Cerulean by chef Francis Tolentino is not just a seafood restaurant

The name itself conjures the ocean’s deep blue, inspiring every decision, from sourcing to presentation. Walk into Cerulean and you feel the distinction from its sibling, Taupe. Where Taupe is a narrative-driven tasting experience—intimate, precise and dramaturgical—Cerulean opts for discovery and conviviality. It’s an à la carte restaurant that encourages sharing, a format that reflects the social nature of seafood and Asian dining in general, with dishes meant to be passed around, sampled and talked over. “It also lets us respond more quickly to what’s available each day. Since we’re working closely with seasonal seafood, the flexibility of an à la carte menu allows us to showcase the freshest ingredients at their best,” explains Tolentino.

The menu philosophy is rigorous and refreshingly simple. According to Tolentino, every dish must answer three questions: does it highlight seafood rather than overpower it; does it tell a story about Asia while remaining true to local identity; would people want to return for it? Dishes are the product of prolonged research, countless samplings and iterative refinement—not to innovate but to rediscover and re-present what already works. Tolentino and his team examine the balance, texture and technique of classic Asian dishes, then reinterpret them with Philippine ingredients and a contemporary sensibility.

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For a first visit with a group of four, Tolentino recommends a progression that showcases the restaurant’s breadth. Begin with fresh seafood selections and cold appetisers, such as the sea bass crudo, the kombu mackerel or yellowfin tuna ceviche. Follow that with a couple of the signature hot starters: the scallop and crab mantou brioche is an early favourite, as well as the chilli aligue prawns that come with an asian sesame focaccia to soak up all that aromatic sauce. 

A large fish for sharing is a fitting centrepiece, and the palapa-smoked maya-maya has become cause for return visits. The Palawan red snapper fillet is dry-aged, smoked and then steamed, flavoured with a rich tomato coconut sauce and served with basmati rice made aromatic with the sweet and spicy Maranao condiment. For those who need a bit more, an order of the Malasugi claypot rice is bound to satisfy with the richness of uni and the meatiness of swordfish. End the meal with a surprising range of sweets infused with seafood, plus another glass or two of sake.

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But Cerulean is as much about the future as it is about tonight’s dinner. “Our immediate focus is to continue evolving the menu based on the country’s incredible seasonal catch and to strengthen relationships with local fishermen and producers. We’re also exploring collaborations with regional chefs and creating special experiences that highlight different coastal communities across the Philippines,” Tolentino discloses. The potential implications are worth noting. As more chefs and restaurateurs ask similar questions about provenance, technique and identity, a higher demand emerges for sustainable practices and elevated market value for indigenous species. Done responsibly, such shifts would have ripple effects—better livelihoods for fishermen, more mindful consumption and a culinary identity that is proudly and intelligently Filipino.

In a country where the ocean is an ever-present backdrop to daily life, Cerulean asks that we look more closely at what the sea gives us and how we might serve it with both imagination and reverence.

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