Dannyka Manangan

Erwan Heussaff weighs in on the Michelin Guide's debut in the Philippines

Article (news)

E. Kristhoff Cagape

Push Team

<p>Content creator and restaurateur Erwan Heussaff took to social media to share his thoughts on the first Michelin Guide Awards in the Philippines, which recently stirred lively discussions online.</p><p>&quot;The MICHELIN Guide is a hot topic right now. Some say we don’t need it. That we don&#x27;t need Western validation to know our food is good. I agree, we don&#x27;t need that validation. But that’s not really the point,&quot; he remarked in an Instagram post.</p><p>He described the Michelin Guide as a platform that helps champion Filipino cuisine globally while reminding us of the richness of the local food culture.</p><p>&quot;I see it as another platform. One that helps promote the Philippines as a dining destination, it reinforces Filipino food on the international map but it also reminds us of what we have,&quot; he said. </p><p>Citing the example of the carinderia, Morning Sun Eatery, which recently received a Bib Gourmand distinction, he noted how the recognition reignited excitement among local diners.</p><p>&quot;Look at Morning Sun Eatery. It was already loved, featured by local media, JP Anglo&#x27;s vlog, by us over at FEATR. We probably helped some people hear about it. But no massive lines, we didn&#x27;t sell it out,&quot; he said. &quot;The Michelin gave them a Bib. Renewed excitement. Filipinos are lining up. Locals wanting to try something new, recommended, and celebrated.&quot;</p><p>Erwan also emphasized that the Michelin Guide amplifies visibility for both casual and fine dining spots. &quot;That’s what it does: It amplifies. It drives curiosity. Whether it&#x27;s to casual or fine dining eateries. Personally, I hope we see more carinderias getting their flowers, which in turn will motivate them to keeping quality high, food hot and fresh, daily. &quot;</p><p>He added: &quot;The restaurant industry is tough. Any bit of visibility helps. Recognition, whether local or international, gives hardworking teams and owners support and enthusiasm. &quot;</p><div><br/></div><iframe class="instagram-media instagram-media-rendered" id="instagram-embed-3" src="https://www.instagram.com/reel/DQoXvFjCUsC/embed/?cr=1&amp;v=14&amp;wp=540&amp;rd=https%3A%2F%2Fod2-workbench-web.abs-cbn.com&amp;rp=%2F#%7B%22ci%22%3A3%2C%22os%22%3A4718172%2C%22ls%22%3A205957%2C%22le%22%3A206421.10000000003%7D" allowtransparency="true" allowfullscreen="" frameBorder="0" height="881" data-instgrm-payload-id="instagram-media-payload-3" scrolling="no" style="background:white;max-width:540px;width:calc(100% - 2px);border-radius:3px;border:1px solid rgb(219, 219, 219);box-shadow:none;display:block;margin:0px 0px 12px;min-width:326px;padding:0px"></iframe><script async="" src="//www.instagram.com/embed.js"></script><div><br/></div><p>To end his post, Erwan encouraged Filipinos to focus less on debates and more on supporting local food communities.</p><p>&quot;So instead of debating who needs validation, maybe we can focus on supporting the community. Discovering more places, eating more adventurously, and being endlessly curious about our own food. If you think certain eateries or carinderias need to be featured or should have been listed, nows the time to speak out!&quot; he said. </p><p>He went on: &quot;Flood social media, get those names in circulation and people will pay attention. When we decide on who to feature on FEATR, we look at forums, soc med and we talk to locals. It&#x27;s all recommendation based before we can go ourselves to try it. We can be proud of who we are and still welcome global platforms that help tell our story. Both can be true.&quot;</p>

<p>Erwan Heussaff describes the Michelin Guide as a platform that helps champion Filipino cuisine globally while reminding us of the richness of the local food culture.</p>

Erwan Heussaff describes the Michelin Guide as a platform that helps champion Filipino cuisine globally while reminding us of the richness of the local food culture.