Time-honored Asian favorites, transformed by live cultures. Fast food with a slow-food backbone.
Every dish is a story told through time, a reflection of the invisible hand that guides us back to the roots of flavor.
More than a restaurant: a testament to the art of fermentation, a celebration of the unseen forces that shape our food.
Pick a date, pick a seating, done. Two seatings for dinner, Wednesday to Sunday. Brunch on weekends. We accept walk-ins when tables are available, and we keep seats at the bar overlooking the kitchen.
For parties of seven and above, email reserve@nownow.ph.
For further assistance or to join the waitlist, call the team at +63 917 164 6747 or message us on Instagram.
A gentle note: Mondays are rest days for the whole team, so anything sent our way on a Monday will be answered come Tuesday.
We grow our own koji, ferment what others throw away, and use it all to supercharge the food we grew up eating.
The lab works quietly in the background. Deeper broths, brighter acidity, a crisp that lasts past the last bite: the everyday dishes you know by heart, given more time than they have ever been given.
That time is something you can taste. Asian favorites elevated through live cultures: machang, dan dan noodles, okonomiyaki, the dishes you already know, deepened by the lab.
The menu moves with the ferments, so no two visits read quite the same.
Now Now is the work of a small team, each running their own corner. Bryan Kong is in the lab as Director of Fermentation, Maxine Kong on Brand Science and Incubation. In the kitchen, Executive Chef Mateusz Łuczaj and Executive Pastry Chef Lisane Łuczaj pair Polish craft with the Filipino and Japanese food we grew up with, while Chino Recto, our Director of Service and Ethos, keeps the room as considered as the plate. Same bench, same hours, same standard. A team that treats time as an ingredient.
Also the team behind Kurimu Ice Cream. Bryan directs the fermentation lab, Maxine leads brand science and incubation.
Le Cordon Bleu Madrid, MasterChef Poland finalist, with time at the Ritz Barcelona.
Diplôme de Pâtisserie from Le Cordon Bleu Madrid, by way of Takashi Ochiai Barcelona and the Intercontinental Warsaw.
Blue Mountains Australia and WSET-certified in spirits, with time at Hilton Guam, Four Seasons Sydney and TFE Melbourne.
"Actively applying fermentation techniques to Asian favourites."
The MICHELIN Guide
"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
Time, made in the lab, tasted in the food, kept by the people. Come spend an evening on it.