FAMILYAFFAIR A
Entrepreneur Henjie Carmona’s latest business venture is a gustatory revelation, elevating homemade recipes to sophisticated dishes that titillate the palate
Tucked inside the newly renovated Garden Wing at the second floor of Resorts World Manila is Henjie Carmona’s luxury dining concept that fuses his parents’ passion for creating great-tasting food and his sophisticated eye for one-of-a-kind art pieces. Rafael’s Tapas Bar and Restaurant is named after Henjie’s father, whose homegrown recipes served as foundations for its fantastic menu of dishes. Add his mom Petronila’s e legant homemaking and Henjie’s expansive collection of fine masterpieces, and you have a welldesigned space that brilliantly serves a culinary feast that looks just as good as it tastes. It is a perfect fit for the upscale hotelcasino complex and a wonderful addition to the many dining options of the location for its discerning clientele of high rollers as well as members of the social set.
“I want to offer them a place to come home to not only familiar but original home recipes that have been leveled up for their discerning tastes,” Henjie says, “but also to cozy up, chill, and unwind after spending hours playing and gaming. "Adorned with towering Toto Aguilon wire spires, commissioned paintings from artists Tanya Gaisano Lee and Angelo Tabije, John Lloyd Cruz photographs, red and black draped tables, golden trumpet chandeliers, and a golden washroom, Rafael’s is an aesthetic reflection of his exquisite taste.
“Opening Rafael’s isn’t a childhood dream, but everything that went into it has been inspired by my dad who taught me all I need about food and cooking.” Mentioning these invaluable lessons, Henjie shares, “First, good food is all about freshness—meaning, nothing stays long in the freezer, nothing canned is used, and everything is made in-house, even the pasta and especially the sauces.” He recalls a time when his father never allowed helpers to lead the troops in the kitchen, reserving that privilege for the head of the family, ensuring he personally prepared their meals each weekend regardless of his hectic workweek. “Second, you never ask your guests if they have eaten already or if they want to eat or not,” Henjie explains. This he says, reflects badly on the service, showing a lack of preparation and weakness in h o s p i t a l i t y — c l e a r l y, taboo in the industry. “Third, food is everybody’s game, just like my father said—everything’s done with food: deals closed, relationships opened, victories celebrated, wrongs amended, and sins forgiven.”
Offering exclusivity amidst the fastidiously decorated interiors, the Petronila VIP mezzanine room can fit groups of 10-15 people for a consumable reserve price of P200K which comes with the mandatory Wi-Fi and a flatscreen TV that can be hooked up to Resort World shows. “For that, the sky’s the limit from cocktail drinks at P400 per pop to exquisite bottles of Remy Martin Louis XIII and Dalmore 25!” Henjie exclaims.
“The concept behind all these is simple,” Henjie says. “I want Rafael’s to be that kind of place where you always want to come back to every day because it’s home and the food reminds you of family,”