Celera is crowned Best New Restaurant Asia Pacific at Tatler Best 2026—a first for the Philippines

The annual lists showcased 300 establishments across the region: the Best 100 Restaurants, Bars and Hotels defining how we eat, drink and travel today. Alongside them came over 30 Best-in-Class awards, spotlighting outstanding achievements in each category.

For the Philippines, it was a historic night. Tatler Best Asia Pacific 2026 recognised 13 Philippine establishments—seven restaurants, three bars and three hotels—and, for the first time, an Asia Pacific Best-in-Class win. It is a milestone that cements the country’s status as a destination the region can no longer overlook.

From intimate tasting counters in Metro Manila to private islands in Palawan, this year’s honourees span the full breadth of Philippine hospitality: chefs reinterpreting regional heritage, bartenders reinventing the classics and hotels championing intuitive service and responsible luxury.

See also: The Asian chefs who refuse to play by Western rules

Set within the former terminal of Manila’s pre-war airport, now restored with Art Deco sensibilities, Blackbird at the Nielson Tower moves elegantly between world classics and contemporary Asian cooking. With chefs Colin Mackay and Kerwin Go steering the ship, the restaurant remains an institution for refined à la carte dining and polished service. 

Celera makes its debut on the list in 2026, bringing home the Philippines’ first Asia Pacific Best-in-Class award: Best New Restaurant. Chefs Nicco Santos and Quenee Vilar express Southeast Asian flavours through French and Asian techniques, crafting a cuisine that is beyond definition. The monumental win marks a decisive step forward for Philippine fine dining.

More than a decade in, Gallery by Chele approaches each tasting menu as an anthropological endeavour, centring Philippine produce such as cacao, coconut and heirloom rice. Chefs Chele González and Carlos Villaflor develop every menu through months of research with farmers and producers, then further months of experimentation, transforming local crops into contemporary expressions of Philippine gastronomy.

At Hapag, chefs John Kevin Navoa and Thirdy Dolatre develop their progressive Filipino menus through research and fieldwork into regional cuisines and cooking practices. Each course draws on indigenous craftsmanship, detailing the country’s multifaceted culinary heritage through inventive dishes and inspired storytelling.

Helm by Josh Boutwood treats its minimalist dining room as a stage for the chef’s whimsical, intellectual cooking. Thematic tasting menus change every four months, travelling from global street food to cinematic fantasy, each course carrying the technical precision and clarity of flavour that define Boutwood’s work.

At Inatô, whose name means “our way” in Binisaya, chef JP Cruz offers a personal interpretation of his heritage from an intimate counter where kitchen and dining room become one. Guests leave the meal entirely in the team’s hands as traditional techniques meet seasonal local and global produce, resulting in contemporary Filipino cooking that finds fresh perspectives on familiar flavours.

Now celebrating its tenth year, Toyo Eatery continues to pursue Filipino cuisine as a lifelong inquiry, one that has ripened into quiet authority. Chef-patron Jordy Navarra and head chef Patch Marce keep rediscovering the everyday and pair it with hospitality that welcomes guests like old friends: fine dining seen through a distinctly Filipino lens.

Related: In Conversation: Josh Boutwood and Jordy Navarra on the evolution of Philippine dining

Hidden behind a red door in Makati’s Little Tokyo, Big Fuzz is a warm, analogue escape of eclectic sofas and crackling vinyl rock records. Co-owner and head bartender Kyle Quismundo reimagines classics through a pop-culture lens with modern techniques. Central to it all is a laid-back spirit that envisions Big Fuzz as a place of gathering, making it a true neighbourhood favourite.

Problem Child has rewritten the rules of Makati’s drinking scene. Beverage leads Kevin Corales and Patrick Leyble Jr, who founded the bar with Wendy Esteban, reinvent the space every three months, from menu to staff uniforms, with each cycle guided by a single colour. Every House Problem cocktail follows suit, fusing culinary technique with an engineer’s appetite for experimentation.

The brainchild of Lee Watson, The Spirits Library houses an encyclopedic collection of rare bottles, vintage glassware, historic bar books and curious antiques. Alongside senior general manager Edward Reyes, Watson draws the menu from Charles Baker’s 1939 travelogue The Gentleman’s Companion, reviving historic drinks through modern techniques.

See also: The Philippine Cocktail Fiesta heads to Cebu this November 13 to 15! Here’s what to expect

Accessible only by private plane, Amanpulo remains synonymous with exclusive island luxury in the Philippines. Its casitas and villas, designed by architect Francisco “Bobby” Mañosa after the traditional bahay kubo, offer guests a private corner of Palawan. Aman’s hallmark of exceptional, intuitive service extends to every detail, from turtle releases timed for visiting families to private dinners on the beach beneath the stars.

Known as the “Island of the Sun”, Pangulasian Island Resort in El Nido sits within the protected seascape of Palawan’s Bacuit Bay. Under Ayala Land Hospitality, its 42 villas pair eco-sensitive architecture with renewable energy initiatives, while guests are invited into coral monitoring, mangrove walks and the island’s thriving marine sanctuary—a compelling model for responsible luxury in the Philippines.

In the heart of Bonifacio Global City, Shangri-La The Fort, Manila serves as a gathering ground for the metro’s tastemakers and travellers. With eight restaurants and two bars, including The Back Room, and a culinary team led by chef Joris Rycken, it stands among the country’s strongest F&B properties. More than 20 event spaces, a ballroom for 1,800 guests and the expansive Kerry Sports Manila complete a hotel that evolves alongside the city it serves.

Thirteen names and one historic first: after a decade of gaining momentum, Philippine hospitality stands stronger than ever. All eyes now turn to the Tatler Best Philippines Awards 2027 this March. Stay tuned.

Tatler Best Asia Pacific 2026 is held in partnership with venue partner Yan Garden, Shanghai and strategic wine partner Wynn Resorts Macau. 

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Tatler Best-in-Class: awarding the best restaurants in the Philippines 2026

Tatler Best-in-Class: awarding the best bars in the Philippines 2026 

Tatler Best-in-Class: awarding the best hotels in the Philippines 2026