The SPOT.ph 50 Great Restaurants of 2024: Best of Manila and Beyond

(SPOT.ph) There’s eating at a restaurant that satisfies the stomach. And then there’s eating at a restaurant that satisfies not only the stomach but the heart, the mind, maybe even the soul. Every year, we see a new crop of restaurants that embody the latter—that leave a mark long after we’ve wiped our plates clean. 

Our annual 50 Great Restaurants list is our way of paying tribute to these standout places that came our way in the past year: dining spots that opened, reopened, and/or significantly evolved between October 2023 and October 2024.

These places feed our hunger (and then some) with flavors and presentations that excite, and employ the right cooking methods that make for soulful results. They invite us to learn the backstory behind the establishment and the inspiration behind their signature dishes. They make us feel welcomed and taken care of with good service from their team. They stimulate other senses, particularly the visual sort, with striking interior design and purposeful branding. Above all, these places have a story to tell—one that moves us and/or the community it serves. They leave us rooting for the people behind them, who work tirelessly to deliver dining experiences to be treasured.

We’re all about covering different genres, locales (including regional spots worth the drive or the plane ticket), and price points—so expect to see everything from hidden gems to buzzed-about spots to chef-driven surprises to splurge-worthy contenders.

*Restaurants are listed alphabetically. This list is not ranked and has been limited to dine-in restaurants and concepts that opened or evolved between October 2023 and October 2024.

Also read: 
SPOT.ph's 50 Great Restaurants—What You Need to Know
Chef Jorge Mendez Reveals the Secret Ingredient to Making Food People Love 
The SPOT.ph 50 Great Restaurants of 2023: Best of Manila and Beyond

These are the 50 Great Restaurants in Manila and Beyond this 2024:

180 by Chef Sau

Labak ng Sungay, Sungay North, Tagaytay City, Cavite
Contact: 0917-620-0289
Facebook: www.facebook.com/180bychefsau 

180° is so named for the chef’s preferred cooking temperature for multiple dishes, and it started 2024 off strong with all the makings of a restaurant worth the road trip. Grounded in curiosity, expertise, and passion, this stop makes a point of using what’s best and readily available, the kind of parameter that fuels the creativity of people like Chef Sau del Rosario. While the aesthetic has touches of Mykonos—very much suited to the weather of the second summer capital—the food is very much local, with ingredients primarily sourced from within a 15-kilometer radius. This allows del Rosario and his team just enough room to get eclectic, going from Fried Tawilis on Pan con Tomato (to highlight the fish abundant in the area), to the perfectly grilled U.S. Tomahawk (paired with a zippy chimichurri), to the loaded Squid Ink Paella with Seafood.

7 Hectares

Negros Occidental (by invite only) 
Instagram: www.instagram.com/7hectares

Nothing is more exciting than a restaurateur outright saying "Go to my restaurant" if you want to know what good fish tastes like—which is a good reason as any to visit Kiko Torno, the owner of farm-to-table dining spot 7 Hectares situated on the sprawling farm in the municipality of E.B. Magalona in Negros Occidental. Torno and his team harvests and serves the freshest seafood there is, and you must partake of both the food and the insights from the man himself. "I won’t accept if you don’t indulge in the course because I’m sharing the experience—I’m sharing the knowledge." That feeling of indulgence comes in every bite from every dish in the 7 Hectares baseline menu, which includes the Hornsnail in Coconut Milk with Banana Bloom, a soulful Seabass Binakol, and the Grilled Saba with Criollo Hot Fudge Cacao that you must leave room for.

717 Deli

3/F Fox Square, Connecticut Steet, San Juan City
Instagram: www.instagram.com/717deli

We’ll keep saying it: A truly good sandwich is a little more complicated than most of us are led to believe, and when you find one, you need to hang on to the source. So we're definitely not letting go of 717 Deli, the boredom relief-turned-neighborhood treasure neatly located at the top floor of the Fox Square in San Juan's Connecticut Street. They follow some of the rules that both home cooks and restaurateurs seem to ignore on a regular basis, like “less is more” and “let the ingredients speak for themselves”—principles best exemplified in the deli’s headliner, the Roast Beef sandwich with its tender, thin beef slices and horseradish sauce in between gorgeous brioche buns. The Halibut Fillet is a solid contender for a next favorite, what with its satisfying crispness and moist interior. On days when the hankering for both meat and cheese strike, their loaded Philly Cheesesteak has got your back.

Alma

5887 Fermina corner Enriquez Street, Poblacion, Makati City
Contact: 0926-031-0098
Facebook: www.facebook.com/almapoblacionph

Poblacion is no stranger to beach transplants, and Siargao import Alma fits right in with its resort-like vibe and seaside-inspired fare. The atmosphere here is perfectly warm and welcoming, with a crowd-pleasing dining fare from the well-loved chef Luis Martinez, also of the popular Terraza Martinez in BGC. You can't go wrong with the Beef Ribs & Wild Mushrooms Paella, the headliner of which is a hefty chunk of 36-hour slow cooked beef short ribs. The Yellowfin Tuna Carpaccio with a zingy-creamy ginger-lime mayo is a great alternative if you're more into seafood; and the Roasted Charcoal Octopus drizzled with Spanish paprika oil is a great match for this cozy restaurant's lineup of delicious cocktails.

Asador Alfonso

Alfonso, Cavite
Contact: 0917-150-7621
Instagram: www.instagram.com/asadoralfonso

Asador Alfonso is the kind of destination restaurant you wouldn’t mind flying in via chopper for. And people have made their way to this architectural wonder via said vehicle, because the dreamer and architect behind it, Carlo Calma, knows how to put on a show. The building alone, seemingly origami-inspired but also evoking the shape of its marvelous neighboring attraction, the Taal volcano, is already worth the trip. You’d think: how can the food keep up? Well, it does. They fly in only top caliber meats for its patrons: think the sweetest piece of Spanish red prawn and luscious slices of A5 Japanese wagyu jamon that melts in the mouth. Think umami-packed slivers of cured pork jaw in a salad of mushroom, shaved truffle and egg. And then there’s the slow roasted Spanish suckling lamb that’s the star of the show. Chele Gonzales and executive chef Rodrigo Ossorio wanted this asador to offer a curated menu that is the best representation of contemporary and traditional Spanish cooking and dining—and it seems they’ve accomplished the mission.

