Best Restaurant Manila 2022 – Deo Gracias, which means “Thanks (be) to God,” is a contemporary Spanish restaurant created by chef Heny Sison in collaboration with Spanish chef Alex Del Hoyo Gomez. It’s probably the best Spanish restaurant in the Quezon City area and can compete with Makati & BGC.
Overall, Chef Alex’s Spanish food in his own modern interpretation is pretty good, paired well with Chef Heny’s best breads and pastries.
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All the tapas we tried were very good, but our favorites were the Pulpo a la Gallega “Deo Gracias” and the Gambas al Ajillo Y Gulas. Don’t miss the chance to enjoy the Cochinillo, it’s a great experience. Finally, the best cheesecake ever – the Aged Manchego Cheesecake. Budget around 1,500 EUR/person. It is best to go with 4 or more people to enjoy Lechon.
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Cafe Fleur is Chef Sau’s homage to his mother, breathing new life into his recipes and childhood stories. Chef Sau, considered one of the best chefs in Manila, has kept his promise to his mother. We follow his delicious culinary career, from Villa Cafe and the original Cafe Fleur (now 25 Seeds) in Pampanga to his other restaurant projects such as Le Bistro Vert and Casa Roces.
Le Petite Café Fleur is the best new restaurant – like a flower blooming in Brgy. Poblacion During the Pandemic – Now celebrating their first anniversary as they doggedly weathered three waves of Covid and closures.
All in all, a touching and living tribute, like a bouquet of flowers, to Chef Sou’s legacy of motherhood. The food was home cooked, prepared just right, without overpowering flavours, all sauces were prepared and presented on clean plates. There is a lot of elegance in simplicity, perfect for the concept of a neighborhood cafe.
Don’t forget to order your own: Sisig cups, boneless fried chicken, and burnt cheesecake. Love seafood: shrimp, clams, octopus and salmon. Enjoy with a sauce to suit your mood. This is a meal that can be enjoyed leisurely with wine. Budget around €1,000/person + drinks.
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Le Petit Chef Manila is the visual mapping of the world’s smallest animated chef’s 6-course French dinner in collaboration with Grand Hyatt Manila Executive Chef Mark Hagan and his culinary team. The 6cm Le Petit Chef dramatically tells the story of how he prepares each meal (including accidents) through 3D animations projected onto plates and tables, as the Grand Hyatt’s French chef interprets gourmet feasts.
Yes, Le Petit Chef’s inspiring and entertaining animated series, interpretations by Chef Grand Hyatt, and the overall dining experience, are definitely worth it. It’s like watching a theatrical animation of Michelin-star quality during your six-course meal.
I thought it would be fun to bring the kids here and let them experience the kid friendly 6 course meal. Chef recommends for children 5 and up to really enjoy the animation and food.
Txoko (Chock-O) is a modern Spanish restaurant in Manila that specializes in Basque and Castilian cuisine inspired by the Basque Country’s gastronomic community, where members come together as a family to cook and experiment. It was named Best New Restaurant of 2022 by Tatler Dining Philippines.
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Our friends raved about each dish and the whole experience. That’s the great thing about Txoko – it’s a top-notch restaurant with food so delicious you’ll go home with memories you can’t wait to share.
I recommend the Pan con Tomate Y Jamon and Boquerones to start as a cold snack. I would serve the skull with bread and pulp as a warm appetizer. Ordered two different paellas to have with Lechazo. For dessert, order the Espuma de Yogur Y Fresas and Coulant de Chocolate Y Foie. Budget around €2,500/person, plus wine.
Haliya is an ode to modern Filipino cuisine at City of Dreams Manila under the helm of Chef Edmundo San Jose. It is named after the most beautiful moon goddess in the mythology of Picolano.
This is a Filipino restaurant we can all be proud of – we are reinventing our cuisine through subtle innovations, using the freshest combinations of local and imported ingredients without losing the authentic, native Filipino flavors.
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Overall, this is one of the best modern Filipino restaurants in Manila! Amazingly, this was conceptualized, created and launched during this pandemic.
