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Best Bites August

ABS-CBN Lifestyle

<p>August brought a wealth of culinary highlights, from inventive takes on familiar Filipino favorites to global flavors reinterpreted with flair. From Siargao’s freshest kinilaw to elegant seafood at city institutions, and from playful desserts to spirits rooted in tradition, these are the dishes and drinks that stood out most.</p><div><br/></div><div><strong>Lengua Taco at Taqueria Franco</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:797px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757931631369Fish Ossobuco at Leo Sea House.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>JC Cailles Lo</em></span></span></span>I love lengua, whether it’s prepared estofado style or with creamy mushroom sauce. But this was actually my first time trying it in a taco, and with French influences incorporated. This is what I experienced at Taqueria Franco by Chef Miko Calo with this two-month-old dish. </div><p>Their Lengua Taco features slow-cooked ox tongue, lettuce, tomato sauce, olives, onions, and rich chipotle cream, all wrapped in their signature buckwheat tortilla. I see many heavy French dishes wrapped in Sarrasin when it comes to the restaurant’s take on tacos, but this one feels like the most Mexican dish on the menu yet. <strong><em>— JC Cailles Lo</em></strong></p><div><br/></div><div><strong>General Luna Kinilaw at CEV: Ceviche &amp; Kinilaw Shack, Siargao</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:797px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757930583369CEV - Kinilaw.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em> Jeeves de Veyra </em></span></span></span></div><p>Had to take a special detour to CEV to see what the hype was about. CEV certainly deserves its popularity with Chef David Del Rosario’s twists on ceviche and kinilaw highlighting the fresh fish from Siargao’s waters. The General Luna kinilaw was my favorite with cornick and ensaladang talong was undoubtedly Filipino and my favorite in the menu. <strong><em>— Jeeves de Veyra </em></strong></p><div><br/></div><div><strong>Carpaccio at Roots Siargao </strong><strong><span class="fr-img-caption fr-fic fr-dib" style="width:797px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757930737229ROOTS - Kitayama Beef Bone Marrow.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Jeeves de Veyra</em></span></span></span></strong>Roots Siargao, with its highly experimental and playful cuisine, is a must-visit when in Siargao. This carpaccio from the recent Kaos Table dinner puts together Kitayama Bukidnon beef, crispy popped adlai, marrow emulsified with calamansi, and slight bitter notes from a sprig of pansit-pansitan  into a unique combination of flavors and textures.  <strong><em>— Jeeves de Veyra</em></strong></div><div><br/></div><div><strong>Chicken Skin Yakitori and Potato Yaki at The Counter at Ginza One</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:797px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757931519008combo2.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Jeeves de Veyra</em></span></span></span>For the two weeks that Chef Matsuhiko Kodama is in Manila, The Counter at Ginza One changes its menu to feature only his chicken yakitori. While in Tokyo, Kodama just boils his chicken skin, this one is a happy compromise where it is grilled crispy on top, and boiled and chewy underneath then dressed in a light yuzu sauce.</div><p>Meanwhile, among all of Chef Kengo Tomita’s neo-washuku entrees, the Potato Yaki was my favorite because of its simplicity. These are lightly cooked spiced potatoes topped with Okonomiyaki sauce and bonito flakes. This is simple bar chow that would be great with a cold beer or sake. <strong><em>— Jeeves de Veyra</em><em></em></strong></p><div><br/></div><div><strong>Picanha at Fogo de Châo</strong><strong><span class="fr-img-caption fr-fic fr-dib" style="width:797px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757930854468Picanha at Fogo de Châo.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>JC Cailles Lo</em></span></span></span></strong>The world-famous eat-all-you-can Brazilian BBQ restaurant Fogo de Chão has just opened its first store in the Philippines, located in Glorietta 4. Specializing in churrasco, which means meat cooked over an open fire, guests will be treated to 16 different cuts, ranging from beef, pork, chicken, and lamb. There’s also an impressive buffet spread called The Market Table, where diners can indulge in a variety of cold appetizers, salad, soup, charcuterie, and cheeses. </div><p>Among the numerous options, their signature picanha stands out. This prime cut, sourced from the top sirloin, is served extra-flavorful and thinly sliced. As the restaurant says, “There would be no churrasco without picanha.“ <strong><em>— JC Cailles Lo</em></strong></p><div> </div><div><strong>Seabass at The Test Kitchen</strong><strong><span class="fr-img-caption fr-fic fr-dib" style="width:797px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757930907448Seabass at The Test Kitchen.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>JC Cailles Lo</em></span></span></span></strong>It&#x27;s been a while since I last dined at The Test Kitchen by Chef Josh Boutwood located in One Rockwell, Makati. The visit reminded me that this establishment is truly one of the more resilient ones in Manila, having been around since 2017, starting from its original location in Kamagong. </div><p>During my return, I had the pleasure of enjoying the latest iteration of their Chilean Sea Bass. It’s now served with a burnt cauliflower purée and a unique blend of house-made XO sauce made from scallops and dried fish. Delicate flaky fish meets punchy sauces. Genius. <strong><em>— JC Cailles Lo</em></strong></p><div> </div><div><strong>Fish Ossobuco at Leo Sea House</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:797px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757931682310Lengua Taco at Taqueria Franco.