Annabelle Chua didn’t expect a late-night dinner in Shanghai to change her life — but it became the spark behind one of Manila’s most beloved restaurant brands.
Before founding Lugang Café, Chua was already in the food industry. Straight out of college, she started importing snacks and chocolates from Hong Kong and Japan. Later, she shifted to sourcing jasmine rice from Thailand. But deep down, she had a bigger dream. “I always wanted to be in the restaurant business,” she says. “I love entertaining, and sharing good food brings me so much joy.”
That opportunity came unexpectedly. While in Shanghai for a tennis tournament, Chua and her husband were looking for a place to eat late at night. Her cousin recommended Bellagio Café, a Taiwanese restaurant that offered a full-service experience with a separate dessert menu. They were instantly impressed.
“It wasn’t like the hole-in-the-wall Taiwanese places we were used to,” Chua recalls. “It had beautiful interiors, a wide-ranging menu, and incredible desserts.”
That’s when she realized something was missing in Manila. “When people say Chinese food here, they usually mean Cantonese — dumplings, dim sum, and roasted meats. But Taiwanese cuisine? Hardly anyone knew what that tasted like.”
Seeing the gap, Chua and her husband decided to bring the concept to the Philippines. Even without prior experience in running a restaurant, they pushed forward — driven by passion and belief in the product. “We were clueless,” she admits, “but we knew it was something special.”
Lugang Café quickly gained attention for offering a new take on Chinese dining — stylish interiors, authentic Taiwanese dishes, and an entire menu of desserts. It wasn’t just a restaurant. It was an experience.
Today, Lugang Café has become a go-to spot for food lovers looking for a fresh and elevated Chinese dining experience.
The lesson: A love for food and a sharp eye for market gaps can lead to something game-changing — even if it starts with dinner after a tennis match.
This article includes quotes from an interview originally published by Esquire Philippines, authored by Henry Ong.
