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Best Bites June 2025

ABS-CBN Lifestyle

<p>From elegant reimaginings of Filipino favorites to creative global mashups, these are the standout bites and sips that made June 2025 one delicious month to remember.</p><div><br/></div><div><strong>Pressed Croissant with Hot Chocolate at Breakfast at Antonio’s</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1752134034338Croissant.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Cyrene de la Rosa</em></span></span></span></div><p>Those looking to start your day with something light. Look no further. This pressed croissant with just the right amount of cinnamon sugar sprinkled on it at Breakfast at Antonio’s that’s paired with hot chocolate is a match made in heaven. It’s like a Pinoy-French rift on the Spanish churros con chocolate. Best bite to start your day in a high note. <em><strong>— Cyrene de la Rosa</strong></em></p><div><br/></div><div><strong>Sari-Saree Roll at Khana Sutra (Cagayan de Oro)</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1752134276476KHANASUTRA - Sari-saree roll.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Jeeves de Veyra</em></span></span></span></div><p>The first time I had Khana Sutra’s Sari-Saree Roll — a chicken tikka in fried lumpia wrapper — at Ayala Centrio’s Big Bite this year, it had potential but just wasn’t there yet. Khana Sutra owner Natish Singh deep-fries the “lumpia bumbai” the way it should be at his stall inside Uptown CDO slathered with his spicy masala sauce. You can get this as regular order, or as part of his value for money unli-kebabs offer. <em>— Jeeves de Veyra </em></p><div><br/></div><div><strong>Spicy Papaya and Noodle Salad at Azuthai</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1752134416377Salad.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Cyrene de la Rosa</em></span></span></span></div><p>I recently checked out some of the new home-style Thai dishes that Azuthai’s Chef Kanjana added on the menu. From a new take of the ubiquitous Thai Pomelo salad, to a you-can’t-eat-just-one prawn spring roll to Thai basil friend rice.</p><p>My absolute new favorite dish though was their new spin on a papaya salad, a Spicy Papaya and Noodle Salad with rice noodles, long beans, peanuts, tomato, chili, tamarind  dressing that’s called Som Tam Khanon Jaan in Thai.</p><p>Insider’s tip: If you are a Unionbank cardholder, don’t miss ordering from their secret menu and try the Giant Crispy Pork and Wontons or Kee Tod for another delicious treat. <em>— Cyrene de la Rosa</em></p><div><br/></div><div><strong>Mee Goreng at Hapag</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1752134609799Mee Goreng at Hapag.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by JC Cailles Lo</em></span></span></span></div><p>I love how Hapag is showcasing regions that often don’t receive much exposure or recognition, whether locally or internationally. Their current menu focuses on Western Mindanao, primarily the Zamboanga Peninsula, which, regretfully, I’ve never had the chance to visit. It&#x27;s long been on my list to see a real Vinta boat too! </p><p>What caught me by surprise was when they served a popular Indonesian and Malaysian dish called Mee Goreng. It was beyond anything I ever expected that we would have our version of these stir-fried noodles! Typically found at Zamboanga’s seaside night markets and eaten late at night, Hapag’s interpretation features homemade noodles, mushrooms, house-made oyster sauce, sambal, and a quail egg yolk. This should be equally popular as our pancit canton! <em>— JC Cailles Lo</em></p><div><br/></div><div><strong>Fish Piaparan at Offbeat</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1752134683701Fish Piaparan at Offbeat.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by JC Cailles Lo</em></span></span></span></div><p>A modern retro Filipino bistro by Chefs Angelo Comsti and Don Baldosano called Offbeat is making waves for its interpretation of Filipino cuisine in a way we’ve never seen before. On the menu is a savory bibingka, chicken inasal that is not grilled but fried, and lengua in sandwich form.</p><p>A favorite during my first visit is the Maranaoan-inspired dish Fish Piaparan. This is the saucier version of the traditional one, using white snapper instead of tuna on a bed of sweet potato puree, then topped with palapa condiment made of ginger and scallions. An elevated approach from the layering of flavors up to its plating. A true bistronomy, chef-driven creation! <em>— JC Cailles Lo</em></p><div><br/></div><div><strong>Lobster at Celera</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1752134793801Lobster at Celera.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by JC Cailles Lo</em></span></span></span></div><p>Among the fine dining restaurants that have opened recently, I found Restaurant Celera by Chefs Nicco Santos and Quenee Vilar to be the most impressive. For such a small kitchen, I was surprised that they could serve both à la carte and tasting menu options. I also couldn’t believe that a restaurant like this could still offer a 10-course meal with premium ingredients for only P5,460. There was double gold beef, Peking duck, French quail, and lobster.</p><p>Speaking of lobster, there was a course featuring a generous portion of perfectly cooked and seasoned Maine lobster tail, accompanied by noodles made from fish head (without flour), and a cold laksa broth that is similar to bisque. I am in love with their progressive take on the classics! <em>— JC Cailles Lo</em></p><div><em> </em></div><div><strong>Steamed Fish at Po and Pilar</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1752134917742Steamed Fish.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Cyrene de la Rosa</em></span></span></span></div><p>Po and Pilar’s most popular menu item is hands down its TikTok famous tiramisu. But, believe me, this not quite IG-pretty dish of steamed fish of the day (usually pampano) is a must-try that comes with an adobo gumboish roux or thick sauce on the side. Make sure to add a little of the  mushroom sauce on each bite for best results. A dish said to be inspired by a Mr. Poon best-seller fish. <em>— Cyrene de la Rosa</em></p><div><br/></div><div><strong>Amberjack at Modan</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1752135017780Amberjack at Modan.