MYCITY.KITCHEN CORPORATION
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THE HUMBLE BEGINNING
Eating simple but feeling classy, that is how it started. The pandemic covid-19 had taught
us on how to survive despite various adversities, worse limiting our mobility. Online selling
had been the trending mode of transactions most particularly on food deliveries. “Lutong
Bahay” and home-made delicacies are the most frequent commodities being offered in the
market utilizing Facebook as the ultimate tool of business transactions and fortunately a lot
of these sellers were able to earn a very decent living.
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Filipinos are fond of eating delicious foods, hot served rice accompanied by simple but tasty dishes, a meal is
already complete, satisfaction of the stomach shall be its aspired goal. If ever achievable, it is also our desire to
experience authentic foods from other countries.
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The Incorporators as inspired by its Chairman of the Board, Mr. Manuel C. Tolentino decided to put-up a small but
dynamic food business that shall initially cater all-ages of clientele in Quezon City, Philippines. It aims to established
authentic and famous dishes from various provinces and have it readily available anytime and anywhere, but of
course these are easier said than done.
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The first and foremost concern that the company needs to address is, how to
look for a cook or cooks who shall be suitable for the job having in mind that
he or she shall grow along with the company notwithstanding of his or her
sustained knowhow in cooking authentic and famous dishes from various
provinces, as well as foreign dishes as a start. Advertising is also of deep
concern, aside from it being really expensive, the competition is so stiff
among food providers in the industry.
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During the initial salvo of the business’ commencement, ups and
downs were continuously experienced such as the appropriate profile
for the target market, who eats these and who eats that, and with the
challenges brought about by the pandemic covid-19, even pricings
and volume of servings without compromising the taste and
satisfaction of the customers are really of great concerns.
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Time had come that even wages of our personnel were raised as a
serious concern despite trainings that we shared and impart with
them for free but God is so good that we had significantly
surpassed all of these challenges and is now keeping the
sustainability and stability of the company, and probably the secret,
we had treated all of our employees as part of our Family
proportionately benefitting from the fruits of hardships, dedications
and God-centered objectives.
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We now have Chef and experienced cooks who had bound themselves to grow with the company, employees who
are focused to sustainably maintain the system with collective foresight of growing bigger and most of all loyal
customers who had manifested full satisfaction of our rendered services. Right now, the company is leasing a well-
spaced leased premise situated at MCT Hotel Block 43 Lot 24, Regalado Avenue, Barangay North Fairview, Quezon
City operating on a 24/7 food services with our ready customers to be the visitor-clients of MCT Hotel.
We only served the best for we dream to be the best.
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VISION
Upon reaching excellence with continuous improvements and innovations both on manpower and machineries,
expansion through establishments of branches in Metro Manila shall be the next goal with a bigger dream of bringing
the business on the doorsteps of our customers in the Luzon, Visayas and Mindanao Regions within the next 10 to
20 years of continuous business operation. This would only mean additional work forces and created jobs that would
certainly be contributory to the improvement of our economy.
MISSION:
The company’s goal is to reach the level of excellence by way of bringing the best tasting dishes to our customers
starting right from our doorsteps, our families, relatives and friends for they are very people who would make their
respective constructive criticisms while serving also as conduits in reaching other customers through words of
mouth. Continuous improvements and innovations are the most essential elements in sustaining the life of the
business and no matter how the odds are, we will just treat these situations as learning stages and lessons learned
that would transform the company into a better and stronger business entity.
VISION:
Upon reaching excellence with continuous improvements and innovations both on manpower and machineries,
expansion through establishments of branches in Metro Manila shall be the next goal with a bigger dream of bringing
the business on the doorsteps of our customers in the Luzon, Visayas and Mindanao Regions within the next 10 to
20 years of continuous business operation. This would only mean additional work forces and created jobs that would
certainly be contributory to the improvement of our economy.
GUIDING PRINCIPLE INSPIRED FROM HENRY FORD
The only thing worse than training your employees and having them leave is not training them and having them stay.
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PROUD TO BE OF SERVICE
The initial concept of the business is for our customers to drop by our kitchen establishment, order their desired
dishes and have it cooked for about 10 to 15 minutes then hand-in their order but
due to the restrictions brought about by the pandemic covid-19, it was decided to
venture on delivering the foods right at our customer’s doorsteps. We created our
Facebook Accounts to advertise our offered dishes with our target market residing
within the area of District 5, Quezon City only. Fortunately, considerable sales and
revenues were reached but with the competition brought about by the open-market
advertisement on various foods on Facebook, attracting customers has been our
great challenge wherein customers were no longer looking for quality but rather on
simple and cheaper food packages and all of these happened during the surge of
the pandemic covid-19.
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With the adverse effects of pandemic covid-19 starts to simmer down, the
business progresses utilizing social media as the primary mode of
advertisement, here comes the birth of the MCT KITCHEN Facebook Page.
We offered various food deliveries and making sure that packages will not in
any way would compromise the quality and taste of the ordered dishes.
Knowing the customers’ satisfaction is our primal concerns by way of
attaching cards indicating our contact numbers and Facebook Page and for
them to express their experiences with our dishes (if desired).
