Most people usually walk into a restaurant already aware of what they’re going to get—because most restaurants are known for something specific: a bestselling pasta, a signature burger, famous fried chicken, or the decadent dessert that’s gone viral on social media.
Leave the Menu at Home
These dishes are part of a restaurant’s identity, items people immediately associate with the brand, recommend to friends, and return to again and again. At Curio in Quezon City, they don’t have one. They don’t even have a menu.
Instead, they have pots of freshly cooked food laid out turo-turo style—a sight that nostalgically reminded me of coming home and peeking into the kitchen to see what had been made for lunch. And at that exact moment I could only think of one thing: Ano’ng ulam?
A Great Day to Come Hungry
Located along Maginhawa, Curio is a new neighborhood spot that has boldly abandoned the fixed-menu format in favor of whatever chef and co-owner Bettina Arguelles feels like cooking on a given day. As a result, the dishes change daily, depending on what’s fresh, what’s in season, or what she might currently be craving.
When I dropped by, I had the pleasure of trying their eggplant fritters, which were a surprising departure from the iconic tortang talong shape with the stem still attached. These were thicker, more compact, and evenly formed pucks that had a crisp, golden-brown crust. On the inside, it was soft and rich, but still firm enough to chew rather than just a mushy mess—a perfect partner for either their chili-filled sweet and sour sauce or homemade banana ketchup.
After their flavorful fritters came Curio’s richer take on pares, a savory Filipino classic. Despite having truffle, an ingredient from a totally different end of the food spectrum, their pares still felt familiar and approachable with the same core elements we associate with the hearty, affordable stew: tender blocks of beef that break apart with each bite, and a thick, glossy sauce that perfectly captures the sweet-savory warmth that pares proudly boasts. The truffle, although subtle, added a savory umami flavor that feels indulgent without turning the humble dish into something pretentious.
Another standout was the generously filled cabbage rolls where ground pork was tightly wrapped in leafy blankets of cabbage, then covered in a thick, aromatic tomato-based sauce that reminded me of something you’d find on pasta. It paired especially well with a steaming serving of rice, though it was filling enough to enjoy on its own as a nourishing snack. It instantly brought back memories of the cabbage rolls my lola used to make at home. And with all due respect to her, Curio’s version might have just outdone them.
Bread Winner Energy
Then there were their breads—the kinds you’d happily spot and immediately point at to order behind the glass case of your favorite neighborhood bakery.
Their cheese bread was fluffy and cloud-like, with a lightly toasted, golden exterior that gave way to a creamy, cheese-filled core. Inside was a rich, melty cheese filling that added richness to every bite. Warm and fresh, I joked that it was something dangerously easy to overeat.
Their pillowy adobo-filled pandesal was just as good. It was stuffed with savory pork that was garlicky, slightly tangy, and amazingly tender. It had the familiar comfort of something you’d throw together at home using leftover adobo and fresh pandesal—only done far better here.
And then there was the Mallorca ensaymada, Curio’s take on the classic Filipino pastry many already know and love. Instead of the usual grated cheese topping, their version prioritizes indulgence without heaviness by leaning purely into the pastry’s buttery richness. It was delicate and soft, practically disappearing the moment I bit into it.
Come Home to Curio
With food that’s comforting, thoughtfully made, and generous in ways only meals at home can recreate, it’s clear to me that Curio uses warmth to create a kind of experience that feels familiar from the very first bite. And that experience extends beyond the plate.
Chef Bettina is often around the space herself, chatting with customers, checking in on tables, and moving through the room with the ease of someone welcoming people into her own home rather than managing a restaurant. If you’re unsure of what to get, she’ll gladly walk you through the day’s options. There’s no stiffness, no intimidation, and definitely no pretention—you simply look at what’s available, point to what you want, and eat.
Curio’s identity, then, isn’t built around a signature dish or a tightly defined cuisine. It’s built around the feeling of being fed well, welcomed warmly, and knowing that there’s always something good in store, even if you don’t exactly know what it is yet.
Maybe that’s why Curio feels less like somewhere to eat, and more like somewhere to come back to.
Curio is located at 101A Maginhawa Street, Quezon City.
Frequently Asked Questions
Curio is located at 101A Maginhawa Street, Quezon City, making it a convenient stop for students, nearby residents, and anyone exploring one of the city’s most popular food streets.
No. Curio does not have a fixed menu. The dishes change daily depending on what’s fresh, what’s in season, and what Chef Bettina Arguelles feels like cooking that day.
Curio serves comfort food in a modern turo-turo format. Expect a rotating mix of Filipino favorites, global influences, savory ulam, fresh breads, pastries, and other home-style dishes.
Curio stands out for its no-menu concept, warm neighborhood atmosphere, and food that feels personal and comforting. Rather than focusing on one signature dish, it offers the feeling of being welcomed and fed well—much like coming home.
Chef Bettina Arguelles is an award-winning Filipino chef with a background in luxury hotels and international kitchens. She was the first Filipina executive chef of a five-star hotel in the Philippines at Sofitel Philippine Plaza Manila, and was named Chef of the Year 2019 by the World Gourmet Awards during her time in Singapore.
