Chef Erik Idos, New York, Hong Kong, Manila

MODERN MEXICAN AND JAPANESE CUISINES

Currently based in Manila and leading Izakaya Geronimo and Wagyu Studio, Filo-Angelino Chef Erik was born and raised in Los Angeles. Growing up within the Filipino community and the wider culinary melting pot of California, Erik understood how heritage techniques and ingredients from all over the world can combine to create something special and unique, the underlying philosophy of his style.

Erik spent three years at Nobu 57 in New York under the mentorship of the legendary Nobu Matsuhisa and went on to become Executive Sous Chef at Nobu, San Diego and eventually Executive Chef at Nobu Intercontinental, Hong Kong.

He opened his own restaurant Chino in Hong Kong in 2016.

Creative Mexican food and drinks at CHINO, Hong Kong and Manila

The dynamic Mexican food culture of Los Angeles was a major influence on Erik’s culinary path, and he combined his heritage, influences and training to open CHINO, a much-acclaimed casual-trendy eatery in Hong Kong and later in Manila, serving creative Modern Mexican food with Japanese influences and fresh local ingredients.

Izakaya Geronimo: Fun and Familiar Japanese food with an elegant twist

Chef Erik currently heads Izakaya Geronimo which is arguably the trendiest Izakaya right now in Manila, run by the Wagyu Group.

From small snacks such as the potato salad studded with bacon and topped with a cremy ajitama egg, and crispy fried shirauo. served with spiced mayonnaise topped with toasted sesame seeds, to Shrimp Tempura Temaki formed like a small taco topped with a creamy, spiced sauce, Toro Uni Caviar wrapped in Nori and Sashimi of fatty bluefin tuna, octopus, scallop, and sea urchin flown in from Japan.

The fish for his version of Filet O Fish is local tanigue, coated in panko bread crumbs and sandwiched in between a soft milk bun while the Pork Katsudon — US pork loin marinated in shio koji (rice milk) for two days and then cooked slowly for four hours, served with a wasabi relish. All accompanied by a great list of artisanal sakes.