3卧室托斯卡纳私人庄园酒店 BGC

Culinary excellence meets environmental integrity at Gallery by Chele, from local sourcing and waste reduction to educating diners. They forego à la carte in favour of three carefully crafted tasting menus – a lunch set menu, plus a six or 10-course menu in a vegetarian or fish/meat variant – that showcase Filipino ingredients through indigenous produce and partnerships with local farmers and fishermen.

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.

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.

Located in The Alley, a buzzing part of Karrivin, this discreet gem blends intimacy with finesse. Ring the bell to enter a chic space in which a sculptural marble counter seats eight facing the open kitchen. Light floors, wooden slats and a textured feature wall add modern charm. Chef JP Cruz reimagines Filipino cuisine with flair. Standouts include yellowtail amberjack and choco tarte – delivered with seamless, warm interaction in a calm, elegant setting.

"Toyo", Tagalog for "soy sauce", hints at the restaurant's appreciation of apparently simple items that in fact take time and are complex to craft. Ingredients are sourced exclusively from the Philippines; fermenting and preserving is done on site. The chef balances seasoning – soy, vinegar and fish sauce – to enhance the dishes and highlight the natural flavours. For a traditional experience, try kamayan: a shared meal served on banana leaf, eaten with your hands.

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.