Keeping the stars: Inside the 2027 Michelin Guide ceremony
Last year, as guests waited for the inaugural Michelin Guide ceremony to begin, the energy at the Marriott Grand Ballroom was electric—a palpable mix of excitement, joy, pride, and anticipation.
On Oct. 29, back at the same venue, those feelings once again filled the room, but there was also an undercurrent of nervousness.
As host Issa Litton would observe succinctly from the stage, “Everybody’s a bit tense.”
The nerves were understandable. For the chefs whose restaurants had earned Michelin stars the previous year, the evening was not just about celebrating new distinctions but also finding out whether they would retain their own.
But retain might not be the right word. Like Michelin Guide international director Gwendal Poullennec told The Philippine STAR last year, “I won’t say that you have to retain your star. You have to earn it. Because every year is a new selection.”
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Being part of the selection or keeping a distinction is not automatic, said Litton. “Holding on to one year after year is an achievement in its own right.”
“Are you nervous?” we asked Josh Boutwood, whose restaurant Helm made history as the only establishment to receive Two Michelin Stars last year, awarded for “excellent cooking, worth a detour.”
“Of course,” he replied.
“Are you nervous?” we asked Thirdy Dolatre and John Kevin Navoa, head chefs and co-owners of Hapag, which got one Michelin Star.
“Very,” they said, motioning to the champagne glasses in their hands. “That’s why we’re already drinking.”
Nerve-wracking
Chef Aaron Isip, whose restaurant Kasa Palma also got one star last year, said, “I think it’s even more nerve-wracking retaining it than winning a new one. Winning a new one, you don’t have it yet and you’re not expecting it. But if you got it last year, it’s like you’re competing with yourself.”
Nervous, too, were Nicco Santos and Quenee Vilar of the Michelin-starred Celera. “I was worried that we might not be able to retain our star because we changed the menu,” said Santos.
Relief would come for these chefs—but not yet.
The second edition of the Michelin Guide Manila and Environs & Cebu is out, recognizing 127 establishments including one new Michelin-Starred restaurant.
Just like the previous year, the Marriott Grand Ballroom at Newport World Resorts was filled with the country’s culinary superstars and champions of Philippine cuisine, eager to see who would make it to the second edition of the Michelin Guide Manila and Environs & Cebu. The guest list had notable additions this year—President Bongbong Marcos and First Lady Liza Araneta-Marcos, who arrived at the ceremony with Department of Tourism Secretary Dita Angara-Mathay and Newport World Resorts executive chairman Kevin Tan.
Addressing the crowd, the President said, “For Filipinos, food is never just about food. It is how we welcome guests, how we bring our families together, and share a little of ourselves with others. It is how we turn a simple meal into a memory, and a stranger into a friend. Our adobo, kinilaw, sisig, and countless regional specialties tell the story of who we are. They reflect our resourcefulness and the richness of the ingredients found across our islands.”
‘Be proud’
In the ballroom, there was a display of local ingredients along with a collection of Filipino spirits, from tapuey and tuba to lambanog. Chef Reggie Aspiras told guests, “Look at our ingredients and be proud!”
There is a lot to be proud of.
Poullennec said, “Our inspectors have witnessed a Philippine dining scene that continues to evolve with remarkable energy and confidence… What stands out today is a growing pride in local culinary culture and a stronger expression of identity through food. Chefs are embracing native ingredients, regional traditions and familiar Filipino flavors in increasingly creative and sophisticated ways.”
This year, anonymous Michelin inspectors recognized a total of 127 establishments in Metro Manila, Cavite, Pampanga and Cebu.
Sixty-eight restaurants that were Michelin-Selected last year retained their distinction. Eighteen new restaurants have been added to the list including Abé (Taguig), Bombvinos Bodega, Cyria’s Kandingan, Digámo, Elaia by Cyma, Haliya, Idalia, Kokeek’s Manokan, Kong, Kumedor, Liyab, Makanai, Marjo’s Pochero, Mila’s Tokwa’s Baboy (San Andres), Oyster Bay, Playa (Gov. M. Cuenco Avenue), Souq and Tadhanà.
