Blending Asian sensibilities with Australian flair, chef Rowen Amurao brings home the techniques, discipline and creativity he honed abroad to his Makati restaurant, Casuals — an inviting space where bold flavors, relaxed energy and personal storytelling come together on every plate.
Chef Rowen (middle) with restaurant staff.
Chef Rowen Amurao of Casuals.
Photographs courtesy of Rowen Amurao
Gravlax Salmon layered with orange, ginger, onion, crispy chili and a touch of ricotta.
Eggplant fries.
Sourdough Bread Pudding served with silky lemon custard and warm apple stew.
Hamachi
Porchetta
Amid the hum of the busy kitchen at Casuals in the city of Makati, you will find Rowen Amurao, a mustachioed young chef, shifting between prep stations and scorching burners, quietly confident with a calm demeanor, which paints a stark contrast amid the bustling sizzle of pans and the constant flow and ebb of diners.
At 33, Manila-born chef Rowen has already charted a path few of his age have achieved — an eye-opening internship in the United States, seven years immersion in the vibrant food landscape of Australia, and today, his very own domain in the metropolis’ dining central. When he launched Casuals in January 2025 at the Paseo de Magallanes Commercial Center, it was his formal return to the local scene.
Raised in Manila and graduated from the De La Salle-College of Saint Benilde, chef Rowen embraced the essentials early. “The fundamentals are the most important to master. Grasp the basics and the rest will follow.”
From the US internship — “As a young intern, I was fortunate enough to work for The Farm at the Canyons Ski Resort … I was just 20, he said” — to his productive time in Melbourne at eateries like all-day East Asian spot Supernormal and the Southeast-Asian-angled Chin Chin, he gainfully absorbed an overarching stylistic palette which incorporates both Asian flavors and Australian style.
Back in Manila, Casuals is his expression of what he has picked up — a space defined by clean concrete walls, framed posters, recycled bottles and favorite books, beloved memorabilia, which reflects his own personality and experiences abroad. One shelf even holds the Supernormal Cookbook, a tangible token of his time at Melbourne.
The deliberate menu boasts of familiar yet bold dishes: bone marrow folded into steak tartare served with rice paper, gravlax cured in-house with orange segments and crispy chilli, and roasted zucchini with pistachio salsa and house-made ricotta topped with fresh herbs. One of his secrets: the much-loved lao gan ma.
Even his favorite tools reflect his respect for simplicity. “My microplane, which I use to zest citruses. And a cake tester, for checking internal temperatures.” He speaks of them with the fondness of a craftsman.
When asked about culinary idols, his answer was quick: “Rene Redzepi. I’d love to have dinner with him — to pick his mind and ask where he draws inspiration.” He dreams, too, of visiting Copenhagen, “a city that has a modernistic approach to food, where I’d be able to see first-hand the techniques of great chefs.”
Despite global influences, Amurao’s compass points back home. After service, he often joins his staff for simple meals at their favorite paresan in Makati. On his days off, he enjoys “trying new restaurants and working out.”
His motto, “Never linger on problems that can be solved. Deal with it. Fix it, then move on,” guides both his outlook and his kitchen. In his leadership he exudes for a relaxed ambience: “I don’t like being in a stressful environment … I try to make it fun for everyone.”
He treats his kitchen with the same balance he applies to his food. “Having been in this industry for some time, I have learned to keep a leveled head at all times,” he says. “If necessary, take a breather.”
And yet, there is ambition. He believes the Filipino food scene is thriving and sees Casuals as his contribution — so his priority is the restaurant. As in the years to come — perhaps a new concept focused on seafood or cooking with firewood. In a way, Casuals is just the first chapter.
Let’s hear more on Chef Rowen’s thoughts:
On Casuals
“Casuals is my first project here. Our menu is focused on working with fresh produce and locally available ingredients. It’s pretty much me sharing my experiences and of all the great things I have been exposed to being in the kitchens of Australia. The flavors. The techniques. The energy.”
On bestsellers
“The local eggplant fries with a very light batter and our house-made Sichuan sweet chili, chicken liver pate with adobo jus, and slow-cooked lamb shank in a rich tomato sauce that comes with our house-made yoghurt flat bread.”
On inspirations
“The constant evolution of food. I’m inspired by other Filipino chefs who push for our cuisine to be recognized globally, such as the folks at Toyo Eatery — they have paved the way for greater appreciation towards modernized Filipino food.”
On a kitchen nightmare
“I could not afford having my ovens break down. We heavily rely on them for everything — including overnight cooking.”
On uniqueness
“I don’t think I’m too different from other chefs to be honest. If there’s anything, I think at least I’ve been able to create a very relaxed kitchen environment. We just focus on making great food from fresh ingredients on the daily.”
On advice to aspiring chefs
“Be a sponge. Learn everything that you can. Find a good mentor. And don’t be afraid to ask questions.”
Casuals is located at second floor of the Oakridge Building, Paseo de Magallanes, Makati City. Contact 0954-335-2795 or visit Instagram (@casuals.dining).
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