Launching on May 10, the progressive Japanese concept Mōdan by chef Jorge Mendez presents its sophomore tasting menu
Mōdan, the Cubao-based 12-seater chef’s table experience, proudly reveals its sophomore menu. Inspired by the Japanese crane, nose-to-tail cooking, and the ethos of sustenance, chef Jorge Mendez crafts a beautiful sophomore menu, titled Origami. Bursting with bold flavours and delicate restraint, from fish lip tempura to beef tongue yakitori, and a dose of a buttery miso XO sauce, his culinary prowess continues to shine brightly–and we would expect nothing less from Tatler Dining Award winner for Best New Restaurant and Rising Star chef 2023.
Launching on May 10, diners can still expect a touch of nostalgia to come through on every dish as chef Mendez expertly weaves his own personal story into his food. “I wanted to share a nostalgic memory from when I was in high school”, he says. “When my mum would send us gifts from Japan and she’d put an origami piece [in the package] every time. The crane, to me, is the most apt representation of Japanese origami. It has been a constant in my life. It became one of our bonding experiences as a family; it got us through the pandemic. My son and I would bond over making pieces,” Mendez shares.
See also: The Tatler Dining Awards 2023
Origami’s literal menu comes with a crane gently nestled between its pages, as surrounding descriptions beside the bird’s body illuminate diners as to which part is represented through each course.
First, you are met with a course titled “Sustenance Beak” featuring a cup rimmed with mushroom caramel and dusted with furikake, holding a thick yet silky corn foam with kinoko dashi broth which is paired with fish lip tempura. The tempura is coated in a beet batter, served with a dollop of miso caramel and grated cured egg yolk to finish.
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