(SPOT.ph) As more restaurants continue to open in Metro Manila, we find that Filipinos are getting hungrier and hungrier. It’s not for food exactly, goodness knows we have a lot of that. They’re hungry for good—nay, great food; they’re hungrier for diversity, for creativity, for new habits and not just one-time “let’s try this” things.
This year, we not only welcomed a lot of global franchises, but we witnessed the rise of a different style: small, intimate neighborhood destinations that are happily settled in their unassuming locations, whether it’s in an upscale village in Makati or the homey districts of Marikina. Mind you, they may be tiny, but they’re bursting at the seams with customers. We haven’t even considered the long line outside.
From holes-in-the-wall to grand eateries, we listed this year’s best and buzziest.
Only restaurants that opened between the last quarter of 2014 and 2015 were included on this list.
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GETAWAY CAFES
COFFEE OR TEA
FAMILY FIRST
SUPER PINOY
MEAT STREET
MAKE NO MIS-STEAK
TOO FAST, TOO GOOD
PINKIES IN THE AIR
HE-MAN CLUB (WOMEN WELCOME)
HEALTHY HAVENS
COOL ASIANS
SKEW YOU
INTERNATIONAL DINING SENSATIONS
HISPANIC
HOLES-IN-THE-WALL
GNARLY CONCEPTS
TURNING JAPANESE
DESSERT TO THE NINES
LITTLE SWEET STOPS
ICE AND CREAM
GETAWAY CAFES
Café Sanso
32 V. Cruz Street, San Juan City
Café Sanso is where food and art find a happy rendezvous. It’s named after Juvenal Sanso, a great Filipino modern artist. The cuisine is Spanish and it follows its namesake’s style. The food features refreshed takes on classics, with the flavors bold and deep, and the colors bright.
Must-tries: Francesinha (P350), Chorizo y Quezo Paella (P450)
Read more about Café Sanso.
Catabolic Café
22 Malingap Street, Teachers Village Quezon City
Contact: 366-8822
This third-wave café is designed by Nix Alanon and it’s probably the chicest place in the area. We love the clever mix of modern and vintage details—the juxtaposition of black against white walls, the navy stripes at the far end that remind us of awnings, and the elegant brightness of mustard-y chairs. Catabolic Café refers to “catabolism” or the breaking down of molecules to release energy. Co-owner Dylan Avila says that their goal is to help people recharge.
Must-tries: Iced Mocha (P140), Chicken and Waffles (P330)
Read more about Catabolic Café.
Nikko’s Baking Studio
59A Paseo de Roxas Street, Makati City
Contact: 887-1711
This gorgeous wood-lined space is kind of how we picture our future (or imaginary) country home. Well, at least the patio of it. Nikko’s Baking Studio is al fresco, just a large porch because the indoor space dedicated to Chef Nikko Buendia’s bakery and classroom. It’s such a gorgeous pocket of space in the middle of Makati. According to Nikko’s brother, Nino, the chef pulled out furniture from their family’s home (to their mother’s disdain) to create this picturesque, rustic look. The recipes are delicious and home-style—Nino’s favorite or a special request from her daughter. This simple restaurant is truly a family affair.
Must-tries: Ultimate Grilled Cheese Sandwich (P290), Martie’s Flaky Tapa (P280), Adobo White Sandwich with Kesong Puti (P260)
Read more about Nikko’s Baking Studio.
Single Origin
2/F Bonifacio High Street Central, Bonifacio Global City
Contact: 894-4042
Carlo Lorenzana (Shi Lin, La Cabrera) and Dodjie Violago (Ba Noi’s) first teamed up for Japanese-Peruvian haunt Nikkei. A week later, they opened Single Origin, a bid-for-your-entire-day restaurant that starts with eggs and ends with cocktails. It’s a cozy, honey-hued place, like someone’s study but with a wall of wine and other spirits. We’re partial to the breakfast options, but the dinner menu is no slouch. Everything on the menu is pure comfort. Single Origin has a great coffee and tea selection, too (Carlo distributes the Lamill brand in the Philippines).
