MICHELIN Guide Philippines 2027 is here, and walang natanggal na stars! At the second-edition ceremony last October 29, 2026 at the Manila Marriott Hotel, Newport World Resorts, Michelin named 127 restaurants across Manila and Environs, Cebu and Pampanga, up from 108 last year. Helm keeps its Two MICHELIN Stars, FLOW by Chef Kevin Jonathan Uy earns the only new star, and all eight other one-star restaurants keep theirs, for a total of 10 starred restaurants. Add 31 Bib Gourmand picks (8 new, 2 promoted) and 86 MICHELIN-Selected restaurants (18 new), plus the country’s first-ever Opening of the Year Award.

As Paolo Tugbang of the Department of Tourism told me right after the ceremony, “This year is more of a test of consistency rather than a test of new beginnings for the chefs… the second year is always a make or break year.”

The biggest takeaway for me? Filipino food made up nearly 60% of this year’s new entries. Nakakaproud! Here are all the winners, the morning-after chika, and my post-award analysis.

Save this cheat sheet of all the 2027 winners for your Michelin food crawl!

1. FLOW One Michelin ★

Congratulations to FLOW for adding a pleasant addition to the Michelin Stars in the Philippines! We heard so much stories of how thoughtfully yummy flow when they opened last December. Please we’re raving about their tasting menu and even their version 2. It’s so inspiring to see young Enderun chefs going for their dreams and achieving a one MICHELIN Star award on their first year. This will be on top of every ones Michelin eat list this year in Manila. Galing!

2. Finally, Pampanga Represents!

Finally, Pampanga now has four restaurants in the MICHELIN Guide: Tito Boy by Chef Bong Sagmit and Apag Marangle by Chef Cherry, both new Bib Gourmand picks, plus Mila’s Tokwa’t Baboy and Souq, both new to MICHELIN Selected. Tito Boy also took home the MICHELIN Service Award for Restaurant Manager Clyde Joshua Zafra. Admittedly, some of our old Kapampangan favorites didn’t make the cut this year. And I’ve never met anyone who’s been to Souq, so I’m excited to try it!

Congratulations Pampanga – the culinary capital of the Philippines is now in the Michelin Guide!

3. WHO’S IN, WHO’S OUT

“We’re happy that we have new restaurants on the guide. We’re also sad that some of them did not make it this year. It’s a pruning season for the restaurants, and we expect more next year.” — Paolo Tugbang, Department of Tourism

For the MICHELIN Bib Gourmand, congratulations to our favorites Azela, Balay Dako, Bawai’s Vietnamese Kitchen and C.H.E. Bacolod Chicken House Express. Well-deserved! We have to go on a road trip to Apag Marangle and Tito Boy in Pampanga soon. And for Cebu, masarap ba talaga ang Tatang’s Lechon at Kalipay!? Let me know in the comments!

For the ones promoted from MICHELIN Selected to Bib Gourmand, we got to try Butcher Boy in Alabang and Ato-Ah in Cebu.

For the new MICHELIN Selected restaurants, congratulations to Chef Robby Goco, who finally brings a MICHELIN Selected restaurant to Tagaytay with Elaia by Cyma. Congrats as well to Chef Kevin David’s Idalia, and to the newly opened Tadhanà by Chef Frances Tariga, which also won the first-ever MICHELIN Opening of the Year Award. Abé and Haliya finally made the list too, along with Kong and Chef Jorge’s Makanai. At the top of my MICHELIN eating list is Digámo by Chef Francis Lacson in Marikina, this year’s MICHELIN Young Chef Award winner!

4. MICHELIN Pressure is real

Consistency is key to keeping your MICHELIN Selected recognition. It isn’t automatic. Restaurants have to keep working hard to hold their standards year after year.

There’s a perception that new restaurants have a better chance of making the list than places the inspectors have already visited and passed over. The key is to be a chef-driven restaurant with consistently high-quality ingredients and cooking, and a menu that reflects the chef’s personality on the plate.

Michelin inspectors judge every restaurant on the same five criteria: quality of ingredients, mastery of cooking techniques, harmony of flavors, the chef’s personality expressed through the cuisine, and consistency across the menu and over time.

We’re still rooting for Metiz and Chef Stephan to earn a well-deserved One MICHELIN Star. There’s a perception that it’s hard to move up from MICHELIN Selected or Bib Gourmand to a Star, and we feel the same way about Chef Bruce Ricketts of Iai and Chef Jorge Mendez, especially once Modan reopens.

5. Team Sinigang wins!

During the awarding ceremony, there was an informal poll where every guest voted for their favorite Filipino dish by dropping a ping-pong ball into a glass jar. I voted for Kare-Kare, but the crowd favorite was Sinigang!

6. Tasting Pavilion Favorites

The MICHELIN-starred chefs’ tasting pavilion was the most anticipated part of the post-awards cocktail celebration.

The Hokkaido Scallop with Uni by Chef Jason Atherton of ROW | On 45!

Of course, most people were raving about Chef Josh Boutwood’s Wagyu Pares!

7. Pre-Ceremony Yawaragi VIP Lunch

Thank you to the Department of Tourism and Newport World Resorts for hosting a VIP lunch at Yawaragi, Hotel Okura Manila, to celebrate the MICHELIN Guide Philippines 2027! It was a great way to share our predictions, talk about what to expect, and build up the excitement before the awarding.

Yawaragi VIP Lunch

APPETIZER
Salmon | Kani Tsume
Sustainable salmon salad wrapped in potato (white truffle flavor), crab claw steamed in sake, topped with Tanqueray gin jelly and green miso sauce
Chef Keiichiro Fujino, Executive Chef, Japanese Cuisine

SOUP
Edamame | Kabocha | Jamon
Japanese soybean and butternut squash soup with crème fraîche, crispy jamón serrano and sesame croutons
Chef Jerrymie Tamayo, Executive Chef

MAIN COURSE
Land | Sea
Binchotan charcoal-grilled Angus beef tenderloin with Arima sansho demi-glace
Pan-seared scallop with miso glaze and yuzu beurre blanc foam
Japanese mushroom risotto
Chef Jerrymie Tamayo, Executive Chef

DESSERT
The Bamboo
Matcha chocolate, azuki red bean, vanilla sponge cake and chocolate soil
Chef Vi Serrano, Senior Pastry Chef

Hotel Okura Manila · Newport World Resorts

8. Michelin Guide After Party!

The MICHELIN Guide after-party at The Whisky Library was the best way to cap the night, as we celebrated the achievements of the chefs and restaurateurs!

final thoughts

Congratulations to all the winners! Now, let the MICHELIN food trips begin! Which restaurant is first on your list? Tell us in the comments, and save this post for your next food trip.

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Michelin Guide for the media invitation to the awarding ceremony last October 29, 2026.

p.s. it was awesome to catch up with our chef, restaurateur, sponsor and food industry friends!

The post Michelin Guide Philippines 2027: Big winners, Morning-after chika & Post-award Analysis? appeared first on Awesome! - Our Awesome Planet.

Marriott International’s Future of Food: Asia Pacific 2027 report is built on one idea: “The Rise of Place.” Across the region, dining is getting smaller, more local, and more personal. The Philippines gets its own chapter, which describes a market developing a more confident culinary identity, with Manila increasingly recognized as a dining destination in its own right.

The report draws on a survey of Marriott F&B teams in 284 properties across 20 Asia Pacific markets (completed July 2026), plus interviews with chefs, editors, and industry leaders. Marriott operates over 1,500 restaurants and bars in the region, and says the research helps it stay ahead of what diners want.

A note on the data: Philippine sample sizes appear small. Percentages like 7%, 20%, and 33% suggest roughly 30 properties, so everything below is framed as “properties report.”

Here are our Top 10 Takeaways from the report, cross-referenced with our own firsthand experience in the food industry, to highlight the trends, challenges, and opportunities that matter most to food entrepreneurs and restaurateurs.

1. Authenticity beats everything

Across Asia Pacific, 95% of surveyed properties named authentic local signature dishes as the biggest trend in their market, and the report says authenticity even outranks value for money when diners choose where to eat. In the Philippines, 67% of guest decisions are driven by the authenticity of local signatures. For restaurants, the message is that the dish people can only get here is the strongest pull you have.

Our take: Café Juanita is our favorite Filipino restaurant in Manila, and it just celebrated its 30th anniversary. It keeps serving the dishes people come back for, like its Kapampangan Kare-Kare, traditionally made from scratch. In an era of fusion and modern Filipino cooking, we always return to the true taste of Filipino cuisine. Café Juanita continues to serve mostly locals. Not many foreign visitors have discovered it yet, and even the Michelin Guide has yet to feature it. Authenticity is the key to its longevity, and it comes from the vision of Doc Efren Vazquez.

2. Depth over breadth

Abba Napa of The Moment Group expects Filipino chefs to focus on fewer ideas with more depth behind each one, producing menus rooted in personal memory and place. She also sees chefs becoming more comfortable expressing their history and culture through food and hospitality. In practice, that points to tighter, more focused menus where every dish has a story.

