Village Connect
A celebration of family heritage, culinary creativity, and entrepreneurship marked the opening of Mango Tree and Wong Place at Alabang West on October 28, introducing two distinctive Asian dining concepts to Southern Metro Manila.
Behind this exciting development are Eric Teng, President of Babyspice Food Corporation and his son Grant Teng, who manages Wong Place, representing two generations united by their passion for food and hospitality.
Mango Tree: A Personal Tribute to Thai Heritage
For Eric Teng, bringing Mango Tree to the Philippines 16 years ago was inspired by his family’s Thai roots.
“I wanted to have a concept where I can showcase to my mom, who’s actually from Thailand,” Teng shared, explaining his desire to reconnect his mother with the flavors of her homeland. The Alabang West expansion carries equally meaningful intentions.
“We jokingly call this our love letter to Alabang,” he said, describing the family’s commitment to creating something exceptional for the Southern community.
Mango Tree offers carefully curated Thai specialties, including crab meat in yellow curry, traditional Thai omelet, and Pla Krapong Manao, a sea bass dish prepared with a distinctive Thai sauce.
Rather than presenting an extensive menu, Teng emphasizes quality, specialization, and authenticity.
“We want to make it more special and curated, not trying to be everything to everyone, but trying to present what we are known for,” he explained.
Wong Place: A New Generation’s Culinary Vision
Sharing the destination is Wong Place, a homegrown Chinese-inspired restaurant and dim sum bar developed by Grant Teng.
Now on its third branch, Wong Place combines familiar Asian comfort food, creative dishes, and Asian-inspired cocktails.
“We’re trying to pair food we’re familiar with, food that’s creative, food that’s fun, with cocktails that are also inspired by Asia,” Grant explained.
Interestingly, the restaurant’s name originated from a playful twist on “wrong place,” reflecting its humorous and unconventional personality.
Unlike traditional Chinese restaurants, Wong Place incorporates Filipino, Taiwanese, Japanese, and Singaporean influences, drawing inspiration from family travels and childhood memories.
Grant’s recommended specialties include Salted Egg Tiger Chips, Garlic Butter Noodles, Spicy Peanut Noodles with Minced Pork, Taiwanese-inspired Minced Pork Rice Bowls, and Belly Chop Fried Rice.
His creative involvement extends beyond food to interior design, beverages, and the overall dining atmosphere.
Two Concepts, One Family Vision
Although both restaurants share one destination, Eric emphasizes preserving their individual identities.
“Definitely, we want to keep the identity of each brand and experience unique to each other,” he said.
For Grant, working alongside his family makes the venture especially meaningful.
“It’s always been a cooperative effort,” he explained, describing how their shared experience strengthens the business.
Despite years of success, Eric believes continuous learning remains essential.
“We’ve been doing this for 16 years. We’re still on a learning process,” he acknowledged.
Together, Mango Tree and Wong Place represent more than a restaurant expansion. They celebrate the connection between generations, where established culinary traditions meet youthful creativity.
At Alabang West, the Teng family invites diners to discover two different culinary worlds brought together by one enduring passion for food, family, and hospitality.
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