Must-tries: Waffles (P220 to P320), Homemade Corned Beef Benedict (P240), Crab Fat Pasta (P260)
Read more about Single Origin.
The Nook
Maginhawa Street, Sikatuna Village, Quezon City
Contact: 0915-974-3660
It is near impossible to get a seat at The Nook these days. The playful café veers towards a Harry Potter theme and everyone is excited to witness a little magic in their ordinary Muggle lives. When you look at the ground floor from the loft, you’ll see that the tables form the shape of owl eyes.
The cuisine is simple and thoughtfully designed. Owner Nicole Guanio puts out small plates, perfect little bites that will tide you over as you while the afternoons away. They also serve the best Butterbeer in Metro Manila.
Must-tries: Goyazilla Saur (P75), Butterbeer, Matcha Hazelnut (P100)
Read more about The Nook.
COFFEE OR TEA
Costa Coffee
Click here for a list of Costa Coffee branches.
This London-themed coffee chain not only boasts great coffee, the food is delicious, too! Costa is the number-one coffee shop in the United Kingdom and, over 40 years since it was founded in 1971, the company still sources their beans (a meticulous blend of Arabica and Robusta) from their original roasting location on Old Paradise Street, London. The beans are roasted low and slow for about 18 to 20 minutes to get just the right sweetish note, and they taste so good, adding sugar feels superfluous. Costa wants their caffeine to be the highlight of the experience and they put around two shots of espresso in their Flat White!
General manager Corinne Milagan is particular with their coffee-side treats, picking each herself.
Here’s a fun fact: To cater to sweet-loving Pinoys, Costa Coffee created a frozen coffee blend called Frostino. It was first launched in Manila and is now slowly being introduced to other Costa branches in the world.
Must-tries: Caffe Caramella (P145 to P170), Flat White (P150), Frostino (P160 to P185)
Read more about Costa Coffee.
Kissako Uji Matcha Café
Pioneer Center, Pioneer Street corner Brixton Street, United Avenue, Pasig City
Contact: 730-3356
You’ll find your perfect matcha in Kissako. This tiny café is green tea powder central, impressing matcha lovers with their earthy, green concoctions. Apart from drinks and ice cream, they also have ramen. What makes them different from others serving the same stuff? Well, apart from the fact that matcha is their entire premise, Kissako banks only on the freshest green tea products. Anything older than two months is chucked. That’s how the Japanese do it.
Hey, did you know you can cross-order Kissako from the neighboring Takashi restaurant?
Must-tries: Matcha Latte (P150), Matcha Parfait (P195)
Read more about Kissako Uji Matcha Café.
The Breadery
Emerald Mansion, Emerald Avenue, Ortigas, Pasig City; UP Town Center, Quezon City
We don’t know why this two-store bread shop falls under the radar. The breads are baked fresh and they are so darn delicious, they might as well hide the samples whenever we visit. The Breadery lays out the day’s bakes on a wooden table, shiny carbs displayed in all their glory. It’s a difficult decision every time. Apple Pie or Taro Swirl? Almond Croissant or Milkshake Bread?
Because pastries work so well with coffee, The Breadery has a wonderful selection. They're especially savvy with their cold concoctions. The Breadery definitely has the best cold brew coffee in Manila.
Must-tries: Almond Croissant (P60), Canele (P75), Spinach Bacon (P110), Dolce Fine Shooter (P180), Cold Brew San Pellegrino (P190)
Read more about The Breadery.
UCC Clockwork
Blue Bay Walk, Macapagal Avenue corner EDSA, Pasay City; Estancia, Capitol Commons, Pasig City
Hubert Young had a vision. When he saw third-wave coffee shops making it big in the Philippines, he sought to bring that style to UCC as well. He was confident that the Japan-based coffee company not only had the products but also the know-how to pull it off. His Japanese principals weren’t convinced, but Mr. Young, who also owns Yamato Bakery, Mitsuyado Sei Men, and CoCo Ichibanya, persevered and explained his concept. UCC’s hip third-wave in the Philippines is the first in the world.
