Multi-awarded actor Joel Torre at the opening of JT’s Manukan Grill in Dubai on August 10, 2025. EXPAT MEDIA

When Joel Torre started JT’s Manukan Grille in 2003, he never thought it would become a blockbuster. “We started in 2003 as a small in the wall with seven tables as a back up plan for my acting career. It blossomed into something we didn’t expect. JT’s had a life of its own,” the multi-awarded Filipino actor, film producer and entrepreneur recalled. That “backup plan” has now grown into over 40 branches across the Philippines, a Singapore outlet — and, as of Sunday (August 10), a new home in Dubai. The second international branch of JT’s Manukan Grille officially opened at Food Central, City Centre Deira, with Torre himself present for the launch. While Torre signed the Expat Media Special Edition magazine on the sidelines of his Dubai outlet’s grand opening, scores of Filipinos had already formed a long queue outside, eager to try his Bacolod-style inasal. “We are very humbled by the reception of our kababayan. Thank you so much,” Torre said. For him, Dubai was a natural choice. “We’re very excited about Dubai because we know there are a lot of Filipinos and there are a lot of inasal places here but to represent our region because we are from Bacolod and to have you taste what authentic and real inasal is,” he said. Torre takes pride in how the dish has gained global attention. “We are ranked number 5 in the world in inasal recipe, according to Food Atlas. We can say we are not an invincible cuisine anymore. People are looking forward to Filipino cuisine,” he said. The actor credits the brand’s success to one key factor: “I think the secret to our success of JT’s and how it was accepted by our customers, is the consistency of the food.” Food, after all, has always been Torre’s second passion. “I’m an actor but I’m also a foodie. I have two passions. One is acting, because I started at an early age. At 7 years old, I was doing theatre class in Bacolod. My second passion is food because we used to have food catering in Bacolod. So, I started out very young,” he said. “I was the side kick of my mom. We are a family of 13 and I am the youngest. So she would bring me to the market, show me the works and I was like her mascot. And if you look at it, at JT’s I’m still a mascot!” he quipped. His cinematic background also inspired his culinary vision. “Some of the films I did went into the international market like Cannes, Berlin and other international film festivals. So it gave me an idea: why don’t we do that to our menu, to Philippine cuisine? That we are also capable of bringing it outside the country. We realized that to be local is to be famous global. As Nick Joaquin would say, ‘To be regionalistic is to be foremost nationalistic.’” For Torre, JT’s Manukan Grille is as much about cultural representation as it is about good food. “So I’m very happy that we represent food and film, which is part of our culture. The Pinoy culture. The Ilonggo culture.” The Dubai menu highlights Bacolod’s most beloved dishes, led by inasal and supported by other Ilonggo specialties like cansi — “unique because of the souring agent we use, which is batwan”. Torre also talked about other lesser known Ilonggo dishes he would have loved to include in the menu, such as apan-apan, a humble kangkong-and-shrimp-paste stir-fry that Torre fondly calls “a poor man’s food” but “healthy.” The line of customers on opening day proved one thing: Torre’s so-called backup plan has become a main act — and in Dubai, it’s playing to a full house. ICA/Expat Media
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