It’s been a year since the Michelin Guide landed in the Philippines, and its debut definitely wasn’t without a bang—and plenty of buzz to go with it. And with the 2027 edition just around the corner, almost everyone in the food-obsessed crowd has thoughts on which establishments and figures ought to be in the upcoming guide.
Michelin Guide Philippines 2027: Who Could Earn a Star?
For recipients of Michelin Stars, the Guide focuses not so much decor, style, or service, but on the food and “outstanding cooking” based on ingredient quality, harmony of flavors, the mastery of culinary techniques, how the chef’s personality shines through their cuisine and consistency across the entire menu and over time.
A whopping nine Philippine restaurants were given Stars for 2026, which is definitely worth celebrating. Keeping up those Stars is another story as the Michelin Guide reevaluates restaurants yearly. Local foodies Meg Koh, Cyrene dela Rosa, and Werner Walotka believe all of the current recipients of Stars would retain them; Werner believes Toyo Eatery or Gallery by Chele could possibly join Helm as two-Starred restaurants.
As for new awardees, my fingers are personally crossed for Iai as a one-Star recipient. Chef Bruce Ricketts’ quest for mastery is relentless and his attention to detail, persistent—right in line with the Japanese way of doing things. The cooking also has plenty of parallels with Ricketts’ personality, being Japanese in backbone but also having a sense of mischievousness that he’s long exhibited in his food, even if his execution here goes more refined.
Meg thinks similarly: Iai would receive one Star, focusing on the food (which indeed is the heart of the criteria). Restaurateur and foodie Alyanna Uy is looking toward Iai and Metiz as upcoming Star recipients. Cyrene, meanwhile, has high hopes for Flow, Metiz, Iai, and Tadhana to get Stars themselves.
Werner is betting on Metiz (it “offers the same style as Hapag, Linamnam, Inatô”), Taupe Dining (for the “creative tasting menu and strong story telling”), and Iai (“Japanese precision meets Filipino soul”) as future Star recipients. From the restaurants that opened this year, he’s also betting on chef Frances Tariga’s Tadhana and Chef Mark Dee’s Mireia to get Stars.
I do wish the concept of the Green Star would make a comeback, after it was announced that it would be phased out by the end of the year. The special Star honors a restaurant’s sustainability efforts—and as loaded as the term sustainability can sound, it does matter considering the current state of the climate, water systems, biodiversity, and pollution. Of course, ethics is ethics regardless of the presence of an award, but rewarding values like commitments to sustainability is one way to encourage them on a larger scale.
Predictions for Michelin Select and Bib Gourmand
Restaurants can be listed in the Guide for reasons outside having a Star. There’s the Michelin Selected Restaurants, for those that offer a “simply good meal… using quality ingredients that are well cooked.” Then there’s the Michelin Bib Gourmand, awarded to those that serve “high-quality food at great value.”
From the new spots that opened, I’m keeping my fingers crossed for Flow to make it to the Michelin Selects. Chef Kevin Uy, who trained under Central’s chefs Virgilio Martínez and Pia Leon, made a strong landing with their Filipino-meets-Peruvian tasting menu when he opened late last year. Bakuran Tasting Club is another restaurant on my Michelin wishlist; low-key location aside, they serve a well-thought out degustation centered on ‘Asim.’ Chef Charles Montañez’s Liyab is closed as of writing, but had us seeing Filipino ingredients and fermentations in a new (and darn delicious) light.
I also hope the Guide considers the following: Cerulean, the concept by the team behind Taupe that’s playing around with local seafood in ways that make you stop and think. Cutie Pie is buzzy for good reason—their offbeat pizzas with crisp-chewy crusts are some of the best in town. Birdjovi is a standout for its playful yakitori omakase (in the lineup of which is a killer liver skewer). Agni by Mantra gives Indian specials an elegant expression that’s still comforting overall. In Marikina, Digamo goes the extra mile in both storytelling as well as taste.
For the Bib Gourmand, I’d love to see more carinderias in the lineup as these shape the dining scene in a way that’s accessible to the everyJuan. Just some off the top of my head (and these only scratch the surface) are The Original Pares Mami House in Quezon City, for their ever-soulful pares; Makati’s LSS Fastfood for their pancitPancitThe Filipino noodle dish, symbolizing long life and traditionally served at birthdays. Varieties abound, from everyday bihon and canton to regional specialties such as Quezon's habhab and Cagayan's pancit batilGo to Pancit Glossary puti that’s flavorful as can be; Chicken House Express, practically an institution at this point for their chicken inasal; and Sincerity in Binondo, whose Chinese fried chicken and duck misua still satisfy.
Meg mentions Liyab, Flow, and chef Jorge Mendez’s Pinoy Accent as her candidates for the Michelin Selects. She also has high hopes for the new restaurants of Chef Frances Tariga: the more fine-dining leaning Tadhana and the more casual seafood steakhouse Taglish. Additionally, Meg votes for La Pita Salcedo to be put in either the Selects or Bib Gourmand; La Pita already has a Bib for the Poblacion location, but Salcedo for her is their best branch.