Must-tries: Crabby Fatty Omurice (P350), Indian Curry (P270), Adobo Floss Pasta Plate #OMG (P320)
FAMILY FIRST
5 Loaves & 2 Fish
G/F The Rock Lifestyle Hub, Holy Spirit Drive, Don Antonio Heights Subdivision, Quezon City
Contact: 0920-917-0167
Husband-and-wife team Dinah and Anthony Miro ultimately let their faith guide them to opening a restaurant. 5 Loaves & 2 Fish is anchored on this unlikely theme, and the name is a reference to a Bible verse that speaks of faithfulness, generosity, and love. Bright and welcoming, the Miros designed their two-storey venue for celebration and their food is a reliable set of hearty crowd-pleasers. Dinah is a dessert whiz so don’t dare leave without trying a cake or three.
Must-tries: Salmon with Four Cheese (P350), Spaghetti with Chicken Parmesan (P225), Lasagna (P230), Hazelnut-Cocoa Banana Crepe Cake (P125)
Read more about 5 Loaves & 2 Fish.
Dean & DeLuca
Rockwell Edades, Makati City
We’re the first to point out that there’s still a lot of improvement to be had, especially when it comes to service, but we’re focusing on the flavors here. The Philippine franchise is more restaurant than grocery store and the menu gathers a good array of bakes and café-type dishes. Pizzas are baked fresh from a wood-fire oven near the door—no doubt for ventilation purposes, but we love how the smoky pizza smells wave us in.
Must-tries: Almond Croissant (P120), Housemade Sausage Pizza (P520), New York Cheesecake (P180)
Read more about Dean & DeLuca.
Fireside by Kettle
3/F SM Mega Fashion Hall, Mandaluyong City
Contact: 532-1807
Dare we say that Fireside by Kettle is actually better than Kettle? That is still debatable. Each restaurant flaunts its own brand of charm. Fireside, we believe, is much more rustic; the flavors noticeably lean towards an Asian influence; and the dishes take more time on the grill.
Must-tries: Grilled Chop House Salad (P189 to P389), Buttermilk Fried Chicken Fingers (P489), Smoked Mac and Cheese (P209)
Read more about Fireside by Kettle.
Industriya Marikina
23 MA Roxas Street, Calumpang, Marikina City
Contact: 632-9225
You don’t need to be familiar with the building’s history to know that it used to be a shoe factory. From the recycled leather upholstery to the shoe lasts on the gate to the doodles on the placemat to the décor (old shoe-making mechanisms given renewed life). Industriya Marikina is one of those be-all restaurants. The space is huge, with a main dining area, several private function rooms, as well as a ballroom complete with bedrooms for preps. The menu matches the venue’s versatility: It’s an entire atlas of cuisine from around the world—and they have off-menu stuff, too. It can get a tad overwhelming, but we’re impressed by how everything, despite the volume, manages to taste good.
Must-tries: Pizza Bianca (P285), Kare-Kare (P495), Truffle Cream Pasta (P220)
Read more about Industriya Marikina.
Ming Kee
7852 Makati Avenue, Makati City
Contact: 893-4533
Live seafood has never tasted better. This Singaporean franchise allows customers to pick their choice of seafood and have it cooked from a catalogue of preparations—Singaporean chili style, plain steamed, with garlic, and more. Ming Kee is essentially Chinese in cuisine, but this elegant space in the middle of Makati’s hurly-burly is more than your average noodles. It gives something commonplace renewed relevance. Try the Yang Chow rice and you’ll understand.
Must-tries: Yang Chow (P300 to P600), Crab Beehon (approximately P2,500), Crispy Fried Chicken (P480 to P960)
Read more about Ming Kee.