Automat

2/F Building A, Karrivin Plaza, 2316 Chino Roces Avenue, Makati City
Instagram: www.instagram.com/automat.mnl

For Automat, the modern Manileño’s diet is well worth making a subject of serious inquiry, in the same way others do for older traditions in Filipino cuisine. Brought our way by the folks behind Metiz, this small dining spot spotlights the contemporary—the way we city folk dine on the regular but reimagined and made completely their own. Comfort and nostalgia rub shoulders with refinement here, and flavor combos are exciting and experimental without being alienating or pretentious. Their main offering is a reasonably priced prix-fixe that covers a starter (try the more-than-the-sum-of-its-parts Ensaladang Chinoy with sayote, century egg, and radish); a second more substantial course (we’re fans of the Kesong Puti w/ Longganiza & Mustasa with sobresada “longganisa”); a main (the Mechadong Sweetbreads are a fun Filipino way to make use of the French offal); and for an added charge, dessert (the Fermented Carrot Cake with Spiced Ice Cream is nothing short of divine). Automat also has quite the solid cocktail game; go for the the gin-based Automanila that highlights the natural sweetness of fermented carrots and bell peppers. It’s also worth staying tuned to their socials as they play host to guest chefs and pop-ups from time to time.

Beef Bar Steakhouse

Unit 21, Block 4, Molito Lifestyle Center, Madrigal Avenue, Alabang, Muntinlupa City
Contact: 0945-157-1064
Instagram: www.instagram.com/thebeefbar.ph

Managed by Carolina (Caron) Macasaet who is another offspring of the Melo’s Steakhouse legacy, Beef Bar is a more casual and approachable steakhouse in Molito Lifestyle Center. The menu is more creative, with the applied influences of Asian flavors (Filipino, Japanese, and Korean), which you can definitely taste in the house's salpicao which uses certified Angus beef; in the Steak and Enoki Frites that pairs a juicy steak with fibrous-meaty enoki mushrooms fried to a crisp; and the Korean Chicken Chopped Salad. For dessert, dig into the fudgy, more-brownie-than-a-cookie Cookie Skillet.

Best of Luck

Address: Cubao Expo, Quezon City
Instagram: www.instagram.com/thebestofluck888

Cubao Expo continues to be a favorite hangout especially among the young and/or artsy set, and the diversity of its audience is reflected in its eclectic lineup of dining spots. Best of Luck, which could pass for a small eatery on the streets of Chengdu or Hong Kong—or the setting of a Wong Kar-wai film—adds the Chinese flavor with a hip bent to the scene. It has captivated the Expo crowd and has become quite the TikTok darling too. It’s not just about the vibes: it's also home to a concise menu of affordable plates of dim sum, rice bowls, noodles, and cocktails. Their siomai are plumper than most and loaded with a juicy pork-shrimp filling, while the Braised Beef Tendon Dry Noodles leaves our mouths sticky from the meltingly tender beef and tendon chunks. The more playful side of Best of Luck can be seen in their remixed takes on classics, like the Special Bacon Bao.

Bocca

G/F GBF Center 1, Bridgetowne Blvd. cor. C-5 Road, Quezon City
Contact: 0915-274-0330
Instagram: www.instagram.com/boccaph

Bocca puts together a no-fail combination of gorgeous interiors with good food to come up with a centerpiece restaurant for the luxury development that is Bridgetowne, touted to become the Metro's next BGC. Its sophisticated setting is perfect for power lunches and business cocktails, with thoughtfully assembled dishes prepared by Le Cordon Bleu-trained Chef Ed Grafilo. Start with the wharf chowder with crayfish served with a crostini on top, and the octopus salad served with a charred lettuce and a separate Caesar dressing. There’s foie gras sliders, too, and a pretty decadent pizza with local burrata. But for mains, you can’t go wrong with the yogurt-marinated lamb chop that comes with a seared scallop and a painstakingly prepared potato pavé. The dishes may sound simple at Bocca but it’s the meticulous preparations behind them that makes a meal here quite the premium event.

Bolero

G/F Verve Tower 2, High Street South, 26th to 27th Avenue, Fort Bonifacio, Bonifacio Global City
Contact: 0917-120-1228
Instagram: www.instagram.com/boleromanila

Helmed by Chef Fernando Alcalá of Michelin-recognized Kava in Marbella, Spain, Bolero gives diners a taste of modern European fare in a fuss-free, relaxed setting. Flavor combos are unexpected but make for sublime results: shrimp tartar, hidden under a sheet of sliced radishes, are perched over zingy green gazpacho; seared skipjack tuna and briny ikura are delicately arranged over a creamy gazpacho; grilled duck breast adds heartiness to a rich plate of satay-sauced gnocchi. But one thing everyone mentions when they talk about Bolero is the cheesecake. It’s not just any cheesecake—Alcalá’s swoon-worthy version has a runny interior and caramelized top that’s nothing short of irresistible. No wonder it was named the Best Cheesecake in Spain at the National Championship of Cheesecakes (yes, this exists!) back in 2019.

Bun Run

191 A. Mabini corner C.M. Recto, San Juan
Instagram: www.instagram.com/bunrunmnl
Contact: 0961-535-7001

Rising San Juan gem Bun Run began with a foundation of doing the simple things almost too right, if there was such a thing; now, they churn out limited-edition sandwich items like they’re trying to make you miss them. (Unfortunately, it’s a tactic that works.) The cramped, bright pink corner shop and its short, sweet, yet switcheroo menu pack a punch, the traces of which can be found in pop-ups all over the Metro. Jars of house pickles and ferments fill their front shelves, and lend zip to items like Golden Feather—their chicken sandwich (inspired by that served at L.A.’s The Win~dow) which has a mammoth crispy chicken fillet, in-house pickles and kimchi, and a nutty miso aioli made with monggo. Pair it with their Overload Fries which stands true to its name with its generous amount of cheese sauce and caramelized onions. Ultimately, though, you’ll want that Double Cheeseburger fresh and right on their counter. To put it simply, the people at Bun Run take food seriously—most of all Chef Kevin David himself—and you will notice it.

By Sonja

2320 YMC Building, Chino Roces Avenue Extension, Makati City
Facebook: www.facebook.com/bysonjabakery

Not gonna lie: there was a time this year when we couldn’t stop thinking of going back to By Sonja—Sonja Ocampo’s little dine-in pastry, crepes and galettes shop in Makati, which used to be just the commissary for the chef’s successful cupcakes biz. And we did go back. A few times, actually. Because we just couldn’t get enough of her beautiful Galette Complete which is just the kind of savory yet light breakfast one longs for but rarely finds in this city; and her Crepe Catalan which has its own kind of lightness too, but made decadent by a spread of dark Valrhona chocolate, with the crepe brushed first with Arbequina EVOO and Bourdier butter. It’s the stuff dream breakfasts are made of—and maybe that’s why we can’t help thinking about By Sonja. Yes, the Orange Currant Scones are great, and the Strawberry Basil Iced Tea the perfect partner to down all that delicate deliciousness. But we think of By Sonja really as an escape—an unassuming yet dreamy little place where sweet and savory delights await.

