For Father’s Day, these chefs have the perfect dish for Dad

entertainment / Features Features For Father’s Day, these chefs have the perfect dish for Dad By: Evangeline Valderrama INQUIRER.net / 11:15 AM June 21, 2026 Share: Asador de Manila’s signature cochinillo; HK Ma’s Bisto’s Iberico Char Siu; Kevin’s Diner’s Picanha steak Father’s Day revolves around a simple gesture — gathering the family for a good meal. Dad is sure to appreciate a good home-cooked meal on the table, or maybe a few of his favorites that is served occasionally.

If dining out is a must, fear not. There is actually a venue where dad could have a taste of 15 global cuisines without breaking the bank. From the mind of Singaporean connoisseur Andre Tan Hock Lai comes World Kitchens, Araneta Center’s newest dining destination that offers state-of-the-art, 5-star experience at affordable prices.

What’s more, dishes ordered from any of these complementary kitchens are served in just one table. READ: How to celebrate Father’s Day, and keep dad inspired all year round Article continues after this advertisement Some of the chefs from these kitchens recently sat down with members of the media to discuss the menu that they might serve to the man of the house, as well as discuss the concept behind their restaurants.FEATURED STORIES ENTERTAINMENT Ian de Leon hits back at sister Lotlot: Stop telling lies especially to my dad ENTERTAINMENT Mikael Daez on fatherhood, raising a BTS Army baby ENTERTAINMENT Matet de Leon fed up with 'mana' issue: Wala akong pakialam kay Ian World Kitchens chefs.

Image from handout Chef Peng Liang (18 Jade) Chef Peng comes from a family of chefs in Hong Kong. His dishes combines traditional Chinese cooking with various Asian techniques, particularly in roasting meats such as their dry-aged Peking Duck. “Regardless of who the client here is, what he really wants is that for each and every dish that he brings out, they will really appreciate it, that they enjoy it,” he said through an interpreter.

His specialty? Seafood, cooked the Chinese way, of course, with a somewhat spicy soup. It could be prawns, with sea cucumbers, abalone, and some meaty fish.

Chef Gale Tan Sun (Asador de Manila) Cebu chef Gale went for the kill with his best-selling cochinillo and crunchy porchetta. These two offerings, both crunchy and tender at the same time, stand as Manila’s best-kept secret for exquisite Spanish-inspired dishes, which we sometimes only get to enjoy on special occasions. Article continues after this advertisement “Cochinillo is not readily available at home.

Here, you can have it anytime. We offer it every day,” he said. “It’s very distinctly Filipino with a strong Spanish influence.”

Chef Gale’s cochinillo and porchetta is infused with a balanced blend of spices that bridges the aromatic flavors of Spanish cuisine and the Filipinos’ preference for bolder, spicier palate. Article continues after this advertisement Despite this, he said their prices are competitive enough to attract not just their high-end clientele, but also the working class who wanted value for money. “We’ve positioned our pricing to be very, very affordable.

We’re working with local hograisers to maintain prices. Asador is more into celebrations, bringing families and friends together so presyo talaga natin kaya ng lahat,” he said. Chef Kevin Villarica (Kevin’s Diner) A steak on Father’s Day is always a good idea.

It’s a go-to dish for every special occasion, and Kevin’s Diner understands the assignment completely with its serving of Picanha steak — a melt-in-your-mouth experience that turns this otherwise indulgent dish into a well-earned moment. Known for his diverse culinary techniques, Chef Kevin thought of bringing an American diner in Manila but wanted the food to be for sharing to bring families and friends together. “We have steaks for the parents, and the Triple cheeseburgers for the kids…

Diners are supposed to be American cuisine, but meron kaming Filipino twist,” he said. For the burgers, he said they use the end cuts and trimmings of their Picanha steak for their meat to further enhance its flavor. Chef Rajan Veeranan (Prana) Chef Rajan shows mastery of the Indian cuisine at Prana, which offers signature dishes from his hometown to Manila.

He recognizes that it is hard to find real Indian food locally, and he strives to bridge that gap. While Indian cuisine is known mostly for its curry, kebabs and biryani, at his kitchen, he tries to make sure that each dish has a distinctive taste, but adjusted a little bit to suit the Filipino palate. “Indian curry is mostly spicy, but we’re adjusting the spiciness…

Since we’re serving the Filipinos, everything’s the same, but it’s just that the spices are reduced. Some Filipinos don’t like the spiciness, but once they have tasted everything here, they enjoy it,” he said. For Father’s Day, Chef Rajan recommends his Chicken Malai Tikka, a boneless chicken dish marinated in a rich blend of yoghurt, cream, cheese, and spices.

Chef Oliver Buenviaje (Seafood 8) While Chef