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As the business progresses, we started to set-up fine-dining, conceptualized to cater also medium wage-earner
customers who wishes to experience
pleasant and suiting ambience with our
Narra-crafted chairs and tables bringing
the heartfelt and calmly-atmospheric
environment to our dear patrons. The
dine-in area also served as meeting place
for entrepreneurs and businessmen who
frequently take their coffee breaks here
and discussed eventually their respective
businesses.
OUR LINE PRODUCTS
Some of our top of the line dishes are served on different presentation namely (1) A La Carte (2) Bento Box and (3)
Party Trays, with some of our best sellers presented below (served as shown):
A LA CARTE
Pigar pigar, is a very popular street food in Dagupan,
Philippines, it’s so popular it has its own festival. This dish is
a very simple dish that is made out really thin slices of beef
and liver quickly deep-fried and served with fresh slices of
onions. Though the popular meat used nowadays is beef
the original version uses carabeef, a meat that comes from
carabao, also called water buffalo.
A whole variation of origin stories exists
for Chop Suey. Some say it was created
by Chinese Americans. Other say it was
developed by Chinese immigrants
working on the Transcontinental Railway
during the 1800s. Others say it was
created from scraps to serve to miners in
San Francisco.
Pakbet or pinakbet is a popular vegetable dish that
originated from one of the northern provinces of the
Philippines, Ilocos. The vegetables used on this dish
are usually grown in the back yard of every villager
and are available almost all year long. Bitter Melon,
eggplant, okra, and string beans are just some of the
vegetables that make-up this delightful dish
Nilaga (also written as nilagà) is a traditional meat stew
or soup from the provinces of Batangas and Cavite,
Philippines, made with boiled beef (nilagang baka) or
mixed boiled beef with various vegetables. It is typically
eaten with white rice and is served with soy sauce,
patis (fish sauce), labuyo chilis, and calamansi on the
side
BENTO BOX
BENTO is a single-serving,
packed meal, transported by
the eater already assembled
and ready to be savored
Pork Hamonesa Steam
Broccoli and rice
Chicken Teriyaki, Caldereta
Steam Broccoli and rice
Savory Chicken
PARTY TRAYS
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Beef Caldereta
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​Creamy Carbonara
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CHOICES FROM OUR BEST SELLER DISHES
The business makes sure that all forms of informative-advertisements shall bear our contact numbers and location,
indicates its respective prices of our products which are more affordable than our nearest competitor and the wide
variety of choices from our best seller dishes.
THE MAN BEHIND MYCITY.KITCHEN
MANUEL CATHAINA TOLENTINO popularly known as “MCT” is a man of few words but had
a lot of guts to accept all faces of challenges. A native of Alcala, Pangasinan who at his young age had
already realized that “life is not a walk in the park” but in order to survive “struggle shall always be
the main ingredients in any success in life”. He saw the struggles of the farmers in his hometown
wherein only the disciplined and determined people had the chance to earn a decent living. He never
dreamt short but his foresight is always beyond on what your eyes could actually reach and for him,
failures is just a spice of life and true enough, his ventures in life speaks the journey of his achievements
establishing the MCT GROUP OF COMPANIES
MCT Group of Companies
1. Jojean Construction & Development Corporation
2. Far East Asia Access Trading Corporation
3. Speedfire Construction & Trading Corporation
4. JK Property Ventures Corporation
5. MC Tolentino Hospitality Business Corporation
6. Golden Jupiter Property Ventures Corporation
7. Mycity.Kitchen
8. M.C. Tolentino College Foundation Inc.
9. FilCap Holdings Corporation
10. Medsys Uni Horizon Pharma Corporation
11. Bookworld Systems Solutions and Technologies Corporations
12. JK Global Headways Business Sulotions Corporation
His principle in life, as a seasoned businessman, investment starts by looking for the right people
who are willing to be part of the growth of the company, people who aspired in developing their
skills and knowledge, providing them with the appropriate learnings through series of short-period of
seminars and schoolings hence, creating a pool of dependable and trusted employees. Never venture
on a business that you are not equipped with the required enough knowledge and the rest will definitely
follow. As the famous Henry Ford has quoted “The only thing worse than training your employees
and having them leave is not training them and having them stay”.
Supervisor of MCT Kitchen
She is the kitchen Supervisor of MCT Kitchen. He is the one who sees what she's or he's people are doing every day, inside and outside the kitchen. For the safety and proper service of his people, To provide good service, for the clients. She takes good care of her with a heart and humanity.
Joanna Niebres
Supervisor
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Ryan Manansala
Head Chef
Kitchen Chef Team.
This is your Team section. It's a great place to introduce your team and talk about what makes it special, such as your culture and work philosophy. Don't be afraid to illustrate personality and character to help users connect with your team.
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Shara Sicad
Chef Assistant
Contact Us
Opening Hours
Monday
8:00 am – 5:00 pm
Address
Blk 43 Lot, 24 Regalado Hwy, Novaliches, Quezon City, 1121 Metro Manila
Contact
09949658386
09177980494
Tuesday
8:00 am – 5:00 pm
Wednesday
8:00 am – 5:00 pm
Thursday
8:00 am – 5:00 pm
Friday
8:00 am – 5:00 pm
Saturday
8:00 am – 5:00 pm
SUNDAY CLOSED
HOLIDAYS CLOSED
BOOK NOW / ORDER NOW
1 hr
1699.75