Meet Keziah Chieng
Chef, Entrepreneur
A meal crafted by Keziah Chieng is a reflection of the duality of the woman herself - familiar yet uniquely unforgettable. When you sit at their dining table, your eyes are kept entertained by cupboards filled with her mom’s dense collection of tableware, and shelves filled with ingredients - a manifestation of how much they know and love food in the household. When food is served, Keziah notes, “Honestly, my usual approach to cooking isn't extravagant. I find comfort and satisfaction in simple home-cooked dishes.” True enough, you’ll recognize ingredients simple enough that you don’t feel intimidated but somehow devised so uniquely that it paves for a delightful experience.
Born to Charlton and Maripes Chieng, 26-year-old Keziah’s early exposure to the operations of her parents’ now-27-year-old catering business - Marton’s Catering - laid the groundwork for her interest in cooking. “My parents would make me help wash dishes or observe what our cooks were doing in the kitchen”, she recollects. Building upon this humble foundation, she pursued formal culinary education at the Center for Asian Culinary Studies (CACS) Davao. From the outside, this path may seem clear-cut for Keziah at the onset. “However, in 2014, I found myself at a crossroads, torn between my passion for cooking and my affinity for art,” she shares. “Ultimately, my love for the culinary arts prevailed, drawing me towards a career that married creativity with practical skill.”
K.tchen is proof of this middle ground Keziah has found. Inspired by the simplicity of transforming flour, water, and yeast, the 2-year run of this online pizzeria and Sunday bakery became a refuge to Matinians when home cooking became monotonous and dining options were restricted amidst the pandemic. Keziah found enjoyment not only in making the food but in building the brand where she was able to apply her affinity for graphic design. This would be her first hand at doing her own thing after years of building on her family’s name.
Currently, coming in a full circle, Keziah is pouring her heart into restoring Moding’s - her family’s 56-year-old Filipino-Chinese restaurant business in Mati City. This long-standing venture has been her window to her grandparents’ past lives, and being able to incorporate herself into the operations today has been her fondest accomplishment yet. This would notably be her life’s dedication - bridging the gap between her family’s traditions and imprinting herself with innovation.
Clam and Kimchi Cream Gnocchi (Italian Tteokbokki)
Chicken with Tomato Peppers
On her Mati childhood
Back in the day, weekends meant heading to my tita’s rest-house in Dahican, it was a lovely time filled with potluck dinner parties for her close friends. The highlight for us kids was squeezing into one room, taking turns in playing Crash Bandicoot on her son's PlayStation 1. They also had a diverse collection of board games and beach paraphernalia. It was so much fun!
On her early influences and relationship with food
In the mornings growing up, with our home next to the commissary, I would hear the loud chopping of meat from the kitchen and our employees lively chatting while preparing equipment for an event. My dad was always up early doing wet market purchases and my mom would be the one doing final touches for the setup.
On my mom's side, a family of Spanish and Filipino roots meant frequent dinner parties and everyone putting their spin on my lola's recipes. My mom had a box of recipe cards and notebooks from my lola and her sister, and my job was to measure out the ingredients and taste test as a second opinion.
On my dad's side, they ran a Filipino-Chinese restaurant in Mati called Moding’s. I'd hang out in the kitchen, snacking on freshly fried chicharon and bola-bola. At home, my dad often added Filipino twists to the traditional Chinese dishes he grew up eating.
I had an open mind about food. Dining out with family was a chance to dissect new dishes, and figure out how we could recreate them at home.
“It wasn't just about the food; it was a journey of exploration, connecting with family traditions, and learning to appreciate the diverse flavors life had to offer. The kitchen was more than a place to cook; it was where we shared meals, created memories, and celebrated our culinary heritage.”
On her typical day of eating
I find comfort and satisfaction in eating simple home-cooked dishes— pork knuckle humba, stir-fried vegetables, and fried danggit with rice, just like any typical Filipino household.
I prefer heartier meals during the day to fuel the demands of a busy schedule, whether it's in the kitchen or at the office. When evening comes around, I often resort to crafting soups or stews, improvising with whatever ingredients I find in the refrigerator.
