MICHELIN Guide Philippines 2027: Awardees from Manila + Environs, Cebu

(SPOT.ph) The announcement of the 2027 MICHELIN Guide is as worthy an addition to the rambunctious latter third of our local calendar as any occasion could be. Up until last year, a Philippine edition seemed far-fetched; now, it drives the food and beverage buzz anew with the approach, opening, and closing of the awarding ceremony.

Even after 125 years of tradition, the recognition remains a dream and a boon for many a chef, restaurateur, and anyone with a stake in the local dining scene. This year, there are even more names to celebrate and, if you haven't yet, visit.

The hierarchy of the MICHELIN Stars is based on the idea of local travel—fitting for a dining guide by a tire manufacturing company. One Star indicates high-quality cooking that's worth a stop if you're already in the area; two Stars mean the establishment is worth a detour; three Stars signal that the food and service are worth making a special trip for. A Green Star may also be awarded to recognize restaurants committed to sustainable gastronomy; Gallery by Chele was last year's notable recipient.

You may have scrolled past stories of the loss or even rejection of Stars before; while we are unlikely to encounter the latter anytime soon, the very thought of the former can loom over previous winners.

It all depends on the MICHELIN team of anonymous expert inspectors, who take on the task of continuous, diligent evaluations of restaurants in Manila (Makati, the City of Manila, Mandaluyong, Parañaque, Pasay City, Quezon City, Taguig, and San Juan), its environs (including Pampanga, Tagaytay, and Cavite), and Cebu. Restaurants are judged through a set of criteria per the Guide's historic method, covering the quality of the ingredients; mastery of cooking techniques; harmony of flavors; personality of the cuisine; and the consistency both over time and through the menu as a whole.

While the MICHELIN Stars are awarded to the best restaurants, the MICHELIN Guide also recognizes outstanding restaurants through the MICHELIN Bib Gourmand Award (which lauds great food, great service, and great value for money), the Selected Restaurants distinction (for quality cooking that does not necessarily merit a Star), and other Special Awards.

Chef Josh Boutwood's Helm in Makati retains its 2-Star rating, to much applause—but to anyone who's dined there, it's no surprise. "I don't think I feel any different," he says, when asked to comment whether he felt a shift after first being awarded. "To me, it's a recognition of the hard work of everyone at Helm, but also a reminder that we have a responsibility to our guests."

Helm is driven by a "search for simplicity" and a never-ending pursuit of refinement, which have surely played their part in maintaining the award.

Establishments making their debut in this category are marked in bold font.

• Asador Alfonso

• Celera

• FLOW

• Gallery by Chele

• Hapag

• Inatô

• Kasa Palma

• Linamnam

• Toyo Eatery

Establishments making their debut in this category are marked in bold font.

• Abaseria Deli & Cafe

• Apag Marangle

• ATO-AH

• Azela (Manila)

• Balay Dako

• Bawai's Vietnamese Kitchen

• Bolero

• Brick Corner

• Butcher Boy

• Cabel

• C.H.E. Bacolod Chicken Inasal

• COCHI

• Em Ha Noi

• Esmen

• Kalipay!

• Kumba

• La Pita (Poblacion)

• Lampara

• Lasa

• Los Tacos

• Manam at the Triangle

• Morning Sun Eatery

• Palm Grill (Diliman)

• Pilya's Kitchen

• Sarsa

• SOME THAI (Tomas Morato)

• Tatang's Lechon

• Taqueria Franco

• The Pig & Palm

• Tito Boy

• The Underbelly

Establishments making their debut in this category are marked in bold font.

• 12/10

• Abe (Taguig)

• Abli

• Aida's Chicken

• Antonio's

• Aurora

• Automat

• Ayà

• Benjarong

• Blackbird

• Bombvinos Bodega

• Cantabria by Chele Gonzalez

• Canton Road

• Carmelo's Steakhouse

• Chie Chie's Pancit Batil Patung

• China Blue

• Cirkulo

• COCO

• Cru Steakhouse

• Cyria's Kandingan

• Deo Gracias

• Digámo

• DIP

• El Poco Cantina

• Elaia by Cyma

• Ember

• Enye by Chele Gonzalez

• Fong Wei Wu

• Fresca Trattoria

• Ginza Nagaoka

• Gordon Ramsay Bar & Grill

• Goxo

• Haliya

• Halong

• House of Lechon

• IAI

• Idalia

• Juniper

• Kamakura

• Kei

• Kodawari (Salcedo)

• Kokeek's Manokan

• Kong

• Kumedor

• Lantaw (Compostela)

• Liyab

• Locavore (Taguig)

• Lola Helen Panciteria

• Lore

• Makanai

• Mamacita (Taguig)

• Man Ho

• Maya

• Metiz

• Mila's Tokwa't Baboy (San Andres)

• Marjo's Pochero

• Now Now

• Oak & Smoke

• Offbeat

• Old Manila

• Origine

• Osteria Antica

• Oyster Bay

• Pablo

• Papillon

• People's Palace

• Playa

• Ramen Ron (Makati)

• Sala

• Seva

• Sialo

• Soccarat

• Souq

• Steak & Frice

• Summer Palace

• Super Uncle Claypot (Makati)

• Tadhana

• Tandem

• Taupe

• Terraza Martinez

• The Test Kitchen

• Txanton

• Uma Nota

• Your Local (previously Bib Gourmand)

This award highlights those in hospitality who go the extra mile to give guests or diners an excellent experience beyond a warm welcome and a standard dinner. This year, Clyde Joshua Zafra, restaurant manager of Tito Boy (Clark, Pampanga) is recognized for working alongside Chef Bong Sagmit and leading their young team, creating a dining environment that truly reflects the values of a Kapampangan host.

The Young Chef Award is a celebration of exceptional up-and-coming chefs whose skill, creativity, and potential stand out in the dining scene. This year's awardee is Francis Lacson of Digámo (Marikina), a seafarer-turned-chef whose breadth of experience from supply chain to kitchen lines has continued to inform his thoughtful approach to food. In the few months since its grand opening, Digámo has already become known for dishes that are "refined yet full of character."

This award honors standout bartenders or beverage programs that demonstrate great skill, as well as a sense of balance in crafting drinks. This year's Exceptional Cocktails Award goes to Ron Job Sanchez of Automat (Makati), whose focus on local ingredients is combined with a maximalist approach to mixology techniques, to create a whole experience in a single glass. For him, it's about creativity and quality; neither should come before the other, especially in a cocktail.

A new award in the Philippines, recipient Chef Frances Tariga for Tadhana (Makati) welcomes diners to a "deeply personal reimagining of Filipino dishes." No mere transplant from New York, the local reincarnation of Tadhana has already inspired new possibilities for the local dining scene, with one of the strongest tasting menu lineups in recent memory. Also SPOT's Chef of the Year 2025, she has a simple message for the young, queer, and hopeful: "You have a place in the kitchen... you deserve all the respect in the world."

The MICHELIN Guide's Mindful Voices platform "shares inspiring stories from people across the hospitality industry," according to the website. This editorial coalition champions innovative outlooks and forward-thinking practices, as well as aiming to shape the future of the culinary field. Recognized among that number now is none other than Chef Chele Gonzalez, for his work with farmers, community cooks, and experts in sustainability.

Created in 1900 by the MICHELIN tire company, the MICHELIN Guide continues to uphold its goal of settling in mature gastronomic destinations, guiding local and international food lovers to the best places to eat, and highlighting world culinary scenes and to promote travel culture.

The arrival of the MICHELIN Guide is supported by the Philippines Department of Tourism.

See the full list on the MICHELIN website.