Tatler Best 20: The best restaurants in the Philippines 2025

A Mano, founded by Amado Forés, is a delicious love letter to Italy. Their simple menu showcases stunning classics and inventive creations, occasionally imbued with Filipino twists too. At the core of every concoction are fresh, quality ingredients, and a keen attention to detail, as evidenced by their handmade pizza and pasta, hearty mains, and impeccable desserts. From homey, rustic appetisers, chewy bites of dough, to al dente noodles, and their signature creamy burrata soft serve, A Mano continues to satisfy, gaining new and loyal patrons day by day. Authenticity and innovation are principles the brand abides by. From popular dishes to lesser-known regional eats, head chef Jonathan Redoblado showcases their most cherished aspects of Italian gastronomy. With Forés’s dedication and hands-on attitude, guests can dine confidently knowing that every detail was fussed over and finalised with the utmost care.

This dining destination is marked not only by stunning gastronomic showings, attentive service, enticing ambience, and breathtaking interior design but also by chef Tony Boy Escalante’s dedication to his craft and the industry. For over 20 years, Antonio’s in Tagaytay has been the go-to for milestone celebrations and minute indulgent moments alike, promising timeless, classic dishes and impeccable service with every visit. The team has been imbued with Escalante’s infectious passion for all things F&B, making the restaurant experience consistently effortless. Its reputation has not faltered through the years, as it remains top-of-mind for discerning foodies.

Benjarong at Dusit Thani is a long-standing jewel in the Makati dining landscape. It has been celebrated year after year, remaining top of mind for discerning diners due to its bold, explosive, yet precisely prepared Thai flavours. Peppered with aromatic ingredients, Benjarong’s menu takes the palate on a wild and delicious adventure. Chef Watcharaphon “Ja” Yongbanthom has truly floored guests with her sharp skill set, offering innovative twists on traditional dishes while staying true to the robust flavours of Thai cuisine. Meanwhile, classicists can still enjoy traditional renditions of their favourites, expertly prepared by the gracious chef. Over the years, Benjarong has consistently pushed the boundaries of culinary innovation, frequently hosting collaborations and even putting forth their own tasting menu experiences too.

An enchanting dining experience leaves no stone unturned, pampering guests from start to finish. This is a task not achieved by most but is one that Blackbird accomplishes effortlessly, offering an oasis of crisp white linens, elegant stemware, dim lighting, and soothing music. Chef Colin Mackay’s cherished restaurant continues to impress its patrons, sitting top-of-mind for elegant yet uncomplicated meals. Opt for the hearty grill specialities, or dig into their contemporary Asian dishes as you explore their vibrant menu. With chef Kerwin Go commanding the kitchen, rest easy knowing that every aspect of your meal will be handled with precision, and love. Needless to say, the restaurant’s stunning art deco design is the decadent cherry on top. The devil is truly in the details–a sentiment that team Blackbird takes to heart.

Sophisticated, consistent, and downright delicious, China Blue sets the bar for contemporary Chinese food—after all, the concept was a brainchild of Jereme Leung, a pioneer of the cuisine. With 40-odd years in the industry under his belt, the Hong Kong-born chef reinterprets traditional regional recipes through modern presentations, offering elegant dishes that don’t skimp on flavour. Though he has his hands full with his signature restaurants around the globe, Leung regularly returns to Manila to ensure everything is up to his standards, and even presents exclusive set menus. In his absence, executive chef Eng Yew Khor continues to bring culinary expertise to the reputable kitchen, updating the menu after yearly excursions to Hong Kong. Complete with stunning interiors and stylish private rooms, China Blue remains a top pick for special occasions.

When Crosta first opened in 2017, it took the form of an unassuming container van in Poblacion. Today, it’s recognised as one of the world’s best pizzerias (no. 12, according to 50 Top Pizza) with two branches in the country, a sister restaurant in Niseko, and more upscale concepts in the works. Though the lore of their unbeatable slices had steadily spread throughout the metro, their upward trajectory skyrocketed in 2023 with the introduction of their new head chef Yuichi Ito, previously of Tokyo’s Pizza Bar on 38th. Between his homemade ingredients, next-level weekend specials, groundbreaking pizza omakase, and must-try desserts, Ito took one of the city’s best pizza shops and turned it into one of the country’s best restaurants. Home to the cherry Culatello pie, which was dubbed the World Pizza of the Year 2023, Crosta shows no signs of slowing down.

