The new pop-up at the Balmori Suites Chef’s Table presents a dynamic à la carte dining experience from Chef Jorge Mendez, drawing from Asian favorites to create distinct hybrids that feel at once surprising and familiar.
We’re often asked to choose one or the other: black or white, yes or no. Yet some of the most compelling things in this world exist precisely because they refuse to be dichotomous, instead melding the very best of different worlds, their end results dynamic and distinct without being over-wrought. This applies to cuisines too, and it’s the spirit that sits at the center of UNDŌ by MŌDAN, a new 14-seater Japanese à la carte pop-up from Chef Jorge Mendez at the Balmori Suites Chef’s Table. Tradition isn’t sacrificed for playful innovation, nor is the latter used to cover up the very things that make the former so timeless and well-loved.
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The Idea Behind The Pop-Up
Running from August 7 to 23, 2026, UNDŌ features a menu of dishes made for sharing, libations, and wine pairings (care of sommelier Ian Santos), all of which pay homage to MŌDAN’s Japanese roots while shaking things up in a way that lets this limited experience gain an identity of its own.
It’s all in the name: UNDŌ, pronounced oon-doh, is a Japanese word that indicates movement, and the new menu is indeed anything but stagnant in both presentation and flavor. The theme is cemented with the pop-up’s featured art piece, cascading and airy sculpture by Leeroy New entitled “Ipu-Ipo,” which utilizes traditional craft and ikebana (Japanese flower arrangement) techniques to create a harmonious vision of contrasting materials like dried flowers and metal.
Meanwhile sommelier Ian Santos’ wine selection is one that showcases Japanese grape wines and artisanal sake alongside bottles from other celebrated regions around the world, combining the traditional with more niche or unexpected choices that work well together. Cocktails also present fun, Japanese-inspired combinations like matcha and tonic, as well as gin with hojicha, yuzu, and even black sesame.
“UNDŌ carries the foundation of MŌDAN—the Japanese influence, precision, and attention to detail,” shares Chef Jorge in a speech. “But it also gives us the freedom to be more playful, spontaneous, and influenced by different perspectives.”
What’s On The UNDŌ By MŌDAN Menu?
The thing about combining various favorites, flavors, and cuisines is that there should always be a balance between what people know and love, and what pleasantly surprises them—combinations diners might not have expected to work or even exist, but after tasting them, they understand why they should.
Like Chef Jorge’s other concept, Some Thai, the à la carte menu has plates made for gathering or sharing, so everyone gets a bit of everything. It’s also conveniently divided into hot and cold plates, so you can mix things up or decide on how you’ll layer the dining experience. Either way, you can’t go wrong, and will come out with both your palate and stomach thoroughly satisfied.
As mentioned, UNDŌ plays with interesting combinations that, while surprising, make complete sense. Take, for instance, the buttery texture and taste of Wagyu short rib paired with the tingly pepper of a mapo sauce with mala, ground beef, and silky soft tofu, the two mingling to provide something that feels balanced despite its inherent richness.
The Prawn & Corn Nishidori is also a must-try for those who love their fried food, providing a warm bite and crunch that serves as an excellent meal starter. If you prefer things more on the refreshing side, it’s hard not to love the Hamachi Piperade, which combines dry-aged hamachi (complete with that delectable crust) with the slight tangy, zesty smokiness of a chilled pimentón and mizuna sauce.
A personal favorite of mine among the savory dishes is the generous bowl of King Crab Chahan with Spinach Tofu Soup, which to my mind, represents the menu and presents crab as a true mainstay across Chef Jorge’s concepts. It’s simple, a little surprising (but again, makes sense, why wouldn’t you mix your rice and soup?), and comfortingly hearty without being overbearing. It’s classic spinach tofu soup with crab chahan onigiri in the center surrounded by juicy chunks of crab meat that are meant to be scooped from their shell vessels—not much more you can ask for, and for soup fans, this counts as half a meal already.
Dessert can’t be missed either, as UNDŌ presents a solid line-up of treats that are addictive all on their own, the two stars being the Camembert Cheesecake (savory sharp cheesiness and a meltingly good body), and for those seeking a fun spin on traditional Japanese, the Warabi Mochi Sundae accompanied by Hokkaido milk ice cream and kuromitsu sauce with kinako powder.
See more of the UNDŌ menu below.
UNDŌ by MŌDAN runs from August 7 to 23, 2026 at the Balmori Suites Chef’s Table, Balmori Suites, Power Plant Mall, Hidalgo Drive, Makati. The pop-up is open from Monday to Sunday 11 AM to 10 PM. Walk-ins and reservations are welcome. To reserve a seat, email [email protected].
Photos courtesy of MŌDAN
Frequently Asked Questions
UNDŌ by MŌDAN is a limited-time Japanese à la carte pop-up by Chef Jorge Mendez at the Balmori Suites Chef’s Table. Running from August 7 to 23, 2026, the concept takes inspiration from favorite Asian dishes, combining familiar flavors and Japanese techniques into inventive hybrids designed for sharing.
UNDŌ by MŌDAN is located at the Balmori Suites Chef’s Table inside Balmori Suites, Power Plant Mall, Hidalgo Drive, Makati. The pop-up welcomes both walk-in guests and reservations throughout its limited run.
Some of the menu’s standout dishes include the Wagyu Mapo Tofu, King Crab Chahan with Spinach Tofu Soup, Prawn & Corn Nishidori, and Hamachi Piperade. For dessert, the Camembert Cheesecake and Warabi Mochi Sundae with Hokkaido milk ice cream are among the highlights.
While MŌDAN is known for its precision and refined Japanese dining, UNDŌ embraces a more playful and spontaneous approach. The pop-up explores unexpected combinations of Asian flavors while remaining grounded in Japanese technique, creating dishes that feel both surprising and familiar.
UNDŌ by MŌDAN runs from August 7 to 23, 2026, and is open daily from 11 AM to 10 PM. Guests may dine as walk-ins or reserve a table by emailing [email protected].
