(SPOT.ph) We ate well this year, thanks, in large part, to the numerous restaurants that have made it their mission to make Manila gastronimically satisfied. Admittedly, not all the dishes we tried were great, but some were sublime. We’ve narrowed down the must-tries to a "shortlist" of 100. These unranked top 100 dishes were the eats that, for us, defined the year in good restaurants and great food. Burp!
READ: Best of Manila: 50 Great Restaurants of 2013
The dishes have been segregated into the following categories:
Page 1
Comfort Classics
Most Addictive
Twists
Page 2
Facelifts (classic dishes reinvented)
Cheap Thrills
Lightweights
Seafood Specials
Filipino Favorites
Page 3
Foreign Firsts
Comebacks
Most Hyped
Best Combos
Page 4
Social Awards
Heavyweights
Super Starters
Carb-riffic
Afternoon Delights
Page 5
Over-the-Top
Inner Beauty Awards
Trendiest
Dessert Darlings
Note: Only dishes launched in 2013 were considered for the list.
COMFORT CLASSICS
Straight-up, no-frills favorites
Buttermilk Fried Chicken (P519) at Kettle
Soaking overnight in buttermilk bath locks in the secret spices to the chicken fillets and makes them exceptionally tender. It's a country dish that becomes an explosive rock star in your mouth.
5/F Shangri-La Plaza East Wing, Mandaluyong City; Tel. No. 654-7077
Tuyo Rice Bowl (P185) at The Clubhouse
This dish is always picture-perfect every time. The bowl comes with a sunny-side-up egg (cooked to a soft yolk) and two slivers of dried fish concealing the garlicky-salty rice underneath. The Clubhouse doesn't scrimp on the goodies, so you get the nice bite of fish with every spoonful.
UG/F Robinsons Magnolia Town Center, Hemady Street corner Aurora Boulevard, Quezon City; Tel. No. 442-5571
Chunky Tomato Soup (P220) at Misto
It may not look like much, but Ayala Land's luxe boutique hotel arguably has the best tomato soup in the city. Flaunting perfect balance, it's creamy and chunky, tangy and sweet, flavorful yet mild enough to simply tease the palate for the meal ahead.
Seda Hotel, 30th Street corner 11th Avenue, Bonifacio Global City; Tel. No. 945-8888 ext. 8832
Eggs Benedict from Balboa
This Italian-American eatery plays with the traditional architecture of Eggs Benedict by using prosciutto instead of Canadian bacon and adding a slice of cheese under the flawlessly poached eggs. The result is a more explosive assault on your taste buds.
4/F Shangri-La Plaza East Wing, Mandaluyong City
Beouf Bourgignon (P650) at Brasserie Girolle
Don't let the numerous O's and U's in the spelling fool you. This is just beef stew, but cooked using topnotch techniques. Chef Ian Padilla makes the stock for hours, creating a depth of flavor you won't find in your everyday dinner. The fork-tender beef is braised in red wine and served with bacon, carrots, shallots, and mushrooms over gooey mashed potatoes.
G/F Fort Strip, Bonifacio Global City; Tel. No. 856-6639
Photo from Gerry San Miguel of Dude For Food
Delice Chocolat (P250) by The Cake Club
One of the latest additions to The Cake Club's roster, this multi-layered dark chocolate cake is toothsome and satisfying. As if that wasn't sinful enough, thick chocolate icing embraces the entire ensemble-like a nice hug on a sad day, it will lift your spirits up.
UG/F, Bonifacio High Street Central, East Superblock, 7th Avenue corner 29th Street, Bonifacio Global City; Tel. No. 621-3178
MOST ADDICTIVE
Dishes and items that will have you infinitely digging
Bruschettas (P225) from Olive Tree Kitchen and Bar
A single bite is all you need to know if a dish is worth it. But with Olive Tree's bruschettas, you're definitely going to want more: seared chicken liver with a reduced balsamic drizzle and hickory-smoked pumpkin puree with fatty maple bacon.
