{"id":61527,"date":"2025-09-11T09:54:36","date_gmt":"2025-09-11T01:54:36","guid":{"rendered":"https:\/\/primer.com.ph\/food\/?p=61527"},"modified":"2026-02-03T11:09:26","modified_gmt":"2026-02-03T03:09:26","slug":"tandem-2","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/location\/philippines\/makati\/legazpi\/tandem-2\/","title":{"rendered":"Tandem in Makati: A Chef-Driven Dialogue of Global Flavors and Thoughtful Dining"},"content":{"rendered":"

Tandem <\/strong>in Greenbelt Hamilton<\/strong>, has quickly carved a name for itself as one of Manila\u2019s most imaginative fine-dining destinations. Owned and led by chefs Alex Tan<\/span><\/span> <\/strong>and Mikee Tan<\/span><\/span><\/strong>, the restaurant lives up to its name\u2014two minds moving in tandem<\/em>, both in and out of the kitchen.<\/p>\n

The pair met in 2019, and by 2022, conversations about opening their own restaurant had evolved into concrete plans. In September 2023, Tandem officially opened, offering diners an experience shaped by collaboration, curiosity, and a deep respect for craft.<\/p>\n

\"\"IMAGE from Tandem’s Facebook page<\/em><\/span><\/p>\n

Recently, the restaurant earned recognition as a Michelin Selected<\/strong> establishment, marking its inclusion in the prestigious Michelin Guide<\/span><\/span> and affirming its commitment to consistently high-quality cuisine, refined technique, and a memorable dining experience.<\/p>\n

Designed as an approachable fine dining space, Tandem presents an eclectic, globally inspired menu that draws from cultures across the world. The restaurant\u00a0cycles between different dining formats throughout the month: a tasting menu<\/strong> for the first three weeks, \u00e0 la carte selections<\/strong> during the final week, and a brunch service<\/strong> offered every last Sunday.<\/p>\n

\"\"Brunch \/ IMAGE from Tandem<\/em><\/span><\/p>\n

At the core of the experience are the tasting menus, which the chefs consider the heart and soul of Tandem. These multi-course menus<\/strong> are built around themes, giving them the freedom to translate personal stories and lived experiences into food.<\/p>\n

Past concepts have explored emotions and music, while the current iteration delves into the seven deadly sins<\/strong>. Priced at Php 5,850 per person<\/strong>, the tasting menu may be enjoyed on its own or paired with thoughtfully curated drinks, with both alcoholic and non-alcoholic options available.<\/p>\n

\"\"Tasting Course \/ IMAGE from Tandem<\/em><\/span><\/p>\n

For diners visiting during the \u00e0 la carte week, the menu offers equally compelling dishes that showcase Tandem\u2019s global sensibility. The Carrot and Smoked Yogurt Salad (Php 425)<\/strong> balances sweetness and acidity with toasted cashews and a bright pineapple vinaigrette.<\/p>\n

Pork Sinigang Skewers (Php 410)<\/strong> reinterpret a familiar Filipino comfort through tender pork paired with kangkong and pickled radish, while the Gnocchi (Php 690)<\/strong> brings together basil mustasa pesto and candied cashews for a dish that is both herbaceous and textural.<\/p>\n

The Chicken Pyanggang (Php 890)<\/strong>, a standout main, features a deeply flavored burnt coconut curry served with winged beans and sambal fried rice.<\/p>\n

\"\"Ala Carte \/ IMAGE from Tandem<\/em><\/span><\/p>\n

Behind Tandem\u2019s thoughtful menu is the combined experience of its two chef-owners. Alex Tan<\/strong> trained at International School for Culinary Arts and Hotel Management<\/strong> (ISCAHM)<\/strong> before earning a degree in Culinary Science from the Culinary Institute of America<\/strong> in New York. He honed his craft in acclaimed kitchens such as Caf\u00e9 Boulud and The NoMad Restaurant, and later worked at L\u2019Effervescence in Tokyo and Toyo Eatery in Makati.<\/p>\n

Mikee Tan<\/strong>, a Food Technology graduate from the University of the Philippines<\/strong>, later studied at ISCAHM<\/strong> where she graduated top of her class. She went on to work closely with Josh Boutwood<\/strong>, helping open and run The Test Kitchen, Savage, and Helm, before taking on various kitchen consultancies.<\/p>\n

Together, the duo cooks without borders\u2014guided by strong technique, personal experience, and a deep commitment to sustainability and low-waste practices.<\/p>\n

\"\"IMAGE from Tandem’s Facebook page<\/em><\/span><\/p>\n

\"\"IMAGE from Tandem’s Instagram account<\/em><\/span><\/p>\n

Tandem seats 22 guests in its dining room, with four additional counter seats, and does not have private rooms, though full restaurant buyouts are available with a minimum consumable amount.<\/p>\n

At Tandem, every dish reflects the shared journey of its two chef-owners\u2014shaped by their experiences, memories, and constant dialogue in the kitchen. More than just a place to dine, Tandem feels like an open conversation between chefs and guests, where evolving menus, thoughtful restraint, and sincere hospitality come together to create moments that linger well beyond the last course.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tandem in Greenbelt Hamilton, has quickly carved a name for itself as one of Manila\u2019s most imaginative fine-dining destinations. <\/p>\n","protected":false},"author":3,"featured_media":64285,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2931,20,112,42,7668],"tags":[6829,7414,7416,2745],"class_list":["post-61527","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-philippines","category-legazpi","category-makati","category-bar-and-resto","category-contemporary-dining","tag-fine-dining-restaurant-in-makati","tag-tandem","tag-tandem-restaurant","tag-tasting-menu"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/61527","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/comments?post=61527"}],"version-history":[{"count":10,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/61527\/revisions"}],"predecessor-version":[{"id":64287,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/61527\/revisions\/64287"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/64285"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=61527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=61527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=61527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}