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The best things we tasted in May 2025

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<div><br/></div><p>Here are the most memorable dishes and drinks we tried in May. </p><div><br/></div><div><strong>Blue Crab Ice Cream Sandwich at Taupe Dining</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174935575813920250608030644_MAY 1.jpg" style="width:633px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by JC Cailles Lo </em></span></span></span></div><p>Taupe Dining has just launched its latest tasting menu called Elements, where each dish showcases Chef Francis Tolentino’s culinary mastery through his utilization of fire, air, water, and earth in his creations.</p><p>One impressive dish among many is the Blue Crab Ice Cream Sandwich. A cold but savory snack made of dehydrated chicken skin biscuit filled with blue crab meat, laced with Oscietra caviar and mango gel. The element of water was used for poaching, air for steaming, dehydrating, and freezing, and fire for baking. </p><p>Crafting a cohesive menu that harmonizes flavors and textures while integrating the elemental theme is no small feat, yet Chef Francis delivered this with such brilliance. <strong><em>— JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Beef Pares Mami at Aya Manila</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174935558451220250608030644_MAY 2.jpg" style="width:633px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Cyrene de la Rosa </em></span></span></span></div><p>The Good Evening Grace event was a special night with Grace Wines hosted by Good morning wines (offficial local distributor of Grace Wine) together with Aya Manila.</p><p>Founded in 1923 in Yamanashi, Japan, Grace Wine is a family-run winery known for its pursuit of purity, precision, and quiet elegance — values that have earned them international acclaim, including the first Decanter award ever given to a Koshu wine and the first wine in Asia to receive an award from Decanter, winning multiple awards consecutively.</p><p>Five Grace Wines were presented and paired with five dishes from Aya by Chefs Thirdy Dolatre and Kevin Navoa that included their nth iteration of a beef pares. This time in mami form! Made with beef short rib pare, homemade mami noodles, and a to-die for beef broth. We all wanted bigger second servings. <strong><em>— Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Harlem Chopped at Scratch</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:958px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174935556159220250608030644_MAY 3.jpg" style="width:960px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Jeeves de Veyra </em></span></span></span></div><p>When certain food writers and influencers publicly rave (or gatekeep, you know who you are) about a “hidden gem,” one pays attention. The cloudy soft and fluffy potato buns of the burgers make the sandwiches stand out in this Poblacion dive and speakeasy.</p><p>The aforementioned foodie people were all praises for their smashed burger, which does deserve its place as one of the top burgers in Manila. But what got my attention was the hoagy-sized Harlem Chopped with that potato bun and chopped smashed burger patties with chopped cheese. It may be pricey for a sandwich, but this can feed two (or even three). — <em><strong>Jeeves de Veyra</strong></em></p><div> </div><div><strong>Crab Ikura Udon at Key Coffee Kissaten, Opus Mall</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174935552990920250608030644_MAY 4.jpg" style="width:633px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by JC Cailles Lo </em></span></span></span> Key Coffee is redefining the traditional image of the kissaten in the modern dining scene. While the literal meaning is a tea shop, it is more associated with coffee and with a unique feature of serving Western-influenced meals such as Katsu sandwiches, Hamburg steak, Omurice, and cheesecakes.</div><p>Key Coffee collaborated with prominent names in the fine dining industry, including Chef Thirdy Dolatre of Hapag and Chef Jorge Mendez of Modan, to create unparalleled innovative dishes.</p><p>One standout is their Crab Ikura Udon. It has fresh udon noodles, crab fat sauce, fresh crab lump meat, ikura, tempura balls, and spring onions. This is an example of an Itameshi food (Italian-Japanese interpretation), but for a Filipino palate, this also reminds us of our palabok or an aligue pasta.</p><p>Is this Japanese? Italian? But there’s something undeniably Filipino about it too! I love how the flavors keep you guessing, and this is the kind of unique dining experience that awaits anyone who visits. <strong><em>— JC Cailles</em></strong><em></em><em></em><strong><em> Lo</em></strong></p><div><br/></div><div><strong>Kimchi Cheese Pancake at Your Local x Mat Nam Pop-Up Series 3</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174935549786920250608030644_MAY 5.jpg" style="width:960px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Jeeves de Veyra </em></span></span></span></div><p>There was definitely more than yakitori at the Your Local x Mat Nam Pop-Up Series 3 with Yakitori King Byung Mook Kim. This pancake is very different from the usual pajeon and Korean pancakes served locally.