Your cravings for Italian flavors are ready to be satiated in the best way with Finestra’s refreshed selections at Solaire Resort North. Offering up Italian classics made better with a balance of warmth and sophistication, Finestra’s redesigned menu is crafted for comforting and versatile meals perfect for everyday dining with a finessed approach.

Whether for lunch or dinner, familiar and beloved Italian dishes are served renewed at Finestra for all to enjoy no matter the occasion. Friends and loved ones can share plates of pastas and succulent steaks over intimate dinners, while indulgent feasts await families with a wide selection of dishes for appetizers all the way to desserts perfect for each person at the table.

Elevated Italian meals bring out a newfound zeal for Finestra signatures like the Lasagna made with USDA beef ragout and bechamel, the mushroom soup for a lighter alternative, or even a hearty Australian Wagyu Carrara M9 rib eye. Finestra’s culinary team led by Chef De Cuisine Joel Manchia also serve up rich additions to the menu perfect for solo or group dining such as an all-new artisanal orecchiette topped with king prawns and broccoli, and even a savory aubergine parmigiana with confit garlic and semi-dried tomatoes.

Evenings can be extended with an expanded bar menu offering light bites and refreshing platters to have alongside a beverage of your choice. A delectable blend of signature and modern cocktails reintroduces the bar selection with fresh options as the Spritz al Cacao for a light drink, while classics such as the Il Bianco and Garibaldi al Pompelmo offer a more balanced or spirit-forward taste to accompany the surrounding view of the enduring beauty of the Sierra Madre mountain ranges amidst the Quezon City horizon.

Reimagined Italian favorites and bar bites take on a new meaning for the new year. Visit the heart of Quezon City and indulge in a new retelling of timeless dishes only at Finestra at Solaire Resort North.

Renowned Bangkok-based bar, Bar Us brings its celebrated concept of liquid cuisine to Skybar at Solaire Resort North this February 8. Set within Quezon City’s only luxury integrated resort, the evening unfolds high above the city as Bar Us layers flavors, aromas, and textures into thoughtful cocktails designed to keep the spark of the night alive with each sip amidst the skyline.

For one night only, Bar Us founders Taln Rojanavanich and Aum Sawaengsup offer a rare opportunity to experience some of Asia’s most acclaimed cocktails in a single evening. The duo will prepare four exceptional cocktails: three special creations developed exclusively for the Skybar takeover, and one signature cocktail from their menu, the iconic Thai Tea Punch, priced at PHP 500+ per glass. This innovative approach to cocktail creation has earned Bar Us a place among the world’s elite, ranking No. 4 in Asia’s 50 Best Bars and No. 15 in The World’s 50 Best Bars in 2025.

In a celebration of mixology, Bar Us takes its prowess to the skies where Solaire Resort North’s signature rooftop bar offers a refined yet electric atmosphere for the perfect evening. At Skybar, it becomes more than just cocktails with the perfect backdrop to toast chance encounters, shared laughter, and the possibility of a little luck in love.

The exclusive bar takeover forms part of The Philippine Cocktail Week, a major annual celebration that transforms Metro Manila into a hub of mixology, featuring international and local guest bartenders, collaborations, tasting menus, and industry gatherings that highlight Filipino ingredients, craftsmanship, and the country’s growing cocktail culture alongside global talent.

While the international recognition of Bar Us and the global significance of The Philippine Cocktail Week set the stage, the experience belongs to Skybar. From first pour to last call, Skybar’s takeover of The Philippine Cocktail Week is an invitation to celebrate love, luck, and life at new heights.

Experience world-class cocktails, skyline views, and a true party in the sky at Skybar, Solaire Resort North. For reservations and inquiries, visit sn.solaireresort.com/dining/skybar, call (632) 8888 8888, or email snrestaurantevents@solaireresort.com to secure your spot.

For decades, Ladurée has been shorthand for elegance in pastel form — the Parisian Maison that transformed the humble macaron into an object of global desire. It is the place we instinctively associate with afternoons softened by tea, pastries, and the sugary clink of porcelain. But step into Ladurée Philippines today, and you quickly learn that the experience has grown far beyond the jewel-box confections that built its legacy. The Manila boutique reintroduces Ladurée not just as a purveyor of sweets, but as a full sensorial escape: one where French gastronomy, tropical whimsy, and holiday conviviality meet.

