Ther&Lyn Canteen

Now Now Canteen: A Michelin-Starred Journey

Discover Now Now Canteen, a trailblazing culinary establishment that has rapidly cemented its position in the Philippine gastronomic scene, culminating in its prestigious selection as a Michelin restaurant in the inaugural Michelin Guide to the Philippines. This significant recognition, achieved just a month after its first anniversary, underscores Now Now Canteen's profound journey of innovation, creativity, and culinary courage. The restaurant's inception thirteen months prior was driven by a restless curiosity to explore the unique synergy between contemporary culture, ancient fermentation techniques, and the rich tapestry of Filipino cuisine. This bold vision, a daring leap across a ravine of uncertainty, has found its solid landing, affirming that purposeful risk-taking can indeed lead to exceptional recognition in the vibrant culinary landscape. For the dedicated team at Now Now Canteen, this Michelin honor is not merely a destination but a powerful catalyst for continued growth and discovery. It serves as a daily reminder that the true essence of their kitchen transcends individual acclaim, embodying a collective pursuit of unparalleled flavor, intricate craft, and the perpetual exploration of something ineffably new. Within the dynamic and ever-evolving culinary scene of the Philippines, Now Now Canteen proudly stands as both an eager student and an eloquent storyteller, ceaselessly pushing the boundaries of what is achievable when time-honored traditions are fearlessly embraced by modern experimentation.

Celebrating "Everyday Hands"

The heart of Now Now Canteen's success beats with the dedication of its entire team. Unlike many establishments that highlight only their founders or executive chefs, Now Now Canteen chose to send a line cook to receive its Michelin honor, a powerful testament to their belief that recognition truly belongs to the “everyday hands.” This philosophy celebrates the unseen hours, the quiet pursuit of perfection by cooks, the tireless efforts of dishwashers who ensure the kitchen’s seamless operation, and the shared laughter that transforms challenging moments into bearable ones. For them, recognition is not about a name on a plaque or individual prestige; it’s a shared triumph, a collective acknowledgment of the many individuals whose care and intention make every unforgettable meal possible. It’s for the hands that wield knives with artistic precision, the souls who season food with grace, and the humility that keeps their culinary fire burning, reinforcing the conviction that food prepared with genuine care speaks for itself.

Innovative Spirit and Culinary Leadership

Now Now Canteen’s innovative spirit is embodied by its co-founders, Polish chef Mateusz Luczaj and Filipina pastry chef Lisa Neluczaj, who are at the forefront of shaping the global culinary discourse. Together with Bryan Kong, their visionary Director of Fermentation, and CEO Maxine Kong, this formidable four-person team has crafted a distinctive dining concept that redefines the intersection of fast food and slow food. Their restaurant, a unique blend of Polish, Filipino, and Japanese culinary influences located in Mandaluyong, is actively challenging gastronomic norms by meticulously integrating cutting-edge fermentation practices, unwavering commitment to locavorism, and the fundamental principles of slow food into every dish.

Commitment to Sustainability and Zero-Waste

Sustainability is not just a buzzword but an intrinsic part of Now Now Canteen's daily operations. Under Bryan Kong’s guidance, the fermentation lab actively transforms what would typically be considered waste into deeply flavorful ingredients. A prime example is their innovative approach to spent lemon peels, sourced from the Mandaluyong public market. These peels are lacto-fermented with koji and a blend of warm spices—including salt, cinnamon, pink peppercorns, Indian bay leaf, coriander seeds, cardamom pods, and even a single dried jujube for an herbaceous, medicinal warmth, subtly nodding to Moroccan tagine. This process converts scraps into delicious components, showcasing that sustainability is a continuous series of thoughtful, intentional choices, advancing one step closer to a zero-waste kitchen every day.

The Art of Fermentation: 288-hour Steak

A signature illustration of their culinary mastery and fermentation expertise is the renowned 288-hour steak. The secret to its melt-in-the-mouth texture and profound savory depth lies in a meticulous biological transformation. The process begins by inoculating locally grown Dinorado rice with Aspergillus oryzae, the same mold instrumental in creating miso and soy sauce. This inoculation yields shio koji, a potent living system brimming with proteases and amylases. These natural enzymes work tirelessly on the steak, skillfully breaking down long protein chains into amino acids and peptides. The result is a steak that achieves natural tenderization and an exquisite, deeply developed flavor from within the meat itself, without reliance on artificial jus or smoke. It is a pure demonstration of protein gracefully transformed by the patient application of biology and time.

Cultural Enrichment and Collaborations

Beyond its culinary endeavors, Now Now Canteen is deeply committed to cultural enrichment through its reNOWn cultural incubation program. This initiative collaborates with visual artists, such as Celine Lee, who utilizes the evocative imagery of rice to spark conversations about class and food inequality, while also exploring how societal imagery constructs and reinforces belief systems. This program highlights the restaurant’s role as a platform for artistic expression and social commentary, intertwining food with broader cultural narratives. Additionally, Now Now Canteen has fostered meaningful collaborations with other notable entities and individuals, including Isabel Reyes Santos, Purveyr Fair, Kurimu, Nagaraya, and Monkey Eagle for their distinctive ice cream creations.

The Daily Rhythm and Pioneering Path

The rhythm of life at Now Now Canteen is defined by long days that begin early and extend late, filled with constant learning, ongoing conversations, and a continuous cycle of small, often unfinished, adjustments. It is a place where cooking, fermenting, and questioning are daily rituals; where experimentation is embraced, failures are viewed as learning opportunities, and showing up again the next day is a testament to resilience. Now Now Canteen is not built on spectacle but thrives on the collective energy of its people, with each voice, every pair of hands, and every decision leaving an indelible trace. The journey has been significantly shaped by the vibrant communities and enriching collaborations that have grown alongside them. As they conclude the year, these invaluable lessons are carried forward—back to the kitchen, back to the table, and back to the essential work—grateful for encouragement and perpetually ready to continue their pioneering path. Now Now Canteen truly represents a unique and inspiring culinary narrative in the Philippines, a beacon of innovation and heartfelt dedication.