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Interview with the Owners of Las Flores and Some mixing (VIDEO)

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With the always awesome video team Seabiscuit Films we’ve been trying out different show formats, just to stretch our creativity. We don’t have any scripts or anything, we just go out there and shoot and see what works. We really just enjoy doing it and I hope you guys watching these video collaborations!

Spanish cuisine in the Philippines is as common as Chinese food in every other country. There are so many options that they suddenly dull the food expectations and people settle for social tapas and watered down, overly sweet sangrias. While there are some staples that work in tradition extremely well, namely Cirkulo and Terry’s, there was a gap between these top notch authentic establishments and the likes of Barcinos. When Las Flores came into the market, everyone thought that the Spanish market was already saturated and that there really was no need for another player to come in. It opened somewhat quietly in a corner of BGC that is own to harbour failed restaurants, and steadily spread through word of mouth.

Seabiscuit Films (www.seabiscuitfilms.com)

Director/Editor Sabs Bengzon S

hot By Sabs Bengzon, Nicky Daez, Sarie Cruz, Daniella Gamboa, Roanne Aujero

Sound by Pointbee Multimedia

Music Minor Swing – Rachel Portman

Music Gustavo Santaolalla – Apertura

After some short weeks, everyone could not get enough of it, simply because they serve elevated Spanish tapas, the type you would find in Barcelona or Madrid, straying ever so slightly from tradition, in a setting that makes you want to spend long afternoons conversing about, in a dining room that invites you talk to strangers and an outdoor terrace that isn’t overcrowded with pedestrians and passing cars. The branding of the whole establishments, from the logos, fonts, décor, to the placemats are sleek and coherent, nothing looks out of place, a pointer that many business owners should take to heart. Additionally for the first time in this country’s history, the Cocktails may ever so slightly over shine the good food. These Spanish owners knew that if they were to establish themselves as a cocktail bar/ restaurant, they had to produce a selective and creative drink menu. They brought in an expert mixologist to train their bartenders and achieved a well-made and properly dosed list.

Now, with the introduction of a new Chef and weekly new or tweaked addtions to their Menu, the food is hitting its stride and you can be sure of a good night.

The third aspect that set Las Flores apart from the rest of the market at the time of opening, was the amount of involvement from the owners. Chef driven restaurants are usually great because the main concept owner is behind the kitchen watching out for the operations, restaurateur/owner/investor started ones can go both ways. Some restaurateurs open a restaurant then move on to the next one almost immediately, or go on vacation a week after opening, not really keeping a hand on the daily on goings nor the quality of the output, others, like in Las Flores, are present every day, even going as far as serving and talking to the guest directly, building a rapport with people that will last and make them come back.

2 COMMENTS

    1. Joseph Ron Mijares June 16, 2013 at 1:32 am

      I will definitely visit this place for some cocktails.cheers!

    Reply
      1. Erwan June 18, 2013 at 7:41 am

        when you come back ;)

      Reply
 

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about THE FAT KID

I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

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