‘It all became worth it’: Makati restaurant Flow gets first Michelin Star

Chefs Gabriel Ong (left) and Kevin Uy of Flow with their first Michelin Star accolade. Karen Flores Layno, ABS-CBN News“We’re getting drunk tonight,” an ecstatic Chef Kevin Uy declared when asked how he intends to celebrate the newest milestone of his fine dining concept. 

Flow, located at the Green Sun Hotel in Makati, received its first Michelin Star during the launch of the guide’s second Philippine edition on Thursday, October 29.

Known for its Peruvian-Filipino tasting menus, the restaurant is the only new addition to the country’s one-starred roster.

For Uy, who spent years in Peru training under Chef Virgilio Martinez and Pia Leon at the world-renowned Central, the accolade from the Michelin Guide made all their sacrifices worth it. 

“Not just for our team, but all the sacrifices that we made in the past, like go abroad and learn from some of the best people in the world, sacrificing our time and life. Everything is just… it all became worth it tonight,” he said. 

“I’m still processing the fact that I’m even wearing this jacket right now, mainly because it doesn’t fit,” he added in jest, pointing to his Michelin Star chef jacket. 

Standing beside Uy is his co-executive chef, Gabriel Ong, who beamed with pride as he held Flow’s Michelin Star award. 

“[This shows that] our hard work is valuable and recognized if we just keep doing what we do every day, full of heart,” said Ong, who has worked at Michelin-starred restaurants in Macau and Hong Kong. 

Looking at his childhood friend, Uy could not help but be thankful that they got reconnected as this eventually led to Flow’s success. 

“I don’t know if it’s the same for you because you were the number one guy back in school,” he told Ong. “But when I was in school, I was not always the best student, but we always wanted to do things our way and we ended up reconnecting.” 

“And I think what made Flow work, apart from our team, is the fact that we complemented each other perfectly. So I think that’s something really important.”

Now that Flow has a Michelin Star, Uy acknowledged the pressure that comes with it, but nevertheless welcomes the challenge.

“I told the team, heavy is the head that wears the crown… Now that the world’s eyes are on us, it’s going to be much harder to make mistakes,” he said.

When asked if their latest feat made them hungry for even more Michelin stars, he replied: “We’re not really aiming for anything. We’re just here to be authentically ourselves, to do what we need to do, and welcome you to our culinary biome.”