In Bigger Makati Space, Aussie-Meets-Asian Concept Kong Reaches its Full Potential

Kong might have physically been born back in 2022, but one can contend that its true history started 18 years ago, when first generation Australian Tommy Woudwyk met Ingga Cabangon Chua in a university in Sydney. 

Much like Filipino cuisine, Australia’s is a vibrant blend of influences that include British, Middle Eastern, and Asian. And it is this diversity that the couple’s hip Salcedo shack celebrated.

Kong's U-shaped stone dining counter dominates the space

“One of my favorite examples of reinterpreted cuisine is Australian Shantung chicken,” says Woudwyk. “In Australia, it’s often served with white wine vinegar instead of the traditional dark vinegar and rice vinegar. Back at university, Ingga and I would order it all the time. One day, I asked the owner why they used white wine vinegar. He explained that when his family immigrated to Australia, rice and black vinegar simply weren’t available, so they used what they had. That adaptation stuck and it became an Australian classic. It’s not an Australian dish and yet it very much is.”

Sriracha burger

The original eight-seater Kong acted as a test run for the duo’s unique Australian-barbecue-with-Asian-fire concept. It was received well and though successful, the owners felt that the limited kitchen stifled their capabilities. That’s why, two years after opening, it shut down operations to move to a bigger space. It has found its new nest in Ayala Triangle Garden.

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“We are thrilled to share the next evolution of Kong,” says Woudwyk. “Some things have changed. Yes, we finally have air-conditioning and proper ventilation, and a larger space, but the heart of Kong remains the same: casual, engaging, and delicious food that doesn’t cost a fortune.”

Rice noodle with beef and sweet soy

Peking vinegar chicken

One of the most apparent changes is its dining area. Whereas before guests were forced to fit their big plates on tight tables, this time, they have more than enough ample space to hold multiple orders and beverages as they sit around a stone counter and eat face-to-face with the coal grill and wok while chefs Gerard “Gezza” d’Ombrelli and John Baquir go about their daily play. 

“This is more in line with what we envisioned the kind of food we wanted to do,” says d’Ombrelli. “Before, it was far more casual. Larger portions. Lots of noodles, fried rice and stuff like that. Now we have a fantastic team and have the ability to take the food a little bit further from what it was before.”

Their menus—about 10 for lunch and another ten for dinner—are rather short but focused and spot on in flavor nonetheless. Lunch items are suited for office people who keep a tight midday break, while dinner is more relaxed and allows for longer laidback indulgences. There’s an array of Thai-inspired small bites such as miang kham composed of fresh lapu-lapu and corn on betel leaf, a som tam with pomelo and snake beans, and fried tofu seasoned with the citrusy and slightly numbing mah kwan pepper from the north of Thailand. 

Fried chicken green curry

Roast duck with pickles and tamarind

Other notable plates include a rice noodle number akin to tteokbokki that’s tumbled in sweet soy, braised beef and fresh herbs; prawns in their signature three-flavor sauce; breaded fried chicken in green curry sauce; and roast duck with pickled and a tamarind sauce. 

“We believe in using as much local produce as possible, while complementing local produce with select imports such as Australian duck and beef,” says Woudwyk. “We present these dishes with simplicity, allowing the key ingredients to be the hero of the dish.”

Roasted banana

Tommy Woudwyk and Gerard d'ombrelli

All these can be accompanied by a bevy of carefully selected wines and crafty cocktails, which will be coming from the bar tucked at the back. 

Kong has always held great promise. And in its new location, which is fitted with hipper clothes, we can finally see the beloved brand reaching its delicious potential.