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Best Bites May

<p>From Michelin-starred tasting menus and inventive Filipino comfort food to hidden bar snacks and limited-time collaborations, the past month gave us plenty to talk about at the table. We  sampled everything from croque madame and regional Filipino-inspired desserts to standout noodle dishes and memorable pizzas. These are the dishes, drinks, and sweet treats that lingered in our minds long after the last bite.</p><div><br/></div><div><strong>Croque Madame at Kasa Palma</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/1780714661768page0.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>Traditionally, a croque madame is a classic French grilled ham-and-cheese sandwich topped with a fried egg.</p><p>But in the hands of Chef Aaron Isip of one-Michelin-starred Kasa Palma, it’s reimagined into a refined, indulgent bite: yellowtail tuna and sea urchin in chili-calamansi, uni mornay, miso pineapple glaze, served on house sourdough shokupan toast, finished with Parmigiano Reggiano, quail egg, and caviar. Now part of his excellent new 8-course tasting menu. <strong><em>— Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Appetizers of Lecheng Sarap Degustation at Pepitas Snack Bar, Manila Polo Club</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/1780715276528Appetizers of Lecheng Sarap Degustation at Pepitas Snack Bar, Manila Polo Club.jpeg" style="width:960px;display:block;height:auto" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>JC Cailles Lo</em></span></span></span></div><p>Dedet dela Fuente of Pepita’s Kitchen, dubbed the Lechon Diva, recently opened Pepitas Snack Bar at the Manila Polo Club. Aside from offering more casual snacks and meals, it is highly anticipated that she will soon announce limited dates and slots for her Lecheng Sarap Degustation at this new location. As expected, the lechon with stuffed bagoong rice was the star of the night. </p><p>However, I want to highlight something less talked about — her starters that left a lasting impression and opened the evening with a bang. The trio consisted of a dark-colored stuffed ball called Bulaga flavored with balut; a crispy laing in okoy form; and my ultimate favorite, which she calls Bite of Joy. This is crispy chicken skin drenched in a spaghetti sauce inspired by our beloved local fast-food favorite. This instantly brought me back to my childhood, and who would have thought of such an execution? Ingenious. <strong><em>— JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Stone Ham Buns at Shang Palace, Makati Shangri-La</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/1780715056127SHANG PALACE -  Stine Ham Buns.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Jeeves de Veyra</em></span></span></span></div><p>Shang Palace’s new dimsum chef Mark Zhao’s new bites are visually appealing, adding flourishes like the gray streaks on these buns to mimic pebbles and stones.  These are pork buns like these with that lightly crisp shell, but these are extra sweet and salty from the minced ham filling. <strong><em>— Jeeves de Veyra</em></strong></p><div><br/></div><div><strong>Bonchovy and Recto Roni at Cutie Pie</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/1780714703827Cutie Pie.png" 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>Cutie Pie is the newest concept from the team behind Metiz and Automat, serving chef-driven pizzas, bar chow, and cocktails courtesy of Josephine at Cutie Pie, the intimate bar tucked within the cozy space.</p><p>Definitely not fine dining, nor fast food — just honest, delicious food at friendlier price points.</p><p>Early favorites? Torn between the Bonchovy, where salty anchovies meet the rich, savory depth of bagna càuda, and the Recto Roni, a bold faux pepperoni pie made with ’nduja (traditional Calabrian spreadable sausage) in lieu of ronis.</p><p>Two very different pizzas, but both absolutely worth the calories! <strong><em>— Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Inferno Tantan Puff Pizza at The Underbelly x Half Saints Crossover</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/1780714759668Puff Pizza.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>Ongoing until June 11, The Underbelly x Half Saints Crossover brings together a lineup of collaboration dishes split into two camps: Saints and Sinners. The full menu is available at The Alley at Karrivin, as well as Half Saints BGC and QC, for a limited time only.</p><p>The must-order here is the Sinner - Inferno Tantan Puff Pizza topped with yuzu cream cheese, tantan sesame pork, crispy nori, and wasabi honey. A mix of creamy, savory, sweet, and (not that) spicy notes atop Half Saints’ signature flaky puff crust. <strong><em>— Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Spaghetti Joy at Malagihay Cocktail Club</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/1780714793587Spaghetti Joy.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>Tucked just above Mabuhay Craft Coffee on A. Mabini Street, San Juan, Malagihay is a neighborhood speakeasy you need to know to find.</p><p>A low-key cocktail hideout with playful Filipino drinks and unfussy late-night food, it feels like a little secret the city kept for itself.