Our take: Chef Angelo “Chubby” Timban of Kingsford Hotel Manila champions local cuisine with Lauya de Palanyag, a comforting heirloom stew that the hotel is the first to officially serve. Think of it as pochero’s cousin, with a lighter, achuete-tinted broth, slow-cooked meat, saba bananas, vegetables, and a subtle sweetness from panutsa. We love their passion for digging deep into Parañaque’s food heritage and preserving these local flavors at Kingsford Café.

3. Look beyond Manila

The report says Manila provides the international platform, while regions like the Visayas and Siargao add the texture. Jordy Navarra of Toyo Eatery points to Bacolod and Iloilo as places with strong food cultures that are becoming more widely understood. Chef Ines Castañeda Matos of Roots in Siargao describes contemporary luxury as what is real, authentic, and endemic to a place. For travelers and food writers, it’s a case for exploring the provinces, not just the capital.

Our take: Siargao locals say Cev is the best restaurant on the island, and we’d have to agree. Founded by Mark del Rosario, it puts our very own Kinilaw in the spotlight while contrasting it with Peruvian ceviche. The ceviche uses kalamansi for a fresh zing, while the Kinilaw is made with tuba (coconut vinegar) for a deeper, local flavor. This is the kind of food you can only get on the islands, with the fresh catch of the day and the deeply rooted flavors of Mindanao.

4. Filipino food is ready to travel

Petr Raba, Marriott’s VP of Food & Beverage for Asia Pacific excluding China, sees Filipino cuisine gaining traction. Through Marriott’s Sinagtala program, chefs from its Philippine hotels developed their own elevated interpretations of dishes like adobo and sisig. Raba’s wish is to take those dishes to Marriott properties outside the Philippines, which would put Filipino food in front of new audiences. He also notes that local chefs are on the rise in Manila, blending classic and modern techniques, and expects more pairings of traditional Filipino cooking with contemporary approaches.

Our take: Finally, Marriott has created Filipino recipes it can champion across its properties, not only in Manila but around the world. The Filipino diaspora is everywhere, and authentic contemporary Filipino flavors are in demand to satisfy those cravings. Congratulations on the Sinagtala Recipe Book, curated alongside Director of Culinary Chef Meik Brammer. It compiles winning recipes from properties like Clark Marriott, The Westin Manila, and Manila Marriott, with the aim of standardizing Filipino cuisine and exporting it to Marriott menus internationally.

5. Think small and intimate

Regionally, 40 to 60 seats is emerging as the sweet spot for new restaurant concepts. In the Philippines, 67% of properties report growing guest preference for intimate, quiet dining spaces, well above the regional 44%. Raba says diners want more personal, experience-rich settings, which opens the door to smaller-footprint restaurants. Abba Napa adds that smaller spaces can support tighter concepts and menus, while strong teams can deliver thoughtful service in any size of room.

Our take: One of our favorite chefs, Chef Mikel “Kel” Zaguirre of Locavore fame, has launched a new micro dining concept with Food Records Inc. and partner Martin Gino Palma. It follows their first venture, Mabuhay Craft Coffee in San Juan, and starts with Binondo Boys, a 24/7 Filipino-Chinese eatery in Diliman, Quezon City. It’s a good example of the report’s 40 to 60 seat sweet spot: a small 50-seater with a young, confident brand and approachable prices, outside the mall and with the option to run around the clock. We like how the format works for different guests, with a counter for solo or quick bites and air-conditioned seating for groups. The menu is North Park-style comfort food with authentic Binondo dimsum and dishes, “Zaguirrized” with Chef Kel’s bold twists, plus a secret menu where he gets to show off his own creations. Small footprint, bold flavors, and a reason to come back: that’s the micro-concept formula.

6. Private dining is growing

Half of Philippine properties (50%) report more demand for private dining rooms, compared with 43% regionally. That fits the wider move toward gatherings and celebrations, and the report notes that cultural events and celebrations are the most popular dining experiences across the region. Solo diners are part of the picture too: Manam in Manila offers three portion sizes so a single guest can still sample several signature dishes, and regional solo covers rose 18% in the evening and 15% at lunch.

Our take: A good example of this unique communal dining concept in Silang. Obscure Table is a secret salo-salo private dining concept by Dennis Hipolito and Chef GB Barlao, tucked away in a private house in Silang, Cavite. It seats only 15 to 20 guests per service, Friday to Sunday by reservation, and serves a three-act dinner family-style. You can book the whole dinner for your family, friends or team, or join as a couple and meet fellow food lovers at the communal tables. It shows where private dining is going: celebrations built around one group, one table, and a sense of discovery. Birthday celebrants get a carrot cake and everyone goes home with pa-sharon food. The highlights were the chicharonillo and the lamb kare-kare, the best we’ve tasted. It’s also worth the drive beyond Manila.

7. Alcohol-free is a real category

This is one of the biggest Philippine swings in the report. Properties report a 77% increase in alcohol-free beverage sales and a 71% increase in soft drinks and water, while alcohol is slipping: 20% report lower premium spirits and cocktail sales, 24% lower wine sales, and 17% lower beer and cider sales. Raba attributes the shift to growing health consciousness, including awareness of sugar and alcohol intake. Bars and restaurants that treat alcohol-free drinks as an afterthought may be leaving money on the table.

Our take: We noticed the no-alcohol trend early this year, but we hadn’t tasted a good non-alcoholic beer locally until we tried Moritz Zero Alcohol at Bar Pintxos Alabang. That’s when we realized this trend could be good not only for Gen X, cutting down on alcohol to protect their livers, but also for Gen Z, who don’t like alcohol at all. Non-alcoholic wines are available too, but they can taste like natural wine, and vinegary when not stored and handled well. Mocktails are now on the menu at Curator, and our kids always look at the mocktail menu when we dine out.

8. Social media fills the tables

Across the region, properties ranked social media as the top driver of restaurant bookings. Third-party booking websites came second, and influencers and KOLs third, ahead of the Marriott Bonvoy loyalty program (fourth), the hotel’s own website (fifth), word of mouth (sixth), and AI (seventh). The report doesn’t break this ranking down by country, so treat it as a regional picture. For restaurateurs, the message is that guests discover you in their feeds before they ever visit your website, and creators rank above your own channels.

Our take: Social media is saturated. There’s almost no organic reach left, and the networks force you to advertise to reach your target market. Influencers and KOLs without a real buying followers on Instagram or TikTok are not very effective. That’s why the travel industry is putting more focus on writers and bloggers like us at Our Awesome Planet. We have a mailing list of thousands of subscribers, and we broadcast every blog post to it when we publish. The report ranks AI last, at seventh, as a booking driver today. We expect that to change. AI engines will be a key driver next, which is why optimizing our posts for generative engines (GEO) is a priority. Threads is now the real Google Reviews, where the food industry and community tune in for honest reviews.

9. Wellness and longevity are going mainstream

Health is now a major driver of what people order. Across the region, 82% of properties say guests are influenced by health and nutrition, and 37% have introduced a wellness menu. The report also treats longevity as one of the defining trends for 2027, with restaurants increasingly building dishes around ingredients associated with living well for longer. Of surveyed properties, 97% serve dishes featuring these wellness and longevity ingredients, led by turmeric and ginger (80%), black sesame (64%), matcha (59%), miso (52%), and purple sweet potato/ube (47%). The report links this to traditional diets that are heavy on plants, fish, and fermented foods and low in sugar and red meat, citing longevity Blue Zones like Okinawa. It adds that longevity and the occasional indulgence can share the same table. The mindset reaches the hotel room too: 30% of Philippine properties have replaced turndown cakes or chocolates with healthier options, double the regional 15%. For Philippine restaurants, ube and other local ingredients with a health halo are a natural fit for telling a wellness and longevity story rooted in place.

Our take: Nurture Wellness by Cathy Turvill just celebrated its 25th anniversary and remains at the forefront of wellness in Manila. She has also released the second edition of her book, which now focuses on longevity and not just wellness. When we eat out these days, we look for healthier options on the menu that are also good value for money. Bar Pintxos, for example, now serves grilled apahap. The matcha craze is real, partly because some people can’t tolerate the acidity of coffee, and yogurt, sourdough and kombucha have become mainstream choices that foodies crave.

10. Time is the new luxury, but tradition still rules

Regionally, 58% of properties say fine-dining meals now last 1.5 to 2 hours, and Marriott’s “99-minute fine dining” concept offers up to five courses in a shorter window. In the Philippines, 40% of properties say guests are spending less time in restaurants and bars than a year ago, though the market is split, with another 40% reporting longer stays. Navarra notes that diners are increasingly comfortable trusting a chef-led experience, especially at counters. Raba also expects Filipino diners to keep valuing tradition this Christmas season, with family gatherings, signature recipes, and lola’s cooking, while staying open to new experiences.

Our take: Many diners are already complaining about three-hour+ tasting menus, even at a one-Star Michelin restaurant in Manila. One of the latest openings, Tadhana Makati, opened in May 2026 at the Levanto building in Makati as Mama Lou’s Group’s first big move into Manila fine dining, with Chef Frances Tariga. Its ₱6,500 tasting menu runs 10 courses in under three hours and tells her story from the UAE to New York and home to Manila. It’s still quite long, and we agree with the report that tasting menus should run under two hours. Good pacing adds to the deliciousness of the overall experience.

