Hotel Sogo Santa Mesa

"Celera" means "appetite" in Malay, and the sleek, dimly lit, black-toned dining space with an open kitchen delivers a moody ambience. Two chef-owners craft contemporary Asian dishes that draw on influences from Japan, China, Singapore and beyond. Diners can expect umami-rich creations using dashi, fermentation and subtle smoke. Artful plating and warmly hospitable service enhance the meal, making it a lively and sensory-driven experience worth seeking out.

Woven tablecloths and ethnic-inspired music set the tone in this cosy place. Expect warm hospitality and classic Southern Mindanao cuisine, which uses spices, acidity and roasted coconut for rich, intense flavours, for example the generously sized tiyula itum stew with beef simmered in coconut broth for a hint of acidity and smoky aroma. The Dulang – an exquisite platter of seven dishes in tasting portions – provides an excellent and varied introduction.

Step into this tranquil oasis of straw cloche lamps, lush greenery and shell-lined walls evoking beachside charm. Chef Isip draws on French technique and global influences – from Latin America to Southeast Asia – and makes good use of the wood fire. Local ingredients go into expressive, refined dishes. Order a tasting menu and dine on the breezy terrace or sit at the counter and enjoy à la carte creativity and a front-row seat to the action in the open kitchen.

Inspired by the chef's travels, this relaxed restaurant transports you to Thailand with its modern take on Thai favourites. The minimalist setting with playful table and menu designs makes for a casual vibe. Classic dishes include papaya salad, pad thai and tom yum. Curry fans can enjoy the beef short rib or crab curries. The latter uses local crab, tender eggs and a touch of coconut milk. Order the mango sticky rice for a sweet, tangy end to the meal.

"Hapag", meaning "family table" in Tagalog, is led by a team of young chefs aspiring to reimagine Filipino cuisine with finesse. Tapping into the full potential of local ingredients, they bring a modern, sophisticated touch to traditional dishes. This inventive approach honours regional recipes and time-honoured methods, while challenging expectations and blurring culinary boundaries for a fresh and exciting perspective on Filipino flavours.

As one of the trendy restaurants in Metro Manila, Seva was founded by three friends who are passionate about reimagining global dishes with flair. Try their signature dish of vodka rigatoni featuring a hot, peppery tomato sauce topped with rich and creamy burrata for a balanced flavour profile. For dessert, their crème brûlée has a layer of sweet vanilla bean cream below a crispy sugar flake and is finished with lavender cream making it a delightflul ending

Chef Sam Rohana brings a warm taste of the Middle East to an intimate sunlit spot in a cosmopolitan neighbourhood. The compact space features colourful low tables and sofas, setting the tone for a relaxed, communal meal. Begin with rich hummus and soft house-made pita before diving into tender lamb dishes. Don't skip dessert: the muhallebi melts on the tongue. Authentic, heartfelt and crafted in a tiny kitchen, every dish here is made with genuine care.