Vlad Bunoan

Article (news)

The best things we tasted in July 2026

<p>This month’s Best Bites takes us everywhere from the Cordilleras to Japan, with plenty of stops in between. Think inventive Filipino dishes, Japanese comfort food, beautifully executed meats, a two-Michelin-starred Wagyu course and even a margarita that brings the heat. Here are the dishes that made us stop, taste and take notice.</p><div><br/></div><div><strong>Hamachi Insalata at Undo by Modan</strong></div><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:650px;display:block" width="650"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786092349716Hamachi.jpg" style="width:650px;display:block;height:auto" class="fr-fic fr-dib" width="650"/><span class="fr-inner" style="text-align:left"><em>Cyrene de la Rosa</em></span></span></span></div><p>Chef Jorge Mendez has just unveiled UNDŌ, a new à la carte pop-up concept at The Balmori Suites’ Chef’s Table, just weeks after closing his Cubao restaurant to prepare for a larger new home in San Juan that’s targeting to open its doors by October. </p><p>The limited-time pop-up presents a menu that explores global flavors and influences, while still remaining to be distinctively Japanese and will be at Balmori till August 23.  </p><p>I’ve tried some of the dishes from the opening menu and my early favorites includes the following: an addicting cold Hamachi Insalata, Prawn &amp; Corn Noshidori, Roasted Mayu Chicken with Suklyaki Lotus Root, and the Warabi Mochi Sundae.<strong> </strong><em><strong>— Cyrene de la Rosa</strong></em></p><div><br/></div><div><strong>Chicken Kra Pow Tarts at Mrs. Saldo’s</strong></div><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:650px;display:block" width="650"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786092450959CHICKEN KRA POW TARTS - Mrs Saldos.jpg" style="width:650px;display:block;height:auto" class="fr-fic fr-dib" width="650"/><span class="fr-inner" style="text-align:left"><em>Jeeves de Vera</em></span></span></span></div><p>Chef Rhea Rizzo served this as a pre-appetizer before the official appetizers in her new Bang Bang tasting menu up in her Silang restaurant hideaway.</p><p>While Pad Kra Pow is usually served as a rice topping, having mini versions of this tasty basil-y chicken with its juices that just ooze out with each nibble coupled with a crispy tart shell cups were a righteous preview of the meal to come. <em><strong>— Jeeves de Vera</strong></em></p><div><br/></div><div><strong>Chawanmushi with Unagi and Foie Gras at Hinari in Greenhills Mall</strong></div><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:650px;display:block" width="650"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786092553019Chawanmushi.jpg" style="width:650px;display:block;height:auto" class="fr-fic fr-dib" width="650"/><span class="fr-inner" style="text-align:left"><em>Cyrene de la Rosa</em></span></span></span></div><p>Hidden from plain sight is a new Japanese counter-type restaurant located at the second floor of Dough and Grocer Greenhills Mall serving sushi and wagyu omakase. When we went last month only the sushi omakase was available and though the sushi’s made with raw fish were super fresh and very good. </p><p>It was Hinari’s version of the now ubiquitous chawanmushi — a rich Japanese steamed egg custard that Hinari paired with smoky-sweet grilled eel and the luxurious richness of foie gras that left a more lasting impression long after the meal ended. <strong><em>— Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Pansit at Hapag</strong></div><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:650px;display:block" width="650"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786092609138Pansit at Hapag.jpg" style="width:650px;display:block;height:auto" class="fr-fic fr-dib" width="650"/><span class="fr-inner" style="text-align:left"><em>JC Cailles Lo</em></span></span></span></div><p>It’s always exciting to dine at Hapag because one can just anticipate which region in the Philippines they will showcase next. This time, it is the Cordillera region, encompassing Benguet up to Apayao. It takes extensive research and immersion trips to understand the unique culinary landscape, and that is what I admire about the chefs behind this restaurant. </p><p>One dish that stood out for me was Pansit A La Pogi. Inspired by Tuguegarao&#x27;s Pansit Batil Patung, this version has homemade noodles, beef chorizo, beef liver, beef tongue, and crispy chicken skin. Honoring the original recipe, it’s served with a side of batil, which is a whisked egg drop soup.  </p><p>I hope this becomes a regular menu item at their sister concept, Aya, which serves à la carte plates. <strong><em>— JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Bopis Pasta at Pinoy Accent</strong></div><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:650px;display:block" width="650"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786092657581Bopis Pasta at Pinoy Accent.jpg" style="width:650px" class="fr-fic fr-dib" width="650"/><span class="fr-inner"><em>JC Cailles Lo</em></span></span></span></div><p>The Quezon City food and beverage scene just got even more exciting with the opening of Chef Jorge Mendez&#x27;s new concept, Pinoy Accent. It&#x27;s a wine bar serving modern Filipino dishes, paired with an expertly curated wine list that complements each plate. </p><p>One of the most unique dishes was the noodle dish Bopis Ragu. It uses three kinds of fresh pasta, all cooked perfectly al dente, with each shape contributing a playful texture and bite. The creamy bopis ragu adds rich, meaty depth, while melted cheese brings it all together. </p><p>The flavors are unmistakably Filipino at heart, yet inventive enough to appeal to international diners. I absolutely loved it! <strong><em>— JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Crispy Rosu Katsudon at Katsudonya Saiko</strong></div><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:650px;display:block" width="650"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786092698221CRISPY KATSUDON - Katsudonya Saiko.jpg" style="width:650px;display:block;height:auto" class="fr-fic fr-dib" width="650"/><span class="fr-inner" style="text-align:left"><em>Jeeves de Vera</em></span></span></span></div><p>If it’s Japanese pork cutlet rice topping from a restaurant that’s literally translated as “Best Japanese Pork Cutlet Rice Topping Restaurant,, it must be good! There are two variations of katsudon from Katsuydonya Saiko. I’d go back for the restaurant’s own “crispy” version of the dish.</p><p>Instead of stewing the katsu in the sauce with the egg, they serve it crispy above a folded egg omelet Japanese style with the sauce and pork drippings seeping into the rice below. That way, diners could still enjoy that crispy crunch from their own spiky panko in all it&#x27;s crispy glory.</p><p>While more health-conscious eaters would go for the leaner “hire” katsu, I lean towards the rosu katsu where that crunch is a lot more distinct when biting into those tender fatty parts of the cutlet. <strong><em>— Jeeves de Vera</em></strong></p><div><br/></div><div><strong>Coda Alla Vaccinara at Flour Pot BGC</strong></div><div><strong></strong><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:650px;display:block" width="650"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786092768619Coda.jpg" style="width:650px;display:block;height:auto" class="fr-fic fr-dib" width="650"/><span class="fr-inner" style="text-align:left"><em>Cyrene de la Rosa</em></span></span></span></div><p>Flour Pot Bistro and Bakery, the concept by Chef Rhea SyCip, continues to grow its following in Bonifacio Global City with its chef-led approach to seasonal cooking, locally sourced ingredients, and elevated comfort food — and of course lots of her glorious cakes.</p><p>I recently got to try some of Flour Pot’s new savory offerings and really enjoyed its take on a Coda Alla Vaccinara. A deeply flavored tomato based stew made with slowly braised until fork-tender oxtail  that is considered one of the classic dishes of Roman cuisine. <strong><em>— Cyrene de la Rosa</em></strong></p><div> </div><div><strong>Pork Chop at Idalia</strong></div><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:650px;display:block" width="650"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786092810863Pork Chop at Idalia.jpg" style="width:650px;display:block;height:auto" class="fr-fic fr-dib" width="650"/><span class="fr-inner" style="text-align:left"><em>JC Cailles Lo</em></span></span></span></div><p>Restaurant Idalia has been open for more than a year now, but it&#x27;s only now that I&#x27;ve had the chance to visit the restaurant in Makati. </p><p>The pièce de resistance, the chef&#x27;s signature dish, was an Iberico bone-in pork chop. It was served pink, crusted with fennel seeds, coriander, and gochugaru, and accompanied by a fermented apple jam and a chickpea shakshuka. It is multicultural cuisine on a plate, and all the flavors work harmoniously. </p><p>Also, taking this opportunity to share that serving pork that is not cooked well done is definitely safe, as long as the meat source is reputable and high-quality. This will be the most tender piece of pork you will ever taste. A must-order! <strong><em>— JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Wagyu at Helm</strong></div><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:650px;display:block" width="650"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786092879442Wagyu.jpg" style="width:650px;display:block;height:auto" class="fr-fic fr-dib" width="650"/><span class="fr-inner" style="text-align:left"><em>Cyrene de la Rosa</em></span></span></span></div><p>After 10 years of eating Chef Josh Boutwood’s food, he still hasn’t run out of ways to surprise.