Now Now drops a limited-edition menu at this weekend’s Mabrewhay Craft Beer Fest!
Be the first to try our Steak Frites with your choice of romesco or burnt onion foam, hand-cut fries with silken tofu XO aioli, grilled cheese, and a special Kurimu x Mabrewhay ice cream!
📍 Ayala Triangle Gardens
📅 May 8, 9, & 10, 2026
🚨 Entrance is free 🚨
#NowNowxMabrewhayFair
PALENQUE / PALENGKE
Two markets, two ways to ferment, and a whole lot of tepache.
On April 28, Now Now takes over Big Fuzz.
Now Now cultures the produce, and Big Fuzz builds their drinks around them. The bites follow the same thread.
We’re officially SOLD OUT.
Grateful for the support — we’ll see you soon.
📍 Big Fuzz
📅 April 28, 2026
Now Now × Big Fuzz
#PalenquePalengke
#BigFuzzXNowNow
What happens when a restaurant and a bar join forces? Now Now and Big Fuzz bring two distinct approaches to fermentation together: cultured produce meets cocktail craft.
For one night only, experience a line-up of tepache-driven tipples that are bright, layered, and a little unexpected.
Happening on April 28 at Big Fuzz, the collaboration explores and embraces both flavour and technique. Now Now’s ferments will be used in Big Fuzz’s expressive drinks, which will each be paired with creative small dishes by Now Now.
There will be a total of three cocktails, three bites, and also an exclusive Kurimu ice cream dessert!
#tatlerdiningnews #tatlerdiningph
PALENQUE / PALENGKE
Two markets, two ways to ferment, and a whole lot of tepache.
On April 28, Now Now takes over Big Fuzz.
Now Now cultures the produce, and Big Fuzz builds their drinks around them. The bites follow the same thread.
📍 Big Fuzz
📅 April 28, 2026
Now Now × Big Fuzz
#PalenquePalengke
#BigFuzzXNowNow
When Now Now’s co-founders Bryan and Maxine Kong were interviewed by the Michelin Guide, they reflected on how their journey to the world’s northernmost settlement reshaped their understanding of gastronomy and culture. For them — as with many chefs and restaurateurs — travel is far more than leisure; it is an essential lens through which food, tradition, and identity come into sharper focus.
Five Philippine restaurateurs, including the Kongs, have sought out unfamiliar environments — from bustling public markets to remote dining tables — to experience ingredients at their source, taste regional specialties in their purest forms, and observe time-honored techniques passed down through generations. Their encounters do more than inspire new dishes; they reshape how chefs think about hospitality, storytelling, and the role of food within a community.
Read more: /ph/en/article/people/5-philippine-restaurateurs-share-how-travel-shapes-their-palate
#NowNow
#MichelinGuide
Some of the best love stories start by accident—just like our Duck Socarrat.
What started as extra inventory became a Southern European fusion that’s hard to explain but easy to love. This Valentine’s season, we’re celebrating all kinds of chemistry: from the accidental duck paella to the long-awaited pairing of Wakame Butter and Aonori Focaccia.
We’ve even got a second vegan option (Silken Tofu Pasta) for our kind eaters and an extra-indulgent Steak & Bone Marrow for those looking to celebrate big.
Love is messy, experimental, oftentimes flirty and surprising, and best served at Now Now Canteen.
#FermentationForward
#ValentinesDay
#NowNowPh
Thank you for the love, 2025.
Long days that start early and end late.
Small adjustments that rarely feel finished.
Shared meals, ongoing conversations, constant learning.
That’s always been the rhythm at Now Now.
We’re grateful that Michelin noticed what’s been happening here. Not as a destination, but as a moment within the year—something to pause with before returning to the work.
A place that continues to be shaped by process.
Cooking, fermenting, questioning.
Trying things, failing often, learning slowly.
Showing up again the next day.
Now Now isn’t built on spectacle.
It moves because of the people inside it—
each voice, each hand, each decision leaving its trace.
Along the way, we’ve been shaped by the communities and collaborations that grew with us—from reNOWn with Isabel Reyes Santos and Celine Lee, to Purveyr Fair, Kurimu × Nagaraya, and our ice cream work with Monkey Eagle.
As the year closes, we carry these lessons forward.
Back to the kitchen. Back to the table.
Back to the work.
Grateful for the encouragement.
And ready to keep going.
#NowNowPh #reNOWn #MichelinSelect2026
Now Now Canteen enters into its second artist for its reNOWn cultural incubation program with visual artist Celine Lee.
Lee utilizes the imagery of rice to comment about class and food inequality, whilst also exploring the ways we layer our imagery to create and reinforce the belief systems that we have.
Written by @thefalnerises
Photos by Elle Yap, Joshua Misalucha, and Patrick de Veyra
“At Now Now, even our scraps get a second life.
These spent peels are lacto-fermented with koji and warm spices, turning what we once called ‘waste’ into something deeply flavorful.
Sustainability isn’t a switch; it’s a series of small, intentional choices. One step closer, every day. And yes, it’s also really, really yummy.
Spent lemon peels from the Mandaluyong public market, koji, salt, cinnamon, pink peppercorns, Indian bay leaf, coriander seeds, cardamom pods, and a single dried jujube for that herbaceous, medicinal warmth — a quiet nod to Moroccan tagine.
Will this make it to the menu? Maybe.
Experimentation is key.” -Bryan Kong, Director of Fermentation
#LabtoTable
#nownowph
“Let me share with you why our 288-hour steak melts in the mouth.
We begin by inoculating locally grown Dinorado rice with Aspergillus oryzae—the same mold used to make miso and soy sauce. From this, we create shio koji, a living system rich in proteases and amylases.
These enzymes go to work on the steak, breaking long protein chains into amino acids and peptides. The result is natural tenderization and a deep, savory flavor that develops from within the meat itself.
No jus. No smoke. Just protein, transformed by biology and time.” —Bryan Kong, Director of Fermentation
#DirectorOfFermentation
#SteakAndMash
#NowNowPh
#LabToTable
Last night at the @michelinguide Awards,
We didn’t send a founder.
We didn’t send an executive chef.
We sent Ms. Lea Hasta (@leahasta ), one of our line cooks,
to receive the honor — and we thank MICHELIN for recognizing the work of everyday hands. Because the kitchen of Now Now was never built on titles, only on hands that work with care and intention.
Our MICHELIN moment isn’t about a name etched on a plaque. It’s about the ones who stay when the night runs long, the dishwashers who keep the kitchen moving, the cooks who quietly chase perfection, and the laughter that makes the heat bearable. Recognition, for us, has never been for one.
It’s for the many who make one unforgettable meal possible — for the hands that hold knives like brushes, the souls who season food with grace, and the humility that keeps the fire burning.
Because in the end, recognition isn’t about prestige or applause. It’s a reminder of the quiet work behind every plate — the unseen hours, the persistence, and the belief that food, done with care, speaks for itself.
