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Robb Report Philippines Hosts Its 2026 Food & Drink Issue Dinner at Flow

Robb Report Philippines hosted an intimate dinner with Security Bank Wealth at Flow, where chef Kevin Uy presents a narrative-driven tasting menu shaped by ecosystems.
April 24, 2026
Round black plate with a small bowl of green matcha, a wooden spoon, and a gray stone slab with a red cube on it, all on a wooden surface.
River: Ulang, Tamarillo, Chillies Photo: Gian Escamillas

Robb Report Philippines and Security Bank Wealth marked the release of the magazine’s 2026 Food and Drink Issue with a dinner held last Tuesday, April 22, at Flow, one of Makati’s fastest-rising new dining destinations. The evening brought together a cross-section of the country’s culinary and hospitality scene for a celebration of food as craft and narrative.

Ed Simon

Led by chef Kevin Uy, Flow has quickly become one of the most talked-about openings in the city, known for its “culinary biomes” approach to dining. Rather than building dishes around singular ingredients, Uy constructs entire ecosystems on the plate, drawing from Peruvian and Filipino coastlines, mountains, forests, and urban landscapes. The menu for the launch guided guests through a progression of a terrain of flavors and textures.

Close-up of a plated dish in a dark bowl: a colorful crumb mixture with pink, yellow, and white grains and pinkish-orange crispy strands on top.
Mountain. Ed Simo

Standouts from the menu echoed the restaurant’s now-signature dishes. “Coastline,” a study of seaweed in multiple forms, evoked sand and surf through spirulina, nori, and delicate gels. “Mountain,” a composition of beef cheek and corn in varying textures, grounded the experience with its depth.

Beige ceramic bowl with a plated gourmet egg dish, topped with onions, dark sauce, and black truffle shards; a wooden spoon rests to the left.
Yacon. Ed Simon

Finishing the menu was “Yacon”—fermented, burnt, and rendered into syrup—which drew out the root’s full spectrum of sweetness, bitterness, and depth in a way that felt both elemental and exacting. The courses were paired with a thoughtful beverage program that extended the narrative of each dish, reinforcing Flow’s ethos of cohesion rather than contrast.

Woman in a black dress reads a folded note at a table with a colorful flower centerpiece during a formal event.
Yvette Fernandez giving her speech before the first course. Photo: Gian Escamillas

The evening opened with remarks from Yvette Fernandez, Chief of Editorial Content of Robb Report Philippines, who welcomed guests on behalf of publisher Archie Carrasco and acknowledged the publication’s continued partnership with Security Bank. In her speech, Fernandez underscored the thematic direction of the issue, noting how today’s chefs operate far beyond the kitchen, navigating procurement, business strategy, and even the demands of visibility in a digital age.

Chef Jorge Mendez with Security Bank’s Joann Paz, Wealth Relationship Management Team Head, FVP; Rene Aguirre, Wealth Segment Head, SVP; and Binky Mirabueno, Wealth Relationship Management Group Head, SVP. Ed Simon

“It feels right to gather at Restaurant Flow, very much the talk of the town at the moment. As you will soon find out, there is a narrative running through the menu by Chef Kevin Uy and his team,” she noted. “Each dish carries the story of where it comes from, and why it matters.”

Chef Kevin talked guests through the tasting menu. Ed Simon

She also recognized the contributors behind the issue, including lifestyle editor Alicia Colby-Sy and features editor Bryle Suralta, who created the cover artwork. The cover reflects the evolving role of the modern chef: part artisan, part operator, part cultural figure.

Six well-dressed people posing for a group photo at a dimly lit event, Robb Report Philippines logo visible.
Imelda Teng, Abba Napa, Eric Teng, Eli Antonino, AGC Power Holdings Corp. Chief Business Officer and Executive Partner Rodolfo Palanca Jr., and AGC Power Holdings Corp. Chairman Archie Carrasco. Ed Simon

Among the guests were Jorge Mendez of Modan and Bill and Roxanne Yuen of Dominion Cellar, all of whom were featured in the issue, as well as the event’s partners from Security Bank Wealth, as well as our partners from Security Bank Private Wealth.

Floral centerpiece with red pom-pom blooms and greenery on a marble table, with a Security Bank Wealth card in the foreground.
Ed Simon

Among those in attendance were Eric Teng and Imelda Teng of Mango Tree, Abba Napa and Eli Antonino of The Moment Group, Jorge Mendez and Cheenee Mendez of Modan, and Bill and Rox Yuen of Dominion Cellar. Their presence reinforced the issue’s focus on the individuals shaping the country’s dining landscape today.

Color illustration of a chef with multiple arms holding kitchen items (leeks, lobster, clock) on a blue background, with 'Robb Report' title at top.
The cover art was illustrated by Bryle Suralta. Ed Simon

The evening pointed to a broader shift in how food is understood within luxury. What defines a truly good meal now rests on perspective, process, and the ability to translate place into experience. At Flow, and across the pages of the Food and Drink Issue, that idea came through with quiet confidence. Those who live well, after all, tend to eat well.

Read the e-magazine here.

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