B4, Bonifacio High Street, 9th Avenue, Bonifacio Global City; Tel. No. 823-0366
Duck You (P185) from Green Pastures
Duck in the Philippines is divided into two schools: Peking and Roast. Here's one that challenges the convention: potato fries plunged in hot duck fat then tossed with crispy duck skin chicharon and duck confit.
4/F Shangri-La Plaza East Wing, Mandaluyong City; Tel. No. 654-3219
Xiao Long Bao (P198) from Modern Shanghai
Modern Shanghai’s soup dumplings are served hot but not scalding, allowing the customer to enjoy sipping the soup from the fluffy flour wrapper. The pork is so tender that it’s almost velvety. It doesn’t seem like much, but it’s hard to get that good a texture on ground meat.
2/F Veranda Bayside, Entertainment Mall, SM Mall of Asia, Pasay City; Tel. No. 551-1110
Burrata (P245) from Gino's Brick Oven Pizzas
Good food doesn't have to be complicated. Fresh burrata cheese (mozzarella with more mozzarella and cream inside) served with bread and olive oil is enough to make a statement. Pair it with Salami Milano, prosciutto, or speck.
2/F 341 Katipunan Avenue, Loyola Heights, Quezon City; Tel. No. 381-3963
Ay Caramba! La Papa (P160) at Brasas
Simple as this dish may seem, it's also a showcase of Chef Nathaly Montoya's culinary abilities: the potatoes are sheet-thin, curling up slightly to catch the topping of ground beef, bell peppers, and cheese sauce. Each bite is a salty, savory, sweet punch. It takes a while for the chips to absorb the moistness of the sauce, but even then, it's irresistible.
Branches in SM North EDSA, The Podium, SM Aura
Pork and Potato Strips (P339) from Kettle
A welcome deviation from traditional fries, potatoes are cut thin, crisped up with fresh basil and tarragon, tossed with pork belly, and served with red pepper aioli. It's just like chips-once you pop, you can't stop.
5/F Shangri-La Plaza East Wing, Mandaluyong City; Tel. No. 654-7077
Hokkaido Cake (P330/six) from Tea Tap
Supplied by MilkBox, Tea Tap’s Hokkaido Cakes is a version of the popular Tres Leches in a paper cup. The sponge cake is incredibly fluffy, the little grains of cake tickling the taste buds. Custard makes it extra moist and gives it just a touch of sweetness. The powdered milk on top is just that little extra that makes it an absolute must-try.
Little Baguio, San Juan
TWISTS
Classics with that little extra that set them apart
Savory Eton Mess (P275) from Grace Park
It looks like the traditional English dessert, but don't bite into it expecting something sweet. Instead of strawberries, specks of bacon are folded in cream, truffle oil and meringue. It's a luscious mix of sweet and salty.
G/F One Rockwell Building, Rockwell Drive, Makati City; Tel. No. 0917-513-8945
Photo by Gerry San Miguel of Dude For Food
Lamb Hash (P320) from URBN Bar and Kitchen
It's classified as bar chow, but this dish doesn't need alcohol to be enjoyed. Lamb shares the bowl with sautéed potatoes and the sight of it makes you want to sit privately in a corner, doing nothing but relishing every spoonful. This is definitely a dish you'd want to keep for yourself.
3/F Fort Pointe II Building, 28th Street, Bonifacio Global City; Tel. No. 0917-564-9333
Spring Roll of Prosciutto, Avocado, and Onsen Egg (P175) at Tokyo Tonteki
The brine of prosciutto cuts through the creaminess of cold avocado. An onsen egg is tucked in the middle which, when sliced, releases a delicious goo of egg yolk that coats the entire medley in a rich yellow sauce.
UP Town Center, Katipunan Avenue, Quezon City
Kuhol Chowder (P150) from Bite Contemporary Cuisine *
Served in a giant pandesal bowl, this creamy soup brings comfort like no other. The use of kuhol in lieu of clams gives it points both for ingenuity and supporting our local suppliers.
