It started with a
small kitchen in Bantayan.
A family, a fishing town, and a simple belief — that good food should feel personal. This is how TheyEm grew from one stove into two services.
“We never set out to build a business.
We set out to feed our neighbours well.”
— The TheyEm Family
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A stove, a market,
and a good day's catch.
Our first orders weren't for weddings or corporate events. They were for neighbours — people who'd stop by after the morning boats came in, looking for something warm to bring home.
We cooked the way Bantayan taught us: with whatever the sea and the island offered that day. Fresh fish, local vegetables, recipes passed down without ever being written.
Two services,
one standard.
Word travelled. First came the birthdays. Then weddings. Then companies asking if we could feed two hundred people on a Saturday afternoon.
That's how Catering began — a slower, longer version of what we already did. Menus planned weeks ahead, service staff, setup and cleanup. Same kitchen. Same care. Bigger tables.
Our Food Packages line stayed truer to the original idea: individual meals, family bundles, and party trays ready for pickup or delivery. Because not every good meal is an event — some are just dinner.
Still on the island.
Still cooking daily.
We've grown, but not far. Our kitchen is still on Bantayan — a short walk from the water we've cooked beside for years.
Every dish we send out is still prepared the same day. Every order, big or small, still gets the same attention. And every table we serve is treated like it matters — because it does.
Where we are.
Considered in every detail.
We believe good food is more than what's on the plate. It's the sourcing, the preparation, the presentation, and the moment it's shared.
Fresh Ingredients
Locally sourced produce and proteins, prepared the same day they arrive in our kitchen.
Events & Celebrations
From intimate dinners to full-scale gatherings — menus tailored to the occasion.
Reliable Delivery
Hot, on time, and handled with care. Every order arrives exactly as it left our kitchen.