25 November 2025
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Helm at Ayala Triangle Gardens, debuting with two MICHELIN Stars in the inaugural MICHELIN Guide Manila and Environs & Cebu 2026 is a world built on intimacy and intention. Set on the third floor overlooking Makati, the restaurant draws diners into an open kitchen framed by counter seats — a layout that turns each service into an exchange between chef and guest.
Here, Josh Boutwood and his young team guide diners through themed, seasonal menus shaped by the chef’s British-Filipino roots and Spanish influences. One evening might lean into street-food memories; another might unfold with film-inspired surprises. Yet every course carries the restaurant’s unmistakable signature: layered, expressive flavors; intricate presentations; and a level of precision that feels almost musical in its pacing.
Warm, attentive service completes the experience, grounding the creativity with a sense of ease. At Helm, dinner goes beyond just a sequence of dishes, it is an evolving narrative told up close, one thoughtful course at a time.
A Clear Decision from the Inspectors
“Compared to our recent selections, a restaurant debuting with Two MICHELIN Stars is definitely a notable moment,” shares our Inspector. “But for Helm, the decision came back to the one criterion we always focus on: quality. Plate after plate, the standard didn’t waver. The quality stood out; it was clearly worth two.”
“It wasn’t about theatrics, really,” another Inspector adds. “It was about the depth of flavor, the refinement and how consistently those elements held together across the entire meal.”
Ambiance & Service
“Entering the dining room, the first impression is peaceful,” our Inspector reminisces. “It’s quiet but not sterile — just assured. The team knows exactly what to do and how to do it. It felt like a proper fine dining setup: professional, focused and calm.”
Most service touches come directly from the kitchen. “The chefs serve and explain the dishes themselves,” our Inspector notes. “Some are chatty, some are shy; but all are engaged. You feel close to the work without it ever becoming performative.”
(©MICHELIN)
Timing and flow are calibrated. “Dinner ran about 2 hours and 15 minutes — just right. They can adapt if you need a quicker pace, but you never feel rushed.”
The Experience: Intimacy as Performance
Helm’s tasting menus are structured as narratives. Past themes have included Star Wars and a long-running, much-loved Harry Potter menu. “What impressed us was how the theme never overwhelmed the cuisine. There were subtle references, not literal gimmicks. You returned to the food — to Boutwood’s personality — every time.”
The guiding spirit remains the same: the concept shapes the menu without ever overshadowing it.
The Menu and the Food
If you’re looking for a single “ta-da” moment, Helm doesn’t give you just one. It gives you many and then keeps the altitude.
“What surprised us was that the floor stayed equally high,” our inspector says. “Some restaurants spike early and dip later. At Helm, the line holds steady and rises, course by course.”
Amuse-bouches set the tone: compact in size, complex in flavor. “The warm taho-like bite, silky steamed-egg base touched with Southeast Asian flavors and chewy sago finished the amuse set with confidence. Then a small, cool course cleared the palate and the meal climbed from there.”
Bread service signals intent. Two breads (brioche and sourdough) arrive with four spreads. “One is a pork-fat spread: smoky, rich and distinctly Filipino in spirit. It’s recommended with the slightly sweet brioche. It’s bold but balanced; you understand why the pairings are suggested the moment you taste them.”
Across the menu, Boutwood draws widely and smartly. “You sense French and Italian fundamentals, a little Spanish, and threads of Asian character,” our Inspector notes. “But it never feels like a patchwork. The chef is clever with the arc of flavors, playing with saltiness and umami, then lifting the palate with well-judged acidity. The balance is unusually disciplined.”
A standout dish: Braised beef “ragù” with light artichoke mousse. “At first glance, you expect richness — and you get it — but the artichoke mousse is airy, and the bottom brings a gentle, freshness. When you mix everything, the sweetness is elegant, the texture melts and the whole thing resolves cleanly.”
Dessert avoids the overly sweet. “The main plate we had was European in style: think chocolate and hazelnut, but what lingered were the petit fours: a freshly fried sesame ball, warm and gooey; a German-style donut, hot and fluffy; and a neat tart crowned with cherry. Simple on paper, meticulous in execution; an ending that felt inevitable and right.”
How It Feels — From Arrival to Goodbye
“Helm begins in peace and moves through joy and excitement,” our Inspector shares. “It is a blend of opposites: calm, yet charged with anticipation. You watch the cooking up close, but you never feel put on the spot.”
Portions? “Good size — for men and women alike,” they add. “You leave satisfied, not overwhelmed.”
Solo diners are welcomed thoughtfully. “If you want to be left alone with your thoughts, that’s respected. If you’d like a little interaction with the team, that happens naturally.”
Practical Notes:
- Seats & Setting: Ten seats at a broad kitchen island, plus a few surrounding tables.
“For the full view of the action, request the island. If you prefer privacy to chatting, opt for a table.” - Pacing: About 2 hours 15 minutes for dinner; the team can adjust within reason.
- Menu Format: Fixed tasting menu; no supplements. (You can ask for extra bread.)
- Reservations: Book about a month ahead if you have a fixed date. Manila traffic is real so depart early.