Cantabria by Chele Gonzalez

Roof Level, The Westin Manila, San Miguel Avenue corner Lourdes Drive, Ortigas Center, Mandaluyong City
Instagram: www.instagram.com/cantabria.manila

Chef Chele Gonzalez pays ode to his roots at Cantabria, named after the autonomous region located north of Spain that he calls his hometown. Given the many mountains and green pastures in the area, the Cantabria region is said to be home to some of the best food in the world—the allure of which they successfully bring to Cantabria the restaurant on the roof level of The Westin Manila. Within its grand but warm space of brick-red walls and contrasting patterns, the kitchen team melds the flavors Gonzalez grew up with with his present-day creative ideas. Expect more than the usual Spanish fare; featured on the menu are playful pass-around bites—Chili Crab Croquetas con Mayonesa de Lima (Singaporean chili crab meets Spanish croquettes), Tartaleta de Viera (tartlets of Hokkaido scallop, celeriac puree, and white chocolate), and Tiradito de Pargo (snapper, radish, an avocado-lime salsa, and cilantro oil), just to name a few. Should you be in the mood to splurge, the Rodaballo a la Parrilla—wild turbot imported right from Cantabria, simply grilled and carved tableside—is a must-order. And forget paella; instead consider the Arroz Negro de Viera y Chipiro, a squid-ink rice dish comparable to a leaner risotto, topped with scallops, baby squid, and herb aioli.

Carlo's 

Asian Century Center, Taguig
Contact: 0928-552-2756
Instagram: www.instagram.com/carlos.philippines

It’s a pretty simple idea: 28-year-old Carlo Alvarez wanted a good-looking restaurant that serves the kind of food he likes to eat in his off-time. And so the gourmand, traveler and Cordon Bleu-Tokyo alum built Carlo’s, the BGC pizza joint which was all Manila could talk about sometime middle of this year (and is still packing them in as we speak). It’s so personal he named the spot after himself, creating a menu consisting of elevated comfort food with Chef Morris Manalo. The pièces de résistance are the pizzas, of course, done in a style that’s a cross between American and Italian, topped with the best, freshest ingredients Alvarez's team could get their hands on, and with a pie that’s beautifully blistered in an open fire. We recommend the Spicy Vodka and the Bourdain Pizza, this second one inspired by the late Anthony Bourdain’s favorite sandwich made with lots of mortadella, cheese, and mayonnaise mixed with mustard. But don’t leave without having the two other indulgent items on the menu: the lasagna and the tiramisu, the latter a recipe from Alvarez’s Lola Norma, a sinful gooey block of mascarpone, lady fingers made in house, and mocha. Because the best place to have comforting food is, as Alvarez himself would have it, in a swanky, sophisticated environment like Carlo’s.

Carmelo's Steakhouse

2/F, The Proscenium Retail Row, Rockwell, Makati City
Contact: 0915-903-8005; 8733-1088
Instagram: www.instagram.com/carmelossteakhouse

At The Proscenium Retail Row in Rockwell, Chef Cristina Santiago gives a heartstring-tugging homage to her late father, Carmelo Santiago—a.k.a. Carmelo “Melo” of Melo’s Steakhouse. The newly reopened Carmelo’s Steakhouse is not just another steakhouse; it’s a daughter, a daddy’s girl if you will, continuing the family legacy. The menu carries Melo’s famed steak selections; the Wagyu Grade 6 Ribeye remains the true star with its unparalleled marbling and richness. But Cristina enhances the experience with her Sweet Bella desserts; the guava-mango Pearl and hazelnut mousse Angelina make for dreamy post-steak endings.

DEN by Nikkei

Unit A3 & B4, Forbestown Road, Taguig
Facebook: www.facebook.com/nikkeiph

As hip as Nikkei branches look, they don’t necessarily follow dining trends to the letter, and that’s 100% a good thing. Instead, they follow the trajectory of Japanese-Peruvian fusion, a cuisine born from a long, fraught history and about 150 years of diplomatic relations—and is still a work in progress. DEN by Nikkei is what happens when you give Nikkei a couple of drinks and set it loose in Taguig; true to its Japanese roots, it will always find its way back to city pop remixes and Wagyu done well (but not well-done, duh). On their menu are Nikkei nigiri, like the Cartillero that combines silky salmon with uchucuta (a Peruvian spicy condiment) and yellow pepper; small plates and bigger mains like the Wagyu No Moriawase, served as raw slices you’re meant to cook over the provided heated stone slab; and cocktails like the Kyoto Mule and Raspberry Smash.

Gnostic

4/F 4980 P. Guanzon, Poblacion, Makati City
Facebook: www.facebook.com/GnosticPhilippines

Sober doesn't have to mean boring—not at Gnostic, the first-ever dry bar (also called sober bar) in the Philippines, which ironically can be found hidden in the nightlife district of Poblacion in Makati City. Dhanvan Saulo is one of the owners of Gnostic, and not so coincidentally, he also owns (with his family) vegan restaurant Cosmic located on the ground floor of the same building. If you're ready to face the harsh truth that you can have fun without spending thousands on alcohol and the inevitable hangover, heads up: Gnostic's drinks uses only tea or kombucha in creative concoctions like the Lychee Haze Nogarita and Purple Lila Cloud, and their Filipino-influenced detox shots that include the Sinigang Cuastic and Tinola Tonic.  While it is primarily a bar, it’s also a solid place to get vegan fare that satisfies (thus its inclusion in this list)—from Spicy Laksa and Tantanmen that leave you feeling fuzzy in a good way, to Vuttered Cream Miso Pasta which is a coming together of the best flavors of the East and West. They also have impressive pizzas. Choose from the Margarita, Mushroom King, and Spinach Varmesan.

Gordon Ramsay Bar & Grill

2/F Newport Grand Wing, Newport World Resorts, Pasay City
Contact: 0917-147-6576

The highly anticipated Gordon Ramsay Bar & Grill—the first Gordon Ramsay-branded restaurant in Manila—is an 85-seater establishment with private dining rooms, bar seats, and several booths and tables decked out in Ramsay’s signature cherry red and forest green hues. While the restaurant is definitely a stunner, its true star is still the food. As any Gordon Ramsay fan will tell you, a visit here is not complete without trying his famous Beef Wellington—the Philippine version of which uses a thick MB7 Wagyu beef cutlet painted with mustard, is covered in a generous layer of truffle and mushroom duxelles, and served with creamy mashed potatoes and red wine jus. Their Ceasar Salad is no drab plate of rabbit food either, not with a topping of 36-month-aged parmesan, a delicate soft-boiled egg for creaminess, and whole anchovies. And though often overlooked, their Fish and Chips (which uses lapu-lapu here in the Philippines) shouldn’t be missed. Add an order or three of Ramsay’s Sticky Toffee Pudding for a meal that’ll have you swooning.