Neil’s Kitchen
L701 Westgate, Filinvest Corporate City, Alabang, Muntinlupa City
Contact: 772-1334, 710-8962, 524-7403, 0917-841-7401
Neil’s Kitchen is a large stucco-type Mediterranean building. From the outside, it looks like an art gallery; inside, it’s an organized jumble that includes a wall with birdcage, a unicycle, a chair, and even a bunny. Self-taught chef and owner Neil Ramos wants to remind people that food should always be fun, hence the dose of whimsy. The place is full of witty one-liners like “I enjoy long romantic walks to the fridge” and “Count the memories, not the calories.” The affable chef opened the perennially booked restaurant so that people could have a taste of what his catering company could do, but the menu took on a life of its own. Detouring from his intercontinental specialties, Neil’s Kitchen offers Pinoy food with an “Instagram-worthy” twist. Thank goodness that translates to flavor, too!
Must-tries: Sinigang Paella with Grilled Pork Belly (P350), Fried Suman, Mangga & Chocnut (P250)
Read more about Neil’s Kitchen.
Ogawa
2/F The Fort Entertainment Complex, Fort Strip, 5th Avenue corner 28th Street, Bonifacio Global City
Contact: 886-4994, 886-4996
Owner George Pua and Chef Kiyoshi Ogawa guarantee a well-rounded experience, and it’s one that doesn’t end with the stellar menu of all-around Japanese favorites—from sushi to bento to tempura to ramen. The entire restaurant is absolutely stunning. You even have to walk over a little river (ogawa means “little river”) on a picturesque bridge to enter the hundred-year-old door. It’s your portal straight to Japan.
Must-tries: Ryo Goku Gozen (P550), Tempura (P290 to P580), Gindara (P750)
Read more about Ogawa.
The Italian Market
G/F Newport Mall, Newport Boulevard, Resorts World Manila, Pasay City
Contact: 403-8926, 0917-589-2342
There is a big and scary oven at the far end of The Italian Market. It’s hot—the heat radiates throughout the restaurant—with the flames dancing wildly inside. The oven was imported for P1.3 million. “I got this over, so I’m going to cook everything in it,” says Chef Peter Ayson. The chef works it hard. The temperature can reach over a thousand degrees and it would take around three days to totally cool. Prep time at The Italian Market is incredibly calculated: it would be switched off by 10 p.m. and by the next morning, it would be 400 degrees—the perfect time to bake their breads and pizzas. As the day moves along, it gets hot enough for their meats. The concept is Philadelphia-Italian, stressing on rustic and casual. Everything in this restaurant is home-grown and homemade.
Must-tries: Buttered Lobster Pizza (P580), Green Pie (P360), The Perfect Combination (P750), Rib Eye Stroganoff (P680)
Read more about The Italian Market.
Theo’s Baked + Brewed
106C Maginhawa Street, Teachers Village, Quezon City
Contact: 434-1451, 0922-808-8314
This friendly venue smells amazing—a scrumptious mix of coffee and cake. Theo’s Baked + Brewed tries to recreate the feeling of home but with the whimsy of a treehouse. Owned by husband-and-wife team Alfred and Crystal Retuya, the restaurant tries for a diverse clientele, from students to families. The mismatched furniture are arranged to cater to all kinds of groups: There’s a hammock for those looking to relax, banquet tables for big family affairs, wooden stools for barkadas, laptop nooks for students.
Must-tries: Mama’s Special Beef Steak (P180), Chicken Pockets (P155), Slow Braised Osso Buco (P220)
Read more about Theo’s Baked + Brewed.
SUPER PINOY
Alab
67 Scout Rallos Street corner Tomas Morato Avenue, Quezon City
Contact: 364-9631
Chef Tatung Sarthou is back in Quezon City and is once again acquainting Manila with regional Filipino food and offering new twists on familiar fare. Long-time fans of his work would be happy to know that he carries over many of his specialties from his previous endeavors. Like any other Filipino restaurant, this bright and cozy space is loud with the flavors. Maybe even louder than most.
