The Michelin Bib Gourmand-awarded Some Thai opens its second branch at Podium Mall in Ortigas, where chef Jorge Mendez ensures a personal and 'inauthentically authentic' dining experience. Inspired by his travels and family, he introduces exclusive dishes like Steamed Sea Bass and Tom Yum noodles. He remains true to his philosophy that cooking is always personal and hard to copy.
With the opening of Some Thai's second branch at Podium Mall in December, Chef Jorge Mendez continues serving heartfelt dishes inspired by his personal experiences. According to the chef, “Sabi nga nila, 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.” As the mastermind behind concepts like Modan, Mugen, Makanai, and Some Thai, he said he's busy but happy following his Michelin Guide recognition.
The new space accommodates up to 54 guests, with 10 seats in a private room and 44 in the main dining area, designed for intimate dinners or large groups. Dishes like the Steamed Sea Bass, gently steamed and served in a clear broth of lemongrass, cilantro, garlic, ginger, red chili, and lime, remind Mendez of a 'Thai-style paksiw' – clean, fragrant, and with mild acidity for the buttery fish. “As Filipinos, we want homey food,” he said, adjusting spice levels based on customer feedback, as not all Filipinos are comfortable with intense heat.
Another exclusive is the Gai Tod, a Thai fried chicken with crisp strips topped with fried shallots, garlic chips, and cilantro, served with a sweet chili-like sauce. It's Mendez's favorite, blending local Gai Tod flavors with a Manila street food-style batter. Some Thai's tagline, “inauthentically authentic,” reflects his belief that good cooking can be playful but solid at its core.
The Son-in-Law Egg is his own omelette version, deep-fried with a dramatic presentation and soy-lime vinaigrette, featuring a 5-10% Filipino touch. The Crab Curry has fresh crabmeat in a crab fat-forward sauce, perfect with pineapple or seafood fried rice. For desserts, the Mango Sticky Rice resembles biko, while the Khanom Kho evokes bilo-bilo, chewy dumplings in creamy coconut sauce.
His Tom Yum noodles use glass noodles in a thick sauce, while the Tom Yum Soup is like a bisque, with crab legs, prawns, mussels, and squid for four people. “If it’s not my family’s favorite, I won’t do it,” Mendez said, his ability to switch cuisines stemming from years of R&D.
