FLOW is a fine dining concept shaped by intention, storytelling, and cultural exploration, offering a Peruvian Filipino tasting menu that bridges the worlds of Latin America and Southeast Asia.

The restaurant draws from 2 of only 17 megadiverse ecosystems of the world — Peru and the Philippines, showcasing indigenous ingredients through the lens of biomes, landscapes, and local narratives. Each dish reimagines a place where these two countries sit side by side, highlighting their common traits, shared spirits, and deep connections to land and craft. FLOW also celebrates local artisans, grounding the experience in a philosophy that honors material, environment, and cultural memory.

At the helm is Chef Kevin Uy, who spent five years in Peru training under Chef Virgilio Martínez and Pia León at Central, the world-renowned restaurant ranked number one by The World’s 50 Best Restaurants. After his time at the Basque Culinary Center in San Sebastián, Kevin’s culinary journey has taken him from academic rigor to hands-on research in the Andean mountains.

Alongside Chef Kevin is Co-Executive Chef Gabriel Ong, who has worked at Alain Ducasse at Morpheus in the City of Dreams, Macau and Amber at The Landmark Mandarin Oriental, Hong Kong—a two and three-MICHELIN-Star restaurant, respectively. After much traveling, Ong flew back to the Philippines and eventually became the Head Chef at the Tasteless Food Group Manila.