This dining destination is marked not only by stunning gastronomic showings, attentive service, enticing ambience, and breathtaking interior design, but also by chef Tony Boy Escalante’s dedication to his craft and the industry. For over 20 years Antonio’s in Tagaytay has been the go-to for milestone celebrations, and minute indulgent moments alike. The team has been imbued with Escalante’s innate passion for all things F&B, making the restaurant experience consistently effortless. Its reputation has not faltered through the years, as it remains top of mind for discerning foodies.

Related: Passing the torch: Chef Tony Boy Escalante lets a new generation take the reigns

Dimly lit, decked out with leather chairs, and marble tables, and tucked away in the Pacific Star building, Aurora’s allure extends through its well-appointed interiors and into the captivating bites fashioned by the dynamic duo of chefs Nicco Santos and Quenee Vilar. Experience classic regional Asian fare reinterpreted by these culinary wizards as Santos and Vilar forged a daring menu designed with nostalgic memories of home-cooked meals in mind. Elegant, charming, robust, well-balanced, and full of texture, every studied course at Aurora keeps its loyal patrons coming back for more, while stories of the restaurant’s flavourful nuances continue to bring new diners through their doors.

In case you missed it: Aurora Year One: Milestones and things to come from Nicco Santos and Quenee Vilar

Equally fit for post-work catchups or romantic dates, family get-togethers, or elaborate private events, chef Colin Mackay’s well-loved restaurant sits comfortably top of mind for elegant, yet uncomplicated meals. Though their grill specialities remain a reliable choice, it’s their contemporary Asian dishes that steal the show—in large part thanks to chef Kerwin Go, who has worked alongside Mackay for upwards of two decades and now oversees the kitchen. Equipped with a well-appointed bar, the restaurant boasts extensive cocktail and wine offerings, while the staff’s thoughtful service never fails to ensure a memorable experience. Needless to say, the stunning art deco interiors are the decadent cherry on top, making Blackbird at The Nielson Tower a truly iconic destination.

Nestled in Shangri-La The Fort, Manila, Canton Road continues to be a bastion for authentic fine Chinese fare, with a specific focus on bold expressions from Cantonese and Huaiyang cuisine. The kitchen’s precision and craftsmanship, paired with a sharp attention to seasoning have resulted in beautifully cooked, artfully presented dishes that leave diners impressed and satiated. With chef Wang Wei Qing taking charge of the kitchen, the waitstaff’s subtle welcoming charm, the restaurant’s ornate interior design plus floor-to-ceiling windows, and grand private rooms complete with private bathrooms, it is no surprise that guests revisit this establishment time and time again.

Sophisticated, consistent, and downright delicious, China Blue sets the bar for contemporary Chinese food in the country—after all, the concept was tailor-made by Jereme Leung, a pioneer of the cuisine. With 40-odd years in the industry under his belt, the Hong Kong-born chef reinterprets traditional regional recipes through modern presentations, offering elegant dishes that don’t skimp on flavour. Though he has his hands full with his many signature restaurants around the globe, Leung returned to Manila in 2023 to ensure everything is up to his standards and even presented an exclusive six-course menu while he was in town. Complete with stunning interiors and stylish private rooms (with one boasting a breathtaking view of Manila Bay), China Blue remains a top pick for special occasions.

Read more: 2024 trends for the Philippine food and beverage industry

When Crosta first opened in 2017, it took the form of an unassuming container van in Poblacion, Makati. Today, it’s recognised as one of the world’s best with two branches in the country, a sister restaurant in Niseko, and a handful of upscale concepts in the works. Though the lore of their unbeatable slices had steadily spread throughout the metro, their upward trajectory skyrocketed in February 2023 with the introduction of their new head chef Yuichi Ito, previously of the famed Pizza Bar on 38th at the Mandarin Oriental Tokyo. Between his homemade ingredients, next-level weekend specials, and groundbreaking pizza omakase (the country’s first), Ito took one of the city’s best pizza shops and turned it into one of the country’s best restaurants, currently ranked as the number 2 pizzeria in APAC. Home to the cherry Culatello pie dubbed the World Pizza of the Year 2023 and chef Yuichi Ito who was named Best Pizza Maker 2024, Crosta shows no signs of slowing down.