7427-B Glory Building, Yakal Street, San Antonio Village, Makati City; Tel. No. 478-2659
Braised Beef with Chocomole Sauce at The Terrace
We're on a petition for Terrace to put this on the menu permanently. This braised beef dish was made specifically for Resorts World Manila's Thrillathon Chocolate Festival where all RW restaurants incorporated chocolate into their menu. The beef easily pulls apart and that chocolate-infused sauce gives it a depth of flavor that's unconventional in Filipino cuisine. It's not sweet, but you can still taste that subtle bitterness that only chocolate can make pleasant.
Resorts World Manila, Pasay City
Steak and Frites (P1,250) from Terraz Meetings and Bistro
This steak is served with a trio of sauces-Dijon mustard, béarnaise, gravy-giving you a variety of tastes in one dish. Tired of the usual wedge shape, Chef Arnold Gozon creates a pyramid of potato noodles. His "frites" are crispy, addictive, and messy-something unexpected in a restaurant full of power-suited men.
3/F Zuellig Building, Paseo de Roxas, Makati City; Tel. No. 625-4831, 625-4832
Strawberry Buffalo Wings (P235) from Melting Pot
The versatility of strawberries is beautifully demonstrated in this comfort classic. The sweetness complements that unapologetic spice, while the tartness-a flavor no stranger to buffalo wings-gives extra dimension to the heat.
103 J. Abad Santos Street, Little Baguio, San Juan; Tel. No. 624-1009, 0917-550-1191
FACE-LIFTS
Classic dishes reinvented into new forms.
The Breakfast Club (P40/piece) from Mrs. Grahams Bakery *
The Breakfast Club is a selection of French macarons in flavors inspired by breakfast favorites. Enjoy Pancakes with Maple Buttercream, White Coffee, and Cornflakes in Milk in a delightful cookie format.
Contact 0917-805-5479 or e-mail mrsgrahamsbakery@gmail.com.
F.U. Ramen (P425) at Wrong Ramen
Trust Wrong Ramen to find something wrong with ramen and breakfast. This inspired restaurant dared to come up with a hybrid of both-putting Black Pepper Spam, bacon, cheese, and a fried egg in a garlic broth. It's not how most people would conventionally start their day, but to them, Wrong Ramen raises a finger.
Forbes Town Center, Forbestown Road, Bonifacio Global City; Tel. No. 823-8249
Merry Moo's Polvoron Ice Cream (P300/pint) from Merry Moo *
Everybody's favorite crumbly shortbread churned into an ice cream. Merry Moo produces the same effects of polvoron in their ice cream: delicious addiction. The frozen version is milky, but with polvoron grains that add some welcome texture.
Contact Merry Moo at 0917-528-9590 or e-mail merrymoo@ymail.com.
Movie Night (P85 to P200) at Bono Artisanal Gelato
Bono has all the basic flavors down pat, but it's their more creative takes that will really have you impressed with how they layer their elements. The Movie Night is an impressive mix of caramel and potato chips-a sort of new approach to salted caramel-where the caramel melts away for the salty, starchy flavor of potato.
Branches in Podium, SM Makati, and SM Aura Premier
Ensaymada Cupcake (P75) from The Noodle Bakes *
The cupcakes at The Noodle Bakes will draw you in to their table. It's just a spell to get you to try their innovative flavors like the strawberry-matcha and the sweet-salty ensaymada cupcake-dulce de leche-filled cupcakes with queso de bola buttercream and queso de bola crumbed topping.
Contact 0920-920-7268. Pick-up point is at Greenmeadows, Quezon City.
CHEAP THRILLS
Value-for-money eats
El Chupacabra’s Soft Tacos (P80 to P120)
The tacos come in five flavors: carnitas, chorizo, barbacoa, lengua, and steak. Each is a revelation in freshness and beautiful seasoning. The fresh meats-whichever flavor you prefer-take center stage, with the veggies and condiments working together to highlight them even further.
5782 Felipe Street corner Polaris Street, Makati City; Tel. No. 895-1919
Sisig Shawarma (P140) from Shawarma Guys
The Shawarma Guys have put together two favorites to create something close to legendary. For such promoters of a laidback style, they're careful to use sisig that's more meat than fat, and frying it just enough to give a loud crunch with every bite. Warm pita hugs that salty pork and the dollop of sour cream just brings us straight to heaven.