You can read the full report here: The Rise of Place: Future of Food Asia Pacific 2027 by Marriott International

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Marriott International for inviting us to the media launch of the Future of Food Asia Pacific 2027 report on October 6, 2026.

FAQ (Frequently Asked Questions)

The post Is the Big Restaurant Dying? 10 Takeaways from Marriott’s Future of Food 2027 for Filipino Dining appeared first on Awesome! - Our Awesome Planet.

Kumba is Chef Tina Legarda’s Michelin Bib Gourmand restaurant in BF Homes, Parañaque, known for its creative mix of Filipino, Asian and European flavors. It’s her creative playground, a break from the comfort classics she’s known for at BF Homes favorite Bamba Bistro. The name comes from mapagkumbaba, Filipino for “humble,” which the restaurant’s giraffe symbol represents. Kumba shows how versatile Chef Tina is beyond Spanish cuisine. So does it deserve its Michelin Selected spot? Here’s what we ate and why we think it does.

about

Kumba is the only Michelin Bib Gourmand restaurant on BF Homes’ famed Aguirre Avenue, a true point of pride for the South.

The name reflects Chef Tina’s belief that “in every season in our lives we find new reasons to remain humble – even in cooking.” She dedicates the menu to her noodle-loving daughter, who has “grounded” her in all kinds of ways.

KUMBA Dining
Welcome to our Humble Table
Michelin Bib Gourmand 2026
92 Aguirre Ave. BF Homes Parañaque.
+63 995 106 2879
kumbaclub@gmail.com
Tue – Sun
@kumbaph
KUMBA Dining

to start

We love the long wooden table at the center of the room. It’s made for sharing Kumba’s creative dishes family-style.

Burnt Cabbage 650
Date Butter. Muhammara.
Whipped Feta. Walnuts.

Love the smoky sweetness of the charred cabbage. It sits on muhammara, a Syrian dip of roasted red peppers and walnuts, and comes with dollops of whipped feta for a savory, creamy finish. Even the kids loved it!

Tartare Tropicale 520
Fresh Tuna. Grilled Pineapples.
Whipped Sesame. Eel Sauce.
Papadum Chips

Sarap ng combo – crisp papadum topped with tuna, chunks of grilled pineapple and a drizzle of savory eel sauce.

Peking Duck Bread 650
Roasted Duck. Shitake. Leeks.
Honey Hoisin. Crispy Wanton.

This was our favorite! Think of it as a roast duck pizza on a crispy wonton base, like an open-faced take on Peking duck wrapped in pancakes with hoisin. Shiitake mushrooms and crispy wonton strips set it apart.

Begukan BBQ 520
Beef Belly. Bagoong Caramel.
Green Mango Relish.

Brilliant creation: beef belly skewers glazed in a salty-sweet bagoong caramel, with a sour green mango relish that cuts through the richness. It’s a clever BBQ twist on the classic Pinoy pairing of green mango and bagoong.

Ensalada ni Madam: a light, healthy salad of pomelo, onions, crispy dilis, chopped Baguio beans, nuts and herbs.

noodles

Black Pepper 650
Crab Noodles
Garlic Butter Cereal.

The best seller — a homage to Chef Tina’s time in Singapore. A black pepper crab cream sauce coats squid ink pasta, topped with crunchy garlic butter cereal in the style of Singapore’s cereal prawns.

Thangh Long Kha 670
Poached Mussels. Green Curry Sauce.
Garlic Noodles

Sarap nito! Garlic noodles in a sweet green curry sauce, with mussels adding a boost of seafood umami. Galing!

mains

For a chef famous for her Spanish cooking, Chef Tina was refreshingly down-to-earth. She humbly shared the stories behind each dish, living up to the restaurant’s name.

P.S. Im Vegan 650
Seared Eggplant and Banana. Asian Romesco
Pineapple Express Sauce. Scallion Rice

A vegan surprise hit! Faux “scallops” of eggplant and banana sit on an Asian yellow romesco with pineapple sauce, paired with scallion rice. If healthy tastes this good, we’ll order it every time.

Steamed Grouper 998
Clams. Ginger Sauce.
Crispy Shallots. Leek Oil. Wansoy

Grouper steamed en papillote with clams and ginger, finished in a creamy white sauce. Ang linis at creamy ng lasa!

Bistek Short Ribs 998
Curry-Onion Sauce. Asian Gremolata.
Labuyo Sambal.

We love Kumba’s curry sauces, and this one is no exception: short ribs with a bistek Tagalog-style flavor, brightened by an Asian gremolata and spiked with labuyo sambal.

dessert

Ube Braso de Mercedes 370

Desserts are classic Filipino favorites with a twist, like this fluffy, marshmallowy treat with ube halaya inside.

Warm Banana Baklava 390
Layers of Fillo Dough. Banana. Pistachio.
Almonds. Langka Sauce.

Pinoy take on baklava, layered with banana, pistachios and almonds, then drizzled with a sweet langka sauce. Sarap!

The Corazon 350
Cassava Cake, Salted Egg, Coconut Sauce, Queso de Bola

Premium twist on cassava, topped with salted egg and queso de bola, finished with a creamy coconut sauce – shala!

final thoughts

The curries, noodles, and yummy creativity is what makes Kumba worth the visit. Chef Tina Legarda takes familiar Filipino flavors and reworks them with influences from Singapore, the Middle East and Europe: bagoong caramel on beef belly skewers, black pepper crab cream on squid ink pasta, a Filipino baklava with langka sauce. Every dish is creative but still grounded in flavors we grew up with. Even the vegan dish won us over. Most of all, Kumba lives up to its name. Chef Tina’s food is bold, but she’s humble, and so is her kitchen. Bring the family, share everything at the communal table, and save room for dessert. Kumba is a true point of pride for the South.

KUMBA Dining
Welcome to our Humble Table
Michelin Bib Gourmand 2026
92 Aguirre Ave. BF Homes Parañaque.
+63 995 106 2879
kumbaclub@gmail.com
Tue – Sun
@kumbaph
KUMBA Dining

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Chef Tina Legarda for hosting us at Kumba.

p.s. reserve the family dining table for your family celebrations.

FAQ (Frequently Asked Questions)

The post Inside KUMBA: What Makes Chef Tina Legarda’s Kitchen Michelin-Worthy?! appeared first on Awesome! - Our Awesome Planet.

last visited: October 23, 2026

Pattie Pie brings a fresh take on pizza to Estancia Mall in Pasig, offering two styles: wood-fired sourdough with a beautifully blistered crust and cast-iron pan pizza that’s crispy outside and fluffy inside. The first concept under Chooks Premium Dining (CPD), the Bounty Group’s chef-driven restaurant venture, is led by Chef Allen Buhay and pizzaiolo Chef Renz Nasara, with a focus on 48-hour-fermented dough, comforting dishes, and locally sourced ingredients.

Quick take: Pattie Pie is worth the trip for its cast-iron sourdough pan pizza. Order the PB&J (₱799), the Margherita (₱599), and the Mojo-Jojos, and save room for the Corny Pie. Budget around ₱800 per pizza. It’s on the Ground Floor, Main Wing of Estancia Mall in Pasig, open daily from 11 AM to 12 midnight.

We finally got to try Pattie Pie. Here’s what to expect and what to order!

about

The name Pattie Pie is a play on “pizza pie,” and “pie” covers both the pizzas and the pies from the pastry kitchen. Someone on the team is also named Patty, so the name stuck from day one. The playful room was designed by Headroom, inspired by Ms. Patricia “Tracy” Lim’s trips to Korea and the colorful cafés she keeps going back to. The Metiz Group was the first to publicly launch its Cutie Pie pizza concept, so nagkataon lang na similar yung name.

We love Pattie Pie’s happy, colorful playful vibe, tucked into the former Buffalo Wild Wings corner at Estancia Mall. It feels like an elevated Shakey’s or Pizza Hut, but with the artisanal pizza quality of Crosta.

Chef Allen of Wildflour fame reunites with Chef Renz, formerly of Wildflour Italian, to bring Pattie Pie to life!

PATTIE PIE
Main Wing, Ground Floor, Unit 139, Estancia Mall, Capitol Commons, Pasig City (across from Unimart and Santi’s)
Open daily, 11 AM to 12 MN
@pattiepieph
Reservations and delivery: 0917 525 1010

pizza

The menu is centered on its two signature pizza styles, complemented by a limited selection of mains, well-crafted cocktails, and dessert pies to end the meal on a sweet note.

pb&j | 799
cast iron pizza – pepperoni – bacon – jalapeño, cheese crust

We prefer the cast-iron pan pizza, with its thick, airy, fluffy interior, crispy crust, and cheesy wall on the outside. It has a nice sourdough taste and a satisfying cheese pull when you lift a slice, topped with the pepperoni-bacon-jalapeño combination for salty, smoky, and spicy flavors. Masarap even when you bring it at home.

