The MICHELIN Guide Philippines has arrived – and it didn’t hold back. On October 30th, at the Manila Marriott Hotel, the culinary world’s most influential arbiter of taste unveiled its first-ever Philippine selection, awarding Stars to nine restaurants and instantly elevating the country’s dining scene from regional darling to global contender.
The MICHELIN Guide Philippines has arrived – and it didn’t hold back. On October 30th, at the Manila Marriott Hotel, the culinary world’s most influential arbiter of taste unveiled its first-ever Philippine selection, awarding Stars to nine restaurants and instantly elevating the country’s dining scene from regional darling to global contender. Nobody expected the MICHELIN Guide Philippines debut to open with a Two-Star restaurant. But on October 30th at the Manila Marriott Hotel, that’s exactly what happened. Josh Boutwood’s Helm earned the country’s first Two MICHELIN Stars straight out of the gate, leading a selection of nine starred restaurants that put Manila firmly on the global culinary map. The message was unmistakable: this wasn’t a courtesy introduction – this was an arrival.
Introducing The MICHELIN Guide Manila And Environs & Cebu
The inaugural MICHELIN Guide Manila and Environs & Cebu 2026 featured 108 establishments total: one Two-Star restaurant, eight One-Star restaurants, 25 Bib Gourmand spots, and 74 MICHELIN Selected venues. It was a significant moment – not just for the restaurants themselves, but for an entire culinary scene that had been quietly building momentum for years.
Helm Took Two Stars In A Historic Debut
But back to that headline. Helm, led by chef Josh Boutwood, became the first Philippine restaurant to earn Two MICHELIN Stars – and it did so, surprisingly, right out of the gate. The distinction, reserved for “excellent cooking worth a detour,” reflected Boutwood’s deeply personal cuisine: a modern tasting menu informed by his half-British, half-Filipino heritage, filtered through Spanish influences.
The restaurant operated on themed, seasonal set menus that ranged from street food tributes to film-inspired surprises – always evolving, consistently refined.
Boutwood has consistently delivered layered, bold flavors with intricate presentations, served in an open kitchen setting where counter seats fostered connection between kitchen and guest. The warm, professional service sealed the experience. It was intimate, precise, and unapologetically expressive – the kind of cooking that announced arrival rather than permission.
Eight Restaurants Earned One Star In The MICHELIN Guide Philippines
Eight restaurants received One MICHELIN Star, showcasing the breadth of Manila’s dining scene. Asador Alfonso in Cavite sourced ingredients directly from Spain, delivering rustic Spanish cooking with remarkable depth. Celera in Makati offered contemporary Asian cuisine from two chef-owners, pulling inspiration from Japan, China, Singapore, and beyond. Gallery by Chele in Taguig married culinary excellence with environmental responsibility – local sourcing, waste reduction, and education formed the core of Chef Chele González’s progressive approach.
Hapag in Makati reimagined traditional Filipino dishes with modern technique, championing local produce and deep cultural roots. Inatô, also in Makati, seated just eight guests at a sculptural marble counter. You rang a bell to enter. It was intimate, immersive, and decidedly chic. Kasa Palma in Makati applied French techniques and global influences – from Latin America to Southeast Asia – to wood-fired dishes celebrating local ingredients.
Linamnam in Parañaque welcomed only 10 diners into what was once the chef’s childhood bedroom, now transformed into an elegant dining room. Toyo Eatery in Makati took its name from the Tagalog word for soy sauce – a nod to the restaurant’s ethos of celebrating seemingly simple Filipino elements that revealed layers of complexity.
Sustainability Got Its Moment At The Launch Of The MICHELIN Guide Philippines
Gallery by Chele also earned the MICHELIN Green Star for its commitment to sustainable gastronomy – farm-to-table sourcing, biodiversity, waste reduction, and community engagement. It was a recognition that culinary excellence and environmental stewardship weren’t mutually exclusive.
MICHELIN Guide Philippines’ Bib Gourmands Recognized 25 Restaurants
The Bib Gourmand selection – 19 in Manila and Environs, six in Cebu – celebrated exceptional food at moderate prices. Named after the MICHELIN mascot Bibendum, the distinction recognized restaurants serving quality food at reasonable prices, united by their simpler, recognizable style of cooking that left diners satisfied at having eaten so well without breaking the bank. MICHELIN Guide
The Manila selection included neighborhood favorites like Kumba, Morning Sun Eatery, and Manam at the Triangle – places showcasing vibrant local flavors made with heart. Morning Sun Eatery, a modest roadside spot, celebrated Ilocano comfort food in its truest form with kilawin, sweet pork skewers, pinakbet, and standout laing. Sarsa brought laid-back charm with marbled tiles, rattan lamps, and wooden tables, while COCHI on a lively BGC corner brought familiar Filipino flavors into a modern, refined setting.
The list also featured international cuisines done right – Bolero’s largely Spanish menu brimming with Mediterranean notes, Brick Corner’s rich North Indian fare, Em Hà Nội’s comforting Vietnamese dishes, and Los Tacos with its bold Mexican flavors. MICHELIN Guide In Cebu, CUR8, Abaseria Deli & Café, and The Pig & Palm represented the island’s exceptional value dining. SunStar From family-run eateries to contemporary bistros, these were the places where flavor, value, and soul converged – proof that great food didn’t require a hefty price tag.
The MICHELIN Guide Philippines’ People Behind The Plates
The Stars and Bibs tell part of the story, but the MICHELIN Guide’s Special Awards recognized the individuals whose talent, energy, and dedication actually make the experience happen – think standouts who defined excellence in their craft.
Don Patrick Baldosano of Linamnam took the Young Chef Award, presented by Visa. At just 27, he’s been transforming Filipino ingredients and regional traditions into inventive, deeply personal dishes – the kind of cooking that suggests a long career ahead.
Erin Recto of Hapag earned the Service Award for her warmth and professionalism, embodying the seamless blend of operations and hospitality that defined Filipino service at its best. Benjamin Leal of Uma Nota claimed the Exceptional Cocktails Award for his inventive, globally inspired drinks that brought fresh energy and local flavor to the bar – proof that the beverage program mattered as much as what landed on the plate.
“We are honored to present the first edition of the MICHELIN Guide in the Philippines,” said Gwendal Poullennec, International Director of the MICHELIN Guide. “This selection pays tribute to a new generation of Filipino chefs – and international chefs who have embraced the Philippines – drawing inspiration from local heritage, bold flavors, and heartfelt hospitality.”
The Philippines officially entered the conversation. And judging by this first selection, it was just getting started.
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