塔楼酒店 马卡蒂商务酒店

Channelling years spent in Mexico – where she fell in love with the bold flavours, local traditions and spontaneity of street food – chef Cara Davis's cuisine has evolved from the structured world of haute cuisine. She now presents a freer, more multicultural and emotionally driven style in a menu that blends Latin American and Asian influences with finesse. Set in a space designed by her brother, Hálong brings a fresh perspective to Makati's dining scene.

Manam's flagship restaurant in Ayala Triangle elevates the brand with its minimalist lines, vibrant Filipino pop art and airy, polished aesthetic. It feels welcoming despite its spaciousness. The extensive menu fetes Filipino flavours – try the Tagalog beef cheeks with calamansi, the spatchcock chicken inasal or the standout lechon manok with tutong longganisa rice with a playful choice of gravy: Red Horse beer or Sarsi.

Lunchtime sees this modest restaurant packed to the rafters. Marbled tiles, rattan lamps, simple wooden tables and casual seating make for a laid-back vibe. Green-accented walls and screen dividers offer structure, but the focus is firmly on flavour over form. Generous sharing portions of Filipino staples such as kinilaw and lechon manok are crowd-pleasers, while the turon a la mode is a sweet final flourish. Unfussy, authentic and excellent value.

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.

This understated, centrally located eatery is buzzing! Behind an unassuming entrance, the neat space has butcher-tiled walls, exposed ceilings and wooden bistro-style tables. Your Local has its finger on the pulse, serving easy-going, wallet-friendly gastronomy including dishes that are ideal for sharing. Try the miso tuna tartare with gochujang and calamansi and the meltingly tender braised lamb shoulder with soy anise sauce – both packed with flavour.

"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.

The playful French bulldog logo hints at the fusion inside this modern monochromatic taquería, where the soul of Mexico meets French culinary flair. The chef reimagines tacos through a Gallic lens, serving creations such as foie gras, steak frites and lamb bourguignon alongside beloved classics. It's an original take on tradition, served in a sleek, casual space in which the boundaries of taco culture are deliciously redrawn with confident charm.