Where to celebrate Mooncake Festival 2026: the 20 best Chinese restaurants in the Philippines

Canton Road at Shangri-La the Fort, Manila, remains an authority on the Cantonese dining experience, blending traditional heritage with contemporary artistry. Executive Chinese chef Wang Wei Qing leads the kitchen, presenting a curated selection of Cantonese, Huaiyang and Taiwanese signatures. The elegant space offers a refined yet accessible environment where authentic flavours are crafted with modern flair. As the restaurant prepares to unveil a new menu, it continues to provide a stylish setting for family gatherings, ensuring every dish reflects the hotel’s high standards for quality.

Tatler Tip: Canton Road boasts some of the most stylish, well-appointed private rooms in the country, with plush lounge areas, spacious table seating and your own dedicated waitstaff (not to mention, a private lavatory).

Chairman Fu Hotpot Bar at Newport Mall offers a refined regional Chinese experience centred on bold flavours and personal golden solo pots. Chef Francis Lim leads the culinary vision, presenting a curated flow from small plates like spicy fried eggplant to slow-crafted broths and premium meats. The beverage programme, shaped by experts Lester Ligon and Ian Santos, features Asian-inspired cocktails and sophisticated wine pairings. With its warm red tones and sincere hospitality from the team, the restaurant provides an intimate setting for meaningful connection and celebration.

Tatler Tip: For a subtle Sichuan kick, ask your server to make your appetisers mala-spiced, lending a gentle, numbing heat that adds depth to the starters. This hidden option is a well-loved secret among regulars who enjoy a more aromatic and layered opening to their hotpot journey.

China Blue by Jereme Leung redefines contemporary Chinese cuisine through a masterful blend of tradition and modern artistry. Executive Chinese chef Eng Yew Khor and celebrated chef Jereme Leung present innovative regional specialities tailored for the modern table. Their new à la carte creations and dim sum selections ensure a dynamic experience that remains deeply personal and refined.

Tatler Tip: Try the off-menu laksa or steamed snow fish with minced ginger and crispy taoso. Book a table when chef Jereme Leung returns to taste his new creations.

Related: Tatler Best 20: the best restaurants in the Philippines 2026

By stepping into Choi Garden at Rockwell, guests are transported to China through its bright, bursting flavours and sentimental, traditional decor. This Hong Kong culinary mainstay has spent the last year fostering a loyal community, even tailoring menu items to regular diners’ preferences. Led by a hands-on executive chef from Hong Kong, the kitchen excels in premium roasting and live seafood prepared to order. Beyond the new chef’s specials, the staff’s warm hospitality shines through with their willingness to accommodate off-menu requests.

Tatler Tip: For a truly bespoke experience, leverage the kitchen’s hospitality by requesting off-menu dishes or having the live seafood prepared to your specific taste, just as the Rockwell regulars do.

Crystal Dragon at City of Dreams Manila remains a premier destination for refined Cantonese and regional Chinese cuisine. Executive chef Danny Khoo and chef de cuisine Chan Choo Kean lead the kitchen, while chef She Chong Ngooi oversees an expanded selection of over 20 innovative dim sum items. The menu balances tradition with modern flair, featuring hand-carved Peking duck and premium sustainable ingredients. Guests can enjoy their meal in a sophisticated oriental setting, complemented by a rare 50-year vintage Maotai and a curated list of fine Chinese teas.

Tatler Tip: Request the off-menu aromatic braised baby abalone with homemade egg tofu or the wok-fried beef tenderloin with black pepper, both of which highlight the kitchen’s precision with premium ingredients.

East Ocean Palace remains a premier destination for authentic Cantonese cuisine, blending grand ambience with culinary precision. Under the guidance of executive chef Ng Chi Cheong, the kitchen produces handcrafted dim sum and expertly executed wok dishes. The restaurant continuously refines its operations and invests in R&D to ensure a premium experience. All guests are treated to a luxurious time that celebrates genuine Cantonese flavours and artistry.

Tatler Tip: The team is very accommodating–if you are craving something, they might just be able to make it for you.