Related: Best Pizzas in the Philippines 2024: 2nd best pizzeria in APAC and this year's Best Pizza Maker award go to the Philippines

With its luxurious design and palatial size, this top-of-the-line Chinese restaurant certainly lives up to its name. From the moment you enter its grand foyer decorated with accents of gold and a dramatic chandelier, you get the feeling you’re in for a spectacular meal— and East Ocean Palace manages to surpass these expectations, every time. Specialising in Cantonese cuisine, the restaurant is celebrated for its consistent and exceptional quality, offering both traditional and innovative Chinese dishes by head chef Ng Chi Cheong. Whether you enjoy your meal in the dining hall or in one of their many well-appointed private rooms, you’re guaranteed attentive service from the hospitality team to ensure a memorable dining experience from start to finish.

With 10 successful years under its belt, Gallery by Chele has plenty to be proud of. Founded by Juan Carlo Calma and chef Chele González, the restaurant has become known for its innovative experimentation with Filipino produce to create global flavours and showcase bold artistic culinary expressions. Gallery by Chele puts sustainability at the forefront of its practice, having developed deep relationships with producers and even houses its own herb garden at the restaurant. Ultimately, the restaurant is González’s love letter to the Philippines, as it not only impacts the country by continuously pushing F&B boundaries but also through investing in the future of local talent. A number of now top chefs have trained under this kitchen, while more continue to be groomed, as they come to understand the specific lessons he cherishes.

See also: 10 years of chef Chele González in the Philippines

At Hapag, nothing is ever what it seems: chicken inasal takes the form of a cracker sandwich, arroz caldo is served with a creamy heap of uni, and the flavours of laing are distilled into edible stones. In 2023, chefs Thirdy Dolatre and Kevin Navoa upped the ante with a series of collaborations featuring the likes of Linamnam, Mōdan, and Kuala Lumpur’s Nadodi, and even featured at the Kita Food Festival in Singapore and Ubud Food Festival in Bali. On home turf, Hapag launched a pop-up at The Balmori Suites Chef’s Table called Ayá, serving Filipino-style tapas, inventive cocktails, and spirited wines. The team brought their talents and hospitality to the homes of many through Hapag Private Dining, relaunched exclusively for the holiday period. Through it all, the restaurant has also been busy with its big move to Makati and bid adieu to its Katipunan home with a heartfelt Greatest Hits menu.

Pull up a seat and indulge yourself in culinary theatre at Helm, chef Josh Boutwood’s premier dining destination. Marrying flavours and techniques from all over the world, each degustation promises to excite and delight, fostering a deeper appreciation for the star ingredients of the show. Its newly-minted home at Ayala Triangle Gardens further elevates the experience, brimming with thoughtful, sleek design that further highlights Boutwood’s artistry. With just 24 seats, the restaurant lends an air of intimacy to every experience, be it a romantic date with that special someone, or one of their exciting one-night-only collaborations.

Related: A ‘Star Wars’-inspired menu at Helm by Josh Boutwood

Experience excellence in kaiseki with every precise knife cut and elegantly simple but perfectly executed dish at Kyo-To in Legazpi Village. With a focus on seasonal produce, all diners can expect to be served only the most premium and market-fresh ingredients sourced from various prefectures of Japan. At this unassuming, understated, and ultra-refined restaurant filled with intimate private dining rooms, prepare yourself for a feast for the senses. Embark on a gastronomic journey where simplicity ensures that produce remains the star of the show, complemented by choice ingredients and precise cookery which are utilised to elevate its already stunning attributes. Chef Ryohei Kawamoto, the man responsible for Kyo-To’s impressive tasting menus, can be seen behind the eight-seater kappou counter where he is laser-focused.

At Linamnam, Filipino cuisine is re-defined by Don Baldosano, a young, daring, curious, and experimental chef. His thirst for knowledge keeps him eagerly learning about heritage ingredients, native produce, and traditional techniques. As Baldosano ventures around the Philippines, he forges bonds with producers and gains deeper appreciation for our food culture, which he takes back to Linamnam and contemporises much to the delight and surprise of his diners. Here, he takes an omakase approach to the neo-Filipino tasting menu; every day is an opportunity for him to express himself and create anew. Baldosano only works with what he is able to source the day of service and thus the final menu for the night is only formalised with mere moments to spare.

