fine dining
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.
There’s zero mention of the term “fusion” anywhere in the experience—and for good reason, as it’s the opposite of what the chefs are doing.
At Gallery by Chele, rice takes center stage, turning a daily staple into something worth rethinking.
Chef-owner Mark Dee still calls himself a home cook, but the offerings at his first full-fledged restaurant show a chef with a more cosmopolitan flair.