In the ever-evolving gastronomic playground that is Kingly Court, Donia emerges as a star, illuminating the top floor with its bold, soulful, and undeniably delicious take on Filipino cuisine. It’s a restaurant that doesn’t just serve food; it orchestrates an experience — one that is rich in flavor, deeply rooted in tradition, and masterfully executed with British produce.
From the team behind Mamasons Dirty Ice Cream and Panadera Bakery, Donia’s pedigree alone is enough to pique curiosity. Spearheaded by Florence Mae Maglanoc, CEO of the Maginhawa Group, Donia is the culmination of years of experience in Filipino dining.
Mae, who grew up between London and Belfast, has long blended British and Filipino influences in her cooking. Her passion for food started early, helping her mother make pandesal on Saturday mornings — a tradition that has found its way into all her menus.
A menu that delivers on every level
Donia’s offerings are curated with precision, ensuring that each plate tells a story. The chicken offal skewers are a revelation — smoky, earthy, and cut through with the brightness of lime and peanut dust. It’s a daring yet rewarding introduction to the menu.
The prawn and pork dumplings are an immediate standout, swimming in a decadent brown butter and lime sauce that perfectly balances richness with acidity. Equally impressive is the sea bream kinilaw, a Filipino ceviche of sorts, where thick cuts of fish luxuriate in a dressing that brims with citrusy vigor and fiery red chili.
Then come the showstoppers: the lobster ginataan and lamb shoulder caldereta pie. The lobster arrives bathed in a velvety coconut and pumpkin sauce, its whiskers draping languidly across the plate in a display of pure indulgence.
Meanwhile, the caldereta pie is a triumph — deeply savory, richly spiced, and encased in golden pastry, its luscious tomato and chicken liver-laden gravy demanding to be mopped up with fragrant jasmine rice.
Mae developed this dish with head chef Guillermo Bitanga, drawing inspiration from the caldereta stews of her childhood and giving them a British twist with a pie crust.
And just when you think the feast is over, the ube choux bun makes its entrance. It’s a dream of a dessert — a crisp, sugared pastry shell filled with silky purple yam ice cream, a delightful explosion of texture and flavor. One bite, and it’s clear why Donia’s sweet creations are already legendary.
The Donia experience
Beyond the food, Donia delivers an atmosphere that feels both intimate and effortlessly cool. The interiors evoke the warmth of an upmarket country inn, complete with high-beamed ceilings and thoughtfully curated artwork. The cocktails are just as captivating as the dishes—think umeshu-mezcal negronis and creamy pipino concoctions laced with coconut and gin.
While some may shy away from the idea of sharing plates, here, it’s an absolute necessity. The joy of Donia lies in the variety, in tasting a bit of everything, in letting each dish play its part in a symphony of flavors.
Final verdict
Donia is not just another addition to London’s dining scene — it is a game-changer. It takes Filipino cuisine and elevates it with flair, respect, and an unshakeable confidence. It’s a place where food is meant to be devoured, where flavors hit with intensity, and where you leave with both a satisfied palate and perhaps a well-earned stain on your trousers.
For those in search of a meal that excites, challenges, and ultimately delights, Donia is an unmissable destination. With Mae at the helm, this is a restaurant that won’t stay a hidden gem for long.