Studio Room in BGC Prime Area next to SM Aura

Located on a corner of BGC, this restaurant brings typical Filipino flavours into a modern setting. The menu includes a well-balanced selection of meat, seafood and vegetable dishes, but their signature dish is cochinillo (hence "Cochi"). This roasted suckling pig marinated in 12 herbs and spices and slow cooked for 3 hours is served in generous portions – a festive, shareable dish that comes with a little tableside theatre for good measure.

Led by chef Fernando Alcalá Garaizábal of Kava in Marbella, Bolero charms with its Spanish soul. The largely Spanish menu is laced with Mediterranean notes and the odd global influence – built for sharing, generous portions make for great value. Start with a cocktail from the extensive list. Dishes such as coal-grilled Ibérico presa and ribeye empanadas impress, but the highlight is a decadent, molten-centred cheesecake – an award-winner in Spain.

This modest, family-style eatery in Taguig brings the charm of Hanoi to Manila with a menu of Vietnamese favourites. Expect comforting bowls of phở gà, a crisp nem rán appetiser and fragrant rice noodles with grilled pork. There aren't any desserts, but the bánh mì makes for a speedy, satisfying takeaway. Its name, an affectionate nod to Vietnam's capital, reflects the warmth and soul you will relish in every bite. Simple, sincere and quietly memorable.

Exposed brick, bright colours and warm lighting make this a vibrant and inviting setting. The menu hones in on North Indian cuisine – rich, spiced and hearty fare. Ranging from traditional snacks to a variety of curries, dishes include butter chicken, dal makhani and the standout mutton bhuna masala, which is slow cooked to tender perfection. Don't miss the naan baked in a tandoor for a chewy texture and smoky aroma that complements the flavours beautifully.

This casual space featuring glass walls, concrete and soaring ceilings has a simple yet sophisticated modern feel. The buzzing open kitchen sets the stage for bold Mexican flavours. Try the Wagyu beef cheeks and chorizo campechano tacos with house-made tortillas crafted from a blend of Mexican corn types. Vibrant ceviche with leche de tigre and seafood tostadas round out a menu rooted in tradition yet full of personality.

"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.

This modern restaurant reflects the chef's half-British, half-Filipino roots and Spanish influences, blending creativity with precision. The themed, seasonal set menus range from street food to film-inspired surprises; the experience is always evolving yet consistently refined. Expect layered, bold flavours and intricate presentations. An open kitchen and counter seats foster connection. The warm, professional service completes the dining experience.