G/F Fort Pointe Building, Fort Strip, Bonifacio Global City; Tel. No. 966-8838
Roasted Kalabasa (P145) from Sarsa Kitchen and Bar *
Sweet mashed squash plays with fried tofu and salty dilis. It might convert you into becoming a veggie lover. For less that P150, this is enough ulam for three to four. Sarsa embodies affordability that Filipinos love.
Unit 1-7, Forum South Global, Bonifacio Global City; Tel. no.: 0927-706-0773
Ribs (P160 to P790) from Big Daddy Jay’s All American BBQ
Big Daddy Jay's closes shop on Monday to smoke their ribs: a glorious six hours where smoke and savor seep through the meat, making it tender, juicy, and fall-off-the-bone. It's a testament to how great things take time.
61B 17th Avenue, Cubao, Quezon City; Tel. No. 0917-300-8435
LIGHTWEIGHTS
Fast and light meals that are big on flavor
Bawai's Salad (P305) from Bawai's Vietnamese Kitchen
Replacing bitter greens with fresh coconut sprouts and shredded carrot, then tossed in a vinaigrette, this salad fuses sweet, salty and spicy flavors.
79 Katipunan Avenue, Bellitudo, White Plains, Quezon City; Tel. No. 442-8874, 0917-885-1445
Photo by Richard Co of Tales From The Tummy
Andre's Poke (P325) at Mesclun Bistro
This Hawaiian-inspired ceviche is ahi tuna tossed in a creamy sesame and sriracha dressing and served with crostini. It's a cold appetizer that leaves a very good first impression.
Branches at Linden Suites, San Miguel Avenue, Pasig City and G/F Serendra, Bonifacio Global City; Tel. No. 954-2100
Boquerones (P4,900/part of a degustation) from Vask Gallery
Chef Luis Gonzalez's culinary instinct works in this calamansi and chili-marinated anchovy surrounded by breadcrumbs, olive marmalade, and frozen beetroot. The marriage of ingredients is like a symphony of the earth and sea inside your mouth.
5/F Clipp Center, 11th Avenue corner 39th Street, Bonifacio Global City; Tel. No. 0920-974-4742; 0917-806-5292; 217-6563
Chevre Chaud (P420) at Brasserie Girolle
A slice of warm goat cheese and a little skirt of mixed greens create a mild, fresh, and crunchy profile. But that’s not all: little specks of beet root and balsamic vinaigrette add a tart and sweet edge for that comprehensive display of colors, flavors, and textures.
G/F Fort Strip, Bonifacio Global City; Tel. No. 856-6639
SEAFOOD SPECIALS
The bounty of the sea...straight to your plate
Moules Baltazar in White Wine and Cream (P680) from Maria Luisa's Garden Room
It's the type of dish you'd want to finish until the very last drop. Plump mussels swim in a rich and robust broth that will motivating you to keep digging.
Recoletos Street corner Ayala Avenue, Barangay Urdaneta, Makati City; Tel. No. 552-7051, 552-7045
Seared Scallops (P750) from Stockton Place
The golden sear on the scallops will make your mouth water; but that's just the visual delight of this dish. It's served atop caramelized tomato tart, micro greens, and a dollop of lime crème fraiche.
227 Salcedo Street, Makati City; Tel. No. 844-9530, 0917-856-1419
Grilled Octopus (P230) from Black Olive Cerveseria
Black Olive nails the difficulty of cooking octopus, giving it unresisting tenderness that lets it earthy flavors shine through. Green romesco sauce and black olive salsa work together to amplify its subtle goodness.
Capitol Commons, Meralco Avenue corner Shaw Boulevard, Ortigas Center, Pasig City; Tel. No. 0926-673-0726
Pan-seared Salmon with Risotto Verde (P605) from Black Olive Cerveseria
You'll be thinking of this dish and just how rewarding it is long after you've devoured it-crisp-skinned salmon topped with fresh greens and cheese shreds lay carefully on a bed of creamy green risotto. All healthy dishes can only aspire to be this good.
