Regina Troy Barrios

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Restaurant Celera

<p>There’s something special about a restaurant born from a deep-rooted partnership, where the chemistry between the people behind it translates into a dining experience that feels both effortless and deeply considered.</p><p>That’s the kind of magic at <a href="https://www.instagram.com/restaurantcelera/" rel="noopener noreferrer" target="_blank">Celera</a>, the newly opened restaurant from chefs<strong> Nicco Santos</strong> and <strong>Quenee Vilar</strong>, tucked within the quieter side of Makati City.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:505px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1741531611592Celera1.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner"> Celera is a whole mood with soft lighting, dark luxe vibes, and all the drama | Photo: Celera</span></span></span></div><p>For years, Nicco and Quenee have worked side by side, from the beloved (and much-missed) <strong>Hey Handsome</strong> in BGC to the much celebrated <strong>Aurora </strong>in Makati, always refining their approach to cooking, always pushing each other to create something meaningful. Celera is the natural evolution of that journey, a place that feels more intimate, more personal, where the dishes are rooted in their own histories—but with the confidence of chefs who no longer need to prove anything.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:505px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1741531993828CHEFS.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Chefs Quenee Vilar and Nicco Santos | Photo: Ching Dee</span></span></span></div><p>Step into Celera and the first thing you’ll notice is the captivating interiors. Designed by <a href="https://www.instagram.com/jjabespoke/" rel="noopener noreferrer" target="_blank">JJ Acuña</a>, the space carries a quiet elegance with a dark, moody atmosphere that feels intimate rather than intimidating. High gabled ceilings create a sense of warmth, while textured details—woven abaca rugs, soft lighting, and a handcrafted wooden table at the center of the expansive dining area—set the stage for long, lingering meals. It’s a space that invites you to settle in, take your time, and really pay attention to what’s in front of you.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:505px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17415322331701.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Celera is full of stylish details | Photo: JJA Bespoke on Instagram</span></span></span></div><p>The Celera dining experience begins with a <strong>Pandan &amp; Lemongrass Refreshment</strong> upon arrival, a small but thoughtful touch that sets the tone for what’s to come.</p><p>Just as much thought has been poured into Celera’s beverage program, led by<strong> Pam Begre</strong>, the restaurant’s beverage director and sommelier, and beverage manager<strong> Erika Posadas</strong> (who worked at Michelin Starred restaurants in Thailand for two decades). The two beverage pros bring a playful yet refined approach to pairing drinks with the bold, layered flavors of the menu.</p><p>The unique wine selection and curated cocktail list are proof of that balance: familiar yet full of unexpected depth. Pam, a hotelier turned licensed sommelier, brought a refreshing new breath to wine pairings—giving layered courses additional depth to make it even more enjoyable. According to her, she made sure Celera has a lineup of wines that anyone can enjoy from appetizers all the way to the dessert. </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:505px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1741532302666PALM TEPA.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Palm Tea | Photo: Ching Dee</span></span></span></div><p>For the cocktails and mocktails, personally crafted by Erika Posadas, we highly recommend the <strong>Palm Tepa</strong>, which is made with pineapple tepache (fermented pineapple rind), coconut, and cinnamon, delivering a tropical warmth with a slight tang while leaning towards earthy flavors. Meanwhile, <strong>Curry Favor</strong>, a whisky-based drink infused with curry leaves, shiso, and sansho pepper, is as intriguing as it sounds—its boldness only softened by the familiar sweetness of demerara sugar and tangy calamansi.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:505px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1741532551328CURRY FAVOR.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Curry Favor | Photo: Ching Dee</span></span></span></div><div>At Celera, food is deeply personal. Every dish carries a story, a memory, or an inspiration that’s been refined into something worth sharing through the many years Nicco and Quenee have been working together. It’s not just about technique, it’s about thoughtful execution. It goes beyond what’s delicious and what flavors work, it’s about telling their story through food.<span class="fr-img-caption fr-fic fr-dib" style="width:505px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1741532390987GROUP SHOT.