# Now Now

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## Quick facts

- **Category:** Eat
- **Area:** Mandaluyong
- **Address:** Ground floor, 497-C Rosa Building, Calbayog corner L. Esteban St., Highway Hills, Mandaluyong City 1550
- **Hours:** Wed to Sun dinner seatings 6pm and 8:15pm; Sat and Sun brunch seatings 11am and 1:15pm; closed Mon and Tue
- **Phone:** +63 917 164 6747
- **Price:** ₱₱
- **Website:** https://nownow.ph
- **Instagram:** https://instagram.com/nownow.ph

Now Now is a fermentation lab and canteen in Mandaluyong run by Bryan and Maxine Kong, with Executive Chef Mateusz Łuczaj and Executive Pastry Chef Lisane Łuczaj. They grow their own koji and make miso, garum, tempeh and lacto ferments, then use them on Asian favourites like machang, dan dan noodles and a tortang talong okonomiyaki. The room is minimal and industrial behind frosted glass on Calbayog Street, with bar seats looking into the kitchen.

## Why go

1. House grown koji and ferments in every dish, which the MICHELIN inspectors call out
2. Tortang talong okonomiyaki, koji fried chicken and socarrat rice with river prawn
3. Bar seats over the kitchen and walk ins when tables are free
4. Weekend brunch seatings as well as dinner

## Good to know

- **Best time:** Dinner seatings Wednesday to Sunday
- **Good for:** Curious eaters, small groups, a casual dinner, weekend brunch
- **Reservations:** Online at nownow.ph; walk ins when tables are available