“Our cocktails here are developed using local liquor, by the way.
“Gusto ko talagang ma-complete iyong dining experience and there’s no more excuses.
"I’m cooking Filipino food with no apologies.
“I’ve put my name right beside it, not to prove a point, but just to lift up a cuisine that has nourished all of us.
"Not just the ones living here, but the ones cooking Filipino food as OFWs abroad and everywhere else.
“So ano na ito, kumbaga, icing on the cake na lang na nakikilala kami. Icing on the cake na maraming celebrities na nagpupunta dito.
“I guess the vision of this restaurant is really to be the best in the country because if you’re the best Filipino restaurant in the Philippines, you will be the best Filipino restaurant in the world.
“It won’t be in New York, it won’t be in Hong Kong, it won’t be in Italy. It will be here in Manila. It will be here in this country.
“And if it means to start a revolution, kasi they always say, ‘Really? You’ll really build a restaurant to serve pritong isda, pritong baboy?’ I say, ‘Hell yeah, we did!’
“And I have no excuses for it. Why? It’s great cuisine. It’s fantastic. It’s meant to be celebrated!”