Technique & Philosophy · Makati, Manila
Open-Fire Cooking at Kong Manila
Fire is the beating heart of Kong. Our kitchen is built around open flames, intense charcoal heat, and roaring woks — bringing primitive elemental cooking together with refined modern technique.
The Two Pillars: Charcoal & Wok
1. Wood Charcoal Hearth
We use dense hardwood charcoal to achieve scorching direct heat and fragrant ember beds. Grilling over embers caramelizes proteins, renders fats cleanly, and imparts a distinct smoky aroma that cannot be replicated by gas or electric cooking.
2. High-Heat Wok Searing
Our custom high-BTU wok station allows for extreme thermal searing. This captures the elusive wok hei (“breath of the wok”) — locking in crisp textures, flash-searing ingredients, and building complex smoky Maillard flavors in seconds.
Australasian Open-Fire Philosophy
Kong's culinary identity lies at the intersection of Southeast Asian street food traditions and Australian open-fire barbecue culture. Led by Executive Chef Gerard d'Ombrille and Head Chef John Baquir, our menu pairs bold Asian spice pastes, fermented glazes, and citrus reductions with premium char-grilled meats and local seafood.
By combining high-acid ingredients with smoky open-fire caramelization, every dish is engineered to pair effortlessly with high-energy wines — particularly grower Champagnes, dry Rieslings, and light-bodied Burgundies.
Signature Open-Fire Dishes
Charcoal Grilled Skewers
Flash-grilled over white-hot embers, glazed with house tare and fermented chili oil.
Wok-Tossed Seafood & Noodles
High-heat wok searing delivering intense smokiness and perfectly crisp vegetable texture.
Ember-Roasted Meats
Slow-roasted over glowing coals for tender interiors and charred wood-fired crusts.
Taste Open-Fire Dining in Makati
Join us at Ayala Triangle Gardens to watch our open kitchen in action and sample our open-fire menu.
Reserve Table Online