Thirty-one establishments received the Bib Gourmand distinction this year, which recognizes restaurants offering good food at good value. Ato-Ah and Butcher Boy, both Michelin-Selected last year, have been elevated to Bib Gourmand status. Joining them are new Bib Gourmand awardees including Apag Marangle, Azela (Manila), Balay Dako, Bawai’s Vietnamese Kitchen, C.H.E. Bacolod Chicken House Express, Kalipay!, Tatang’s Lechon, and Tito Boy.
The Michelin effect
Chef Miko Calo is very happy that Taqueria Franco is a Bib Gourmand awardee again. “We were hoping to keep our Bib because we really felt its effects. We had lines out the door the next day. We still feel a lot of the effects until now. It’s a great platform, really, to tell everyone what you can offer.”
She planned to return to the restaurant after the ceremony to present the award to her team.
Manam at the Triangle also retained its Bib Gourmand distinction. The Moment Group founder and creative director Abba Napa said, “I think it’s always so deeply gratifying to be acknowledged, whether it’s a first-time guest, a loyal patron or an award-giving body like this…It allows us to play a small part in spotlighting Filipino cuisine and Filipino flavors. That’s really what we’ve been wanting to do since we first opened 14 years ago,” she told STAR.
Manam served special Filipino bites at last year’s event which kept Napa busy. This year, she had a different experience. “Tonight was really nice because I got to sit down and watch everyone go up and get recognized instead of being in the back behind the curtain. I asked Badeth (Grefalda) who leads all of our dining rooms in Manam if she would like to go up and do the honor for us and I got to watch it and just be happy to see the team be proud.”
All eight restaurants that received One Michelin Star last year—Asador Alfonso, Celera, Gallery by Chele, Hapag, Inatô, Kasa Palma, Linamnam and Toyo Eatery—retained their distinctions. Not a single star was lost.
Huging Bibendum
Hapag chefs Dolatre and Navoa were so thrilled to receive the distinction again that they ran up to Bibendum and threw their arms around him. Their partner, operations director and sommelier Erin Recto, joined them in jumping up and down with the Michelin mascot. Definitely one of our favorite moments from that night.
“We’re very happy that we were able to retain the Star,” Dolatre said.
Navoa, who is getting married soon, told the STAR, “Chill na ako. I can do wedding planning better now.”
When asked how the award will affect life at Hapag, he said, “We’re gonna keep going and going and going and going.”
Barangay Toyo chefs Jordy Navarra and JP Cruz went onstage to receive their One Michelin Star for Toyo Eatery and Inatô, respectively. Later, Navarra’s wife May, who leads Toyo with him, would tell us on Instagram that they left the party early so they could celebrate with their team.
It was also his team that was on Santos’ mind as he and Vilar received the One Michelin Star for Celera. “I just want to go back to the restaurant now. My phone’s going nuts. I have so many videos from my team. What moved me most were the videos of them cheering in the restaurant. Seeing them like that, that is my biggest victory.”
Vilar said, “They’re the true champions of this. We want to enjoy this win. We want to enjoy life. Part of our philosophy is to really grow all together. We just want to keep on learning.”
Don Baldosano, who received the Michelin Young Chef Award last year, had a lot of reasons to celebrate. His restaurant Linamnam retained its One Michelin Star. Offbeat, his restaurant with Angelo Comsti, is once again on the Michelin-Selected list, while Bombvinos Bodega has also earned a spot on the list this year. “I’m super happy. I just feel so proud... Our team there has been pushing so hard. The fact that we got recognized is everything for us.”
And how is he celebrating? “By eating good food.”
There was plenty of that at the reception, with Boutwood, Gonzalez and Isip, along with chefs Jason Atherton, Himanshu Saini, Joonhyuk Chi serving up their culinary creations.
Community
Gonzalez’s restaurants Asador Alfonso and Gallery By Chele both retained their One Michelin Star. Cantabria by Chele Gonzalez, Enye by Chele Gonzalez are once again on the Michelin-Selected List. “I feel motivated to see what we can do next year,” he told the STAR.
