Inside Ayala Malls’ Culinary Exploration of Reinvention

Ayala Malls reimagined the dining experience as a canvas where chefs, light, and space converge to tell a story of transformation

Last September 16, all five senses of the human experience shared an immersive culinary journey at the SPACE at One Ayala. Titled “The Future, Served,” Ayala Malls co-created a Six Hands dinner experience where chefs Bruce Ricketts, Josh Boutwood, and Jorge Mendez collaborated to tell an edible interpretation of the brand’s journey of reinvention.

Set within a custom-built LED arena, the evening unfolded over three choreographed acts, namely that of Ayala Malls’ upcoming developments, its evolving eye for expansion, and the establishments that continue to reflect its enduring values.

Photo courtesy of Ayala Malls.

Josh Boutwood. Photo courtesy of Ayala Malls.

Chef Jorge Mendez. Photo courtesy of Ayala Malls.

Bruce Ricketts. Photo courtesy of Ayala Malls.

More than a collaboration, the brand shared how the event challenged the three culinary artists to move beyond the plate, working not only with one another’s distinct philosophies and techniques but also with the space itself. Armed with their own ingredients and perspectives, each chef then interpreted the spirit of each act into an ensemble of unique dishes, weaving together a menu that interplays with light and sound to tell Ayala Malls’ story of reinvention.

Act I opened as a tribute to the brand’s transformation, particularly for Ayala Malls’ newest developments in Arca South, Parklinks, and Gatewalk. Beginning with Chef Rickett’s eggplant ohitashi that’s layered with smoked daikon and Brillat-Savarin cream, fruit tomato, and saffron sabayon, Chef Mendez then followed with a delicate composition of 20-day aged kanpachi, served with iyokan and aji dulce tossa on gambero carpaccio, and layered with kombudashi konnyaku. As each dish arrived, white spotlights danced across porcelain and silver, while the movement of waitstaff was choreographed to match the rhythm of light and sound.

Aged Kanpachi Konnyaku Gambero Carpaccio by Chef Jorge Mendez. Photo courtesy of Ayala Malls.

Nasu Brillat-Savarin by Chef Bruce Ricketts. Photo courtesy of Ayala Malls.

In Act II, the experience transitioned to Ayala Malls’ expansion into high-growth areas such as Nuvali, Marquee, and Circuit Lane. Here, Chef Boutwood opened with a dish made with aged quail, roasted and glazed shoyu koji, and paired with parsnip purée and peppered watercress. Alongside it came Chef Rickett’s scallop sharisotto, which was enriched with sake and ginger-marinated clams, and latik.

Aged quail, Parsnip, Watercress by Chef Josh Boutwood. Photo courtesy of Ayala Malls.

Scallop Sharisotto by Chef Bruce Ricketts. Photo courtesy of Ayala Malls.

The Final Act celebrated what Ayala Malls shares as its fundamental establishments: Greenbelt, Glorietta, Trinoma, and Ayala Center Cebu. In this course, Chef Boutwood presented an A5 wagyu creation, grilled and paired with a bone marrow and beef tendon sauce, infused with lemongrass, and paired with thinly shaved radicchio dressed in tamarind vinegar. To close the evening, dessert arrived through Chef Mendez’s buckwheat Pavlova layered with mango and goma mousse, topped with osmanthus jelly and aerated chocolate, and sitting on camembert espuma

Buckwheat Pavlova with Mango and Goma Mousse by Chef Jorge Mendez. Photo courtesy of Ayala Malls

Wagyu, Lemongrass, Radicchio by Chef Josh Boutwood. Photo courtesy of Ayala Malls.

Across the three acts, Ayala Malls shared that its move into the future will remain rooted in its vision of creating spaces where people and communities thrive. Through the convergence of culinary artistry, light, and space, “The Future, Served” offered a glimpse into how this vision continues to unfold, shaping spaces that inspire connection, transformation, and lasting impact.