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Introducing Donia, the newest restaurant from the team behind north London’s beloved Panadera Bakery, Bintang, and ‘dirty ice cream’ parlour Mamasons. Opening in Soho’s Kingly Court on Thursday 30th November, Donia will offer modern Filipino cuisine, lovingly created by marrying Filipino heritage with British techniques and ingredients, and will offer 30% off food for all bookings during their soft launch period (30th November to 7th December).

Occupying a space on the top floor of Kingly Court, Donia will take inspiration from staple Filipino street food favourites and the flavours of co-founder Florence Mae Maglanoc’s childhood, reimagining them through a modern lens.

A curated menu of snacks and smaller plates which progress into larger sharing dishes will be available for both lunch and dinner. Amongst the former, guests may find Chicken offal skewers to begin the meal, refreshing a Filipino street food staple with a mix of Chicken gizzard and heart with a sweet barbecue glaze and a punchy cucumber vinegar dip. Small plates may include, Prawn and pork dumplings, nostalgic in form, yet topped with more surprising ingredients: white crab meat cooked in an unctuous brown butter lime sauce and a dashing of chilli oil and a ceviche-style Kinilaw, prepared by curing thinly sliced Sea Bream in citrus and vinegar, and a salad of Salted duck egg with a fennel and tomato salad, seasoned with cured yolk.

Larger plates will focus on grilled fish, meat and vegetables. Pork belly will be roasted Léchon-style until the skin is perfectly crisp, served alongside liver peppercorn sauce based on the ‘Mang Tomas’ sauce - a tangy, garlicky liver sauce often served as a condiment across the Philippines. Chicken Inasal, a deeply beloved and traditional dish will be marinated in a secret house sauce, before it is grilled over coals and served with a European twist - an indulgent butter emulsion. Desserts will follow a similar thread, drawing inspiration from and reconceptualising familiar Southeast Asian flavours. Ube choux, a light choux bun filled with a Ube praliné, coconut chantilly & Ube cream, and Corn tart, a short pastry filled with a savoury-sweet custard that plays on the natural sugars of yellow corn, served alongside Milk ice cream.

The Donia drinks menu will be concise, yet purposeful. Wine is the main focus, looking predominantly to Europe for by-the-glass and bottle options including some English and America sparklings and reds. Cocktails pull from a similar inspiration as the food menu; using Filipino ingredients across classic drinks. An Ube espresso martini draws on the sweetness of the vegetable’s flavour, whilst the Melon sour adds a brighter element to the beloved gin-based classic.

Co-founding Donia with her Maginhawa Group partner Omar Shah, Maglanoc says of the opening:

“Transforming the narrative of Filipino food in the British culinary landscape is what we envision with Donia. By harmonising authentic Filipino flavours with contemporary culinary artistry and the richness of British ingredients, we’re bringing to life a menu that’s both comforting and adventurous. It’s an homage to tradition with a dash of the unexpected.”

The Maginhawa Group is behind some of London’s very best-loved Filipino and Southeast Asian eateries. With seven brands spanning 10 locations, the group was founded in 2018 with the aim to champion and push the boundaries of co-founders Mae and Omar’s combined heritage. The group encompasses Kentish Town stalwart Bintang, ‘dirty ice cream’ concept Mamasons, Panadera Bakery, Ramo Ramen, Guanabana, MoiMoi Island and now, Donia.

Donia will open on the top floor of Kingly Court, Soho, on Thursday 30th November. The restaurant will open weekly from 12-3pm and 5-10pm, Tuesday to Sunday.

For more information please contact

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