Featured image courtesy of Quezon Club at Solaire Resort Quezon City.
MANILA, Philippines — Almost a year into redefining Quezon City’s after-dark moments, marrying exquisite dishes with a stage alive in music, dance, and comedy, Quezon Club at Solaire Resort Quezon City is serving its next chapter, continuing its evolution as both a dining destination and an entertainment hub.
At the heart of this transformation is Chef Janu Belardo’s vision for the menu, building on a culinary program that previously highlighted cuisines and preparation methods from Europe and the Americas.
Recognized as Solaire Resort Quezon City’s youngest and first female Chef de Cuisine, she now champions Filipino ingredients and cooking techniques, melding them into Western-forward mains and bar bites in a display of technical mastery and artistry.
Chef Janu Belardo. Image courtesy of Quezon Club at Solaire Resort Quezon City.
“Instead of focusing solely on Western or American cuisine, we’ve infused Filipino influences, not by replicating traditional dishes, but by highlighting local produce and applying techniques like fermentation, preserves, pickling, and marination. From vinegars and sauces to doughs, everything is made in–house,” she shares on the new menu.
This is made evident in her kitchen with jars of fermenting chilis, capsicum, fruits, rice, and vegetables, each carefully labeled and monitored for the perfect flavor. Garlic–infused oils, coconut vinegar, pinakurat, and bowls of calamansi line the shelves, while panutsa sweetens sauces and atsara brings brightness to dishes.
Spicy buro, born from fermenting rice with spices, adds another layer of intrigue to dishes such as the Grilled Octopus. Even the bar chows carry street–food inspirations reimagined with elegance: oysters echoing isaw with her signature SAUCE MARIA!, soon to be the household vinegar mix; elevated grilled pork barbecue as pica-pica; and kinilaw–style elements.
Desserts also take on a Filipino twist, with asin tibuok grated over the Burnt Basque Cheesecake for a surprising finish.
Chef Janu’s version of Burnt Basque Cheesecake made with calamansi zest and finished with asin tibuok. Image courtesy of Quezon Club at Solaire Resort Quezon City.
Beyond bold flavors, Chef Janu has crafted all the mains and its new house specialty, the Grand Seafood Tower, to be ideal for sharing, bringing people together over inventive plates.
For Chef Janu, her kitchen at Solaire Resort Quezon City is both playground and laboratory—a place where Filipino ingenuity and artistry meet Western techniques, and every jar and plate tells a story.
Image courtesy of Quezon Club at Solaire Resort Quezon City.
Quezon City’s most happening nightlife destination continues to evolve along with the nightlife-seekers’ taste. Quezon Club moves forward with inspired culinary creations, a testament to its dynamic spirit and commitment to exceptional experiences.
To reserve your table at Quezon Club, visit https://www.quezonclub.com/, call +632 8888 8888, or email snrestaurantevents@solaireresort.com.
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