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Apo Filipino Heritage Restaurant

Jeeves De Veyra

<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1765363144305APO EXTERIOR NIGHT 2.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Apo Filipino Heritage Restaurant is at Goldman Plaza in Salcedo Village. Jeeves de Veyra"/>Apo Filipino Heritage Restaurant is at Goldman Plaza in Salcedo Village. Jeeves de Veyra</div>With Apo Filipino Heritage Restaurant, Kian Kazemi hasn’t just opened a new eatery — he’s created an extension of his home.Once upon a time, Kazemi had his moment in the spotlight as a &quot;Pinoy Big Brother&quot; alum. But these days, he lives a much quieter life as a food industry entrepreneur and as a family man.As a matter of fact, this new restaurant was largely inspired by wife Nikole and his four kids passing on stories and heritage through food.The name itself has a trio of meanings. &#x27;Apo&#x27; is a clever way of giving respect to the elderly and the young -- being a term of respect to the seniors, and a term of affection for grandchildren. The logo, inspired by Mount Apo, takes on another meaning symbolizing strength.Stepping into Apo feels like going into a family dining room. It’s a comfortable space with no-frills décor. Kazemi beams with pride that Apo was built with his own hands taking on the designer and contractor roles for this restaurant. The family is particularly fond of the Amakan bamboo weave mostly seen as walls in native huts. These adorn the walls, with a bigger version serving as a backdrop of the bar.  On the ceiling hangs a model of a native outrigger fishing boat that serves as the interior’s centerpiece.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1765363227868kian and family.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Kian Kazemi and family at Apo Filipino Heritage Restaurant. Jeeves de Veyra"/>Kian Kazemi and family at Apo Filipino Heritage Restaurant. Jeeves de Veyra</div>While Kazemi has long been part of the group behind Persia Grill, the couple&#x27;s first independent restaurant was Izakaya Hamachi on the other side of Salcedo Village.The Kazemis are particular about the recipes in the menu saying that they will only have food that they will personally serve to their kids. This extends to the choice of ingredients.Nikole is an accomplished researcher in natural farming, a method that goes far beyond organic practices. By fermenting leaves and vegetables into chemical-free fertilizers, she ensures the produce tastes as fresh and natural as possible. This commitment carries over to their restaurants, where many sauces, marinades, condiments, and even iced teas are crafted in-house.Apo, with mostly Ilonggo food, is further inspired by his mom who grew up in Iloilo. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1765363929168INASAL ON the Grill.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Inasal on the grill. Jeeves de Veyra"/>Inasal on the grill. Jeeves de Veyra</div>Her influence can be felt all around the restaurant, particularly on the grill. The inasal is her recipe, and as such is named Chato’s Inasal after her. The inasal, which also comes in pork and tanigue versions, are grilled as ordered so they get to diners hot and fresh.  It takes a bit of time, but it’s worth the wait. These are grilled on real charcoal -- a rarity in restaurants within the Central Business District, that Kazemi had to pay a premium for a top-of-the-line exhaust system to satisfy building requirements.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1765363886668kansi.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Inasal on the grill. Jeeves de Veyra"/>Kansi. Jeeves de Veyra</div>Personally, kansi is my benchmark dish for an Ilonggo restaurant. I was very happy with Apo’s version. It’s intense with that sour batwan with literally melt-in-your-mouth beef in the dish. Kazemi&#x27;s flex is that he doesn’t have pressure cookers in the restaurant, and stews meat 6 to 8 hours to get it that buttery tender and to squeeze out all of that meaty flavor into Apo’s rich meaty broth.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1765363856529sinuglaw.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Sinuglaw. Jeeves de Veyra"/>Sinuglaw. Jeeves de Veyra</div>Every Filipino region has its own version of kinilaw and sinugba or inihaw.  Sinuglaw is a combination of these two dishes with the batwan used as a souring agent for the tanigue kinilaw. While not as strong as calamansi, it doesn&#x27;t overshadow the grilled pork.For solo diners, its Heritage Solo Sets come with an entrée and specialty rice.  Apo does serve food that goes beyond the Ilonggo region.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1765363829469tofu sisig.