The moment you cross its mint-and-rose threshold in One Bonifacio Highstreet, Ladurée asserts itself as something entirely new within the Maison’s universe. While unmistakably Parisian in its refinement, the space unfurls with distinctly Filipino warmth: lush green walls echoing palm canopies, scalloped drapery reminiscent of seaside leisure, and interiors that flirt with the tropics without ever losing that signature French poise. It is both transportive and grounded, beautifully capturing the soul of Manila while honoring the long-standing DNA of Ladurée.

But the true surprise lies beyond the décor. Ladurée Manila invites guests to stay, to dine, to savor, and not simply to nibble. Its in-dining menu is a quiet revelation: thoughtfully composed, deeply comforting, and unmistakably French in philosophy.

The Prawn Spaghetti with Lumpfish Caviar arrives as a study in restrained decadence. Springy noodles are enveloped in a silky lemon aligue cream sauce, its briny richness lifted by citrus brightness, then crowned with a perfectly grilled prawn and jeweled with delicate pops of caviar. It’s a dish that understands its own drama — luxurious yet light on its feet, indulgent without excess, and the kind of plate that lingers in memory long after the last bite.

For heartier cravings, the USDA Short Ribs offer a slow-cooked embrace elevated by a velvety black garlic purée, whose deep, rich notes lend the dish a quietly dramatic edge. The rich, fall-apart tender meat rests atop crisp vegetables, finished with a glossy pour of sauce that feels almost ceremonial. It’s French comfort at its most luxurious, unrushed, deeply layered, and confidently indulgent, with a complexity that reveals itself bite by bite.

Then there is the Tanigue Ceviche, Ladurée’s unexpected homage to the Philippines. Zesty, bright, and melodically fresh, it folds local sensibilities into the Maison’s refined culinary language. Each bite feels like a seaside afternoon rewritten in Parisian cursive.

And of course, no visit ends without something sweet. Whether you’re drawn to the classics, macarons in harmonious shades of rose, pistachio, and salted caramel or the decadent pastries Ladurée is known for, dessert becomes not an afterthought but a return to the brand’s origin story. Paired with a pot of fragrant tea or a velvety espresso, it completes the arc of a meal designed to comfort and enchant in equal measure.

This holiday season, when gatherings turn festive and rituals of warmth take center stage, Ladurée feels particularly well-suited to holiday togetherness. It is a place that invites lingering conversations, long lunches that dissolve into golden afternoons, and celebrations that call for a touch of French romance, all without leaving the city.

Classic yet novel, elegant yet deeply inviting, Ladurée Manila offers a dining experience that feels like a discovery, even for longtime devotees of the Maison.

Ladurée Manila is located at One Bonifacio High Street, 28th St, corner 5th Ave, Taguig, 1630 Metro Manila.

This limited-run flavor has been a fan favorite for its perfect balance of savory and sweet. Available only on Mondays through Wednesdays, this limited-time deal is perfect for sharing with your squad, treating the family, or indulging in a solo fry fest. Whether you’re a longtime fan or new to the Potato Corner craze, this promo is your ticket to bigger, bolder, and oh-so-sulit snacking.

Why Honey Butter Steals the Show

If you haven’t tried Potato Corner’s Honey Butter fries yet, you’re in for a game-changer. This flavor is the perfect balance of sweet honey and rich, savory butter, coating each crispy fry with a craveable twist. It’s no wonder fans are obsessed, and Potato Corner is making it the star of this promo. “We’ve seen how much our customers love Honey Butter, and pairing it with our Free Upsize Promo is our way of giving them more of what they crave,” said a Potato Corner spokesperson. Whether you mix it with classic flavors like BBQ or Cheese or let it shine solo, Honey Butter adds a fun, indulgent vibe to every bite

Perfect for Any Vibe

Got a study group session? Planning a movie night? Or just need a quick pick-me-up during a busy week? These upsized fries are made for sharing (or not—we won’t judge!). The Tera Mix, with its flavor medley, is a crowd-pleaser for gatherings, while the Tera Fries are ideal for those moments when you want to treat yourself to something extra.

Pro tip: Pair your fries with a cold drink from a nearby kiosk for the ultimate snack combo. And since this promo is Luzon-exclusive, it’s the perfect excuse to hit up your favorite Potato Corner branch in Metro Manila, Bulacan, or beyond. Check their website or social media for the nearest location and plan your fry run! This sweet-savory deal won’t last forever, so make every fry count!

