Stvdio Lab

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Stvdio Lab

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Stvdio Lab, 5F Clipp Centre Building, 39th Corner 11th, Bonifacio Global City, Taguig.

Stvdio Lab is a creative & dynamic space in the Philippines: a test kitchen, an educative platform for collaborations with universities and institutions, also a venue for consultations on food and restaurant solutions in the local and international scene.

21/10/2025

We believe urban agriculture is the key to a sustainable future, a foundational belief that shapes our entire creative process. Our deck serves as a living laboratory where we actively close the loop, growing our own fresh greens and transforming kitchen food waste into nourishing compost. Beyond sustainability, this garden is a simple tribute to the natural world.

We are proudly cultivating incredible herbs used in our cooking inspired by local traditional medicine, including Pancit-Pancitan, valued for its anti-inflammatory and analgesic properties, Talinum, popular for enhancing vitality and aiding postpartum recovery, Gotu Kola, claimed to boost brainpower and promote liver/kidney health, and the Insulin Plant, researched for its ability to help regulate blood sugar. For us, this is more than just a garden, it's a profound commitment to health, nature, and the future.

19/10/2025

A combination of the Malay words 'dewa' (god) and 'makan' (food), Dewakan honours and celebrates God's bounty from the farms, seas, mountains, and jungles of Malaysia. Their dining experience is designed to create meaningful connections with the people and culture represented in every ingredient, recognizing the unique tapestry of compelling narratives that has been woven by its relationship with the communities that connect the restaurant to the ingredients.

At Dewakan, they focus on the best local, native, or indigenous ingredients that are available. They believe in keeping their food & drink tasting menus an experience that is approachable for everyone, as the restaurant believes this showcases the seasons, such as they are, in a succession of dishes over the evening.

Join us in our 2nd installment of the Edible Thesis Series, as two acclaimed restaurants unite to honor the bounty of the land and sea. Every plate will be a shared story of the Malaysia’s mountains and the Philippines’ islands into one unique tasting experience.

We bring this experience to you through a multi-course tasting menu journey at 9,800+ each person.

October 26, Sunday - Dinner
October 27, Monday - Lunch

To make your bookings, use this link ( https://forms.gle/RFqJ3PooWzND3bSs7 or scan QR code in the pub mats to access the online reservation request form.

17/10/2025

Vol. 2: Explorers features a culinary partnership between chefs Darren Teoh (Dewakan Kuala Lumpur - two Michelin stars, one green star) and Chele Gonzalez (Gallery by Chele - #72 in Asia's 50 Best, two knives from Best Chefs Awards 2025). Both chefs are dedicated to becoming masters of their domains, moving beyond simple foraging to intense research and experimentation with locally sourced ingredients. They aim to discover and reveal the undiscovered flavors and numerous profiles an ingredient can project when exposed to different techniques.

This installment of The Edible Thesis Series will showcase many interesting things, from indigenous ingredients rarely used outside their respective regions to separate culinary studies on the same shared ingredients, yielding results unique to each chef's heritage and skill. It will also include dishes featuring seasonal vegetables and comfort food classics from Malaysia and the Philippines, executed with reverence and finesse.

It is an exploration without boundaries, resulting in limitless and delicious possibilities.

We bring this experience to you through a multi-course tasting menu journey at 9,800+ each person.

October 26, Sunday- Dinner
October 27, Monday - Lunch

To make your bookings, use this link ( https://forms.gle/RFqJ3PooWzND3bSs7 or scan QR code in the pub mats to access the online reservation request form.

12/10/2025

A glimpse into Gallery by the Chele kitchen, where every movement must be precise. Focus, passion, and creativity come together as the team prepares for service. See you friends!

Photo by 📸

19/09/2025

We have always loved using local produce. It brings value not only to the ingredients themselves, but also to the farmers and fishing communities where they are sourced. This dish, in particular, features a yakitori-style grilled local lobster from the beautiful island of Palawan. It’s served over a calamansi purée and finished with a uni sauce made from fresh coconut milk, along with a few drops of cilantro emulsion and oil.

This dish truly reflects the philosophy and experience we share in the restaurant. Creating a connection to the many communities across the Philippines that brought these ingredients to your plate. 🧭

02/09/2025

The Edible Thesis Series brings together a creative group of chefs and thinkers that take unconventional routes to understanding their cuisine and proceed to push their boundaries: Santiago Fernandez of Maz Tokyo; Darren Teoh of Dewakan Kuala Lumpur; and Locavore NXT Bali’s Eelke Plasmeijer and Ray Adriansyah.

Vol. 1: Free Thinkers (September 9 and 10)
Both chefs Chele Gonzalez and Santiago Fernandez have left their countries (Spain and Peru, respectively) and made roots in Asian countries where everything was new and foreign. For their restaurants Gallery by Chele (Philippines) and two Michelin-starred and #48 in Asia’s 50 Best Restaurants Maz (Japan, sister establishment of Central Peru), they had to explore their new habitat for local ingredients and discover ways to conjure their best qualities with their learned skills and techniques. To be chefs cooking at their highest level in their adopted countries, they truly had to think outside of what they know and are used to, and this is what continues to drive them in their respective kitchens.

01/09/2025

Dear friends, our old Instagram account is currently unavailable, but our journey continues at .bychele. We’d love for you to join us here as we share stories, discoveries, and updates from our kitchen and beyond.

Your support means everything. See you soon!

16/02/2022

We have been curing and smoking creating something new in our approach to Pastramj

PASTRAMI BEEF RIBS 🙌🏼🙌🏼🙌🏼

21/09/2021

NEW MENU AT GALLERY BY CHELE 🔥💃🏼💥🎸🏎😋

At Stvdio Lab we create in different directions one of them is to experiment with the Filipino pantry.

In this case we use tinapa to do a dashi and we use a technique to crystallize the local fig - TIBIG from the Aetas community of El Kabayo all around crab and lacto fermented tomato with one of our latest discoveries we grow in our Urban Garden Called Lemon Balm.

20/04/2021

In the last few years the R&D team has been focused in rediscovering the art and science of fermentation.

We applied this to develop several unique and interesting flavors of Kombucha. In this case, we infuse the Banaba tea Kombucha base with Single Origin Bohol cacao from our partner . 🤝

The result is amazing! 🤤Interestingly, the Cacao Kombucha ferments much faster - perhaps from the mucilage in the cacao? 🤔

Always keep researching and investigating 🔬🤓

31/12/2020

From Stvdio Lab Team and we want to wish you happy holidays and all the best for 2021. We will continue to create, innovate, research and stay positive 🎉🍾🎈

Address

5F Clipp Centre Building, 39th Corner 11th, Bonifacio Global City
Taguig

Website

https://www.stvdiolab.com/

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