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A TABLE AT BISTRO CHARLEMAGNE: MASTERCLASS IN HOSPITALITY
The Philippine Star
|April 10, 2025
There are places you go to eat, and there are places you go to remember. At Bistro Charlemagne, you'll do both — gloriously, repeatedly, and with a full heart (and likely, a full takeout bag).
Step into the Solenad branch and it's as if someone threw a dinner party where the food is phenomenal, the service anticipates your next craving, and the host — oh, the host — could outtalk a TED speaker on double espresso.
Meet Charlemagne Lim, the center of this culinary constellation: raconteur, restaurateur, and resident mood-lifter. With the comic timing of a stand-up and the warmth of an old friend, he greets guests not just with a smile, but with stories that somehow make the chicharon bulaklak on the Ox Sisig even crispier. This isn't just charisma — it's stewardship. Because behind the charm lies a deep devotion to flavor and hospitality, honed over years of feeding people like they're family.
It all began here, at Solenad, the first of what would become three thriving branches. When it opened in December 2015, it wasn't just the launch of a new restaurant. It was a comeback — a soulful pivot after Charlemagne bid farewell to his first venture, Little Asia, a pan-Asian favorite that left more than a culinary imprint; it left a legacy.
Little Asia was the kind of place that quietly reshaped palates. Its flavors — balanced, assured, and border-hopping — earned loyal fans and thoughtful praise. Successfully blending a tapestry of Asian cuisines is no small feat, and yet Little Asia did it with finesse. It didn't just serve food; it served tradition, culture, and memory. So when its chapter ended, it wasn't a closing. It was a recalibration.
Solenad became the new beginning. And then, against all odds, it endured. Through the challenging years of the pandemic—when many dining rooms shuttered and "closed for now" signs became permanent — this flagship stood steady. It adapted, endured, and kept its tables ready to be a delectable dining and gathering spot again.
Cette histoire est tirée de l'édition April 10, 2025 de The Philippine Star.
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