Capitol Commons, Meralco Avenue corner Shaw Boulevard, Ortigas Center, Pasig City; Tel. No. 0926-673-0726
FILIPINO FAVORITES
Yin and Yang Champorado (P275) at Early Bird Breakfast Club
This stunner is No. 1 on SPOT.ph's list for good reason: the mildly contrasting flavors from the bitter dark and sweet white chocolate-a yin and yang-come together harmoniously. The side of dilis on the side gives it that salty kick every good champorado is known for. We also give bonus points to Early Bird for the beautiful presentation.
G/F Fort Pointe 2, 28th Street, Bonifacio Global City; Tel. No. 470-8847
Batchoy (P170) at Sarsa Kitchen + Bar
Sometimes, the best dishes don't have to be too complicated. Chef JP Anglo offers some Negrense comfort notably in his batchoy. The salty stock is lifted up by sweetish undertones from onions and brown sugar; the bits of chicharon are slightly disconcerting, but he uses large strips of pork belly, just enough to last until the last spoonful. Upgrade it to a Special (P240) if you want the richness of egg in your soup.
Unit 1-7, Forum South Global, Bonifacio Global City; Tel. no.: 0927-706-0773
Zamboanga Iban Talum (P210) at Adarna Food and Culture
The Iban Talum is made up of chicken chunks that have been cooked in a pot of coconut cream with white ginger, turmeric, and galangal, then topped with grilled eggplant. Sauce pa lang, ulam na.
119 Kalayaan Avenue, Quezon City; Tel. No. 926-8712, 0917-961-8113
Photo by Richard Co of Tales From The Tummy
Hiplog (P2,500/good for 15 to 20 people) from Pepita's Kitchen
This is the dish that you will remember from the indulgent degustacion at Pepita's Kitchen. The mild brine of tender prawns is made rich by a salted egg-based sauce.
For orders or reservations, contact 425-4605 or 0917-866-0662.
Torta (P250) from 100 Revolving Restaurant
Chef Jessie Sincioco's signature dessert is only available at this revolving restaurant. Among the flavors of this buttery mini-cake, it's the macapuno that stands out.
33/F MDC 100 Building, C5 corner Eastwood Drive, Quezon City; Tel. No. 962-1016
FOREIGN FIRSTS
Photo from Shoot First, Eat Later
Fugazetta (P470) from Gaucho
The pizza crust is made with chickpea flour and is so thin that it cracks almost like a potato chip. The chorizo and anchovies fugazetta doesn't seem like much when it arrives to your table, but it'll blow your mind upon first bite.
3/F Robinsons Magnolia, Doña Hemady corner Aurora Boulevard, New Manila, Quezon City; Tel. No. 654 3148
Beef, Vegetable and Cheese Pierogi (P450/dozen) from Babci Kuchnia *
Chinese potstickers have nothing on these traditional Polish dumplings. They're golden and crisp on the outside, and beefy and savory inside. This Beef, Vegetable, and Cheese flavor, with its comprehensive flavor, is an easy favorite.
For orders, contact 897-9330, 0917-627-5147 or e-mail babcikuchnia@gmail.com.
Photo from Ninak’s Facebook page
Beef Soipicao (P285) at Ninak
Ninak's bestselling Beef Soipicao (nope, it's not a typo) is an appetizing dish of beef strips sautéed with onions, mushrooms, chives, and garlic. Juices from the pan and the meat itself run to the dish like a sauce. The combination of elements gives it a lovely contrast, with sweet, earthy, fresh, and, of course, garlicky tones.
Unit 101 Seven East Capitol Building, East Capitol Drive corner Sta. Rosa Street, Kapitolyo, Pasig City; Tel. No. 655-6902
Ricotta Gnudis (P325) at Rambla
There's no meat here: just fluffy pillows that pop in your mouth to release light ricotta cheese. Paired with a seasonal mushroom sauce and hazelnuts, the pasta/dumpling guarantees utmost comfort.