Gonzalez is also now part of the Michelin Guide Mindful Voices, a platform that highlights chefs and industry leaders championing sustainability and responsible practices in gastronomy. “They give me the voice to really keep doing what we have been doing for 14 years.”
He added, “I think what I appreciate most tonight, the thing that I bring with me in my heart today is the community. Whatever is happening with the restaurants, the chefs in Manila, we support each other. It’s a strong sense of community. And I think this is what will, in the future, make the difference to keep growing—this sense of understanding each other, helping each other, and being happy for each other. That is something really, really special.”
Boutwood said, “Nothing can stop us as a culture and as a country and as an industry. You can see the camaraderie in this room. If we all continue working together to improve our industry, we will get to amazing heights forward.”
His restaurant Helm held on to both stars, reaffirming its place at the top of the country’s Michelin-Starred dining scene. Onstage, Boutwood credited his team’s relentless work. “My team has been endlessly working day and night to make sure that our quality of service, our experience is identical since day one, and we try to make minor improvements every single day.”
Boutwood told the STAR, “I’m hyper-thrilled that we were able to retain it. My nerves have now calmed down. I now feel relief and excitement to embark on another year... Now I feel like I can confidently retain the stars and now my head is immediately going, ‘Let’s challenge for three.’ That’s the beauty of chasing goals.”
Boutwood’s other restaurants—Juniper, Ember and The Test Kitchen—have also retained their Michelin-Selected status.
And then there was the night’s newest star: Flow, a restaurant in Makati that brings together the flavors of the Philippines and Peru, which just earned its first Michelin Star.
“Wow, I really did not expect anything,” co-executive chef Kevin Jonathan Uy said onstage.
Uy had a message for his younger brother who takes care of the business side of Flow. “I’m sorry ahiya couldn’t get you in but I love you very much,” he said, drawing laughter and “awws” from the crowd.
Co-executive chef Gabriel “Gato” Ong paid tribute to the Flow staff. “It’s important for us to recognize the team behind this—all 18 of them are in the restaurant right now. They’re watching us, they’re just about to go into service. Guys, don’t wreck the restaurant.”
Ong would later tell the STAR that they really didn’t expect to receive a star at the ceremony. “We were just happy to be invited.”
Uy said, “Quite honestly, we’re in shock. With all of the amazing, amazing restaurants that opened up and all of the amazing restaurants that exist in the Philippines, being the only [new] restaurant to receive One Michelin Star is absolutely mind-blowing.”
When asked who they reached out to first after their win, Uy said, “My first text was my girlfriend, my first phone call was my grandma. She called me.”
Special awards were also handed out. Clyde Joshua Zafra, restaurant manager of Pampanga restaurant Tito Boy, was given the Michelin Service Award, which was presented by Mazda. A clearly surprised Zafra said, “In Tito Boy, we just do what we do. We just want to make people feel at home and safe. Para sa akin, yun yung pinaka-success, makita na masaya at busog yung guests.”
Seafarer-turned-chef Francis Lacson of Digámo in Marikina received the Michelin Young Chef Award, presented by Wisk Fine Foods. He high-fived Bibendum and said, “This award goes to all the community cooks sa mga probinsya natin. Hindi kayo nakapag-aral ng culinary school pero buong-buo ang pagmamahal sa pagkaing Pilipino.”
Ron Job Sanchez, bar beverage manager at Automat, was given the Exceptional Cocktails Award.
Frances Tariga of the now Michelin-Selected Tadhanà got the inaugural Michelin Opening of the Year Award. “I’m so proud to be Filipino right now,” she said onstage. “I’m an OFW…worked 23 years abroad, from Dubai to New York. This is crazy, coming from humble beginnings in Sampaloc, Manila. I would like to say that this is anyone’s game and to all the young lesbian chefs around the world, LGBTQIA, you have a place in the kitchen. You have an opportunity and you deserve all the respect in the world.”
