By day, 25-year-old Cody Yap crunches numbers. By night, he travels around the metro in search of meals worth raving about as Remy, the persona behind Remy Eats.
The name is a nod to the ambitious rat from the animated film Ratatouille, a childhood favorite that influenced—and hinted at—his own journey into the world of food.
How Cody Yap Built a Following by Keeping His Food Reviews Honest
He enjoyed cooking at a young age, mostly because he wanted his meals prepared a specific way. This led him to opening a cooking-focused account before shifting into vlogging. “I transitioned into vlogging because I originally wanted to learn how to code and build the Remy Eats app (recently rebranded as Recs),” the banker says. “However, the vlogs became much more popular than the app. My inspiration comes from foreign creators who present food authentically from their own personal perspectives.”
From casually setting up his website back in November 2024, posting content every three days, he took his digital side hustle more seriously when he released his Remy Eats app in February 2025. But while the app was the main goal, it was the videos of him visiting and documenting his dining experiences around Metro Manila that found an audience and picked up steam.
“I was definitely surprised by the growth,” he said. “The turning point was around August 2025 when I started receiving invitations to various events and restaurants. That was when I realized I should invest more seriously in content creation, especially as the app wasn’t gaining the traction I had hoped for.”
Part of the appeal lies in the range and diversity of his food adventures. Unlike content creators who zero in on a particular niche, Yap visits and features fine dining establishments, neighborhood mom-and-pop eateries, and even humble karinderyas. And he chooses these places based on genuine curiosity, rather than trends. “I eat everywhere,” he says. “I love exploring and visiting places, and I’m not afraid to do it solo.”
He is also hesitant to use superlatives. Rather than declaring every restaurant “the best,” Yap prefers to focus on describing what the dishes actually taste like and why it works. It’s an approach that feels refreshing especially in a time when many are quick to drop hyperboles.
Why Cody Yap Takes Steak More Seriously Than Most People
If there’s one thing he is always on the hunt for, it’s steak. A favorite since he was a kid, steaks are often reserved for special occasions, and that’s why he takes the matter pretty seriously. For him, it should always be cooked medium-rare. His preferred cut is ribeye, particularly for the prized rib cap, which offers the richness, tenderness, and flavor he seeks.
“What makes a great steak is definitely the sear which, I’m sorry, but most restaurants miss out on. I personally dislike grill marks since they only give a char flavor rather than that gorgeous Maillard reaction all throughout the steak.”
He adds, “what also makes a great steak for me is the sauce. After eating through so many steaks, at some point, most tend to taste similar so a great and unique sauce makes a restaurant more unique.”
The details are surely not lost on Cody. In fact, it’s these very nuances that make his dining experiences more memorable—not just for himself, but also for the many followers eagerly awaiting his next post.
The Top 5 Steak Spots, According to Cody Yap (in random order):
1. Antonio’s Tagaytay
“I love how they serve their steak with 8 condiments, especially the gorgonzola hollandaise, and top it with fried onions.”
What to order: “Their 35-day dry-aged ribeye specifically, cooked on a charcoal oven.”
2. Mamou
“The first time I enjoyed a proper dry-aged steak was at Mamou and to this day I still visit them every now and then. For the longest time, they have been consistently good to me, and I’ve only had one bad experience ever. Every branch I visit the quality remains the same, featuring a great sear, perfect medium-rare cooking, and great taste! That’s why it’s in my personal top 5.”
What to order: “Their Dry-Aged USDA Prime Porterhouse steak is a must with steak rice and spinach”
3. Ruth’s Chris Steak House
“I’ve tried this in the US and comparing it here, it tastes the same. By now, you know I enjoy my steaks on a hot plate. The ambiance is great, and the steaks are great served with hot delicious butter and their bearnaise sauce, which compensates for the grill marks rather than a consistent sear.”
What to order: “Get the Cowboy Ribeye make sure to request extra butter .”
4. M Dining
“Amongst other steaks I’ve tried, theirs has a unique funk to their steak and I love it! They serve it with three different sauces and each bite just melts in your mouth. They deserve to be on my list as well because it’s not just the steaks that are great but lots of great dishes from pastas to other mains and dessert.”
What to order: “House Dry-Aged Ribeye bone-in is my choice here.”
5. Steak Market
“Value for money! They have a good sear and eating it with their steak rice is a treat! You get a lot more than what you pay for at a steak spot. It’s just that the ambiance is a lot more casual versus these other steakhouses.”
What to order: “Steak PH serves USDA Prime Ribeyes for 3k per kilo. I mean where can you get a better deal than that. “
Frequently Asked Questions
Cody Yap or more commonly known as Remy Eats is a Metro Manila-based food content creator known for his honest restaurant reviews, food recommendations, and the Recs app.
Steak is one of his favorite foods, and he frequently reviews steakhouses while sharing what makes a truly great steak.
He prefers ribeye, especially the rib cap, because of its rich marbling and flavor.
Medium-rare, with a deep, even Maillard crust.
Antonio’s Tagaytay, Mamou, Ruth’s Chris, M Dining, and Steak Market.
A proper sear, medium-rare doneness, quality beef, and a sauce that complements rather than overpowers the meat.
