Cover Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper
Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper
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Meet Makanai, a concept inspired by Jorge Mendez’s connection with his mentor chef Margarita Forés
Makanai has made its sparkling debut into the dining scene. This brand new restaurant is brought to us by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper. The refreshing concept has opened its doors in West Gallery Place, BGC. Here, they welcome customers into their pared-back, serene space, sharing a menu of untraditional dishes of reimagined Japanese cuisine, each enlivened by contemporary, unexpected twists.
Chef Mendez presents a restaurant that reflects his deeply personal relationship with his mentor, the late chef Margarita Forés. The ethos behind Makanai is cemented by memories that burn brightly in the chef’s mind, fuelled by learnings from Margarita. She reminded her team that chefs must never forget the point of it all: to embrace the joy of cooking for others, and to make people happy through food.
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Above Makanai, a new restaurant in BGC by chef Jorge Mendez
Above Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper | The Wagyu shortrib nabe
Makanai, a new restaurant in BGC by chef Jorge Mendez
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“The word makanai traditionally refers to the family meals prepared by and for the restaurant team—humble, instinctive and always shared. For Jorge and my mum, it was more than just a word. It was something they were already living in the kitchen every day. It reflected what food, at its best, should always be about: generosity and togetherness. This project is very meaningful to us—it continues the spirit of Cibo while bringing something new and personal, with Jorge leading the way,” Forés elaborates.
Chef Margarita’s innate knack for an all-encompassing type of hospitality is what made her magnetic. She not only taught her team about great food, but underscored the importance of making people feel at home when you feed them.
“A few years back, Margarita and I found ourselves doing a lot of collaborations abroad. I remember working with a Japanese chef who kept calling out, ‘makanai! makanai!’ He explained that makanai is the staff meal—simple, comforting, made with care. That really stayed with us,” Mendez recounted. The restaurant, a collaborative project by Mendez and Margarita, was named Makanai because it embodied everything they wanted to express: a homey, comforting and tasteful experience where meals are shaped by instinct and meant to be shared.
Above Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper | Watermelon sunomono
Above Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper | Salmon crudo
Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper | Watermelon sunomono
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“No matter where we were [cooking around the world], there was always a version of makanai. Margarita would have me cook adobo and kinilaw, she would make sure that we had the right ingredients tucked away in her maleta. This is a full-circle moment because Margarita and I always dreamt of opening something together. So, finally bringing this concept to life is something deeply personal. It’s a tribute to those moments, and to everything Margarita and I have shared in and out of the kitchen,” he expressed, adding that it also honours how the Forés family welcomed him into their own.
Designed by Studio Ong, Makanai’s interiors are cream, calm and beautifully textural. Fluttering panels of folded fabric curve around the restaurant, creating movement and perspective. Handwoven ceiling panels crafted in Cebu wrap around each table, creating warmth and intimacy. A statement bar in deep green with veins of white and black centres the eye, while light wood tables with soft, round edges pepper the dining space. The walls have a subtle raised texture with a sponging effect, enveloping the room in a warmer encasement. A large window fronts the bar, giving passers-by tasty views of the restaurant’s belly.
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Above Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper with interiors by Studio Ong
Above Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper | Sweet corn soup
Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper with interiors by Studio Ong
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To kick off its opening week, the team invited industry friends, chefs, photographers, stylists and editors to partake in makanai (family meal) at Makanai. It was a time to share a meal and make memories around the table just like Margarita would have wanted. At dinner, Mendez and the team prepared a spread of curious courses—innovative, balanced and exciting, nothing of the norm in sight.
The evening began with a warm bowl of sweet Japanese corn chowder, finished with peppery gyofun croutons and katsuobushi, which introduced smoky, oceanic notes to each spoonful. The next course was a watermelon sunomono: its crisp, juicy sweetness cut through by a sharp, savoury soy-katsuo dashi ponzu and made more umami with sakura ebi oboro, wisps of katsuobushi and briny bursts of ikura.
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This was followed by a gyoza tartare made of hand-minced beef tenderloin, seasoned with gyoza spices and topped with a zingy wasabi foam that lifted the meat’s character. Pops of rayu honey and beetroot hay added layers of texture. The dish was served with nori-seasoned lumpia wrapper chips for guests to create their own unique bites.
Above Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper | Gyoza tartare
Above Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper | King crab paella chahan
Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper | Gyoza tartare
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A kanpachi crudo with jalapeño kosho, nira oil, cucumber slices and beetroot flowers, served with a yuzu Milkis dressing, met the table before the pasta courses. We indulged in a beautifully al dente and seasoned crab aglio olio, threaded with flakes of crab and crowned with snow crab claws. The pasta was lightly coated in a sultry, spiced oil and finished with bonito crumbs, lifted by notes of lemon and fragrant herbs.
Next was a Wagyu bolognese maze-soba topped with A5 Wagyu yakiniku and a shoyu-zuke egg yolk. Thick, chewy udon noodles were tossed in a rich bolognese, coated with a meaty sauce and silky yolk, flooded with sautéed onions and tempered by Parmesan.
Above Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper | Wagyu shortribe nabe
Above The crab aglio olio at Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper
Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper | Wagyu shortribe nabe
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As the night progressed, we entered the donabe part of the menu. First came the Wagyu short rib truffle chahan. Piping hot rice tossed in truffle cream was topped with pink Wagyu and crunchy lotus root. A buttery egg yolk gently coated the rice, which was enriched further by garlic and onion.
The king crab paella chahan was generously topped with chunks of crab and dressed with aligue sauce. The rice was infused with kani, buttered edamame, spring onions, fried garlic and pearls of salty ikura. Each spoonful was layered with sweetness and savoury notes, plus the richness of the sea.
The last savoury course was the unagi fish and chips nabe. Crisp unagi tempura sat over egg chahan enriched with unagi tare and collagen, dressed with tamagoyaki, fried nori and lotus root chips. Katsuobushi lent deep smokiness, while ikura brought bright, briny bursts.
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Above Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper | Wagyu bolognese maze-soba
Above Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper
Makanai, a new restaurant in BGC by chef Jorge Mendez and the Cibo Group led by Amado Forés, Mercedes Forés and Edgar Allan Caper | Wagyu bolognese maze-soba
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For a sweet finisher, we tried their signature popcorn purin, a creamy sweet corn pudding topped with Chantilly cream, caramelised popcorn and burnt sugar caramel. A dark chocolate cake layered with bold matcha was also served. Each spoonful was tempered, not too sweet, yet full of flavour and given extra oomph with a drizzle of thick chocolate ganache.
“Guided by the legacy of my mum and the spirit of Cibo, Jorge has created food that feels familiar yet a little different. The menu brings together thoughtful combinations, fresh ingredients and dishes designed to be passed around. More than just a meal, it’s an experience meant to feel both intimate and unexpected,” Forés says.
“Tonight just feels right to be sharing this with all of you—the very group of people I know my mum would have loved to prepare Makanai for. Thanks for being here and for enjoying this moment with us,” he added.
