fine dining
Following his restaurant’s two Michelin star win, Josh Boutwood unveils Single Ingredient, a tasting menu that explores the full potential of one ingredient per course through precision, technique and restraint.
The latest edition of Now Now’s reNOWn taps Uy to transform a fast-food-inspired tasting menu into an interactive exploration of consumption, identity, and Filipino culture.
With every plate, Chef Francis Tolentino argues that the next chapter of Philippine fine dining doesn't have to be imported—it can begin in our own waters.
After years of championing local ingredients, Metiz enters a new chapter—one that’s molded by curiosity, consistency, and creative freedom.
Chef Wade Watson’s newest restaurant pairs Australian beef, timeless dishes, and a serious wine program with a restrained, no-fuss approach to modern dining.
This move has many Filipino chefs looking back to move forward.
Bryan Kong shares how his wife Maxine balances motherhood and professional life.
Chef Stephan Duhesme’s latest Makati concept proves casual food can be just as ambitious as fine dining.
The accomplished chef returns to Manila with Tadhana Makati, a tasting menu experience that transforms familiar Filipino flavors into unapologetically personal fine dining.