See also: Proudly Promdi puts forgotten Filipino beverages on centre stage

This restaurant remains as a comfort zone for many because it never fails to satisfy. Warm, chic, refined, sophisticated, and refreshing are only a few of the many delicious adjectives that come to mind when thinking of M Dining. Here, chef Tom Bascon’s creativity is boundless, as he excitedly and expertly expresses himself through M Dining’s modern European menu with striking bold Asian twists. From bar chow to the formal menu, every dish is cooked with emotion, and you can taste the depth of thought with every mouthful. Linked to specific memories and inspired by experiences, the food put forth at M Dining is nostalgic yet progressive. Bascon also regularly releases innovative tasty additions to the already stellar menu, keeping diners on their toes, eagerly anticipating what they should try next.

Chef Stephan Duhesme is an intellectual cook, a culinary talent who gets lost in thought, and is buoyed by his utter obsession with food and desire to express his perspective. Thrilled by the vibrance of what Filipino cuisine can be, he proudly contests what it has been previously presented as. At Metiz, he serves Filipino food unlike you have experienced before, using local produce and global techniques to masterfully craft signature flavour profiles our country and food culture are known for. The menu presents meals unlike the classics and feel far from derivative—instead each dish is inspired and adventurous, yet shows a refined restraint. Duhesme’s meticulous mind is shared with every diner as he infuses a part of himself with every menu iteration and continues to bring attention to the vibrant culinary landscape of the Philippines.

Read more: What exactly is Filipino fine dining?

A unique and unmistakable blend of modern French food with Filipino flair is what you can expect to find at Metronome. Miko Calo is a chef who is known for her no-nonsense approach to running a kitchen and absolute dedication to birthing breathtaking food. She skillfully choreographs the relationship between every ingredient used, culminating in her smile-inducing gastronomic masterpieces found at Metronome’s forward-thinking tasting and à la carte menus. Through the years she has grown to be more unafraid, finding herself more self-assured and ready to tell her story, unabashedly. Calo's recent tasting menu at Metronome underscored this exactly, as she took calculated risks which paid off, deliciously.

In case you missed it: Chef Miko Calo launches a new tasting menu at Metronome

Few names have risen to superstardom as rapidly as Mōdan. As word of chef Jorge Mendez’s culinary brilliance spread through town, the 12-seater neo-Japanese restaurant quickly became one of the most sought-after dining experiences in the country. Following the overwhelming success of their first menu, Mendez has since launched their second and third menus, revealing there’s much more to be discovered from this chef on the rise. While the cuisine is certainly modern, each dish remains deeply personal, anchored by Mendez’s memories. Humble and hardworking, the taciturn chef may not say much with his words, but his food speaks volumes.

Related: Mōdan MNL ventures beyond Japan with its third menu, Global: Asian Leg

A timeless dining institution from chef Colin Mackay, People’s Palace specialises in refined Thai cuisine made with only the finest ingredients. With its central location, classic interiors, warm hospitality, and inviting greenery enveloping the al fresco dining space, the beloved Thai restaurant has become a go-to spot for any occasion that seamlessly fits into one’s day. As a result, their chicken in pandan leaves, crispy catfish salad, and pad Thai goong have become comfort food staples for many, while the restaurant’s daily specials provide something new to look forward to with every visit.

This gem within Karrivin Plaza is the brilliant chef Jordy Navarra’s playground. In the kitchen, his imagination runs wild as he pays homage to the Philippines's bountiful culinary history, and nuances of our various regional cuisines. At Toyo Eatery, Filipino food is modernised with elegance as Navarra tells a well-woven story through his dynamic tasting menu which takes diners on a gastronomic adventure through the Philippines’ history and across our islands too. With every dish, he introduces us to new facets of the country’s culture as familiar ingredients and flavours are spun on their heads and presented through the lens of Navarra’s distinct perspective. Sustainability is deeply ingrained in the restaurant’s DNA as the team nurtures close connections to producers and practices a minimal-waste approach to cooking. Here, hospitality is taken to heart as they strive to educate and pamper guests while developing an approachable yet elevated fine dining atmosphere.

See also: Inatô by JP Cruz, a new Filipino dining experience

Perfect cuts of ultra-fresh fish, succulent slices of prime Wagyu, juicy and golden katsu, plus plump handmade noodles with just the right amount of chew are just a few of the spectacular dishes that diners can look forward to at Tsukiji. Throughout its time in the Philippine dining scene, this restaurant has failed to disappoint its loyal patrons. Tsukiji’s consistency, quality control, dedication to the purity of Japanese cuisine, and focus on the importance of expert cookery have kept Tsukiji on top, time and time again. Walking through their doors makes guests feel comfortable, like they are coming back home, as they are greeted by a team that warmly recalls customer names, and usual orders, and treats people like family.

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