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KAEN Marvin Agustin

Pepper Teehankee

<div><span class="fr-img-caption fr-fic fr-dib" style="width:957.995px;display:block" width="957.995"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1784889064582The Kaen team withLead for R&amp;D Mikel Arregi, Lead for Kitchen Miguel Veluz, and proprietor Marvin Agustin (2nd, 3rd &amp; 4th from top left).jpg" class="fr-fic fr-dib" style="width:957.995px;height:auto" width="957.995"/><span class="fr-inner"><em>The KAEN team with Lead for R&amp;D Mikel Arregi, Lead for Kitchen Miguel Veluz, and proprietor Marvin Agustin (2nd, 3rd &amp; 4th from top left)</em></span></span></span></div><p>Restaurateur and entrepreneur Marvin Agustin expands his Yummyverse portfolio with the opening of KAEN (pronounced “ka-en”), a premium open-flame à la carte restaurant in Poblacion, Makati.</p><p>Marvin’s concepts include the Michelin Guide Bib Gourmand COCHI, Mr. Monk Dimsum &amp; Roast, Fook Hing Fun Noodles &amp; Dim Sum House, and Minna Japanese Restaurant. His new restaurant is built around a simple belief: great dining begins with exceptional ingredients, honest cooking, and the people behind them.</p><div><iframe class="instagram-media instagram-media-rendered" id="instagram-embed-4" src="https://www.instagram.com/reel/DbK_WkuvqM5/embed/?cr=1&amp;v=14&amp;wp=648&amp;rd=https%3A%2F%2Fod2-workbench-web.abs-cbn.com&amp;rp=%2F#%7B%22ci%22%3A4%2C%22os%22%3A12230620.3%7D" allowtransparency="true" allowfullscreen="" frameBorder="0" height="882" data-instgrm-payload-id="instagram-media-payload-4" scrolling="no" style="background:white;max-width:540px;width:calc(100% - 2px);border-radius:3px;border:1px solid rgb(219, 219, 219);box-shadow:none;display:block;margin:0px 0px 12px;min-width:326px;padding:0px"></iframe></div><script async="" src="//www.instagram.com/embed.js"></script><p>KAEN, formerly Marvin’s bar and events place Kondwi, draws its name from two meanings that reflect its identity. In Filipino, kain is an invitation to gather around food. In Japanese, kaen means flame. Together, they represent the restaurant’s philosophy of bringing people together through noteworthy ingredients transformed by fire.</p><p>Most dishes are cooked over wood, charcoal, or an open flame, allowing the flavors of these fine ingredients to shine. The menu highlights carefully sourced seafood, vegetables, fruits, and seasonal products from across the Philippines, alongside selected meats from around the world</p><div><iframe class="instagram-media instagram-media-rendered" id="instagram-embed-1" src="https://www.instagram.com/p/DbIIM0bk6mZ/embed/?cr=1&amp;v=14&amp;wp=648&amp;rd=https%3A%2F%2Fod2-workbench-web.abs-cbn.com&amp;rp=%2F#%7B%22ci%22%3A1%2C%22os%22%3A3918507.6999999993%7D" allowtransparency="true" allowfullscreen="" frameBorder="0" height="858" data-instgrm-payload-id="instagram-media-payload-1" scrolling="no" style="background:white;max-width:540px;width:calc(100% - 2px);border-radius:3px;border:1px solid rgb(219, 219, 219);box-shadow:none;display:block;margin:0px 0px 12px;min-width:326px;padding:0px"></iframe></div><script async="" src="//www.instagram.com/embed.js"></script><p>Marvin has traveled throughout the Philippines in search of exceptional ingredients and the communities behind them. Through his work and collaborations supporting Philippine agriculture and aquaculture, he has built relationships with farmers, fishermen, growers, and producers who commit to quality and sustainability.</p><p>Marvin says, “KAEN is about celebrating what happens when great produce meets great people. We’ve spent months traveling, meeting communities, understanding their work, and sourcing ingredients directly from people who care deeply about what they produce. The goal is simple: respect the ingredient and tell its story through food.”</p><div><iframe class="instagram-media instagram-media-rendered" id="instagram-embed-3" src="https://www.instagram.com/p/DbFq7THT3gy/embed/?cr=1&amp;v=14&amp;wp=648&amp;rd=https%3A%2F%2Fod2-workbench-web.abs-cbn.com&amp;rp=%2F#%7B%22ci%22%3A3%2C%22os%22%3A3991448.0000000037%7D" allowtransparency="true" allowfullscreen="" frameBorder="0" height="858" data-instgrm-payload-id="instagram-media-payload-3" scrolling="no" style="background:white;max-width:540px;width:calc(100% - 2px);border-radius:3px;border:1px solid rgb(219, 219, 219);box-shadow:none;display:block;margin:0px 0px 12px;min-width:326px;padding:0px"></iframe></div><script async="" src="//www.instagram.com/embed.js"></script><p>Unlike tasting menu concepts, KAEN offers an à la carte dining experience, allowing guests to choose what they really want to eat. The dishes are meant for sharing and the menu encourages guests to experience a range of ingredients prepared over wood, charcoal, and open flame.