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Tofu Sisig. Jeeves de Veyra"/>Tofu Sisig. Jeeves de Veyra</div>Tofu sisig is my go-to dish when I must cut down on meat. This does pack a punchy spice, and I’d recommend asking for it to be toned down a bit if you’re not into spicy food, better with a squeeze or two of calamansi to add some brightness.  While keeping off the carbs is a way to really make this healthy, extra helpings of rice help make this into a filling meal.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1765363800650lamb adobo.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Lamb Adobo. Jeeves de Veyra"/>Lamb Adobo. Jeeves de Veyra</div>Apo’s lamb adobo is a dish Kian&#x27;s mom cooks for his dad. This is a salute to Kian’s multi-cultural culinary heritage. Lamb isn’t used often in Filipino cookery but is used extensively in Middle Eastern food. For this lamb adobo, Kian gets the meat from the Persia Grill supplier.This is a dry version of adobo where Kian boils the lamb for a long time for the sauce to reduce and stick to the meat. The result is a dish of fall-off-the-bone lamb with the meat&#x27;s slight gamey notes adding an exotic twist to an otherwise familiar dish.At first, Spanish dishes are a curious addition to an Ilonggo restaurant. Kian’s grandparents are Spanish, though they passed away before his mom was old enough to talk to them. Some recipes have been passed on and have made their way into Apo’s menu.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1765363767968callos.jpg" style="width:960px;display:block;height:auto" class="fr-fic fr-dib" width="960" alt="Callos. Jeeves de Veyra"/>Callos. Jeeves de Veyra</div>Starting with the callos from his grandmother&#x27;s recipe, this has a properly smoky tomato sauce with olives, chorizo, and surprisingly, bits of kamote. Kian insists on using meat and tripe from freshly slaughtered oxen for this dish.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1765363735810LENGUA.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Truffle Lengua. Jeeves de Veyra"/>Truffle Lengua. Jeeves de Veyra</div>The sizzling truffle lengua is a must-order.  Served sizzling on a cast iron plate, one can already smell this as it comes to the table. Kian has this sliced thinly, almost sukiyaki like, to make the lengua soft and tender, letting it sponge up every last piece of its sauce.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1765363701169COFFEE AND PASTRY.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Coffee and pastries. Jeeves de Veyra"/>Coffee and pastries. Jeeves de Veyra</div>You cab also stop by for Apo’s own bottled iced teas, chocolate, or coffee with a dessert on the side. Try the leche flan made by Kian’s mother specially served in llaneras for that extra bit of nostalgia.The dessert to try is the Chocolate Langka Pie supplied by Purple Yam -- a treat with a Theo and Philo chocolate filling topped with a thin layer of jackfruit. It’s not too sweet and is great with your hot beverage of choice.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1765363655329Kesong Puti and Basil Emapanada.jpg" style="width:960px" class="fr-fic fr-dib" width="960" alt="Kesong Puti Empanada. Jeeves de Veyra "/>Kesong Puti Empanada. Jeeves de Veyra </div>Also try Apo’s Kesong Puti Empanada. This has a basil-kesong puti filling with a delicate thin and crunchy shell. Paired with an unusual pink salsa made with tamarillo  --  a fruit from a tomato that’s pink on the inside and blood red on the outside.Whether as a merienda stop, a lunch or dinner place, or a venue for family gatherings, one can come here three or four days a week and try something new.Apo Philippine Heritage Restaurant is a worthy stop in your next Salcedo Village food crawl.<div> </div><div>Apo Filipino Heritage Restaurant can be found on the ground floor of Goldman Plaza. 106 LP Leviste in Salcedo Village, Makati and is open every day from 10 a.m. to 10 p.m. </div>

From Ilonggo classics like kansi and inasal to inventive dishes like truffle lengua and lamb adobo, every plate at Apo Filipino Heritage Restaurant tells a story crafted with love, care, and ingredients you can trust.

From Ilonggo classics like kansi and inasal to inventive dishes like truffle lengua and lamb adobo, every plate at Apo Filipino Heritage Restaurant tells a story crafted with love, care, and ingredients you can trust.

Makati eats: Family recipes shine at Apo Filipino Heritage Restaurant

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Makati eats: Family recipes shine at Apo Filipino Heritage Restaurant

Jeeves De Veyra

Published Dec 11, 2025 11:00 AM PHT

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Apo Filipino Heritage Restaurant

Ilonggo food

Filipino restaurant

Salcedo Village

Makati eats

Makati restaurant

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