Omo

We at oMo, concentrate on the little things that make a meal outstanding, the ingredients. We use about 90% of local ingredients for a predominant European bistro. The use of local, seasonal and fresh is of top priority here.

Having trained in French Gastronomy from the Alain Ducasse Institute in Manila. I have worked at Toyo eatery (Rank #43 Asia's Best 50) a restaurant with similar philosophy, of regional, seasonal and fresh.