Started as an idea during the pandemic by two corporate workers turned chefs, Naimas brings Filipino street food and delicacies to the heart of Dufferin Street
Like many good things, Naimas started small - not as a restaurant, not even as a brand, but as a craving for something more.
During the height of the pandemic, co-founders Ckym Bello and John Ancheta were working corporate jobs. But despite the stability, something felt off.
"We were both working [corporate] at that time. [But] it just seemed like there was something lacking," says Bello. "We were earning good numbers, but we're just not that happy."
So they decided to start a side hustle and incorporate their love for food and cooking. At that time, there was no Naimas, just two people working out of a home kitchen set-up, selling chicken wings, palitaw (sweet flat rice cake with coconut on top) and shumai (dumpling). With Ancheta's sizable social media following and support from family and friends, the orders started rolling in.
Eventually the side hustle gained so much momentum, they had to expand to UberEats and DoorDash. The next step was a name and a new identity. That's when Naimas was born.
Ilocano for "delicious", Naimas represents more than just good flavour. It is a tribute to heritage, home cooking and the food they grew up with.
"I know a lot people were craving for the authentic [Filipino] street foods, so we decided to put it one full menu to introduce it to people,"
From crispy lumpia (spring roll), to savory silogs (rice bowls), croffle (croissant and waffle fusion) to a variety of drinks, Naimas quickly made a name for itself among Filipino food lovers and newcomers curious about street eats.
"We always get good feedback from [our customers]," says Ancheta. "They like our croffle."
"We didn't expect that [people] would embrace our business with [so much love]."
Now with a physical location on Dufferin Street, which opened late last year, Naimas has moved far beyond its humble home kitchen beginnings. But its roots and its mission remain the same. That is to make Filipino food accessible, exciting, and unapologetically authentic.
The space itself is cozy, colorful and aesthetically pleasing in the eyes, often buzzing with customers ordering takeout or catching up over a bowl of garlic rice meal. It's casual, fun and full of flavour, just like the dishes.
Their advice to young entrepreneurs and those who are looking to start something similar in the future? Be firm. Be consistent.
"It takes [a lot of] time. You have to be firm and you have to be consistent with what you're trying to sell," says Bello. "Don't stop marketing [your product] and have a good support system," he added.
Looking ahead, the duo plans to keep growing. That could mean an expanded menu, collaborations with other food spots, franchising, or even a second location. But for now they're focused on feeding their community and staying grounded on their roots.
"Right now, we are looking to [showcase] our brand to other nationalities." says Bello. "We're trying to join lots of markets, bazaar's for now and we'll go from there," he added.
For Bello and Ancheta, Naimas is more than just a business. It's a reminder that joy, culture, and connection can be served one plate at a time.
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