The new menu of Modan is inspired by origami.
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LifestyleTranscript
00:00 Origami, a timeless art form with roots dating back over a thousand years in China and Japan,
00:06 holds a deeply personal significance for Chef George Mendez of Modan.
00:10 Memories that involve origami have shaped his culinary journey to becoming one of Manila's
00:15 most celebrated chefs today.
00:17 The latest offering, the Origami Degustacion Menu, draws inspiration from the Japanese
00:21 paper crane, Oro-Orizuru, symbolizing peace and healing.
00:25 Each course reflects an aspect of this famed origami bird infused with modern Japanese
00:30 flair.
00:31 From the beak's fish-lipped tempura to the sustenance-soothing corn from soup, every
00:34 dish is a work of art.
00:36 The Liver Tongue Egg course offers a triple threat of flavors, while the Flesh course
00:40 showcases aged booty fish with Japanese orange vinaigrette.
00:43 Wings, now including more caviar, delights with chicken wings and soy-cured egg yolk
00:48 for dipping into.
00:49 The Tail course follows, featuring gyofun-topped focaccia and oxtail butter.
00:54 The Crane's Head stars botan ebi as carpaccio and a silky shrimp head chawanmushi with cold
00:59 salmon noodles.
01:00 Limbs comes as a claypot of rice, king crab, uni, scallop, ikura, and edamame for sharing.
01:06 The Journey ends with paper.
01:07 Filo pastry hides Hokkaido milk ice cream, frozen berries, blackfish sauce, and rice
01:12 crispies.
01:13 Modan offers a glimpse into Chef George's life story and takes you down a neo-Japanese
01:17 dining journey.
01:18 Experience the essence of origami and storytelling on your plate at Modan.