THE arrival of the MICHELIN Guide on Philippine shores has officially charted a new course for Filipino gastronomy, and currently, all of its stars are shining in Metro Manila.
The sheer magnitude of this achievement — nine restaurants earning the world’s most coveted culinary distinction — is a validation of Filipino talent and ingredients on the global stage. And for us Cebuanos? It presents a culinary incentive for a trip north.
Two MICHELIN Star restaurant
The biggest headline belongs to Helm, which earned a rare Two MICHELIN Stars on its debut. The rating means it is “excellent cooking, worth a detour.”
Chef Josh Boutwood, a Filipino-British talent, runs this intimate, 10-seat restaurant in Makati. Its meticulous eight-course tasting menu defines it — a deeply personal journey that marries Western precision with a profound respect for Filipino seasonality and local ingredients.
One MICHELIN Star establishments
Eight other restaurants, all located in and around the capital, have earned One MICHELIN Star for “high-quality cooking, worth a stop.” They are Asador Alfonso, Celera, Gallery by Chele, Hapag, Inatô, Kasa Palma, Linamnam and Toyo Eatery.
Toyo Eatery and Linamnam are pioneers of Modern Filipino cuisine: creative yet deeply respectful takes on native ingredients and traditions.
Gallery by Chele and Hapag showcase Filipino and global innovation with a strong emphasis on sustainability and local sourcing.
Asador Alfonso and Kasa Palma highlight Spanish and international technique, focusing on wood-fire cooking, drawing from Spanish tradition and global influences.
Lastly, Celera and Inatô invite diners to experience contemporary Asian and intimate Dining. Customers are treated to a high-level technique applied to regional Asian and sophisticated Filipino menus.
Cebuanos have always known the excellence of our local cuisine — from our street-side pungko-pungko to the world-famous, sauceless Cebu lechon. However, these stars are now a tool. They are a global spotlight, earned by Filipino chefs who have mastered the world’s most rigorous culinary criteria — consistency, mastery of technique and quality of ingredients — while simultaneously showcasing Filipino identity on the plate. / LQ3