Chefs Mikee Lopez and Alex Tan may be the new kids on the block, but their maiden restaurant Tandem proves that they’re ones to watch. Focusing on thematic menus, the couple does away with labels to create contemporary tasting menus unbound by cuisine. The possibilities are limitless—from whimsical menus inspired by emotions or music to their latest offering celebrating rice in various forms, the “tandem” of Lopez and Tan births dishes that are as delicious as they are creative, grounded in clever technique. Recently, they’ve opened up their kitchen to à la carte dining, allowing guests to experience a more relaxed and easygoing version of the restaurant while still maintaining eclectic food done at a high standard—risotto with red curry, pyanggang with sambal, sinigang on a stick, you name it.