Vlad Bunoan

Article (news)

Best Bites July

ABS-CBN Lifestyle

<p>This month’s list takes you on a culinary journey through luxurious wagyu dumplings, a comforting crab chawanmushi that stole the show at an omakase dinner, oversized hamachi sashimi slices in a hidden Makati speakeasy, and a bulalo steak so rich it needed an “anti-umay” to balance it out. From fine dining indulgences to smart casual gems, these are the dishes that made July worth every bite.</p><div><br/></div><div><strong>Wagyu Dumplings at Bistro Aurora, Podium Mall</strong></div><div><strong><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/1754456293925Wagyu Dumplings at Bistro Aurora, Podium Mall.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by JC Cailles Lo</em></span></span></span></strong></div><p>I&#x27;ve noticed a trend now of malls redeveloping their spaces and creating a hub for food establishments. One of them is the Podium Social located on the 6th floor of Podium Mall. I visited Bistro Aurora, which is the more casual concept of the restaurant of the same name in Makati. Their new executive chef is Mark Jes Sanchez, and he mentioned that approximately 90% of the items on the menu at Podium are different from those at the Pacific Star Building. </p><p>I loved their Wagyu Dumplings, served with Szechuan oil, Geng Gati sauce (a Thai coconut curry), cilantro, and garlic chips. I’m used to having dumplings dipped in Toyomansi and some chilies when it’s Filipino-inspired, or with XO and chili sauce when it’s Chinese. A dumpling with curry sauce was a combination I had never explored before, but I instantly fell in love with it. This is considered an appetizer, but I would want to eat it with rice. <strong><em>— JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Chawanmushi at Kappo</strong></div><div><strong><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/1754456790289Chawanmushi.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Cyrene de la Rosa</em></span></span></span></strong>Last week, the members-only lounge PVT invited a small group of non-members to experience a private omakase dining experience at their 15-seater Kappo restaurant. We were treated to an excellent Kappo-style omakase dinner featuring the cooking of Brazilian- Canadian guest chef Daniel Ken Miyamoto, who’s refreshing modern take on Japanese cuisine is a must-try. </div><p>My favorite dish for the night was this unassuming chawanmushi flavored with just the right amount of blue crab, namatake, ikura and chive oil. Every bite of this felt like a warm, comforting hug. So good that it outshined the other standouts like an amazing crab ravioli and a really good torched toro that was just flown in from Japan the day before.</p><p>Insiders tip: This members-only restaurant is scheduled to open its doors to the public soon, for one day in a week.<strong><em>— Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Hamachi Sashimi at Goxo</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/1754456347768Hamachi Sashimi at Goxo.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 speakeasy-style restaurant Goxo, located in Makati and featuring a hidden door and limited chef’s counter seating, is now serving its second set menu. This offering showcases the marriage of Spanish and Japanese flavors with so much creativity. </p><p>My personal favorite is their Hamachi Sashimi dish with two extra-thick slices of buttery raw fish, served without the usual soy sauce. Instead, it’s accompanied by an umami-packed anchovy jus and wasabi made from mustard. These must be the most generous slices of sashimi I’ve ever had in my life. Be sure to take advantage of their limited wine pairing offer to complete the experience. Superb quality! <strong><em>— JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Shared Beginnings at The Fatted Calf in Tagaytay</strong></div><div><strong><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/1754456729909Fatted Calf.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Cyrene de la Rosa</em></span></span></span></strong>Last July 19, I drove to the far south Tagaytay amidst a brewing storm to attend the dinner collaboration between The Fatted Calf Tagaytay Chefs Jay Jay and Rhea Sycip together with Chef Haffizzul ‘Fiz’ Hashim of Michelin green star-rated restaurant Fiz in Singapore dubbed as “The Food that Binds” that was hosted by The Fatted Calf as one of the main dinner events of the just concluded Tagaytay Food Festival. At this extremely inspired collaboration, we were treated to a feast that showcased both the many similarities and differences of Filipino and Malay cuisines. </div><p>Starting with glorious starters comprised of a medley of nostalgic regional bites like crispy fish skin with smoked fish mousse, torch ginger glee and a century egg kaya toast with Oscietra caviar that were so deliciously reimagined and aptly called shared beginnings that definitely started the dinner in a high note. So good that we almost forgot about the raging storm outside. <strong><em>— Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Shrimp and Lobster Ball at Yu Lei, Okada Manila</strong></div><div><strong><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/1754456382328Shrimp and Lobster Ball at Yu Lei, Okada.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by JC Cailles Lo</em></span></span></span></strong>For the recent birthday of my dad, who likes everything Chinese food, I took him to the opulent Yu Lei restaurant in Okada. This is my go-to for a Chinese high tea experience, but this time we want to try their à la carte dishes during dinner. One great discovery is their Deep-Fried Shrimp and Lobster Ball with cheese inside, accompanied by a sweet yogurt sauce.  I’ve tried many lobster balls in my life, and they&#x27;re usually served with a side of sweet and sour sauce or mayonnaise. However, the one mixed with shrimp and made extra creamy because of the melted cheese and yogurt dip was another first. I’m all about finding new flavors. <strong><em>— JC Cailles Lo</em></strong></div><div><br/></div><div><strong>Bulalo Steak at 78-45-33</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/1754456837069BULALO STEAK.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>Chef Popit De Leon will cringe with the word &quot;unctuous&quot; to describe his bulalo steak served during the Kiss The Bride album launch at Salcedo village performance space, 78-45-33. But that&#x27;s exactly what this is, especially when that rich bone marrow is spread all over these tender piece of beef. De Leon tops the dish with a lemony gremolata. He calls it &quot;anti-umay&quot; with that herby brightness cutting through the dish&#x27;s... errr... unctuousness. <strong><em>— Jeeves de Veyra</em></strong></p><div><br/></div><div><strong>Gyudon at Juniper</strong></div><div><strong><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/1754456406408Gyudon at Juniper.