Restaurants
Long before ramen became mainstream in the Philippines, Ramen Yushoken built its reputation on craftsmanship, discipline, and an unwavering commitment to perfecting every bowl.
Originally envisioned as a Hong Kong roast concept, FHF spent three years finding its identity before homemade noodles and dim sum transformed it into one of Manila's newest dining destinations.
After saying goodbye to the iconic Apple Pie, McDonald's introduces two new desserts and the Poptato. Here's our verdict.
For the follow-up of Sapnay, Kumba’s Tina Legarda gathers three of the country's most admired chefs for a collaborative dinner that explores the deeply personal ways Filipinos cook.
At his new Poblacion restaurant, the filmmaker swaps scripts for smoky grills, proving that his bold storytelling works just as well on a plate.
Known for its free-form cooking and ingredient-driven philosophy, the Salcedo restaurant is unveiling a menu that's 95% new—created exclusively for its residency at The Balmori Suites.
Chef Chad Ayson's new savory menu showcases the side of the brand, and the chef, that diners may not have seen before.
Taking over the former Inagiku space, SHIDO combines contemporary Japanese cuisine, thoughtful design, and immersive hospitality in Makati Shangri-La's newest dining destination.
Inspired by their trip across Ifugao, Kalinga, Mountain Province, and Baguio, the latest tasting menu of Hapag celebrates the Cordilleras through indigenous ingredients, preservation techniques, and regional food traditions.