Siklab  Brings Filipino Flavor to Conrad SMaison  With Its Biggest Branch  this January 8;  Pursues Aggressive Expansion Plans in 2026

Following the strong reception of The Bistro Group’s Filipino concept, Siklab, the company announces the brand’s aggressive expansion plan for 2026.

This January 8,  Siklab turns up the heat as it opens its biggest branch to date at S’Maison. Offering more than just great food, it’s a new destination for social and corporate events. The space sits  265 guests and features three  fully equipped function rooms designed to accommodate 30 to over 100 guests.  From birthdays, reunions, and weddings  to  meetings and corporate events, everything guests need is thoughtfully in place for a  seamless experience with access to accredited event suppliers,  curated and customizable party food packages and on-ground logistical assistance.

Siklab at S’Maison reflects the brand’s aggressive expansion plans with  successive openings expected on the 1^st quarter of  this year: along Kamagong St. in Makati City,  Park Triangle  in BGC, Vermosa in Cavite and at Evia Lifestyle Mall in Las Pinas, bringing its bold and vibrant take on Filipino dining to even more locations.

This expansion aligns with The Bistro Group’s strategic priorities ofscaling high-performingbrands, enhancing customer experience and strengthening market presence while responding to evolving consumer demand.

“In a short time, Siklab has resonated deeply with guests  who are looking for bold yet  familiar  Filipino food. The brand has become a key driver of Bistro’s growth, reflecting both the strength of the concept and the growing appetite for proudly local flavors. With the consistent support from our guests, we are excited to build on Siklab’s momentum and make it more accessible,” says Guia Abuel, Chief Operating Officer of The Bistro Group.  “Our biggest branch is more than just a restaurant. It is where Filipino food brings people together, sharing  precious experiences,  in a spacious and welcoming ambiance.”

Classic, Bold Flavors

At the heart of it all is Siklab’s well-loved Filipino menu, crafted to feel both familiar and exciting; whether it’s locals craving comfort food, tourists exploring Filipino dishes, or balikbayans reconnecting with tastes of home.

Siklab stokes the fire and fuels the market for Filipino food, serving up favorites like Kuhol ni Tanggol, Gising Gising Na!, Paboritong Pork Sisig,  Trio Sinigang na Baboy,  merienda staples like pancit, palitaw, bibingka, along with  new surprises that are equally as delicious.  

Rooted in Filipino tradition and flavors, Siklab speaks to every generation, young and old alike, because it is a place to celebrate Filipino culture and cuisine. The restaurant fuses rustic local charm with contemporary design, giving diners a taste of tradition in a vibrant, modern setting.

Get ready to groove and enjoy that iconic “Fridays Feeling” as TGIFridays turns up the heat to celebrate its 31^st year in the country. 

It’s going to be fun on December 11, the official anniversary. Dining guests may stumble upon a secret in-store giveaway, exclusive to diners who drop by to enjoy  that special day. Ready for a surprise? Mark your calendars and get ready to party like it’s a Friday!

TGIFriday’s   continues to grow, recently opening its 30th location in SM City Laoag, with plans to open in other to showcase its unique blend of food, fun, atmosphere and camaraderie to new branches nationwide.

Follow https://www.facebook.com/TGIFridaysPhilippines/ @tgifridaysph on instagram to join. For convenience,  guests can also reserve their tables online on fridays.com.ph

Solve the puzzle, enjoy your favorites, and spread the Fridays spirit.  

To usher in the New Year, City of Dreams Manila whets up the appetite for festive dining at its signature restaurants Crystal Dragon, Haliya, Nobu Manila, and The Café with special menus inspired by the spirit of the season. The Café and CenterPlay take New Year’s Eve events a notch higher as bands hype up the beat to a midnight countdown.

Crystal Dragon Festive Family Menu

The integrated resort’s signature restaurant for Cantonese and regional Chinese specialties continues to offer its seven-course Festive Season Family Set until January 1, 2026 for lunch and dinner at P36,000++. The menu, which is good for four to six persons, blends refinement, tradition, and seasonal signatures and consists of a combination platter of Wok-fried Green Lobster with XO sauce and Stuffed Tiger Prawn with spinach and crabmeat egg white sauce; and Double-boiled Abalone, Fish Maw, Dry Scallop and Stuffed Morel Mushrooms with chrysanthemum tofu in consommé.

