Metronome is one of Manila’s few fine dining, haute cuisine establishments; one that we are definitely proud of. In fact, we named Metronome as Tatler Dining’s Best New Restaurant 2020 - and we sure do miss it!
During our time in quarantine, Chef Miko Calo and her partners at Metronome refused to let a pandemic stop them from doing what they love - feeding people. Since dine-in was not an option for any of us, they rolled up their sleeves and created Lazy Oeuf!
RJ Galang, a partner head of restaurant communications at Metronome said that the name for Metronome’s new food delivery brand came about from a combination of several things. First of, “‘Lazy oeuf’ is a play on ‘lazy oaf.’ We understand that during the quarantine period, people can either be too tired to cook for themselves or simply don’t know how to cook. That’s why we decided to create dishes for take-out that are ready to reheat. There is no cooking involved on the customer’s end” RJ expounded. To stay true to Metronome’s French DNA, oeuf was chosen as it is the French word for egg, an ingredient that you will see a lot of on their menu.
I wanted to know why the group felt the need to make a whole new menu for their take-out service instead of re-working certain dishes on the Metronome menu. RJ explained that the Metronome experience is a combination of the food, service, and ambiance. He shared that Metronome’s food does not translate well when taken out of the restaurant (they have a no take-out policy in the first place.) Their dishes are designed to be eaten in the restaurant, fresh from the kitchen. There clearly is a different science to a take-out food menu as the process of ordering and consumption is totally different from the din-in experience. Because of food safety reasons, RJ and the team “felt the need to create a whole new menu that’s designed specifically for take-out. Food that will pack well, keep well, and travel well.”