For chefs, reaching the end of a kitchen shift can feel much like reaching the finish line of a long marathon. Running around the kitchen and cooking for hours on end can work up a serious appetite.
Some chefs head back home and whip up their own comfort meals; others head to late-night spots around the city for some well-deserved refueling. Either way, some of their answers might just surprise you.
Charles Angelo Montañez
Mamacita, Liyab, Onta (soon-to-open)
“I like going to Gongfu Hotpot in Makati since they’re open until 2 AM. I love everything on the menu, hahaha. But of course I like my beef so I order that, and those cheese balls.
Mister Kebab is a good option too! I always get the chelo kebab on biryani rice, and the mirza ghasemi (eggplant with egg).”
Donatello Montrone
Al Dente Pasta Bar, Al Dente Ristorante, Moderna
“After a long night in the kitchen, my go-to is usually a classic Margherita pizza. It’s probably my ultimate comfort food.
For years, my favorite was Salvatore Cuomo’s Margherita. Since they closed, I’ve had to find new favorites, so now I usually rotate between Crosta Pizzeria and Cutie Pie. When I’m craving a sandwich instead, I go for the PLT from Deli by Chele.
The funny thing is that during service I can spend hours obsessing over a plate, seasoning, texture, temperature, presentation, everything. When the second service is finished, all those standards disappear for myself.
My kitchen can be closing, everyone is cleaning down, and I’m basically standing there thinking, ‘Please, somebody feed me.’”
Raul Fores
Made Nice, Mamou, b.boi
“My top pick is burgers. When I was younger, it would be McDonald’s quarter pounder. Now that I’m older and take better care of my health, I’ll forego the late night meal and wait for the next day—but my go-to is Greenlight Burgers because it’s the closest to my favorite burger from Amboy which is in LA.
Second place would be Hummus Elijah. I am late to the Hummus Elijah game so I will say I am working through the menu trying to figure out which I like the most. Unfortunately it’s all so good!”
Valery Anthony
Lusso, Grace Park
“Anything with soup! Hotpot at Jiang Nan, Korean soups like dwaeji gukbap (pork and rice soup) at Paldo and Tang, beef noodle soup at Chinese Beef Noodle House, pickled fish soup at SCW Sichuan—these are just some of my faves!”
Francis Lacson
Digamo
“After service, my partner Diane and I usually head to Tita Au Bat and Bols in Marikina for their sinaing na tulingan, pork cartilage sinigang, and inadobong kambing. If we’re feeling adventurous, we order a bowl of their bat and bols—an upgraded version of Soup No. 5.
For a quick dinner fix, Pares House Marikina is always a great choice for their old-timer pares or pork adobo binalot, along with their crazy good, piping-hot chopsuey.
Did I mention both places are open 24 hours?”
Francis Tolentino
Taupe Dining, Cerulean, Analog
“After a long night in the kitchen, I always find myself craving something simple and comforting—usually it’s beef pares with rice, or sometimes adobo fried rice if I’m still at the restaurant.
There’s something about eating these kinds of food after a crazy shift. After spending hours thinking about plating, sauces, and all the little details, you just want something familiar, flavorful, and satisfying.
Funnily enough, some of my favorite meals have been consumed at really late hours, still in my chef’s uniform, eating pares or whatever we have left in the kitchen. It’s probably the least ‘chef-y’ meal, but after a long night, it tastes better than anything fancy.”
Lee Jan Anicas
Bakuran Tasting Club
“For me, it’s chicken. You can ask the whole team; we literally have tried fried chicken, roast chicken, chicken nuggets, and everything in between, ordered for delivery after service.
Chicken is one of the foods I was conditioned to eat when I was just starting out as a cook. It was accessible and affordable, and luckily, it’s also the team’s favorite.
There was one time after a full service—I got so hungry I got a whole bucket of chicken tenders just for me. I still remember the disbelief in the eyes of the team when I finished it. Same thing happened with a platter of chicken inasal from JT’s Manukan.
Was it healthy? No. Did I regret it? No. Would I do it again this week? Definitely.
Plus I love pairing it with our secret stash of beer. It’s a party!”
Jay Jay Sycip
The Fatted Calf
“On super busy days we go to this place called Sizzlingan ni Aling Meng’s. We go for either sisig or beef caldereta. That, or we go to Jiang Nan for hot pot.
If and when we have time, I would cook chicken tinola or bak kut teh with our pork ribs and trims from the restaurant.”
Miggy Cabel Moreno
Palm Grill, Cabel
“After every long shift at the restaurant, it’s always a staple for me and my chefs to share a feel-good meal. But since we’re usually tired from cooking almost all day, our go-to comfort food is something quick like pancit canton (extra spicy of course!), and toasted bread with butter. Add a glass of ice-cold soda, and it’s such a comforting meal.
People would always think that, as chefs, we eat good meals. Well, that’s not always the case.
When I get home after a long day at work, my quick fix is and has always been Spam and eggs. As simple as that.”
Ely Salar
Patisserie Le Choux-Colat
“After a long day in the kitchen, especially if we have events, I usually crave something simple.
One of my favorite things to eat is a good cheeseburger or grilled cheese sandwich. Sometimes the best reward is enjoying something familiar and uncomplicated.
When I’m at home, my wife and I have this little secret from our kids where we would order a cheeseburger and a strawberry milkshake late in the evening. The funny part is, we would sometimes sneak it away from our kids because it’s already late and we don’t want them to risk them waking up and asking for some. It becomes our quiet little moment together after a busy day, just relaxing and enjoying simple food.
Aside from burgers, we also love a good bowl of ramen or laksa.
One thing I’ve learned as a chef is that, after creating food for others all day, the meals that mean the most are often the ones that bring comfort, memories, and time with the people you love.”
[Minor edits have been made for clarity.]
Frequently Asked Questions
Each chef had the their own comfort foods after a long day of work, including dishes like burgers, Margherita Pizza, beef pares, and anything with soup.
After a long shift in the kitchen, the chefs sought out refuge in various restaurants like McDonald’s, Jiang Nan, Hummus Elijah, Crosta Pizzeria, Mister Kebab, and Cutie Pie
Because of their demanding work hours, a lot fo the chefs recommended restaurants that are open during the late hours or even 24 hours. This includes Gongfu Hotpot in Makati, Tita Au Bat and Bol, and Pares House Marikina.
Beef pares with rice appears repeatedly among the chefs interviewed, cited by both Francis Lacson and Francis Tolentino as a reliable post-shift order, alongside adobo fried rice and pork-based soups, reflecting its status as an accessible, satisfying Filipino comfort staple.
Some do — Jay Jay Sycip cooks chicken tinola or bak kut keh at home when time allows, and Ely Salar and his wife share a late cheeseburger and milkshake. Others, like Raul Fores, prefer to wait until the next day rather than eat late.
