With its name Hydo written in bold letters right outside an all-black two-story building, this new resto along Scout Albano corner Panay Avenue in Quezon City is easy to find.
At first look, it looks like it's purely a nightlife destination for partygoers.
But it's actually a multiconcept venue that houses Wave Restaurant + Café, Hydro, and 18th Hole on the ground floor.
Soon to occupy the second floor of the building is Age25 Reserve for whisky drinkers.
On October 28, 2024, select representives from the press and vloggers were invited to sample the delicious offerings of Wave Restaurant + Café plus a sneak peek of Hydro superclub and 18th Hole indoor golf range.
Chef Julz Bernardo, the restaurant's corporate chef and co-managing partner, presented Wave's big menu for breakfast, main dishes, desserts, and fusions of cocktails and non-alcoholic drinks.
Several breakfast samplers were served including pancakes, waffles, and sausage platters.
The huge servings can be shared with friends or family.
For lunch samplers, deconstructed kare-kare, crispy pata, salted egg chicken, and crispy chicken samplers were easily the stars of the show.
The fried chicken slices were lightly flavored with real salted egg so one could still enjoy other dishes.
There were also yummy offerings for pasta lovers, specifically the creamy truffle pasta and truffle mushroom pasta.
A giant burger, chef's signature pizza, and flying seafood noodles were also served as options for hearty meals.
For dessert, those with sweet tooth enjoyed a selection of crepes and cakes.
The restaurant also has different concoctions for drinks.
Read: Meet Sokusekisai Oyama, “Japan’s Instant Noodle King”
CHEF JUlz bernardo ON WAVE'S BIG MENU
Speaking to PEP.ph (Philippine Entertainment Portal), Chef Julz shared that creating the extensive menu for Wave took a year in the making.
"So, we want to cater to different kinds of markets. That's why we also want to showcase different cuisines internationally.
"So, for example, we have paella na sikat na Spanish cuisine. We also have our Mediterranean platter for the Mediterranean people.
"We also have our mesclun salad."
Mesclun salad refers to a French-style salad mix of greens and dressed with a light, lemony vinaigrette.
Continuing, Chef Julz said, "Filipino [dishes], siyempre, it cannot be wala sa menu. Like the crispy pata, kare-kare, dinakdakan, sisig, yung mga ganon.
"We also have our all-day Filipino breakfast."
The restaurant's goal, according to Chef Julz, is to offer an elevated dining experience that is on a par with the restaurant concepts in BGC, Taguig City, and Makati City.
Asked for her recommendations, she said the deconstructed kare-kare and crispy pata could be enjoyed either as a main dish or as a pulutan.
She said about Wave's pizzas, which are made from scratch, "Talagang matagal namin siya ginawa because we want a Neapolitan pizza," but still with the Filipino palate in mind.
"So, bready siya, pero airy, at the same time, malasa siya.
"Like for example, what we did with the Mariana Hawaiiana, we did not do the normal Hawaiian pineapple and ham.
"What we did is [add] bacon and pineapple chutney para, at least, may medyo Indian vibe naman din siya. Pero once you try to taste it, nag-blend lahat ang flavor."
For dessert, she recommended Wave's signature sansrival made with candied jackfruit, as well as the samurai crepe which has a custard-like filling and served with slices of mangoes.
Wave is open from 9 a.m. until 10 p.m.
Read: Kinmemai Premium, world’s most expensive rice at PHP6,000 a kilo
NIGHTLIFE EXPERIENCE at hydro
By 10 p.m., the party begins at Hydro superclub in which bar chows, chacuterie, and party platters are offered for partygoers.
These can be enjoyed at the high tables or seating areas inside the spacious bar.
The price range is from "less than a thousand to PHP2500."
"Pero it's a big serving, meant really for groups," Chef Julz said.
She added, "Parang, in a way, pre-game ka muna [sa restaurant]. And afterwards, once we open at 10, you can already party."