</p><p>With his latest tasting menu at his two-Michelin-star restaurant Helm, Chef Boutwood just chose to narrow his focus to push his creativity even further by focusing on a  single ingredient per dish. Building each course around a single hero ingredient, he reveals its many possibilities through technique, texture, and imagination. resulting in another stellar menu meant to impress. </p><p>It was difficult to choose just one dish to recommend but, you’ll get to try all anyway as it’s part of a tasting menu after all. But, the Wagyu course served with a heavenly sauce made with marrow was an absolute delight. <strong><em>— Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Coconut Dessert at Digamo</strong></div><div><strong></strong><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:650px;display:block" width="650"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786092916442Coconut Dessert at Digamo.jpg" style="width:650px;display:block;height:auto" class="fr-fic fr-dib" width="650"/><span class="fr-inner" style="text-align:left"><em>JC Cailles Lo</em></span></span></span></div><p>Digamo by Chef Francis Lacson is what the fine dining scene needs now. It represents authenticity rooted in the chef&#x27;s life experiences and upbringing, and it proves that a great tasting menu restaurant can thrive in Marikina, not just in Makati or BGC. Furthermore, it teaches us about hope and patience, proving that immense talent in both cooking and writing will always find its way to be showcased. </p><p>I was particularly impressed by the dessert called Five Stages of Coconut. It not only features the different textures of coconut but also makes use of everything the fruit has to offer, from its early stage to full maturity. Though complex in technique, the dessert is simply delicious and indulgent. <strong><em>— JC Cailles Lo</em></strong></p><div><br/></div><div><strong>The Spicy One (Margarita) at Medusa</strong></div><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:650px;display:block" width="650"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1786092971083Margarita.JPG" style="width:650px;display:block;height:auto" class="fr-fic fr-dib" width="650"/><span class="fr-inner" style="text-align:left"><em>Cyrene de la Rosa</em></span></span></span></div><p>To celebrate World Tequila Day last July, PATRÓN launched &quot;Margarita, Your Way,&quot; a citywide promotion inviting cocktail enthusiasts to embark on a Margarita trail across participating venues in Metro Manila — Medusa, Fable Café + Lounge, and Out Of Office — each presenting a distinct take on Margarita Month.</p><p>Ongoing till September, the Margarita your way campaign showcases the versatility of the iconic cocktail, with each destination offering its own interpretation — from bold, spice-forward creations and fruit-driven expressions to refreshing twists and timeless classics. </p><p>Must-try is Medusa’s The Spicy One, a tangy, citrusy, warming margarita made with passion fruit, curry, chile, Tajin that paired well with Chef Ruther Sandico’s lobster roll made from fresh Atlantic lobster, ranch, yuzu and preserved lemon on toasted brioche. <strong><em>— Cyrene de la Rosa</em></strong></p>

<p>This month’s Best Bites takes us everywhere from the Cordilleras to Japan, with plenty of stops in between. </p>

This month’s Best Bites takes us everywhere from the Cordilleras to Japan, with plenty of stops in between.

The best things we tasted in July 2026

News

Entertainment

Lifestyle

Sports

Metro.Style

More

BINI

Sudoku

Word of the Day

Lotto

Horoscope

Food and Travel

The best things we tasted in July 2026

JC Cailles Lo,

Jeeves de Veyran and Cyrene de la Rosa

Published August 07, 2026 05:28 PM PHT

|

Updated August 07, 2026 09:44 PM PHT

Read More:

best bites

best restaurant

dishes of the month

ABS-CBN Newsletter

Your go-to source for the latest news, entertainment highlights, exclusive interviews, and updates on your favorite Kapamilya stars.

ABS-CBN Newsletter

Your go-to source for the latest news, entertainment highlights, exclusive interviews, and updates on your favorite Kapamilya stars.

Sign Up

I have read and agree to the Terms and Privacy Policy.

Haven't received our newsletter?

Check your inbox to verify and confirm your subscription.

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.