By Brian Campued
“This is a moment that celebrates not only our cuisine, but the heart of our people.”
Department of Tourism (DOT) Secretary Christina Frasco welcomed the granting of the prestigious Michelin Stars to nine Philippine restaurants, showcasing the rich and exceptional gastronomic offerings that the country has to offer.
In a keynote address during the awarding ceremony on Thursday, Frasco called the arrival of the Michelin Guide to the Philippines as a milestone for the country’s tourism and culinary sectors.
Guided by President Ferdinand Marcos Jr.’s vision, Frasco said the DOT continues to position the Philippines as a destination not only for beauty and culture but also gastronomy—which has become a key pillar of the National Tourism Development Plan.
“Food is not only nourishment; it is narrative, a way for the world to understand who we are and what we stand for,” the Tourism chief said. “Through every dish we serve, we tell the story of our farmers and fisherfolk, our cooks and chefs, our artisans and entrepreneurs—a story of ingenuity, resilience, and pride.”
The Michelin Guide’s 2026 selection, the first in the Philippines, features a total of 108 establishments across Manila, its surrounding areas, and Cebu—with one restaurant earning Two Michelin Stars, Helm, for offering “excellent cooking that is worth a detour.”
Eight other restaurants received One Michelin Star—Asador Alfonso, Celera, Gallery by Chele, Hapag, Inatô, Kasa Palma, Linamnam, and Toyo Eatery—for their high-quality cooking that is “worth a stop”.
Meanwhile, at least 25 establishments—19 in Manila and Environs and six in Cebu—were awarded the Bib Gourmand distinction for “offering exceptional food at moderate prices”.
Some 74 restaurants—62 in Manila and Environs and 12 in Cebu—were recognized as Michelin Selected for the “quality of their cuisine, the distinct character of their dining experience, and their consistent commitment to excellence.”
The Michelin Guide also conferred a Green Star to Gallery by Chelle, the Young Chef Award to Linamnam’s Don Patrick Baldosano, the Service Award to Hapag’s Erin Recto, and the Exceptional Cocktail Award to Uma Nota’s Benjamin Leal.
According to Michelin Guide International Director Gwendal Poullennec, their inspectors all assessed the restaurants based on five criteria: quality of the product, mastery of cooking techniques, harmony and balance of flavor, personality of the chef as reflected on the plate, and consistency between visits.
“What they discovered was nothing short of extraordinary—an energetic, diverse, and soulful culinary landscape that reflects the art of all people,” Poullennec said, describing Filipino cuisine as “bold, generous, deeply personal.”
“It tells a story of heritage and innovations, where sweet, salty, sour, and umami harmonize to create flavors that are both comforting and exciting.”
-jpv
