Food
The good stuff is usually around the back
Chef’s Pick
Drops of Juniper
Juniper, like its namesake botanical, weaves a story of depth, complexity, and quiet strength. It’s a restaurant, yes, but it’s also an exploration.
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Out to brunch as the world turns Pasay, PH The Great British Brunch at Gordon Ramsay Bar & Grill: unlimited cheese toasties and sticky toffee pudding, and a chef with Ramsay tattooed on her arm. -
Inside a kitchen constantly put to the test Makati, PH Ever the explorer, Chef Josh Boutwood treats The Test Kitchen as a culinary laboratory rather than a typical restaurant. -
Exploding olives, tempting tapas, and a tale of virtual travel BGC, PH Las Flores, Tomatito, Rambla and Rumba: how the Bistronomia Group serves a trip through Barcelona, Navarra and Madrid without a boarding pass. -
Real steak cannot be faked Ortigas, PH LongHorn Steakhouse rides into Ortigas with a meat-slinging manifesto and no truffle foam anywhere. You cannot fake steak, is the belief. -
Yamazato: Hotel Okura Manila’s space for delicious rituals Pasay, PH Yamazato offers something more than just a meal. It serves time itself, delicately sliced and artfully arranged, to be held with care and chopsticks. -
Ana de Ocampo’s Osteria Antica: A love letter to Italian cuisine Ortigas, PH Ana Lorenzana de Ocampo flew a brick oven in from Italy to The Podium: Neapolitan pizza, handmade pasta, and the Ortigas skyline six floors up. -
Nuts over coco BGC, PH Chef Chele Gonzalez, a DJ before he was a chef, turns the coconut into a tasting menu: kare-kare bonbon, refined nata de coco, Wagyu with bistek sauce. -
How The Bistro Group rewrote the rules of Philippine dining Manila, PH Thirty years from the first TGI Fridays in Glorietta to 26 concepts and 225 stores: how The Bistro Group changed the way Manila eats out. -
Have yourself a very Ramsay Christmas Pasay, PH Gordon Ramsay Bar & Grill’s first Philippine Christmas: Beef Wellington Rossini, a Jingle Bell Sour, and a gingerbread house built like a Gehry. -
The dim sum pairing is a lob fest at Summer Palace Mandaluyong, PH At Edsa Shangri-La’s Summer Palace, resident master chef Andy Liew turns dim sum into a study in patience, tradition and the art of the perfect pairing. -
Chef Josh Boutwood’s vision for Ember’s fiery fare Makati, PH Chef Josh Boutwood on the mushroom dish he tried to kill, the salmon heads he loves, and why perfection would be the saddest day of his career. -
For a boldly Filipino food experience, seek and you shall Siklab+ Ortigas, PH Two years and eight corporate chefs to get the crispy pata right: inside the Bistro Group’s first Filipino restaurant, at Shangri-La Plaza. -
Farm to table, heart to heart Tagaytay, PH After a volcano, a pandemic and a lost lease, chefs Jay Jay and Rhea SyCip’s Fatted Calf finds its footing in Tagaytay, one farm-to-table plate at a time. -
Mojo risin’: A tale of set meals and endless mojitos Makati, PH Bottomless mojitos, set meals and a little existential drift: an afternoon at TGI Fridays One Ayala, where P345 buys as many mojitos as the heat demands. -
Chef Josh Boutwood’s appetite for evolution BGC, PH The chef behind Manila’s most restless kitchens on why he never designs a menu until he is standing in the room, and the chapter he is closing now. -
A night of dragon potions and Red Lotus eaters BGC, PH A dinner of Sichuan Sour and Shanghai Spritz becomes a night of wild print-industry tales, at a resto-bar built for lowering your defenses. -
Savoring secrecy at Secret Recipe Makati, PH A Malaysian cafe built on one marble cheesecake returns to Manila, where laksa and rendang share a menu with Irish lamb shanks and tom yum -
Communing with Japanese spirits BGC, PH Not guzzling but communing: an evening of Kagoshima sweet potato and barley shochu, four cocktails and folklore at a Bonifacio Global City izakaya -
If a Jackson Pollock painting were a drink, it would be single malt Scotch BGC, PH Richard Paterson, the nose behind The Dalmore, holds court in Uptown Bonifacio on casks, memory, and why a great single malt behaves like a Pollock.