G/F Joya Building, Joya Drive, Rockwell, Makati City; Tel. No. 0926-690-9774, 823-6468.
Cafe de Seoul’s Sweet Kies
What makes this dish stand out is the presentation. The deep-fried knotted dough looks like a balled up pilipit coated in flavored chocolate. It’s served inside a plastic bag and with a mallet. The point is to smash the Kies as hard as you can to break it into bite-sized pieces. It’s a delicious way to release aggression.
2/F One Archer’s Place, Taft Avenue, Malate, Manila; Tel. No. 46-8038, 0917-870-2004
COMEBACKS
New menu inclusions that keep customers coming back
Chocolate (P150) and Cinnamon (P120) Kouign Amann from Brasserie Cicou
It's the dessert that had people talking-and eating. This Breton cake traditionally has layers of butter and sugar in between puff pastry. Cicou has made this French dessert famous in the city and now they've released cinnamon and chocolate varieties, giving us more reasons to come back for more.
57 Annapolis Street, San Juan; Tel. No. 0917-885-8841
Apple Tart (P65) from The Appraisery
A thin, unyielding crust cups slightly sweet apple-infused custard, a layer of scalloped apples, then finished with a sprinkle of cinnamon powder. The layer of apples is purposely undercooked to give it a crunch and freshness.
General Romulo Avenue, Cubao Expo, Araneta Center, Quezon City; Tel. No. 921-2682
Bibingka Galapong (P145) from Pino Restaurant and Bar
Chef Ed Bugia’s Bibingka Galapong is rich, swiped with ricotta cheese, and perfected by a sprinkle of coconut and sugar. Each order comes with a shot of bittersweet homemade tsokolate that elevates the eggy flavors to levels you’d never think this local treat could reach.
Branches at Jupiter Street, Makati City and Malingap Street, Quezon City
BBQ Bacon Cheeseburger (P450) from Wildflour Bakery and Cafe
The most recent addition to Wildflour’s menu may just be their best burger yet. Taking inspiration from Carl’s Jr., Chef Allen Buhay composed a hanger of US Prime ground beef patty, sharp cheddar cheese, crispy onion strings, Wildflour’s own burger bun and signature barbecue sauce.
Branches at G/F Net Lima Building, 4th Avenue corner 26th Street,Bonifacio Global City and The Podium, Mandaluyong City; Tel. No. 856-7600
Photo by Gerry San Miguel of Dude For Food
Bacon Steakie with Kimchi-Mango Puree (P485) from Nomama
Amuse your taste buds with the contrasting flavors of sweet and salty in this a thick slab of maple-glazed smoky bacon served with grilled onigiri and a sweet-spicy mango kimchi puree.
G/F FSS Bldg II, 18 Scout Tuason corner Scout Castor Street, Quezon City; Tel. No. 921-4193
Luke's Favorite (P320) from Wildflour Bakery and Cafe
It's simple yet thoughtful-a bacon slab glazed with maple syrup and served with a grilled half peach. It’s gift-worthy, too.
Branches at G/F Net Lima Building, 4th Avenue corner 26th Street,Bonifacio Global City and The Podium, Mandaluyong City; Tel. No. 856-7600
Mango Caramella (P165) from Chez Karine
Just looking at it is enough for you to realize how much love has been put into this entremet. The visible layers of mango mousse, mango jelly, caramel mousse, chocolate sponge cake, and cashew crust will send tingles of delight all the way down your spine. And you haven't even taken a bite yet.
Serendra, Bonifacio Global City; Tel. No. 804-1889, 0917-323-2845
Pistachio Pretzel Cheesecake (P90) from Cupcake Lab
Though it's smaller than its cupcake siblings in the chiller, this beauty can catch anybody's attention. The pale green pistachio cheesecake sits on a salted pretzel crust then crowned with another pretzel. It's a combination that works, and Cupcake Lab is one of the first to jump on the impending pretzel craze.
Branches at Podium and Promenade
MOST HYPED