Grifoni's of Kermit

5th Avenue corner 26th Street, Bonifacio Global City
Contact: 0966-069-4046
Facebook: facebook.com/grifonismnl

Fans of the OG Kermit Siargao can go on a trip down memory lane at their Manila spinoff Grifoni’s—and try new offerings while they’re at it. It has a menu distinct from Kermit's, with Italian chef and restaurateur Gianni Grifoni tweaking the flavors to better adapt to the Manila crowd. Basics, like the best-selling Pizza Margherita, tick all the right boxes—tangy tomato sauce, salty mozzarella, and fresh basil over a perfectly cooked, thin, chewy crust. There are updated takes on old favorites too, like the Grifoni's Lasagna della Nonna that’s based on a traditional Italian family recipe for lasagna bolognese but made more current with the addition of vodka cream sauce that lends each forkful a slightly tart edge.

Hapag + Ayà

Address: 7/F The Balmori Suites, Hidalgo Drive, Rockwell Center, Makati City
Contact: 0917-888-5757

Hapag is a Katipunan institution but the time has come for it to spread its wings. And that it has done this year by stepping into a more mature role at its Rockwell outpost. Whereas Hapag in Katipunan was a smaller, cozier spot, Hapag in Rockwell is its elder cousin that’s all dressed up and ready to impress—a description that fits right into the more upscale environment and audience of its new address. It's still very much Filipino, of course—it's clear in their display of Filipino handcrafted vases, in a wall depicting the rice terraces, in the indigenous textiles. Chefs Thirdy Dolatre and Kevin Navoa take a deep dive into different facets of Filipino cuisine, and reimagines these delights in their own progressive lens. Their latest tasting menu explores the flavors of Western Visayas: a concentrated batchoy-inspired soup opens the meal; the Piaya course reimagines the pastry in a savory light with a miso-sourdough base and shrimp-Kaviari caviar topping. The main course of Sinugbang Adobado—grilled dry-aged red snapper with adobado sauce and salsa verde—is another showstopper.

Upstairs you’ll find Ayà, Hapag’s chic bar with glass windows that give you a peek at the Makati skyline. Guests come for the cocktails, which include the Calamansi Bee’s Knees and Guyabano Bellini, but it’s their leveled-up casual bites that’ll make you stay: we dare you to resist the siren call of the Pares Toast (with lasona chimichurri over Pan de Kalinga sourdough) or Adobo Liver Mousse (served with orange zest-infused sweet potato brioche).

Iai

Address: G/F The Montane, 8th Avenue corner 35th Street, Bonifacio Global City
Instagram: www.instagram.com/iai.manila

After modern omakase Mecha Uma closed in 2019, Chef Bruce Ricketts cements his new chapter in Iai—his sushi kappo in BGC, a result of the labors of love of Ricketts and wife Jae Pickrell. Pickrell’s impeccable eye for design comes through in its interiors, which is largely inspired by brutalism and wabi but weaves in Filipino touches. Ricketts’ impressive culinary knowledge is witnessed in their Sushi Omakase, which takes diners through six to eight otsumami, a nigiri course, fish entrées, a meat course, and dessert—all done in the technique-focused, mastery-driven, yet mischievous fashion Chef Bruce is known for. We’re particularly obsessed with the Oyster Croustade and Foie Gras courses; the Gamba Roja nigiri with soy sauce- and cognac-marinated red prawn; and the buttery Smoked Otoro Nigiri.

Inatô

Address: The Alley at Karrivin, Karrivin Plaza, 1231 Chino Roces Avenue Extension, Makati City
Instagram: www.instagram.com/inato.ph

Chef JP Cruz, who served as sous chef and resident ihaw master at Toyo Eatery, now gets to shine his brightest at Inatô, which opened this year at Karrivin Plaza, Makati. Their intimate space, designed by Studio Ong, features curved arcs, cream and bronze tones, and distinctly local touches—an overlapping sheet-like arrangement on the walls taking after banana peels, flooring that makes use of local oyster shells, and so on. At the center is a counter that may remind some of those found in omakase spots but Inato's is in fact rooted in local culture (think pares or lomi spots). It’s here where the young chef and his tight-knit team pour in their experiences cooking and eating Filipino food all these years, showcasing fresh interpretations of our local fare, as well as the stories that come with them.

Both local and foreign ingredients get the Filipino flavor treatment in well-thought out ways: abalone from South Korea is enlivened by liver, pickled ginger, spiced coconut vinegar, and kinchay; buttery slices of hamachi are perked up by pickled tambis. Given Cruz’s great inihaw game, getting a skewer (or five) of their specials—be it the chicken oyster, isol a.k.a. butt, or wing, all from free-range chicken from Baras, Rizal—is a must. They don’t slack off in the ulam department either—a standout main is the Pampano from Calatagan that’s simply steamed to bring out the fish's natural taste. This is dressed in a spring-green sauce of spring onion and ginger. All mains come with rice, fried asohos, and an especially soulful take on pinakbet that's slow-cooked in a palayok and—as Ilokano tradition dictates—shaken, not stirred.

Kas and Poly

Unit D W Global Center, 9th Avenue, corner 30th Street, Taguig City
Contact: 0917-140-5059
Facebook: www.facebook.com/kasandpoly

This zodiac-inspired Mediterranean restaurant in BGC serves family-style dishes, but what really sets Kas and Poly apart is their reasonably priced, creative, and brilliantly executed 12-Course zodiac-inspired tasting menu (reasonably priced at P4,200). Every course is hinged on a loose interpretation of the different personalities of the signs—Scorpio is interpreted as duck jus pasta served on a squid-ink sand bed, topped with fried leeks; Taurus features chelo kebab crumble with a chimichurri-like cashew emulsion and shimeji mushrooms, plus creamy whipped ricotta for freshness; Gemini, our top pick, is a surf-and-turf combo of grilled octopus and seared Iberico pork atop creamy parmesan polenta.

Kasa Palma

Address: 6042 Palma Street, Poblacion, Makati City
Contact: 0917-155-9669
Instagram: www.instagram.com/kasapalma

Chef Aaron Isip’s Balai Palma closed earlier this year to make room for its reincarnation that would open weeks later: Kasa Palma, located in a nearby lot on the same street as its predecessor. It carries much of the chic-meets-bohemian personality of Balai Palma but is a bigger space, with a serene outdoor lounge-slash-bar from which you can get cocktails like the signature Kasa Grande. The indoor dining space is where Isip serves his degustation—the latest iteration of which is an ode to Balai Palma signatures with courses like the Ube in Three Textures and Lechon de Lobster. At the back is the Jungle Kitchen, home to a firewood kitchen counter (powered purely by wood and fire—no gas or electricity here!) which the team uses to cook ala-carte specials like Grilled Amadai (which pairs the seabream’s grilled flesh with crackly-crisp skin given the matsukasa-yaki treatment); buttery Tomahawk Okan Wagyu; and smoky Pulpo Skewers.

