Let’s go with the Flow: chef Kevin Uy makes an impressive debut in the Philippine F&B scene

“The team was built around one core value: attitude. When I returned from Peru, the very first call I made was to Gato. We were completely aligned in our belief that we would choose kind, grounded, decent people over exceptionally talented ones with poor attitudes any day. Every cook, server and steward was handpicked, not for what was written on paper, but for their character. And seeing such different individuals come together, move as one, and work in genuine harmony is something we’re incredibly proud of,” Uy disclosed. 

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At Flow, they bring the ecosystems of the Philippines and Peru into conversation, showcasing ingredients that thrive in both countries, revealing shared roots, distinct identities and the ways our worlds are deeply connected. Through this menu, Uy takes diners on a journey across the diverse ecosystems of Peru and the Philippines, both recognised as two of only 17 mega-diverse food nations in the world. He highlights ingredients found in both countries, revealing the parallels in their landscapes, biodiversity and culinary heritage. Each plate becomes a bridge between cultures: a celebration of how food moves, adapts and tells stories across continents.

“Food is how I communicate. I’m not always the clearest with words, and my actions can sometimes be misunderstood, but when I cook, everything aligns. In those moments, I understand myself more deeply. Through food, I find clarity, and somehow, the world understands who I am, too.”

Uy spoke vividly, sharing his nerdy nature (a major factor to why each dish is so polished and thoughtful), discussing the hours, days, weeks they spend diving into the depths of their extensive research. The amount of trial and error forged final courses that impressed, marking one of the strongest new openings we have seen in a while. 

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“Whenever we think about creating a dish, three questions always guide us. First: how can we tell a story through this, and how far can we push the ingredient we want to honour? Second: does what we’re making truly align with the message we’re trying to convey? And third: ultimately, does this taste special? If a dish doesn’t answer all three, it never makes it onto the menu. That balance is the real creative challenge. Our goal isn’t just to serve something that excites the palate, but to create an experience that lingers,” Uy elaborates pensively. 

The brand’s ethos extends into the nooks and crannies of Flow, far beyond the menu. WIth regards to tableware, we were pleasantly surprised to see that every course had different plates, bowls, cutlery and serving dishes. Uy collaborated with 13 Philippine artists to create bespoke plateware, cutlery and vessels, designed to amplify the story of the course it holds. 

“I deeply believe that food is a stage for collaboration between disciplines, ” he says. “I want to provide a unique and interconnected experience where artists can come together, and where everyone gets to experience that beauty right here.”

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The space itself is part of the narrative too. Architect-designer Anthony Nazareno made sure that Flow’s interiors were imposing yet intimate. Nazareno Architecture + Design gave the facade a recessed pathway, loosely inspired by the sunken features of rice terraces. Boulders and heavy rock formations were influences for the defining door handle. Inside, Flow is warm-toned and high-ceilinged, wrapped with brick details, a semi-dark reddish-hued wood, and soft lighting. Diners should also take note of the whimsical lighting fixtures. Glass cloche lamps are filled with husks, shells or other preserved ingredients that Uy plans to switch out according to what’s actually being used in the kitchen.

“We asked them to work with natural materials in their rawest, most honest forms, grounding the restaurant in the earth and reconnecting us to nature. Pebble-washed floors, wicker lamps, wood veneers, marble tables and exposed brick walls were all intentionally chosen—each element a quiet homage to the natural world. Together, these materials anchor the space and reflect the philosophy of the menu, where art, culture and gastronomy are inextricably linked,” Uy shared.

“At Flow, nothing exists in isolation,” Uy states. “Every choice is made intentionally, from the food, to the space it lives in to the vessels that carry it. Everything is connected. This philosophy shapes how we think and operate, because every action creates a ripple that ultimately reaches the guest,” he adds. Clearly, Flow isn’t just a homecoming; it’s a celebration of how food travels, evolves and unites us, one thoughtful plate at a time.

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