We want to go back for the seven cheese pizza — yum!

mojo – jojos | 399
fried potatoes, ranch dip

A better version of Shakey’s Mojos—not soggy, with firm potatoes, a crispy crust, and a good ranch dip.

margherita | 599
classic margherita, stracciatella

Sometimes you get tired of the Neapolitan-style pizza, and the wood-fired sourdough pizza here is a refreshing change. With its beautifully blistered crust, Mayon tomatoes from Filipino farmers, and Casa del Formaggio cheese from Bacolod, sarap, simple lang! You get to savor the flavors of quality ingredients with just a few simple toppings.

We like to go back to try the white sauce brie and fruit pizza – masarap kaya?

The tomato sauce is made with Mayon tomatoes, grown by Filipino farmers and canned in the Philippines by Tosen Foods. Tosen buys directly from local tomato farmers during the season, and Chef Allen has been pushing that program forward, so every pizza with tomato sauce supports those farmers. Inspiring ang story na ito…

aperol spritz | 420

The aperol spritz was the perfect pairing for the pizza—bubbly, citrusy, and appetite-stimulating.

note: they serve pineapple-jalapeño hot honey on the side because they don’t believe in putting pineapple on pizza!

mains

roast chicken | half 599 / whole 1,199
free range chicken roasted in the wood fire oven, pineapple – jalapeño hot honey, grilled corn

Ang sarap ng free-range chicken—malinis ang lasa but still tasty. A squeeze of lime brings out the flavors, while the wood-fired oven adds a lovely smokiness. Add the hot honey for sweet chili notes.

tiger prawns | 899
tiger prawns, pickled peppers, cooked in the wood fire oven, anchovy dressing

The prawns are big, with a lovely smoky flavor, complemented by a nice anchovy dressing and their own juices.

tita’s bolognese pasta | 499
rigatoni pasta, bolognese sauce, kielbasa, mozzarella

It’s called Tita’s Bolognese because it’s sweet enough for Filipino tastes, but not quite sweet enough for Italians to care. This was the only dish that was just okay, as it seemed unsure of its identity. We’ll try the other pasta next.

pies

corny pie | 350
corn bread, cereal milk, corn flakes, polvoron

The dessert pies here are the best, so save room! Love this All Corn Pie, with cornbread, cereal milk with corn, crunchy cornflakes, and polvoron. The pies are not too sweet, perfectly balanced, and enjoyable without the umay.

triple chocolate tart | 320
chocolate tart sucrée, chocolate crèmeux, shaved chocolates

Ang sarap! The chocolate is velvety smooth, not too sweet, and full of rich, chocolatey goodness.

peach – mango crumble | 299
fresh mangoes, peaches and mango ice cream

Inspired by Jollibee’s peach mango pie flavors, but elevated with a lovely crumble and a scoop of ice cream on top.

choco – pistachio tart | 320
kataifi, white chocolate, pistachios

Sarap din nito! Dubai Chocolate Pie has lovely pistachio flavors and crunchy kataifi, best enjoyed with the cream.

final thoughts

We love the cast-iron sourdough pizza with its thick, airy dough, crusty edges, and delicious PB&J (pepperoni, bacon, and jalapeño) combination. Order two pizza styles to share, and don’t miss the simple Margherita to appreciate the quality of the dough and ingredients. The Mojo Jojos are also a must, paired with an Aperol Spritz or a can of San Pellegrino sparkling soda—get the blood orange!

The wood-fired roast chicken is worth ordering, too, and add one pasta to round out the meal. But save room for the dessert pies! They’re creamy, flavorful, and not overly sweet. Our favorites are the All Corn Pie and Triple Chocolate Tart.

Budget around ₱800 per pizza, ₱400 for a cocktail, and ₱300 for the dessert pies. Prices are on the high side, but the quality of the ingredients shines through.

What makes Pattie Pie special is the happy, lively vibe. These days, when dining out is something you save up for, you want more than just good food—you want warm service, a place that lifts your spirits, and a meal that feels worth every peso. Pattie Pie delivers that cheerful experience, making it a fun place to share good pizza with family and friends.

PATTIE PIE
Main Wing, Ground Floor, Unit 139, Estancia Mall, Capitol Commons, Pasig City (across from Unimart and Santi’s)
Open daily, 11 AM to 12 MN
@pattiepieph
Reservations and delivery: 0917 525 1010

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you Chef Allen for hosting us and for sharing the stories.

p.s. Chef Allen makes the best polvoron in Manila, inspired by his Kapampangan mom’s recipe! ask if available..

FAQ (Frequently Asked Questions)

The post PATTIE PIE by Chef Allen Buhay: What to Expect (and What to Order) at Estancia appeared first on Awesome! - Our Awesome Planet.

FOOD AVENGERS is our own gang of chefs and foodies who have been assembling since 2012, united by our love for good food, great company, and discovering what’s cool to eat in Manila. Our potluck dinners are more than just a feast—they’re filled with food industry gossip, stories, and lively conversations about where to eat next and what’s trending in the food scene. Since everyone is busy, we always find a reason to get together, and this time, it’s our Dice Game Edition, complete with prizes and hopia! The big question is: What did we bring to the table?

The hands-down winner of the potluck was Chef Ed, who brought his famed Bagnet Kare-Kare from his Pino days!

Kare-Kare sauce is served separately, so you cut the crispy bagnet and top it with the sauce. Ang sarap nito!

The best part is you have an option to pair it with the guacamole – the best! DM Kuya Chef Ed to order

The Lechon Diva presented her Lechon Manok stuffed with Mindanao-inspired Pianggang rice and flavorful sauce.

Meanwhile, Sir Manny scored the first prize with a winning dice combination of five 5s and a 1!

A potluck favorite, this pares is served deconstructed with noodles and condiments on the side.

Pearl, the ensaymada queen of Baby Phat fame,brings her much-requested pares to every potluck!

I’ve never won a dice game until now! Finally scored second prize with a perfect 1-2-3-4-5-6 straight!

We went around Binondo/Escolta for our potluck and highly recommend UNO Seafoods’ Chicken Pie (₱800/tray)!

So delicious, packed with chicken, potatoes, eggs, and carrots in a creamy milk sauce, all baked together!

No dice game is complete without the legendary hopia from Salazar’s in Binondo! 

Finally, Cutie clinched the top prize with five 5s and a sidekick 4!

Sanj and Cutie brought their homemade chorizo pasta—because no potluck is complete without noodles!

Cyrene brought the desserts – Gigi’s famed custaroons and Dumaguete silvanas perfect for sharing at a potluck.

We make it a point to meet regularly, enjoy good food, and remind our friends how much we appreciate them—like Spanky, a stroke survivor, and Dedet, who shuttles between Manila and Toronto. It’s a blessing to have foodie friends you can count on for great company, lasting friendships, and the latest foodie tsismis!

Until our next potluck dinner—the post-Michelin Halloween Potluck!

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. We paid for our potluck dishes.

p.s. thanks to Rache for buying the cool prizes for our dice game!

The post Food Avengers: The Art of the Potluck — What Did We Bring? | Dice Game Edition! appeared first on Awesome! - Our Awesome Planet.

Bar Pintxos Alabang is arguably one of the best Spanish restaurants in the South, combining delicious Basque-inspired pintxos and tapas with the warm, welcoming vibe of a neighborhood gathering place. I still remember the excitement of discovering this hidden gem back in 2015. Eleven years later, Bar Pintxos has given its space a fresh new look while staying true to the same special spot and community spirit that made us fall in love with it. Even better, they’re still going strong, with new creations that make every visit worth coming back for.

related blog post: BAR PINTXOS: Alabang’s Secret Spanish Tapas & Pintxos Bar (A Review)

The refreshed Bar Pintxos Alabang features a striking centerpiece mural by the original designer behind its logo and the iconic graphics on its placemats. Surrounding you are paintings of San Sebastián’s beautiful landscapes, bringing a touch of Basque country charm to this beloved neighborhood spot in the South.

 BAR PINTXOS ALABANG 
A neighborhood pintxos and tapas bar serving authentic Basque-Spanish dishes. 
 Don Gesu Building, Don Jesus Boulevard, near Alabang Hills, Muntinlupa City 
 +63 915 321 0013 
 Reservations: https://www.grupopintxos.com/reservation/barpintxos 
 FB: https://www.facebook.com/Barpintxos/
  IG: @BarPintxos

TAPAS

Sepia a la Pancha con Allioli
cuttlefish, allioli, pimenton

One of the new tapas we enjoyed is the cuttlefish with allioli sauce—a delicious pulutan option that feels relatively lighter, too. Love the chewy tenderness of the cuttlefish paired with the creamy, garlicky allioli. 

Jamon Allioli | 380
jamon serrano, allioli

One of OG pintxos, originally created using excess Jamón Serrano trimmings—and it’s still as delicious as ever!

Croquetas de Carillera
beef cheeks, bechamel

The beef cheek croquetas are super tender, with a rich, flavorful filling wrapped in a pillow-shaped croqueta rather than the usual balls. We enjoyed the taste, although I personally would have preferred a firmer, crispier bite.

DRINKS

The bar’s romantic red accents give it a modern, stylish feel while keeping its cozy, homey neighborhood charm.

