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<p>October’s dining scene proves that bold flavors and inventive presentations continue to dominate the table. From Michelin-starred kitchens to holiday-inspired home offerings, chefs are pushing boundaries while keeping comfort and accessibility in mind. Last month’s standout dishes span delicate seafood preparations, rich festive flavors, and creative twists on familiar favorites — each plate leaving a lasting impression on both the palate and the eye.</p><div><br/></div><div><strong>Wagyu Don at Menya Kokoro</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1763464411522IMG_9030.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Cyrene de la Rosa</em> </span></span></span></div><p>Menya Kokoro has always been known for its signature, saucy, umami-packed mazesobas. But, I’ve recently also tried its classic Wagyu don -- tender sliced A5 Wagyu on top of perfectly seasoned rice in lieu of noodles and it didn’t disappoint. A good option too for a quick Wagyu fix at a reasonable price. </p><p>If extra hungry try, their yakitori selection too and down everything with their refreshing glass of lemon sour. <strong><em>-- Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Khao Soy Pu at Benjarong, Makati</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1763464538404Khao Soy Pu at Benjarong.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>JC Cailles Lo</em> </span></span></span></div><p>Benjarong Restaurant at Dusit Thani Hotel is the only Thai restaurant I know in the country that offers a tasting menu. Now on its fifth experience, this latest one is inspired by their recent collaboration with Chef Pam of Potong, who was awarded Asia’s Best Female Chef 2024. </p><p>There were many outstanding dishes, all filling and comforting, but my personal favorite was a Northern Thai dish called Khao Soy Pu. It’s made with two kinds of homemade noodles (fried and boiled), a coconutty curry with turmeric that gave the broth its yellow color, and was infused with crab essence, giving it a bisque-like richness. The dish was topped with crab meat, caviar, and pickled shallots. Be among the first to try, as this menu was just launched at the end of October. One-day advance reservation is required. <strong><em>-- JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Halibut at Little Miss Saldo&#x27;s</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1763464560621Halibut at Little Miss Saldo&#x27;s.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>JC Cailles Lo </em></span></span></span></div><p>The charming Mrs. Saldo’s in Cavite has undergone a transformation with the launch of Little Miss Saldo’s, a new concept located within the same compound but focused on à la carte dishes. The menu was inspired by chef’s personal experiences and travels, so expect California-American plates, pastas, Southeast Asian dishes, and everything in between.</p><p>Chef Rhea Rizzo breaks free from defining her cuisine, and with this new concept, every dish is sure to be ultra-comforting. The dish I can’t get enough of is the Halibut fish with Chee Choo red curry sauce and mango relish. Delicate, flaky, and slightly oily fish paired with a creamy, citrusy coconut curry sauce infused with kaffir lime, and balanced by the sweetness of mango relish. So good! My only regret was not ordering rice to go with it. Don’t make the same mistake! <strong><em>-- JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Crabfat Longganisa-stuffed Lechon de Leche by the Lechon Diva of Pepita’s Kitchen </strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1763464442563IMG_3482.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Cyrene de la Rosa </em></span></span></span></div><p>This is the newest stuffed Lechon by the Lechon Diva Dedet de la Fuente that she served at the launch of the Michelin Guide in the Philippines last October held at the ballroom of Marriot Hotel Manila. I was most excited to try this as I did suggest for the Lechon Diva to play with a crabfat longganisa filling and her take on it using longganisa from Lukban didn’t disappoint and was one of the most popular dishes that night. It’s now available as part of the Lechon Diva’s menu available this Christmas. <strong><em>-- Cyrene de la Rosa</em></strong><br/><br/></p><div><strong>Tuna at Helm</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1763464595480Tuna at Helm.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>JC Cailles Lo </em></span></span></span></div><p>So fortunate to have dined at Helm, now a two-Michelin-star restaurant, before the announcement. By now, it must be incredibly hard to get a reservation! The current menu is the third iteration of its Monochromatic series, showcasing Chef Josh Boutwood’s exceptional ability to craft dishes inspired by colors. It’s no easy feat to develop a menu where color-driven ingredients make sense in terms of flavor and texture, and not just for the sake of appearance.  </p><p>One of my favorites is the Purple dish, made with local tuna sourced from General Santos City and lightly dressed with sesame oil. It’s surrounded by a Leche de Tigre sauce made with lemon, lime, and orange, and topped with thinly sliced radicchio dressed in tamarind vinegar and olive oil. Refreshing, hearty, and visually appealing. <strong><em>-- JC Cailles Lo </em></strong></p><div><br/></div><div><strong>Lobster at Asador Alfonso</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1763464616143Lobster at Asador Alfonso.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>JC Cailles Lo </em></span></span></span></div><p>One-Michelin-star Asador Alfonso in Tagaytay recently collaborated with a top chef in Colombia, Chef Alvaro Clavijo of El Chato (No. 3 on Latin America&#x27;s 50 Best List). </p><p>The newly improved restaurant now has a brand-new kitchen on the second floor, which will serve as the main area for the tasting menu. The ground floor then will focus on offering à la carte and family-style dishes. </p><p>One outstanding dish during the collaboration lunch was the Salpicón de Bogavante. Salpicón is traditionally made with finely minced ingredients combined together, and Asador’s version featured a rich grated egg sauce, green parsley oil, and grilled lobster on top. Extraordinary! <strong><em>-- JC Cailles Lo </em></strong></p><div><br/></div><div><strong>Christmas Ham by Luis Miguel Food Inc. a.k.a. Michele Dee </strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1763464476661IMG_9394.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Cyrene de la Rosa</em> </span></span></span></div><p>Back in time for Christmas is one of the most popular premium Christmas hams from the home kitchen of Michele Dee. Nearest to the classic American-style glazed cured ham in style that’s well-balanced in both taste and sweetness. Not as salty as the more commercially available hams in the market too. Perfect to serve with pandesal or even ensaimada. It’s my personal pick for noche buena. To order, contact +63 917 320 6773 via Viber. <strong><em>-- Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Crema de Queso at El Lago Spanish Restaurant </strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1763464710441504123860_122160413786489441_4270576679785437880_n.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>El Lago/Facebook</em></span></span></span></div><p>Crema de Queso is an unassuming dessert made with an extra creamy cream cheese-like blob of deliciousness topped with a Pedro Ximenes sherry-reduction sauce and chopped pistachios at El Lago Restaurant, the Spanish restaurant helmed by former Donosti BGC head chef Pablo Lopez Iglesias. It is located at the Mozzafiato Boat Club compound in Balete, Batangas. </p><p>The location might sound like a trek. But, the restaurant located along the shorelines of Taal Lake, is just a mere 15 minutes drive from the Balete exit on SLEX and boast of a magnificent sunset views with the taal volcano and lake as backdrop. Chef Pablo’s focus on cooking quality Spanish food with the use of local ingredients together with the restaurant’s naturally beautiful Taal lake setting makes this restaurant a good choice when looking for a Tagaytay alternative. <strong><em>-- Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Triple Ginger Walnut Biscotti by Homemade by Roshan</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1763464502821IMG_9357.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Cyrene de la Rosa </em></span></span></span></div><p>Italian biscotti made with the freshest ingredients, without preservatives the Roshan Samtani way. Great eaten with coffee, ice cream, a sweet red wine or even champagne. Perfect for those that prefer lightly sweetened desserts. <em><strong>-- Cyrene de la Rosa</strong></em></p>

<p>October’s standout dishes span delicate seafood preparations, rich festive flavors, and creative twists on familiar favorites — each plate leaving a lasting impression on both the palate and the eye.</p>

October’s standout dishes span delicate seafood preparations, rich festive flavors, and creative twists on familiar favorites — each plate leaving a lasting impression on both the palate and the eye.

The best things we tasted in October 2025

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The best things we tasted in October 2025

ABS-CBN Lifestyle,

JC Cailles Lo and Cyrene de la Rosa

Published Nov 18, 2025 07:24 PM PHT

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