Completing the Festive menu are the Steamed Live Sea Grouper in sour broth with fresh enoki mushroom; Shanghainese-style Braised Duck in caramelized five spice soy sauce; Sea Scallops Tossed with Celery Heart in pepper truffle sauce; Wok-fried Fragrant Rice with wild mushrooms and smoked honey-glazed pork belly; and Steamed Taro-shaped Lava Custard Bun.

Crystal Dragon is open from 12 noon to 11 pm daily.

Haliya’s Bagong Taon Menu

City of Dreams Manila’s restaurant for reimagined Filipino cuisine, Haliya thoughtfully curates a “Bagong Taon” a la carte menu available for dinner on December 31 and January 1, 2026.

For appetizer, Haliya entices with Pulpo Tocino with char-grilled cauliflower, pumpkin puree, roasted bell pepper, pickled kamias, mesclun, and microgreens. The restaurant’s creative take on Sopas is also offered, which deliciously combines sous vide chicken breast, sweet potato gnocchi, celery, carrots, and asparagus. The Beef Mechado is the menu’s pièce de resistance consisting of slow-roasted Angus beef tenderloin, potato truffle puree, chorizo salsa, and grilled eggplant. The menu’s dessert, Coconut Foam, a medley of crème caramel, persimmon, sugar palm fruit, mango, berries, kiwi, and coconut cream spuma (foam) is sweet welcome to the new year ahead.

Haliya’s New Year menu is available from 5 pm to 11 pm on both dates.

Nobu Manila Omakase and Sunday Brunch

A refined dinner awaits guests at the Manila outpost of celebrity chef Nobu Matsuhisa’s globally renowned restaurant, which puts into spotlight a five-course New Year Omakase menu available on December 31 and January 1,2026  at P6,653.57 net per person. The dinner menu commences with a chef’s choice of zensai, followed by a refreshing first course of a mouthwatering Octopus Sashimi with lemon, ginger and aji amarillo. It continues with a chef’s choice of assorted Nobu-style Nigiri and Wagyu Inaniwa Noodles with Japanese negi (leeks). Further exciting the palate are the next courses of Grilled Lobster with nashi pear, dry miso, crispy yuba (tofu skin) and chives, and Grilled Wagyu with truffle amazu ponzu, crispy onion, and truffle. The tasting menu ends with Watermelon Pavlova with meringue, fresh berries and watermelon sorbet.

The Café Buffet

Hyatt Regency Manila’s interactive show kitchen is making the New Year’s celebration exceptional with its December 31 lunch and dinner buffets, with the latter offering two seatings at 5:30 pm and 8:30 pm. A live band and a DJ rev up the mood at dinner leading to a special countdown at midnight.

The Café buffets tempt diners with Roasted Salmon Tuscana-style, Osso Bucco, and mouthwatering variety of premium meats at the churrasco counter, and alive teppanyaki station.
The carving station features an Herb-crusted Striploin for lunch, and Slow-roasted Angus Prime for dinner. In addition, freshly cut sashimi from a whole tuna plus a whole salmon at dinner are certain crowd pleasers, together with the irresistible seafood selection consisting of prawns, Chilean mussels, Manila clams, blue swimmer crabs, slipper lobsters, curacha, served alongside an assortment of sushi, maki, and nigiri. Not-to-missed are the signature dishes of various cuisines: Italian, Indian, Chinese, Thai, and Filipino, among others. An array of cold cuts and cheeses, a variety of holiday-themed cakes and confections, an indulgent chocolate fountain, and local dessert favorites elevate the New Year’s Eve indulgence.

Lunch is at P3,150, while the dinners are at P4,288 (first seating) and P4,988 (second seating). The package is inclusive of free-flowing house red and white wines, draft beer, soda, iced tea, juices, coffee, and tea.

CenterPlay’s New Year Countdown

Besides The Café, City of Dreams’ New Year countdown party is focused around CenterPlay, the entertainment bar destination, featuring adrenaline-pumping beats that start at 6 pm, climaxing at 11:30 pm as the clock ticks close to midnight from live, high-energy band performances of Part 3, Zyncxation, Eye Candies, and DJ Merlzie. CenterPlay makes available various countdown packages based on seat preferences, which all include party favors and a special media noche platter consisting of kinilaw na tanigue (Spanish mackerel ceviche), camaron rebosado (deep-fried battered shrimp), crispy lechon belly, and vegetable atchara. The countdown package rates start at P2,500 net for single-seats, inclusive of a glass of Heartcraft sparkling wine and P1,000 net consumable food and drinks from the bar’s  regular menu; P10,000 net for a VIP table for four persons, inclusive of one bottle of Heartcraft sparkling wine and P4,000 net consumables; and P20,000 for a VIP table of eight persons inclusive of two bottles of Heartcraft sparkling wine and P8,000 net consumables.