Sangria | 370
Red | White | Rosé

The sangria is beautifully balanced—not too sweet, with good-quality wine and just the right fruity notes.

Limonada Rosa | 220
Fresh Lemon, Rose Syrup

Rache’s favorite of the night! Refreshing, citrusy rose, and perfectly balanced—not too sweet.

Moritz Zero Alcohol

My first zero alcohol beer that I actually enjoyed! Moritz delivers on flavor, but their draft beer is still a winner. 

MAINS

Codillo con Garbanzos
pork knuckle, marble potatoes, garbanzos

Oktoberfest special: pork knuckles with crispy skin, marbled potatoes, and callos sauce. Rich, hearty and sarap!

Langostinos ala Parrilla | 1,080
wild caught prawns, olive oil, garlic

Love the char on these shrimps—perfectly juicy with a squeeze of lemon and loads of umami from the brains.

Apahap a la Vasca | 1,290
local seabass, red chimichurri, crispy garlic

Best new discovery! The whole apahap is juicy and flavorful, made even better with vibrant red chimichurri and crispy garlic. A must-order! 

Fideua de Costillas | 980
pork ribs, fideua pasta, pimenton

Crispy noodle paella with crunchy socarrat, topped with savory pork ribs. A winning combination—sarap! 

Chuletas de Cordero | 2,950
lamb chops, patatas panaderas, romesco

Smoky, flavorful lamb paired perfectly with the rich tomato and bell pepper romesco better paired with paella rice.

Paella de Pato

Bomba rice paella done right, with a lovely socarrat, creamy allioli, and flavorful duck bits.

DESSERTS

Txurros | 220
fried pastry coated in cinnamon sugar
served with hot chocolate dip

Bite-sized churros made for easy dipping into rich chocolate sauce—the perfect sweet pica-pica to end the night! 

Creamy crème brûlée with that satisfying silky custard and caramelized top—perfect for your sweet cravings!

FINAL THOUGHTS

Congratulations to Team Bar Pintxos Alabang for raising the bar for neighborhood Spanish goodness in the South!

Love the new Apahap a la Vasca, Sepia a la Plancha con Allioli, and Chuletas de Cordero. The Paella de Pato and Fideuà de Costillas are also worth ordering for your next family celebration.

Still a hidden gem after 11 years, Bar Pintxos feels refreshed with its romantic red interiors, mural artwork, and San Sebastián vibes. Here’s to another successful decade! Pair your tapas with a well-balanced sangria, refreshing Limonada Rosa, or Moritz beer.

 BAR PINTXOS ALABANG 
A neighborhood pintxos and tapas bar serving authentic Basque-Spanish dishes. 
 Don Gesu Building, Don Jesus Boulevard, near Alabang Hills, Muntinlupa City 
 +63 915 321 0013 
 Reservations: https://www.grupopintxos.com/reservation/barpintxos 
 FB: https://www.facebook.com/Barpintxos/
  IG: @BarPintxos

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to our friends from Bar Pintxos Alabang for hosting us.

p.s. all your pintxos and tapas favorites are still good and simple dishes like beef cheeks in potato puree.

Carilleras de Carne 950
beef cheeks, sweet potato purée, mushrooms

The post BAR PINTXOS Alabang: this Alabang Hills Spanish favorite just got even better! appeared first on Awesome! - Our Awesome Planet.

Casa Luisa by Chef Jen Gerodias is one of the best home-dining experiences in San Pedro, Laguna—a hidden gem tucked inside a heritage house near the San Pedro Exit. Just an easy escape from Makati, it serves Filipino cuisine elevated with French culinary techniques, making familiar flavors feel special. The restaurant is named after Chef Jen’s mom, Luisa, whom we were fortunate to meet during our visit. It was also the perfect setting to celebrate our mom’s 85th birthday, surrounded by family, heritage, and thoughtfully prepared food.

Here are our must-try dishes and recommendations for your next family celebration at Casa Luisa!

Tungkol sa Casa Luisa (About)

Casa Luisa in San Pedro, Laguna, is a heritage home and kitchen serving Filipino-inspired family favorites made the slow, old-fashioned way, using carefully prepared ingredients and time-honored techniques. Its menu combines comforting Filipino flavors with creative culinary influences, from its signature flaky empanadas to homemade desserts, frozen ready-to-cook specialties, and generous fiesta bilaos for family gatherings.

Located along Magsaysay Road in Barangay San Antonio, Casa Luisa brings together the warmth of home cooking, heritage, and thoughtful craftsmanship—making it a destination for special celebrations and food worth sharing.

CASA LUISA
Welcome to Casa Luisa! We offer Filipino inspired family favorites.
Heritage House, San Pedro, Laguna
Tuesday to Sunday, 9:00AM – 7:30PM
+63 918 963 1233
@casa_luisa
Casa Luisa
https://casaluisa.ph

Panimula (Appetizer)

Crispy Ukoy
Savory shrimp crackers from Binan, Laguna

Even my mom raved about the Okoy, a seasonal special with whole small shrimp and legs fried to a perfect crunch without being spiny. Dip it in spicy vinegar for a delicious Filipino classic done right!

Local Asian Sea Bass Fishballs
Housemade apahap fishballs served with Manong’s sauce

Ang shala ng fishball, made with apahap meat and served skewered, is an elevated take on Pinoy street food, best enjoyed with their Manong’s sauce—sarap!

Fresh Green Salad with Burrata 750
From our local partner farms in Lipa, Batangas and San Pedro, Laguna.
Local burrata cheese and fresh greens served with crema de balsamico dressing. Serves 2-3 persons.

The vegetables are crisp and fresh, lightly dressed, with creamy burrata as the centerpiece—mix and enjoy!

Best Empanada

EMPANADA CLASSIC | 1,120 box of 6 | 2,250 box of 12

This is hands down the best empanada we’ve tasted in Manila—a Casa Luisa signature! We tried all six classic flavors and loved them all, so we recommend sampling every flavor for the ultimate empanada experience.

Beef Rendang | Beef brisket slow cooked in house-made paste with shallots, turmeric, galangal, ginger and spices. Enjoy with house-made sambal.

If you try just one, go for Beef Rendang—tender, rendang-spiced beef brisket made even better with their sambal!

French Onion Soup | 12-hour roasted beef marrow bone broth reduced with red wine into a rich glaze with caramelized onions, thyme and Gruyere cheese.

Imagine French onion soup reduced with caramelized onions and delicious gruyère, stuffed into an empanada.

Spinach Feta Bacon | Sautéed spinach, mornay, and feta cheese, crispy smoked bacon lardons.

Loaded with spinach, feta cheese, creamy white sauce, with bacon lardons for contrast, all wrapped in a flaky crust.

Pizza alla Diavola | Our version of a pepperoni pizza pocket. Salami, a rich pomodoro made with extra virgin olive oil, Roma tomatoes, onions, carrots and pumpkin puree, garlic, basil, mozzarella.

A pocket-pizza-inspired empanada filled with salami, tomato sauce, and mozzarella.

Ham and Cheese | Smoked ham folded into creamy mornay and Gruyere cheese.

A classic ham-and-cheese empanada elevated with smoked ham, Gruyère cheese, and creamy sauce.

Chorizo Fundido | House-made chorizo, creamy mornay, mozzarella cheese.

Masarap at malasa ang chorizo nila, at bagay na bagay sa empanada!

Pangunahing Ulam (Main Course)

Garlic Butter Crab Palabok | 490 (1 serving) | 1,900 (Bilao)
Rice noodles tossed in a garlic butter crab sauce, topped with soft cooked eggs, smoked tinapa, lump crab meat, tobiko (fish roe), fried garlic, chicharon.

The umami-loaded Crab Palabok comes with a rich garlic butter crab sauce, smoked tinapa, crab meat, and plenty of fried garlic and chicharon for crunch. Mix in the soft-cooked eggs for extra creaminess—masarap, and we loved it!

The kare-kare is exciting to watch as it’s prepared tableside, making your mouth water. The oxtail is crafted into a terrine and placed at the center of a heated ceramic bowl, surrounded by their rich, peanuty curry sauce.

Oxtail Terrine Kare-Kare 3,000
Braised Oxtail Terrine with vegetables rich Kare Kare sauce, and alamang guisado.

The vegetables are added toward the end to keep them crisp and avoid overcooking, while the Kare-Kare is served with alamang guisado. The vegetables are just as delicious dipped in the rich peanut sauce—we loved this!

Beef Bourguignon Caldereta 1,880
Slow-cooked bone-in beef short ribs in a rich sauce made with red wine, bone broth, tomatoes, liver pâté, ground peanuts, and cheese. Serves 3 persons.

The short ribs are slow-cooked Bourguignon-style in red wine, bone broth, rich tomato sauce, and liver pâté—deeply flavorful, delicious and shala!

Yellow Ginger Fish 1,050
Fish of the day sizzling in turmeric oil, onion leeks, dill served with bagoong balayan citrus sauce, peanuts, fresh chilis. Serves 3 persons.

This looked dry on the outside but still juicy inside when you taste it. There are limited fish options and balance the bagoong balayan with the kalamansi. This got mixed reviews from Momsy.