Kazu Café

Ayala Triangle Gardens, Makati
Contact: 0917-502-0320
Instagram: www.instagram.com/kazucafeph

When your older sibling is Japanese stalwart Kazunori, well, there’s a lot to live up to. Kazu Café readily takes on the challenge and establishes its own identity. Its distinct look, designed by Liza Crespo and ACRE Design, marries Japanese tradition with Yayoi Kusama-esque whimsy. This unifying of opposites is mirrored in their menu, where traditional flavors meet more current combos and upscale ingredients. Try the Tamago Sando, their version of which is leveled up with a soufflé-style omelette filling and karashi; the Hitachi Wagyu Burger with an uber-juicy A5 Hitachi Wagyu patty; or the exquisite 10 Kinds Temari sushi balls with toppings like otoro, ikura, and sous-vide chicken. Drinks, like the Strawberry Matcha Latte, make for perfect partners to pastries like their Curry Cream Danish. Don’t forget the cool-as-can-be Musk Melon Kakigori that highlights the natural sweetness of Japan’s “King of Fruit.”

Kei

G/F Verve Residences Tower 1, 26th Street corner 7th Avenue, Bonifacio Global City
Contact: 0917-158-3614
Instagram: www.instagram.com/keimanila

One thing you can count on when it comes to the Wildflour Hospitality Group is that whatever it is they’re doing, they’re doing it with great conviction. In the case of BGC’s Kei, they’ve brought in Chef Kei Takahashi, whose resume includes stints at Michelin-starred spots The French Laundry in Napa Valley, California; Mélisse in Santa Monica, California; and most recently, Arzak in San Sebastián, Spain. While the chef admits his experience is more rooted in French Californian and Spanish cuisines, he demonstrates his knowledge of Japanese flavors by way of maki. And we don’t just mean any mediocre sushi roll, but freshly prepared maki (of the taco-like, folded sort) that starts with nori sheets roasted above a shichirin charcoal oven. This is then filled with rice, sauce, and the freshest seafood: succulent prawn, chopped salmon, chopped toro, or cubed scallops with ebiko. Elsewhere on their menu are other sublime Japanese plates: Tasmanian Salmon Sashimi drizzled with a sesame vinegar sauce, Japanese Caesar Salad embellished with nori and panko, and more.

Kodawari

Address: 7th Avenue. G/F, One Parkade Building, Bonifacio Global City
Instagram: www.instagram.com/kodawari.ph

The team behind Kodawari have no shortage of creativity, so if you assumed their BGC address is just a carbon copy of their OG space in Salcedo Village, you're mistaken. The playful visuals are still there, consistent with the rest of the Kodawari branding—but it’s now grown up and with more sophisticated touches: curved edges, brass and gold tones alongside the signature yellow and emerald, leather couches with ridges, a painting, and an intricate stained-glass lamp designed by Raxenne Maniquiz and fabricated by Tiffany Stained Glass. Fan faves from Kodawari Salcedo like the Cauliflower (zhuzhed up by sesame, patis, and lime) and the icon that is the Kodawari Gyudon have happily found their way into the BGC menu but the exclusive dishes are not to be missed: the grilled Octopus vivified by a zippy herb sauce and pickled cherry tomatoes; the seared Sea Bass served over a sea of sake butter sauce with furikake and deep-fried cabbage; and the soulful Mapo Tofu that has an extra nutty depth thanks to brown butter.

Le Bistro

Ibis Styles, Araneta City, General Roxas Ave, Cubao, Quezon City
Contact: 8248-8444
Website: www.ibisstyles-manilaaranetacity.com/restaurants-bars/le-bistro

Who would think you’ll be able to find a French bistro in the heart of Araneta Center, Cubao, and on top of a budget hotel at that? And it’s pretty good, too. Chef Massimiliano Pauleto has prepared a menu full of French dining staples that include Beef Bourguignonne, Crepes aux Champignons and Duck Leg Confit a l’Orange, but we recommend getting the escargot, which should take you back to your first time in Paris, and the French onion soup which is both sweet and savory and altogether satisfying. The Dry-Aged Striploin Steak is tender and thoughtfully seasoned as well as the Pork Schnitzel, which uses Kurobuta dry-aged porkloin and is served with flavorful lyonnaise-style sautéed potatoes. The service is pleasant, the restaurant chic, and the view of the cityscape quite cinematic in that French, er, Cinemalaya kind of way. If you overindulged, don’t worry: there’s a chapel just across, on the same roofdeck.

Le Feu

Hotel Celeste, San Lorenzo Drive corner A. Arnaiz Avenue, San Lorenzo Village, Makati
Contact: 0917-852-6541; 8887-8080
Instagram: www.instagram.com/lefeu.ph

You know you’re in for a treat if Chef Kevin Villarica is attached to a dining space, and it's no different at Le Feu. This restaurant refresh for Hotel Celeste keeps to the hotel's distinctly European theme but with a light hand; what it offers is a curated selection of classics executed in the best possible way. Le Feu’s place on this list is cemented by the unique quality of its menu. You can eat almost anything in any order and still enjoy each item to its fullest. Some of our must-orders: the Wagyu Bresaola Caesar (with air-dried, well-aged Wagyu strips in place of bacon); Roasted Pepper Prawn Bisque (dotted with chunks of grilled prawn and basil oil); Grilled Prawn Aglio Olio; and the Picanha Black Onyx (a fatty, tender rump cut popular in Brazil). The only issue we have with Le Feu is that the way you’ll want to eat their food isn’t necessarily appropriate for hotel-going company, but if you book a room just to eat your way through the menu, we are in no position to judge.

Lobby 385

385 P. Guevarra Street, San Juan
Contact: 0917-169-5338
Instagram: www.instagram.com/lobby385ph

Lobby 385 is Chef Kalel Chan’s take on the steakhouse—which is to say it's not just any textbook steakhouse. Of course, it nails the sleek and sophisticated look characteristic of a serious steak restaurant, making it a great place to take family, friends, a date—but the food, in Chan’s hands, is an eclectic mix of stellar classics and more mischievous numbers. The steak of course is the star of the show; try the dry-aged Australian T-Bone that has the deep flavors of beef and just the right amount of butteriness from the fat. There’s also the decadent Giant Tiger Prawns Thermidor, made several umami notches higher by the addition of crab fat butter. The sides and starters are no sleepers, either—don’t miss the layered Potato Pave Crisp, or their luxe-fied take on a Caprese salad with meaty beefsteak tomatoes and stringy, creamy straciatella.