Start with Binalot Na Coch and Lumpia Dinagat. We recommend Haliya Adobo and Pares de Haliya with Sinangag garlic rice. Stops at Chichingka and Muron. The portion is large and suitable for sharing with the family. Budget around 1,500 EUR/person.
Casa Buenas, which literally translates to “good house,” serves the best of Filipino-Spanish cuisine with Bahay na Bato-inspired architecture and warm, casual Filipino food service.
You’ll love the spaciousness. It’s scary and alluring – the kind of place where you can safely celebrate your milestones with loved ones.
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Overall, the atmosphere is spacious and impressive for a hotel restaurant inspired by a traditional Spanish home. You’ll be lucky enough to sample Filipino-Spanish cuisine from Chef Godfrey.
We love the soups, paella, grilled meats and desserts. It would be nice here to enjoy cochinillo de buenas with a group in a gazebo. Budget around 2,200 EUR/person + drinks.
Kiwami is currently the Best Food Hall concept restaurant in Manila and the No. 1 restaurant on Bonifacio High Street in the post-pandemic era.
This “extreme” concept from The Standard Group features the most authentic Japanese cuisine and is recognized as one of the best ramen, tonkatsu, tempura tendon and yakitori concepts in Japan.
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The Japanese food hall concept is a great winning concept and worth trying during these pandemic times. Satisfy your Japanese food cravings with a budget of around 800 pesos/person.
Be sure to start with the yakitori platter of Hokkaido oysters, sukiyaki spinach and enoki mushrooms, and Hachibei, paired with the premium tempura set, served with tempura and rice. Mainly at Ippudo for the best ramen Tokusei Tantanmen and the best tonkatsu Rosu Kurobuta Katsua Yabu in Manila. Finish off the Hokkaido soft serve ice cream with boba and don’t miss the Nutella cheesecake.
Kobe Jones, Manila celebrity chef Tom Hines’ new Sushi X Steak, an “East meets West” concept, is the next evolution of his previous acclaimed restaurant Wasabi X Smith Steakhouse.
This is definitely not fusion, this is what Manila needs after bar food. Chef Tom wants to hire chefs and servers who work in hotels and have been impacted by the pandemic.
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Chef Tom Hines can satisfy your appetite with foie gras, premium sushi and sashimi (from his Wasabi concept) and only the best rated steaks (from his Smith Steakhouse concept).
Love the food and wine pairings for your post-pandemic dining experience. A dramatic dessert drama ends the meal with sweet satisfaction. Anggaring!
Enjoy the tasting menu and wine pairings with fully satisfied friends. Budget around 2,500 pesos/person to 5,000 pesos/person with wine pairing.
Manduca, Spanish slang for grub or food, is BGC’s Madrid-style Taberna, run by two Spanish friends, chefs Amado Garcia Fernandez and Ricardo Lopez. It rose from the ashes of shuttered restaurants—Ilongo Food Company and Kuppa Roastery—on the once-bustling restaurant corner of 31st Street and Fourth Avenue.
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We tried this restaurant when Rache’s favorite sister, Clauds, visited from Singapore, and here’s our take on the new bistro in Manila.
All in all, we like Manduca for its good Spanish food, atmosphere, and great place for a drink. It’s not overbearing and feels like a place where Spanish regulars hang out drinking and eating. You can come as is, in office attire or apartment dweller attire, and even bring your kids along without judging by eye.
My impression of Madrid food is that it’s as mediocre an interpretation of country food as any other city food like Manila. But I was impressed with Chef Amado’s food – from grilled octopus to squid ink arroz, cachopo and pineapple carpaccio. I can’t wait to explore more of the dish and wine options with more friends. 🙂
Budget ₱700/person if you’re going just for drinks and snacks, or ₱2,000/person if you’re going for steak or cachopo with wine.
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One World Deli, a specialty food market born out of the pandemic, curated by PYC Foods Corporation, offers a curated selection of premium ingredients and beverages prepared by international suppliers and local food artisans. Every product has a delicious story, and each one comes from the United States, Europe, Australia or the Philippines.
Overall, we were impressed with the raw bar range, especially the ceviche and wasabi cream sauce. There are better and bigger oysters out there, but you get to experience the novelty
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