WYP Restaurant—UNWND’s in-house restaurant—takes your mouth on a culinary trip around the world with its diverse menu and local favorites.
Traveling is one of the things people miss most in the pandemic, myself included. During the pre-pandemic days, trips abroad are added to the yearly agenda, with the addition of occasional road trips or exploring the best of what the Philippines has to offer.
Whether visiting the beaches in Palawan, touring the cities of Cebu, or exploring the cultural landscape of Iloilo, the Philippines is filled with many sights, food, and activities to do. While this was all a fleeting dream last 2020, vaccines and proper safety precautions have made it possible for people to travel locally this year. Though eventually, we hope that international travel will soon become normal in this new normal.
But for now, we can keep ourselves content with a taste of international flavors—through food, that is.
A Culinary Trip Around the World
Set in the vibrant streets of Poblacion, Makati (with more branches soon opening around the Philippines), luxury hostel UNWND promises top-notch accommodations for both backpackers and flashpackers. But within the walls of this luxury hostel, guests can relish the culinary delights that its in-house restaurant WYP offers. And that’s where we’ve set our sights for today.
From local flavors to global dishes, and comfort food favorites, you can enjoy a taste of home or the taste of something new. There are local classics like Chicken Inasal or Crispy Pata, along with global favorites like nachos, which pair well with drinks—crafted by the restaurant’s resident mixologist. Even hearty meals to satisfy different cravings can be found in the restaurant’s diverse menu.
Behind all this is Chef Jino Limjoco—the brains behind the good food and drink that guests constantly rave about when dining at WYP. A proud Kapampangan whose passion for cooking came from his father Oscar Limjoco, Chef Jino’s love for cooking and eating started with his family.
To learn more about WYP’s dishes and the story of his success, we talked to Chef Jino in an online interview.
Fast Facts with Chef Jino
1. Can you tell us more about yourself and your culinary journey? What brought you to UNWND, particularly at WYP Restaurant?
“I graduated in food technology at the University of Sto. Tomas and continued my second course as a professional nurse. [Soon after], I went to the states for a few years and went back to the Philippines to work with Mr. Raymund Magdaluyo—a restaurant connoisseur—for 11 years. I [then] started as a manager, [then] director until I ended up as the R&D head for his group. This is where most of my knowledge in the kitchen came from, thanks to him.
I was brought to the Araw Group [the company behind UNWND]—first as a consultant at WYP Restaurant. [Soon, I] was asked by the group to join them as the executive chef for the UNWND and WYP brands.”
2. What’s the concept that you have in mind for WYP Restaurant and how did you show it on the menu?
“At first, WYP started as a bar, so most of our food was bar chow and tapas. But during the pandemic, WYP has evolved into a diner that served food—not only for the bar scene—but also for dine-in and takeout. [That way, we can cater to] customers who enjoy comfort food.”
3. How did you plan and create dishes for WYP? What was your source of inspiration?
“I really wanted WYP to be known for straightforward comfort food—food that people enjoy even if you eat it every day. Grilled items are also one of the main focuses of our menu. [After all], everyone loves grilled food!”
4. UNWND’s concept is “Celebrating the Art of Chill”. How did you show that in your dishes?
“[The] food we serve are food that customers are accustomed to. Gambas, salpicao, Spam fries, nachos, [and] grilled items like pork belly inasal are some of the items that most of our clients like eating. Nothing too fancy—just simply good comfort food.”
5. How you plan on showcasing Filipino flavors in your dishes?
“Most of our grilled items are Filipino-inspired. [These include our] inihaw na liempo, chicken inasal, chicharon bulaklak, and other [favorites] like crispy pata, etc.”
6. Do you offer any seasonal items or any vegan or vegetarian items for those who with dietary restrictions?
“Yes, we do have a great selection of vegan and vegetarian food [at WYP]. [For example, we have a] vegetable cubana, tofu sisig, buffalo tofu, Loco Moco, and a vegetarian Arroz ala Cubana. For our meat substitute, we use Omnipork.”
7. Why did you choose to create a diverse menu for WYP?
“Our menu has a mix of Western and Filipino food [because] as we know, Poblacion has a diverse clientele. Not all customers have the same preferences, so we do have a number of choices in our menu to choose from.”
8. What are your plans for WYP Restaurant in the future?
“The ultimate goal for WYP restaurant is to cater to our growing market [before, during, and after the] pandemic. [We want to serve] both dine and take out customers and I want to create a WYP brand that can maintain the good quality of our F&B [establishments] all throughout our [future] locations around the Philippines.”
UNWND and Celebrate the Art of Chill
Celebrating the fun things in life is also a form of self-love. Enjoy vibrance and a holistic travel experience, right in the city with UNWND Luxury Hostel. Located in the bustling street of Poblacion, Makati, UNWND offers eco-luxury accommodations—set in creatively designed spaces.
With a plethora of fun activities, it’s impossible to be bored in UNWND. From sampling a diverse global menu and drink selection in WYP Restaurant to basking in an immersive art experience, playing by the pool, and more, UNWND offers you a taste of home and a taste of something new.
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