New Menu Alert: Tandem Turns Rice Into An Eight-Course Wonder

In fine dining, a few ingredients, like rice, have stood the test of time. It has been the staple of many cultures for centuries, a versatile and humble food that transcends borders and flavors. At Tandem, an upscale degustation and fine dining restaurant known for its innovative approach to contemporary dining, rice is no longer just a side dish. It is the star of the show, taking center stage in their latest menu that promises to redefine your expectations.

Tandem at Greenbelt Hamilton, Legazpi, Makati | Photo: Danah Gutierrez

Rice is life

“Rice is life. More than just a staple in the Filipino household, rice is also a deeply rooted symbol of culture, memory, and identity. Across the archipelago, every region has its way of preparing and honoring rice. And even beyond our shores, rice tells stories in countless other forms,” owners Chefs Alex Tan and Mikee Lopez share. At Tandem, rice has become the hero ingredient of a reimagined tasting menu—a celebration of its rich cultural history and its versatility in global cuisine. The menu honors rice as a core Filipino tradition and a culinary thread connecting cultures worldwide.

 The ambiance is clean, sophisticated, and made alive with natural elements | Photo: Danah Gutierrez

The Gr8s

Each dish on the new Tandem menu invites guests to savor rice in many forms. The 8-course degustation highlights how rice is thoughtfully and masterfully prepared. 

The snack trinity—puffed, kneaded, and charred | Photo: Tandem MNL

For the snacks, they puffed, kneaded, and charred the rice. For puffed, they created a rice cracker and topped it with savory raw salmon and edamame, with soy as the base flavor. The textures provided a beautiful medley on the palate, with the crispness of the cracker being the dominant one. For kneaded, there’s the crowd-pleaser shrimp and pork dumpling wrapped in rice dough with tangy ponzu soup that bursts in the mouth. But my absolute favorite part of this appetizer set is the charred rice with mushroom, truffle, and miso. Maybe it’s because I’m a sucker for all things truffle, but this one was so mindfully made, and the earthy blend of flavors were so umami-rich, that I wish I could take home a plate full. 

Moving on to the next one, the ingrained course is a nice take on bread and crisps. Made with freshly baked sourdough with heirloom rice, and a layer of a nice, crisp brown rice lavash, it perfectly complements the smooth and creamy whipped pesto cheese and caramelised onion butter. 

As we eased our way into the 8-course degustation dinner, the first drink from the handcrafted, non-alcoholic pairing menu was a delightful addition. The herbed grapefruit sparkle elevated the flavors and textures of the second course with its effervescence and fruity notes. It’s refreshing and bright, with tangy grapefruit zest and a light, bubbly fizz. 

The second course served with irresistible whipped pesto cheese and caramelised onion butter | Photo: Danah Gutierrez

I was flabbergasted by their sambal rice for the fried course, beautifully topped with a glossy, yellow egg yolk. It was the most decadent rice I’ve ever had, and it was perfectly matched with their tender and flavorful Australian sous vide steak. Their sambal fried rice is a vibrant, spicy twist on the classic fried rice. It was aromatic and made better with sambal, a fiery chili paste made from crushed chili peppers, garlic, shallots, and sometimes shrimp paste. It was a flavorful dish with a noticeable heat that hits the palate immediately, highlighting the richness of the fried rice’s savory base. The meatiness of the beef balanced it beautifully in flavor and texture. 

The fried course showcases their beautiful and tasty sambal rice | Photo: Danah Gutierrez

The spiced almond iced tea was the drink paired. This aromatic beverage combines the creamy, nutty richness of almonds with a delicate blend of spices, adding softness to the course.

They allocated three courses for their dessert, each still showcasing a special method they used to prepare the rice. Fermented is a combination of lychee lime granita, a refreshing, icy treat that combines the delicate sweetness of lychee with the tangy zest of lime, and malt-fermented rice jelly. It made this dessert more intriguing. The smooth, chewy texture of the rice jelly contrasts nicely with the icy, granular texture of the granita, creating a satisfying contrast in mouthfeel. The subtle, neutral flavor of the rice jelly complements the sweet and floral notes of the lychee, while the zesty lime adds a refreshing sharpness that cuts through the richness of the jelly. This one is a solid ten.

Sweet treats at Tandem are always visual treats, too! | Photo: Danah GutierrrezFor frozen, they used smoked horchata ice cream, spiced mango gel, strawberry rice balls, brown butter streusel, candied cashews, and squid ink tulle. It was beautifully topped with an intricate cookie frame that you must break with a teaspoon. The base of the ice cream is smooth and velvety, with the familiar sweet, nutty taste of rice milk, complemented by hints of vanilla, cinnamon, and a subtle undertone of almond. The smoky element sets this version apart, adding unexpected depth and complexity to the flavor. The smokiness infuses the ice cream with a warm, earthy quality that beautifully contrasts with the sweetness and spiciness of the horchata. This combination of creamy texture, aromatic spices, and a delicate smoky finish creates a refreshing yet indulgent ice cream experience, a new take on a beloved classic. Add all the other ingredients, and it’s one endorphin-inducing, explosive texture party in the mouth. 

The drink pairing for this sweet ending is the mango berry flower, my ultimate favorite from all the beverages they served. Made with mango, strawberries, and cinnamon, it’s cool, crisp, and bright, adding joy as we finish the course.

Yes, it’s a palate-pleasing 8-course tasting menu, but I wanted to leave some unsaid for an element of surprise. You’ll have to visit Tandem to experience all the dishes, and I’m sure you’ll leave the place beyond satisfied. 

A true Makati gem 

Reimagining rice is a natural progression for those familiar with Tandem’s dining philosophy. The restaurant continues to push the boundaries of what’s possible in a degustation format, never shying away from taking risks and experimenting with new concepts every season. Not to mention, they uphold all this while championing a zero-waste kitchen. 

Each course at Tandem is a masterclass in flavor, balance, and creativity. From the initial snacks to the finale of desserts, every dish celebrates rice in its many forms, bringing new life to this everyday ingredient. For those seeking a dining experience that is both thoughtful and curious, Tandem has created a menu that’s not just about food, but about the art of fine dining reimagined.

A true Makati gem—Tandem Manila | Photo: Danah Gutierrez

The next time you look for something beyond the typical culinary experience, consider booking a seat at Tandem. For Chef Alex and Mikee’s new menu, rice isn’t just a filler—it’s the heart of a new tasting flight that’s bound to leave you rethinking everything you thought you knew about this multifaceted yet straightforward grain.

Tandem is located at G/F Greenbelt Hamilton, 151 Legazpi Street, Legazpi Village, Makati. The new rice-centered degustation menu is available except the last week of the month, when Tandem offers its exclusive à la carte menu. For bookings, visit their website here. To follow them on Instagram, check @tandem.mnl.