Let's Chow and Get Full

- July 06, 2017

Going to a Chinese restaurant is something that I always look forward. In Philippine culture, Chinese food has been part of our lives since the time we adapted to the food they brought here a long, long time ago that even a pure blooded Filipino have a Chinese meal during occasions. I can be a picky eater sometimes when it comes to eating, specially when I know how the original recipes tastes. Of course, not just the taste, I also check on the price if I could afford it ‒ good food, good price.

Here comes the great part ‒ going to Let's Chow to try their line of Chinese and Japanese fusion. Hmm, this is really interesting!

The atmosphere is simply inviting ‒ clean, wide space for every customer to move freely even if the place is full of customers, you won't feel overcrowded. Two thumbs-up to the staff who are all friendly and attentive anytime even during peak hour.

Together with my foodie group, we were introduced to their in-house chefs ‒ Executive Chef Shinsaku Honoso, Head Chef Edgar Gamus, and Executive Sous Chef Albert Flores. Though we were also expecting to see their famous Consultant Chef Boy Logro, who wasn't there because of busy schedule, we didn't mind because of the very accommodating chefs who attended to us.

Let's Chow inaugurated their first restaurant in September 22, 2008 at the NAIA Terminal 3 Domestic Section. They also have a branch in Las Pinas and the third is the branch at Makati Square. The restaurant is under the management of Jipang Group which has been in the hotel and food industry for quite some time now.

We got try first their dimsum.