SERYE: Pinoy Restaurant and Cafe

Sérye, owned by Alvin Reyes Lim comes from the anagram “Reyes”, the last name of Alvin’s great grandmother, Engracia Cruz Reyes, the founder of the Aristocrat Restaurant. The homey, casually chic but distinct Filipino decor and its easy-on-the-eyes menu at Sérye’s second branch in Sucat, Paranaque City (the first is in Quezon Memorial Circle), might explain how they can do what they do: serving authentic, home-style Filipino food in the metro at very reasonable prices.

The Foyer

With its smart looks, daily menu of simple yet popular dishes and carefully chosen desserts, it could give the best mega Filipino restaurant joints a run for their money. When we visited last week to try their best sellers “The Fab 5” dishes at their newly renovated branch in Sucat, this place let the food do the talking! Well, it helped when owner, Alvin Lim vividly describes and peppered us with brilliant asides and interesting facts the origin of their signature dishes, like the “Kare-kare”, the “Boneless Crispy Pata” and to a lesser extent, their classic “Bibingka” and “Chicken-Pork Adobo”.

The Fab Menu

Trivia: While Serye owner Alvin Reyes Lim’s Great Grandmother, Engracia Cruz Reyes was the founder of Aristocrat Restaurant, his grandmother, Teresita Reyes (one of Engracia’s daughters) was known as “Mama Sita”, whose name now represents the famous Paste, Stew and Sauce Mixes in the market. However, these ingredients are not being used at Serye as only natural spices are utilized in their kitchens.

The key to these cuisine is authenticity. Take for example, their best-seller “Kare-Kare”. This dish was recently hailed “the best” in Food Network’s show, Food Wars Asia. It all starts with using the best ingredients.

Precision cooking was evident in making the Kare-Kare from scratch to sumptuous. They make the peanut sauce themselves, roast the peanuts in-house. The sauce is rich, thick and flavorful; the vegetables are served crisp and not soggy; the meat is tender, the oxtail and tripe taste so clean. The bagoong, which they  also make in-house, is neither too sweet nor too salty, it’s seasoned just right and complements the kare-kare very well.

Our orders of Kare-Kare came in their usual pots, piping hot, the oxtail tender and juicy. Eaten with their home-made bagoong, it was heaven! This was one of those dishes that make you dread the moment the pot becomes empty!


Lumpiang Sili at Kesong Prito

Aside from their Classic Kare-Kare, our Boneless Crispy Pata arrived crackling crispy and tender, the Binagoongang Lechon Kawali was a contrast of healthy and fatty good, and Laing Con Camaron Rebosado was better than most authentic Bicolano restaurants serve!

Boneless Crispy Pata

Binagoongang Lechon Kawali

Laing con Camaron Rebusado

Kinilaw na Tanigue

Kilawing Tokwa’t Baboy

Save room for dessert. Their Bibingka Classic and Special Halo-Halo have developed their own following specially during merienda time. Their cakes and pies are of exceptional quality together with their siphon brewed coffee. Their baked goods are equally distinguished, especially the Macapuno Pandan Cake which is made from real pandan leaves, without any artificial flavoring. The Pineapple Pie is worth trying too.

Bibingka Classic

Pineapple Pie

Chicken Pork Adobo

Crispy Tuna Tail

Owner, Alvin Lim went to study French Cuisine at Ecole Des Arts Culinaire et des l’Hotellerie in Lyon, France–and it shows. It was during his stay there that he noticed how the bistros served everyday French comfort food in a nice, cozy set up. And thought he could do that for Filipino food as well. The rest is history.

They serve straightforward Filipino food made without shortcuts based according to their taste and the way they’ve always known them. However, they also keep  abreast of changes in their customers dining habits and preferences as well as new developments in techniques in food service and preparation so that they can follow or even direct the natural progression of their cuisine.

Macapuno Pandan Cake

Mango Pie Fleurette

With its central location in the south of Manila, two main dining areas with high ceilings and classy decors, Sérye is popular with the post-work crowd and families who want some grand time eating their favorite Filipino dishes. Service is fast and friendly, even when busy, making this a valuable destination in the heart of Paranaque.

