Erik Matti has spent decades making films that are gritty, unpredictable, and never afraid to throw audiences off balance.
At Rekdi, his newest venture in the pulsing heart of Poblacion, he’s doing exactly the same thing—only this time, the plot twists come served on a plate instead of the silver screen.
Walking into the three-story space feels a little like entering three different acts of a film. The first-floor bar, YAGANGYANG AT REKDI, is an intoxicating opening sequence, buzzing with both cocktails and conversations growing louder as the night wears on and as the drinks flow. Upstairs, the second floor slows the pace with grilled dishes, noodles, and vegetables meant for mixing and matching. On the third floor, the grill takes the lead, turning flames and smoke into stars.
If Rekdi were a movie, it wouldn’t be one that spoon-feeds its audience. It trusts you to piece together the story, one bite at a time.
How Erik Matti Went from Filmmaker to Restaurateur
For Matti, becoming a restaurateur wasn’t a mid-career plot twist but a long-held dream. “If culinary arts had become popular earlier, I probably would’ve been a chef instead of a director,” he expressed.
His first restaurant many years ago in Cubao Expo was born while he was neck-deep in advertising work. Yes, commercials paid well, but client revisions often dulled his creative process. Cooking, on the other hand, offered him both freedom and instant gratification.
“You cook it, send it out, watch the customer eat it, and immediately see their reaction,” he said. “Movies take months, even years. A restaurant gives you that creative feedback right away.”
How Erik Matti’s Creative Philosophy Comes to Life on Every Plate
Unsurprisingly, his filmmaking philosophy spills into the Rekdi menu. Matti describes both his films and his food with remarkably similar language: gritty, rough around the edges, and just chaotic enough to keep people on their toes.
“My films are polished, but I always inject something crazy,” he shared. “It’s the same with food. I like putting together ingredients people think shouldn’t work—as long as, in the end, they do.”
That guiding principle reveals itself in nearly every dish that I tried. A standout, though, was their Grilled Cabbage with cheesy parmesan cubes, blocks of salted egg, and bright red chillies sprinkled all over. On paper, it reads like a casting call that should never have happened. On the plate, however, everything crunches together nicely for a smoky, salty, and definitely spicy experience that feels perfectly satisfying even without any meat.
Another unexpected hit was their Grilled Baby Mackerel, served with bits of fresh orange, pickled cucumbers, and dollops of kimchi. It sounds like a combination that would belong in different kitchens in different countries, but each element plays its part. The rich, smoky fish is brightened by the citrus, the pickles add a sharp crunch, and the kimchi lends a funky, spicy kick that keeps the dish from feeling too heavy. Like one of Matti’s films, it’s full of unexpected turns, yet every twist somehow leads exactly where it should.
Their menu also includes a blockbuster take on pandesyosa, a classic Visayan pull-apart bread. Soft and fluffy on the inside with lightly charred edges from the grill, it’s served warm with a subtle smokiness that makes it distinct from any other pandesyosa that I’ve had before. And since this is a potato bun, the bread is extra pillowy and dangerously easy to keep pulling apart piece after piece. It’s simple, comforting, and the perfect vehicle for soaking up sauces—or enjoying on its own between the bolder flavors on the menu.
Why Rekdi Refuses to Be Defined by One Filipino Cuisine
These dishes showcase Rekdi’s distaste for regional labels. Instead of anchoring itself to a single genre of Filipino tradition, the kitchen embraces what they call “home pantry cooking,” freely borrowing ingredients like miso, Parmesan, capers, soy sauce, and anchovies if they make a dish hit harder.
The result isn’t fusion for fusion’s sake—it simply tastes familiar enough to comfort you while remaining surprising enough to keep you curious. Vegetables also enjoy leading roles at Rekdi instead of being relegated to supporting cast status. Here, they’re smoky, deeply seasoned, and every bit as compelling as the proteins.
Why Erik Matti Wants Rekdi to Feel Like Home
Just as memorable as the food is the atmosphere Matti intentionally built. During Rekdi’s opening days, he overheard diners apologizing for talking too loudly.
“I told them, ‘No,'” he recalled. “I want everyone talking.”
That wasn’t the case anymore when I visited as tables overflow with stories, laughter, friendly banter, and nobody seems to be rushing through dinner. Like a good film, Rekdi invites you to stay until the credits roll, and it might even convince you to stick around for the post-credit scene downstairs with another drink or maybe a bowl of dessert.
The biggest surprise of all is that Rekdi doesn’t feel like a celebrity passion project or a director’s vanity venture. It feels like a bold, slightly rebellious, and never-boring extension of Erik Matti himself.
Some directors leave audiences asking, “What did I just watch?” Matti’s newest production leaves diners asking something much better: “Ano’ng o-orderin natin next?”
Rekdi is located at 5713 Pagulayan, Poblacion, Makati City.
Frequently Asked Questions
Rekdi is owned by acclaimed Filipino filmmaker Erik Matti.
Rekdi is located at 5713 Pagulayan Street, Poblacion, Makati City.
Rekdi serves contemporary grill-focused dishes inspired by Filipino home cooking while incorporating global pantry ingredients like miso, Parmesan, anchovies, soy sauce, and capers.
Rather than representing one regional Filipino cuisine, Rekdi embraces an ingredient-first philosophy that combines local flavors with international influences.
Erik Matti is one of the Philippines’ most celebrated filmmakers, known for acclaimed films such as On the Job, Honor Thy Father, Seklusyon, and BuyBust. His work spans crime thrillers, horror, action, and drama, earning both local and international recognition for its bold storytelling and distinctive style.
