The co-founder of Now Now Canteen and Fermentation Lab shared why their line cook was chosen to accept a Michelin award as the France-based Michelin Guide made its Philippine debut.
READ: FULL LIST: Michelin-selected restaurants in Philippines
The restaurant, recognized for its fermentation techniques and innovative takes on Asian dishes, was among the establishments honored in the inaugural Michelin Guide for the Philippines.
Lea Hasta, the line cook, received the prestigious recognition on October 30 during the ceremony held at the Manila Marriott Hotel in Pasay City.
In restaurants, a line cook is responsible for preparing and cooking dishes at a specific station in the kitchen, playing a crucial role in bringing the chef’s vision to the plate.
Now Now, instead of sending its founders or an executive chef, let Hasta receive the recognition, saying she has been with them “since day one.”
“Because the kitchen of Now Now was never built on titles, only on hands that work with care and intention,” the restaurant said on Instagram on October 31.
“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 said.
“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,” Now Now added.
“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,” it continued.
View this post on Instagram
Bryan Kong, one of the restaurant’s co-founders, said they sent Hasta as a way of honoring the “unsung heroes behind every dish.”
“In a time when so many feel disempowered by those above them, we just wanted to bring a breath of fresh air: to show that we value every person in our team, and we celebrate them,” he wrote in the comments section.
In an interview with PhilSTAR L!fe, Kong said the gesture was their way of sending a message “that honors the everyday, unsung heroes” or the “ones who quietly grind through life without applause.”
“In an industry where hostility and toxicity are often portrayed as the norm in cooking shows, we wanted to be a little punk rock about it — to challenge that idea in our own way. Especially now, when so many people feel disempowered politically and economically, we wanted this gesture to remind them that they matter. This one’s for them,” he said.
Now Now is a modern, fermentation-focused dining spot that highlights dishes featuring fermented ingredients. It is located at 497-C Rosa Building, Mandaluyong City.
READ: FULL LIST: Michelin Guide Bib Gourmand and Special Award recipients in the Philippines | FULL LIST: Michelin-starred Restaurants in the Philippines