M Dining

3/F Alegria Alta Building, 2294 Chino Roces Avenue, Makati City
Contact: 8810-3565
Facebook: www.facebook.com/MDiningBar

With its exuberant new interiors and 80 percent of the dishes in the menu also new, the reopened M Dining + Bar is practically a newborn—which qualifies it for this list. Designer Jonathan Matti gave the previously less-is-more interiors a warmer, more sensual spin, starting with a reception area that evokes an aristocratic townhouse, which is fitting since M has always been kind of a second dining room for Manila’s affluent set. But while the new surroundings are alluring, the largely Modern European menu from this Tom Bascon-led kitchen is also quite stunning. The Crab Bisque is velvety and the Hearts of Palm Salad with Parmesan a delight. The Lasagna Cacio e Pepe is decadent and the Red Lapu Lapu Meunière excellent. For meat dishes, order the Glazed Beef Tenderloin with Baby Corn, or the Pork Belly with Edamame and Potato. If you’re missing the classic M, the Spaghetti with Uni, Crab, and Nori should take you back to the M of the not so distant past.

Manam at the Triangle

Shops at the Ayala Triangle, Makati City
Contact: 0967-190-4721
Facebook: www.facebook.com/ManamPH

Manam’s come a long way from the time they opened (as NamNam) back in 2013. This 2024, the Moment Group’s Filipino restaurant presents the culmination of an 11-year journey in the form of Manam at The Triangle—the brand's flagship branch, a 164-seater space made up of a secluded dining area, al fresco spaces, a Bibingka bar, and a main dining room. More than being the brand's biggest outlet, Manam at the Triangle is home to a mix of trusty crowd faves and newcomer plates. Go ahead and order up reliables like the House Crispy Sisig and Sinigang na Beef Short Rib and Watermelon, but be sure to save room for the House Lechon de Leche and Camias Rice, Prinilaw (kinilaw na ulang topped with deep-fried prawn heads), and the Sinigang na Kurobota Pork Belly & Piña. Over at the Bibingka bar, you can get snazzy cocktails like the rum-powered Mango Colada or the gin-based, calamansi-dalandan powered Calamandan Club.

Now Now

Address: 497-C Rosa Building, Calbayog corner Esteban Street, Mandaluyong City
Instagram: www.instagram.com/nownow.ph

Fermentation is an age-old practice that seems to be having a renaissance, particularly in contemporary and fine-dining restaurants like Noma, or locally, Toyo, Gallery by Chele, and Metiz. Now Now—owned by Bryan and Maxine Kong, who also brought us Crazy Katsu and Kurimu ice cream—brings the genre to a more accessible realm. Shelves of their home ferments add color to their industrial space of concrete, steel, and aluminium fixtures; much in the same way they breathe vivacity into plates of brunch and comfort classics. Truffle-infused, cream-cheese stuffed arancini are topped with lacto-fermented onions; the more playful Tortang Talong Okonomiyaki is brightened by pickled calamansi ponzu. Do try their dishes that make use of their house-made shio koji—as a marinade for the poultry in their Fried Chicken, and to age Wagyu zabuton in their Steak & Mash. In both cases, the koji tenderizes and adds an umami note that really brings out the taste of their respective meats.

Oak & Smoke

G/F Pacquiao Mansion, 324 H.V. Dela Costa Street, Makati City
Contact: 0917-139-5254
Facebook: www.facebook.com/OakandSmoke.ph

There’s something warm and quite moving about a restaurant that’s themed largely around what its chefs and/or owners like to eat—combining the best of someone else’s home cooking with all the great things about dining out. The result of a collaboration of two extensive and winding experiences with food is Oak & Smoke—chef-owners Anna Bautista and Sean Jorgensen’s BBQ baby. It’s not quite the typical rowdy masculine grill spot; its a chic and cozy space with a slanted glass ceiling, midnight-blue walls, and a whirled installation piece meant to resemble a wisp of smoke. Their menu, too, expands on the typical definition of a grill spot, with the team taking the enchantment of working with smoke and fire and integrating it into their more global, creativity-driven ethos. The result: jaw-droppers delivered with practiced, confident ease, like the Charred Cauliflower & Cabbage with smoked doejang-garlic cream; Frenched Pork Chops given a fruity burst from an accompaniment of grapes cooked over the wood fire; Unicorn Fish Crudo vivified by a lime-palm sugar dressing; and USDA Ribeye that you can perk up with the gochujang-grain mustard and yakiniku steak sauce on the side.

Origine

L/1 Brittany Hotel BGC, 6 McKinley Parkway, Aura Complex, Bonifacio Global City
Contact: 0920-926-3212; 0956-576-7432
Facebook: www.facebook.com/BrittanyHotelBGC

At Brittany Hotel’s Origine, Chef Alexandra Cacho—formerly of Gaudi and Tapella—pays tribute to traditional Spanish gastronomy. Having trained in the rigorous kitchens of San Sebastian and Málaga, Cacho presents a menu that is honest to goodness, classic Spanish flavors—from pintxos, like the Manchego and chistorra-topped Pintxo Chistorra; to stick-to-your-ribs mains like the Pollo Iberico (so tender the chicken meat slides right off the bone), to rice dishes like the Paella Marisco brimming with seafood. Cacho’s desserts, from the decadently yolk-rich Tocino del Cielo to a citrus-perfumed Crema Catalana, are a fittingly subtle conclusion to this sophisticated dining experience in this restaurant and its bright and welcoming interiors, complete with an open kitchen and plenty of greenery.

Papillon

129 G/F Frabelle Corporate Plaza, Tordesillas Street, Salcedo Village, Makati City
Contact: 0905-445-7242
Instagram: www.instagram.com/papillon.salcedo

One of Salcedo’s standout culinary contenders this year delivers a kind of old-world charm while playing by entirely new rules that chefs RJ Ramos and Alphonse Sotero are all too happy to break and improvise again along the way. Papillon is entirely different from their previous work (Lampara, Papa Bolo), but a few throughlines make themselves known: the inspiration is clear, and the execution lives in the neighborhood of the unthinkable. Whatever you think you like about Asian food or colonial-era interiors goes from zero to 60 here, sans anything snooty. We see this in their signatures that juggle the familiar with the experimental—braised Beef Tendon is kept company by a giant rice cracker; the (deceptively) simple sounding Chicken ties together Hainanese chicken, Thai curry, and tinolang manok; Beef Belly is taken the Southeast Asian direction with Vietnamese peppercorns.

Pizza Sisters

G/F, Shangri-La The Fort, 5th Avenue, Bonifacio Global City; ACI Building, H.V. Dela Costa, Salcedo Village, Makati City

From the power duo that put up Wildflour comes Pizza Sisters, a new venture of Wildflour's Ana Lorenzana-De Ocampo and James Beard-awarded Chef Margie Lorenzana-Manzke. Pizza Sisters' first branch opened in BGC, right beside its newly renovated sibling Pink's Burgers & Hotdogs and Hotel Bar. They've since also opened a second branch at Salcedo Village that's also connected to a Pink's—as well as hidden speakeasy Village Bar. This pizzeria sets itself apart from sister brand Wildflour Italian with their pizza crust, which is cooked in their Italian deck oven for crisp, browned outer edges that get chewier as you get to the center. You’ve got a couple of options for toppings, too; try the Farmer’s Pizza with seasonal veg; the carnivore-pleasing Meatlovers with with pepperoni, Italian sausage, pancetta, prosciutto; and the Sausage with chunks of spiced Italian sausage and a sprinkle of fennel pollen.

