tan and Mikee Lopez Tan of @tandem.mnl for a two-night collaboration that delves deep into culture and identity.

Dubbed Chinoy?, the nine-course menu explores the chefs’ shared Chinese-Filipino heritage through memory and reinvention, while staying faithful to Flow’s Peruvian-Filipino perspective and Tandem’s global lens.

On the beverage front, @pwxchange has curated a supplementary wine pairing for those who seek it.

Chinoy? marks a special milestone for the host restaurant as Flow’s first collaboration. Initially announced as a one-day-only affair, the collaboration has been extended with a second night following an influx of reservations—don’t miss the opportunity to secure your tables via @restaurantflow.mnl.

#TatlerDiningNews #TatlerDiningPH

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I seldom drink a cocktail....and let me tell you...
Drop by @tandem.mnl and ask for the owner Chef Mikee @alexandmikee to make you a drink to pair with their new ala carte menu 🔥 So worth it! #legazpimakati #makatieats #makatidrinks

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Went into Tandem not knowing what to expect from them. Left thinking about the Greed bread course and the Sloth pasta for the rest of the night.

The concept could have easily been a gimmick. It wasn’t. Every course had a real reason behind it and you feel that from the first bite to the last. The kind of dinner that makes you slow down and actually pay attention.

Chef Alex and Mikee, thank you for having us. This one stayed with us. Looking forward to trying your ala carte menu!

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Warning: This edition of LA Asks might leave you feeling hungry 😉

From comfort food classics to unexpected picks, we asked our #LACraveAtLevanto guests what they’ve been craving.

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A series of fortunate work events. ✨

- Sondris Grand Launch (feat. Arthaland Marketing Team 💚)
- AI Workshop with EON
- DLSU Creative Partners’ Lunch
- Sondris x Your Local x The Tasting Club Event
- Map Appreciation
- Real Estate Broker Licensure Exam (I passed 😌)
- Sondris x Tandem Event
- Liv Groundbreaking Ceremony
- Eluria x Dior Beauty Event (working with Dior Beauty’s GM/my sister ✨)
- The Devil Wears Prada Premiere

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Last night’s super yummy #dinnerwithjugsandandie at @yourlocalph for Chef @patmgo & Chef @marksingson’s collab! 😋🫰🏼
Thank you for joining the FUN TABLE, Chefs @alexandmikee from @tandem.mnl. See you next week! 😘🙏🏼🍷

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A meeting of three culinary voices will unfold at Hálong, as Tandem’s chefs Alex and Mikee Tan join chef Cara Davis for a one-night-only collaboration centred around ingredients from the sea.

The seven-course tasting menu draws from coastal influences, weaving together fresh seafood, bold flavours, and personal narratives shaped by travel and memory.

Catch this for one night only— happening on April 20!

Were you able to get a reservation?

#tatlerdiningph #tatlerdiningnews #chefcollab #finedining #tastingmenu

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Allow us to reintroduce ourselves.

For a long time, it was difficult to put everything we love and stand for into one space. So we built Tandem—a playground of ideas and creations that truly reflects ourselves.

Tandem is more than a restaurant. It is all of who we are, coming together.

And now, we are finally ready to start sharing our story from the very beginning.

This is our #LifeInTandem. 💚

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