Must-tries: Pianggang (P270), Tinumok (P150), Bibingka Cheesecake (P140)
Read more about Alab.
Apu
UG/F Aseana Avenue corner Roxas Boulevard, Entertainment City, Parañaque City
Contact: 887-1651
Apu is run by the same people behind posh destination restaurant, Caviar, at Westgate Center. While the restaurant can almost be described as fine-dining compared to the casual, family-oriented style of other Filipino restaurants, the menu is chock-full of traditional dishes and classic flavors.
Must-tries: Sinigang (P680), Seafood Kare-Kare (P750), Chicken Inasal (P450)
Read more about Apu.
Kafe Batwan
122 Joya Lofts and Towers, Amorsolo Drive, Rockwell, Makati City
Kafe Batwan is more than a high-end version of JP Anglo’s earlier project, Sarsa. It’s also Filipino food, yes, but it’s familiar fare reimagined, revamped, amplified, and, in some cases, improved. The menu is a gallery of native produce, each used to its full potential. We’re inventing a term for it—cosmopolitan Filipino. It adds a certain sophistication to our usual humble cuisine; just look at the hip interiors.
Must-tries: Batchoy (P450), Kansi Panada (P250), Twice-cooked Liempo (P295)
Read more about Kafe Batwan.
Sinigang
162 Aguirre Avenue, BF Homes, Parañaque City
Contact: 738-7627
Sinigang used to be a bright orange restaurant called Orange Whisk. It sold a medley of global savory dishes (pretty good ones, too) and chewy éclairs. Unfortunately, that project was difficult to market. Owners Isaiah and Korinne Ortega regrouped and came up with something much more straightforward—featuring everyone’s favorite sour broth (nope, not tom yum). Some of Orange Whisk’s bestsellers were kept onboard, but the menu has more focus now. Head chef Isaiah takes inspiration from the regions, and his soups feature different souring agents from all over the Philippines. There are non-sinigang items, including a sour bulalo!
Must-tries: Sinigang na Salmon sa Libas (P395), Kansi Laman (P260)
Read more about Sinigang.
MEAT STREET
Fat Daddy’s Smokehouse
171 Dao Street corner East Drive, Marikina Heights, Marikina City
Contact: 0917-562-6531
Bring your innate caveman when you head over to Marikina. Fat Daddy’s is carnivore central, presenting meat in its smoky, barbecued glory. What we love about Fat Daddy’s (apart from the fact that it is now air-conditioned) is that, except for actually raising their own livestock, they make everything from scratch. The brisket is smoked for 16 hours, the corned beef is cured for 10, the rolls are baked fresh. Fat Daddy’s is owned by the children of catering go-to Josiah’s, and it seems that their parents have made them understand what it takes to create good food.
Must-tries: Smoked Beef Brisket (P320), Jera’s Ultimate Pulled Pork and Bacon Nachos (P280), Hot Pork Poppers (P90), Corned Beef and Hash (P190)
Read more about Fat Daddy’s.
The Rib Shack
PDC Compound, Rose Avenue corner Aguirre Avenue, Pilar Village, Las Piñas City
Contact: 0917-887-4225
Chef Ernest De Jesus had been selling his barbecued ribs only at their family resort when a friend advised him to take things further. They opted for a quieter side of the South instead of the wild hustle of BF. Ribs are the crown jewels, but we’d say the specialty is really likeable dishes, like mashed potatoes, pulled pork sandwiches, and wings. Chef Ernest’s strategy is to make everything flavorful, but not to the point of being overpowering, an in-between that caters to many different tastes.
Must-tries: Ribs (P250/Single, P475/In A Relationship, P805/It’s Complicated), Buffalo Wings (P290), Pulled Pork Sandwich (P240)
Read more about The Rib Shack.
