If the entertainment world has their Golden Globes, the dining world has the Michelin Guide, which debuted in the Philippines last year and hasn’t been out of our minds since. With the 2027 edition of the awards having been unveiled just yesterday, these are the restaurants, people, and distinctions that some of our friends in the industry thinks the 2027 Guide got right—and those that (in our humble opinion) could have been different.
What We’re Cheering About
Starred Restaurants Keep Their Stars
Food-obsessed friends I had interviewed in the previous forecast had called it, and they were absolutely onto something: it’s well worth celebrating the fact that that last year’s Michelin Star recipients all kept their Stars. The Guide reevaluates restaurants yearly, after all, so “maintaining” (i.e., getting a Star again on another year) is a fantastic feat.
The nine restaurants are all helmed by immensely hardworking, talented chefs, all of whom only kept their game strong this past year. If anything, the menus of these Starred spots only seem to have improved this year—Asador Alfonso, Hapag (Cordillera), Kasa Palma, and Gallery by Chele (Rice) for me.
And although I don’t have a point of comparison as I didn’t get to try the menu right before it—my last visit was 2023—Helm’s new Single Ingredient menu has been nothing short of spectacular. Chef Josh Boutwood and his team fulfill the promise of highlighting new and oft-missed sides of single ingredients in every course—making the menu an absolute ride of an experience, especially coupled with the team’s thoughtful service and attention to detail.
Local foodie Meg Koh, who’s eaten at all the Star restaurants and returned after last year’s ceremony, shares: “No one deteriorated. That’s why I predicted that everyone would retain their star.”
A Well-Deserved New Star Recipient
Flow’s one Michelin Star is a thousand percent well-deserved, and receiving a Star in their first year is impressive, especially with the young ages of chefs Kevin Uy and Gato Ong.
I haven’t been back for the more recently released second tasting menu, but still remember the absolute delight that was their debut menu from late last year. I agree wholeheartedly that their food is fantastic—both in conceptually, as it brings to light the (apparently numerous) parallels between Peruvian and Filipino ecosystems and culinary traditions; and in taste, as Uy is brilliant at bringing out previously unexplored sides of local ingredients.
Content creator Mitchelle Ngo, also known as The Chinita Foodie, gives a shout out to Flow as one of her favorite new restaurants. Food journalist Cyrene dela Rosa is likewise elated about their award, especially as she had taught Kevin and interacted with Gato when she was teaching about beverages in Enderun.
Content creator Mico Cruz, who also does PR work for Flow, shares that witnessing the win feels “surreal” for him. “I’ve seen it come to fruition from the ground up, [from the time] we were still doing the R&D in [Chef Kevin Uy]’s house, when we saw the food during the first few stages of the R&D… fast forward to this year, [they just earned] one Michelin star. I’m just so happy for them. I’m proud of the work that they did.”
More Regional Places, Filipino Fare
Worth celebrating is the fact that there’s a stronger Pampanga presence in this edition of the list—in the form of Tito Boy’s Clyde Joshua Zafra getting the Service Award, the addition of Apag Marangle (Bib Gourmand), Mila’s Tokwa’t Baboy (Michelin Selected), Souq (Michelin Selected), and Tito Boy (Bib Gourmand).
Also wonderful is the addition of Cavite restaurants to the list: Balay Dako (Bib Gourmand), Bawai’s (Bib Gourmand), and Elaia by Cyma (Michelin Selected), along with Asador Alfonso who retains their one Star.
And Cebu continues to cement their place as a dining destination, with the addition of places like Kalipay (Bib Gourmand), Tatang’s (Bib Gourmand), Kumedor (Michelin Selected), Marjo’s PocheroPocheroPochero is a Filipino stew of beef or pork slowly simmered with saba banana, cabbage, and tomato sauce, reflecting Spanish colonial influence on Filipino cooking. The slight sweetness from theGo to Pochero Glossary (Michelin Selected), Oyster Bay (Michelin Selected), and Playa (Michelin Selected).
Content creator Juri Imao (known for his online handle Jujumao) gives a special shoutout to Cebu’s Mila’s Tokwa’t Baboy which retains its Michelin Selected distinction in this round. “Their food is delicious and I see how much hard work they put into their craft. [The recognition is] super [well] deserved,” he shares.
Most of these spots are known for their great renditions of Filipino cuisine, further propelling Filipino food to the forefront.
