Dining & design: “We always begin with conversations”—inside Studio Ong’s meticulous method

“We began as design and project managers, mainly because we saw a consistent gap between design intent and actual execution. That experience grounded us in the realities of building, understanding not just how things are put together, but also the timing, coordination, and problem-solving that come with it in the local setting. Each project has taught us something new, and we’re always refining our systems and improving our efficiency along the way,” Coleen relayed.

Their design philosophy is clear but nuanced. “[It] begins with deeply understanding our client’s intent for the space, while grounding it in the physical and cultural context of the location. Early in the process, we create a visual synthesis of insights and values that helps us identify a clear design anchor. This anchor becomes the foundation that guides the direction of the project. We design from the inside out—centring the user’s journey at every stage. How people move, feel and interact within a space informs every decision, detail and material selection we make,” Charisse elaborates.

See also: Date night: the most romantic restaurants around Metro Manila

Every restaurant by Studio Ong begins with conversation. “We always begin with conversations to get a full picture of the space’s ambitions and challenges,” Charisse says, noting that they speak not only to chefs but also to maintenance staff, recognising how culture and operations shape space. “A good example of this is our work on Iai. Chef Bruce Ricketts and Jae Pickrell spoke about precision, calm and a deep respect for process. That quiet discipline became our anchor. We responded with a design that stripped away the unnecessary—using honest materials, soft lighting and deliberate lines to create a space that feels focused, composed and unforced. Everything was considered, but never overworked.” Their immersive approach has seen them join pre-service staff meetings, as they did with Toyo Eatery, to understand the nuances of their culture and operations that would be invisible on floor plans. This was then artfully translated into visual cues that grounded the design. 

A defining example of Studio Ong’s method was working on Inatô. The brief was deeply emotional: distinct from Toyo Eatery, yet rooted in family. To create a special space for chef JP Cruz, a space that felt like home. “We designed the space to feel honest and lived-in, with nuances and textures that echoed the feel of a provincial home. We didn’t want to romanticise tradition, but rather interpret it in a way that felt grounded and sincere,” Charisse noted. 

See also: The 23 best Filipino restaurants in the Philippines 2025—did your favourite make the cut?

Behind the scenes, Studio Ong’s rigour is most intense, where guests never look. “In fact, most of the duration of our work actually involves the back-of-house, which people do not see.” Kitchen flow, exhaust systems, utilities and future maintenance are studied in detail. “It’s just like the human body, we try to make sure all the organs are working well so you can be healthy (and happy),” Charisse divulges. 

Their resistance to trend-chasing is equally deliberate. “We believe trends can inform, but not dictate, design,” Coleen says. “The lighting, the acoustics, the materials you touch and even the way a space slowly reveals itself—they all play a part in how people remember it. The most lasting restaurants aren’t the trendiest ones—they’re the ones that make you feel something,” Coleen underscores. “Acoustics, lighting and layout may not always be the first things people notice, but they shape how a space feels. In restaurants, these elements quietly influence everything—how long guests stay, how they connect with each other, and how smoothly service flows,” she continues. “For Iai, the lighting there was a big part of the brief,” Charisee added.

See also: The ultimate ensaymada guide: 10 must-try picks

As the studio looks ahead, its excitement lies in restraint. “There’s a growing value placed on authenticity, sustainability and emotional connection,” Coleen reflects. For Studio Ong, success isn’t measured by visual impact alone, but by how a space holds people, guests and staff alike, over time. Ultimately, Studio Ong designs restaurants not for the camera, but for life. As Charisse puts it: “The spaces we design aren’t just meant to be photographed—they’re meant to be lived in.”

NOW READ

Journey with Tatler Philippines to Guatemala and discover Zacapa, a rum aged above the clouds

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

Got Soul: a community listening space by DJs, for DJs