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by JC Cailles Lo</em></span></span></span></div><p>The new “Free Hand” menu from Modan by Chef Jorge Mendez is refreshingly different from any of their previous offerings. It’s non-conventional, highly creative, and bends the rules. In their own words, “let us break them – beautifully.” The usual progression of a Modan degustation is not present here, making the experience intriguingly unpredictable. There was also a more pronounced use of Filipino ingredients such as tuba in sushi rice.</p><p>One standout dish is the Amberjack fish grilled skin-side down over binchotan, then placed on a shiso leaf with roasted pineapple miso. An expertly crafted, Japanese-inspired taco! <em>— JC Cailles Lo</em></p><div><em> </em></div><div><strong>Bouillabaisse at Kasa Palma</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1752135101402Bouillabaisse at Kasa Palma.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by JC Cailles Lo</em></span></span></span></div><p>Kasa Palma, by Chef Aaron Isip, is one of the six participating restaurants in the ongoing Gastronome Giving dining series by Globe Platinum and Fine Dining Club, where a portion of the proceeds will go to partner charities supporting efforts to address involuntary hunger in the country. The new menu created for this cause was exceptional!</p><p>One of the showstoppers was a quintessential French fish stew called Bouillabaisse. Chef Aaron incorporated our local ube into the sauce, making it richer, and used three kinds of fish that provided different textures and flavors. There was the delicate grouper, the firm and flaky tilefish, and the meaty red snapper. The stew was accompanied by its traditional perfect partner: a toasted bread with a garlicky, aromatic, and peppery sauce called rouille. —<em> JC Cailles Lo</em></p><div><br/></div><div><strong>Inasal at Khaiba at Balmori</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1752135225925KHAIBA - Sonny Mariano&#x27;s Inasal.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Jeeves de Veyra </em></span></span></span></div><p>It was the chicken skin, pounded paper thin then fried with zaatar that made Chef Sonny Mariano’s inasal worthy of attention during the Khaiba pop-up at the Balmori suites. That lemony crisp, together with the tender inasal chicken and the ensalada underneath, made for a great bite. You still have until July 13 to try this when Khaiba warps up at the Balmori Suites. <em>— Jeeves de Veyra</em></p><div><em><br/></em></div><div><strong>Halo-Halo Kakigori at Toyo Eatery</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1752135307064Halo Halo.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Cyrene de la Rosa</em></span></span></span></div><p>Last June 3,  Baken, a premium snack brand known for its bacon crisp-centric snacks, hosted a 4-hands dinner experience with Toyo Eatery’s Chef Jordy Navarra and Asia’s 50 Best Female chef 2023 awardee Johanne Siy. The two chefs were given the task to “break the rules of bacon” by creating innovative ways to use the Baken snack products to come out with new dishes.</p><p>The culinary feast presented mostly “kamayan-style” also included a dessert table that asked us to pick ingredients for one dessert surprise that turned-out to be a new take on halo-halo, which was served Japanese kakigori-style. Featuring finely shaven ice that’s delicately flavored with milk as base that’s layered with all my favorite halo halo ingredients like ube halaya, langka and leche flan to name a few that was finished with a sprinkle of baken (bacon crisp bits). A literal melt-in-your mouth heavenly dessert.  </p><p>Luckily for us, Toyo Eatery just opened its newest concept in collaboration with Tokyo’s Florilege restaurant, a kakigori outlet called AzukiToyo that now features a similar take on the halo-halo. AzukiToyo is located at the old spot of Panaderya Toyo at Karrivin Plaza. <em>— Cyrene de la Rosa</em></p><div><br/></div><div><strong>Champagne Bathala at Hapag</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1752135430422Champagne.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Cyrene de la Rosa</em></span></span></span>After six months of showcasing the culinary stories of Western Visayas via a delish tasting menu, Hapag just recently launched a new tasting menu, this time featuring dishes inspired by their recent food trips to Western Mindanao. Presenting their takes on lesser-known dishes from Tawi-tawi, Basilan and Zamboanga.</div><p>From the wine pairing was an interesting start, a Champagne brut rosé called Bathala that turned out to be a product of a Filipina based in France, Florence Duchène. Florence is known for her thoughtful blends and bold use of Filipino cultural themes. Making her wines the perfect vehicle for her to pay tribute to her Filipino heritage. The medium bodied sparkling rose ‘Bathala’ contained just the right amount of acidity that paired well with the dishes. </p><p>This year, Hapag has been included on Wine Spectator’s Award of Excellence list, making it the first and only progressive Filipino restaurant in the prestigious list from the Philippines.</p><p>Insider’s tip: No time to try the new Hapag tasting menu? Try a glass of Bathala instead at Aya by Hapag. Where you can try a lot of carefully selected wines by the glass  from the Aya wine list curated by their resident sommelier Erin Recto, while enjoying some of the superb dishes from the Aya ala carte menu. <em>— Cyrene de la Rosa</em></p>

<p>From halo-halo reimagined as kakigori to chicken inasal with a zaatar twist, these are the June dishes we’re still thinking about long after the last bite.</p>

From halo-halo reimagined as kakigori to chicken inasal with a zaatar twist, these are the June dishes we’re still thinking about long after the last bite.

The best things we tasted in June 2025

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The best things we tasted in June 2025

ABS-CBN Lifestyle,

JC Cailles Lo,

Cyrene de la Rosa and Jeeves de Veyra

Published July 10, 2025 04:23 PM PHT

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