Going by the vision of its proponents, particularly Jorge L. Araneta, or JLA as he is fondly called—it is a finely curated dining experience that brings the world’s cuisines together under one roof, in a setting that is casual yet elegant, stylish yet accessible.
And one should not feel intimidated here. What World Kitchens is all about is the coming together of family and friends to enjoy authentic cuisine—all carefully prepared, and no visas required.
Just over a year old and created by Singapore food and beverage guru Andrew Tan Hock Lai, World Kitchens was designed as an affordable five-star dining experience inspired by the comfort food of the world: a giant, full table-service restaurant bringing together 15 global show kitchens in one distinguished space.
One table, 15 kitchens
What makes the experience even more seamless is the technology they employ. At every table, guests can scan a QR code to browse the menus of all 15 kitchens, place their orders, and pay with ease.
Instead of standing in separate queues, diners can remain seated and let the food come to them—one dish at a time.
Manning these 15 kitchens is a parade of talented chefs, all screened by JLA himself, bringing their own tastes, backgrounds, and personalities to each distinct dining outlet.
A love for seafood
Chef Oliver Aviles Buenviaje knows the value of taking a leap. In 1999, he left the Philippines for Australia, where he was supposed to study engineering. Two weeks after enrolling, he realized the path was not for him.
Then came the image that changed everything: an artwork-like food photograph by Alain Fabregues in a magazine. Inspired, Oliver knocked on the door of Fabregues’ restaurant and asked for work despite having no formal experience. It was a bold move, especially since the restaurant was considered one of the best fine dining establishments in Perth at the time.
That decision eventually led him to a culinary life shaped by travel and international kitchens.
For World Kitchens, Oliver looked at what he felt Filipino diners would respond to. Seafood came naturally.
“We have an amazing array of seafood. Filipinos love seafood,” he said. What he felt was missing was “an international flavor.”
That is the experience he hopes to offer—seafood that feels familiar enough to enjoy, but different enough to evoke the memory of travel. For him, food becomes a way to bring diners somewhere else, even for just one meal.
American style Pinoy diner
Chef Kevin Villarica, meanwhile, approaches World Kitchens from the perspective of a chef who understands both global flavors and the Filipino family table.
Kevin trained at At-Sunrice GlobalChef Academy in Singapore and worked in establishments such as SATS, Poulet, and Thai Express Singapore. Back home, he became known as co-founder of Hapag and as the chef behind concepts such as Le Feu Steak House, Cochi, Ayà, and Ginza Gyu.
At World Kitchens, what appealed to him was the energy of the place. He described the concept as something he could not quite call fast food, but perhaps “social fast food”— casual, lively, and easy to enjoy with a group.
When he checked the menu mix, he noticed there was room for something more family and kid-friendly. That became the impetus for Kevin’s Diner.
The menu includes steaks, burgers, mac and cheese, and other dishes that children can easily order. But Kevin is quick to point out that the concept is not purely American. It still carries Filipino influence.
A taste of India
At Prana, Chef Rajan Veeranan brings Indian cuisine to the table with both authenticity and patience.
An Indian master chef, Rajan currently leads Prana Indian Cuisine at Novotel Manila Araneta City. Before coming to the Philippines, he worked as chef de partie at Pullman Central Park Gurgaon in India. He has now been in the country for almost 11 years.
That long stay has given him a clear sense of how Filipinos respond to Indian food. For Rajan, the cuisine is not as unfamiliar to Filipinos as some might think. Many Filipinos have worked in the Middle East, where Indian food is part of daily life, so dishes such as kebabs, biryani are well accepted.
“They like so much Indian food,” he said, noting that biryani is especially popular. Butter chicken is another favorite because it is creamy and less spicy.
Prana’s presence at World Kitchens also has an interesting local connection. According to Rajan, JLA likes Indian food, including chicken korma, yellow dal, lentils, and biryani rice.
For Filipino diners who may still be cautious about Indian cuisine, Prana should be your entry point.
Cantonese culinary tradition
At 18 Jade, Chef Peng, or Zhouping Liang, carries the discipline of traditional Chinese cooking.
A Chinese culinary expert with more than two decades of experience, Chef Peng comes from a family of chefs. One of his influences is his uncle, Chef Fung Chi Keung of Singapore’s Kai Garden. Chef Peng trained in Hong Kong and Singapore, developing his skills in wok cooking, knife work, and ingredient-driven preparation.
His cuisine at 18 Jade is mainly traditional Guangdong, or Cantonese, style. Presentation-wise, he remains faithful to how he cooked in Guangdong and Singapore. But he has also made adjustments for Filipino diners.
Guangdong-style food, he noted, can be hotter than what many Filipinos are used to. He has also observed that Filipinos enjoy sweeter flavors. So, while the foundation remains traditional, the seasoning has been adjusted slightly to make the food more approachable.
Spanish x Filipino
At Asador de Manila, Chef Gale Tan Sun brings yet another story of adaptation.
Gale holds a degree in entrepreneurship from the University of San Carlos and a master’s degree in business management from the Asian Institute of Management. Inspired by his family’s love for cooking, he later trained at the International Culinary Academy.
His love for festive Spanish cuisine led him to establish MNL Food Company, known for Crunchilicious Porchetta and Cochinillo. At World Kitchens, the Spanish direction came about in a very direct way.
“Actually, I didn’t choose it,” Gale said when asked why Spanish food. “Sir Jorge Araneta chose it for me.”
According to Gale, Araneta liked his cochinillo so much that he wanted to have it at World Kitchens.
The dish is built on local pork, specifically local black pig, and is cooked for six hours over slow fire. Gale credits the slow cooking and balance of spices for what makes it special.
Aside from cochinillo, Asador de Manila also serves paella, appetizers, and croquettes, which have become among its bestsellers.
Gale’s own background adds another layer to the story. As a Chinoy chef, he can also cook Chinese and Filipino food. Now, he is learning and interpreting Spanish cuisine.
Bringing the world home
Indeed, individually or as a team, the chefs at World Kitchens—amiable, creative, and dedicated—are more than delighted to serve their brand of cooking to patrons, bringing the best culinary cultures of the world to one’s table. All in a single dining destination at the heart of Araneta City.
Features Reporter
