Hooroo! in BGC: A Filipino and Australian Dining Concept in Park Triangle Mall
Hooroo!, located on the second floor of Park Triangle Mall in BGC, Taguig, is a Filipino and Australian dining concept that brings together Australian laid-back culture and Filipino warmth in one thoughtfully designed space. Opened on December 3, 2025, the restaurant offers a relaxed yet intentional dining experience, where guests are encouraged to linger, connect, and come back for more.
IMAGE from Philippine Primer
In Australian slang, “Hooroo!!” is a friendly way of saying “see you later”—a goodbye that implies a return. It also echoes “hooray,” a celebration of life’s everyday wins. This philosophy shapes the experience at Hooroo!: good food, good company, and a space that feels easy to return to.
IMAGE from Philippine Primer
At its core, Hooroo! is built around intentional comfort food—familiar dishes reimagined with a modern, playful twist. The menu reflects the journey Owner and Chef Tara Mae Chua, whose career spans over 14 years across the Philippines, the United States, Singapore, and Australia.
Her time with the Solotel Group under Matt Moran helped shape her approach to produce-driven cooking and relaxed yet thoughtful dining. She later became Head Chef at Barangaroo House in Sydney and was named Solotel’s Chef of the Year in 2023.
Owner and Chef Tara Mae Chua/IMAGE from Philippine Primer
At Hooroo!, these experiences come together in dishes that feel both refined and personal. One of their standout dishes is the Adobo Short Ribs (Php 1,350) slow-cooked and grilled short ribs coated in a rich, gravy-style adobo sauce, then finished with garlic flakes and shaved cured egg yolk—a modern, elevated take on a Filipino classic.
Adobo Short Ribs (Php 1,350)/IMAGE from Philippine Primer
The Tinapa Crumpets (Php 580)—made with house-made crumpets and smoky tinapa—offer a dish that’s both bold and well-balanced, bringing together familiar flavors with a thoughtful twist.
Tinapa Crumpets (Php 580)/IMAGE from Philippine Primer
Meanwhile, the Toasty Pusit (Php 990) features lightly grilled squid dressed in house-made longganisa sauce, finished with lemon and fresh dill. Designed for sharing, it highlights the restaurant’s playful approach to flavor, combining bright, savory, and layered elements in every bite.
Toasty Pusit (Php 990)/IMAGE from Philippine Primer
Complementing the menu is a lineup of refreshing beverages and alcoholic beverages. Among their signature drinks is the Masa Flora Green Tea (Php 245) an iced green tea with notes of strawberries and cream infused with masa flora (passion fruit) and garnished with strawberry popping boba.
Masa Flora Green Tea (Php 245)/IMAGE from Hooroo!
The Buko-Mango Slushy (Php 270) features fresh mangoes blended with coconut and lime then served on a glass filled with nata de coco sinkers.
Buko-Mango Slushy (Php 270)/IMAGE from Hooroo!
The space itself is designed to enhance the overall experience. Hooroo! features an open kitchen concept, allowing guests to see their meals being prepared in real time. This design choice reflects the team’s confidence in their standards of cleanliness and food preparation, while also adding an interactive and engaging element to the dining experience.
With a seating capacity of 45 guests, the restaurant maintains an intimate and welcoming atmosphere. While there are no dedicated VIP rooms, Hooroo! offers full or partial venue buyouts, with minimum spend ranging from Php 45,000 to Php 60,000, depending on the day. These events are often customized with curated menus and off-menu creations, tailored to suit each group.
Guests are encouraged to come as they are, with a relaxed setting that even welcomes pets. Reservations are recommended for larger groups, though walk-ins are always welcome, with the team ready to accommodate dietary needs whenever possible.
IMAGE from Philippine Primer
At Hooroo!, every visit ends not with a final goodbye, but with a familiar send-off—a casual “see you later” that promises a return.