The Smoking Joint
308 Aguirre Avenue, BF Homes, Parañaque City
Contact: 834-2970
The name and the 4:20 p.m. opening time may seem punny, but the folks at The Smoking Joint take smoking seriously—smoking meats, that is. Everything is dry-rubbed and smoked low and slow for 10 to 12 hours. With their smoker working overtime and their beef undergoing such meticulous preps, it’s understandable that they use the products on everything. You’ll see every kind of smoky permutation here—from as-is slabs to shreds on bread and even to burgers!
We love that their non-smoked, non-meat-centric items are just as good!
Must-tries: Brisket (P190/100 grams), Smoked Duck on Pan de Sal (P200), Mac n Cheese (P90)
Read more about The Smoking Joint.
Woody’s Texas Barbecue
7838 Makati Avenue, Makati City
Contact: 890-3192
The original Chihuahua branch is now a Texas barbecue joint! Owner Elian Habayeb moved to the Lone Star State when he was 13 and barbecuing was practically religion. So here, the beef brisket is coated in house-made barbecue sauce, the ribs are massive, and sides are hearty. The flavors are definitely unabashed, and what’s not to love about a place full of meat? Who won’t be in a jolly mood when you have a background of country and ‘80s music?
Must-tries: Ribs (P255/plate, P565/pound), Mac and Queso (P60 to P250), Beef Brisket (P235 to P625)
Read more about Woody’s Texas Barbecue.
MAKE NO MIS-STEAK
Bondi & Bourke
G/F Cattleya Building, Salcedo Street, Legazpi Village, Makati City
Contact: 833-1812
We’re sure you’re now aware that Australian food isn’t all about Vegemite. Well, at least not at Bondi & Bourke. Chef Wade Watson explains that Australian food consists of a lot of protein—steaks, chicken parmas, lamb, meat pies. Hefty, fresh, nothing too intimidating. The venue itself has the makings of an upscale restaurant (you can surely throw a fancy party here), but it’s normally casual and relaxed. How else can you enjoy their giant burgers?
Must-tries: Classic Australian Meat Pie (P795), Classic Steak Meat Pie (P445), Beef Burger (P585)
Read more about Bondi & Bourke.
Buta + Wagyu
5/F SM Aura Premier, Bonifacio Global City
Contact: 946-7262
Maybe you’ve heard of a little meat shop called Wagyu Japanese Beef at Sunvar in Makati? You could consider this its restaurant accompaniment. Buta + Wagyu offers a more comfortable dining environment while providing the same affordability and quality (they only serve A5 grade) Wagyu meats. Co-owner Wesley Villarica tells us that their supplier sends them whole A5 Wagyu to be carved by their in-house Japanese butcher who expertly breaks down the sirloin, rib eye, and chateaubriand. Another butcher at Buta + Wagyu preps these for cooking. The Sunvar store focuses only on steak and a few sides, but the restaurant serves heftier fare, including chahan, bibimbap, kimchi, and ramen!
Must-tries: Steamed Wagyu (P12.10 to P14.50/gram), Chateaubriand (P14.80 to P17.20/gram)
Read more about Buta + Wagyu.
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Ruby Jack’s Steakhouse
UG/F City of Dreams Manila, Aseana Avenue, Parañaque City
Contact: 801-8888
The Ruby Jack’s in City of Dreams is only the second in the world. Australian-born Matthew Crabbe started it in Tokyo, naming the restaurant after his tough-as-nails maternal grandfather and feisty paternal grandmother. The interiors are a near replica of the Japan flagship and, though several ingredients are sourced locally, the meat is imported. The modus is steaks in different varieties—from beautifully marbled meats from Japan to hulking lean cuts from Australia.
Must-tries: T-Bone (P2,800/250 grams), Japanese Ohmi A5 Wagyu Striploin (P6,500/300 grams), Banana Cake (P400), Dessert Plate for Two (P750)
Read more about Ruby Jack’s Steakhouse.
