感觉像家的假期酒店

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.

This Italian restaurant playfully experiments – think bruschetta topped with mango – to deliver a fresh yet satisfying twist on familiar dishes. In addition to pasta, seafood and meats, more traditional pizzas arrive from the open kitchen, with tasty smoky crusts. Their tiramisu, too, strays from tradition but retains that home-made feel. Exposed brick walls evoke Tuscan charm, and diners can enjoy the city views from this sixth-floor perch in the mall.

Spanish chef brings his southern Spanish roots to the heart of Ortigas Centre. Classic and more inventive tapas, such as ibérico pork katsu, set the tone. The seafood options are a nod to the chef's coastal roots, with famed anchovies sourced from Spain, but local Lapu Lapu also stars. Finish with the popular Sobo Pasiego dessert. As you tuck into the good-value lunch menu, savour the view of the city skyline from the rooftop terrace.

This long-standing restaurant has been bringing Chinese cuisine to Metro Manila for over 25 years. Rooted in Cantonese tradition, the chef's repertoire also draws on Sichuan heat and Beijing classics. À la carte options encourage sharing, with recommendations pictured on the menu. Dumplings, such as generously packed shrimp parcels, are crafted by a dim sum master. Polished service and vibrant, comforting dishes make Summer Palace ideal for special gatherings.

On the first floor of Shangri-La Plaza, Juniper combines soft grey hues and a sleek semi-open kitchen with a relaxed, modern feel. The menu blends global influences – charcuterie, pasta, roast chicken – and leans into Asian flavours at lunchtime. The UK-and Philippines-trained chef favours creativity over rigid styles. True to its name, Juniper has an impressive gin selection, with guests invited to choose their tonic for a refreshing start to the meal.

Now Now's minimalist, industrial space gives little away as to the nature of their cuisine. But then you see the intentional approach of the energetic kitchen team at work. The chef explores the flavour potential of ingredients, by actively applying fermentation techniques to Asian favourites such as machang, okonomiyaki and dandan noodles, reimagined with bold twists. Japanese miso and Korean gochujang also feature, adding depth to an intriguing menu.

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