The Empress Dining Palace is a comprehensive destination for authentic Chinese cuisine in Bonifacio Global City. Under executive chef Li YingXu, the menu now spans Cantonese, Jian Nan and Szechuan traditions, featuring live seafood and meticulously handcrafted dim sum. Recent renovations have refined the elegant atmosphere, complementing updates to the à la carte selections. From sophisticated roasted meats to exclusive celebration menus, the restaurant remains a distinguished venue for both intimate meals and grand festivities.

Tatler Tip: They introduced weekday all-you-can-eat dim sum and have expanded their off-menu specials (available only for their unique celebration menu sets for large groups).

A cornerstone of the Makati dining scene for nearly 25 years, Hai Shin Lou continues to honour the rich traditions of Cantonese cuisine under the steady guidance of chef Tommy Yau. The restaurant features light-filled, modern Chinese interiors, serving as an upscale choice for casual celebrations (of all kinds). They proudly source from both local Philippine waters and trusted international suppliers to bring you the best of the ocean. They even have a signature interactive seafood showcase where guests can select the freshest catches.

Tatler Tip: Try their off-menu baby suckling pig with hoisin sauce and be sure to look for restaurant manager Ben Chong, who oversees a refined beverage programme, ensuring that every meal has its ideal pairing.

In a dining landscape often dominated by Cantonese fare, Hua Yuan Brasserie Chinoise stands as a rare bastion of authentic Shanghainese cuisine in Manila. Helmed by chef Xu Qiao Yuan, the kitchen balances traditional techniques with modern refinement, utilising organic and seasonal ingredients. The space, inspired by the chic Sino-Franco aesthetic of Shanghai’s former French Concession, provides a sophisticated backdrop for yum cha service or a refreshed, extensive à la carte menu. Under manager Jessica Chua, the experience remains a nuanced exploration of heritage and craftsmanship.

Tatler Tip: Inquire about exclusive off-menu premium items such as seasonal hairy crab, or opt for the upgraded unlimited yum cha lunch to experience the full breadth of chef Yuan’s Shanghainese mastery.

Since opening in December 2024 at Hann Resorts, Lucky Dumpling has quickly become a local favourite for authentic Cantonese comfort food. The kitchen is led by chefs Ken Du and Tommy Yau, who bring years of Hong Kong expertise to the table. Diners can enjoy a casual, affordable setting featuring handmade dim sum and traditional roastings. The latest menu includes new chef specials such as xiao long bao, peppercorn spare ribs and fried prawns with sweet and sour sauce.

Tatler Tip: For the most authentic experience, skip the staples and head straight for chef Ken Du’s handmade xiao long bao, a standout addition from the restaurant’s recent seasonal menu refresh.

Situated on the 44th floor of Marco Polo Ortigas Manila, Lung Hin is a sophisticated sanctuary for Cantonese dining. Led by executive chef Raymond Yeung from Hong Kong, the restaurant blends traditional techniques with modern culinary flair. Its elevated position offers panoramic views of Pasig City, providing a luxurious backdrop for meticulously crafted seafood and seasonal specialities. It remains a definitive destination for those seeking authentic, high-end Chinese gastronomy in a contemporary setting.

Tatler Tip: When visiting for a meal, be sure to ask for a table near the window to get the best panoramic experience. Don’t miss out on trying their innovative truffled siomai either.

Marriott Manila Hotel’s signature Chinese dining destination oozes decadence, from its intricate wood carvings and hand- painted fabrics to the artful presentation of every flavoursome dish laid on your table. Helmed by Hong Kong native executive chef Chan Chi Fai, Man Ho delivers refined Cantonese cuisine rooted in tradition while embracing contemporary interpretations. From meticulously prepared dim sum to luxurious seafood and roast specialities, the experience is consistently polished, indulgent and ideal for celebratory dining.

Tatler Tip: Request a private dining room facing the Villamor golf course to elevate milestone celebrations, and order the off-menu Alaskan king crab served three ways: crab roe fried rice, steamed with garlic and vermicelli and fried with golden garlic and chilli.

