From the streets of Lima to the mountains of the Andes, Restaurant FLOW in Makati draws from the many flavors of Peru and reimagines them through ingredients found in the Philippines. Opened in December 2025 at Green Sun Hotel, the restaurant presents these influences through a fine-dining degustation built on cultural memory, technique, and exploration.
IMAGE from Restaurant FLOW’s Facebook page
IMAGE from Restaurant FLOW
FLOW’s second tasting menu turns its attention to the everyday food of Peru, from home-cooked dishes and street-cart staples to seafood found along its coast. These familiar flavors are recreated using Philippine produce whenever traditional Peruvian ingredients are unavailable, while fine-dining techniques bring greater precision to each course.
The journey begins with Caldo de Gallina, a comforting chicken soup with rich, creamy broth, delicately sliced tinigib pasta, and poultry.
Caldo de Gallina / IMAGE from Restaurant FLOW
Next comes Parihuela, inspired by the port city of Callao. Concentrated seafood sauce made from fishermen’s catch and dried chillies surrounds Blue Swimmer Crab, avocado puree, and dried culantro leaves, served with flaky aligue flatbread.
Parihuela / IMAGE from Restaurant FLOW
The Ronda Marina follows with a taste of Lima’s cevicherias. A clam toast recalls Almejas a la Chalaca, while grilled octopus takes inspiration from Anticuchos. Completing the trio is a Nikkei-style Tiradito of Abalone sashimi with yellow Habanero emulsion.
Ronda Marina / IMAGE from Restaurant FLOW
Peru’s national dish takes center stage with Ceviche, prepared using the local Catch of the Day, fermented yacon, and a leche de tigre made with cacao and cacao juice.
Ceviche / IMAGE from Restaurant FLOW
Another returning dish, Chupe de Camaron, features grilled ulang coated in a rich sauce made from its heads, accompanied by cassava balls and smoked greens beneath a crisp layer of cassava and prawn floss.
Chupe de Camaron / IMAGE from Restaurant FLOW
The menu then moves into the Andes with Pachamanca, inspired by the traditional underground cooking method used in harvest celebrations. The course comes in three parts: roasted pigeon breast with Kadyos sauce, grilled vegetables, and Marigold Uchucuta; a rice cake made with fermented black rice and pigeon peas; and confit pigeon leg coated in a pigeon pea, honey, and marigold glaze.
Pachamanca / IMAGE from Restaurant FLOW
Before dessert, Emoliente provides a refreshing transition. Inspired by a popular Limeño street-cart drink, the warm tea combines chamomile and lemongrass and is thickened with flaxseed.
Emoliente / IMAGE from Restaurant FLOW
For the first dessert, Combinado brings together creamy rice pudding and fruit preserve. FLOW gives it a local character through Nangkasuy, combining langka, adlai cooked in cashew butter, and roasted cashews.
Combinado / IMAGE from Restaurant FLOW
The experience ends with Picarones, a familiar treat found along the streets and parks of Lima. Three spiced kamote donuts are served over Carabao-milk ice cream, finished with warm syrup and candied sweet potato leaves.
Picarones / IMAGE from Restaurant FLOW
Priced at Php 6,300, the tasting menu presents Peru through the perspective of FLOW’s chefs while making use of ingredients found closer to home.
Bringing these dishes to life are Co-Founder and Co-Executive Chef Kevin Uy and Co-Executive Chef Gabriel “Gato” Ong, whose complementary strengths shape FLOW’s culinary identity. Chef Kevin Uy leads the restaurant’s creative direction, drawing from his memories, cultural experiences, and years spent immersed in Peruvian cuisine, while Chef Gato Ong translates those ideas into precise and consistent execution in the kitchen.
From Left to Right: Co-Executive Chef Kevin Uy, Sous Chef Betina Carangan, and Co-Executive Chef Gabriel “Gato” Ong / IMAGE from Restaurant FLOW
Chef Kevin Uy studied at the Basque Culinary Center in San Sebastian, Spain, before spending five years under acclaimed chefs Virgilio Martínez and Pia Leon at Central in Peru.
Chef Gato Ong, meanwhile, honed his experience at Alain Ducasse at Morpheus in Macau and Amber at The Landmark Mandarin Oriental in Hong Kong before returning to Manila. Sous chef Betina Carangan also plays an important role in the kitchen, particularly in developing FLOW’s pastries and desserts.
Restaurant FLOW is located at Green Sun Hotel in Makati City. Reservations may be made through the restaurant’s official website.
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