KAEN transforms Marvin Agustin’s former Kondwi art cocktail lounge in Poblacion, Makati into an open-flame dining destination celebrating Asian charcoal-grilled cuisine. Named after the Filipino word kaen (“to eat”) and the Japanese kaen (火焔, “flame”), it embodies the spirit of live-fire cooking. Fresh from Cochi’s Michelin Bib Gourmand recognition, Marvin brings his long-held vision to life, inspired by Singapore’s Burnt Ends while delivering a distinctly Asian, Michelin-worthy dining experience.
We sampled nearly the entire menu and were pleasantly surprised by its yummy consistency — here are our favorites:
about kaen
KAEN is Marvin Agustin’s newest restaurant under Yummyverse, transforming his former Kondwi space in Poblacion, Makati into a premium open-flame dining destination. Inspired by the Filipino word kaen (“to eat”) and the Japanese kaen (“flame”), the restaurant is built on three pillars: Fire, Produce, and People.
KAEN MANILA
📍6109 Albert, Poblacion, Makati City
⏰ Wednesday – Sunday 5:30 PM-10:30 PM
📸 @kaen.manila
📷 Kaen Manila
Fresh from Cochi’s Michelin Bib Gourmand recognition, Marvin brings his vision of ingredient-driven, live-fire cooking to life through an à la carte menu designed for sharing.
KAEN showcases carefully sourced Philippine seafood, vegetables, fruits, and seasonal produce alongside premium meats from Australia, Japan, and beyond. More than just a restaurant, it celebrates the farmers, fishermen, producers, and culinary team whose craftsmanship transforms exceptional ingredients into memorable dining experiences.
appetizers
Sardine Toast | 188
source: Tawilis from Batangas
This was a favorite with the boys—and the parents, too. We didn’t expect tawilis to be this good—ang sarap! Taal’s unique freshwater sardines are beautifully marinated and served on a crisp, toasted croissant in a Spanish-inspired pintxos. must-order.
Baby Scallop with Miso Glaze | 168
source: Scallops from Ilo-ilo City
Personally, I loved the baby scallops from Iloilo. They’re de-shelled, skewered nine to a stick, and finished with a splash of calamansi. Ang sarap! I just missed eating them straight from the shell—they would’ve been even better with a bowl of garlic rice.
Black Angus Steak Tartare in Lumpia Shell | 328
source: Aurora Beef from Australia
The boys loved this Angus beef tenderloin wrapped in a crisp lumpia shell and couldn’t believe the beef was served raw. It turned into a fun introduction to steak tartare—with a reminder to enjoy raw beef only at reputable restaurants. Best eaten in one bite.
Roasted Chicken Liver Mousse • Mulberry Jam | 408
source: Mulberries from Tiaong Quezon
The mulberries from a Tiaong farm have just the right sweetness to balance the rich, creamy chicken liver mousse. Kulang ang bread—it’s so good you’ll want to scrape every last bit off the plate. simut sarap ito and this was a Kondwi favorite.
Fish Ceviche in Tiger’s Milk | 488
source: Lapu lapu from General Santos City
The fresh GenSan lapu-lapu is thinly sliced and paired with a citrusy ripe mango cream sauce that lets the freshness of the fish shine. Crisp sweet potato twirls on the side add a satisfying crunch.
Tuna Tiradito | 308
source: Tuna from General Santos City
Fresh tuna meets an unexpected combination of melon, gochujang, and chocolate for a sweet, spicy, and savory bite that teases the palate in one bite.
Shrimp Carpaccio | 248
source: Shrimp from Ilo-ilo City
The raw shrimp is marinated in an Asian-inspired sauce, topped with pickled sibuyas Tagalog, and served with crisp shrimp crackers made from shrimp shells and cooked rice. A good shrimp pica pica.
cocktail
The cocktail selection is limited but well executed—balanced, fruit-forward, and never overly sweet. Thoughtfully mixed, with every sip as enjoyable as the last.
