Nine Philippine restaurants bagged a much-coveted ‘star’ rating as France-based Michelin Guide debuted in the archipelago in search of world-class culinary experiences.
Helm – a fining dining restaurant at Ayala Triangle, Makati run by Filipino-British chef Josh Boutwood – captured the highest rating of ‘Two Michelin Stars’ at the historical launch of 2026 Michelin Guide Selection in the Philippines.
Eight other local restaurants each got ‘One Michelin Star’. These are Asador Alfonso (Cavite), Celera (Makati), Gallery by Chele (Taguig), Hapag (Makati), Inato (Makati), Kasa Palma (Makati), Linamnam (Paranaque) and Toyo Eatery (Makati).
Michelin, a well-respected curator of dining and travel recommendations, has been independently inspecting outlets around the world in the last 125 years. Its inspectors visit the outlets incognito, pay their bill and decide the ratings as a team – all to maintain their independence.
108 outlets
Presented on Thursday night at Marriott Manila Hotel, the first edition of Michelin Guide in the Philippines featured a total of 108 local establishments, out of which nine earned stars, while others won special awards.
Gwendal Poullennec, international director of Michelin Guide, said: ‘This selection pays tribute to a new generation of Filipino chefs, and international chefs who have embraced the Philippines, drawing inspiration from local heritage, bold flavors, and heartfelt hospitality. Whether it’s fine dining or street-side eateries, our inspectors were truly impressed by the culinary authenticity and creativity found across the country.’
‘The warmth and genuine care of the Filipino people are woven into every experience, whether at casual eatery or fine dining establishments. It brings, always, a lasting impression,’ he said during the awarding ceremony.
Helm’s eight-course tasting menu
Michelin Guide describes Helm, which is part of The Bistro Group, as a modern restaurant that reflects Chef Boutwood’s mixed ancestry and Spanish influences.
‘Rather than leaning into predictable East-West fusion, Helm’s eight-course tasting menu defies easy labels. Each dish is guided by a deep respect for seasonality and local ingredients-a philosophy Boutwood honed during his time with Raymond Blanc in the UK. The result: meticulously crafted plates with artful presentations reminiscent of Noma in Denmark.’
In an interview with Inquirer, the 38-year-old Boutwood described the offering of 24-seater Helm as ‘theatrical dining.’
Menu is based on a certain theme, which is changed every four months. The current theme is based on colors. It also recently ran a theme inspired by Harry Potter.
‘This award is not just for me. It’s for our industry as a whole. Having Michelin come with a 2026 guide for the first time in the Philippines is absolutely phenomenal,’ Boutwood said.
One-star restaurants
The guide described the One Michelin Star local restaurants as follows:
Asador Alfonso: ‘Their ingredients are sourced directly from Spain to deliver authentic dishes that balance rustic simplicity with remarkable depth and character.’
Celera: ‘Two chef-owners craft contemporary Asian dishes that draw on influences from Japan, China, Singapore, and beyond.’
Gallery by Chele: ‘Culinary excellence meets environmental integrity at Gallery by Chele, from local sourcing and waste reduction to educating diners.’
Hapag: ‘Tapping into the full potential of local ingredients, Hapag brings a modern, sophisticated touch to traditional dishes.’
Inatô: ‘Ring the bell to enter a chic, intimate space where a sculptural marble counter seats eight guests facing the open kitchen.’
Kasa Palma: ‘The chef draws on French techniques and global influences – from Latin America to Southeast Asia – and makes good use of wood fire. Local ingredients go into expressive, refined dishes.’
Linamnam: ‘The chef welcomes just 10 diners into what was once his childhood bedroom – now transformed into an elegant dining space adorned with woven wall coverings, wooden floors, and Tiffany-style lamps.’
Toyo Eatery: ‘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.’
Bib Gourmand
Aside from the nine Michelin-star picks, there are ‘Bib Gourmand and 74 ‘Michelin Selected’ outlets.Bib Gourmand are described as the best value-for-money restaurants that offer a three-course meal at a reasonable price.
Michelin inspectors also list establishments that fully merit being included in the guide but don’t qualify for a star or a Bib Gourmand yet. These are the ‘Michelin Selected’ outlets.
A number of Bib Gourmand outlets are from Metro Manila: Bolero (BGC), Brick Corner (Taguig), Cabel (Manila), Em Hà N?i BGC), COCHI (BGC), Hálong (Makati), Kumba (Parañaque), La Pita (Makati), Lampara (Makati), Los Tacos (Taguig), Manam at the Triangle (Makati), Morning Sun Eatery (Quezon City), Palm Grill (Diliman, Quezon City), Pilya’s Kitchen (Makati), SOME THAI (Quezon City), Taqueria Franco (Makati), The Underbelly (Makati) and Your Local (Makati).Six others are from Cebu: Abaseria Deli and Cafe, CUR8, Esmen, Lasa, Pares Batchoy Food House and The Pig and Palm.
Special awards
In addition to the restaurant selections, the Michelin Guide in the Philippines presented three special awards.
The Michelin Guide Young Chef Award – which celebrates a rising talent who demonstrates ‘exceptional skill, creativity and leadership’ in the kitchen – is given to Don Patrick Baldosano of Linamnam (One Michelin Star).
At 27, Baldosano ‘transforms Filipino ingredients and traditions into innovative dishes, blending techniques like fermentation and aging to celebrate regional diversity,’ the guide said. Erin Recto of One Michelin Star Hapag won the Michelin Guide Service Award. ‘With experience in Australia, Portugal and the Philippines, Mrs. Recto combines her roles as operations director and sommelier, while actively engaging with guests, creating a welcoming space that highlights Filipino culture and hospitality,’ the guide said. Meanwhile, the Michelin Guide Exceptional CocktailsAward is given to Benjamin Leal from Uma Nota, one of the Michelin Selected outlets. ‘With a career spanning three continents, Mr. Leal has crafted a menu of inventive cocktails, blending Japanese, Brazilian and Southeast Asian influences using local ingredients, bringing fresh energy to the bar,’ the guide said.