August 8, 2025
MANILA – Born and raised in Barcelona, Spain, chef David Amoros was nourished by the best food in the world—always homemade by his mama Margarita and abuela Juanita.
For most of his life, Amoros was surrounded by women of remarkable culinary talent. His grandmother prepared timeless recipes from scratch and his mother ran her own restaurant.
His cooking would later be deeply influenced by his wife Ivone’s grandmother, Margarita, who was born into a family of fishermen. She had a gift for turning the day’s freshest catch into unforgettable dishes—and for preserving the family’s cherished culinary traditions. But interestingly, among the women in his life, his wife Ivone is the one who doesn’t cook.
Living a double life
Amoros’ culinary journey began even before he turned 15. As a teen, he honed and refined his skills while working at multiple restaurants.
After a decade or so, Amoros was fully equipped to stand on his own. He established a couple of eateries in and around Spain. There was even an epoch in his career when he juggled being a DJ and a chef in Barcelona and Ibiza at that time—trading his signature hearty plates with tapas that paired best with club music.
His move to Asia was facilitated by a friend in Hong Kong, who pitched the idea of opening a Catalan restaurant in Manila. Amoros then came to town, met with his would-be partners, and, eventually, El Born was born.
The chef’s strength is traditional Catalan cuisine, sprinkled with his signature touch. He is a staunch advocate of slow food—unsurprising, given that he comes from a country where the movement is deeply rooted.
From the heart to the table
Amoros’ cooking is a reflection of him as a person—honest, comforting, and hearty, with little frills.
His kitchen philosophy is one that he has carried and witnessed from his mom and his grandmother. For Amoros, it is simple: if one wants to cook well, one must cook from the heart, with love, and slowly.
His kitchen philosophy is one that he has carried and witnessed from his mom and his grandmother. For Amoros, it is simple: if one wants to cook well, one must cook from the heart, with love, and slowly
Food, he said, makes up 70 percent of the product and 30 percent of it is love. Without heart, and with no love, there’s no food!
Amoros also wants his creations to be the reason family and friends gather. When he cooks, he seeks to evoke the warmth of home. He desires every dish he prepares to bring comfort, connection, and deep satisfaction to all who partake of it.
Amoros shares that El Born, to him, is personal. Once a client walks in, he takes it upon himself to make them feel they’ve been invited to “his home.” Which is why I believe in the past three years, Amoros has successfully managed to grow his community of loyal patrons.
Basque cheesecake, but not really
Amoros is in command of El Born—the restaurant at Mitsukoshi BGC and the two pastelerias, where his signature cheesecakes take center stage.
But unknown to many, that very cheesecake was conceived out of a perceived need. Months after El Born first opened its doors, the chef studied the market and noticed the demand for Basque cheesecakes but was quick to say that, “ours is not Basque.”
With that, Amoros entered the kitchen and went to play. He incorporated the best techniques and ingredients from his favorite cheesecakes. The result? El Born’s bestselling cheesecake.
Months after El Born first opened its doors, the chef studied the market and noticed the demand for Basque cheesecakes but was quick to say that, “ours is not Basque”
But the El Born variant is a hybrid. It is a successful morph from blending the Basque cheesecake, his mother Margarita’s cheesecake, his grandmother Juanita’s cheesecake, and a tinge of New York cheesecake. And the final touch was Amoros’ addition of a special cheese made in small batches from Negros—a tribute to local produce.
His invention became a smashing sensation—one that earned Amoros the title “King of Cheesecake.”
The original recipe has gone through numerous transformations. My personal favorite is the limited edition made with Payoyo cheese (from goat and sheep’s milk) served with membrillo.
I asked Amoros how he felt about his notoriety as a cheesecake maker—when he is, in fact, so much more than that. “I am flattered and grateful to be known for something,” he says with a laugh. “It’s better than nothing.”
Born from a love story
El Born, a place known for its fine cheesecake, has established itself as a formidable place to fully enjoy true, authentic Basque cuisine. It’s also why the restaurant is often packed. The grilled items on the menu are fan favorites.
Amoros claims, “I make arroz, not paella. There’s a difference. Paella is from Valencia.” And people don’t seem to mind. Practically every tabletop in El Born has an arroz of some sort, much to the delight of all.
The chef also makes it a point to excite his guests with “specials” or dishes created from newfound ingredients and produce at season’s prime. Also on Amoros’ horizon is the possibility of another restaurant—one that’s a tad fancier—and perhaps another pasteleria.
El Born means everything to Amoros. For him, it is more than just a restaurant—it is a love story. Named after the Barcelona neighborhood where he and his childhood sweetheart Ivone rekindled their romance 25 years after they first parted ways, El Born is where every dish served celebrates a reunion, a memory, and a trip back in time—to the flavors of home.
Basque cheesecake (for 12 people)
Ingredients:
1 kg of good-quality cream cheese 400g of sugar 1/2 liter of cream 7 fresh eggs 1 Tbsp flour
Procedure:
1. Add the ingredients in a bowl and beat. Never use a whisk. Use a mixer. 2. Pour the batter into a cake pan lined with parchment paper. 3. Bake at 200 degrees for 45 minutes. After, let it cool and remove from the pan. 4. Serve and enjoy!
Amoros’ note: This recipe is mild. If you want it to be cheesier, you can add chunks of cheese with a stronger flavor, such as blue cheese.
Chicken rice (for 4 people)
Ingredients:
250g chicken 400g Bomba rice 1L chicken broth 1 garlic clove 100g red pepper 100g green pepper 1 tomato 5g chorizo pepper 150ml white wine Pinch of salt Pinch of black pepper Virgin olive oil
Procedure:
1. Season the chicken pieces with salt and pepper and sauté them in a pan with extra-virgin olive oil. When they are lightly browned, set them aside.
2. Peel and chop the garlic, and sauté it in the oil from the chicken over low heat. Halfway through cooking the garlic, add the cleaned, chopped red and green bell peppers—seasoned with salt and pepper—for approximately two minutes.
3. Wash and grate the tomato, then add the chorizo pepper. Let it simmer for another two minutes.
4. Add the white wine and let it evaporate, then add the rice. Continue to sauté the rice, stirring constantly, for another minute.
5. Finally, add the chicken, along with three glasses of chicken broth, and increase the heat to maximum. When the broth comes to a boil, count three minutes and check the salt, adjusting it if necessary.
6. After these three minutes, reduce the heat to low, then cook the rice and chicken for another 15 minutes without touching the rice. If it’s too dry, add a bit of the reserved broth.
7. When it’s ready, let it rest for five minutes, covered with a clean kitchen towel, and it’ll be ready to serve and eat.
Amoros’ tip: Remove from heat three minutes early and place in the oven at a temperature of about 180 degrees. To make the rice richer and tastier, you can add more vegetables, like carrots, broccoli, and eggplant.