</p><iframe class="instagram-media instagram-media-rendered" id="instagram-embed-7" src="https://www.instagram.com/reel/Da7j3BjPOoi/embed/?cr=1&amp;v=14&amp;wp=648&amp;rd=https%3A%2F%2Fod2-workbench-web.abs-cbn.com&amp;rp=%2F#%7B%22ci%22%3A7%2C%22os%22%3A4349562.400000002%7D" allowtransparency="true" allowfullscreen="" frameBorder="0" height="882" data-instgrm-payload-id="instagram-media-payload-7" scrolling="no" style="background:white;max-width:540px;width:calc(100% - 2px);border-radius:3px;border:1px solid rgb(219, 219, 219);box-shadow:none;display:block;margin:0px 0px 12px;min-width:326px;padding:0px"></iframe><script async="" src="//www.instagram.com/embed.js"></script><p>Cooked on the open flame are the finest and freshest Philippine seafood as well as seasonal fruits ands vegetables alongside meats from premium meats from Japan, Australia, and the USA. Among early hits are the grilled <em>lapu-lapu</em> (grouper) with<em> calamansi beurre blanc</em>, the <em>tawilis</em> (the world’s only freshwater sardine) toast, grilled Capiz scallops in <em>miso</em> glaze, tuna<em> tiradito</em>, and grilled chicken liver mousse served with local mulberry jam. The grilled F1 Wagyu sirloin is perfectly juicy and tender and although flavorful enough, it comes with three sauces, which can be used individually but Marvin suggests combining all three sauces to form a flavor bomb that can basically enhance anything on the table.</p><div><iframe class="instagram-media instagram-media-rendered" id="instagram-embed-5" src="https://www.instagram.com/p/Da12ghwk1sL/embed/?cr=1&amp;v=14&amp;wp=648&amp;rd=https%3A%2F%2Fod2-workbench-web.abs-cbn.com&amp;rp=%2F#%7B%22ci%22%3A5%2C%22os%22%3A4108353.0000000037%7D" allowtransparency="true" allowfullscreen="" frameBorder="0" height="857" data-instgrm-payload-id="instagram-media-payload-5" scrolling="no" style="background:white;max-width:540px;width:calc(100% - 2px);border-radius:3px;border:1px solid rgb(219, 219, 219);box-shadow:none;display:block;margin:0px 0px 12px;min-width:326px;padding:0px"></iframe></div><script async="" src="//www.instagram.com/embed.js"></script><p>KAEN is not centered on a single chef or culinary style. It is a collective effort that brings together different experiences, perspectives, and talents. Leading kitchen operations is Chef Miguel Veluz who oversees culinary execution and service, while Chef Mikel Arregi leads menu development, research, and creative development.</p><p>Marvin concludes by saying “KAEN is not about one person. It’s about the farmers, fishermen, producers, cooks, servers, and everyone who contributes to the experience. We want every guest to feel connected not only to the food on the table, but also to the people and communities behind it.”</p><div><iframe class="instagram-media instagram-media-rendered" id="instagram-embed-6" src="https://www.instagram.com/reel/DbKXCJZpUt-/embed/?cr=1&amp;v=14&amp;wp=648&amp;rd=https%3A%2F%2Fod2-workbench-web.abs-cbn.com&amp;rp=%2F#%7B%22ci%22%3A6%2C%22os%22%3A12311460%7D" allowtransparency="true" allowfullscreen="" frameBorder="0" height="882" data-instgrm-payload-id="instagram-media-payload-6" scrolling="no" style="background:white;max-width:540px;width:calc(100% - 2px);border-radius:3px;border:1px solid rgb(219, 219, 219);box-shadow:none;display:block;margin:0px 0px 12px;min-width:326px;padding:0px"></iframe></div><script async="" src="//www.instagram.com/embed.js"></script><p>KAEN is a celebration of craftsmanship, collaboration, and the growing potential of putting Philippine ingredients in the spotlight on the modern dining table.</p><div><em>KAEN has two seatings for dinner: 5:30 PM–7:30 PM and 8:00 PM–10:00 PM. They are closed on Mondays and Tuesdays. Message (0945) 4385444 for reservations. KAEN is located at 6108 Albert Street, Barangay Poblacion, Makati City.</em></div>

<p>Entrepreneur and restaurateur Marvin Agustin expands his Yummyverse portfolio with KAEN, an open-flame à la carte restaurant in Makati that champions Philippine ingredients, thoughtful sourcing, and wood-fired cooking.</p>

Entrepreneur and restaurateur Marvin Agustin expands his Yummyverse portfolio with KAEN, an open-flame à la carte restaurant in Makati that champions Philippine ingredients, thoughtful sourcing, and wood-fired cooking.

KAEN: Marvin Agustin's new open-flame à la carte dining experience

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KAEN: Marvin Agustin's new open-flame à la carte dining experience

Pepper Teehankee

Published July 24, 2026 07:00 PM PHT

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Updated July 25, 2026 02:05 AM PHT

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