If you have marked your favorites on the menu of Mr. & Mrs. B, like the 40° Salmon, the MMB Burger, Wine-braised Oxtail, Roasted Half-Herb Chicken, Shrimp Puttanesca, along with the other restaurant's bestsellers, then loosen the belt, for the hearty meal is going to get heartier.
Joining the culinary team of Mr & Mrs B is Chef Maverick Javier. As the Corporate Research & Development Chef of Rekado Global Food Solutions, the chef leads the culinary direction of our company’s Manila operations.
| Chef Maverick Javier |
Under Chef Maverick Javier's toque is an impressive list of achievements, including the 2024 Philippine Culinary Cup Chef of the Year award. He has also represented the Philippines in international culinary competitions in Singapore and Malaysia, showcasing Filipino talent on the global stage.
"His visit to Mr & Mrs B, brings a wealth of expertise and creativity. Guests can look forward to a curated selection of new dishes—thoughtfully crafted to deliver refined flavors," said Len Benedicto, owner of Mr & Mrs. B. restaurant.
| New on the menu |
Recently launched--and soon to make its way to the favorite lists of Davao gourmands--are the new additions to the Mr. & Mrs. B food list.
| Molten Cheese Plate Seven cheeses, marble potatoes, cornichon. toasted baguette |
| Horiatiki Salata Tomato, olive, cucumber, capsicum onion, Greek vinaigrette Tomato Soup Blended tomato and herbs, olive oil, crouton |
| All Meat Pizza Bacon, salami, fennel sausage caramelized onion |
Parmesan-crusted Fish Stick Fish fillet. mashed peas, capers and lemon dip |
| Chicken Parmigiana Chicken breast fillet, tomato, mozzarella |
| Pork Belly Mustard Cream Slow-braised pork belly, Dijon Mustard, arugula |
| Osso Buco Slow-braised beef shanks, gremolata potato lyonnaise |
When asked what inspired him to create the dishes for Mr. & Mrs. B., Chef Maverick Javier said, "I'm inspired by food that feels honest and comforting, the kind that I'd want to eat myself. I like dishes that are straightforward with bold flavors. I try to innovate by exploring different cuisines, influences, and techniques while respecting tradition. I'm grateful that my approach to cooking has connected with people and that they enjoy my food."