Langka Gin Sour | 458
Langka gin puree, lemon
This was my favorite cocktail—a refreshing gin-based lemon drink with a subtle sweetness from langka, finished with a garnish of dried jackfruit. So sarap you’ll want to savor every sip.
Fresh Mango Sour | 458
Bourbon Whiskey, mango syrup, lemon
A well-balanced whiskey cocktail with bright lemon, ripe mango sweetness, and toasted mango cubes for a subtle smoky finish.
Strawberry Smash | 458
Dark rum, Strawberry, mint leaves, lime
Think of it as a strawberry mojito with dark rum, muddled mint, and fresh lime. Refreshingly citrusy with the berry sweetness.
For a non-alcoholic option, the refreshing hibiscus drink is bright, floral, and satisfying.
soup & salad
Roasted Kalabasa | 328
Roasted pumpkin soup topped with crunchy kalabasa seeds and croutons — rich, creamy, and satisfyingly crisp.
Hisyashi • Tuna Tartar | 348
Fresh tuna tartare served with a chilled gazpacho-style soup—an unexpected pairing that worked beautifully.
Rojak | 488
source: Local Parmesan Cheese from Bacolod
An eclectic mix of fruits, asparagus, local Parmesan cheese, and tamarind dressing. We liked this rojak-inspired salad with its sweet, savory, and tangy flavors.
Charred Bean | 468
source: Fresh Vegetables from Tiaong Quezon
Charred beans tossed in a salty bagoong vinaigrette and finished with cashews — unique vegetarian dish but ok lang.
big plates
I like the progression of the meal—from the starters, to the cocktails, then the soup and salad—setting the stage for the boys to enjoy the main grilled seafood dishes, wagyu steak and for the first time, eating rabbit!
Grilled Lapu-Lapu • Potatoes • Sambal Matah | 1,188
source: Lapu-lapu from General Santos City
This was our favorite—the char-grilled lapu-lapu, perfectly paired with a creamy calamansi, butter, and white wine sauce, balanced by the bright, spicy kick of sambal matah with bird’s eye chilies. Sarap ng pagka-grill ng lapu-lapu with smoky char.
Wild Caught Shrimp • Wagyu Fat | 498 (per piece)
source: Shrimp from llo-ilo city
Grilled big shrimps finished with smoky melted wagyu fat and a splash of calamansi. Sarap! The rich, buttery wagyu fat elevates the natural sweetness of the shrimps, while the citrusy kick keeps it bright and balanced. Order one per person—no sharing!
Japanese Fl Waygu Striploin | 1,448 per 100g (minimum of 150g)
source: Japan
Australian Wagyu Angus F1 striploin served with black pepper, harissa, salsa verde, and a rich demi-glace from beef broth reduction. Among the three steak options—Black Angus ribeye, tomahawk, or this F1 Wagyu striploin—this stood out for its deep umami flavor, beautifully grilled to medium. Honestly, it needs no sauce—just a touch of salt to let the steak shine.
Grilled Japanese Rice | 488
source: Wagyu from Japan
Japanese rice grilled paella-style with a crisp socarrat and rich umami from Wagyu fat. Ang sarap nito with the wagyu steak.
Rabbit • Mulberry Jam • XO Sauce | 1,288
source: Rabbit from Tiaong, Quezon
Grilled rabbit that eats like a firmer, chewier chicken without the gamey taste. Served with XO sauce, grilled vegetables, and mulberry jam for a savory-sweet finish. It’s also a thoughtful nod to rabbit as a more sustainable, protein-rich alternative.
Grilled Tuna Collar • Roasted Peppers | 988
source: Tuna from Gensan Allergen: Fish, Dairy, Gluten
Grilled tuna collar with beautifully charred skin, juicy meat, and smoky flavors, served with roasted bell peppers on the side.
small plates
The grilled side dishes made the main dishes extra special and Marvin highly recommended his mom’s ginataang langka.