Smith
G/F ACI Building, 147 H.V. Dela Costa Street, Salcedo Village, Makati City
Contact: 833-9623, 0915-429-5167, 0916-609-2421
Smith Butcher and Grill Room is serious about their meats. You can tell from the cow busts on the wall to the cow print on the seats to the glass-encased room that showcases all the beefy goodness. Not only do their steak choices take you around the world (they have variations from five countries—Australia, Japan, U.S., France, and Ireland!), they even allow you to choose your steak and age it to your preference. We love how proud they are of the natural flavor of their meats and to highlight those profiles, they don’t recommend cooking them well-done.
Must-tries: Steak Tartar (P550), Matsusaka Rib Eye (P1,688 to P4,500), Australia T-Bone (P3,500)
TOO FAST TOO GOOD
Chibi’s Karaage
SM Light Mall, EDSA corner Madison Street, Mandaluyong City
Contact: 0917-535-7529
Chibi’s Karaage is a classic example of a dish getting ahead of a restaurant. It’s actually an offshoot of Chibi’s Kitchen in Las Pinas, but owner Dempsey Uy says that their Japanese-style fried chicken became such a bestseller, he had to open another venue just to showcase it. It’s casual fast food, with the chicken served in cups and mixed and matched with two sauces (plus a fee if you want more). If you want rice in your meal, they also offer bento boxes, which come complete with chicken (of course!), a salad, and sesame-topped rice.
Must-tries: Karaage in Original Spice (P120), Buta no Kakuni Bento (P175)
Read more about Chibi’s Karaage.
Tom Sawyer’s Old Fashioned Fried Chicken
2/F Building A, Tiendesitas, Pasig City
Contact: 966-2291, 0917-811-0338
This chicken shop definitely wins the award for Comeback of the Year. Tom Sawyer’s was a popular fast-food chain in the late ‘70s and early ‘80s—a time before McDonald’s and KFC. It fizzled out eventually, but in late 2014, Chef Eli Aurelio is back to the fryer. He uses the exact same recipe from 30 years ago, a mix of flavors from 19th Century Mississippi, with techniques from West Africa, Scotland, and Ireland.
Must-tries: Fried Chicken (P88 to P1,323), Hickory Rice (P45), Hickory Ribs & Rice (P198)
Read more about Tom Sawyer’s Old Fashioned Fried Chicken.
PINKIES IN THE AIR
FAT
Forbes Town Center, 29th Street corner Rizal Drive, Bonifacio Global City
Contact: 834-8600, 0917-579-1936
This gray-and-marble venue at Bonifacio Global City is the new playground of Chef Mikel Zaguirre of Locavore fame. The name is pretty hard to stomach, but trust us when we say this isn’t a restaurant of giant burritos and gargantuan burgers. There’s a lot of butter, chicharon, lard, and, yes, fat, but only enough to maximize flavors. The menu is small and focused—not even two whole pages—but meticulously executed. Chef Kel uses his French background, putting together careful techniques to create something relatable to Pinoys.
Must-tries: Duck Burger (P510), Salpicao (P940), Grilled Unagi Salad (P750)
Read more about FAT.
The Tasting Room
G/F Crown Towers, Parañaque City
Contact: 800-8080
The Tasting Room allows customers to create their own menus from five to eight courses and pair them with select wines and whiskies. Chef William Mahi, who has been recognized as “Meilleur Apprenti de France” (Best Apprentice of France), has worked in Michelin-star restaurants all over the globe. His imaginative dishes could be experienced at The Tasting Room. He wows with the most beautiful presentations and spot-on flavor combinations. One such standout is a ravioli stuffed with mushrooms, topped with cappuccino foam, and finished with truffle powder. Simple but decadent and impressive.
Must-tries: Five courses (P3,200), six courses (P3,600), seven courses (P4,200), and eight courses (P4,500). Restaurant manager Daniel Planchenault is on hand to help craft your personal menu.
