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Tandem Restaurant

@tandem.mnl

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By husband-and-wife @alexcraig.tan & @mikeelopez.tan
🕕 Tues-Sat, 6:00PM-9:30PM
📍 151 Legazpi Street, Makati
⬇️ Menu and reservations below

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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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What happens when four compelling culinary minds gather around a single table to dissect their own heritage? Here, we have ‘Chinoy?’, an extraordinary two-night collaboration by Flow and Tandem.

Born from a joke about navigating an “identity crisis,” chefs Kevin Uy, Gabriel “Gato” Ong (from Flow), Alex and Mikee Tan (from Tandem) set out not to replicate standard Chinese-Filipino classics, but to re-evaluate what Chinese-Filipino food means to them.

The result was a nine-course tasting menu where nostalgia meets cross-cultural technique. Flow’s signature Peruvian-Filipino lens harmoniously collided with Tandem’s eco-conscious, zero-waste and plant-forward philosophy to create a memorable menu.

From an opening dim sum spread featuring binagoongan prawn hakaw and crab snow buns to duck-fat quinoa Peking duck wraps and a tea-led panna cotta, every course bridges personal memory with fine-dining finesse.

Swipe through for a course-by-course look at the tasting menu.

#TatlerDiningPH #TatlerTastes

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Tudor TANDEM!

Proud to have and celebrate our Chinoy heritage with @tandem.mnl x @restaurantflow.mnl collaboration.

#watch #watchcollecting #tudor #rolex

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A look back at the dishes that brought 𝘾𝙃𝙄𝙉𝙊𝙔? to life, our first-ever restaurant collaboration with our friends at @tandem.mnl.

Our heartfelt thanks to chefs @alexcraig.tan and @mikeelopez.tan for sharing their creativity and culinary perspectives with us, and to everyone who joined us for two memorable evenings celebrating our shared Chinese-Filipino heritage.

As we look ahead to our next chapter, will this be the last time you see us exploring Chinese culinary traditions and culture? 🇵🇪🇨🇳

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A special thank you to our dear friends, chefs @alexcraig.tan and @mikeelopez.tan of @tandem.mnl, for being part of our very first restaurant collaboration. 🧧🥢

There’s something really special about getting to cook alongside friends who share the same passion for food and hospitality. From the conversations and ideas during R&D to the little moments in between service, these past two evenings meant a lot to us.

Thank you both for bringing your tenacity, creativity, and heart into our kitchen. We couldn’t have asked for a better tandem to share this milestone with.

#FlowingInTandem

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Four chefs, one shared heritage. We look forward to welcoming you tonight to 𝘾𝙃𝙄𝙉𝙊𝙔?

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Tandem run by husband and wife Alex and Mikee is a Michelin Select restaurant in Makati. Go check out their ala carte menu at the end of the month

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Rice is Life tasting menu📍@tandem.mnl

Managed to dine at Tandem before they earned their Michelin Selected recognition and got to try their "Rice is Life" tasting menu. Genuinely good hospitality paired with incredibly delicious food from start to finish. 🍚✨️

#tastingmenu #tandemmanila #riceislife #filipinofoodie #foodie

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A biased fan! 🫶🏻 Sharing one of my Makati favorites that deserve so much love for the work they do and the food they make @tandem.mnl

Rooting for this duo! @alexcraig.tan @mikeelopez.tan

📍 Tandem
Legazpi Village, Makati City

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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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Tandem (Memories Menu) - EAT‼️‼️‼️
📍Makati

To celebrate their 3rd anniversary, Tandem takes us back to their greatest hits with a rendition of some of their most memorable dishes throughout the years.

And I must say—NO MISSES HERE!!! Found myself wishing for refills because I never wanted some dishes to end 🤤

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