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From intimate, themed dinners among friends to a quietly thriving neighbourhood café, Apéro Neo Bistro grows into a more refined expression of its founders’ enduring passion for food and connection
It might be difficult to picture it now, but there was a time in the not-so-distant past when people did not photograph their food before they ate it. Millennial foodie and Apéro Neo Bistro co-founder Bryan Chua reminisced about those simpler times after graduating from university with his now-wife Kathleen and their friend Jacqueline Tan, sharing gastronomic adventures both here and abroad. Eventually, this led them to their first venture into the restaurant industry with the acquisition of Café Provençal in Shangri-La Plaza. They partnered with Chua brothers Marvin and Jamieson, who sat as directors, as well as Antonio Gomez, Barnett So and Laurence Cua. They initially worked alongside the original French chef until slowly taking the reins creatively and operationally, with Tan taking on the executive chef role, regularly hosting private food and wine dinners for close friends and family.
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“These gatherings were deeply thematic and carefully researched, long before social media documented such things,” Chua recalls. “They were driven purely by curiosity and passion.” Youthful enthusiasm and a sincere passion for good food had them recreating epic feasts that involved game meats from France paired with aged Burgundies. Ingredients were smuggled in by enabling friends to ensure the authenticity of these themed dinners, which came to delicious fruition thanks to numerous brainstorming sessions and meticulous preparation.
They eventually retired Café Proveçal to make way for a new concept in 2014—Duck & Buvette (D & B). “D&B embraced traditional French slow cooking—dishes that simmered and roasted gently, with sauces developed over time rather than assembled quickly. It resonated immediately with both loyal patrons and new guests,” Chua narrates. However, they soon realised that having a restaurant in a mall, despite its built-in foot traffic, was restrictive when it came to their other requirements. “The team felt that something was missing,” Chua expresses, “We wanted a more intimate, a neighbourhood space—somewhere guests could enjoy freshly baked bread, linger over wine in a relaxed setting, have espresso in the morning sunlight or sit quietly with loved ones and even their pets.”
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When they opened Apéro in Corinthian Hills, Quezon City last 2016, it was like coming full circle for this posse of epicures. “Apéro completes the story that began many years ago around a private dining table among friends,” Chua discloses. “Apéro—short for apéritif—refers to the French ritual of slowing down at the end of the day with a drink and small bites before dinner. More than a service format, it represents a philosophy: creating space for connection, conversation and unhurried moments within the community.”
Apéro Neo Bistro has always been, first and foremost, a neighbourhood café—one rooted in the community the Chuas themselves belong to. It was designed to serve the neighbourhood throughout the entire day: from breakfast to lunch, afternoon merienda, apéritif hour, dinner and even late-night drinks and small bites. It is a place you can walk into in your shorts on a lazy day, yet still be welcomed with food that is understated but crafted with serious care and intention. “From the beginning, attention to detail defined us,” Chua explains. “Our breads are baked fresh daily at 2am on the mezzanine level. Sauces, condiments, jams and even butter are made in-house. Our chicken comes from an organic free-range farm owned by a close friend of chef Tan. Every element of a dish is thoughtfully sourced and prepared, yet presented in a way that feels simple and unpretentious—exactly how a true neighbourhood café should feel.”
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They fitted the mezzanine with a small wine cellar adjacent to the pastry kitchen, housing over a hundred bottles at a time. Bottles are priced for easy drinking, alongside a strong selection of spirits and thoughtfully-sourced coffee. Last year, they renovated their original space and added “Neo Bistro” to the name, inspired by French bistro cuisine reinterpreted with better ingredients and sharper technique but retaining warmth and approachability. “As we matured—both as friends and as restaurateurs—our palates evolved as well. We wanted to present a more refined expression of what we had always believed in: French-inspired comfort food served all day, elevated through technique, sourcing and intention,” Chua says.
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With many food businesses going high-concept and opening in high-volume areas, Chua admitted that opening a French bistro in a residential area has been both a bane and a blessing. “We wanted a place nearby where we could enjoy good food and wine, and more importantly, create a non-trendy restaurant that regulars would return to often. At the time, it was a quiet neighbourhood not many people knew about, which made it ideal for building a community-driven concept.” He continues: “That same quiet setting is both the biggest perk and the biggest challenge. There’s no natural foot traffic like in malls or commercial hubs, so we’ve had to build a loyal customer base from the ground up. The size is another challenge—we’re only a 30-plus seater, so on busy days it fills up quickly.”
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When asked what he would have done differently in the past, knowing what they know now, Chua was candid and practical. “We would have stuck to our principles when we build a concept,” he admits, “not compromising on quality, sourcing and preparation needed to create a good dish. One key lesson has been how intricate and demanding baking truly is. If we had a larger space, we would invest in expanding our baking capacity and possibly centralise production to support our other restaurants. It would improve operational efficiency while giving our breads and pastries the attention and spotlight they deserve, considering the dedication it takes to produce them daily.”
Like fine wine, Apéro Neo Bistro continues to age gracefully with its community, offering the epicurean delights it seeks in an environment that chooses to welcome rather than intimidate. Here lies the success of this French concept, where many have tried and failed. Dedicated to keeping their consistency to what has become a loyal fan base, expansion is a dream that Chua and his partners are not rushing into. “For now, we will continue serving our community. Over the years, we’ve gained many learnings and inspirations from Apéro Neo Bistro and our other concepts. One day, we hope to bring the same spirit we’ve built in Corinthian Hills to other neighbourhoods—creating new regulars and communities, while applying the new insights and inspirations we’ve gathered along the way.”
Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
