Chef Jorge Mendez: A Taste of Things to Come
Chef Jorge Mendez quickly established himself as a household name in the fine dining scene with the launch of his progressive Japanese concept, Modan, in late 2022. The name "Modan," meaning "modern," perfectly encapsulates its neo-traditional cooking style, which was enthusiastically received by diners eager for a fresh perspective on familiar Japanese dishes. Modan quickly gained a strong cult following and became renowned as one of Metro Manila's toughest reservations to secure. Those fortunate enough to snag a seat unanimously agree that the buzz is justified, as the food truly is exceptional.
Modan has come a long way since. Over two years later, the restaurant is now running its fifth menu called “Hit and Missed," featuring a selection of beloved dishes from previous menus, cherished and missed by their loyal patrons. The dishes have been thoughtfully recreated and enhanced, offering guests an entirely new dining experience. They strike a balance between the familiar and the unexpected, evoking a sense of nostalgia.
Take, for example, their OG Tebasaki—a chicken wing stuffed with flavorful sushi rice. It also has beef tongue inside, and the accompanying signature soy sauce-cured egg yolk dip is complemented with chicken jus and chive oil. The crowd-favorite Rice Main Dish remains on this menu but is now topped with edamame, ikura, a large piece of scallop, crab claw meat, and grilled A5 Wagyu meat.
Rice Main Dish of Modan
Other notable dishes to look forward to are the snow crab, presented corn dog style with corn foam sauce; Carabinero prawn topped with water chestnut salad and complemented with a capsicum-based sauce; and a unique sweet and salty dessert made with Hokkaido milk ice cream topped with Nomad Caviar.
Modan's Carabinero
It is undeniable that Mendez has charmed many discerning customers. Despite this, he remains low-key and unassuming, much like his restaurant situated in a humble neighborhood in Quezon City. On this rare occasion, we cracked him a bit to know what lies ahead for one of Manila’s most in-demand chefs.
Modan's Snow Crab with Corn
A New Chapter for Modan
Mendez subtly revealed something to us. One can notice hints in how he described his current menu, written on the card. He created a "Greatest Hits" menu, a culmination of their past journey, and the team expresses heartfelt gratitude to the guests who have supported them since the beginning. The card evokes a reflective mood with the statement, “It feels like just yesterday when we were dreaming about this journey, and it’s amazing to see how far we’ve come together.” It also mentions their preparations for a transformation.
During the interview, Mendez shared that he has come to understand that Modan is still evolving. The past couple of years have witnessed this evolution as they continuously explore ways to enhance everything they do in the pursuit of uncovering Modan's true essence. It is also noticeable that every time there’s a new menu, their dining area improves, and some form of renovation happens.
Modan's Hokkaido Milk Ice Cream with Caviar
“We are on the brink of a new chapter for Modan,” Mendez revealed. “While we are excited about creating a new space, we want to make sure it remains intimate and special for our patrons and future guests.” When asked if this means they will be relocating, Mendez enthusiastically said, “Yes, yes!” However, the details of this new space remain top secret for now. He assured that a formal announcement will be made once plans are finalized.
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Cibo’s Future
The public knew of Mendez's close relationship with the late Chef Margarita Forés, whom he considered to be a great mentor. He began his journey in 2013 as the executive chef for one of Forés’ hotel concessionaire concepts. Over the years, he transitioned to become the research and development chef for Cibo and later took on the role of a project-based chef and consultant when he needed to focus on his own restaurant concept, Ohayo Japanese Comfort, which currently has multiple branches in Quezon City.
Cibo ranked No. 44 in the world for 50 Top Pizza’s Artisanal Chain Awards. In photo: Chef Jorge Mendez and Chef Margarita Forés during the awarding.
Currently, Mendez is Cibo’s Executive Chef and Creative Director, a position integral to the nearly three-decade-old restaurant, regarded as an institution in the local food and beverage scene.
When asked what his plans are for Cibo, Mendez said, “My focus is on honoring [Chef Gaita’s] incredible legacy and the foundation that she established. At the same time, we are committed to embracing the evolving tastes of a new generation, ensuring that her vision continues to thrive in a way that resonates with today's diners.”
Some Thai Crab Omelette Fried Rice
On Building his Restaurant Empire
Mendez is managing numerous other projects apart from the above-mentioned responsibilities. He launched Some Thai last March 2024 with tremendous success, a Thai concept that he fondly calls the “Unauthentic Thai food.” He successfully launched "Some Thai" last March 2024, a Thai concept that he fondly calls the “Unauthentic Thai food.” People flock to this walk-in-only restaurant for its modern interpretation of crab omelette rice, shrimp Pad Thai, and crab curry.
An uncomfortable parking situation in the area did not hinder the guests from dining and coming back. Because of this great reception and with the current limitations the restaurant is facing, they are in the process of scouting new strategic locations to cater to the growing demand.
“We are excited to possibly end this year with a total of three branches. We will continue to expand depending on the demand from our customers,” he enthused.
A peek of Makanai
He is set to open a new restaurant in BGC, launching in August this year. The concept, developed with Forés long before the pandemic, draws from their collaborative events with different chefs. During these events, they start with a family meal for the entire team. In one collaboration in Japan, they learned the Japanese term "Makanai." "That experience sparked a lightbulb moment for us, and we realized it could be a great name for a restaurant. And now, here we are! Makanai will be a modern Japanese family-style meal restaurant," said Mendez.
He also operates several other restaurants with multiple locations, all of which are performing well. These include Ohayo, a casual Japanese comfort food concept; Tadeo, featuring modern Filipino-Mexican comfort food; and OK, Bob, a Mediterranean cuisine stall found in several food halls.
How does he divide his time with so many things going on? “It's really difficult to manage everything, especially since there are so many concepts involved,” he admitted. “In the past, I did everything by myself, but now I have trusted people who ensure that everything is maintained according to our standards. I'm fortunate to have a great team for every concept we launch.”
"Our current plan is simply to continue doing what we do and love, and if that leads to awards, we would be more than happy to accept them," said Mendez.
Michelin in Manila
Several fine dining enthusiasts consider Modan a great contender for the coveted Michelin Star, expected to be awarded in the last quarter of 2025. When asked how he prepares for possible Michelin inspector visits, Mendez mused: “I opened Modan as an outlet and a way to relieve stress, as well as a passion project that allows me to explore ideas I can't with my existing concepts. While we appreciate receiving awards, they are not our main priority. Our current plan is simply to continue doing what we do and love, and if that leads to awards, we would be more than happy to accept them. Our focus remains on what we've been doing since we opened: working happily, loving what we do, and inspiring others through our food.”
Silent waters run deep, and Mendez exemplifies this truth. Rarely does a chef excel across diverse culinary concepts and cuisines, yet Mendez's work speaks for itself. His future in the culinary world is unstoppable, and impressively, he has only just begun.
