Restaurants
Gallery by Chele
Gallery by Chele
"We source 90% of our ingredients locally, partnering with farmers, fisherfolk, and indigenous communities to support livelihoods and share heritage cooking. Our urban garden highlights endemic herbs nourished by composted waste. Through cacao, coconut, and rice initiatives, we add value to local produce and repurpose byproducts. We work with the International Rice Research Institute (IRRI) Rice Project to preserve and promote heirloom rice varieties."
Location
Reserve a table
5 min.
Before We Forget: Reclaiming Philippine Food Memory
Dr. Gideon Lasco on why certain Philippine foods have disappeared while others, like ube, have returned.
5 min.
Defining the Heart of Philippine Comfort Food
Medical anthropologist Gideon Lasco talks about the food that keeps us together — and why you shouldn’t order tinola at the mall.
4 min.
The Philippine Condiment Table: Lessons on Sauce Culture
In the Philippines, there's more to the sauce than meets the palate.
5 min.
Discover Kakanin and the Many Ways Filipinos Celebrate Rice
From grain to gathering, kakanin holds a special place on Filipino tables. Know where to find these tasty — and filling — traditional snacks.
2 min.
Neighborhood Guide: Bonifacio Global City Balances Style and Comfort
Bonifacio Global City blends modern design, public art and a fast-evolving food scene. This guide highlights where to eat, stay and explore in one of the city’s most dynamic neighborhoods.
4 min.
Inspectors’ Notes: Favorite Dishes from the MICHELIN-Starred Restaurants in the Philippines 2026
The MICHELIN Guide Inspectors reveal their favorite dishes from the Philippines’ Starred restaurants: from refined dishes to modern Filipino plates and inventive desserts.