As the year draws to a close, Diamond Hotel Philippines invites guests to celebrate the arrival of 2026 with festive dining experiences and vibrant entertainment set against the timeless charm of Manila Bay. Whether marking the occasion with family, friends, or loved ones, the hotel offers a variety of memorable ways to ring in the New Year.

The celebration culminates with the New Year’s Eve Countdown Party to 2026 at the Diamond Hotel Upper Lobby, featuring live performances by Project M and High School Playlist. Guests can look forward to an energetic atmosphere as the year comes to an end and the countdown to the New Year begins.

For New Year’s Eve and New Year’s Day, Corniche offers lavish buffet selections prepared especially for the season. On December 31, guests may enjoy a dinner buffet during the first seating from 5:30 pm to 7:30 pm at Php 4,050 net per person, inclusive of one round of chilled juice. The second seating from 8:00 pm onwards is priced at Php 4,480 net per person with one round of red or white wine, or Php 4,999 net per person with unlimited Cava. On January 1, 2026, Corniche continues the festivities with lunch and dinner buffets available at Php 4,250 net per person.

Yurakuen presents a refined Japanese dining experience for December 31, 2025 and January 1, 2026, highlighted by Holiday Family Sets priced at Php 8,998 net for four persons and Php 11,748 net for six persons. Guests may also enjoy Teppanyaki Eat-All-You-Can at Php 4,280 net per person or Yakiniku Eat-All-You-Can at Php 3,780 net per person. An acoustic guitarist adds to the festive ambiance during the December 31 dinner service.

At Bar27, guests can indulge in a curated four-course set menu on December 31, 2025, priced at Php 2,750 net per person, complemented by live performances from Wolfe Band for a relaxed yet celebratory evening.

The Lobby Lounge rounds out the New Year offerings with a four-course set menu available from 12:00 pm to 5:30 pm on December 31, 2025, also priced at Php 2,750 net per person. Later in the evening, guests may join the New Year’s Countdown Buffet at the Hotel’s Second Floor Mezzanine starting at 8:00 pm, with balcony seating available at Php 3,680 net per person and function room seating at Php 3,250 net per person.

With its diverse dining options and festive ambiance, Diamond Hotel Philippines promises an unforgettable start to the New Year. For reservations, please call (63 2) 8528-3000 or email restaurant_rsvn@diamondhotel.com. Guests may also purchase vouchers at onlineshopping.diamondhotel.com. All promotions are not valid in conjunction with other promotional offers. Prior reservations are recommended.

Chef JP Cruz comes into his own at this intimate restaurant, where global influences converge with Filipino soul

A celebration of Filipino grilling culture, chef JP Cruz’s Karrivin Plaza counter highlights the versatility of our cuisine while working around the seasonality of produce. At Inatô they use both local and global ingredients to portray the flavours we know and love through a new lens, while still using Filipino cooking techniques. Each bite stops you in your tracks, as you study every meaningful decision that has been made. With no one correct way to express what Filipino food is, Cruz boldly pushes the boundaries of new Filipino fare and carves his own delicious path.

Tatler Tip

Try the Bahala Na menu which provides an omakase-like set that allows the chefs a chance to freestyle.

Must-try dishes

• Pinakbet at fried fish with patis made from bisugo and dilis, with crispy asuhos
• Grilled pluma served with a pork and vinegar sauce and atcharang ubod
• Grilled skewers highlighting organic chicken from Rizal with chicken sauce, tublay lemon zest, pickled ginger, and garlic chives

Awards

2025

Tatler Best 100 Restaurants Asia-Pacific

2025

Tatler Best Philippines: Restaurant of the Year

2025

Tatler Best 20 Philippines

PRESENTING THE 25 best restaurants in the Philippines this year, in alphabetical order. Dig in!

12/10

A sleek, rule-breaking izakaya where killer cocktails meet crave-worthy small plates, making each omakase experience feel playful, inventive, and effortlessly cool.

