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, a former sous chef under Josh Boutwood.
IMAGE from Tandem’s Facebook page
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.
Recently, the restaurant earned recognition as a Michelin Selected establishment, marking its inclusion in the prestigious Michelin Guide and affirming its commitment to consistently high-quality cuisine, refined technique, and a memorable dining experience.
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
IMAGE from Tandem’s Instagram account
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, reflecting a playful yet refined approach to seasonality.
Tandem offers “The Seven Deadly Sins (Php 5,850 per head, inclusive of VAT and subject to service charge) where dishes carry names that hint at their bold character:
-
“FIRST” – tomato, basil, kesong puti, eggplant, cured egg, carrot, miso, quino
-
“SECOND” – foie gras, truffle, champagne
-
“THIRD” – snowpea, honeydew, zucchini, arugula
-
“FOURTH” – onion, beef, smoke
-
“FIFTH” – monkfish, curry, alugbati, sambal
-
“SIXTH” – pork, squash, coconut, pickles, rice
- “SEVENTH” – honey, strawberry, pomegranate, chocolate
From the à la carte menu, one of the standout starters is the Shrimp Toasties (Php 360), featuring crisp, golden toast with Cajun-spiced shrimp mayo and finished with the restaurant’s house-made XO sauce, delivering a satisfying balance of richness, heat, and umami in every bite.
Shrimp Toasties (Php 360) / IMAGE from Tandem’s Facebook page
They also offer a selection of pastas, including a comforting Gnocchi (Php 690) served on a bed of fragrant basil-mustasa pesto and finished with candied cashews, adding a pleasant contrast of herbaceous freshness and subtle sweetness.
Gnocchi (Php 690) / IMAGE from Tandem’s Instagram account
Still on their a la carte menu, Tandem also offers Pork Sinigang skewers (Php 410) served with sautéed kangkong and pickled radish and Chicken Pyanggang (Php 890) with burnt coconut curry, winged beans, and sambal fried rice.
Chicken Pyanggang (Php 890) / IMAGE from Tandem’s Facebook page
Don’t forget the desserts! Tandem’s Sourdough Bread Pudding is a standout, served with fragrant Earl Grey ice cream, brown butter streusel, drizzled with miso caramel—an indulgent finale that balances sweetness and depth of flavor.
Sourdough Bread Pudding (Php 420) / IMAGE from Tandem’s Facebook page
The restaurant can seat up to 26 guests and is available for private dining. Rates are based on the current tasting menu, with private bookings calculated for 15 guests from Tuesday to Thursday and 21 guests from Friday to Monday, ensuring an exclusive and well-curated dining experience depending on the day of the week.
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.