With its luxurious design and palatial size, this top-of-the-line Chinese restaurant certainly lives up to its name. From the moment you enter its grand foyer decorated with accents of gold and a majestic chandelier, you get the feeling that you’re in for a spectacular meal—and East Ocean Palace manages to surpass these expectations, every time. Specialising in Cantonese cuisine, the restaurant is celebrated for its consistent and exceptional quality, offering both traditional and innovative Chinese dishes by head chef Ng Chi Cheong. Whether you enjoy your meal in the dining hall or in one of their many well-appointed private rooms, you’re guaranteed attentive service from the hospitality team to ensure a memorable dining experience from start to finish.

There’s a palpable sense of excitement that buzzes through the room as you enter Gallery by Chele. The team, from front-of-house to the chefs in the kitchen, are invigorated and eager to take diners on the unique gourmet experience they’ve all worked to create. Founded by Juan Carlo Calma and chef Chele González, Gallery by Chele has become known for its daring experimentation with Filipino produce. With much R&D, they tell bold and artistic culinary tales. With a mission to engage with the world through gastronomy, Gallery’s experimentation with cuisine is their avenue for expression. Sustainability has always been at the forefront of its practice, having developed deep relationships with producers, and even housing its own herb garden at the restaurant. Ultimately, the restaurant is how González pays homage to the Philippines, as it not only impacts the country by continuously pushing F&B boundaries but also by investing in the future of local talent.

With ultra-fresh seafood at the core of this establishment’s tried-and-tested menu, Hai Shin Lou has remained a constant in the Philippine F&B arena for 20 years— but their top-notch cookery goes well beyond seafood. From dim sum to expertly seasoned vegetables and delectable meats, Hai Shin Lou has continued to bring joy to its loyal patrons. Their warm and welcoming atmosphere is ideal for group gatherings, and the space is designed to foster a sense of togetherness, with large round tables perfect for conversation and sharing dishes. Each plate features quality ingredients and is made with care, exposing the vibrant flavours that Cantonese cuisine is known for. Chef Tommy Yao has been the chef of Hai Shin Lou since day dot, remaining steadfast in his mission to deliver only the best eats. Every year, Yao travels to Hong Kong to find inspiration for new dishes and ingredients to showcase in the restaurant.

Every meal at Hapag does more than nourish the soul, it feeds curiosity. On a quest to celebrate the Philippines’s diverse and delicious cuisine, chefs Thirdy Dolatre and John Kevin Navoa utilise lesser-known ingredients and cooking methods, showcasing them centre stage. Utilising modern and unexpected techniques, they craft tasting menus that are at once familiar and surprising, if not thought-provoking. Inspired by the rich food traditions of Western Visayas, their most recent menu did just that—it got people talking about dishes and traditions otherwise left out of the conversation, turning our attention beyond the mainstream. Now located at The Balmori Suites in the heart of Makati City, they take our culinary heritage to a global stage, amplified by highly anticipated collaborations with both local and international talents.

Pull up a seat and revel in culinary theatre at Helm, chef Josh Boutwood’s premier dining destination. Marrying flavours and techniques from all over the world, each degustation promises to excite and delight, fostering a deeper appreciation for the star ingredients of the show. Its new home at Ayala Triangle Gardens further elevates the experience, brimming with thoughtful, sleek design that further highlights Boutwood’s artistry. Through every innovative menu, he proves that his curiosity knows no bounds, finding inspiration in everything from the Star Wars saga to street food from around the world. This creativity, paired with his meticulous technique, never fails to amaze. With just 24 seats, the restaurant lends an air of intimacy to every experience, be it a romantic date with that special someone, or one of their exciting one-night-only collaborations.

Brought forth by the Toyo Eatery group, Inatô elegantly focuses on seasonal produce, using exceptional global ingredients that head chef JP Cruz manipulates with Filipino charcoal cooking techniques and flavours. In Binisaya, the term inatô means “our way,” and that is exactly what a curious diner can expect to experience as they welcome you into their “home”. Albeit small, the menu is a strong showing of chef Cruz’s culinary prowess. It’s apparent that they thought about the diner’s experience, with the minutiae of service fine-tuned to suit not just them, but us. The attention to detail from tableware accoutrement, wiping of dishes, clearing the table between courses, and anticipating a diner’s needs feels effortless. The juxtaposition of a casual-looking menu, inspired by the mundane, against their fine dining execution and service style, plus a Nineties hip-hop playlist to boot, all tucked away in an ultra-chic marble, wood, and texture-filled space leaves you pleasantly surprised and eager to return.

