Our Story

Comfort food, forgetting nothing but the meat

Forget Meat! started with a simple question: why should going plant-based mean giving up the Filipino comfort food we grew up on?

Forget Meat! plant-based Longsilog being plated

How We Started

Built by people who missed home cooking, not meat

Forget Meat! began in a small home kitchen in Quezon City, where our founder was experimenting with plant-based versions of the dishes she grew up eating — tapsilog on a busy morning, sinigang on a rainy afternoon, palabok at every birthday party.

What started as weekend meal prep for friends turned into a waitlist, then a small stall, and eventually our first proper dining room in BGC. The mission never changed: take the Filipino comfort food everyone already loves, and rebuild it to be kinder to animals and the planet — without asking anyone to compromise on flavor.

“Our mission is simple — prove that plant-based Filipino food can be just as rich, just as comforting, and just as crave-able as the dishes it's inspired by.”

Renz Villanueva, Founder & Head Chef

Sustainability

Kinder to the planet, on purpose

Going plant-based is already a meaningful step. We build on it in a few concrete ways.

Compostable Packaging

Every takeout container, cup, and utensil is compostable or recyclable — because a plant-based meal shouldn't come wrapped in plastic.

Lower Water Footprint

Plant-based cooking uses a fraction of the water that meat production does. Every dish we serve is a small dent in that number.

Local, Seasonal Sourcing

We buy produce from local Filipino farmers and markets whenever we can, cutting down on food miles and supporting local agriculture.

Our Philosophy

Plant-based first, everything else second

Every recipe starts from the plant, not from trying to replace something. We season, layer, and cook the way Filipino kitchens always have — this time, the whole menu happens to be vegan.

The Team

Meet the people behind the kitchen

RV

Renz Villanueva

Founder & Head Chef

CA

Camille Aquino

Co-Founder & Operations

JM

Josh Mendoza

Kitchen Lead

TB

Trisha Bautista

Guest Experience Lead