The Toyo Eatery crew goes back to basics with Papi Jepe Ihaw-Ihaw, a spirited al fresco pop-up series. Chef JP Cruz (now the head chat at Inatô) and his team sling downright delicious Filipino street food, from chicken and pork barbecue to kamote, sweet corn, and even longganisa—and yes, they serve rice, too.

Though the dishes are familiar, you’ll find the same reverence for provenance, quality ingredients, and technique at the core of Toyo Eatery. Pull up a seat, graze across your ihaw-ihaw favourites, and wash it all down with beer, wine, and Filipino-inspired cocktails.

Related: Tatler Dining Awards 2024: Find out who won Best New Restaurant, Chef of the Year, and more

Growing up in a family of foodies and restaurateurs, Mark Dee always had a fascination with all things food, though his journey to opening Mireia Dining was long and winding. After a career in public service in Bulacan, Dee returned to Manila and found himself back in the kitchen, keeping his hands busy with concepts like food subscription meals, Neapolitan pizza, burgers, and even ramen kits.

Inspired to take things to the next level, the self-professed “food-obsessed home cook” decided to take the leap and open his home for private dining services. The dishes on his tasting menu all begin with a premium ingredient, accentuated with uncomplicated touches to let his star ingredient shine.

Related: Mireia Dining: A new private dining concept in Makati with a 6-course tasting menu

Feast on the flavours of Italy at Pasticci, a private dining concept by Venetian chef Giacomo Gervasutti. Once at the helm of Marina Terrace boutique hotel and Italian restaurant in Palawan, Gervasutti now welcomes guests to his private Quezon City residence, transporting guests to Venice with every bite. 

“With Pasticci I want to share my favourite Italian recipes and my family’s traditional recipes from my mother Marina and my lola Luana,” Gervasutti reveals. In addition to the fresh ingredients he sources from trusted local suppliers, Gervasutti utilises a wealth of ingredients imported from Italy. Delight in dishes like scallop gratin, lobster linguine, and the seafood Pasticcio lasagna in the charming space, accommodating a maximum of 16 guests for lunch and dinner.

See also: Margarita Forés announces the launch of her signature fine dining restaurant and company rebrand

Toka Wine has become a fast favourite in Katipunan. It offers a curated selection of wines, small plates, and weekend brunch staples in a laidback space. The lively neighbourhood haunt also runs a guest chef series aptly titled Toka Wine #Willhost. Here, up-and-coming chefs take over the Toka Wine kitchen, giving guests something new and delicious to look forward to.

The quarterly series acts as an incubator of sorts, giving chefs a chance to let their creativity run wild and even test out new dishes. Previous guest chefs include Luis Locsin, Francesco D'Arrigo of Fresca Pasta Bar, and Los Tacos head honcho Keith Curitana.

Read more: More than a wine bar: Toka Wine's Will Host chef series, an incubator for fresh talent

Kasaa is a highly personal endeavour for Andrew Fua, who opened the private dining concept in his family’s backyard with the goal of making degustations unintimidating. Even its name, Kasaa, pays homage to the “three important pillars” of the experience: his mother, Alicia, from whom he draws inspiration for his Filipino recipes; his father, Albert, the architect who designed their home-turned-private dining space; and finally, himself, who spearheads the operation.

Since opening his new concept, Fua and his team have hosted date nights, bridal parties, and even proposals in their intimate space, serving familiar yet creative Filipino bites like lumpiang tortang talong and sous-vide salmon with aligue-calamansi cream.

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

Determined to break into the culinary world, Kevin David moved to New York City and bide his time washing dishes at The Mark Restaurant by Jean-Georges. Over the next few years, he built up his resume with experience at restaurants throughout New York and California, including the role of sous chef at American Beauty steakhouse in Los Angeles. David eventually landed a job at M. Georgina by Melissa Perello. This promising opportunity came to an abrupt end, as the restaurant was forced to shut its doors due to COVID.

Now back in the Philippines, the resolute chef shares his delicious learnings through Idalia: a pop-up and catering concept specialising in produce-driven, purposeful cooking. The name Idalia means “behold the sun,” David shared with Tatler, hoping to “give guests that sense of warmth and hope.” Get in touch with Idalia for your catering needs, or keep an eye out for their many pop-ups and collaborations around town.

See also: Now streaming: 10 food and cooking shows you need to watch in 2024

Branded as a “social gastronomic experience”, Lasa Supper Club was born out of a desire to bring people together and forge connections with strangers over a shared love for food. “Food has always been the centre of my family’s daily ritual,” reflects Ging Carsi Cruz, who runs the pop-up series with her son, Joaquin. “It has always been my dream to have my children involved in my passion for cooking and sharing my creations with others which is why Lasa Supper Club was created.” 

Since launching in 2022, the Cruz family have introduced numerous tasting series (with a handful of sessions/seatings per menu), plus one-off collaborations with establishments like La Vie En Rose and Keepers. Now, they’ve launched tasting series four, dubbed Nomadic Curiosity.

Read more: Mother knows best: Kevin Navoa, Mela Sison, and Aaron Isip on their mothers’ culinary influences

Step into chef Sonny Tan’s abode and tuck into a contemporary feast peppered with Spanish influences. At L’Apartament Private Dining, the Culinary Institute of Barcelona graduate shares his love for delicious, innovative food—it is, first and foremost, a passion project, an outlet for him to fuel his creative hunger. “Our culinary approach is avant-garde, but with solemn homage and respect to our heritage, the place where we learned how to cook—Barcelona, Catalonia, Spain,” Tan explains.

While Tan has a flair for the experimental, he remains inspired by nostalgia. He enjoys giving guests a fun dining experience in his cosy (maximum of eight guests) Quezon City apartment. Their newest tasting menu, Memories and Inspirations draws from his storied travels through over 80 countries. 

NOW READ

Where to buy ice cream: 20 of the best local ice creameries in Metro Manila

Settling the score: What makes a best restaurant?

8 Restaurants with the best bathrooms in Metro Manila