</p><p>For this version, Chef Kim finely shreds potatoes and makes something like a rosti/hash brown that somehow balances out the bright heat of the kimchi within. <em></em><em></em><strong><em></em></strong><strong><em>— Jeeves de Veyra</em></strong></p><div><em><br/></em></div><div><strong>Flame-torched Toro at The Table</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174935547026420250608030644_MAY 6.jpg" style="width:633px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Cyrene de la Rosa </em></span></span></span></div><p>Ongoing till June 10 is a 2-week pop-up at the SubZero &amp; Wolf PH showroom at The Residences at Greenbelt. A collaboration between Chef Antonio “Tony Boy” Escalante and premium oven supplier SubZero and Wolf Philippines. Limited dinner slots. </p><p>Book now at +63 939 752 3291 to enjoy the special set menu that includes a to-die for “flame torched toro” — Kalamata Olive, Sun-dried Tomato, Fregola, Tuna Roe, Parmesan Foam.</p><p>That was  perfect match with the Chateau de Chamirey, Mercurey, en Pierrelet, 2022 Burgundy white paired with it.  <strong><em>— Cyrene de la Rosa</em></strong></p><div> </div><div><strong>Grilled Chicken Skewers at Oak &amp; Smoke<br/></strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174935544250420250608030644_MAY 7.jpg" style="width:633px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by JC Cailles Lo </em></span></span></span></div><p>Oak &amp; Smoke, a modern grill restaurant helmed by chef-owners Anna Bautista and Sean Jorgensen, showcases a contemporary approach to cooking using smoke and fire. Its diverse menu takes inspiration from culinary traditions across countries spanning different continents.</p><p>While social media has been abuzz over their prawn toast, which was truly divine, their skewers cooked over Binchotan grill deserve the spotlight too. One can’t go wrong trying the Japanese-inspired Blue Marlin Belly with miso-mirin glaze or the Korean-inspired Octopus with gochujang and kimchi. But the real standout for me was the Indonesian-inspired chicken thigh with Ayam Taliwang sauce, where the meat was incredibly moist, tender, and packed with bold aromatic spices. <strong><em>— JC Cailles Lo</em></strong></p><div> </div><div><strong>River Prawns at Your Local</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174935541566320250608030644_MAY 8.jpg" style="width:633px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by JC Cailles Lo </em></span></span></span></div><p>The recently concluded limited-engagement collaboration between Your Local’s Patrick Go and “Culinary Class Wars” chefs at Balmori left us with outstanding new dishes that will soon be part of Your Local’s regular menu. </p><p>One of my favorites is the River Prawns, which are roasted and topped with torched mentaiko, soy brown butter sauce, and ebiko. I am sure that this is not the healthiest dish, but one of the most indulgent you will ever find. Think of your typical garlic butter prawns, but with a toastier flavor, bursting with creaminess and umami from the addition of fish roe. I can imagine it to pair well with a cup of white rice or can even be recreated as a pasta dish. Luscious! <strong><em>— JC Cailles Lo</em></strong></p><div> </div><div><strong>Pollo Mexicano at Mamacita</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174935539188020250608030644_MAY 9.jpg" style="width:633px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by JC Cailles Lo </em></span></span></span></div><p>The Dr. Wine group proved to us that not only can they fill an entire room of wine enthusiasts night after night, but they have also found the right formula for running a Mexican restaurant that sells out tacos like pancakes. </p><p>Just months after its launch, Mamacita has become a go-to destination for those seeking a progressive approach to traditional favorites. Chef Charles Montañez doesn’t seem to run out of exceptional ideas and keeps dishing out new offerings regularly.  </p><p>One that amazed me a lot is his Pollo Mexicano plate, which features a wood-fired half chicken, mole rojo made from dried red chilies, frijoles blancos (white beans), and ensalada. The chicken was fork-tender because it was confit first, while the sauces and accompaniments lift the flavors of the dish to the point that you just want to lick your plate after you finish it. <em></em><em></em><strong><em></em></strong><strong><em>— JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Elote at Mamacita</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:958px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/174935536528020250608030644_MAY 10.jpg" style="width:960px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Jeeves de Veyra </em><em></em></span></span></span></div><p>I’ve always had elote where corn kernels are served like a soupy stew. This dry elote is stunning in presentation that matches its crazy flavors. Corn on the cob is grilled before the kernels are shucked to give it that smoky toasty, then generously sprinkled with a crunchy mix of crushed Doritos and spices. Perfect with a bottle of cervesa or a shot of tequila to wash this down. <strong><em>— Jeeves de Veyra</em></strong></p><div><br/></div><div><strong>Pacri Nanas by Bakmi Nyonya</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1749355335080MAY 11.jpg" style="width:633px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Cyrene de la Rosa </em></span></span></span></div><p>Last May 28, I was able to experience a reenactment of an Acehnese wedding ceremony at the residence of the Indonesian ambassador to the Philippines. After the wedding, a lunch reception followed that featured food from Aceh executed by Bakmi Nyonya Indonesian restaurant. Some of the dishes featured were popular Acehnese dishes like Aceh style duck curry and rendang.</p><p>But, what impressed me was one of the sambals served as a condiment or side dish called Pacri Nanas. It was a sweet and tangy pineapple-Infused sambal with cinnamon, cloves, star anise, and olive oil that goes really well with the Aceh beef rendang. <strong><em>— Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Bigos Hunter’s Stew at Smak Kielbasy Pop-up at James &amp; Daughters</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:958px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1749355263773MAY 12.jpg" style="width:960px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Jeeves de Veyra </em></span></span></span></div><p>For the Polish food pop-up at James &amp; Daughters, Polish kielbasa maker Maciek Kurjanski showed off the sour and fermented flavors of rustic food as made by his babcia. He warned me not to judge the Bigos Hunter’s Stew when it was freshly made. Even then, this mishmash of fermented cabbage, different kinds of kielbasa, juniper berries, and secret herbs and spices was already so different.</p><p>In its final form after two days of simmering, the sourness just intensifies but so does the melding of the meaty smokiness of the sausages. — <strong><em>Jeeves de Veyra</em></strong></p><div><br/></div><div><strong>Dassai 23 at Ralph’s Wines / Sake Manila</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:958px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1749355238674MAY 13.jpg" style="width:960px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Jeeves de Veyra </em></span></span></span></div><p>Raymond Joseph of Philippine Wine Merchants had me sip this as I was doing a Sake 101 to prep for Sake Manila. This sip was sweet with melons and green apples with as syrupy a mouthfeel as sake could have.</p><p>There are bottles of liquor that shouldn’t be given to novice drinkers because they set an extremely high bar for bottles to follow. For sake, or nihon-shu, this was that bottle for me. <em></em><em></em><strong><em></em></strong><strong><em>— Jeeves de Veyra</em></strong></p><div> </div><div><strong>Wubanchi Supernatural / Faisel Keramo Coffee at H Proper Coffee Roasters</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:958px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1749355210753MAY 14.JPG" style="width:960px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Jeeves de Veyra </em></span></span></span></div><p>These Faisel Keramo and Wubanchi Supernatural coffee beans totally overshadowed coffee from an overseas roaster in a cupping session. Sweet and fruity with almost negligible bitter notes, but still unmistakably coffee. </p><p>The Wubanchi, in particular, used experimental processes to enhance the sweetness and fruitiness without any fake chemical notes. I remember H Proper owner Harley Keith Yu and I just looking at each other when we had a sip of these coffees, surprised how amazing the end brews that just became better as the coffee cooled. <strong><em>— Jeeves de Veyra</em></strong></p>

<p>It was an extra hectic but delicious month for dining and here are the most memorable dishes and drinks we tried in May from Taupe Dining, Your Local, Mamacita and many more!</p>

It was an extra hectic but delicious month for dining and here are the most memorable dishes and drinks we tried in May from Taupe Dining, Your Local, Mamacita and many more!

The best things we tasted in May 2025

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The best things we tasted in May 2025

ABS-CBN News,

JC Cailles Lo,

Cyrene de la Rosa and Jeeves de Veyra

Published Jun 08, 2025 12:13 PM PHT

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