Food & Drink

From Pad Thai to Laksa: The Noodle Studio Takes You Around Asia

From Thailand and Hong Kong to Singapore and Korea, Gigo de Guzman presents the most popular dishes across Asia.
IMAGE KAI HUANG
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Asia is a diverse, complex, and expansive continent. Though cultures, values, and traditions vary, one thing that unites the region is food. One unifiying dish that has traveled from country to country through history is noodles. Noodles are found in almost every Asian country, each with a different take on ingredients, taste, methods, and more.

Picking up on the region’s love for the traditional Asian staple, chef Gregorio “Gigo” de Guzman decided to open a restaurant that specializes in various kinds of noodles. “This is my first concept and first restaurant venture that I masterminded,” he shares. Together with his head chef, Alister Sun, he runs The Noodle Studio, a new restaurant located at Ayala the 30th mall.

On the menu, there are currently 19 noodle dishes from 11 Asian countries. Chef Gigo plans to include a couple more dishes down the line, but some of those available now include pad thai from Thailand, laksa lemak from Malaysia, japchae from Korea, and of course, pancit canton from the Philippines. 

Aside from noodles, the modern restaurant also offers a mix of dishes to complement your noodles of choice. Appetizers take range from fried sisig rolls, and Vietnamese fresh spring rolls, to mi krop, chicken sesame salad, and the yam som o. There are entrees taken from Japan, Indonesian rice dishes, and dessert concoctions by the two chefs.


Pad Thai; Char Kway Teow 2.0


Fried Salmon Pouches; Laksa Lemak


Beef Brisket Noodle Soup; Salted Egg Poutine

“Ever since I was a kid, I loved food,” he says. “[Eating was] my favorite pastime with my dad. Our bonding would be late at night. He would order food, and we would just eat on the floor… That was my fondest memory of him.”

After graduating with a degree in English Literature from Ateneo de Manila University, de Guzman decided to pursue his love of food through a culinary course at Enderun Colleges. He went on to complete his internship at Paris’ Michelin-starred restaurant Le Jules Verne at the Eiffel Tower.

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Yakisoba

The Noodle Studio puts an emphasis on authentic and fresh ingredients. Coconut milk is freshly squeezed daily behind the counter.

What makes the Noodle Studio different, however, is its 'Creative' noodle menu, in which de Guzman puts forth his modified versions of traditional cuisine, each with a richer and niche flavor. The Char Kway Teo 2.0 and the Mee Goreng 2.0 are two must-try experiences.


Thai Green Chicken Curry; Nasi Goreng


Crab Ragoon; Cold Noodles with Hainanese Chicken

When asked about his favorite item on menu, de Guzman points to the beef brisket and the Hainanese chicken with cold noodles. He compares the Hainanese chicken to himself, and the cold noodles to his head chef Sun by explaining that they are polar opposites but complementary at the same time.

There's one dish that won't make it to the menu anytime soon though: ramen. "It's hard to master, and there are so many ramen places who do it better than we ever could," he reasons.


Bagoong Fried Rice (Shrimp Paste Fried Rice); Claire's Pancit Canton


Chicken Karaage & Yakimeshi; Fried Sisig Rolls


Modified Turon; Yam Som O (Thai Pomelo Salad)

The Noodle Studio is located on the Ayala Malls the 30th, Pasig City. 637.6500; 0928.389.8583; 0995.271.5465; [email protected]

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Paolo Chua
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