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">At Celera, food is deeply personal | Photo: Ching Dee</span></span></span></div><p>Here’s what you should try on your first visit to Celera.</p><div><strong>Tartare.</strong></div><p><strong> </strong>A dish that plays with contrasts, the Doublegold beef tartare is sweet and savory, thanks to a chili relish that has just the right amount of heat, tempered by ricotta cream cheese. The addition of bone marrow brings a richness that lingers without overpowering, while a peanut pancake and pancit-pancitan (Peperomia) add a nutty depth and delicate herbal notes.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:505px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1741532451269TARTARE 1.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Tartare | Photo: Ching Dee</span></span></span></div><div><strong>Crudo. </strong></div><p>Here, the beautiful fusion of excellent techniques and beautiful familiar flavors take center stage — house-aged local tuna (aged for a day with sea salt and extra virgin olive oil to concentrate its flavor), sliced thinly to almost a see-through finish is topped with fish head noodles, which provide a silky, slightly smoky contrast. The broth made from fermented jalapeño ties everything together with a heady, tangy sweetness. It’s a dish that feels light but leaves an impression.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:505px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1741532519029CRUDO 3.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Crudo | Photo: Ching Dee</span></span></span></div><div><strong>BBQ</strong></div><p>This dish is Chef Nicco’s love letter to Baguio. White Peking duck and chicken meatballs are packed with umami, thanks to kiniing (a cured and smoked pork from the region), while Baguio strawberries and lime add just the right amount of brightness to cut through the richness. It’s a little salty, peppery, and deeply flavorful, with the shiso leaf rounding out its herbal complexity. </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:505px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17415326764881.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">BBQ | Photo: Ching Dee</span></span></span></div><div><strong>Lamb</strong></div><p>Perfectly grilled French lamb ribs are given an earthy, vibrant lift with beetroot, gremolata, and a red wine sauce. The combination of deep, roasted flavors and fresh herby flavors makes it both bold and balanced. The serving is huge, so keep that in mind and it might be a good idea to share.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:505px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1741532749009LAMB 4.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Lamb | Photo: Ching Dee</span></span></span></div><div><strong>Arroz</strong></div><p>Rice is treated with the same care as the main dishes. Here, Arborio rice is prepared in a style reminiscent of risotto, simmered in a smoked fish bone brodo with finely diced kiniing. The result? A dish that’s creamy, smoky, and subtly salty, proving that even a humble side can be a standout. This writer could eat several servings of this glorious arroz, whose saltiness could work so well with the natural sweetness of the BBQ.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:505px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1741532798127ARROZ.jpg" style="width:900px" class="fr-fic fr-dib"/><span class="fr-inner">Arroz | Photo: Ching Dee</span></span></span></div><p>Overall, what makes Celera special isn’t just its food. It’s the feeling that you’re stepping into something deeply considered, yet effortlessly warm. It is, after all, Nicco and Quenee’s dream restaurant — the fulfillment of years and years of hard work and dedication. It’s a place where food is rooted in memory, where drinks feel both exciting and familiar, and where every detail has been thoughtfully placed to make you want to stay a little longer.</p><p>For Nicco Santos and Quenee Vilar, this is more than just another restaurant. It’s the culmination of years of cooking, of refining their craft, and of finding a way to tell their stories through food. And for those lucky enough to dine at Celera, it’s an experience worth savoring.</p><div><em><strong>Celera </strong>is located at<strong></strong> 3/F Comuna, 238 Pablo Ocampo Sr. Extension, Makati City | Instagram: <a href="https://www.instagram.com/restaurantcelera/" rel="noopener noreferrer" target="_blank">@restaurantcelera</a>.</em></div>

<p>Celera is the newly opened restaurant from chefs Nicco Santos and Quenee Vilar, tucked within the quieter side of Makati City.</p>

Celera is the newly opened restaurant from chefs Nicco Santos and Quenee Vilar, tucked within the quieter side of Makati City.

NEW RESTAURANT: Nicco Santos And Quenee Vilar Turn Dreams Into Dishes At Celera

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NEW RESTAURANT: Nicco Santos And Quenee Vilar Turn Dreams Into Dishes At Celera

Ching Dee

Published March 09, 2025 11:11 PM PHT

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Updated March 10, 2025 01:42 PM PHT

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