Cover Moderne by Modan and Metronome
Moderne by Modan and Metronome
1 / 1
Chefs Jorge Mendez and Miko Calo will skillfully weave together Japanese and French food into one vibrant tasting menu
Two top chefs in the Philippines, Miko Calo (Metronome) and Jorge Mendez (Mōdan), join forces to put their devotion to excellent food on full display. For two nights, these gastronomes will put their talent to the test. On March 12 at Metronome, and April 9 at Mōdan, diners across Metro Manila can feast on what is expected to be a remarkable tasting menu titled, Moderne.
This special event was born from a casual conversation that Calo and Mendez had during the Ramen Ron and Mōdan collaboration a few months back. “Jorge sat down with me and we got to talk about our obsession with technique and realised it would be great to create some dishes together and do a collab dinner,” Calo expresses. “We were having a good time, then the conversation went to food. We asked each other what our favourite flavour combinations were. As we were sharing, we discovered we had the same mentality when it came to combining flavours. So, we thought it would be great to do a collaboration together,” adds Mendez.
See also: Proudly Promdi puts forgotten Filipino beverages on centre stage
Above Moderne by Modan and Metronome
Moderne by Modan and Metronome
1 / 1
Together, they eagerly toiled away to fine-tune the Moderne experience, one where we can anticipate a bold yet delicate marriage of modern French and Japanese cuisines, with a dash of Filipino flair, too. “For this collab, we’re representing both of our favourite cuisines. We are going to present a number of collaborative dishes to showcase the elegance of combining French and Japanese cuisines,” Mendez shares.
“During most of my training in Japan, I noticed, a lot of their techniques have a sort of French influence. Although, knowing that French cuisine is one of my weakest cuisines, I wanted to challenge myself and learn from chef Miko—[to see] how she showcases top-notch French cuisine is something I look forward to,” he expresses. During this much-awaited team-up, the chefs will take turns working in each other’s kitchens, serving the same menu, but in each restaurant's respective service style. So, expect the same food, but unique presentations at each location. Their perspective, backgrounds, and home turf advantages will create an environment that encourages knowledge sharing, and an opportunity to push each other's boundaries. The chefs excitedly step out of their comfort zones to deliver a more dynamic and interesting dining experience for all those who can reserve a seat.
See also: What exactly is Filipino fine dining?
Above Moderne by Modan and Metronome
Moderne by Modan and Metronome
1 / 1
“What fascinates me about Japanese cuisine is their technique and discipline. How they create a flavour or dish that is so simple, but with such nuanced details, and at times complicated process. I believe, I can learn so much from chef Jorge and his insights on Japanese technique,” Calo enthuses.
With limited seats and a two-night-only exclusive dining experience, we do not doubt that the waitlists will run long. These dinners for Moderne tease something indulgent, elegant, and highly creative. Stay tuned to see what will unfold!
NOW READ
Introducing Bb Sunshine, a natural wine by Bombvinos
Meet the eclectic cast behind Roots: The new Siargao restaurant with an interdisciplinary approach
Omotenashi by Kazunori brings fine dining catering to your home
Topics
About
Isabel loves to learn, and see things from different perspectives. Connecting with people and engaging in new experiences to broaden her horizons is what inspires this storyteller, keeping her constantly curious, and excited for what's to come. An absolute love for all things F&B ignited a hunger to devour content from this world and keeps her jumping into tasty adventures around the globe. From the beauty of simple bites, to nuanced fine dining tasting menus, street food, and the art of entertaining, the multi-faceted nature of the dining experience is something she can't get enough of. A good cup of coffee or a glass of wine paired with a dash of witty conversation is a quick way to win her over. This editor loves travelling, food, music, skincare, fitness, and is only friends with people who love dogs. Guilty pleasure?: Binge-watching TV shows and movies she has already seen.
Work
Concept creation is the name of the game and branding takes centre stage in Isabel's day-to-day schedule. From producing shoots, conceptualising bespoke projects for our partners, relationship management, to cooking up features and events for Tatler Dining, this editor is a tried and tested foodie at heart. She mainly writes content for Tatler Dining, engaging in captivating discussions with restaurateurs, chefs, producers, and food enthusiasts to tell must-know stories. Aside from that Isabel manages Tatler Dining's flagship events like Off Menu, or Cocktail Festival and puts together the Tatler Dining Guide, our annual listing of the best eats around town.
Follow her on Instagram @isabelvmf.
