Vlad Bunoan

Siklab+ in S'Maison and Kuhol ni Tanggol. Handout

Article (news)

Leah C. Salterio

<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/176801370683610012026 combo 2.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Siklab+ in S&#x27;Maison and Kuhol ni Tanggol. Handout </div>For years, The Bistro Group has built its business on American and international franchises brands like TGIFridays and Italianni’s among others. Today, it is betting that Filipino food, if done with the same rigor, systems, and scale, can be just as successful.The revival and expansion of Siklab+, the group’s first homegrown Filipino concept, marks a strategic shift for the company, one that chief operating officer Guia Abuel says is rooted in experience, timing, and a growing confidence in the local market.“We started with TGIFriday’s and we were quite successful with that formula,” Abuel told ABS-CBN News. “Ever since, we’ve been getting different brands from abroad and the public witnessed the success of TGIFriday’s, Italianni’s and more recently, Texas Road House.“With the experience that we had through the years, we felt the company is prepared to come out with a locally conceptualized and homegrown restaurant.”The Bistro Group first opened Siklab originally in 2014, but that only lasted for only four years. “It was also Siklab at that time,” shared Abuel. “But it did not really flourish. We just had one branch at Greenbelt 3. Maybe we didn’t have the expertise yet in the business. Maybe at that time, we were more comfortable with the financial model and the set up of a franchise restaurant from the US.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1768013276591Siklab S Maison now open.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Siklab is now open at S&#x27;Maison. Handout</div>“So Siklab was set aside then. The challenges, when the restaurant is from the US, Filipinos who have this Western notion, are very inclined to patronize Western brands. TGIFriday’s was an instant success for us. But from a locally grown concept, it really takes a lot of time and effort to really have a good concept.“Maybe it just took us more years to improve the way we do things in terms of putting up our own concept like Siklab. The past few years, we’ve seen success of other Filipino restaurants, which I don’t want to name. They became inspiration to us. So we decided to revive Siklab and put all our energy into it. “We have all cuisines – American, Italian, Japanese. Looking at our competitors, we saw there was great potential. Maybe it’s time that we put up our own and revive Siklab from years ago. But it should be an improved and better one. That’s why we call it Siklab+.”The Bistro Group initially brought all their concept chefs together to come up with a better menu for Siklab. “That took six months to a year before we finalized our Siklab menu,” said Abuel. “Coming from the old Siklab, I guess we learned from our mistakes. We had a lot of concept chefs from our different brands – Italianni’s, Modern Shang, Fish and Co. “We made some sort of a competition, like perhaps making the best adobo or the best kare-kare. Then we presented it. We see what was best. Or we combined the ideas that they have until we came up with a final menu.”<div> </div><div>Fun Filipino menu</div>Whether catering to locals craving comfort food, tourists discovering Filipino flavors, or balikbayans reconnecting with tastes of home, Siklab aims to stoke the fire for Filipino cuisine.The menu debuted at Siklab’s first branch at Shangri-La Plaza in November 2024, followed by a second outlet at Evo, an Ayala property in Kawit, Cavite, which opened last year. The concept now expands further with the opening of its third branch at S’Maison.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/176801367181510012026 combo 3.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Crispy Pata and KKK Klasikong Kare Kare. Handout</div>Playful yet familiar, the menu features dishes such as Kuhol ni Tanggol — named after Coco Martin’s popular “Batang Quiapo” character — Scallops ni Maritess, Okay na Okoy, Gising Gising Na, and Paboritong Pork Sisig, alongside merienda staples like pancit, palitaw, and bibingka, as well as newer dishes designed to become future favorites.“We tried to have a fun menu, not too serious,” said Abuel. “Prior to opening Siklab at S’Maison, Siklab at EDSA Shangri-La has been our flagship store. They doubled their sales from last year. The restaurant continues to grow.”Rooted in Filipino tradition and flavors, Siklab speaks to every generation, young and old alike because it is a place to celebrate Filipino culture and cuisine. The new, 285-seater dining venue can accommodate functions for weddings, baptism, birthday parties and even corporate occasions and events.The restaurant fuses rustic local charm, with contemporary design giving diners a taste of tradition in a vibrant, modern setting. “Our biggest branch is where Filipino food brings people together,” said Abuel. “Sharing precious experiences in a spacious and welcoming ambience.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/176801363619410012026 combo 4.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Pinatisang Fried Chicken and Paboritong Pork Sisig. Handout</div>“In a short time, Siklab has resonated deeply with guests who are looking for a bold, yet familiar Filipino food,” said Abuel. “The brand has become a key driver to Bistro’s growth, reflecting both the strength of the concept and the growing appetite for proudly local flavors. We are excited to build on Siklab’s momentum and make it more accessible, with the consistent support from our guests.&quot;<div> </div><div>Rapid expansion</div>The franchise restaurants from the US were very systematic. They have great foundation of standards. Especially TGIFriday’s, the first casual dining restaurant that The Bistro Group brought in to the Philippines.“Most homegrown brands, they don’t have the system or the training gold standard that we can apply to our homegrown brands in terms of kitchen operation or kitchen set up, food safety, generous portions the way we plate it, very American. There’s a lot of learning through the years.”The recent award that chef Josh Boutwood merited for Helm’s two Michelin star distinction is an inspiration for the team, according to Abuel. “The role of chef Josh, he looks at the finished products of the concept chefs and gives us his feedback,” she said. “In terms of inspiration, it’s 100 percent. He’s more inspirational. We’re lucky to have him. Our goal in the future is to see Siklab get a Michelin star restaurant.”<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1768013352111Ready to serve _Siklab&#x27;s flagship branch at S&#x27;Maison.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Ready to serve at Siklab&#x27;s flagship branch at S&#x27;Maison. Handout</div>Siklab is set for rapid expansion early this year, with four more branches opening in January alone. According to Abuel, new locations are planned for The Bistro Group’s head office in Kamagong, Makati; Park Triangle in Bonifacio Global City; Vermosa, an Ayala property in Cavite; and Evia in Daang Hari.“We will open a new one in our new head office in Kamagong (Makati),” Abuel said, noting that Siklab will occupy the ground floor of the company’s newly built four-story headquarters.By the end of February, the company expects to have eight Siklab branches nationwide. “We have to credit the success of our first Siklab branch [at Shangri-La Plaza] and how people received the brand,” Abuel said. “We can always grow as long as the restaurant becomes successful and has a good track record. Also with how people receive it and we continue to get good feedback, they like the brand, they like the food. There’s always great potential.”

Siklab+ marks The Bistro Group’s first major venture into Filipino cuisine. With multiple branches opening in early 2025, COO Guia Abuel discusses the brand’s revival, rapid expansion, and the growing appetite for proudly local flavors.

Siklab+ marks The Bistro Group’s first major venture into Filipino cuisine. With multiple branches opening in early 2025, COO Guia Abuel discusses the brand’s revival, rapid expansion, and the growing appetite for proudly local flavors.

Why The Bistro Group is finally going all-in on Filipino food

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Why The Bistro Group is finally going all-in on Filipino food

Leah C. Salterio

Published January 10, 2026 11:00 AM PHT

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