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by JC Cailles Lo</em></span></span></span></strong>Speaking of mall redevelopments, Shangri-La Plaza has also stepped up its culinary game by transforming the former National Bookstore space into a new epicurean destination called Streetscape. The first restaurant of renowned Chef Josh Boutwood in Mandaluyong can be found here, and is called Juniper. It recently started offering its lunch menu, and it was pretty affordable considering it is a Boutwood concept. For only P485, I was able to enjoy a rice bowl dish of Gyudon that was more on the sweet side, with perfectly cooked soy egg, and kimchi, all served on a bed of flavorful rice. This screams value! <strong><em>— JC Cailles Lo</em></strong></div><div><br/></div><div><strong>Cafe de Paris Spaghetti at Lobby 385</strong></div><div><strong><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/1754456887169CAFE DE PARIS SPAGHETTI.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Jeeves de Veyra</em></span></span></span></strong>This unassuming pasta dish was an unexpected treat. Cafe de Paris is a sauce made with just butter, garlic, parmesan cheese, potato crumbs, and lemon that is traditionally used with meats. Chef Kalel Chan used this as a sauce for a pasta starter that&#x27;s richer and more indulgent than a mere aglio y olio. <strong><em>— Jeeves de Veyra</em></strong></div><div><br/></div><div><strong>Huevos Rotos con Trufa Fresca de Verano at El Born at Mitsukoshi Mall</strong></div><div><strong><span class="fr-img-caption fr-fic fr-dib" style="width:705px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1754464816362El Born.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Cyrene de la Rosa</em></span></span></span></strong></div><p><strong></strong>Spanish Catalan-Mediterranean restaurant El Born turned two last July and celebrated with a special dinner in partnership with Villeroy &amp; Bosh, who provided the beautifully designed tableware used that day. Though, most seem to associate El Born with its cheesecake that’s definitely one of the best (if not the best in town), I also do enjoy a lot of Chef David Amoros’ more rustic, Josper-fired dishes, specially the more homey comforting ones. </p><p>Like the scrambled eggs with poached potatoes and onions that he served with a generous sprinkling of summer black truffles from the Catalonia region of Spain that were so fresh, plump and aromatic that it could easily rival the highly sought after black perigord truffles of France  aka black diamonds. <strong><em>— Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Wagyu Short Rib ‘Bistek’ at  U.S. Blueberry Lunch @ Balmori Chef&#x27;s Table</strong></div><div><strong><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/1754456927570WAGYU BLUEBERRY BISTEK.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Jeeves de Veyra</em></span></span></span></strong>Chef Sonny Mariano freeforms the humble bistek into a dish fit for a fine dining menu. Instead of calamansi, he uses U.S. blueberries as the fruity component of his soy bistek sauce that makes this into something much more than the original dish. <strong><em>— Jeeves de Veyra</em></strong></div><div><br/></div><div><strong>Truffle Rice and Wagyu at Kappou Yoshi, Okada Manila</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/1754456442469Truffle Rice and Wagyu at Kappou Yoshi, Okada.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>Okada’s premium dining Japanese concept has recently relaunched and is now called Kappou Yoshi, named after the new executive chef Yoshihiro Sugiyama. Their chef’s signature 7-course set, available only during dinner time, will now feature regularly changing dishes. During my visit, the combination of aromatic Truffle Rice with real dried truffle shavings and charcoal-grilled Miyazaki A5 Tenderloin Wagyu was a standout. The rice was so flavorful, and the three slices of meat were luxuriously soft and buttery. <strong><em><u></u>— JC Cailles Lo<u></u></em></strong></p><div><br/></div><div><strong>Five Spice Beef at Shang Palace, Shangri-La Makati</strong></div><div><strong><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/1754456972730FIVE SPICE BEEF.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Photo by Jeeves de Veyra</em></span></span></span></strong>My pick from the surprisingly tame 10-day Sichuan food fest menu by visiting chef, Master Peng Yong of Shangri-La Chengdu. The slices of beef looked intimidating with its bright red coating of spices. A bite of these tender pieces of beef was like a rumble of spices with the heat never getting out of hand. I just wish that this makes it into Shang Palace&#x27;s regular menu. <strong><em>— Jeeves de Veyra</em></strong></div><div><br/></div><div><strong>Foie Gras Cream at Bar Pintxos</strong></div><div><strong><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/1754456475546Foie Gras Cream at Bar Pintxos.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner">Photo by JC Cailles Lo</span></span></span></strong></div><p>The Bar Pintxos group announced their new head chef, Mikel Arregi, hailing from San Sebastian, and launched new special dishes on the menu. One irresistible creation among the many delicious ones is the Royal De Foie, featuring foie gras cream with a Pedro Ximenez sherry liquor reduction and mushrooms. Each spoonful was velvety, with the natural sweetness of the liquor and the earthiness of the mushrooms. It’s like I was eating a savory Crema Catalana. So decadent! <strong><em>— JC Cailles Lo</em></strong></p><div><br/></div><div><strong><em>Swinging Tomahawk at Smith &amp; Wollensky’s</em></strong></div><div><strong><em><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/1754456648390Smith.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner">Photo by Cyrene de la Rosa</span></span></span></em></strong></div><p>Smith&amp; Wollensky was one of the steakhouses that I used to patronize when I was still based in New York for grad school. So, eating at its newly-opened Manila/ BGC location brought back many fond memories of my grad school heydays in Manhattan. The original Smith &amp; Wollensky opened in 1977 in New York City and has since been known for its signature brand of American hospitality and USDA Prime steaks that are dry aged on premise, which the Manila/BGC location is also practicing. The New York Time’s former food critic Ruth Reichl called it “a steakhouse to end all arguments” as it was a very popular power lunch spot. Where big deals were brokered.</p><p>Must-try at Smith &amp; Wollensky BGC is, of course, its steaks and the cut to splurge on is its extra juicy 44 oz. black grade bone-in rib eye that’s cooked with a hand-seared finish and carved tableside. Best eaten with the Smith &amp; Wollensky signature salad. <strong><em>— Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Torrija con Salsa de Cafe at Bar Pintxos</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:705px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1754464521843Pintxos.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>Torrijas are like the Spanish version of the French toast, and are said to be popular traditional Easter fare in Spain. It is said the dish was originally from the South of Spain and was created when they were looking for a way to use up leftover bread. Bar Pintxos just introduced their new Spanish chef from San Sebastián who presented a hearty bunch of new dishes that included his take on the torrijas and it was heavenly, served with a delish coffee-flavored sauce. <strong><em>— Cyrene de la Rosa</em></strong></p>

