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Sharing Plate experience


INFLUENCED BY THE WORLD   ×   LOCALLY SOURCED & SELECTED

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Sharing Plate experience


INFLUENCED BY THE WORLD   ×   LOCALLY SOURCED & SELECTED

Discover the adventure of sharing food, in the heart of Brussels.

Humphrey opened in January 2016 and is nestled in the premises of the PIAS record company. We serve both quality interpretations of Philippine dishes and daring new ventures into the uncharted territories of food.

We love cooking food with respect for the product, but interestingly, leaving people with something to remember in a relaxed atmosphere.
We want our dinners to be excited. For there to be a sense of discovery in sharing food, reflecting our point of view inspired by the rich culture and flavours of the Philippines.

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Culinary Adventure


Expect a variety of tastes that pleases the palette and challenges the mind.

Make a Reservation

Culinary Adventure


Expect a variety of tastes that pleases the palette and challenges the mind.

Make a Reservation

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The Restaurant


Humphrey is like no other. Chef Yannick Van Aeken, despite his young age, has already worked on several continents, including a few years spent in the service of René Redzepi of the famous Noma in Copenhagen and at the Asador Etxebarri in the Basque Country. His cooking is unbridled, cosmopolitan and imaginative. It is structured into little dishes classified by theme depending on the chef's inspiration.

The Restaurant


Humphrey is like no other. Chef Yannick Van Aeken, despite his young age, has already worked on several continents, including a few years spent in the service of René Redzepi of the famous Noma in Copenhagen and at the Asador Etxebarri in the Basque Country. His cooking is unbridled, cosmopolitan and imaginative. It is structured into little dishes classified by theme depending on the chef's inspiration.

Humphrey opened in January 2016 and is nestled in the premises of the PIAS record company. We serve both quality interpretations of Philippine dishes and daring new ventures into the uncharted territories of food.

Newsletter


We keep you up to date

Newsletter


We keep you up to date