More Affordable Spots
There are new additions to the Bib Gourmand and Michelin Selected lists that are on the affordable end of the spectrum, and thus are accessible to more Filipinos.
“I’m happy to see that there are more restaurants that are mid-level or even, shall we say, affordable,” says Liza Hernandez-Morales of Le Cordon Bleu Manila. “There’s something for everyone.”
I’m especially happy for Chicken House Express, the Makati leg of Bacolod’s Chicken House that’s long served a superb version of the dish. They garnered even more popularity this year after being featured heavily on platforms like TikTok, and they’re bound to soar even further with their new Bib Gourmand award.
Wine distributor Miggy Nazareno thinks similarly. “I’ve always been saying that we need a lot more recognition for our… culture of eating things that are, you know, under 500 Pesos—[which you can do] at Chicken House Express,” he explains. “[They’re] a perfect representation [of that genre].”
Although there are other carinderias and eateries I wish had gotten recognition, I’m also excited to try the newcomers on the list that aren’t very familiar to me, especially those located outside Metro Manila.
Special Awards
Chef Francis Lacson being bestowed the Young Chef Award is truly well-deserved. Lacson weaves together tales of history and the hands-on culinary craft in ways that feel seamless—a feat best seen in action at his Marikina restaurant Digamo, also named a Michelin Selected restaurant.
I’m also happy to hear that Ron Job Sanchez was named for Exceptional Cocktails. From my experiences dining at Metiz, Automat, and Cutiepie, I always enjoy the drinks he serves, which are as mischievous and imaginative as he is personally; this one Negroni of his at Cutiepie with sweet vermouth fat-washed in cacao butter—a process that gives the resulting drink a natural sweetness and exceptional body—is still imprinted on my mind.
Cyrene agrees, having enjoyed the cocktails at Metiz even in its early days (Rob Job joined the team shortly after the pandemic). “You could tell early on that he’s very good and highly creative in using local products and various techniques… one of his strengths, I think, aside from his extreme creativity, is his preference for use of what I would call as the ‘better’ quality base spirits, which already gives his cocktails an edge or advantage early on.” And considering bartenders from restaurants don’t usually get as much attention compared to bartenders from dedicated bars, making Rob Job’s win an especially great feat.
I’ve yet to visit Tadhana or Tito Boy, but from the remarks I’ve heard from others their awards are likewise rightful. For Cyrene, Tadhana is the “perfect choice” for Best New Opening (and a Michelin Selected restaurant). And Tito Boy, whose restaurant manager Clyde Joshua Zafra was given the Service Award, is her “current favorite.”
More Standout New Additions
I haven’t been to Elaia (now a Michelin Selected restaurant) specifically, but I’m thrilled that a restaurant of Chef Robby Goco now has Michelin distinction. I’ve been dining at his restaurants since I was a kid, and he strikes me as the kind of chef who practices excellence and consistency quietly, without needing too much attention drawn to himself.
Another Michelin Selected restaurant I’m ecstatic to see newly awarded is Bombvinos Bodega, the natural wine bar and restaurant in Makati. Their menu by Linamnam’s Chef Don Baldosano isn’t shy about flaunting Filipino flavors (think bright and vibrant sourness, pungent tastes that are pungent), despite their contemporary format. Granted, natural wine can be a polarizing subject in the local food community, but I’m one of its fans—and Bombvinos demonstrates how beautifully they pair with local flavor profiles.
Kong, too, deserves their new Michelin Selected title; they present brilliant Asian fare from an Australian lens, and their roast duck with its paper-thin, crackly-crisp skin is some of the best in my book.
And I couldn’t be happier about the new Michelin Selected recognition of Liyab, despite it being currently closed (it’s set to reopen next month, I’m told). Chef Charles Montañez is one of the most imaginative young chefs around, and—along with Chef Gilbert Borja and the rest of the team—they were presenting Filipino ingredients and flavors in ways that would make you think, “why wasn’t anyone doing this before?”
What We Wish Were Different
Missed Stars
As happy as I am for all of the Star recipients, I stand by my wish for Iai to get the Star they so rightfully deserve. And I’m thankfully not alone in this; Liza expresses her admiration of Chef Bruce Ricketts’ cooking, and the “really special” way that he pays attention to his craft. “He’s there every night and he’s the one cooking,” she tells us. “He doesn’t have a big staff. He’s really the one preparing the food in front of you. And that kind of dedication, I feel, deserves a spot.” Cyrene is also rooting for the Bruce Ricketts-helmed establishment.
