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Now Now Canteen: A fermentation experiment that aims to start a culinary movement in the metro - BusinessWorld Online

Summary by bworldonline.com
By Zsarlene B. Chua LOCATED in a nondescript part of Mandaluyong, at the corner of Calbayog and L. Esteban streets, a fermentation lab-cum-contemporary canteen is trying to “spearhead a fermentation movement in Metro Manila” by offering tried-and-true classics elevated through fermentation. Now Now Canteen, founded by husband-and-wife team Bryan and Maxine Kong, started as an idea to develop a fermented ice cream. “We ate at Noma for our honeymo…
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bworldonline.com broke the news in on Wednesday, February 26, 2025.
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