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From open-air farm tables in Cavite to intimate dining rooms in Quezon City, restaurant-owner couples reveal how their partnerships shape the kitchens and Valentine’s menus.
On a quiet road in Silang, Cavite, dinner can mean eating under open skies, surrounded by a working farm. Elsewhere, it might unfold inside a family home in Katipunan, or in a space where a couple opens their doors to serve just one table for the night. As Valentine’s Day is quick approaching, these settings offer a break from the date-night rush, reminding us why where we eat can matter just as much as what’s on the plate.
Ahead of Valentine’s Day weekend, Vogue Philippines speaks with couples who run restaurants together. They talk about how their relationships shape the way they work, how they juggle love with long hours and late-night prep, and the small, human moments that make their spaces feel alive.
Ninyo Fusion Cuisine
Chef Nino Laus had dreamed of opening his own restaurant long before he met his wife, Cassy. Together, they transformed half of his family’s ancestral home in Katipunan into a calm, welcoming space filled with nature, which became Ninyo Fusion Cuisine. “We wanted a space where both we and our guests could slow down and just breathe,” Cassy says. Their love for thoughtful hospitality shows in everything, from the gardens and koi pond Nino designed and planted himself to the small ways they care for guests, like helping a bride after a lively wedding or arranging surprise proposals.
Valentine’s is especially meaningful for them, not just for the love stories that unfold in their restaurant, but for the launch of their seasonal degustation menu. This year, their Valentine’s menu called Terroir celebrates ingredients and the landscapes that shape them, paired with wines from around the world. “It’s about celebrating uniqueness, in nature, in people, and in love,” Cassy concludes.
61 Orange
“We like to say 61 Orange started from a mix of faith, timing, and a little bit of magic,” Ethel Borcena tells Vogue Philippines. She and Chef Nats Imson met in 2019, and what began as a chance meeting quickly grew into a partnership in life and in food. “By mid-2020, we launched BellyBest as an online food business, but we dreamed of serving people in person,” she recalls. In 2021, they discovered a 1960s heritage home on Orange Street, Marikina and prayed every night until it became theirs.
When pandemic restrictions eased, they transformed the home into Find Dining, a one-table-at-a-time experience inspired by Singapore supper clubs. Every detail of the space, from deep velvet chairs to minimalist decor, reflects their love for nostalgia and second chances. “Romance is not about grand gestures,” Ethel adds. “It’s about presence, uninterrupted time, and being fully with the people you care about.”
Tuny Resto Farm
What began as a weekend escape for Chef Anthony “Tuny” Mendoza and his partner Emely eventually became Tuny RestoFarm, a farm-to-table restaurant in Silang, Cavite that welcomes guests by reservation. Most of the produce comes from their own land, and Chef Tuny smokes the meats on site. The reclaimed wood tables, sunlit garden, and hens wandering freely through the grounds make it feel like stepping into a quiet weekend retreat.
For Valentine’s, diners can enjoy a spread of hearty, farm-forward dishes, including Caprese Salad, Antonio’s Bandejado with farm-made sausages and smoked bacon, slow-cooked Callos, and Tuny’s signature ensaymadas, all featured on their Instagram. Meals are served against the backdrop of lush greenery and open skies, letting guests savor both the flavors and the calm, open-air surroundings.
