Why this Michelin Selected restaurant sent their line cook to receive the much-coveted recognition
As it was recognized as a MICHELIN Selected restaurant, Now Now Canteen made it special by sending not their founders nor their executive chef, but their line cook to receive the award.
On Oct. 30, the restaurant was announced as part of the inaugural MICHELIN Guide for the Philippines for its fermentation techniques and bold twists on Asian favorite eats, including Japanese miso and Korean gochujang. (Michelin Selected spots are those that use "quality ingredients that are well-cooked.")
"We sent Ms. Lea Hasta, one of our line cooks, to receive the honor—and we thank MICHELIN for recognizing the work of everyday hands," the food brand wrote in an Instagram post on Oct. 31. "Because the kitchen of Now Now Canteen was never built on titles, only on hands that work with care and intention."
Now Now Canteen said their Michelin moment isn't about the plaque, but about the people who worked hard behind every dish.
"It’s about the ones who stay when the night runs long, the dishwashers who keep the kitchen moving, the cooks who quietly chase perfection, and the laughter that makes the heat bearable," they wrote. "Because in the end, recognition isn’t about prestige or applause. It’s a reminder of the quiet work behind every plate—the unseen hours, the persistence, and the belief that food, done with care, speaks for itself."
Founder Bryan Kong told PhilSTAR L!fe that it was their way of appreciating the "unsung heroes" of their team.
"We really wanted to send a message that honors the everyday, unsung heroes—the ones who quietly grind through life without applause," he said. "In an industry where hostility and toxicity are often portrayed as the norm in cooking shows, we wanted to be a little punk rock about it—to challenge that idea in our own way. Especially now, when so many people feel disempowered politically and economically, we wanted this gesture to remind them that they matter. This one’s for them."
Lea was previously working for their ice cream brand Kurīmu, but was later transferred to Now Now's kitchen.
Bryan described her as the "quiet force that keeps things flowing."
"I noticed how she moves—slow, steady, never rushed—but she somehow always finishes before everyone else. She makes the hard work look effortless. Everyone in the kitchen agrees that she’s the quiet force that keeps things flowing," he said in an interview with L!fe.
His co-founder and wife, Maxine, echoed this, saying Lea is someone who "rarely speaks up but always shows up."
"She’s an integral part of the team, just like everyone else who helped us get here," she said, noting that they knew they had to nurture Lea's potential in the kitchen. "She has no formal culinary training, just a love for cooking. And that’s exactly why sending her to the awards felt right."
'Masayang-masaya ako sa journey namin'
For her part, Lea shared that seeing Now Now get a MICHELIN Selected distinction as someone who has been with the brand since day one makes her immensely proud of how far they've come.
"Masaya po, at sobrang nakaka-proud. Dati, ang dami pa naming sablay—mali-mali, maraming misfire. Pero ngayon, ang laki na ng improvement. Kayang-kaya na ng team. Ang sarap sa pakiramdam na makita kung saan kami nagsimula at nasaan kami ngayon," she told L!fe.
Looking back at her MICHELIN moment, Lea admitted she felt nervous about going up the stage.
"No’ng una, natakot ako kasi baka may magtanong sa akin sa English—'di naman ako sanay. Pero sabi ko sa sarili ko, gagawin ko na lang ‘yung kaya ko. Ang importante, dala ko ‘yung pangalan ng team," she said.
"Sobrang saya ko nung umakyat ako. First time ko ‘yun sa buong buhay ko! Ako pa ‘yung huling umabot sa stage, tapos may isang babaeng chef na pinauna pa ako sa kanya—na-touch talaga ako. Parang doon ko naramdaman na totoo pala ‘tong nangyayari," she recalled.
After their remarkable feat, the Now Now team is looking to go on a vacation to get some rest and celebrate. "Masayang-masaya ako sa journey namin. Ang daming natutunan, ang daming pinagdaanan," Lea said.