</p><p>Must-try: Spaghetti Joy — Pinoy spaghetti reimagined as a crisp empanada: nostalgic, messy, and addictive. <strong><em>— Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Rigatoni at Osteria by Josh Boutwood, Balmori</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/1780716508993Rigatoni at Osteria by Josh Boutwood, Balmori.jpeg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>JC Cailles Lo</em></span></span></span></div><p>Chef Josh Boutwood is back at Balmori for the second run of his Osteria concept. I actually missed the first one, so I made sure to dine this time around. I was impressed by his execution of the Rigatoni with fennel sausage and mushroom cream sauce. The pasta was cooked al dente, while the fennel sausage was well seasoned, adding depth of flavor to the dish. The mushroom cream sauce was light and velvety, not heavy or clumpy, and coated the pasta perfectly. The only problem was that I could probably finish the entire serving on my own, even though it serves 2 or 3 people. Carb loading at its finest! Only until June 28, 2026. <strong><em>— JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Mussels with ’nduja at Osteria by Josh Boutwood, Balmori</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/1780791053212AD6339C9-5AD7-4FCD-8433-F3E65D3F8F79.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>Chef Josh Boutwood returns for Round 2 of his Osteria pop-up at Balmori Suites, Rockwell — running until June 28 only. For those who missed the first run, Osteria is Chef Josh’s take on Italian comfort food: the dishes he loves to make and eat when he off-duty.  Expect handmade pastas, house-cured charcuterie, and deeply satisfying plates that linger in your memory long after the meal. </p><p>The must-order? The mussels with ’nduja, best enjoyed with The Test Kitchen’s excellent sourdough bread to soak up every last bit of sauce.  Allergic to shellfish? The Bucatini pasta was also spot on. <strong><em>— Cyrene de la Rosa<br/></em></strong></p><div><br/></div><div><strong>Kuro Chahan at b.boi x Mugen collaboration</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/1780715092066KURO CHAHAN - Mugen Ramenya.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Jeeves de Veyra</em></span></span></span></div><p>This bowl of chahan has both b.boi’s Raul Fores’ and Mugen Ramenya’s Jorge Mendez’s fingerprints all over it. This dish condenses all sorts of umami into the bites that go into finishing this bowl. Topping this with fresh ikura and crab meat is one thing, but mix everything up and I got those explosively tasty blobs of that jam-like shoyu nori until the very last grain of rice from the bowl. <strong><em>— Jeeves de Veyra</em></strong></p><div><br/></div><div><strong>Stir-Fried Rice Noodles at Ruby Wong’s Godown</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/1780715360327Stir-Fried Rice Noodles at Ruby Wong&#x27;s Godown.jpeg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>JC Cailles Lo</em></span></span></span></div><p>Who would’ve thought that I’d discover one of the best-tasting ho fan noodles of my life at Admiral Hotel’s speakeasy bar, Ruby Wong’s Godown? This iconic bar is known for its hidden entrance concealed behind a wall of bookshelves. </p><p>The dish, called Stir-Fried Rice Noodles, can be enjoyed alongside a few drinks at the bar or ordered separately at Noodle Alley Restaurant, which is literally just steps away. </p><p>I loved this version because it wasn’t greasy yet was packed with flavor. It came with generous slices of beef, but the real winner was the flat noodles themselves, chewy and not the slightest bit soggy. It was the texture that truly made this dish a showstopper. <strong><em>— JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Goan Fish Curry at Brick Corner BGC</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/1780714840747Goan Fish Curry.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>Finally checked out the only Indian restaurant in the Philippines recognized by Michelin with a Bib Gourmand distinction in its inaugural awards last October. </p><p>The much-talked-about Butter Chicken was good, but in my opinion the Goan Fish Curry stood out more — lighter in consistency, with a turmeric-tinged, not overly coconut-forward sauce that had greater depth of flavor and felt more interesting than the crowd-favorite butter chicken. <strong><em>— Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Sinuglaw at Tadhana 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/1780715407007Sinuglaw at Tadhana Makati.jpeg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>JC Cailles Lo</em></span></span></span></div><p>Our Filipino pride, a chef with humble beginnings in Sampaloc, Manila, whose modern Filipino restaurant Tadhana earned a spot on the Michelin-selected list in New York, has recently opened the same restaurant in Makati. </p><p>Chef Frances Tariga’s menu has been refreshed and is distinct from its US counterpart. Many of the dishes are executed with precision, staying true to local flavors while showcasing Filipino cuisine&#x27;s potential on the world stage. </p><p>My favorite was the Sinuglaw, made with smoked and grilled Sendai Wagyu. One of Japan’s most prestigious and rare beef varieties, it is raised in Miyagi Prefecture and paired with egg yolk jam, crispy chicken skin, tomato nata for texture, ginger gelée, nori seaweed, and gold dust. Complex and modern, yet undeniably Filipino in both soul and flavor. <strong><em>— JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Thai BBQ Pork Ribs at Some Thai, Opus Mall</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/1780715136385SOME THAI -Thai BBQ Pork Ribs.