Chefs & Kitchens
14 stories
Out to brunch as the world turns
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
Ever the explorer, Chef Josh Boutwood treats The Test Kitchen as a culinary laboratory rather than a typical restaurant.
Podium Social brings culinary cool to Ortigas
Five restaurants on The Podium’s sixth floor rethink how Manila gathers and eats, above a kaleidoscopic view of Ortigas.
Eyes on the Tomahawk and other tales at Smith & Wollensky
The Manhattan steakhouse lands in BGC with dry-aged Tomahawks carved tableside, a Grammy-nominated pianist, and no interest in local tastes.
Ramen, reimagined
John Concepcion and his son Michael on Ippudo Ramen Bar at Uptown BGC, where the tonkotsu stays put and everything around it is rebuilt.
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.
Yamazato: Hotel Okura Manila’s space for delicious rituals
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
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
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.
Have yourself a very Ramsay Christmas
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
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
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.
Farm to table, heart to heart
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.
Chef Josh Boutwood’s appetite for evolution
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.