Kain na!


Regular diners will be happy to know that there’s Klub Sérye. Members are entitled to special discounts and freebies. Those who sign up immediately will receive a 20% off e-coupon. They can register by visiting any Serye branch and requesting for the registration sheet.

Serye can accommodate private functions. Catering is also offered. For food delivery, you may call the outlets directly or use their online delivery partners: (landline: 212-1212),, and

Serye is at Quezon Memorial Circle, Elliptical Road, Diliman, Quezon City is open from 7:00 am to 9:00 pm, you may reach them at (02) 9243411 / (02) 4262693. At Santana Grove, Dr. A. Santos Avenue, San Antonio, Parañaque City, they are open from 11:00 am to 10:00 pm, you may call them at (02) 8254691 / (02) 8269317.

Online, Serye can be found at http://www.sé and Facebook:éryeph, Twitter: @séryeph and Instagram: séryeph.

Eating At Lorenzo’s Way

I must have eaten at this place a half dozen times, most of them after short, evening runs with friends or when i get to attend product launches which are sometimes held in this fine restaurant. There are plenty of fine Filipino restaurants within the Bonifacio Global City but this place takes it to a whole new level.

Lorenzo’s Way is one great fine dining resto, it has this classic touch, the place is visually nice and the food is top notch, Filipino style! I soon found at that Lorenzo’s Way is owned and operated by the same owners of Cafe Adriatico, Cafe Havana and Abe Restaurant, favorite hang-out of people who love good food.

You would feel at home here, even if you enter in your sweaty work-out shirt, shorts and dirty running shoes as the service staff are very welcoming on each customer and there’s the usual greetings as soon as they recognize you, if you’ve been frequenting the place.

Getting to the food, there’s the usual favorites which we often order like the Binukadkad na Pla-pla and the garlic chicken which are their specials! Lots of other dishes to choose from and i have listed below some of their other dishes offered in an event launch last week.

I would recommend this place for anyone who works or lives in Bonifacio Global City. It’s great for an evening or lunch get together, not your typically over-priced restaurant and the food here tastes so good!

Crispy Baby Squid

Nice to have a beer with this, crispy deep fried baby squids. Addicting as you munch on this while waiting for the main course. I prefer to dip this in garlicky vinegar instead of the chili sauce.

Bulalo Soup

Mini servings of beef shanks and bone marrow soup. Reminds me of Tagaytay’s authentic Bulalo.

Binukadkad na Pla-pla

The meat of this large Tilapia is sliced on both sides up to its head, just exposing the thorns and is deep-fried to perfection. Best served with soy sauce cum bits of onions and red chili or local vinegar sauce. The outside turned out really crispy, while the inside was tender and flavorful as you could taste all the flavorings in it!

Bamboo Rice

Fried rice with bits of chicken, mushroom and shrimps served in a short,  open bamboo pole. Just good for two people so you have to order some more if you’re more than two.

Braised Beef Short Ribs (Beef Calderata)

Large chunks of beef which is creamy while the tomato sauce is not too overbearing. Cooked with the usual carrots, potatoes and olives.

Spanish Garlic Chicken

The chicken here has been marinated, oven cooked with whole cloves of garlic that are sauteed in olive oil, mashed into small bits, and added back in towards the end of cooking. One of the best chicken recipes i have ever tasted! You can eat the garlic if you want but don’t forget to brush your teeth after!

Kangkong Lechon

Tender pork belly deep-fried and we had a rind that is crisp and puffed. Served together with sauteed adobong Kangkong (water spinach) and you have a winner!

Mild Gising-gising

Bicol vegetable dish made with ground pork, green beans, coconut milk and chilis. Great with steamed rice!

Banana Chocolate Volcano Cake

Dessert came in the form of a chocolate cake topped with roasted bananas, smothered with chocolate syrup and coffee creme sauce. A great dessert to end a meal!