Discover modern Hong Kong through every artful plate at Mott 32 Cebu. While inspired by tradition and heritage, the globally renowned brand offers a contemporary take on Cantonese cuisine like no other, peppered with Beijing and Sichuan influences. Since opening, the Cebu outpost has evolved into a dynamic dining destination with expanded lunch service, seasonal menus and an enhanced beverage programme, all while maintaining meticulous execution, premium ingredients and polished service.

Tatler Tip: Mott 32’s penchant for contemporary Asian flair translates to their cocktail menu, or visit during lunch to experience their dim sum set menus.

No. 8 China House is a refined yet approachable celebration of Cantonese cuisine, anchored by expertly roasted meats, handmade dim sum and wok-driven specialities. With chef Felix Deng now leading the kitchen, the restaurant has entered a new chapter marked by sharper technique, refreshed à la carte offerings and renewed energy, while staying firmly rooted in tradition. Open show kitchens and polished service add a sense of theatre to this consistently reliable dining destination.

Tatler Tip: Roasted with mango wood, their Peking duck is best enjoyed with a light sprinkling of white sugar on the crisp skin.

Rooted in Northern and Southern Chinese cuisines, Paradise Dynasty offers a thoughtful range of dishes that balance tradition with contemporary polish. From its signature xiao long bao to comforting noodle dishes and Sichuan favourites, the restaurant places emphasis on consistency, technique and quality ingredients. With new locations expanding its local footprint, Paradise Dynasty continues to bring a refined yet approachable Chinese dining experience to a wider audience, delivered in a setting that blends classic Chinese elements with modern design.

Tatler Tip: If spice isn’t your strength, ask your server to adjust the heat level—many dishes can be tailored to your preference.

Solaire’s dedicated Chinese restaurant continues to impress even the most discerning of diners. Led by chef Tai Siew Hong, Red Lantern delivers refined interpretations of classic Cantonese dishes, executed with precision and restraint. The restaurant is now sharpening its identity, placing clearer emphasis on authentic Cantonese cuisine, from expertly handled seafood to thoughtfully prepared wok dishes and dim sum. Elegant plating, polished service and a calm, refined dining room make it a reliable destination for elevated Chinese dining.

Tatler Tip: The dim sum brunch buffet remains a highlight, but regulars should also ask about off-menu dim sum specials.

Edsa Shangri-La’s revered Cantonese restaurant since 1992, Summer Palace marries time-honoured technique with subtle innovation. Its timeless signatures sit alongside seasonal additions that keep regulars intrigued. The dining room is fitted with well-appointed private function rooms for celebrations, while attentive service suits family celebrations and business dinners. Expect precise execution, refined flavours and a reassuringly classic atmosphere that still finds room for studied reinvention.

Tatler Tip: Don’t be shy—ask them about their highly recommended chef specialities.

Super Uncle Claypot places a beloved Chinese staple at the centre of Manila’s dining conversation, aligning deeply with the Philippines’ rice-forward culture. By specialising in traditionally prepared claypot rice learned in Guangzhou, it preserves technique, patience and flame-led cooking rarely seen locally. Its journey from pop-up to Poblacion mainstay reflects genuine demand for authenticity, while its nostalgic Hong Kong–inspired setting, cocktails and late-night energy make it both culturally grounded and distinctly contemporary.

Tatler Tip: On weekends, visit after 10pm when the lights dim and the room turns lively: Fridays bring Rockaoke, while Saturdays feature DJs.

What began as a project between friends united by a love for Hong Kong and its food has become a favourite among those in the know. Xiù blends luxury with comfort to serve Cantonese specialities rooted in authenticity. To refine the menu, the team collaborates closely with Laurence Koo and chef David Cheung of West Villa, an iconic Hong Kong restaurant. Today, impeccable cooking and discreet service make the intimate dining room a repeat destination.

Tatler Tip:  Operations are now overseen by Ralph Young, a second-generation member of the restaurant’s founding families—request his recommended dishes when you visit.