Ingo (not their real name), a content creator who prefers to keep anonymous, vouches for M Dining to be listed somewhere in the upcoming edition of Michelin. “They’re one of the quintessential restaurants for a classic white tablecloth experience with quality and service that’s always consistent.” They also vouch for Lazy Suzy getting a Bib Gourmand, given chef Pat Go’s “creative twists on Asian food” and its affordable price point.
Chef Sau del Rosario longs for the list to have more places that “celebrate Filipino cuisine without compromising their identity,” like Via Mare and Aristocrat. “There are so many talented chefs and restaurateurs quietly doing exceptional work, particularly those championing regional cuisine. I hope Michelin discovers more of these establishments, including humble restaurants where authenticity, consistency, and heart matter just as much as technique.”
Rising Chefs, Service Stars, and Top Bartenders
Flow’s chef Kevin Uy has been a force to be reckoned with this year, despite his first restaurant in the Philippines being less than a year old. Wherever Flow ends up on the list this year, I can imagine him receiving the Young Chef Award—or at least be in the running for it.
Cyrene thinks similarly. “I see very few young chefs who are bold enough to introduce new perspectives in the market. I like that [Kevin] tries [to do it],” she explains.
Meg, meanwhile, feels strongly about Stephan Duhesme as a Young Chef Award candidate. “He’s very versatile and he cooks delicious food. I’ve seen him evolve from the first Metiz, to Metiz 2.0, to Automat and Cutie Pie,” she shares. And for Werner, Taupe’s Francis Tolentino and Hapag’s Thirdy Dolatre ought to be in the running.
For the Service Award, Meg is betting on the team of Helm, as well as Asador Alfonso’s Irene Fernandez. Werner, meanwhile, gives a shoutout to Toyo Eatery’s May Navarra (“she has international recognition”) and Celera’s Quenee Vilar (“she is the driving force behind Celera’s attentive and personal service”).
For Exceptional Cocktails, I’m all for the drinks of Arcadius Rybak, whose beverages can be found at Toma Toma, Taqueria Franco, and others. He plays around with Filipino fruits beyond the typical mango—always with superb results in my experience.
Cyrene is a believer in Big Fuzz, led by bartender Kyle Quismodo. “[It’s] undeniably the most popular bar amongst the younger generation now—the generation that most are saying no longer really drink. Yet Big Fuzz is able to capture this market with a combination of good drinks and vibe. Not just the vibe.”
Could Pampanga, Bacolod, and Baguio Join the Michelin Guide?
It would be great to see more of the Environs represented—especially Pampanga which itself has an eclectic dining scene and is inhabited by folks who are ultra-passionate about their food. Chef Sau agrees (and not just because he himself is Kapampangan, he clarifies): “Pampanga has an extraordinary culinary heritage, deeply rooted in history, culture, and tradition,” he says.
Outside the current scope of the environs, Meg has her fingers crossed for Bacolod and Iloilo. Ditto for Ingo and Negros, Baguio, Siargao, and Boracay—all of which are dining havens in their own right.
The first run of the Michelin Guide made a positive impact on the dining scene and encouraged more Filipinos to go out and eat at their nearby (and not-so-nearby) restaurants. It sure doesn’t hurt that it’s benefitted not only those that made it to the Guide, but their neighboring restaurants as well as Filipino cuisine at large. I’m positive the next edition will escalate this excitement further and make for an even more colorful, delicious dining scene in the year to come.
The second edition of the Michelin Guide Ceremony for Manila and Environs and Cebu 2027 is set at the Manila Marriott Hotel at Newport World Resorts on October 29, 2026.
Frequently Asked Questions
In 2026, a total of 9 restaurants earned a Michelin Star recognition.
Restaurants are rewarded a Michelin Star for their exceptional cuisine and high culinary mastery. Michelin Selected Restaurants are those who offer good food make using quality ingredients that are well cooked. Michelin Bib Gourmand-awarded restaurants are recognized for serving high-quality food at more reasonable prices.
The second edition of the Michelin Guide Ceremony for Manila and Environs and Cebu 2027 is set at the Manila Marriott Hotel at Newport World Resorts on October 29, 2026.
The restaurants local foodies are crossing their fingers for are Iai, Metiz Flow, Taupe Dining, Toyo Eatery, Gallery by Chele, Cerulean, Cutie Pie, Bakuran Tasting Club, Birdjovi, Agni by Mantra, Pinoy Accent, Digamo, Lazy Suzy, La Pita in Salcedo, Taglish, and Tadhana to receive Michelin recognition this year.
Yes. Some eateries in mind include The Original Pares Mami House in Quezon City, Makati’s LSS Fastfood, Chicken House Express, and Sincerity in Binondo.
Bars like Arcadius Rybak and Big Fuzz have been highly anticipated possible awardees.
For the Young Chef Award, chef Kevin Uy (Flow), chef Stephan Duhesme (Metiz, Automat, Cutie Pie), chef Francis Tolentino (Taupe Dining), and chef Thirdy Dolatre (Hapag) come to mind. For the Service Award, locals are rooting for the team behind Helm, Asador Alfonso’s Irene Fernandez, Toyo Eatery’s May Navarra, and Celera’s Quenee Vilar.
Some predictions in the conversation are Bacolod, Iloilo, Negros, Baguio, Siargao, Pampanga, and Boracay. All provinces with very rich food cultures worth recognizing.
