The best tasting menus in the Philippines as featured in the Tatler Dining Guide 2024

This modern Filipino restaurant is known for creative takes on familiar dishes while showcasing native ingredients. As one of the pillars of progressive Filipino cuisine, Hapag’s move from Quezon City to Balmori Suites in Makati brings its innovative spin on local flavours to a wider and more global audience. Chefs Kevin Navoa and Thirdy Dolatre blur the lines of convention and preconceived notions on Filipino food as they play with local ingredients while exploring its possibilities by highlighting regional dishes and cooking methods.

Tatler Tip: Head up to Aya, their new cocktail lounge on the second floor for a beautiful nightcap experience 

See also: The new Hapag and cocktail lounge Ayà open at The Balmori Suites

As the dramatic interiors of the Ayala Triangle venue suggest, chef Josh Boutwood’s signature restaurant is not bound by any particular cuisine, country, or region. Helm is truly where he is able to creatively express his ideas and principles while gathering inspiration from various cultures as he celebrates the best ingredients in profound ways. The tasting menus are thematic and swayed by chef Boutwood’s moods, allowing the seasoned veteran creative license and virtuosic culinary moments.

Tatler Tip: Book your table according to your plans for the evening: whether it is an al fresco dinner with friends, a romantic date that requires a quiet corner, or a multi-sensory dining experience which calls for a seat at one of the chef’s tables.

Related: Helm by Josh Boutwood moves to its new home at Ayala Triangle Gardens, Makati City

This impressive kaiseki showcases quality Japanese products and culinary craftsmanship in a multi-course experience. Escape into the serene and refined confines of Kyo-To and tuck away into any of their private rooms or their sushi kappou to partake in the restaurant’s elegant kaiseki dining experience. Every artfully crafted dish is a feast for the senses. Chef Ryohei Kawamoto is the man behind the kappou. Hailing from Kyoto, he brings his decades of experience and passion for exquisite Japanese fare to discerning diners in the Philippines. With every menu, he pays homage to his roots while changing with the seasons as quality produce and expert cookery remain at the core of his craft.

Tatler Tip: Their off-menu Wagyu shabu-shabu is a must.

See also: Where to order paella in Metro Manila 2024

Young gun chef Don Baldosano shines a light on Filipino cuisine at this impressive operation that operates out of his family home. Gourmands gladly make the drive to this residential Parañaque village for chef Don Baldosano’s progressive Filipino cuisine. He works closely with farmers and relies heavily on the availability of heirloom ingredients that are the foundation of his innovative style. From these, he builds his tasting menus which showcase lesser-known local ingredients and cooking techniques. Through Baldosano’s efforts, he is able to deliver memorable meals, and has made himself known as a young talent to watch out for.

Tatler Tip: The chef is quite a fan of natural wine, and trusting him with the food and wine pairings will surely enhance one’s dining experience.

Chef Stephan Duhesme champions Filipino ingredients and local producers through modern dishes grounded in memories of regional flavours. With every new menu at Metiz, chef Stephan Duhesme unravels another layer of understanding Filipino cuisine. By decoding its fundamentals—the intriguing flavours that form the very essence of Filipino food— the team manages to craft innovative dishes that feel novel yet nostalgic at the same time. True to the traditional Filipino diet, their menus heavily lean towards vegetables and seafood while embracing the delightfully pungent, sour, salty, and even bitter profiles that comprise the cuisine’s genetic code.

Tatler Tip: Come for the food, stay for the cocktails.

See also: Meet Askal: The new must-try Filipino restaurant in Melbourne’s CBD

Chef Jorge Mendez presents a briliant, highly personal modern Japanese tasting menu like no other. Technique takes a front seat at Mōdan MNL, where chef Jorge Mendez shares personal memories and love for all things Japan through every plate. Praised for its creative and contemporary Japanese cuisine, the intimate 12-seater restaurant has quickly become one of the country’s most sought-after dining experiences. Expect daring flavour combinations, emotional storytelling, and impressive technique—but above all else, expect the unexpected as Mendez continues to surprise with every menu.

Tatler Tip: Follow Mōdan MNL on Instagram to get notified before they open reservations for the weeks ahead

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

Make your way to Tandem to try this ingredient-focused tasting menu concept by chefs Mikee Lopez and Alex Tan. Here this dynamic duo apply their classical training and experience to their latest endeavour—their Legazpi Village fine dining concept showcasing innovative expressions using local produce and ingredients. Here storytelling is achieved with food as their medium, and is paired with genuine, unpretentious service. Their global tasting menu is not bound by any cuisine but rather driven by themes and food philosophies, such as plant-forward cooking and striving for zero-waste.

Tatler Tip: Book a seat at the chef’s table where you get a nice view of all the action and get to know the chefs.

See also: New Makati restaurant: Tandem, a plant-forward tasting menu concept

Chef Jordy Navarra's modern Filipino restaurant that has become pivotal in pushing the envelope of our nation's cuisine. Navarra never sought to reinvent Filipino food. Rather, he grants it its due reverence in an elevated setting. By underscoring the resourceful techniques behind a kinilaw, championing a forgotten artisanal salt, or simply presenting a humble but perfectly fried fish, they invite us to rediscover Filipino cuisine in its fascinating diversity and fall in love with it all over again. This is a stunning example of Filipino fine dining and a strong showing of Pinoy hospitality (sincere and unadulterated) which has placed them alongside the best in Asia.

Tatler Tip: Have you tried Toyo Eatery’s kamayan menu? The playful, casual dining experience encourages guests to get their hands dirty (literally!) as you feast on expertly made Filipino classics.

Award-winning A5 Kobe beef is the star of the show at this Japanese concept, where chef Erik Idos utilises the prized meat in creative, extravagant bites. Among the towering skyscrapers of the bustling Bonifacio Global City is Wagyu Studio, a sophisticated Japanese restaurant specialising in Wagyu. Starting with only the finest beef, their team of seasoned chefs meticulously leverage technique to underscore this prized ingredient’s luxurious quality and natural, delicious flavours. Graze across their delectable yakiniku selection, tuck into one of their Kobe beef steaks, or opt for an indulgent chateaubriand sando.

Tatler Tip: Wagyu Studio’s new menu features a range of premium meats and seafood, including sashimi, caviar nuggets, and karaage wings.