At the heart of Kazunori is a culinary philosophy that is rooted in an unwavering commitment to quality, from food to hospitality. With fresh, delectable ingredients sourced directly from Japan daily, they offer a taste of this elegant cuisine through the perspective of chef Kazunori Kuramochi. From à la carte to their omakase, each bite is thoughtfully crafted to highlight the purity and essence of every ingredient. Take your pick from the casual dining space (called the café), the main dining area, or the omakase sushi bar and prepare to embark on an enticing gastronomic experience. Through the sushi bar omakase, you’ll gain deeper insights into Kuramochi’s vision as every delicate preparation meets your plate. Kazunori’s food shows diners the artistry and discipline that the Japanese are celebrated for, not only through food but also through service, as they wholeheartedly practice omotenashi, the Japanese culture and style of being hospitable.

Experience excellence in kaiseki with every elegant, perfectly executed dish at Kyo-To in Legazpi Village. With a focus on seasonal produce, all diners can expect to be served only the most premium and market-fresh ingredients sourced from various prefectures of Japan. Prepare yourself for a feast for the senses at this unassuming and understated restaurant, featuring refined interiors free of distraction and intimate private dining rooms. Simplicity ensures that produce remains the star of the show, complemented by choice ingredients and precise cookery which further elevate its stunning attributes. Chef Ryohei Kawamoto, the man responsible for Kyo-To’s impressive tasting menus, can be seen behind the eight-seater kappou counter where his laser focus does not waver.

Revamped and ready to serve, M Dining now dons a brand new bold and maximalist look, while remaining a place of comfort for many because it never fails to satisfy. Chic, refined, sophisticated, and luxurious are only a few of the many delicious adjectives that come to mind when thinking of M Dining. Here, chef Tom Bascon’s creativity runs wild, as he masterfully expresses himself through every delicious creation on M Dining’s menu: a captivating mélange of modern European interpretations with striking bold Asian twists. From bites at their lovely bar (now located in the front of the restaurant) to the formal menu, every dish is cooked with palpable emotion. Linked to specific memories and inspired by experiences, meals at M Dining are nostalgic yet progressive. Bascon also regularly releases innovative additions to the already stellar menu. Upon entering, diners will be doted on and made to feel utterly pampered as the team is devoted to putting forth a formal yet genial hospitality experience that consistently charms new guests.

The brilliance of Metiz is no secret. Captivated by the essence of Filipino cuisine—the ingredients, flavours, and emotions that colour the food we know and love—chef Stephan Duhesme crafts innovative dishes that boggle the mind yet beguile the palate. Focused on local and sustainable ingredients, Metiz presents approachable tasting menus with a quintessential Filipino spirit. Through genius abstractions of Filipino flavours, each dish incites waves of nostalgia in new and unfamiliar presentations. True to its mission to bring neo-bistro culture to Manila, the restaurant is stripped back and unpretentious, offering a more relaxed approach to fine dining. Though Metiz unveils a fresh new look and menu this 2025, guests can rest assured that these principles continue to ground every meal.

Few names have risen to superstardom as rapidly as Mōdan. As word of chef Jorge Mendez’s culinary brilliance spread through town, the 12-seater neo-Japanese restaurant quickly became one of the most sought-after dining experiences in the country. Following the overwhelming success of its debut in 2022, Mendez has since launched an exciting series of new menus, including Global: Asian Leg, demonstrating his curiosity and penchant for flavours beyond Japan. While the cuisine is certainly modern, each dish remains deeply personal, anchored by Mendez’s memories and travels. Humble and hardworking, the taciturn chef may not say much with his words, but his food speaks volumes.

People’s Palace is a timeless dining institution from chef Colin Mackay, specialising in refined Thai cuisine made with only the finest ingredients. With its central location, classic interiors, warm hospitality, and verdant greenery enveloping the al fresco dining space, the beloved Thai restaurant has become a delicious go-to spot for any occasion. Its bold and punchy dishes stand out for their elegant use of flavours and textures that juxtapose and yet complement one another in sweet harmony. All the senses are engaged at People’s Palace, from a visual feast thanks to chef Kerwin Go’s delightful plating style and delicious food, to the team's generous hospitality. While there, don’t miss out on their refreshing cocktails and phenomenal sweet treats. Lastly, remember to ask about the restaurant’s daily specials and add something unexplored to your spread of tried and tested favourites.

This approachable yet elevated fine dining restaurant is the brainchild of chef Jordy Navarra. He, along with his wife and partner May, plus the Barangay Toyo team, pay homage to the Philippines’s bountiful culinary history by taking a closer look at the nuances of our regional cuisines. At Toyo Eatery, they take diners on an adventure around the country, conveying emotional, well-woven stories through dynamic tasting menus. With every dish, executive chef Patch Marce introduces us to new facets of the country’s culture. Familiar ingredients and flavours are spun on their heads and presented through fresh eyes, sharing novel and diverse perspectives. Expect a constant evolution of flavours through the artful use of the components that make up Philippine heritage, with sustainability and warm hospitality deeply ingrained in their DNA.