For Chef Jorge Mendez of Some Thai, cooking is always personal

MANILA, Philippines – “Sabi nga nila (As they say), the most personal cooking is the most unique. For me, my concepts are very personal. You can’t copy personalized dishes. Because there’s only one you.”

Talking to Rappler, Chef Jorge Mendez shared what he believes makes his restaurant concepts rarely without snaking lines and fully booked reservations. He is, after all, one to watch: He is the brains and brawn behind the Michelin-selected Modan, Mugen, Makanai, and Bib Gourmand–awarded Some Thai, which opened its second branch at Podium Mall in Ortigas in December.

On the heels of his Michelin Guide recognition, Mendez said, “It’s been very busy, but I’m happy.” And setting his sights on Podium Mall had been a long time coming.

“My family and I go to Podium often,” he shared. To him, everything he does must be, and always is, connected to his heart – his family.

The new space can seat up to 54 guests, with an open layout that includes a 10-seat private dining room and 44 seats in the main dining area.

It was intentionally designed for both intimate dinners and large group meals. Some Thai’s dishes are meant for sharing, Mendez said.

Must-Thai dishes

Mendez said his dishes are inspired by his personal travels and the different restaurants abroad that he had gone to over the years. These have influenced the Podium branch’s exclusive dishes, like the Steamed Sea Bass and a new take on Tom Yum, but noodle-style.

The sea bass is gently steamed until flaky, moist, and tender, then served swimming in a slightly tangy, aromatic clear broth of lemongrass, cilantro, garlic, ginger, red chili, and lime. Mendez said the flavors remind him of a “Thai-style paksiw” — clean and fragrant, with a bright yet gentle acidity to complement the buttery, fresh fish.

“As Filipinos, we want homey food,” Mendez said. “But when we put too many things, it becomes too much, or too spicy — not really homemade.” He shared that he’s tempered spice levels over time based on customer feedback.

Compared to Thais, many Filipinos aren’t as comfortable with intense heat. For the fish, he kept things simple in concept yet distinct in flavor, with nothing too overwhelming; basically, Mendez’s philosophy for Some Thai.

Light and sophisticated, it works as a refreshing centerpiece amid Some Thai’s saucy and spicy dishes.

Another Podium exclusive is the Gai Tod, Some Thai’s take on Thai fried chicken. Crisp and conveniently cut into strips, it’s topped with fried shallots, garlic chips, and cilantro, and served with a homemade sauce similar to sweet chili: savory, slightly spicy, and with a hint of sweetness.

The chicken happens to be Mendez’s personal favorite. “I love Gai Tod,” he said, referring to Thailand’s beloved street-style fried chicken. “I was always curious how they do it. So we got the flavors from a local Gai Tod, but the batter is Manila street food–style.”

This is also another core part of Mendez’s culinary philosophy: staying true, but not strict.

‘Inauthentically authentic’

Some Thai’s tagline — “inauthentically authentic” — is an idea Mendez stands by, rooted in the belief that good cooking can be playful and fun, but at its core, should always be good.

The Son-in-Law Egg, a crowd favorite, isn’t traditionally served this way in Thailand. It’s Mendez’s own take on an omelette: a deep-fried mountain of egg with a dramatic presentation, dressed in a bold soy-lime vinaigrette that’s savory, tangy, and just slightly sweet. Fresh vegetables surround it, with a whole egg sitting right at the center.

Mendez shared that certain dishes carry a “5-10% injected Filipino touch.”

The Crab Curry features fresh crabmeat chunks bathed in a crab fat-forward sauce, which must be mopped up with either the sweet pineapple fried rice or the more savory seafood fried rice.

The desserts are what remind Mendez of home. The Mango Sticky Rice leans biko-like in texture, Mendez pointed out, and Podium’s exclusive Khanom Kho (pandan coconut dumplings) is reminiscent of bilo-bilo. Chewy, bouncy pandan coconut-filled dumplings swim in a sweet and creamy coconut sauce, with pandan oil and nutty-sweet panutsa.

Mendez’s spin on the quintessential tom yum was memorable — instead of soup, he transforms it into tom yum noodles made with glass noodles, similar to Korea’s japchae. The result is a slippery, smooth noodle experience, with a thick tom yum sauce that clings to every strand; each forkful carries the soup’s signature sour, fragrant, and slightly spicy charm.

And for the actual Tom Yum Soup, “I wanted it to be like a bisque,” Mendez said. Thick, rich, and far from the usual clear broth. The soup is a premium presentation on its own: crab legs, prawns, mussels, and squid nearly spilling out of a ceramic pot, finished with fresh cilantro, vegetables, and meant for sharing among four people.

Mendez’s ability to move seamlessly between cuisines — Japanese for Makanai and Mugen, Thai for Some Thai — comes from years of extensive R&D experience, which trained him to adjust, divert, and experiment without losing the soul of a dish.

“Normally, if I want to open something, I first connect with the brand,” he told Rappler. “Parang role sa pelikula ‘yan (It’s like a role in a movie). You have to own it, know what the role is, and then connect with the character. Ganoon din sa (It’s the same with the) brand.”

And for Mendez, it’s never just about himself. Every concept is for someone else — his customers, yes, but most importantly, his loved ones.

“If it’s not my family’s favorite, I won’t do it,” he said. And because his cooking comes from the heart, it’s easy to connect with every dish he puts out. – Rappler.com