Bistro Group
14 stories
Inside a kitchen constantly put to the test
Ever the explorer, Chef Josh Boutwood treats The Test Kitchen as a culinary laboratory rather than a typical restaurant.
Exploding olives, tempting tapas, and a tale of virtual travel
Las Flores, Tomatito, Rambla and Rumba: how the Bistronomia Group serves a trip through Barcelona, Navarra and Madrid without a boarding pass.
Real steak cannot be faked
LongHorn Steakhouse rides into Ortigas with a meat-slinging manifesto and no truffle foam anywhere. You cannot fake steak, is the belief.
Drops of Juniper
Juniper, like its namesake botanical, weaves a story of depth, complexity, and quiet strength. It’s a restaurant, yes, but it’s also an exploration.
How The Bistro Group rewrote the rules of Philippine dining
Thirty years from the first TGI Fridays in Glorietta to 26 concepts and 225 stores: how The Bistro Group changed the way Manila eats out.
Clark ’n’ roll, the Hard Rock Café way
A new Hard Rock Café opens at Hann Casino Resort in Pampanga, where the stage sits above the bar and a Zeppelin tour jacket hangs by Mariah’s pumps.
TGI Fridays: 30 years of maximum fun, food & stories that sizzle
Thirty years from that first fateful Friday in Glorietta 3: RC Tiongson on red hair, truffle chips and why the vibe has not aged a day.
Chef Josh Boutwood’s vision for Ember’s fiery fare
Chef Josh Boutwood on the mushroom dish he tried to kill, the salmon heads he loves, and why perfection would be the saddest day of his career.
Bistro Group named its rescued strays after restaurants
What started with a stray refusing to move from under Paul’s car became Bistro Fur Friends, and a headquarters that is home to fifteen dogs.
For a boldly Filipino food experience, seek and you shall Siklab+
Two years and eight corporate chefs to get the crispy pata right: inside the Bistro Group’s first Filipino restaurant, at Shangri-La Plaza.
Mojo risin’: A tale of set meals and endless mojitos
Bottomless mojitos, set meals and a little existential drift: an afternoon at TGI Fridays One Ayala, where P345 buys as many mojitos as the heat demands.
Chef Josh Boutwood’s appetite for evolution
The chef behind Manila’s most restless kitchens on why he never designs a menu until he is standing in the room, and the chapter he is closing now.
A night of dragon potions and Red Lotus eaters
A dinner of Sichuan Sour and Shanghai Spritz becomes a night of wild print-industry tales, at a resto-bar built for lowering your defenses.
Savoring secrecy at Secret Recipe
A Malaysian cafe built on one marble cheesecake returns to Manila, where laksa and rendang share a menu with Irish lamb shanks and tom yum