After almost a year of redefining Quezon City’s after-dark moments, Quezon Club at Solaire Resort Quezon City continues its evolution as both a dining destination and entertainment hub. The venue has paired exquisite dishes with a stage alive in music, dance, and comedy, while welcoming both local and international acts across regular nights and private events. As it enters its next chapter, Quezon Club brings together its culinary and entertainment offerings in an experience shaped by inventive food, live performances, and a dynamic nightlife atmosphere.
At the heart of this transformation is Chef Janu’s vision for the menu. Her approach builds 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, Chef Janu now champions Filipino ingredients and cooking techniques, melding them into Western-forward mains and bar bites through technical mastery and artistry.
Filipino Ingredients Meet Western Techniques
Chef Janu’s new menu places Filipino influences at the center of the culinary direction without simply replicating traditional dishes. Instead, local produce becomes the foundation for a menu that applies techniques including fermentation, preserves, pickling, and marination. These methods appear across the kitchen’s preparations, from vinegars and sauces to doughs, with everything made in-house.
“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.
Step into Chef Janu’s kitchen and one will find a space alive with jars of fermenting chilis, capsicum, fruits, rice, and vegetables. Each jar is carefully labeled and monitored for the perfect flavor, reflecting the attention given to the ingredients and techniques behind the new menu. Garlic-infused oils, coconut vinegar, pinakurat, and bowls of calamansi line the shelves, while panutsa sweetens sauces and atsara brings brightness to dishes.
The kitchen’s preparations showcase how Filipino ingredients and techniques can shape the menu while maintaining its Western-forward direction. Spicy buro, born from fermenting rice with spices, adds another layer of intrigue to dishes such as the Grilled Octopus. The use of fermentation brings a distinct element to the dish, while other preparations draw from familiar Filipino flavors and ingredients.
Reimagined Bar Chows and Filipino-Inspired Desserts
The Filipino influence also extends to Quezon Club’s bar chows, where street-food inspirations are reimagined with elegance. Oysters echo isaw with Chef Janu’s signature SAUCE MARIA!, soon to be the household vinegar mix. Elevated grilled pork barbecue appears as pica-pica, while kinilaw-style elements add another Filipino-inspired direction to the offerings.
Desserts receive the same treatment. The Burnt Basque Cheesecake takes on a Filipino twist with asin tibuok grated over the dessert, creating a surprising finish. The combination adds another example of how the new menu incorporates Filipino ingredients into dishes without simply replicating traditional preparations.
Across the menu, Chef Janu’s approach connects local produce and techniques with Western-forward mains and bar bites. The result reflects the culinary direction she has developed for Quezon Club, where ingredients, preparation methods, and presentation come together with technical mastery and artistry.
A Menu Designed for Sharing
Beyond bold flavors, Chef Janu has crafted all the mains and its new house specialty, the Grand Seafood Tower, to be ideal for sharing. The focus on shareable plates brings people together over inventive dishes and supports Quezon Club’s role as a dining destination within its wider entertainment experience.
The Grand Seafood Tower stands as the new house specialty, while the mains are designed with the same sharing-focused approach. Together, these offerings contribute to a menu intended for moments when people gather around the table while enjoying the atmosphere of Quezon Club.
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. The kitchen provides the setting for her approach to ingredients, fermentation, preserves, pickling, marination, and other in-house preparations.
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 a table at Quezon Club, visit https://www.quezonclub.com/, call +632 8888 8888, or email snrestaurantevents@solaireresort.com.
