Restaurants
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.
Once nicknamed the “50 Yen Restaurant,” Ootoya brings its philosophy of simple, balanced meals from Tokyo to Manila.
At Gallery by Chele, rice takes center stage, turning a daily staple into something worth rethinking.
From the halls of Ding How to the street-luxe energy of Dai Pai Dong, "Lami, Paspas, Barato" proves a timeless dialect
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.
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