Restaurants
After weeks of rain and gloomy skies, Pho Bar serves up the kind of steaming bowl that warms you from the inside out.
At Dominion Cellar, the two chefs bring Rizzo’s Asian cooking and Garcia’s European sensibilities together for an intimate dinner tied by thoughtfully selected wines.
Seafood 8 by Olio’s pairs fresh seafood with eight signature sauces inspired by chef Oli Buenviaje’s travels, giving familiar ingredients a few new directions.
From spicy salads to grilled tofu and mushrooms, Nara Thai’s new vegetarian offerings showcase another side of authentic Thai cooking.
The Michelin Selected restaurant brings its live-fire cooking to Makati Shangri-La before opening a bigger permanent home in Rockwell.
At his namesake restaurant along Arnaiz Avenue, chef Yusuke Hino lets pristine seafood, precise technique, and thoughtful restraint do the talking through an omakase built on deceptively simple flavors.
Manila Sushi Chef’s Yuki Anzai brings his Edomae-style dishes to an intimate 12-seat counter serving seasonal seafood hailing from Japan’s Toyosu Market.
From late-night hotpot to fried chicken, Filipino chefs reveal the surprisingly simple comfort foods they crave after hours of cooking for everyone else.
A beloved stop for generations of Bulakenyos, Eurobake carries on a family baking legacy that began with Panaderia La Concepcion, preserving heirloom recipes for ensaymada Malolos, inipit de leche, and other local favorites.