On her formal culinary education
My educational journey at CACS was transformative, shaping not just my culinary prowess but also instilling invaluable lessons in work ethic, discipline, and leadership within a team environment. I found immense fulfillment in honing my culinary craft, and I often reflect that my 10 months at culinary school surpassed the satisfaction derived from my entire 4-year college experience.
On a funny memory from culinary school
There was a time one of my classmates accidentally caught a grease-fire while searing a piece of steak; I was right in front of the stove she was cooking in, folding dumplings. For a moment I wondered why my back was starting to get really warm not realizing there was a huge ball of fire behind me. Everything was caught on film because we were doing a time-lapse in the kitchen and we kept laughing at how stupid we looked during that moment.
On running K.TCHEN
I started making pizza for fun back in 2019 after watching a couple of episodes of Bon Appetit’s series on making the perfect pizza; then when the pandemic came around and I was stuck in Mati, I decided to pursue it as a side hustle to pay off my Shopee purchases until my culinary classes resumed. I had so much time during the pandemic that waiting for yeast to grow became oddly entertaining.
It started small, by posting on my Facebook profile for friends and family. Word got around and I started getting messages from people I didn’t know so I thought maybe it was about time I made my page to separate myself from the food business for formality. In June 2021, I created K.TCHEN. Conceptualizing the brand was a eureka moment in the shower from simply coming from the wordplay for my name, K. Chieng, and ‘kitchen’.
I’ve always been into graphic design, and loved making publication materials for my organizations back in college so it was fun to make a whole branding for my business and do little DIY shoots with an emergency light and craft paper, then edit it on Adobe Photoshop.
My workspace was the empty lot beside the bodega. At that time, our catering commissary and function hall were still under renovation. I bought my cousin’s deck oven from her old restaurant and downloaded a free POS subscription on my phone and suddenly I was in business.
Running K.TCHEN was like playing real-life Cooking Dash. Long hours and sore feet from standing all day tending to orders, but the thrill of seeing the brand grow was unreal. I would be up as early as 3 am and stay in the kitchen as late as 11 pm to prepare for next-day orders.
Creating a pandemic food business taught me that starting was easy but maintaining it and keeping it consistent was the hard part. And being an entrepreneur meant you were solely doing different aspects of marketing, accounting, and human resources. But every setback is a lesson, right? K.TCHEN taught me the ropes of entrepreneurship. And for that, I'll forever be grateful.
On her decision to work for their family business
Growing up in a family deeply rooted in the food industry has profoundly influenced my journey and identity. The diverse culinary experiences at home sparked my curiosity, eventually leading me to consider food as a potential venture. It was a natural progression; a successful business meant more opportunities to indulge in new culinary explorations.
Initially, I was on a different path, feeling frustrated as an artist. However, a pivotal moment occurred when I realized I could merge my passion for creativity with food. This revelation pushed me towards the culinary arts, where I found endless possibilities to express myself. I see food as a blank canvas, where I can blend different flavors and influences to create something unique.
In essence, our food businesses reflect our family's values and aspirations. Each dish I create is a reflection of my diverse tastes and experiences. While there have been sacrifices along the way, such as long hours and uncertainty, the fulfillment of sharing my culinary creations makes it all worthwhile. Moving forward, I aim to continue honoring my family's legacy by innovating and pushing the boundaries of culinary creativity.
On working with parents
In the beginning, navigating work with my parents proved challenging due to the blurred lines between our professional and personal lives. Family dinners seamlessly morphed into impromptu business meetings, and even our commutes became brainstorming sessions for potential ventures. Initially, this lack of distinction between work and family life left me feeling overwhelmed, prompting a desire to seek employment elsewhere for a clearer sense of independence.
However, a pivotal moment came during a brief internship at a hotel, where I realized I was essentially working to benefit someone else rather than investing in my own future. This realization prompted me to reassess my path, leading me back home to contribute to the family business.
Since then, I've learned to establish healthier boundaries between my work and personal life, which has been instrumental in maintaining harmony within the family while fostering productivity in our business endeavors. Additionally, as I've matured and gained valuable work experience, I've found myself making more informed and strategic business decisions.
Despite the initial challenges, there's an undeniable beauty in collaborating with my parents. Our shared vision and collective effort not only strengthen our bonds but also propel us toward achieving our goals. I guess it's the profound realization that working together as a family brings its own unique rewards.