Antonio’s

Set in lush storybook gardens, Antonio’s pairs old-world charm with chef Tony Boy’s timeless classics—pro tip: order the steak tartare and a martini. Worth the drive.

Asador Alfonso

Within Carlo Calma’s striking geometric structure, chef Chele González delivers wood-fired masterpieces inspired by Taal’s volcanic spirit, especially the impossibly tender suckling lamb.

Automat

Playful, unpretentious, and always vibey, this offbeat sibling of Metiz dishes out bold flavours, good drinks, and zero pretense, just pure fun on a plate.

Blackbird

Set in the historic Nielson Tower, Blackbird’s Art Deco charm and soaring windows frame chef Colin Mackay’s refined global dishes and impeccable hospitality.

Celera

A stylish hideaway where chefs Nicco Santos and Quenee Vilar craft bold, Asian-leaning dishes layered with smoke, dashi, and the kind of magical chemistry you can taste.

CEV

Sunny, surf-kissed, and unmistakably island in spirit, Siargao’s beloved ceviche and kinilaw spot celebrates the day’s freshest catch with bright, punchy flavour.

Cirkulo

Cirkulo still delivers crowd-pleasing Spanish Filipino classics like paella, tapas, and sangria served with nostalgic comfort. Do not miss their sisig—arguably the crispiest in town.

Crosta

Rocking the city’s most addictive sourdough pies, Crosta nails that chewy-crunchy crust. Look out for chef Yuichi’s weekend pizza specials.

East Ocean Palace

Manila’s benchmark for Chinese seafood—the mantis shrimp with garlic and crab with glass noodles are unbeatable.

Gallery by Chele

Chef Chele González blends Filipino ingredients with global technique, crafting refined, inventive bites that celebrate the archipelago’s flavours with modern sensibilities.

Hapag

With seasonal menus rooted in regional stories, Hapag’s chefs, Thirdy Dolatre and Kevin Navoa turn Filipino heritage into modern poetry: intimate, thoughtful, and deeply delicious every single time.

Helm

Awarded the only Michelin two-star status in the country, chef Josh Boutwood’s counter dining experience showcases exacting technique and layered creativity, delivering a tasting menu as cerebral as it is delicious.

Iai

A moody, minimalist stage for chef Bruce Ricketts’s elegant, omakase-style, Japanese-rooted creations, where every dish feels both precise and a little bit rock and roll.

Inato

Chef Jepe Cruz’s “our way” philosophy blends local flavour with global influences, offering a collaborative, ever-evolving menu that feels personal, playful and expressive.

Kasa Palma

Chef Aaron Isip’s bohemian enclave serves smoky, vibrant dishes that reimagine Filipino flavours through Asian-Latin influences and seasonal produce.

Lampara

Poblacion’s neo-Filipino fave spins local flavours into modern, moody plates, pairing inventive cocktails with a buzzy, cool energy that keeps diners coming back.

M Dining

A beloved institution where chef Tom Bascon’s classic bistro plates, such as crispy duck confit, airy cheese soufflé, and nostalgic desserts remain reliably excellent.

Metiz

Newly reimagined, chef Stephan Duhesme’s cult establishment turns overlooked local ingredients into thoughtful, fermentation-driven dishes, resulting in a tasting menu that’s deeply Filipino yet unconventional.

Modan

Chef Jorge Mendez’s intimate 12-seater channels “progressive Japanese,” weaving personal memories and Japanese inspiration into a creative, finely tuned omakase experience.

Mrs. Saldo’s

In a serene Cavite garden setting, chef Rhea Rizzo serves vibrant and soulful Asian-Filipino fare inspired by her many travels—think piquant rendangs and curries. 

Roots

A multicultural Siargao team celebrates local produce through inventive dishes like bone marrow tacos and mahi-mahi collar pil-pil, earning the restaurant consistent acclaim.

The Pig & Palm

Jason Atherton’s Cebu outpost brings polished European tapas and pork-centric plates to the island, offering stylish, modern dining with global technique and local heart.

Toyo Eatery

Chef Jordy Navarra’s introspective, ingredientled cooking tells Filipino stories with creativity and heart, with each dish feeling like a modern love letter to home.

Tsukiji

A Manila mainstay where pristine seafood from Tokyo and expertly executed classics make it the city’s unwavering benchmark for Japanese dining.