Panghimagas (Dessert)

Homemade Halo-Halo 300
Gatas ng kalabaw shaved ice and all homemade pinipig, ube halaya, macapuno, coconut crème brûlée, langka, pandan & hibiscus gulaman, sago, red beans, white beans, nata de coco, kaong.

Mango Sago | 300
Ripe Zambales mangoes, mango purée, gatas ng kalabaw shaved ice.

The kids loved this mango sago-inspired drink with fresh mango slices, mango purée, and gatas ng kalabaw for extra creaminess! The halo-halo is served the classic way, perfect for an afternoon merienda.

Ginumis 300
Pandan & hibiscus gulaman, macapuno, sago, pinipig on shaved ice, served with coconut milk and arnibal

The Ginumis was just OK—a good alternative to halo-halo, served over shaved ice with hints of pandan & arnibal.

Sticky Date Rhum Pudding with Vanilla Bean Ice Cream | 350
A rich, indulgent dessert featuring warm sticky date pudding infused with aged Don Papa Rhum in a velvety butterscotch sauce. Served with a scoop of creamy vanilla bean ice cream

Loved the solo serving of this pudding, with hints of Don Papa rum in the sauce and topped à la mode with vanilla ice cream!

Macapuno Dayap Napoleones 85/piece, 1,000/ box of 12
Homemade minatamis na macapuno, dayap coconut curtard, Don Papa Rhum
syrup, in layers of our flaky butter pastry with a crystalized glaze

Napoleons filled with macapuno and dayap coconut custard, infused with Don Papa rum for an extra kick.

Ube Palitaw | 110/pc / 650 box of 6
Sweet glutinous rice cake filled with house made Ube Halaya covered in grated cocomeat

The palitaw rice with ube halaya and shredded coconut was just OK.

Mango Sampaguita Cheese Pie | 180/piece, 1,000/ box of 6
We crafted this delightful fruit pie dedicated to our city of San Pedro, Laguna. Mango sampaguita jam, mango pieces, a cheese mousse, all cradled within our signature flaky, buttery crust, and finished with grated queso de bola and fresh kesong puti.

I like this better like your mango cheese pie but in tart form with queso de bola and kesong puti.

Bibingka Financier | 220/pc, 1,300 box of 6
Our version of bibingka galapong using a combination of rice, glutinous rice, and almond flour with coconut milk, topped with kesong puti, itlog na maalat and queso de bola

Bibingka was surprisingly good, reimagined as a financier with melted kesong puti, salted egg, and queso de bola.

Pangwakas na Pagninilay (Final Thoughts)

Casa Luisa is perfect for special family celebrations, serving comforting Filipino flavors elevated with French culinary techniques. Our standouts were the Crispy Okoy, the six flavors of Empanada, Garlic Butter Crab Palabok, tableside Oxtail Terrine Kare-Kare, and Short Ribs Bourguignon Caldereta. For dessert, don’t miss the Macapuno-Dayap Napoleons, Bibingka Financier, and the Mango Sago-inspired drink.

Make sure to reserve ahead so the team can prepare your table and food. Casa Luisa closes early for dinner to prepare for the next day, so it’s best to visit for lunch or a special merienda. Service is warm and friendly, with that unmistakable San Pedro, Laguna hospitality.

We loved the nostalgic ambiance of dining in a heritage home while enjoying modern comforts and thoughtful service. Prices are on the higher side, but the quality of ingredients and careful preparation are evident in the dishes. Expect some waiting time, as the kitchen takes its time to prepare the food without cutting corners.

For a memorable family and friends gathering this holiday season, Casa Luisa is worth considering.

CASA LUISA
Welcome to Casa Luisa! We offer Filipino inspired family favorites.
Heritage House, San Pedro, Laguna
Tuesday to Sunday, 9:00AM – 7:30PM
+63 918 963 1233
@casa_luisa
Casa Luisa
https://casaluisa.ph

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to our friends from Casa Luisa for hosting us.

p.s. the restroom is the original toilet and bath of the heritage house’s master bedroom

The post CASA LUISA Birthday @ San Pedro’s Filipino-French Hidden Dining Gem?! appeared first on Awesome! - Our Awesome Planet.

Have a food product that deserves to be discovered? This could be your year.

Some of the most exciting food brands begin in the humblest of places: a home kitchen, a family recipe passed down through generations, or a small-batch product made with a lot of passion and a little entrepreneurial courage.

But making a great product is only half the battle. How do you get people to discover it, taste it, talk about it, and eventually become customers?

That’s where the Ultimate Taste Test (UTT) by Our Awesome Planet comes in.

Since 2008, UTT has championed home-based food entrepreneurs, startups, and emerging food brands, giving them an opportunity to put their creations in front of foodies, chefs, media, and industry tastemakers.

For 2026, we’re once again looking for exceptional food products and the passionate entrepreneurs behind them.

Think your product has what it takes? Apply to Ultimate Taste Test 2026 and let the foodies decide!

ULTIMATE TASTE TEST 2026
 Date: November 30, 2026 (Holiday Monday)
 Time: 11:00 AM – 8:00 PM
 Venue: Gallery MiraNila by The Blue Leaf, Mira Nila Heritage Estate
 Official Hashtag: #UTT2026

[APPLY NOW – UTT 2026]
Application deadline: November 20, 2026
https://bit.ly/utt2026application

What is the Ultimate Taste Test?

Now celebrating its 18th consecutive year, Ultimate Taste Test (UTT) by Our Awesome Planet is a food discovery platform that champions home-based food businesses, emerging food brands, and innovative startups.

What began as a platform for discovering promising food products has grown into a community celebration of Filipino food entrepreneurship. Now open to the public and held on a holiday, UTT welcomes foodie families to taste exciting new creations, discover their next favorite food brands, and support the entrepreneurs behind them.

Over the years, UTT has helped shine a spotlight on food entrepreneurs who have gone on to build recognized brands. Among its success stories are Pepita’s Kitchen by Dedet de la Fuente, the Lechon Diva; Carmen’s Best ice cream; Risa Chocolates by Pamela Cinco, known for its internationally recognized chocolates; and Bhest Lasagna, celebrated for its beef lasagna.

These brands represent what UTT is all about: giving passionate entrepreneurs a platform to introduce their products, gain exposure, and bring their food creations to a wider audience.

Your next favorite food brand could be discovered at UTT—and the next success story could be yours!

Why join the Ultimate Taste Test?

 1. Your Own PR Platform
Get your brand noticed by foodies, media, chefs, food experts, and influencers—all in one event, without the hefty cost of hosting your own PR launch. We’re bringing together our friends in the food industry to help discover, support, and champion the next generation of Filipino food entrepreneurs.

 2. Get Ahead of the Holiday Rush
Turn first-time tasters into future customers, generate potential advance orders, and get your products on the radar for Christmas gifting, celebrations, and corporate orders. Build momentum for a successful 2027 and keep your brand top of mind as the new year begins.

 3. Earn the Awesome! Certified Feature
Products earning an average rating of 3.8 or higher qualify for an Awesome! Certified feature on Our Awesome Planet, subject to the event’s criteria. Beyond the added exposure and credibility, strong feedback from food judges can give you greater confidence in your product’s market potential.

 4. No Registration Fee
Showcase your best creations without a registration fee—simply provide 1–2 bite-sized samples per judge for 300 food judges. Our Awesome Planet carefully curates the lineup to give participating entrepreneurs a meaningful platform to showcase products with the potential to stand out.

 5. Affordable Setup Fee
For just ₱2,000, your setup fee covers venue logistics, utilities, tables, and chairs, with additional charges for appliances exceeding 1,000 watts. Organizing a food event takes considerable effort, but supporting passionate food entrepreneurs and helping promising brands grow is what makes UTT worthwhile.

Who Can Join UTT 2026?

Are you a home-based food entrepreneur, startup, or emerging food brand with a product that deserves a bigger audience? UTT 2026 is your chance to showcase your best creations to foodies, chefs, media, and industry influencers.

What Products Can Join?

We welcome exceptional, innovative and new products across categories, including:

• Savory: Meals, frozen food, sauces, condiments, and dips
• Sweets: Cakes, pastries, chocolates, and desserts
• Packaged Food: Snacks, bottled goods, and ready-to-cook products
• Beverages: Coffee, tea, juices, and specialty drinks
• Innovative Products: Unique creations that showcase Filipino flavors or offer something new

What Are the Requirements?

• 300 tasting portions: Prepare 1–2 samples per judge.
• Product presentation: Bring your packaging, branding materials, and a short brand story.
• Food safety: Follow the event’s food handling, storage, allergen, and labeling guidelines.

How Much Does It Cost?

• Registration fee: Free for eligible participants.
• Setup fee: ₱2,000 for venue logistics, utilities, tables, and chairs.
• Additional charges: Apply to high-wattage appliances exceeding 1,000 watts.
• Samples and transport: Shouldered by participating entrepreneurs.

How to Apply

1. Submit your application with your business and product details.
2. Tell us your story and what makes your product stand out.
3. Await selection as Our Awesome Planet curates the final lineup.
4. Confirm participation and prepare your products for the event.