Charred Ginataang Langka | 308
source: fresh vegetables from Tiaong Quezon
Ginataang grilled langka is Marvin’s mom’s heirloom recipe, inspired by her love for gata. At first glance, it looks like a pineapple, but it’s actually a thick slice of jackfruit with a beautiful char, generously smothered in rich coconut cream. A must-order.
Tinumok 288
source: fresh vegetable from tiaong Quezon, shrimp from ilo-llo
We love laing! This tinumok made with taro leaves, shrimp, and coconut cream hits all the right flavors—rich, creamy, satisfying.
Grilled Leeks • Bagoong Romesco | 308
source: fresh vegetables from Tiaong Quezon
Brought us back to the Calçot Festival in Catalunya, where we feasted on grilled spring onion leaves with romesco sauce. Here, the local grilled leeks are paired with a Filipino-inspired bagoong romesco. The leeks had a nice smoky char, though they were a bit challenging to separate and bite into, and the sauce leaned slightly salty.
Pickled Puso ng Saging | 248
source: fresh vegetables from Tiaong Quezon
This was our least favorite—the shredded banana heart, based on Marvin’s sister’s recipe, had a sour fermented flavor profile.
desserts
The desserts were a satisfying finish, served in solo portions. Order all the desserts and share them for a sweet ending to the meal.
Basque Burnt Cheesecake • Local Mulberry Jam | 508
source: fresh vegetables from Tiaong Quezon, Cheese from Bacolod
This was excellent—made with local Bacolod cheese featuring a rich, molten center, perfectly complemented by the sweet-tart mulberry jam.
Grilled tropical fruits • Coconut Foam | 348
source: Fruits from Tiaong Quezon
Love the natural sweetness of the grilled tropical fruits, elevated by creamy coconut foam and the delightful crunch of pili nuts.
Shokupan Brulee with Banana Cue | 308
A milk bread pandesal transformed into a crème brûlée, topped with slices of banana cue. Delicious on its own, but even better à la mode with a scoop of vanilla ice cream.
Basque Burnt Ube Cheesecake | 488
source: Ube from Baguio, Cheese from Bacolod
It tasted more like an ube halaya cake than a Basque cheesecake – we would have preferred a creamier, cheesier taste.
final thoughts
Kaen was a real treat for the boys—a feast of expertly charcoal-grilled dishes with a welcome focus on seafood, fresh vegetables, and even our first taste of rabbit. The steaks were beautifully char-grilled, making this a great spot for family celebrations.
Start with the Tawilis Toast, Baby Scallops, and Chicken Liver Mousse with Mulberry Toast. For cocktails, don’t miss the Langka Gin Sour. The Roasted Kalabasa Soup or Tuna Tartare Gazpacho are both excellent, while the Rojak is our pick for salad.
For the mains, our favorites were the char-grilled lapu-lapu with calamansi beurre blanc, wild-caught shrimp finished with wagyu fat, and the Kaen F1 Wagyu steak, best paired with the grilled Japanese wagyu fat rice. Complete the meal with the ginataang langka and tinumok—both standout vegetable dishes.
Save room for dessert. We highly recommend the Basque cheesecake and the Shokupan Brûlée for a satisfying sweet ending.
Congratulations to Marvin Agustin and the Kaen team for creating an outstanding sustainable seafood concept that celebrates bold Filipino flavors and the art of charcoal grilling. Wishing you continued success—we’re rooting for Kaen to earn the Michelin recognition it truly deserves.
Congratulations as well to Chef Miguel, the creative force behind Kaen’s operations, and Basque Chef Mikel Arregi, whose mastery of seafood shines through in every dish.
Check out Kaen Manila in Poblacion, Makati. Ample parking is available in front and beside the restaurant.
KAEN MANILA
📍6109 Albert, Poblacion, Makati City
⏰ Wednesday – Sunday 5:30 PM-10:30 PM
📸 @kaen.manila
📷 Kaen Manila
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Marvin for hosting us at Kaen Manila.
p.s. kaen was in the former location of kondwi. remembering KONDWI: Secret Art Cocktail Lounge in Poblacion
