At Flow, Chef Kevin Uy distills years of training, two cultures, and a restless curiosity into a constantly evolving dining experience.
Kevin Uy sits at the center table of his new restaurant, a quiet pride evident in the way he takes in the room. Behind him, in the open kitchen, a group of remarkably young chefs work quietly, their movements swift like turning gears as they prepare for dinner service. Kevin, or “Kev” for short, may still be in his early thirties, but there’s an air about him that signals a seasoned professional, someone who’s clearly been around the block.
That confidence is well earned. He spent five formative years at Central in Peru, training under chefs Virgilio Martínez and Pía León. During his time there, Central was named No. 1 on The World’s 50 Best Restaurants list in 2023. Now back in Manila, he’s offering Filipino diners a culmination of what he’s learned about food, shaped by two homes and years of discipline.
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A Taste Of Growth For Kevin Uy
During his mid-twenties, Kevin Uy’s momentum was abruptly interrupted by the global pandemic. With restaurants in Peru forced to close, he returned to Manila—an unexpected pause that became a period of quiet growth. During lockdown, eager to stay sharp, he did the only thing he knew how to do: he cooked, every single day.
The result was Viaje by Kev, an online food concept serving restaurant-quality Peruvian dishes so polished you’d swear there was a Michelin-starred kitchen operating inside his family home. Viaje, however, was never meant to be permanent. When borders reopened and restrictions eased, Kev returned to Peru to rejoin the team at Central. It wasn’t an ending but rather a flip to the next chapter, another experience added to the foundation of something he’d quietly been building toward.
Now open in Green Sun Hotel in Makati, his new concept Flow, serves dishes that fully reveal Kev’s artistry as a young culinary talent coming into his own. “It really feels more like a result of my training,” he tells Lifestyle Asia. “But the idea isn’t just to bring Peru here but to showcase all of the training and styles that have molded me as a cook.” The process was an eye-opener for the chef, revealing how closely Peruvian and Filipino cultures mirror one another, and how unexpectedly and seamlessly different worlds can intersect.
Seaweed, Three-Ways
What makes Flow remarkable is how it feels like a clear evolution from Viaje, a step forward from something that was already quite impressive. While no dish carries over, the spirit remains: expertly crafted food that reflects Kev’s rigorous training and unique perspective, this time in the form of a nine- course tasting menu.
The restaurant’s main ethos is to transform humble ingredients into a gastronomical experience, something Kev clearly absorbed during his time in Peru; it was there where his mentors emphasized the value of ecosystems and how every ingredient, from shell to stem, can be harnessed and transformed into something extraordinary.
Take the opening course, titled “Coastline”: it elevates the modest yet versatile seaweed by presenting it three ways, inspired by its different habitats of rocks, sand, and water. One element resembles a moss-covered stone, but it’s actually a melt-in-your-mouth choux pastry filled with luxurious spirulina cream. There’s a taco that surprises with contrasting textures thanks to its algae cracker and soft seaweed filling, and finally, a refreshing jelly component that evokes the sea itself. It’s these kinds of inventive creations that make the menu feel exciting and novel, even as Filipino diners grow increasingly discerning.
The name of Kevin Uy’s restaurant mirrors its own philosophy: “Why Flow? Flow is generally a vague name. Flow to me is constant movement. When we think of flow, we think of movement, of growth, we think of constant creativity, and my personal favorite: constant curiosity. I hope diners are curious enough to enter, open-minded enough to enjoy, and satisfied enough to leave knowing they have learned something new and enjoy their food as well.”
Two Chefs, One Flow
No man is an island; Kevin Uy knows he couldn’t have done this all alone. His years at Central, where every person played a crucial role in making the kitchen one of the world’s best, taught him that. When it was finally time to bring Flow to life, he needed someone he could trust to help turn a dream into reality. Enter Gabriel Ong, or as Kev endearingly calls him, “Gato,” his childhood friend and now executive chef at the restaurant. The two first met in nursery school, later strengthening their bond as classmates at École Ducasse Manila at Enderun College.
Gato brought not just experience, but a proven ability to open restaurants, manage operations, and oversee supply chains and talent. He had the credentials to match, having worked at two Michelin-starred restaurants before Flow—Alain Ducasse at Morpheus in the City of Dreams Macau, and Amber at the Landmark Mandarin Oriental in Hong Kong—then later serving as head chef at the Tasteless Food Group in Manila, which helms restaurants such as Your Local and Bored and Hungry.
“He was my first call when I got back to the Philippines, and I wanted to know if he was looking for new opportunities and a new atmosphere,” Kev says. “And I knew he could help me out in navigating the Philippine dining scene. He really is the engine behind everything going on here.”
Their specific skill sets complement each other: Kev brings a Latin American culinary vision to the table, while Gato ensures operational mastery and execution. Together, they assembled a team of earnest young chefs who cook with heart, something Kev admits is more important to him than someone who can cut a vegetable with technical prowess. (Because anyone can dice a carrot, but how much care do they pour into it?) Now, the pair lead what feels like a culinary dream team, full of energy and vision, shaping Flow into a restaurant of talent and passion.
An Homage To Two Homes
Conceptualizing the menu for Flow was guided by the richness of locally available ingredients, but executing it demanded patience and precision. Kevin Uy is famously exacting, leaving no detail to chance, yet his team rose to the challenge, producing something that feels effortlessly creative and harmonious.
Kev’s Latin American influence surfaces in a course like dessert: an exploration of cacao informed by his mentors at Central, who taught him to work with every part of the fruit, not just its traditional chocolate form.
While many of his techniques were honed in Peru, the chef never forgot his Filipino roots. He pays direct homage to the Philippines in other ways, like the menu’s “Manila” course. A vibrant seafood dish, it honors the palengke vendors who supply the city. Fresh scallops rest atop an uni emulsion, accompanied by fried cassava, then finished with a granita made from citrus and native souring agents. The dish dazzles the eye with bright, popping primary colors, reminiscent of sweet Filipino treats like halo-halo, yet each bite delivers an unexpected, savory zing.
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Seasoned With Curiosity
The story of Flow extends beyond the chef and his cuisine, unfolding into the space itself. Even the restaurant’s entry hints at Kev’s vision: the pathway, complete with boulders and sculpted rock formations, evokes the terraces of rice fields. Architect siblings Rita and Anthony Nazareno have designed an interior inspired by nature, a reflection of the humble, elemental origins of the ingredients that define the menu. Kev also worked with local potters to design dinnerware specifically for each dish, letting the artisans’ interpretations interact with his culinary narrative.
“Stones, wood, earthy clay—those elements that keep us very grounded,” Kev explains. “We wanted it to be very natural and simple, an ode to imperfection. That’s why you see that it’s not all straight, like the curve on the wall. The tables are curved too; the bricks aren’t perfectly in place. We value imperfection, because the fact is, nature is never perfect. So why would we want it to be?”
It’s a sensibility that carries into the dishes. While Kevin Uy may be known in food circles as the guy cooking Peruvian dishes, Flow resists neat labels and overly polished bows. The menu will shift, references will blur, and whatever sparks his interest in the moment will probably show up on the plate next. But that’s what Flow is really about: inventive food with curiosity as its seasoning.
Restaurant FLOW is located at Green Sun Hotel & Events, 2285 Chino Roces Ave, Makati City, 1232 Metro Manila.
This article was originally published in our March 2026 issue.
Photography by JV Rabano
