For a country embraced by and blessed with varied bodies of water, it’s a mystery why seafood has long played a supporting role in many of the Philippines’ fine dining tables. More often than not, it’s overshadowed by imported beef, prized poultry, or exotic ingredients. Chef Francis Tolentino wants to change that with Cerulean.
Located at The Shops at Ayala Triangle Gardens, Cerulean is the newest concept from the Forefront Fine Dining Group. And its sole goal is to place Philippine seafood exactly where it belongs—at the heart of the dining experience.
“Being in an archipelago surrounded by rich waters was really the starting point,” he says. “I wanted Cerulean to highlight the best of the Philippine coast through an Asian lens—using familiar Asian flavors and techniques in my own interpretation.”
That philosophy doesn’t just manifest on the plate. Named after the deep blue hue of the open sea, Cerulean draws inspiration from the ocean in both its cuisine and interiors. Interior designer Noel Bernardo of EC Studio envisioned calm, fluid spaces softened by Vito Selma’s sculptural furniture, while handmade ceramics from Bali’s Kevala Ceramics evoke the textures of weathered coastlines.
Inside the Local Seafood Philosophy Behind Cerulean
The menu begins with what the country’s waters already offer. “We started with what was locally available and built the menu around the ingredients,” Tolentino explains. “I realized we have an incredible variety of seafood, and many are still underutilized. The goal was to let the seafood remain the star while presenting it in a more refined and unexpected way.”
That approach comes to life in dishes like the Kombu Mackerel Ceviche with green apple-lime granita and grilled fermented pineapple, the delicate Fishcake with fermented rice and smoked fish aioli, and the rich Crab Chawanmushi finished with crab espuma. Larger plates continue the conversation through the comforting Jellyfish Laksa, Tuna Collar Estofado, and Masala-Grilled Ulang, while lunch introduces more approachable dishes such as the Blue Crab Ramen and Seafood Laksa Noodles.
Tolentino is especially fond of working with local tuna, which he considers one of the country’s finest ingredients. “It’s incredibly versatile and of exceptional quality,” he says. “We present it in a way that keeps its natural character while layering Asian flavors and techniques around it.”
That commitment to locality runs throughout the menu. Every fish, shellfish, and crustacean served at Cerulean is sourced from Philippine waters, with only select imported Asian ingredients used to support particular flavors and techniques. “The seafood itself is proudly local,” Tolentino emphasizes.
Why Cerulean Believes Philippine Seafood Is the Future of Fine Dining
His personal favorites—including the Kombu Mackerel Ceviche, Tuna Ceviche, Gindara Belly with Tamarind Glaze and Fermented Adlai, Jellyfish Laksa, Soft-Shell Crab Pepper Noodles, and Chipirones Claypot Rice—best capture the restaurant’s vision. “These dishes really represent what Cerulean is about,” he says. “They’re inspired by familiar Asian flavors and comforting dishes, but with local seafood always at the center.”
Cerulean is making a compelling case that the Philippines’ next great culinary story doesn’t have to come from imported ingredients—it may have been waiting in our own waters all along.
Cerulean is located at 2nd Floor, The Shops at Ayala Triangle Gardens, Makati Ave, Makati City.
Frequently Asked Questions
Cerulean is a seafood-focused fine-dining restaurant by Chef Francis Tolentino located at The Shops at Ayala Triangle Gardens in Makati.
The restaurant serves contemporary Asian-inspired cuisine centered on locally sourced Philippine seafood.
Rather than relying on imported luxury ingredients, Cerulean highlights fish, shellfish, and crustaceans sourced from Philippine waters.
Cerulean is led by Chef Francis Tolentino and is part of the Forefront Fine Dining Group.
Cerulean is led by Chef Francis Tolentino and is part of the Forefront Fine Dining Group.
