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The Canlubang Dining Experience

La Kusina is a restaurant that pays homage to the past and future of Comfort Filipino Cuisine. It is rooted in history through the lens of Canlubang, while still daring to bring the care and excellence in local produce, innovative technique and precise execution.

 

The heritage of Barangay Canlubang is found in the story of camaraderie and good will brought at their feasts. The meticulous process in how they wrapped their lumpia ubud and charcoal grilled their chicken inasal, to the table at which people would gather and have a meal that warmed their hearts.

 

We hope at La Kusina to provide that same experience of kinship for our customers. While looking to contemporary techniques influenced by the diverse melting pot of Filipino culture; to join the past with the future. We hope you can enjoy the journey through our story of La Kusina.

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In the photo (From left to right) : Gina, Jannica Libunao, Luisa Alab, Brian Yulo Ng, Jan Jorielle Madala, Jose Tolentino, JM Masculino and Jeff Baltazar

BRIAN YULO NG

Executive Chef / Owner

BRIAN YULO NG is a chef and themed entertainment artist who has honed his culinary profession and visual storytelling across the world stage. Having worked between Singapore, Italy, Japan and Los Angeles; he has a strong background in Singaporean, Italian and Japanese cuisine. He has worked in Bondi & Bourke in BGC, as a head chef for Singapore’s SG50 National Day Golden Jubilee, as well as headed catering services for events in Los Angeles. His cooking style looks to balance culture, technique, sustainability & innovation. He believes in the innate connectivity of nature and food; and hopes to bring his perspective to provide an unforgettable dining experience to the Philippines.

Jan Joriell Madala

Head Chef / Restaurant Manager

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JAN JORIELL MEDALLA is Head Chef / Restaurant Manager for La Kusina Restaurant who graduated from Lyceum of The Philippines University - Laguna. Although he initially had his sights set on a career in engineering. Jan's passion for cooking was ignited by his beloved grandmother, who showered him with love through her cooking.

 

Jan's culinary skills and expertise were honed during his tenure at Seda Nuvali, where he specialized in Japanese cuisine, Asian fusion, and various forms of catering. However, it was his experience at the US Embassy Suites in Louisville, Kentucky, that truly exposed him to the culinary industry's Western and Italian cuisines. His experience included banquets, a la carte service, grilling stations, and buffets.

 

As an executive chef at Mi Cafe Padres, Jan had the opportunity to showcase his expertise in culinary research and development. He creates innovative dishes with a blend of Filipino and Asian flavors and is continually improving his work. Jan is a self-proclaimed workaholic and enjoys working long hours, often exceeding 10 to 15 hours a day. During his free time, he indulges in his love for cars. Jan's major cuisines of expertise include Asian, Western, and Japanese cuisine.

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