Mrs. Saldo’s

Name: Mrs. Saldo’s
Address: Lot 5664 Brgy Malabag, Silang, 4118, PH
Telephone: +639171002983

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Restaurant & World Bistro/𝙲𝚊𝚏𝚎
Wed-Fri:11am-5pm
Sat:11am-9pm
Sun: 10am-5pm
For bookings & inquiries, please message 0917-100-2983 or email: [email protected], 8am-5pm, Wednesday-Monday

26/09/2026

To provide an intimate and seamless experience for the Á la Natin event, Mrs. Saldo’s & Little Miss Saldo's will be closed for regular service on Sep. 27, Sunday. We will not be able to accommodate walk-ins.
Seats are strictly limited and available by prior reservation only.

For inquiries and reservation for the Á la Natin event, call/text,
Wed-Mon, 8am-5pm: 09171002983

Mrs. Saldo's Little Miss Saldo’s

15/09/2026

I live in my head most of the time, and I try to write to get out of it.

I am writing about the fact that as both a creative and an operator in this industry that I love wholeheartedly, there have been countless days when I’ve wondered if I’m really cut out for this.

Just when I think I’ve finally figured something out, taken a major step forward, I can take a few days away from work and somehow feel like I’m back at square one.

I can see why people think it’s glamorous work when it’s quite far from it. As an operator trying to figure it out, there’s the constant hum of cash flow issues, sleepless nights, crying alone in the car to Moony, questioning whether I’m the right leader - and then there’s the creative who keeps putting pieces of herself out into the world, wondering if people will like them.

Just a human being stitched together with hope, love for the work, and purpose.

In this world of uncertainty, where AI seems to cast a dark cloud over humanity, I feel incredibly blessed for encounters like this - an interview that wasn’t really an interview. To experience in real time a human being sharing right there and then all the emotions she felt going through the dinner we created with care, intention and memories.

One of the best joys in life as a chef is creating something that another person can feel too. I think I lost it when she said, “If geography were someone’s hated subject, you’re their favorite teacher. Because you made the map something that can be tasted. Something that can be real”

I wasn’t asked questions. I simply sat and listened to how she experienced the dinner.

And sometimes, that’s all the reminder I need to keep going.

Thank you for this live review ❤️ Paulina

11/09/2026

Happy Friday! Please be informed that we will be closed for 11am to 5pm tomorrow, Sep. 12, Saturday for a private event. We will resume for regular dinner service at 6pm (last kitchen call at 8pm and the restaurant closes at 9pm). For inquiries, call/text 09171002983. Thank you!

10/09/2026

Four women.
Four journeys.
One table.

Something special is cooking.
And this time, we’re doing it Á la Natin — In Our Way.

Coming soon ❤️

07/09/2026

À la Natin - In Our Way

Save the date. Details soon! 💃🏻❤️✨

01/09/2026

For a long time, I thought being good meant giving more of myself.

I’m learning that perhaps the greater act of care is knowing when to give back to yourself, too.

As a chef, a mother, and a business owner, I’ve come to understand that self-care isn’t selfish. It’s a sacred responsibility to ourselves. It’s what allows us to keep showing up - with presence, care, generosity, an open heart and intention.

I’ve learned that softness has its own kind of strength. That there is beauty in slowing down enough to notice what is already here - and in creating the space to share it with the people we love.

And maybe that’s also why I’ve always been drawn to creating spaces where people can gather. To eat, celebrate, linger, laugh, and simply be together. And the pieces that we choose to create these beautiful moments with become part of these wonderful memories.

To me, that is intentional hospitality: care that begins with ourselves, and finds its way outward - to the people we want to love in this lifetime ❤️

31/08/2026

Blessed Monday to everyone! In observance of National Heroes Day, please be advised we will be closed today, Aug. 31, Monday. We will also be closed on Sep. 2, Wednesday for an exclusive event.

For inquiries, call/text,
Wed-Mon, 8am-5pm: 09171002983

29/08/2026

One of the most amazing feedback I heard about the BANG BANG tasting menu came from Erin Recto, who described our food as “Dainty Bastos.”

I remember laughing out loud - although I do have a proclivity for hearty laughter - because I had never thought of it that way. Needless to say, it has now become a filter through which I conceive dishes, desserts included.

I love when desserts don’t look like desserts, but I love them just as much when they do.

The task here is neither simple nor complicated. What I wish for ours is simply to give joy. To bring you back to a memory, whether or not it’s the same memory that inspired us. To feel like a rightful ending to a journey - to be different, yet somehow land you back in something still deeply familiar.

And now, I guess, I have one more thing to add to that list:

Always Dainty Bastos.

Thai Milk Tea. Banana Coconut Pate a Choux
Mango. Coconut. Rice

25/08/2026

In Hisashi Kashiwai’s The Restaurant of Lost Recipes, the father-daughter duo behind Kamogawa Diner recreate dishes that live in their guests’ memories - food made by someone they loved, or flavors that take them back to their childhood memories.

For my JAPAN dish as my second course in our upcoming collaboration with Chef Carlos at Dominion Cellar on September 2; I found myself drawn to a small moment in the book: before each investigation begins, Nagare-san prepares otsumami—little bites offered to guests as they begin the journey of remembering.

Pickled daikon. Cucumber sumamono. Sake gel. Yuzu–sudachi gel. Ochazuke. Silken tofu. Talilum.

For the meat main as my fifth course, I would love to bring you to MALAYSIA.

Beef Short Rib Rendang. Kuning Rice. Black Garlic Pureè. Sambal Matah. Grilled Pako. Herb Veloute. Fried Okra

And for the dessert, what better way than to represent the PHILIPPINES?

Tablea Ganache. Sticky Coconut Rice. Mango. Green Chili Oil. Pickled Katmon. Coffee Curd. Lapsang Meringue.

22/08/2026

Chapter 4: Tom Kha G*i & Pandan Curry Bun
Chapter 5: The Mains

Duck Confit. Pineapple Curry
Beef Cheeks. Massaman Curry
Khao Kha Moo (Add-on)
Fried Cabbage. Fish Floss

People ask me, why BANG BANG?

Maybe it’s Uma Thurman in Kill Bill, willing her toes to move before she goes on to kill Bill - and ultimately, the old version of herself. There was something deeply satisfying about watching that tiny toe finally move. As a woman, I felt it in my bones.

Or maybe it’s the way I want the flavors to arrive: with a bang.

Or maybe it’s simply the Bang in Bangkok but make it double - the compounded memories, flavors, people and moments that landed on me with one big, beautiful bang.

Perhaps it’s all of these things. Because BANG BANG, to me, is really about becoming. About feeling. About taking all those things that have moved me and transmuting them into something you can experience on a plate - different, and yet somehow still familiar.

Chapters 4 & 5 are the soup and bread course followed by the mains - two different kinds of curry and this fried cabbage I’ve tried in this restaurant by the river to which we added our housemade fish floss. For those who wish to add another main - our Khao Kha Moo is ready for you 💁🏻‍♀️

Address

Lot 5664 Brgy Malabag
Silang
4118

Telephone

+639171002983

Website

http://www.mrssaldos.com/

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