Qui Pan Asian Brasserie

14 Castillas Street, Valencia, Quezon City
Contact: 0917-867-8811
Facebook: www.facebook.com/quimanila

Qui is a warm, bright spot in New Manila with so much to offer, from the rich history of the house it’s in to the luxuriously well-balanced Puto Bumbong Basque Cheesecake—yeah, you read that correctly. Some of the items sound like fantasy fusions, and many of the cocktails sound too good to be true, but trust that they all 1) are worth trying, and 2) must be seen to be believed. We can’t say enough good things about the Kare-Kare Stone Pot Rice (the tenderest beef and kare-kare veg over Japanese rice, all bound together by peanut sauce); Krapow Sisig Nachos (yuh-huh), Puto Bumbong Basque Cheesecake, or the gin-based China Doll cocktail—actually, we can, because after some point we just start to sound like a reaching press release, which would only do them a disservice. 

Sauma

Hinigaran, Negros Occidental
Instagram: www.instagram.com/sauma6106

It is with no amount of exaggeration (or recency bias) that we make the case for the Negros gem, Sauma. A contraction of a Hiligaynon phrase meaning “from/at the farm”, chef-owner Don Colmenares proudly adheres to the term by working primarily (if not solely, where possible) with a local community of farmers. Given that, the private dining menu changes accordingly with the seasons, thereby showcasing the best of Negros produce year-round—and it is some of the best food that you could ever fly out for. “We try our best to show the potential of the island,” says Colmenares, who is also one of the many local champions of the Slow Food movement. And show it they do, with a seasonal menu of sunny plates—some examples being Prawn Toast of salmon roe and batuan béarnaise on Sienna batuan sourdough; Montenegro Wagyu tenderloin with ginataang langka and a bignay-kulasi berry reduction; Saba Pavlova highlighting saba bananas; and more.

Seva

Address: 2/F LYH Building, 714 Abad Santos Street, Little Baguio, San Juan
Contact: 0999-221-1574
Instagram: www.instagram.com/seva.dining

The otherwise unassuming LYH Building in San Juan is home to one of the best restaurants to have opened this year. We’re talking about Seva, of course—the chic, surprisingly spacious dinning spot led by real-life partners Neil and Amanda Hao (formerly of private-dining venture 29 Sang). Both avid travelers (and self-taught cooks), the two take from their trips to L.A. and New York to fashion a menu full of gems of the New American genre, incorporating flavors and elements from other cultures all over the world. Chermoula and a gazpacho verde bring welcome zing to the bestselling Octopus; the Spicy Vodka Rigatoni is as straightforward as it is effortlessly elegant with the creamy burrata in the center. Their NY Strip is by no means any textbook steak, the beef getting a tinge of vigor from a light rub of shao kao plus mala jus spooned over.

Siklab

L/4, East Wing, Shangri-La Plaza, Mandaluyong City
Facebook: www.facebook.com/SiklabBoldlyFilipino

Though they’re known for their roster of foreign food franchises, The Bistro Group circles back to their roots with Siklab+, which highlights local flavors. This is the kind of place you can bring the whole family to—you’ll find well-loved Filipino dishes like pork sisig, sinigang, kare-kare, regional specials like kuhol (snails), and, because of its name, all kinds of inihaw (dubbed Siniklab)—all perfect downed with at least one serving of steaming-hot rice. Surprisingly, one of the most memorable dishes in Siklab+ is the bibingka; it’s incredibly good and makes for a strong contender for the top spot for the best bibingka in the Metro.

Sinta

5385 Mystic Hill, Sitio Catmon, Ligaya Drive, Tagaytay City
Contact: 0962-453-3570
Instagram: www.instagram.com/sintarestaurantph

Lolo Dad's was the place to eat in Malate in the early 2000s; years after it closed in 2014, it remains a continental dining icon. This year, we saw their spirit relived in Chef Ariel Manuel’s Sinta, where the old and new meet harmoniously to create a new Tagaytay favorite. But there’s more to the place than just being a Lolo Dad’s remake of sorts. As a number of great establishments on this list have demonstrated, sometimes a refresh is in order—and Chef Ariel Manuel's updated menu loses none of Lolo Dad’s warmth but adds a level of familiar sophistication that reminds us that old-school can still be gold-school. Relive memories of the good ol’ days with returning plates like the Oysters with Foie Gras and Rack of Lamb, or find your new fave among their fresher offerings, like Eye of Rib Eye topped with rendered fat and Chilean Seabass with unagi and truffle.

Some Thai

Address: 195 Tomas Morato Avenue, Laging Handa, Quezon City
Instagram: www.instagram.com/somethaiph

Chef Jorge Mendez has a fantastic way with flavor. We’ve seen it expressed within the Japanese realm for the most part in the past years with his other ventures—the more casual ramen nook Ohayo, and the more sophisticated, neo-Japanese degustation spot Modan. This year, we witnessed our 2024 Chef of the Year apply his inventive cooking to Thai cuisine at the aptly named Some Thai. We say aptly because it’s not authentic—it’s not meant to be. It’s damn delish for what it is: a distinct take on Thai that remixes the textures, plays around with flavor combos, and even incorporates global (in particular, Japanese) elements in some cases. The Son and Raw Egg is a fan fave that beautifully illustrates what they do best, taking the idea of son-in-law eggs and reinterpreting it as a starter of a deep-fried omelette base (think of a lacy kai jeow), a punchy tamarind sauce, crisp-juicy veg, and a runny egg yolk to tie everything together. The Crab Curry is another irresistible number, with chunks of fresh crab meat that contribute sweet, juicy contrast to its spiced egg curry base. On the lighter end are their Hamachi and Salmon small plates, which are similar to crudo with a spunky Thai bent.

Steak & Frice

LG/F Central Square, 30th Street corner 5th Avenue, Bonifacio Global City
Contact: 0917-125-8188

Restaurateur Amado Forés and his family are avid travelers who love a good steak—faves from around the world include Steak au Poivre at Paris’ Bistro Paul Bert in Paris to the Wagyu Beef Claypot Rice from Den in Tokyo. It was only natural that he’d venture into opening his own beef-centric spot, and that dream came our way this year in the form of Steak & Frice in BGC. This steakhouse manages to hit the sweet spot between casual and refined with interiors by Sean Dix, who also did the design of Yardbird, Ronin, and New Punjab Club in Hong Kong. Wooden floors and tables and velvet-lined seats make up the space, and personalized plates are castleton-green napkins can be found on their tables. It’s the perfect laid-back meets snazzy backdrop for diving into their signature Steak & Frice, a mammoth plate of your choice of steak (the decidedly rich US Ribeye is our pick), your sauce of choice (try the Peppercorn or Chimichurri), piping-hot fries, and steak rice (Japanese rice imbued with the beef’s fat and juices). The other plates are no slackers either—save room for the pillowy Salted Honey Parker House Rolls, the hearty ratatouille, the awe-inducing Onion Flower & Dad’s Basketball Sauce, and the Vanilla & Strawberry Mille-Feuille for dessert.