<p>From secret omakase dinners to the Manila debut of a New York steakhouse classic — here are the dishes that made us fall in love with dining out all over again. 🍽️✨ Where to eat next? Scroll through July’s best bites. #FoodieFinds #WhereToEatPH #HiddenGems #MustTryDishes</p>

From secret omakase dinners to the Manila debut of a New York steakhouse classic — here are the dishes that made us fall in love with dining out all over again. 🍽️✨ Where to eat next? Scroll through July’s best bites. #FoodieFinds #WhereToEatPH #HiddenGems #MustTryDishes

The best things we tasted in July 2025

News

Entertainment

Lifestyle

Sports

Metro.Style

More

Traffic

Manila

Horoscope

Lifestyle

The best things we tasted in July 2025

ABS-CBN Lifestyle,

JC Cailles Lo,

Cyrene de la Rosa and Jeeves de Veyra

Published Aug 06, 2025 01:19 PM PHT

|

Updated Aug 06, 2025 03:20 PM PHT

Read More:

best bites

food

best restaurants

ABSnews

ABS-CBN is the leading media and entertainment company in the Philippines, offering quality content across TV, radio, digital, and film. Committed to public service and promoting Filipino values, ABS-CBN continues to inspire and connect audiences worldwide.

Corporate

Investors

Governance

International Distribution

Corporate

Governance

Investors

International Distribution

NPC Seal of Registration

Privacy Policy

AI Policy

Terms of Service

Advertise with Us

© 2026 ABS-CBN Corporation. All Rights Reserved.

NPC Seal of Registration

Privacy Policy

Terms of Service

AI Policy

Advertise with Us

© 2026 ABS-CBN Corporation. All Rights Reserved.

NPC Seal of Registration

Privacy Policy

Terms of Service

AI Policy

Advertise with Us

© 2026 ABS-CBN Corporation. All Rights Reserved.