Lampara has become somewhat of a Poblacion institution. What was it like operating a bar/restaurant in such a bustling nightlife hub pre-pandemic? What were some of the greatest opportunities and challenges of operating in this space?

I guess [one of the greatest challenges at the time] would be keeping our guests after dining hours (5pm to 8pm). Normally we would be the first stop in Poblacion - people have dinner with us, and they start roaming around the area afterwards. We had to compete with other bars in the area, as we also had solid bottle service and great well-crafted signature and classic cocktails. We would always ask each other: “are we a restaurant or are we a bar? Who would stay here to drink, since it’s a restaurant set-up?”. But eventually, people started talking about our drinks, and they would order cocktails with their dinner. Soon after, people started staying longer and reserving certain areas or even the whole place from opening until closing! 

I guess one of the nice opportunities we had was that Lampara was divided into three sections, which people could neatly reserve for their group, be it for a great meal, great drinks, or both! We thought it would be difficult, but the Poblacion community is really nice and supportive.

What is the Poblacion scene like at the moment? What are some of the most significant changes you’ve observed or encountered, and how did these affect your restaurant?

At the moment, it feels like Mad Max. Many establishments around the area have closed, either due to the pandemic or for other reasons. Ironically, parking spots are also harder to find. Road renovations are taking months to finish, and at times would commence at quite inconvenient hours. The service we provide our customers is not only limited to what happens inside Lampara, but also how they arrive and leave our restaurant - it’s the whole experience. Being unable to help out our customers in regards to parking is something very troubling. 

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How have you adapted to achieve continued success despite these changes?

We adapted to the pandemic by launching our weekly meal plan brand. It kept us afloat during lockdowns, and we’ve even had subscribers stay with the subscription the whole time. We are truly grateful to them because without them we would probably be closed by now. We experimented with something a bit off-brand with that one, as it wasn’t only focused on Filipino Food - we incorporated different cuisines to keep it interesting. We also noticed that many Filipino restaurants are the ones not performing well in terms of take-out operations because of the mentality that you can just cook it at home. 

You decided to offer takeaway/delivery quite early on. Why, and how has the response been?

Yes, we offer takeaway and delivery, but it is not sustainable. Dine-in is, and always will be superior in my opinion. For some time our servers were also our riders, but takeaway/delivery does not guarantee you [a] stable revenue, even if you cut overhead expenses. Your profit will still be way smaller. Takeaway generates too much expense and waste.

What unexpected opportunities arose from the pandemic for you?

We were able to explore new products and dishes, and we were offered some collaborative projects too. The tres leches actually was a result of the lockdown, which we have since adapted to our regular menu, and it has been a strong player ever since.

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How did the pandemic impact your cooking and eating habits, whether at home or at the restaurant?

It made us more creative; we were able to experiment with other techniques and cuisines that we have now integrated to our current menu. Through Lampara Lite, we explored other cuisines and developed some concepts that are feasible even if another lockdown takes place.

What did you learn about yourself outside of work during these challenging times? Did you pick up any new skills, hobbies or passions during the pandemic? 

Personally, I was happy to see that I can still create dishes beyond our restaurant’s Filipino cuisine, and that I can still make addictive desserts and other products. My management skills and administrative skills were put to the test because some members of our team resigned and so we needed to wear additional hats to absorb their responsibilities. I was also able to touch on my restaurant and kitchen design skills using CAD [Computer Aided Design], just like when we were conceptualising Lampara at the start. I even picked up the habit of cleaning and disinfecting my home; I now have a cabinet full of different disinfectants and cleaning solutions. I’m proud of it, haha!

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What challenges did you overcome as a restaurateur/chef? 

I still don’t think I deserve the title of Chef, because it takes years of experience to earn that designation - I’ve just started. The responsibilities and duties of a chef do not end in the kitchen, it’s all around. I’m still learning. As is the case with a lot of people, the pandemic is that really difficult road that we all need to walk, but at the end of it we will come out stronger. Still, that does not mean that you have completely overcome those challenges, but it does make you stronger. I’m probably still in the process of overcoming these challenges myself. It has really been problem after problem, and every time you feel like you have that moment of peace, another issue immediately presents itself, and you have to greet it with rationale and a clear mind… as much as possible.

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What advice do you have to other restaurateurs and chefs? 

I know I said that it is difficult to look far ahead, but it would be nice to have a small flowchart in your head. As someone who owns a restaurant that’s braving the pandemic, don’t only focus on cooking or what happens in the kitchen. There’s more to it than that. Be logical with your decisions, and if you can manage the risks of your decisions, then do it. You are not alone - you have a team, and you work with that team together as a family. You have a sea of responsibilities; let your team help you navigate. They have your back, and you’ve got theirs. Don’t be a superstar.

How do you think consumers/diners can best support you and the F&B industry in the short term, and the longer-term - especially the Poblacion and restaurant-bar scene in particular?

I just pray for their continued support, and that they do not lose interest in trying new things or going back to revisit the wonderful experiences they’ve had.

What do you think the future holds for F&B in the PH? And looking further into the future, how do you think restaurants, bars, and the experience of dining out will change as a result of the pandemic?

Fear would likely linger after the pandemic. A stigma will probably develop for those who got infected while going out. The only thing we can do is prove that having a memorable experience while being safe is still feasible.

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