On restoring Moding’s
Moding's holds a profound place in my family's history, one that I've come to deeply cherish despite never having the chance to meet my grandparents. I’ve learned about Moding’s through stories shared by my parents and family friends, how it served as a beloved gathering spot for the community of Mati, fostering connections during joyous occasions and quiet moments alike.
For my parents, particularly my father, Moding's was more than just a business—it was a testament of his family heritage. From a young age, my father was deeply immersed in its operations, developing a strong bond with the employees and witnessing firsthand the impact it had on the community.
However, by the time I came of age, Moding's had seen better days. Though I attempted to step into a managerial role after college, the reality of its dilapidated state and financial constraints left me feeling powerless to enact meaningful change. Recognizing the need for personal growth and financial stability, I temporarily stepped away, all the while holding onto a promise I made to my grandfather, symbolized by his portrait hanging in the kitchen—to breathe new life into Moding's.
Years passed, marked by perseverance, sacrifice, and unwavering determination. And against all odds, we achieved what once seemed impossible: the restoration of Moding's to its former glory. Each time I walk through its doors now, I'm reminded of the journey we've undertaken as a family and the legacy we've revitalized.
Looking ahead, I'm filled with hope and anticipation for the future of Moding's, knowing that our shared commitment to its success will continue to strengthen our familial bonds and enrich the lives of those in our community.
On her favorite spots in Mati
I’m ecstatic that a lot of restaurants have been popping up in Mati over the years, and I have yet to try every one of them; but here are my favorite dining spots in the City.
Bador never disappoints for native chicken bbq, but you have to grab it there, fresh off the grill, extra sauce, bare hands—no other way. Your hands are gonna smell like garlic and lemongrass for ages, but trust me, it's worth every bite.
There is a small pork BBQ joint beside the central convenience store in Sainz that my family adores. We have it at least twice a month. They run out as early as 6 pm so you have to come early.
Kohidesu makes my favorite dirty matcha oat latte in town. And for sweet tooth cravings, Keyk’s by Ciangi does carrot cake and chocolate moist cake that’s just the right amount of decadent.
Jappy’s in Paseo holds a special place in my heart, offering fresh fruit shakes for less than a hundred pesos. I always have the Mango-Apple-Banana shake without sugar and It's a spot I've frequented since high school. Watching it grow over the years makes me genuinely happy.
When I have friends over, we either go to Sa-La, Waxxsurf, or Kachi to catch up because we love the food and the ambiance.
There is a cart in Baywalk that sells freshly fried chicken balls that I’ve been eating since I was in 6th grade. I discovered them when they used to station beside the school gate in Nazareno. I have my method of eating it: It has to be freshly fried in increments of 3 (that’s for optimum dunk-ability) and quickly dunked in their soy-onion dipping sauce. The exterior will still be crunchy but inside will be hot and filled with flavor from the dipping sauce. You will definitely burn the roof of your mouth but it's a flavor explosion you can't pass up.
When everything fails and I just want a quiet moment to escape without making much effort, I make a drive to McDonald’s and get medium shake-shake fries with 6-pc chicken nuggets. I park behind the stage in Baywalk and admire the view of the mountains and the sea. I jokingly call it ‘McLayas’.
On her favorite kitchen hack
I love having a stash of prepared minced garlic soaked in olive oil in the fridge! Saves you a couple minutes of prep time and garlic-smelling fingers. When I was living on my own in Davao, my dad used to send me a huge jar of it because he knew that I loathed peeling garlic. It’s his love language.
On her dream dinner guest - dead or alive
I would love to have my grandparents, on my father’s side especially, over for dinner where I’d cook a variety of Cantonese dishes for them and listen to them talk about their life in Canton (now Guangzhou) and their early life immigrating to the Philippines. I never had the chance to bond with them because they passed away before I was even born.
On her personal style
I channel your coolest tita vibes—classic but comfy, with a hint of fun. I'm all about those staple pieces like well-fitting shirts and jeans, but I love adding a pop of color or quirky accessories to keep things interesting.
Some days, you might catch me feeling super girly in flowy dresses and cute sandals, but most of the time, I'm rocking a laid-back vibe with a t-shirt, jeans, and my trusty crocs. You know, the kind of look that says I'm ready for whatever the day throws my way, inside or outside the kitchen, without sacrificing style or comfort.