Ready to be discovered? Apply for Ultimate Taste Test 2026 and introduce your product to Manila’s food community!

[APPLY NOW – UTT 2026]
Application deadline: November 20, 2026
https://bit.ly/utt2026application

Final eligibility, product categories, fees, and participation guidelines are subject to confirmation by the organizers.

Meet the previous UTT winners

For the past 18 years, Our Awesome Planet’s Ultimate Taste Test has been the incubator and launching platform for many of today’s most popular and influential food entrepreneurs. They all started out as home businesses, and thanks to the publicity and exposure from their participation in the UTT, they have become very successful brands.

Among the Ultimate Taste Test success stories are Pepita’s Kitchen, from the Lechon Diva, Dedet de la Fuente; Carmen’s Best, the Best Ice Cream in Manila; the internationally renowned Risa Chocolates by Pamela Cinco; and Bhest Lasagna, rated #1 Best Beef Lasagna in Manila.

The winners of Ultimate Taste Test 2026 are (ranked based on average rating):

1. Red Apron Bakery | @redapronph 4.17
2. Plantation Prime | @plantationprime 4.11
3. CopolavorA | @Copolavora 4.08
4. Rustic Mornings Bakeshop | @rusticmornings 3.90
5. Chick & Rice Co | @chickriceco 3.86
6. Lutong Kabundukan 3.77 FB: Lutong Kabundukan Food Trip and Jungle Farm Campsite
7. Karabella X Palm Grill | @karabelladairy X @palmgrillph 3.76

Best HOT Sauce: Philippine Hot Sauce Club X Butcher’s Secret

1. EpicspicE | @epicspicemad 3.84
2. Spicy Louie | @louiespicy 3.82
3. Bad Boy Tikboy | @badboytikboy 3.77
4. Jimlong’s Chili | FB @Jimlongschilisauces 3.77

Check out the UTT 2025 winners: And the Winners of the Ultimate Taste Test 2025 are…

See you at Ultimate Taste Test 2026 on November 30!

Join us for a delicious day of food discovery as Ultimate Taste Test celebrates its 18th consecutive year of championing home-based food entrepreneurs and innovative startups!

 Date: November 30, 2026 (Holiday Monday)
 Time: 11:00 AM – 8:00 PM
 Venue: Gallery MiraNila by The Blue Leaf, Mira Nila Heritage Estate
 Official Hashtag: #UTT2026

For Food Entrepreneurs: Showcase Your Product!

Have a winning food product? Put your brand in the spotlight and introduce your creations to foodies, chefs, media, and industry influencers. Apply to be part of UTT 2026 and take your next step toward growing your food business.

[APPLY NOW – UTT 2026]
Application deadline: November 20, 2026
https://bit.ly/utt2026application

For Foodies: Taste, Discover & Support Local!

Spend your holiday discovering exciting food products, tasting innovative creations, and meeting the passionate entrepreneurs behind them. Be part of the community that helps discover and support the next generation of Filipino food brands.

[GET YOUR FOODIE JUDGE TICKETS]
Ticket price: Php 800 foodie judges | Php 500 kids
Reserve your tickets now with Rache at +63 917 5318949

Mark your calendars, bring your appetite, and join us on November 30! Share your UTT discoveries using #UTT2026 and help us celebrate Filipino food entrepreneurship.

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: Ultimate Taste Test is the longest running taste event in the country founded by Our Awesome Planet in 2008.

p.s. Know someone with a winning food product? Please share this with family and friends who might have what it takes to win the UTT 2026 Challenge and get their brand discovered!

Forward them this message:

 Apply for a Food Entrepreneur Slot at Ultimate Taste Test 2026!
https://bit.ly/utt2026application

 For more information:

Announcing… Ultimate Taste Test 2026!
https://awesome.blog/2026/10/utt2026.html

Meet the Winners of Ultimate Taste Test 2025!
https://awesome.blog/2025/12/utt2025-winners.html

Let’s help discover and champion the next generation of Filipino food entrepreneurs!

The post Announcing… Ultimate Taste Test 2026: Have a Winning Food Product? Prove It! appeared first on Awesome! - Our Awesome Planet.

NAYAM by Chef Rhea Rizzo returns to Balmori Rockwell for an extended Christmas pop-up, running through January 5, 2027. Its name draws from Sanskrit, evoking grace, happiness, and peace—something we could all use in Manila right now. With a menu that’s 90% new, alongside a few beloved bestsellers from Silang, NAYAM brings together comforting Asian and New American flavors elevated by French culinary techniques, all served with the signature Mrs. Saldo’s touch.

It’s a wonderful spot to gather with friends and family for a special holiday celebration. Here are our recommendations on what to order to make the most of your NAYAM experience!

NAYAM by Mrs. Saldo’s
G/F, The Balmori Suites, Hidalgo Drive, Rockwell Center, Makati City
Reservations: +63 954-235-3702 / +63 917-100-2983
Instagram: DM @mrssaldos
October 16, 2026 – January 5, 2027
Tuesday–Sunday (Closed Mondays)

appetizers

Chef Rhea’s cooking is refined and layered, balancing sour, savory, and citrusy notes with a bright kick of lime and flavorful sauces. Her dishes are never overly creamy or cloyingly sweet, letting the savory flavors shine while saving the sweetness for dessert.

Portabello & Porcini Mushroom Veloute ₱420
Truffle Oil

We all loved this signature Mrs Saldo truffle mushroom soup — it’s silky smooth and creamy but kakaiba and lasa.

Oyster Blade BBQ ₱1,595
Smoked Whipped Cheese, Mango
Yuzu Kosho. Pickled Labanos (1pc.)

These tender oyster blade beef slices are skewered and barbecued, finished with mango-yuzu and smoked whipped cheese for a savory, smoky, and citrusy bite.

Grilled Prawn Whipped Aligue. ₱650
Beef Tallow. Sourdough (1pc.)

This looks simple, but the grilled shrimp dipped in beef tallow delivers just the right amount of rich aligue umami. The shrimp heads are the best—especially when paired with grilled sourdough.

Cheesy Crab Dip ₱850
with Homemade Sourdough

This Mrs. Saldo’s Silang favorite makes its way to Balmori, with a cheesy crab brightened by a tangy kick of lime.

Dilis & Peanut Chips ₱250
Kaffir Lime Aioli

This crumbly okoy with crisp dilis and whole peanuts got mixed reviews but best paired with the cheesy crab dip.

Peanut & Bagoong Korean Fried Chicken ₱450
Dilis. Yuzu

These unique chicken balls have bagoong BBQ flavors, a touch of peanuts, and a hint of yuzu to tease the palate.

SPECIAL UBE MOCKTAIL

THE PINK LADY “THE TRISH”
A vintage cocktail from the 1930s that was labelled a “‘girly drink” in high society
TANQUERAY LONDON DRY GIN, HIBISCUS SYRUP AND LEMON

BALI HIGH
After three months living in Ubud, I wanted a drink that brings me back
to my morning banana shakes and cacao ceremonies.
NIKKA DAYS, BANANA, KAFFIR, ANGOSTURA, CACAO BITTERS.

These are Mrs. Saldo’s cocktail bestsellers. The Bali High was good, evoking Chef Rhea in Ubud with banana and cacao flavors mixed with whisky while overlooking the rice fields. The cocktails are balanced, not sweet or girly. “The Trish,” featuring a lady painted on the glass, is quite good, while the ube cocktail is a bit sweet and best reserved for dessert.

toast, salad & noodz

I love the brunch mood, while dinner has a dark, romantic vibe. Best to arrive as early as 5 PM for good service.

Nam Tok Thai Beef Salad ₱995
Whipped Chicken Liver. Flank Steak. Mango Vinaigrette

At first, it looks boring, but the liver and beef flavors with a touch of mango vinaigrette are hiding underneath. Toss it well to coat the vegetables with the sauce and enjoy the healthy textures paired with beef.

Bun Cha Lumpia ₱550
Nuoc Cham. Rice Noodles

This lumpia with rice noodles and Vietnamese nuoc cham—a Southeast Asian twist on a  noodle plate. ok naman.

Banh Mi Toast. Pork Jowl ₱595
Chicken Liver Inasal. Atchara. Annatto Jus

This was becoming the night’s bestseller but we found the pork jowl slices a bit too fatty, though the fat adds plenty of flavor to this inasal-inspired bánh mì ensemble.

mains

We love hanging out with our sons and having our own 2-on-1 sessions over good food and great conversations. They also give us insights into the Gen Z palate and enrich our blog posts with their point of view on food.

Duck Confit ₱2,495
Gulai Ayam. Yogurt Cucumber & Mint. Sambal Embe

Must order! Everyone was raving about this duck confit in gulai ayam curry sauce with a touch of sambal. The duck meat has a lot of flavor and you can share this is. Sarap nito!

Makhang Pepper Demi. Steak Frites ₱1,595

This is their version of steak frites, served with a kakaibang demi-glace sauce mixed with citrusy makhang peppers. This is good value for a steak dish but we had a debate kung masarap ba yung sauce or hindi.