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Jeeves de Veyra</em></span></span></span></div><p>Jorge Mendez&#x27;s unapologetically inauthentic Some Thai opened at the Opus Mall with some new dishes. This heaping plate of fall-of-the-bone ribs had a semi-sweet glaze sprinkled with green onions. Adding the vinegar dip on the side made me think of this as an unusual variation of an Indonesian-Thai sweet and sour pork. <strong><em>— Jeeves de Veyra</em></strong></p><div><br/></div><div><strong>Spanish Mackerel at Yamazato</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/1780715440265Spanish Mackerel at Yamazato.jpeg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>JC Cailles Lo</em></span></span></span></div><p>I visited the Michelin-selected Japanese restaurant Yamazato at Hotel Okura this time, not for the Sushi Omakase, but for the Teppanyaki experience. Aside from its à la carte offerings, guests can arrange a customized menu for parties and gatherings, and reserve a private room for a more intimate celebration. </p><p>One of the dishes recommended to us, and the one I truly enjoyed most, was the seasonal Spanish mackerel. It was kombu-cured, cooked poêlé style (a technique that involves covering the fish to trap steam), and finished with a generous shio-koji butter sauce. The fish was incredibly moist and flavorful, while the mild buttery-creamy sauce elevated the entire dish. A standout! <strong><em>— JC Cailles Lo</em></strong></p><div> </div><div><strong>Lechazo at Txoko</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/1780715480746Lechazo at Txoko.jpeg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>JC Cailles Lo</em></span></span></span></div><p>I’ve been to the Basque asador Txoko numerous times, and it remains one of my favorite places for an elevated dining experience. The word “txoko” comes from the Euskara language and literally means “a cozy corner.” While the restaurant offers an upscale dining experience, the food and ambiance bring me so much comfort that I always feel right at home whenever I dine here. </p><p>I also can’t believe it was my first time trying their Lechazo, a suckling lamb that is considered the counterpart of the more popular Cochinillo, or suckling pig. The meat was incredibly flavorful, tender, and succulent, practically falling off the bone.</p><p>It was complemented by Potato Panadera, thinly sliced potatoes prepared in the traditional Spanish style. Order this with or without a special occasion. It is that excellent! <strong><em>— JC Cailles Lo</em></strong></p><div> </div><div><strong>Catalan Cream Cheesecake by El Born</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/1780715226487Cheesecake El Born.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>Just added to the cheesecake line-up at El Born Cheesecake is the Crema Catalana Cheesecake — a dreamy new cheesecake topped with traditional Crema Catalana (a traditional Spanish/Catalan dessert consisting of a rich, velvety custard made from milk, egg yolks, and sugar) and finished with a crisp brûléed crust. </p><p>Hints of vanilla, cinnamon, and citrus run through each bite, providing a welcome lift that balances the cake’s richness. A brilliant addition to the restaurant’s (permanent) cheesecake selection.<strong><em> — Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Ginger Milk Pudding at Shang Palace, Makati Shangri-La</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/1780715019288SHANG PALACE -  Ginger Milk Pudding.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Jeeves de Veyra</em></span></span></span></div><p>This unassuming warm cup of sweet milk with pleasant ginger notes has been making the rounds on TikTok. Shang Palace’s Director of Chinese Operations Jennifer Wang makes sure to have this when she occasionally goes home to China and finally has a version that’s close to that. — Jeeves de Veyra</p><div><br/></div><div><strong>Halo-halo Bingsu at Grand Hyatt Manila’s lobby lounge</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/1780714948947Halo Halo.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>When halo-halo meets bingsu: softer ice, bigger spoonfuls, same nostalgic flavors.</p><p>With the current heat, halo-halo for merienda, or as a sweet ending to a meal is always a good idea. My current favorite is the Korean take on the Filipino classic: the Halo-Halo Bingsu now available at the lounge of Grand Hyatt Manila.</p><p>Think of it as an upgraded halo-halo, featuring finely shaved milk ice topped with the traditional ingredients we’ve loved since childhood. The milk-based ice gives it a lighter, fluffier texture that melts beautifully on the palate, without diluting the flavor, while familiar toppings bring all the nostalgic flavors you’d expect from a good halo-halo.</p><p>It’s the kind of ice dessert you’ll want all to yourself — especially on a sweltering afternoon. Even if the serving is big enough for 2-3 to share. <em><strong>— Cyrene de la Rosa</strong></em><em></em></p>

<p>From Michelin-starred tasting menus and inventive Filipino comfort food to hidden bar snacks and limited-time collaborations, the past month gave us plenty to talk about at the table. </p>

From Michelin-starred tasting menus and inventive Filipino comfort food to hidden bar snacks and limited-time collaborations, the past month gave us plenty to talk about at the table.

The best things we tasted in May 2026

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The best things we tasted in May 2026

JC Cailles Lo,

Jeeves de Veyra and Cyrene de la Rosa

Published June 06, 2026 11:19 AM PHT

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Updated June 07, 2026 08:11 AM PHT

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