Tanaw

G/F Anchor Store 2A, Vanilla Beach, Corong Corong, Sitio Maremegmeg, Palawan
Contact: 0917-701-5063
Facebook: www.facebook.com/TanawPalawan

Tanaw is Chef Robby Goco’s homage to El Nido’s local bounty—where everything is fresh, flavorful, and unfussy. Set against sweeping beach views, Tanaw makes full use of local ingredients, with seafood and produce sourced daily from El Nido’s markets. The restaurant’s laid-back island vibe is unmistakably the stuff of R&R heaven, what with plenty of natural light, earth tones, and a colorful mural by Melvin Garcia. Signature dishes bring local flavors to the forefront, like the Unicornfish Taco and a vibrant Lentil Salad. The raw seafood dishes in particular are standouts—try the Dry Aged Local Fish Sashimi or Vanilla Beach Ceviche highlighting the day’s fresh catch. 

Taupe Dining

The Meridien Tower 2, 26th Street, Bonifacio Global City
Contact: 0962-718-9892
Instagram: www.instagram.com/taupedining

Like the name suggests, this restaurant goes for all-taupe visuals. Beige it is not. While it keep the hues more or less consistent, Taupe plays around with varying tones, shapes, forms, and textures to create a look that’s elegant yet anything but monotonous. The relative neutrality also allows Chef Francis Tolentino (formerly of Unit 27 Apartment + Bar and Almacen) to keep the focus on his cooking that marries Filipino flavors and ingredients (particularly from Davao and Nueva Ecija, where his parents come from) with more continental forms and modern-day presentation. This is best experienced through their 10-course tasting menu that puts local ingredients in the spotlight: Roxas tiger prawn is poached in butter and lent subtle, welcome bitterness by pickled katuray flowers; Aklan oysters lend briny umami to the savory custard-filled Tart course; apahap cured in tultul—a salt from Guimaras Island—makes for a memorable ceviche over mangosteen-lime granita. They recently also came out with a nine-course Nostalgia Seasonal Menu with the likes of Palawan abalone and Iberico Secreto. Don’t miss the cocktails, a standout among which is the Tres Flora Gin & Tonic with hibiscus, rose, and sampagita.

The Counter at Ginza One

Address: Eco Plaza, 2305 Chino Roces Avenue, Makati City
Contact: 0917-621-2171

Chef Masahiko Kodama grills up smoky skewers of yakitori at Tokyo’s Yakitori Masakichi, and now brings that magic to Manila through The Counter at Ginza One. With just 10 seats in the restaurant at Eco Plaza, Makati, it’s as intimate as it gets; you get to watch the yakitori master up close as he prepares an omakase of skewered faves cooked over their binchotan grill. This includes the likes of tebasaki (wings) prepared such that the bones are exposed for easier access to the meat, momo (thighs) that are succulent as can be, hatsu (heart) that offers a deeply savory bite, and egg yolk-topped tsukune that unleashes its juiciness as you sink your teeth in—plus other standouts like the Tori Shirae Tart with chicken liver and berries.

TMBrew + Bistro

G/F Imperium, Capitol Commons Park, Estancia, Capitol Commons, Pasig City
Contact: 0967-118-7931
Facebook: www.facebook.com/p/TMBrewBistro-61551620712674

If you thought you liked The Manila Baker before, you’re barely ready for this one. What you need to know is that chef and co-founder Chad Ayson is sort of the perfect pâtissier because he isn’t big on sweets; it’s also why TMBrew + Bistro is his chance to really shine. At first glance, it’s the ultimate tita-brunch-haunt, but further inspection reveals universally delicious and deep flavors that demand you return for dinner. Perfectly proportioned sandwiches, fresh pasta (try the Salmon Confit & Crab Fat), and even steak (Special Denver Cut Wagyu + Steak Rice is the stuff of date-night heavens) await fans of the brand, old and new—and don’t get us started on the in-house soda.

Trining's

L12, B3, G. Fernando Avenue, Marikina City
0917-883-1369
Facebook: www.facebook.com/TriningsPH

Don’t let the funny names in the menu distract you: take a breath and just read the fine print because you’re in for a really good Filipino meal at this Marikina restaurant. Built in honor of the owner-chef Jayson Maulit’s dearly departed grandmother who taught the former the ways of the kitchen, Trining’s leans towards deep Ilocano flavors and OG Ilocano ingredients. This makes their pinakbet and miki—especially to the Manileño palate—such refreshing, eye-opening takes on Northern ulam we’ve known all our lives. But it’s not all Ilocano at Trining’s—the chef gets to flex his inventive stylings with the divine Bopis Be With You (pork lungs and heart simmered in mirin and kakang gata); the great-with-beer St. Anthony Crispy Tintadong Pusit (thin, soft baby squid meat covered in its own ink and fried to a crisp); and the deeply satisfying Kimchigang which gives the traditional pork sinigang a depth apparently only the right amount of Korea’s most famous side dish could bring to fore.

Tsumura

3/F The Shops at Ayala Triangle Gardens, Paseo de Roxas corner Makati Avenue, Makati City
Contact: 0917-598-5541, 8887-4848, 8887-4849
Facebook: www.facebook.com/TsumuraPH

Tsumura was an OG Japanese spot in the mid-2000s frequented by both locals and Japanese expats despite the semi-hidden original location. In December last year, they reopened in a new, more easily accessible home at Ayala Triangle Gardens—and unveiled a snazzy new look designed by architect Noel Bernardo of EC Studio. Inspired by Japan's yokocho (narrow alleyways typically lined with restaurants and bars), the interiors maintain the Japanese influence with their use of the wooden surfaces, straight lines, and arches—and is lent subtle elegance by the low light, high ceiling, and U-shaped central bar. As with the OG Tsumura, the food is topnotch; their emphasis on quality ingredients from Japan is evident across the menu—particularly their sushi and sashimi (watch for seasonal specials like their ankimo); their Una Ju with melt-in-the-mouth grilled eel; and their soul-soothing Sukiyaki, available with U.S. or Wagyu beef.

Cover photo Majoy Siason
Illustrations by Warren Espejo
Words by Patricia Baes, Bea Faicol, Jerome Gomez, Michiko Manalang, Leana Vibal 
Edited by Patricia Baes and Jerome Gomez 

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