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>JC Cailles Lo</em></span></span></span>There are all the reasons in the world to visit Leo Sea House. First, it’s a destination restaurant located in Marikina. The spot was once a humble sari-sari store, but now it looks like a quaint bistro straight out of Paris. Second, it’s a pescatarian tasting menu restaurant that screams originality. I haven’t seen any other place offering this kind of concept. Last, the price is just P2,500 ++ for nine courses. How can you go wrong with this? </div><p>Chef Francis Lacson of Francesco’s is currently doing a chef residency at the restaurant, where he has developed a new menu featuring Italian classic dishes made with the freshest produce from Panay Island. I absolutely loved the Fish Ossobuco made with sous vide–cooked blue marlin, mushroom risotto, hazelnuts, and topped with gremolata. A real standout! <strong><em>— JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Chemmeen Moilee at  Nostalgia Lounge &amp; Bar, Joy-Nostalg Hotel &amp; Suites</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:797px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757931447848CHEMMEN MOILEE.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Jeeves de Veyra</em></span></span></span></div><p>The Shrimp Moilee was the best example of the spiced, but not spicy, Indian food of Southern India where Joy Nostalg’s executive Chef Gus Mohammed calls home. The curry is light and bright, in contrast to the rich, hot, and heavy gravy like that of butter chicken commonly associated with Indian food. The sauce didn’t overshadow the fresh, still bouncy to the bite, shrimps and makes for a great introduction to Indian food for those who’re intimidated by the exotic heat.  <em><strong>— Jeeves de Veyra</strong></em></p><div><strong><em> </em></strong></div><div><strong>Hokkaido Scallops and Chocolate Cloud Nine at Miko Calo’s Casa Buena pop-up</strong><strong><span class="fr-img-caption fr-fic fr-dib" style="width:797px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757931125266IMG_3161.JPG" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em> Cyrene de la Rosa</em></span></span></span></strong>Ongoing till November 29 is Coquette, Chef Miko Calo’s  restaurant pop-up that is open only for dinner from Tuesday to Sunday at Casa Buenas, Newport World Resorts, where she presents a more personal approach to her cooking by expressing her more playful side. “It’s about taking a lighter, more heartfelt approach to my food,” according to Calo. </div><p>At this pop-up you can opt for a five-course set menu or go à la carte. Must-tries included a Hokkaido scallops and clam dish with a stellar celery, moringa oil-flavored sauce, a lamb saddle confit entree served with dates purée, maple glazed baby carrots and a to-die for Chocolate Cloud Nine dessert that featured chocolate in six textures with salted caramel and toasted nuts that was inspired by (and also named after) a popular classic local chocolate bar with the same name. <strong><em>— Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Mango Cro Che at El Born</strong><strong><span class="fr-img-caption fr-fic fr-dib" style="width:797px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757931173389IMG_3163.JPG" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em> Cyrene de la Rosa</em></span></span></span></strong>El Born La Patisseria comes out with a new wicked limited edition cheesecake flavor in collaboration with Masa Madre Bakehouse that is  called Mango Cro Che. It’s actually more like a croissant filled with the El Born cheesecake that was topped with mango jam made with Guimaras mangoes from Iloilo. You get the best of both worlds via the creamy cheesecake center and the crisp layered exterior of the croissant. Available exclusively at El Born La Pastisseria Mitsukoshi BGC from September 15 to October 15 only.<strong><em> — Cyrene de la Rosa</em></strong></div><div><br/></div><div><strong>MELON and CHEDDAR at Problem Child</strong><strong><span class="fr-img-caption fr-fic fr-dib" style="width:797px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757931225276combo1 4.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em> Cyrene de la Rosa</em></span></span></span></strong>Just opened at the southeast corner of Jupiter St. and Makati Ave. (near Tapa King) is the newest cocktail bar in town called Problem Child. It is now serving a well-curated list of cocktails (and bar bites too) that will please even the more experienced bar enthusiasts. </div><p>Expect well-balanced drinks with complex flavors like the MELON (Tanqueray No. 10 gin, aloe vera liqueur, alternative acid, orange bitters, salt, melon hydrosol) and for those who like sherry like me, try the CHEDDAR too (cheddar distillate, grapefruit, milk-clarified Oloroso sherry, figs, and orange)! <strong><em>— Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Falcon Coco Spirit by Hybourne Corporation</strong></div><div><strong><span class="fr-img-caption fr-fic fr-dib" style="width:797px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757931275926FALCON COCO SPIRIT.jpg" style="width:797px" class="fr-fic fr-dib"/><span class="fr-inner"><em>Jeeves de Veyra</em></span></span></span></strong>A sip of this soon-to-be-released bottle is a sip into lambanog’s future and possibilities. This is lambanog aged for 10 years in ex-bourbon oak barrels. Think of the honey, dark caramel notes of a Speyside scotch with strong coconut notes. They’re still fixing up the final paperwork for release, but when it does hit the shelves, expect the bottles to disappear very quickly as only 1,500 bottles will be available.  <strong><em>— Jeeves de Veyra</em></strong></div><div><br/></div><div><strong>Vida by La Mesa Mead</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:797px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1757931386348LA MESA MEAD.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner"><em></em><em>Jeeves de Veyra</em></span></span></span>La Mesa Mead was sampling at the MaArte Fair at The Peninsula Manila. Mead is an old spirit chugged by the Vikings as they were exploring Northern Europe and into Britain. La Mesa makes their mead with Philippine honey. The Vida is made with fruits, this one with strong pineapple notes nicely blending in with the thick sweet honey notes.  <strong><em>— Jeeves de Veyra</em></strong></div>

<p>From Siargao’s freshest kinilaw to elegant seafood at city institutions, and from playful desserts to spirits rooted in tradition, these are the dishes and drinks that stood out most.</p>

From Siargao’s freshest kinilaw to elegant seafood at city institutions, and from playful desserts to spirits rooted in tradition, these are the dishes and drinks that stood out most.

The best things we tasted in August 2025

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The best things we tasted in August 2025

ABS-CBN Lifestyle,

JC Cailles Lo,

Cyrene de la Rosa and Jeeves de Veyra

Published Sep 15, 2025 06:41 PM PHT

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Updated Oct 27, 2025 09:03 PM PHT

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