Liza, Cyrene, Miggy, and Mico all mention Metiz as another restaurant that ought to have gotten a Star. I’ve not tried their latest tasting menu myself but highly agree based on my previous visits (last was 2025)—their ways of playing around with flavor profiles and fermentation, as well as their championship of local ingredients all make them well deserving of Star-level recognition.
More Stars Deserved
While Miggy is happy about Toyo Eatery and Gallery by Chele both getting Stars again in this round, he feels that they could have gotten two Stars each and not just one.
He draws a parallel between Toyo and Bangkok’s two-Michelin starred Baan Tepa, for their similar “energy”—ergo, Toyo should have two Stars as well to their name. He also likens Gallery by Chele to other restaurants abroad doing things that are “very anthropologically important and culturally empowering,” and thus deserving of more Stars than just one.
“But again, you know, getting a star again, two years in a row back to back—that’s a feat in and of itself,” Miggy continues.
Bib Gourmand vs Michelin Selected
One thing I didn’t quite follow from the previous round of the Michelin Guide was the distinction between the Bib Gourmand and the Michelin Selected categories. Some of the Bib Gourmand spots felt pricier than what I’d expect for a value-focused award; likewise, some of the Michelin Selects felt more like lower-priced under-the-radar spots that are more Bib Gourmand-aligned.
It seems largely the same this year, with a few exceptions, e.g. Halong being moved to the Michelin Selected category. To be clear: this isn’t a dig at anyone’s food or having been awarded. I’m genuinely happy they’re now (or remain) recognized—it’s just the distinction between the two award types that I don’t fully understand at the moment.
A possible explanation might be that 1) the Bib Gourmand is more about great value or value for money, which can be had at different price points; and 2) the Michelin Selected category has no set price range, and is instead about offering a “simply good meal” with quality ingredients that are well-cooked.
Either way, the important thing that I’m all for is that the Guide honors a diversity of dining spots and price levels, proving a great-tasting, satisfying meal can be had at any budget.
Other Locales to Consider
The increased presence of Pampanga and Cavite is well worth celebrating. There are still areas that are part of the coverage that we’re still hoping to see more of however—such as Binondo, as Mitchelle points out. Considering Chinatown’s tapestry of restaurants and eateries, as well as the rich heritage of Chinoy food and culture, it’s surprising that there’s no Binondo eatery has made it to the list.
There are also areas not currently covered by the Guide might want to consider expanding to—like Bacolod, as mentioned by Juri. There’s also Iloilo which is named a UNESCO Creative City for Gastronomy.
The Bigger Picture, and Why We Celebrate Anyway
Of course, with the Philippines being such a food-loving nation, it’s only natural that everyone have their thoughts and opinions about the Michelin Guide and the restaurants in it.
There’s the valid point that our local cuisine shouldn’t have to rely on external validation to be deemed worthy. But as veteran writer Ige Ramos also points out, there’s great value in the global recognition that the Michelin Guide brought in—especially as it did wonders for Philippine tourism, and in highlighting restaurants previously not so well-known.
And if last year’s run is anything to go by, the Michelin Guide’s presence got a lot of us eating and dining out more—which benefited not just the restaurants listed, but the industry as a whole—carinderias, casual spots, and fine-dining establishments alike. That, I believe, makes it a win-win-win for everyone.
Frequently Asked Questions
All of last year’s Michelin Star recipients successfully maintained their stars in the 2027 Guide.
Flow received one Michelin Star in its first year, led by young chefs Kevin Uy and Gato Ong.
Chef Francis Lacson of the Marikina restaurant Digamo was bestowed the Young Chef Award.
Ron Job Sanchez received recognition for Exceptional Cocktails for his creative drinks at restaurants like Metiz, Automat, and Cutiepie.
Pampanga and Cavite saw a notable increase in representation, alongside continued recognition for Cebu as a dining destination.
There was an unclear distinction between the Bib Gourmand and Michelin Selected categories, as some Selected spots feel more everyday affordable while certain Bib Gourmand choices are less budget-friendly.
Veteran writer Ige Ramos notes that global recognition brings great value by boosting Philippine tourism and highlighting lesser-known restaurants, which benefits the food industry as a whole.