Read more about The Tasting Room.
HE-MAN CLUB (WOMEN WELCOME)
Buffalo Wild Wings
G/F Estancia Mall, Capitol Commons, Pasig City; Glorietta, Makati City
Don’t expect anything too fancy at Buffalo Wild Wings. The place is, after all, a sports bar. The specialty is wings and obviously that’s best enjoyed with your hands. Buffalo Wild Wings was born in Ohio and brought to the Philippines by the Bistro Group. It’s known for its TV sets featuring different sporting events in the world, but their second local outlet in Glorietta was the first in over 1,100 branches to install a “gaming” wall with a variety of video games. Cool!
Must-tries: Wings (P295 to 895), Fried Mozzarella Sticks (P325)
Read more about Buffalo Wild Wings.
HotBox Kitchen
450C P. Guevarra Street corner Wilson Street, San Juan City
Contact: 275-4577
No-frills comfort food. We miss those. Chefs Evan and Michelle Corby of HotBox Kitchen go for simple Canadian cuisine—a lot of meat, a lot of homemade, but the results are sans fuss. Evan is English so he manages to sneak some of that culture into the menu, as well. If you’re looking for honest-to-goodness food, you just have to make it to this busy corner.
Must-tries: HotBox Burger (P365), Bangers & Mash (P300)
Read more about HotBox Kitchen.
Lazy Bastard
Basement Floor, 22 Jupiter Street, Makati City
Contact: 832-5330
Only good things can result when you put bacon and hotdogs together—and that’s just one of Lazy Bastard’s dishes. Lazy Bastard operates under the radar, in a basement. It is, however, hard to ignore the sign that promises to lead you to bacon and burgers. There’s something a little Hansel and Gretel about it, we know, but the only things worrisome inside are the sinful American-styled comfort dishes that has made them famous. Lazy Bastard may be a little hard to sniff out, but their food is pretty straightforward. “We hate pretense in food so we wanted to eliminate all of it and just focus on simple but amazing goodness,” says managing owner Patrick Cuartero. As for the name, well, that’s how you describe yourself after a meal at this restaurant.
Must-tries: Bacon Cheeseburger (P220), Sloppy Joe (P150), Honey Parmesan Hotdog (P200)
Read more about Lazy Bastard.
Mr. Graham’s
51D Scout Rallos Street, Quezon City
Contact: 0917-327-7051
A year ago, Mrs. Graham’s was wowing the food scene with her macaron triumphs that came in flavors like Bibingka and Popcorn. This year, it’s the mister’s turn. Instead of delicate French cookies, Mr. Graham’s goes for brawny sandwiches—which offer the same level of quirk as its macaron other half. How about turning a Cubano into a “Cebuano” by adding some essential lechon pieces? How about turning apple pie into soda? Mr. and Mrs. Graham may have tiny nooks for restaurants, but the possibilities they create are endless.
Must-tries: The Cebuano (P290 to P390), Apple Pie Soda (P90), Four Cheese? Yes Please (P250)
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Shawarma Bros.
2/F BGC Stopover Pavilion, Rizal Drive corner 31st Street, Bonifacio Global City
Contact: 0977-325-7032
Food trucks are a hit or miss in Metro Manila, but one of its pioneers, Shawarma Bros., definitely carved a smooth path for themselves in the city’s dining landscape. The five bros (who don’t cook) used Pinoys’ love for rice to create meat-and-carb combinations that are instant crowd-pleasers. There’s nothing fussy: just protein, fluffy biryani rice, some veg, and their beloved white and hot sauces. The formula became so successful that they finally opened an actual restaurant. Finally, we can stop chasing them. Now to muster the patience to wait in line.
Must-tries: Beef Shawarma Rice Meal (P179), Lamb Steak Rice Meal (P219)
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Spice & Cleaver
LG/F Estancia Mall, Capitol Commons, Pasig City
Contact: 703-0237
Sausage is first and final