2018 Bogle Vineyards Phantom

Mrs. Saldo’s is known for its exquisite wine selection, and the Phantom does not disappoint. This bold, full-bodied red blend offers rich dark fruit, hints of vanilla and spice, and a smooth, lingering finish—enjoyable on its own or paired with the meat dishes.

Pan-fried Salmon ₱1,195
Goan Curry. Crispy Coconut Saba. Sambal Mata

A lot is going on with this salmon dish, which looks well-done, served with saba fritter, Balinese sambal matah, and a bold Indian Goan curry sauce. We got lost in the translation but enjoyed the kakaibang combination.

2019 Sebastiani Pinot Grigio Sonoma Valley

The 2019 Sebastiani Pinot Grigio Sonoma Valley is a crisp, refreshing white wine with bright citrus, green apple, and pear notes, finishing clean and lively. Good for pairing with the seafood and creamy dishes.

desserts

We love the desserts, presented well with balanced satisfying sweetness!

Mango. Coconut. Sticky Rice ₱495
Salted Coconut. White Chocolate & Coconut Ganache

An elegant mix of mango, coconut cream, chocolate, and a bouncy rice cake. Sarap!

Sticky Date Pudding ₱395
Toffee Sauce. Vanilla Anglaise

My wife Rache loved this and practically kept it all to herself! Ganda ng blend of date, toffee, and vanilla flavors.

Auro Dark Chocolate Tart ₱595
Rum Chocolate Mousse. Praline. Honeycomb, Toffee, Maldon

You’ll know why this is a bestseller at Mrs. Saldo’s—the flavors and textures are beautifully balanced. I love the mix of chocolate mousse, honeycomb, praline, and tart shell. Sarap to nibble on and savor every bite!

final thoughts

Congratulations to Chef Rhea on the Balmori Rockwell pop-up! She has come a long way, from being the first chef featured at Balmori to enjoying one of its longest-running holiday-season residencies. The best part? Mrs. Saldo’s in Silang remains open beyond the holidays, inviting you to discover Chef Rhea’s Filipino flavors in their home setting.

Our must-orders are the Duck Confit, plus the Truffle Mushroom Soup, Oyster Blade BBQ, Grilled Prawn with Whipped Aligue, and Thai Beef Salad for appetizers. For dessert, go for the Chocolate Tart, Sticky Date Pudding, and Mango Sticky Rice. We also wanted to try the Chai Ice Cream but naubusan, so make sure to order yours kaagad!

NAYAM by Mrs. Saldo’s

Location
G/F, The Balmori Suites, Hidalgo Drive, Rockwell Center, Makati City

Reservations
Call or text: +63 954-235-3702 or +63 917-100-2983
Instagram: Send a DM to the official @mrssaldos account.

Residency Dates
October 16, 2026 – January 5, 2027

Operating Days
Tuesday to Sunday
Closed on Mondays

The Concept
Curated by Chef Rhea Rizzo, NAYAM takes its name from a Sanskrit word associated with grace and happiness. The concept brings together refined French culinary techniques, Southeast Asian influences, and the comforting flavors of New American cuisine for a distinctive Asian-French dining experience.

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Chef Rhea for inviting us to the friends and family night.

p.s. nice catching up with you Jen and meeting Abraham

The post Discover NAYAM: Mrs. Saldo’s Asian-French dining pop-up at Balmori Rockwell this holiday season. appeared first on Awesome! - Our Awesome Planet.

Admiral Hotel Manila – MGallery Collection is one of the best staycation escapes in the heart of Manila, along Manila Bay. A living art gallery that pays homage to Manila’s Golden Era, it offers spacious Admiral Suites perfect for families and a Golden Era Escape package for a pampering retreat. What makes the stay truly awesome is the food—from delicious breakfast mornings to the indulgent Prime Grill Nights on weekends.

Early Check-in, Late Check-out. The Golden Era package lets you check in as early as 11 AM and check out as late as 5 PM the next day, giving you almost a day and a half to enjoy your staycation without feeling rushed.

Don’t forget to book The Golden Era Escape staycation package in Admiral Hotel Manila.

Vibrant colors and inspiring works of art greet you at every turn, setting the mood for a stay that celebrates Manila’s golden era.

diplomata suites #509

The highlight is the plush king bed, perfect for a honeymoon-like escape wrapped in the timeless charm of old Manila. Request a Manila Bay view room to enjoy a romantic sunset right from your window.

The Golden Era package includes a complimentary upgrade to the next room category. Go for the Executive Suite, with a sofa bed and a separate TV-equipped living area perfect for the little ones.

The luxurious bathroom features elegant gold fixtures, clean geometric lines, his-and-hers basins, a separate toilet and shower, and a romantic bathtub as the centerpiece.

Bathtub comes with bath salts, shower gel, and a body scrub—perfect for couples to have a relaxing soak together.

It’s hard to leave the room when you’re wrapped in a plush bathrobe, lounging in comfort, and enjoying a good movie and the company of your hubby.

Loved the brownie welcome treat, beautifully presented like an artwork, with satisfying flavors and a nice crunch.

Enjoy a complimentary in-room pizza, with a choice of Margherita or salami—a family treat the kids will love.

The package also includes ₱400 dining credit per adult, perfect for enjoying coffee and pastries at the lobby lounge.

club lounge access

Located on the 9th floor alongside the main dining area, the Admiral Club Lounge is a relaxing spot to enjoy a selection of curated drinks.

Loved the premium ginger ale and fresh fruit juices, perfect for creating your own refreshing tonic concoctions.

Sunset merienda comes with canapés—just the right bites to tide you over before dinner.

The pool lures you in for a refreshing dip as you soak in Manila Bay’s sunset glow and leave your worries behind.

prime grill nights

Admiral Hotel Manila’s weekend buffet returns every Friday and Saturday with Prime Grill Nights, featuring Josper-grilled meat specialties and a focus on quality ingredients over quantity.

Loved the Admiral Club’s luxurious yet relaxed vibe, highlighted by a runway centerpiece with immersive 3D mapping projections.

I kept coming back for the grilled pork sausages with mustard—my favorite bite of the night.

The herb-roasted porchetta is also good, with a crisp crust that pairs beautifully with the gravy or chimichurri.

Love salt-baked Salmon with a dash of lemon and you can indulge as much as you can.

The seafood paella complements the grilled meats, with extra seafood available for a more indulgent serving.

Unlike typical buffet seafood grills, Admiral Club stands out for the premium quality of its seafood.

Best of all, the scallops are perfectly Josper-grilled with garlic and butter—simple, rich, and delicious.

Look out for surprise tableside specials, like this freshly baked mushroom truffle pasta served straight to your table.

The buffet may look limited, but I prefer its curated selection of premium cheeses over a spread padded with fillers.

Loved the Tomme de Savoie, with its mild earthy, nutty notes and a rustic funk reminiscent of blue cheese.

I could eat Brie all day, especially lightly grilled and paired with crusty bread and fresh seafood.

Dessert options are limited, but I loved the ube and specialty ice cream flavors. I do miss their old circular ice cream chiller, which showcased a much wider selection of flavors.

A lovely surprise is the tableside lemon tiramisu, a refreshing citrus twist to end the meal.

admiral breakfast

Breakfast feels invigorating in the bright, maaliwalas space, like dining in a grand living room, with an exciting selection to start the day.

I always love starting breakfast with a noodle soup station, customizing a comforting bowl just the way you like it.

Best of all, look for the tucked-away selection of fish cakes, fish tofu, and assorted balls to add to your noodle soup.

Start with the dim sum selection of hakaw, siomai, truffle mushroom buns, and fried rice—to kick off breakfast.

Enjoy creamy scrambled eggs and fresh bread with truffle butter and premium jam.

We loved the yogurt station, where you can create your own muesli with premium nuts and dried fruits.

Of course, my favorite is taho with sago, made even more special with a drizzle of truffle honey!

The meats go beyond the usual, with honey ham, chipolata, and pusit alongside favorites like tocino and bacon.

Loved the fresh fruit selection and juices, perfect for creating a refreshing, healthy breakfast.

final thoughts

Admiral Hotel Manila is one of the best staycation escapes in Manila, especially for young families. Immerse yourself in living art and stories of Manila’s Golden Era, complemented by a foodie experience that celebrates premium ingredients—from Prime Grill Nights to the signature breakfast spread. Book an Executive Suite overlooking Manila Bay for a plush bed, relaxing bathtub, and thoughtful amenities that make for a mini-honeymoon escape.

For the best value, go for the Golden Era package, with perks like a room upgrade, complimentary pizza, dining credits, and, best of all, early check-in and late check-out. The Executive Suite is ideal for two adults and two kids, with complimentary breakfast for children 12 and below.

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Admiral Hotel Manila for hosting us.

p.s. Prime Grill Nights is a separate dining experience not included in the Golden Era staycation package, but it’s well worth booking during your stay. Drinks are not included in the buffet package and are charged separately.

p.p.s. explore Manila and Intramuros on bamboo bikes! Ask the concierge for details.

The post ADMIRAL HOTEL MANILA: A Golden Era Staycation Escape by the Bay! appeared first on Awesome! - Our Awesome Planet.