Tandem in Makati: Where Culinary Science Meets Creative Flavors
Tandem in Greenbelt Hamilton, has quickly carved a name for itself as one of Manila’s most imaginative fine-dining destinations.
Opened in 2023, the restaurant is led by chef duo Alex Tan—a Culinary Institute of America alumni and Mikee Lopez, former sous chef under Josh Boutwood.
Together, they brought Tandem into an eclectic, technique-driven style rooted in culinary science and food technology, transformed into dishes that are as inventive as they are flavorful.
The restaurant’s 20-seat dining room mirrors its food philosophy: intimate, minimalist, and thoughtful. Dim lighting, unfinished stone walls, and warm wood accents create a setting that feels both raw and refined—an ideal backdrop for the chefs’ inventive storytelling through food.
IMAGE from Tandem’s Facebook page
Tandem sets itself apart with its plant-forward tasting menu, where over 80% of each monthly 10-course tasting menu is composed of locally sourced Filipino produce.
Themes rotate monthly—ranging from cassava and mung beans to pineapple and banana, oyster popcorn chicharron”, eggplant cappelletti, and tomato prepared five different ways—reflecting a playful yet refined approach to seasonality.
Tandem offers “Elements Menu” (Php 5,600 per head, inclusive of VAT and 10% service charge) where dishes carry names that hint at their bold character:
-
“PUFFED” – salmon, edamame, soy
-
“CHARRED” – mushroom, truffle, miso
-
“INOCULATED” – koji, tomato, seaweed
-
“FRIED” – beef, sambal, egg
-
“FROZEN” – smoke, cinnamon, mango
-
“POUNDED” – strawberry, pistachio, cream
One of their signature dish include their Beef Short Rib braised in red wine.
IMAGE from Tandem’s Facebook page
Another standout dish is their Shrimp Toasties with cajun shrimp mayo and house-made XO sauce.
IMAGE from Tandem’s Facebook page
Beyond the tasting menu, Tandem also offers à la carte dishes that showcase familiar flavors with modern twists—like Pork Sinigang skewers (Php 410) served with sautéed kangkong and pickled radish, Chicken Pyanggang (Php 890) with burnt coconut curry and sambal fried rice, and Gnocchi (Php 690) tossed with basil-mustasa pesto and candied cashews.
With its bold ingredient pairings, monthly-changing themes, and a setting that invites diners to savor every moment, Tandem is more than just a restaurant—it’s a culinary dialogue between tradition and innovation, proving that Manila’s fine-dining scene is thriving with creativity.
