Taupe’s dramatic yet minimalist, cozy interior
There is no sign on the façade. The white curtains hide—hide—the indoor happening. Yet behind the curtains and minimalist facade is where a Philippine culinary milestone could be taking shape, without hype—one more proof that gastronomy in Metro Manila is getting exciting, like in the world’s food capitals. In short, the Philippines (fast becoming the traffic capital of the world) is not lagging that far behind.
To us, among the first to visit this new kid on the block, Taupe, was a surprise experience that night. It was so new that it took us some time to find Taupe by Chef Francis “Kiko” Tolentino on 26th Street, Taguig. But once you stepped inside and saw Chef Kiko busy at the cozy kitchen counter, you realized you’d be in for some experience; Chef Kiko and his team were working quietly behind the counter. This is kitchen theater done quite nonchalantly yet meticulously.
We felt privileged to have this front row seat to the latest exciting phase in the career journey of Francis Flores, one of the country’s foremost marketing and branding experts, whose relatively young career has put him at the helm of the branding of Jollibee (as Global Brand chief marketing officer and JFC Philippines country marketing head) and more recently, Smart (SVP, Business Unit Head, Mobile/Wireless Individual).
Last year, he put up his own marketing consulting firm (FEF), and continued his Forefront Lifestyle Group. He has struck out on his own now, in relative youth, when he can still chart his own creative path.
It is in this personal context that Flores conceptualized Taupe with partners, investors, and with Chef Francis Tolentino. “Taupe by Chef Francis Tolentino is more than just a restaurant; it’s the embodiment of a lifestyle experience that our company, Forefront Lifestyle Group, aspires to create,” Flores tells TheDiarist.ph. “We envision Taupe to be a place where our mission of crafting epic experiences comes to life, particularly through a tasting menu concept that explores flavors and showcases Chef Francis’ culinary artistry.”
Taupe’s innovation lies in how it coaxes global flavors out of local, even indigenous, ingredients sourced everywhere in the Philippines. And what struck us is how the taste isn’t only good and distinct, it is accessible. You get it easily, sense the difference, and crave for more. Nothing pretentious.
The menu is sophisticated, yes, but it is sumptuous and not overplayed. That’s perhaps why this early, more and more diners find it, to use today’s favorite word, “relatable.”
This menu shows how Chef Kiko Tolentino taps our food resources, from blue crabs, organic egg in Pateros to tiger prawn in Roxas City, kurobota belly, to chocolate from South Cotabato.
Tolentino explains: “Taupe is my canvas where I express my passion for elevating Philippine ingredients into an art form. It’s a place where the love for my homeland’s produce and my favorite global flavors come together to create culinary masterpieces. Each dish is a flirtatious play of textures and tastes, a narrative of my journey through food, stylishly plated to perfection.”
He elaborates on how Taupe gives Philippine cuisine a global appeal using a tasting menu concept that sets the diner on a journey to the country’s far-flung places—in one sitting. “Our Signature Tasting Menu is my ode to the senses, a seductive journey through the flavors I hold dear. It is here that I present dishes that not only showcase the quality of local ingredients, but also how seamlessly they can dance with global elements to create something truly extraordinary. You can expect ingredients like Cebu’s blue crab, Roxas’ tiger prawns, Bontoc’s purple potatoes, and Cotabato’s chocolate, to name a few, all coming together in a symphony of tastes that are both familiar and surprising.”
Some of local finds showcased in the menu:
– Cebu blue crab, renowned for its sweet flesh, sourced directly from the coastal waters of Cebu
– Manila clams, harvested from the clean bays around the capital, bringing a taste of the sea to the dishes
– Aklan oysters, from the Visayas, known for their creamy texture and rich taste
– Apahap, also known as the local seabass, from sustainable fisheries that ensure freshness and quality
– Roxas tiger prawn, a product of the rich marine biodiversity of Roxas City
– 36-hour Kurobota pork with batuan and kamias, a balance of sweet and tangy flavors that is truly Filipino
– Bontoc purple potato, a vibrant and nutritious tuber from the mountainous regions of Bontoc
– South Cotabato chocolate, made from cacao beans that are rich in history and flavor
– Carabao’s milk, sourced from local dairies, a unique Filipino twist to Taupe’s dairy fare
Taupe has chosen these ingredients not only to represent their places of origin, but also to create flavors that complement the dish, and just as important, to put it in the Philippine cultural and lifestyle context.
“We’re committed to supporting local farmers and producers, showcasing the best of what the Philippines has to offer, and ensuring that each dish at Taupe tells a story of our rich culinary heritage,” says Tolentino. Flores explains their vision: “We believe there’s a clientele for this type of restaurant in the metro because of the growing sophistication and culinary curiosity among diners. People are increasingly seeking unique, high-quality dining experiences that offer more than just food, but a journey of flavors and stories.
“The metro’s dining scene is vibrant and diverse, continuously evolving with global trends while maintaining a strong sense of local identity. There’s a dynamic mix of traditional eateries, modern cafes, and world-class restaurants, catering to a wide range of tastes and preferences. This diversity reflects the cosmopolitan nature of the city and the adventurous spirit of its diners.”
The marketing authority defines his market: “Our target market at Taupe is the discerning food enthusiast who appreciates the art of fine dining. They desire a story, an experience, a seductive journey, from the first alluring appetizer to the climactic, blissful dessert. It’s this journey we offer, and it’s this journey we know our diners seek.
“They include culinary adventurers, style-conscious diners, and those celebrating special occasions. We aim to attract local and international guests who seek an exceptional dining experience that goes beyond the ordinary.”
Tolentino brings it closer to his self-identity: “Taupe is also a reflection of my personal style and culinary philosophy. I prefer simplicity and elegance, allowing the rich, natural colors of the food to shine—much like how Taupe acts as canvas for vibrant dishes. This minimalist approach ensures that the dishes stand out and speak for themselves.”
On top of all that, for us diners, Taupe is the global Filipino—here and now. —Thelma Sioson
At Taupe’s Instragrammable corner: Chef Francis Tolentino (far right), Francis Flores (topmost), with guests Pen Roque (2nd from left), Annie Ringor beside him, and Thelma Sioson of TheDiarist.ph
