Serye’s Kare-Kare was recently hailed “the best” by Food Network’s show, Food Wars Asia. The winning dish boasts of sauce that is rich, thick and flavorful; vegetables served crisp and not soggy; meat so tender and without lansa. “We make our Kare-Kare from scratch,” revealed Serye owner Alvin Reyes Lim who is the great grandson of Engracia Cruz Reyes, the founder of the Aristocrat restaurant chain and grandson of Teresita Reyes, otherwise known as Mama Sita. “We make the peanut sauce ourselves, everything down to the roasting of the peanuts,” he continued. The bagoong, also prepared in-house, is neither too sweet nor too salty, it’s seasoned just right and complements the Kare-Kare very well.
Alvin grew up in the food industry and is proud of his heritage. “Sérye is an anagram of “Reyes”, Sérye also means succession and he says it connotes the continuation of what they learned from their families. At the same time, it can also refer to progression and cycle which represents how they like to find ways of doing things better.
Helping Alvin in the business is his wife, Gretchen Consunji-Lim who also comes from a family that cooks very well. “So we both have very high standards when it comes to food. The dishes at Sérye are created according to our taste buds, based on how our families have been preparing food. We have a kitchen team but the two of us play big roles and always lead recipe development,” Alvin related. Gretchen also helms Manilabake, the artisanal bakery which provides all of Sérye’s baked items such as the cakes, pies and breads.
Everyone who loves Filipino food or would like to be introduced to Filipino food should head to Serye. “We serve straightforward Filipino food made without shortcuts. There are dishes that are just too tedious and complicated to prepare properly at home, so give your mom or lola a break and just go to Sérye to satisfy your cravings. Our newly-renovated Sucat branch is near the airport. I suggest that the balikbayans make Sérye their first stop upon arrival and their last meal before flying out,” Alvin suggested with a chuckle.
Aside from their Classic Kare-Kare (they also have a vegetarian version), Serye’s best sellers include the Boneless Crispy Pata, Binagoongang Lechon Kawali, and Laing Con Camaron Rebosado. Their Bibingka Classic and Special Halo-Halo also have developed their own following specially during merienda time. To end meals, customers usually order their cakes and pies together with siphon brewed coffee. A particularly popular dessert is the Macapuno Pandan Cake which is made from real pandan leaves, without any artificial flavoring. The Pineapple Pie is worth trying too.
The company started in 2003 at the Quezon Memorial Circle, the Sucat branch opened a few months later. That’s quite a lifespan for a restaurant, especially these days when different food concepts are opening left and right.
To keep up with the times, the owners have recently made a few changes. “We felt we needed to make Serye more hip and edgy yet still Filipino, we wanted a particular look that can be uniquely our own,” shared Alvin. “We wanted a design that would convey a homey and casual yet contemporary and cosmopolitan Filipino feel. We did not want the usual capiz, rattan, and bamboo "barrio" approach to Filipino design. Instead, we went for a modern rendition of an ilustrado's house,” he disclosed. They achieved this at the Sucat branch with the help of Architect Noel Bernardo. The result is a space divided into two main areas – the "foyer" (the relaxed casual dining and cafe area) and the "receiving room" (a more refined function room). The flooring of these areas reflect the convention of the typical “bahay na bato” where the first level was usually tiled while the landing or receiving area was made out of hardwood. In this case, the casual dining area, considered the first level, was laid with 3 patterns of Machuca tiles. The use of Machuca tiles gives it that traditional feel while the unique 3 alternating patterns give it a contemporary twist. Dividing the casual dining area from the function or “receiving” room is a wall partition with modern jalousies and subway tiles giving you a feeling that you are about to enter a modern rendition of a typical mid-century Manila bungalow. Adorning the walls and ceiling are metal works and wall finishes that are reminiscent of calado embroidery but using a more modern geometric pattern.“With the store’s design, we believe that people will find it to be a good place to meet and entertain,” he said. Soon, they will also be working on the renovation of the Quezon Memorial Circle branch.
As far as the food is concerned, they have added more fish and seafood such as Kinilaw na Tanigue and Tortang Alimasag into their selection. “We will also occasionally feature other seafood and fish dishes whenever they are in season,” Alvin promised. For lunch, they added a choice of rice meals of Filipino favorites such as Chicken and Pork Adobo, Sinigang, Binagoongang Lechon Kawali and Bangus Belly ala Bistek aside from our fried chicken and barbecues. For merienda, you can now have Puto bumbong and Champorado, among other kakanin.
Regular diners will be happy to know that there’s Klub Sérye. Members are entitled to special discounts and freebies. Those who sign up immediately will receive a 20% off e-coupon. They can register by visiting any Serye branch and requesting for the registration sheet.
Serye can accommodate private functions. Catering is also offered. For food delivery, you may call the outlets directly or use their online delivery partners: twoanyone (landline: 212-1212), foodpanda and zomato.
Serye is at Quezon Memorial Circle, Elliptical Road, Diliman, Quezon City is open from 7:00 am to 9:00 pm, you may reach them at (02) 9243411 / (02) 4262693. At Santana Grove, Dr. A. Santos Avenue, San Antonio, Parañaque City, they are open from 11:00 am to 10:00 pm, you may call them at (02) 8254691 / (02) 8269317.
Online, Serye can be found at www.sérye.ph and Facebook: facebook.com/Séryeph, Twitter: @séryeph and Instagram: séryeph
