Innholdsfortegnelse for 2019 i Tatler Best Philippines

GRACE BARBERS BAJA A wife, a mother of three, a passionate cook, and an avid traveller, Grace is in constant search for the best dining experiences here and abroad. Her artisanal food line, Taste by Grace Home, has been a hit since it was launched in 2017. GIGI BAUTISTA Despite her hectic schedule helming a full-service international event management company, Gigi continuously explores exotic destinations and delights in epicurean discoveries. STEPHANIE ZUBIRI CRESPI TV presenter, food writer, blogger, and WSET Level 3-certified wine enthusiast, Stephanie’s first and very well-received book, Feast With Me, recently won the National Book Awards in the food category. Crazy about ethnic and world cuisine, she can enjoy a cheap and cheerful pho ga in Ho Chi Minh’s Ben Tanh market just as much as a…

A few years back, it was rare to find ingredients such as brown rice, quinoa, or edible flowers in the supermarkets and restaurant menus around the metro. Often, one could only get these in speciality stores with high mark-ups. But the scene has changed through the years as the Philippines, slowly but surely, began to embrace the slow food movement. “The signs are all around!” says an excited Chit Juan, Slow Food Councilor for Southeast Asia and co-founder of ECHOstore, the sustainably sourced natural product outlet. “The number of farm-to-table restaurants is increasing, more and more chefs are using homegrown ingredients; and Philippine produce is drawing the interest of renowned chefs whenever presented in international food festivals.” An exciting revolution is happening in the food world, and the Philippines, with…

Sri Lanka’s sovereign seafood authority sets sail yet again and lands in the food scene of the Philippine capital, Manila. Founded by culinary figure Dharshan Munidasa and cricket players Mahela Jayawardene and Kumar Sangakkara, this restaurant has consistently landed on Asia’s 50 Best Restaurants since its inception in 2015, with its most recent position at #25. It has also made its mark on the Asian food scene in Tokyo, Japan and most recently, Shanghai, China. Locally, Ministry of Crab, Manila’s menu philosophy is not only heavily rooted in Filipino flavors, but also works with Filipino suppliers to source the crabs, prawns and most ingredients from around the country, especially from the Mindanao region. The restaurant’s menu lays out the proportion sizes for both the crab and prawn, with the former…

Bar Pintxos This popular watering hole is a go-to for many reasons. The food, first and foremost, is spectacular. Take your pick from the traditional mouth-watering Basque pintxos, as well as those with a modern twist—from the foie gras with apple compote to the salmon and truffle honey combo. Quality stands strong at the restaurant’s core as they do not cut any corners, ensuring its dishes are made of the freshest ingredients. The libations on offer are also noteworthy such as the lengthy list of gins to pick from along with top-notch cocktails to complement your Basque experience. This no-frills, laid-back restaurant is ideal for a get-together with friends or for unwinding after a long G/F Fairways Tower, 5th Ave. cor McKinley Road, BGC, Taguig City Benjarong Royal Thai The…

5% REBATE ON EVERY DINING SPEND AMERICAN 22 Prime WHY GO 22 Prime offers melt-in-your-mouth steaks and fresh seafood amidst elegant and warm interiors. Dining here will be an experience you will not soon forget. TATLER TIPS • Start off your meal with 22 Prime’s terrific Caesar salad well complemented by fresh bacon, shaved parmesan, and a six-minute egg.• Follow this up with a savoury lobster bisque loaded with fresh lobster, microgreens, and tomato herb croutons. The bisque’s rich flavours will take your breath away.• For entrées the restaurant has an exceptional surf 'n' turf composed of a grilled-to-perfection Angus rib-eye, juicy jumbo prawns, and a twice baked potato.• Cap off your meal with the restaurant’s signature dessert, the chocolate marquise, a soft and fluffy chocolate mousse with vanilla English…

In this 15th edition of T.Dining’s Best Restaurant Guide (BRG), we left no culinary stone unturned, diligently exploring the Philippines’ dining landscape, from swanky white table-clothed establishments to casual cafés and delis, and all the true blue bistros in between. We also ran through the entire gamut of the country’s best bars, starting with the sexiest speakeasies to sky-high venues with a dizzying view, p. 249. In Big On Burgundies, we gained insightful tips from wine connoisseur and self-professed “Burgundy nut,” Jojo Madrid, on investing in wines from this complicated region. We tried and tested a number of cuisines and produce native to Davao Region in Delightful Davao p. 24; delved into the nation’s slow food movement (which is apparently picking up momentum) in Taking It Slow p. 16; and…

Shangri-La at the Fort is not only where the city comes alive, but it is where flavors come to life. Home to a selection of international tastes from Peru to China, it is indeed a dining destination. High Street Cafe Nine Neighborhoods, One High Street Step into this modern food hall and celebrate with flavors that abound. Nine culinary neighborhoods fill up the spaces as one gets a whiff of what each station offers. Dishes are served a la minute with a smile and is guided by a philosophy of bringing people together through familiar flavors presented in an innovative way. The restaurant houses selections adapted from all over the world, including its own version of the curry laksa, which has grown to be a crowd favorite. High Street Lounge…