A fermentation lab and contemporary canteen. We grow our own koji and build every plate on live cultures, guided back to the roots of flavor.
scroll, or open the menu ↓Seating is limited and the Lab cooks in small batches. Choose a service and reserve. For parties larger than six, please email us.
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Every dish is a story told through time, a reflection of the invisible hand that guides us back to the roots of flavor.
This is more than a restaurant; it's a testament to the art of fermentation, a celebration of the unseen forces that shape our food.
Now Now is a fermentation lab and experimental fast-casual canteen in Mandaluyong: time-honored Asian favorites, transformed by live cultures. Fast food with a slow-food backbone.
We are spearheading a movement to make fermentation accessible to everyone, bringing ancient techniques to the forefront of Manila's dining scene.
For years, modern fermentation in Manila lived almost exclusively in fine-dining rooms. Now Now was built to change that: our founders set out to "democratize fine dining culinary techniques and make it accessible to the neighborhood."
Time-honored preservation, once hidden in crocks and cellar jars, is served here fast, fresh and affordable. The Lab runs roughly 97% waste-free: trimmings from the kitchen become tomorrow's flavor.
Asian comfort food reimagined through fermentation, plated with a fine-dining hand at canteen prices.
Trained at Le Cordon Bleu Madrid and a finalist on MasterChef Poland, with a deep respect for sustainability, innovation and the alchemy of modern gastronomy.
A Diplôme de Pâtisserie from Le Cordon Bleu Madrid and a career spanning Takashi Ochiai in Barcelona and the Intercontinental Warsaw.
The husband-and-wife duo behind Kurimu Ice Cream now invite you to experience their latest venture, Now Now.
Chino builds the operational backbone of Now Now. Trained at Blue Mountains International Hotel Management School at Torrens University Australia, with a Level 2 Award in Spirits with Distinction from the Wine & Spirit Education Trust, he gained hands-on experience at Hilton Guam, Four Seasons Sydney and TFE Hotels Melbourne before returning home to lead Hotel 8 Tagaytay's pre-opening and shape guest experience at The Moment Group of Restaurants, bringing that same discipline to Now Now today.
"A fermentation experiment that aims to start a culinary movement in the metro."
businessworld
"Fast food flair with slow food science."
philippine daily inquirer
"Where food meets art."
esquire philippines
"Actively applying fermentation techniques to Asian favourites."
the michelin guide
Now Now is a contemporary canteen and fermentation lab in Mandaluyong, Metro Manila, where every dish is built on house-made ferments: koji, miso, garum, tempeh, lacto and malic fermentation. Recognised in the MICHELIN Guide 2026.
497-C Rosa Building, Calbayog corner L. Esteban Street, Barangay Highway Hills, Mandaluyong City, Metro Manila, Philippines.
Yes, seating is limited, so we take tables by reservation through our booking portal. Walk-ins are welcome only when tables are free.
Fermentation-forward cooking blending Filipino, Japanese and Polish influences such as tortang talong okonomiyaki, machang and dandan noodles, reimagined with house ferments.