How to ‘Teak’ your interest

If the name Beaver Lopez holds anyone’s attention, it may have to do with his prominent family name that is by-word in the business community.  With his family involvement in broadcasting, telecommunications, publishing and other utility services, it is no surprise that he would follow in the family footsteps and wind up somewhere in the business sector.  Among other things, this young scion handles an insurance agency, Power Bikes (a bike shop in Rockwell Drive) and a trading business.

What would surprise many is his current involvement in a recent business venture into the restaurant arena.  In mid-2003, an opportunity arose when Rockwell management approached Beaver regarding a recently vacated space in their restaurant row.  Sensing that the timing was right in the market, he opened Teak Bistro, which proceeded to become one of the crowd favorites, having evolved into a bar during weekends.

However, as so often happens in the bar business, the crowd soon wandered into other pastures, leaving Beaver with dilemma of closing shop or re-inventing Teak to adapt to their customer’s changing needs.  Focusing on this prime location in the restaurant strip, he realized that he needed a strong food product to draw in the customers.  It was at this fortuitous moment that Chef Ed Quimson also approached Beaver with his services in re-creating Teak’s menu.

With renewed enthusiasm, Beaver approached the project of re-inventing Teak with vigor and alacrity.  Leaving the menu concept in Ed’s capable chef’s hands, Beaver focused on the changes that needed to be done with the interiors.  Although Teak was still in prime condition, he foresaw that the "bar" ambiance would have to go.  In its stead rose a warmer, more approachable look with beige hues on the walls and in their plush and comfortable chairs.  A glass barrier was installed in the kitchen area, converting it into an exhibition kitchen for all and sundry to see the culinary action behind the scenes.  The old wine cave area was converted into an extension of the kitchen to showcase the signature desserts of teak.  All the changes brought were meant to proffer a more casual and relaxing ambiance for dining.

On the menu side, Beaver was presented with a menu created by not one, but five (5) chefs, since Ed Quimson had wasted no time in assembling an array of culinary talents.  Teaming up with him were Heny Sison, Jan Paredes, Jill Sandique and Dundee Magallanes, who collaborated combining their specialties and presenting a menu that reflected their totally unique culinary synergy.

In running the restaurant, Beaver had to immerse himself totally into the management side of the business by learning the ropes.  In this case, it meant doing inventory management, analyzing food cost impacts on the bottom line, maintaining service levels and even the minute details of cleanliness.  Normally very shy, Beaver had to overcome that in this people-oriented arena.  Fortunately, his other businesses prepared him for just that.  Now it is quite the norm to see Beaver presiding over staff meetings or dealing with various personnel matters.

Teak Bistro certainly fills Beaver with pride, as he expounds on the uniqueness of this bistro.  "Having five (5) chefs create our menu is something that has never been done before.  Some would argue that Teak then has no definite cuisine.  But I find that having no theme helps broaden our offerings, as we are not limited by borders."

Since it re-opened in November 2005, Teak has had a lot of first-time walk-in clients.  Beaver happily states that they were all pleased with their choices ranging from pizzas, desserts, or bar chows.  The affordable bistro prices also add to their smiles, as generous servings makes Teak a good deal. 

But it is the menu that Beaver is especially proud of, having sampled every dish on it.  "We had to make sure that every item is good before we serve it to the guest."  The result is a carefully crafted menu that serves comfort food in a refreshing way.  Even the desserts are all prepared in-house and not bought — as seen in the dessert showcase section.

Beaver himself has picked out food items he would love to eat for lunch and dinner.  Lunch is comprised of their tenderly flavorful Teak Salpicao with Garlic Rice, finished off with slice of New York Cheesecake and a cup of their Teak-blend brewed coffee.  For dinner, Beaver would choose a simple Salad Nicoise, pre-order his rich Jambalaya Rice and savory Chicken in a Pot.  He also mentions the one menu item that he contributed, Teak Spring Rolls (a crunchy delicacy flavored with smoked fish) which is based on his wife Jackie’s recipe.

"We believe in our product and the food we are dishing out.  The only thing we can add is for everyone to try out the new Teak Bistro and experience what we have to offer." Beaver ends.

Teak Bistro is continuously evolving to satisfy their customer’s wants.  In line with this, Teak Bistro will be offering Sunday Breakfast from 7:00 am to 10:00 am with Filipino, Continental and American selections.  Daily Specials will be offered soon and a Valentine’s promo is in the works.  For more details, please call 898-33-65 or email at [email protected]