18 November 2025
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As the Philippines’ MICHELIN-Starred restaurants continue to shine, one question always rises to the surface: what impressed the MICHELIN Guide Inspectors the most?
From unforgettable plates and modern Filipino reinterpretations to desserts that push technique and imagination, our Inspectors share the dishes that truly stood out during their rounds. These are the bites that sparked excitement, earned admiration and impressed them most during their visits.
Helm (Metro Manila)
2 MICHELIN Stars
MICHELIN Guide Manila and Environs & Cebu 2026
Wagyu, Chanterelle, Celeriac
"The beautifully cut wagyu (pictured above ©MICHELIN) was expertly executed and rested to a perfect rosy color. Tender, juicy and melting on the palate without any greasiness, it was paired with a rich beef jus and a smooth celeriac purée that added layers of depth and flavor.
Delicate white mushrooms contributed an earthy note, while a golden, crisp biscuit offered an elegant finishing touch. Made from sourdough bread, the biscuit provided a refined crunch and subtle nuttiness that contrasted beautifully with the purée’s silky, lightly sweet texture. I didn’t expect every element to come together so seamlessly and truly admired the chef’s thoughtful concept behind this dish. It’s remarkably sophisticated in every respect and well-deserving of recognition at the Starred level."
Asador Alfonso (Cavite)
1 MICHELIN Star
MICHELIN Guide Manila and Environs & Cebu 2026
Jamón de Wagyu
"The homemade wagyu ham had a vibrant red hue, with slightly darker edges that added depth to its appearance. Each slice was thin and delicately soft, layered gracefully like a small mountain. The meat carried a gentle natural sweetness, and its marbled fat melted instantly on the tongue without the slightest hint of greasiness.
Served with warm sourdough bread — what they call the “complete combo” — the contrast between the warm bread and the cool beef allowed the fat to dissolve even more smoothly. It was truly one of the most delicious beef hams I’ve ever tasted, showcasing exceptional quality and precision in both cut and flavor. Its balance of richness, fat and intensity beautifully reflected Spain’s ham traditions, yet reinterpreted through the refined delicacy of wagyu — a masterful fusion of cultures on a plate."
Celera (Metro Manila)
1 MICHELIN Star
MICHELIN Guide Manila and Environs & Cebu 2026
Guinea Fowl: seared guinea fowl breast, smoked cream sauce, soursop gel
"This was a delightful and truly successful main course. I chose the à la carte option specifically because I wanted to try this dish.
Sourced from a local fowl weighing around 1 kg, the breast was skillfully prepared: golden skin with no fat underneath, and meat that was exceptionally tender and juicy. It was topped with a light broth foam, charcoal-grilled Chinese cabbage, finely sliced pickles, a starch purée and a duck reduction sauce. The execution was flawless and perfectly seasoned; I could hardly believe it was breast meat, given how incredibly succulent it was. Every component was of premium quality, coming together in an appetizing and refined result. Truly one of the most memorable main courses I’ve had in Metro Manila."
Gallery By Chele (Metro Manila)
1 MICHELIN Star
MICHELIN Guide Manila and Environs & Cebu 2026
Chocolate
"Closing the meal on a high note, the restaurant’s signature dessert (pictured on the right ©MICHELIN) pays homage to its bean-to-bar philosophy — using cacao in its entirety, from skin to seed.
A silky chocolate mousse takes center stage, paired with cacao nib ice cream and gently perfumed with cardamom. A delicate drizzle of kombucha, crafted from cacao pulp, adds a tangy lift that cuts through the richness and balances the plate with bright acidity.
The surprise comes nestled inside a glossy ganache shell: a cacao pulp sorbet, tart and refreshing, offering a textural and flavor contrast to the velvety chocolate exterior. This thoughtful composition not only showcases the depth of cacao but also reflects the restaurant’s strong commitment to eco-consciousness."
Hapag (Metro Manila)
1 MICHELIN Star
MICHELIN Guide Manila and Environs & Cebu 2026
PINASINGAW
"A vibrant reinterpretation of Filipino flavors, this dish layers textures and tastes with thoughtful finesse.
A base of prawn and corn galapong delivers a soft yet chewy bite, enriched with a rich, house-fermented palabok miso sauce. Made from mung beans and aged for over six months, the miso is delicately sweet, buttery and mellow — adding depth without overpowering the palate. Topped with gooey shrimp, zesty kaffir lime and a bold splash of salsa macha, the dish balances richness with a bright citrus kick. Crispy fried shallots crown the plate, adding contrast and crunch. It’s a clever fusion of comfort and complexity — at once familiar and daringly new."
Inatô (Metro Manila)
1 MICHELIN Star
MICHELIN Guide Manila and Environs & Cebu 2026
Iberico Pork Collar with Watercress, Bell Pepper, Rakkyo, and served with Pork Gravy, Mimolette
"A humble yet delicious main course; the pork was slow-cooked and grilled, then finely sliced and paired with freshly stir-fried Chinese cabbage and slow-cooked bell peppers, all topped with bright shavings of mimolette.
What impressed me most was the texture of the pork and its harmony with the rich, slightly thick gravy. The meat was perfectly seasoned: tender, juicy and full of deep, meaty flavor — a truly skillful dish that delivered complete satisfaction. The freshly cooked local rice served in a claypot was another highlight. Each grain was perfectly shaped, clean and glossy, carrying a gentle natural sweetness that paired wonderfully with the flavorful meat. Pure satisfaction."
Kása Palma (Metro Manila)
1 MICHELIN Star
MICHELIN Guide Manila and Environs & Cebu 2026
Tupig
"Inspired by a traditional Filipino glutinous rice dish, the chef presents a far more refined interpretation compared to the classic straightforward approach.
I initially expected a simple steamed sticky rice, yet the base turned out to be a delicately crafted rice cake. Shaped into a neat cylinder, it was topped with a creamy sauce, a touch of herbs and spices and smoky caviar, then finished with a drizzle of olive oil. When sliced open, the rice unveiled a delicate elasticity — soft, gently chewy yet never sticky. It carried a gentle rice aroma, while the sauce added creamy richness and depth. The caviar was a highlight, surprisingly bringing a hint of smokiness, briny freshness and a subtle juiciness. The overall flavor was layered and delicate. A truly impressive and delightful surprise."
Linamnam (Metro Manila)
1 MICHELIN Star
MICHELIN Guide Manila and Environs & Cebu 2026
Fermented Rice Cake with Grilled Shrimp
"The fried cake was presented as a neat medallion, flavorful and delicately seasoned, topped with lightly grilled fresh shrimp that carried a wonderful aroma. It was served with a sauce made from fermented salted shrimp carcasses, whose natural fat, rendered during fermentation, formed the base of this creamy, subtle accompaniment. Wafer-thin, crispy purple yam chips finished the dish, adding both color and texture. The overall combination and harmony of flavors were truly remarkable."
Toyo Eatery (Metro Manila)
1 MICHELIN Star
MICHELIN Guide Manila and Environs & Cebu 2026
Mga Kilaw
"Their take on kilaw elevates this coastal classic into a sophisticated composition of textures and acidity. Fresh mackerel, lightly cured in lime juice, bursts with bright citrus notes and is layered with julienned pickled onions and yacón that add crunch and a hint of sweetness.
A crisp eggplant chip introduces another dimension, topped with tender, scorched goat meat slow-cooked in vinegar. Accented with house-made banana ketchup, wisps of chicharon and goat flakes, the dish balances crisp and melt-in-the-mouth sensations. A fermented, spicy coconut cream completes the plate, adding velvety richness and subtle heat that brings everything together with balance and tropical finesse."
Header image is from XXX
