If you’re living in Dubai, or simply visiting, you’ve probably heard of Bib Gourmand, 3Fils. This homegrown restaurant has gained a lot of popularity since it first opened in 2016 in the Jumeirah Fishing Harbour. Serving up Asian and international dishes with a Japanese twist, this place delivers on powerful flavours on small plates.
Its name is an ode to its three founders and the idea of offering their ‘two cents,’ or in this case ‘three fils,’ on what Dubai dining should be. Offering “good food to [their] guests no matter what, to ensure an exceptional experience,” is how chef Jovani Manalo and his team strive to showcase their beliefs.
In what was once a small corner on the harbour, the place has now taken up half the space. Its long waiting queues reflects the success behind the concept, but how does the 3Fils team create an exceptional guest experience?
To find out, we spoke to chef Jovani about the secret formula behind 3Fils’ popularity and their continuously growing community.
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About the chef
Originally from Batangas, Philippines, chef Jovani’s culinary career began straight out of college, starting out as a kitchen steward in Korean and Filipino restaurants. It was when a friend of his called him and asked him if he was interested in a career abroad that changed his trajectory. He jumped on the opportunity within a week and it took him to Dubai. “I started from a lot of places here in Dubai,” he explains, “I’ve moved around in Chinese, Korean, Italian restaurants, and even Latin American and Mexican restaurants, where I learned a lot from a personal and professional perspective.”
It was his move to the 3Fils kitchen five years into living in Dubai that was a milestone in his journey. “It was a deep moment when I found my place in 3Fils,” he recalls.
“I felt the peace here, which pushed me to grow and go further in my career.”
In the kitchen
Since joining 3Fils, chef Jovani found his footing in the kitchen with help of the strong support system he found in the team. He even credits them for influencing his creative process when coming up with new dishes. “it's quite a diverse team, so I get the ideas from them and then we merge it into something,” he says, “we try not to focus on one single person as the pillar.”With the inspiration he gets from his team and his surroundings, chef Jovani is able to serve up unique, flavour-packed plates that stem from diverse cultures. His creations boast a creative blend of Nikkei style cuisine with a playful touch, particularly when it comes to the restaurant’s signature menu.
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What to eat?
The restaurant offers an array of international and Asian favourites with a contemporary Japanese twist, but what does one order when at 3Fils? Some signature dishes chef Jovani recommends are the Toro Croissant, which is a Bluefin tuna on top of a freshly made croissant with caviar, and the Emo Fries, which is potatoes topped with Bluefin tuna, truffle and truffle oil, both popular with diners.
One dish that has sentimental value to the chef, however, is their new lunch menu item called Not Your Sinigang. With this dish, the 34-year-old chef pays tribute to the traditional tamarind soup his grandmother used to make for him as a young boy. “The flavours in the dish feel like home,” he describes.
As for MICHELIN Guide inspectors, they have suggested to try the truffle burger, made with a Wagyu beef patty and truffle mayonnaise. “It has exceptional meat quality, delicate truffle notes and gooey melted cheese, all nestled within a soft burger bun,” they note.
But every month, the chef and his team play around with new specials as a way to challenge themselves. “I have to step outside of my comfort zone,” chef Jovani emphasizes, “that’s why I try new, different things every month to create a new special.”
READ MORE: Your guide to Dubai's Bib Gourmands
Creating an exceptional experience
It’s safe to say that chef Jovani and the 3Fils team keep things interesting when it comes to their menu, but also their service. Since they opened, the restaurant has grown and today, even offers a chef’s table on their terrace. There, diners can engage with the chefs and experience exclusive menu items.Overall, the Filipino chef and his team aim to create positive atmosphere across its restaurant. “Its mainly the consistency of good service, good service and the positive vibes that we push for as a team, which can be seen by our guests,” he explains.
As for some advice chef Jovani can share with budding chefs, he says: Do your research before jumping in. Stick to your vision and be open minded, listen to all kinds of advice and then make your decision.”
