Hotel Sogo Timog Avenue

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.

Tucked away on a quiet street in the heart of Quezon, this Spanish restaurant has a green-tiled shopfront selling Spanish specialities and a few tables for casual dining. In a tasteful interior blending wood, patterned tiles and soft lighting for a relaxed yet polished feel, highlights include the ensaladilla de prawns and croquetas de jamón ibérico, best enjoyed with a glass of Spanish wine. The shaded terrace makes for an inviting spot in fair weather.

This modest roadside eatery serves authentic Ilocano comfort food. The place uses a turo-turo style of service, where diners pick their dishes from the counter before they’re brought to the table. Presented with a rich flavour, home-style classics such as kilawin, sweet pork skewers, pinakbet and the standout laing: taro leaves simmered in coconut milk pairs well with rice. Check their social media for daily specials.

With just 14 seats, this minimalist, grey-toned counter restaurant provides an intimate yet vibrant dining experience. Guests perch on comfortable raised seats facing a sleek open kitchen – dishes are presented directly by the chefs. The cuisine leans Japanese with global accents, showcasing top-quality ingredients and elegant contrasts; think hotate with dill and ube, or Wagyu nabe with ikura. A concise list of wine and sake has the perfect accompaniment.

This cosy family-run spot serves home-style Taiwanese food. It is managed by a Taiwanese female chef who specially selects Taiwanese condiments such as soy sauce to recreate authentic Taiwanese flavors. The daily-changing spread includes 15-20 dishes. Don't miss the fried bihon – rice noodles stir-fried with pork and cabbage are topped with flavoursome minced pork to create a harmony of soy umami and vegetable sweetness.

This bright, plant-themed house-turned-restaurant is a warm and cheerful setting with vibrant green touches and cosy charm. With no formal training, the chef expanded from a bakery to the current setup. The menu revisits Filipino classics in refined, eye-catching ways. Dishes are rich and hearty, with flexible portions for solo diners or groups. Don't miss the pork dinuguan with puto; its bold, savoury depth with a hint of sweetness makes for a memorable meal.

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