On his fourth menu, Jorge presents the Orient as he has experienced it—bursting with colors, flavors, and untapped potential.
Chef Jorge Mendez further elevates his craft with his latest menu, Asian Leg 2.0. Building on the success of the previous menu, this second iteration takes patrons on an even more immersive journey through Asia, capturing the continent’s vibrant flavors and rich cultural essence in every dish.
Once sleek and minimalist with its black and bare design, Mōdan has recently undergone a thoughtful transformation in style and operations. Now with cool gray tones and an enhanced layout, the space exudes a refined elegance, blending sophistication with efficiency to match Jorge’s evolving culinary vision.
Its design showcases a mature aesthetic, with every detail—from the Izakaya counter to the carefully chosen decor—serving both form and function, making the dining experience more inviting and seamless.
This ambiance reflects Jorge’s personal growth. No longer centered on simply meeting expectations, he now designs each dish as an authentic expression of his creativity, gastronomic experiences, and passion for food.
The establishment now operates with a skilled 14-member team, offering service notably faster than the typical degustation experience. It stands out as one of the few tasting restaurants to successfully streamline the pace of service.
In his fourth menu, Jorge presents the Orient as he has experienced it—bursting with colors, flavors, and untapped potential.
The meal begins with a taste of home, a soup from the heart of Nueva Vizcaya that reflects his roots. The broth comes in a small cup, a nod to how young Jorge used to sip it from a mug like coffee every morning.
The Filipino offal soup, sinanglaw, is reimagined with sea collagen and bits of kamias (bilimbi) lingering at the bottom. At the same time, a rich drizzle of mayu (black garlic) oil drifts across the surface, dark and fragrant. Delicate strips of shiso (perilla) leaf and a crown of kamias rest atop, adding an aromatic lift.
Next is a trio of snacks, each representing a distinct habitat of Earth. From the forest is a mushroom foie gras layered within crispy wafers, sweetened with a dash of kuromitsu (Japanese sugar) honey syrup. For land, beef gyoza tartare sits atop a light wheat cracker soufflé, garnished with a blend of black vinegar gel, wasabi cream, fine tamago (egg) sheets, and finished with tobiko (flying fish roe), aonori (green laver), and shaved cured egg yolk. The sea is embodied by scallops, cured in brown butter and grilled over binchotan (white Japanese charcoal), served with a deep hibiscus sauce and topped with a refreshing radish salad.
A Mōdan dinner wouldn’t be complete without its popular tsukune (Japanese meatball skewer). For Bhutan, glossy grilled chicken wings are stuffed with fragrant biryani rice. In keeping with the tasting restaurant’s tradition, diners are invited to grab the wing by the tip and dip it into three thoughtfully crafted sauces to enhance each bite. There’s a tart ume (Japanese plum) and cranberry sauce, yogurt with cilantro, and a butter chicken sauce with shallots, inspired by an unforgettable butter chicken Jorge enjoyed during a mountain trek in Bhutan.
The bread course is a house-baked focaccia, denser and more cake-like than its Italian counterpart, with a subtle seasoning of gyofun (fish powder). Meant to be torn by hand, it pairs beautifully with bold accompaniments—soy-cured egg yolk, creamy ankimo (monk fish liver) hummus, a hint of ikura (roe of salmon) for briny depth, and fresh spring onions.
What follows is Myanmar’s Kyay oh (Burmese noodle hotpot), made distinctly Mōdan. Jorge’s version features a bowl of kaki (Japanese persimmon) taro foam layered with tamanegi (onion), mala crumbs, and oil, rounded off with a sugar beet disc and a touch of Nomad caviar. Alongside, house-made somen (thin Japanese noodles) are served with a mentsuyu (Japanese dipping sauce). An oyster taro puff complements this dish, spiced with Szechuan peppercorns for an added burst of flavor.
Malaysia is a lighter rendition of fish rendang (Southeast Asian curry). At the base lies a water chestnut and farro (whole-grain) salad, garnished with a rich layer of rendang foam, katsuoboshi (tuna flakes) milk, and a touch of pandan oil. The centerpiece is halibut marinated in a miso-coconut sauce and cooked onsen-style for a tender finish. Crispy tosaka (red seaweed) threads and fried shallots add a final layer of texture.
Korea is a family-style nabe (Japanese clay pot) of Wagyu steak rice with nurungji (scorched rice), cassava tteokbokki (spicy rice cake), soy-marinated radish, sukiyaki (Japanese hotpot) lotus root, and spring onions. It is crowned with juicy braised Wagyu short ribs with a mildly savory jjajangmyeon (black bean sauce). Staying true to Korean tradition, the dish is accompanied by a variety of banchan (Korean side dishes), including yuba (dried tofu skin), kimchi (fermented vegetable), curry potato salad with ikura, and apple and kyuri (Japanese cucumber) pickles, for a range of flavors to enjoy between bites.
For dessert, one is brought back to Japan with a refreshing genmaicha (brown rice tea) kakigori (Japanese shaved ice). Light, nutty shaved ice is drizzled with genmaicha syrup and layered with genmaicha jelly, muscat grapes, and chia seeds, creating a balance of earthy and fruity flavors. Alongside, a chewy ricotta matcha (powdered green tea) mochi gives a creamy, bittersweet touch, a delightful and satisfying conclusion to the meal.
Looking ahead, Jorge is planning his next steps to bring even more culinary artistry to Quezon City. Expanding his brand, he has an exciting new noodle concept set to open soon.
His success is marked not only by his dedication to refining his work but also by his commitment to uplifting others. “We have something special in store for aspiring chefs,” Jorge hints. “I’ve been fortunate these past few years, and I want to pay it forward.”
Mōdan is on the Ground Floor of Escalades East Tower, 20th Avenue, Cubao, Quezon City. modanmnl.ph