Restaurants
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.
Walk into Taglish expecting a manifesto on Filipino cuisine and you'll leave surprised.
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.
Fire, premium ingredients, and Spanish tradition come together at this newest Makati restaurant inspired by the timeless craft of cooking over live coals.
After nearly two decades of sharing recipes through television, chef Rosebud Benitez's first restaurant feels less like a long-awaited career milestone and more like an invitation to come over for a meal.
Dining out is a whole experience. At the end of the day you’re there for the food and the company, but it still is fun to take the time to put together a good outfit that matches the atmosphere.
"KAEN came from a desire to simplify," Marvin says.
From crispy kakiage rice bowls to creamy shrimp noodles, every dish at Pura is thoughtfully designed to highlight the sweetness and texture of premium shrimp.