Those were things she’s always wanted to say, she told the STAR. “As a lesbian representing my fellow Filipino lesbians, I feel so proud. And the OFWs, I’m an OFW. I want to be the beaming hope for everyone na we love our family so much but at the same time, we also have our dreams too. I would say chase your dream, live your truth and stay true to who you are.”
She added, “It’s not about me. It’s not about Tadhanà. It’s about the whole team. I’m so honored and privileged to be working side by side with these young Filipino chefs, the future of the Philippines.”
At the ceremony, President Marcos congratulated the chefs. “Thank you for your hard work, your creativity, and your passion. Tonight, we celebrate your achievements… Let us welcome the world to our table with good food and the warmth of Filipino hospitality. Maraming salamat at mabuhay ang lutong Pinoy.”
Two Michelin Stars
Retained
- Helm
One Michelin Star
Retained
- Asador Alfonso
- Celera
- Gallery by Chele
- Hapag
- Inatô
- Kasa Palma
- Linamnam
- Toyo Eatery
Newly awarded
- Flow
Bib Gourmand
Retained
- Abaseria Deli & Cafe
- Bolero
- Brick Corner
- Cabel
- Cochi
- Em Hà Nội
- Esmen
- Kumba
- La Pita (Poblacion)
- Lampara
- Lasa
- Los Tacos
- Manam at the Triangle
- Morning Sun Eatery
- Palm Grill (Diliman)
- Pilya’s Kitchen
- Sarsa
- Some Thai (Tomas Morato)
- Taquería Franco
- The Pig & Palm
- The Underbelly
Newly awarded
- Apag Marangle
- Ato-Ah
- Azela (Manila)
- Balay Dako
- Bawai’s Vietnamese Kitchen
- Butcher Boy
- C.H.E. Bacolod Chicken House Express
- Kalipay!
- Tatang’s Lechon
- Tito Boy
Michelin Selected
Retained
- 12/10
- Abli
- Aida’s Chicken
- Antonio’s
- Aurora
- Automat
- Ayà
- Benjarong
- Blackbird
- Cantabria by Chele Gonzalez
- Canton Road
- Carmelo’s Steakhouse
- Chie Chie’s Pancit Batil Patung
- China Blue
- Cirkulo
- Coco
- Cru Steakhouse
- Deo Gracias
- Dip
- El Poco Cantina (Malate)
- Ember
- Enye by Chele Gonzalez
- Fong Wei Wu
- Fresca Trattoria
- Ginza Nagaoka
- Gordon Ramsay Bar & Grill
- Goxo
- Halong
- House of Lechon
- Iai
- Juniper
- Kamakura
- Kei
- Kodawari (Salcedo)
- Lantaw (Compostela)
- Locavore (Taguig)
- Lola Helen
- Lore
- Mamacita (Taguig)
- Man Ho
- Maya
- Metiz
- Now Now
- Oak & Smoke
- Offbeat
- Old Manila
- Origine
- Osteria Antica
- Pablo
- Papillon
- People’s Palace
- Ramen Ron (Makati)
- Sala
- Seva
- Sialo
- Socarrat
- Steak & Frice
- Summer Palace
- Super Uncle Claypot (Makati)
- Tandem
- Taupe
- Terraza Martinez
- The Test Kitchen
- Txanton
- Uma Nota
- Umu
- Yamazato
- Your Local
Newly awarded
- Abé (Taguig)
- Bombvinos Bodega
- Cyria’s Kandingan
- Digámo
- Elaia by Cyma
- Haliya
- Idalia
- Kokeek’s Manokan
- Kong
- Kumedor
- Liyab
- Makanai
- Marjo’s Pochero
- Mila’s Tokwa’s Baboy (San Andres)
- Oyster Bay
- Playa (Gov. M. Cuenco Avenue)
- Souq
- Tadhanà
Special Awards
- The Michelin Guide Young Chef Award - Francis Lacson of Digámo
- The Michelin Guide Service Award - Clyde Joshua Zafra of Tito Boy
- The Michelin Guide Exceptional Cocktails Award - Ron Job Sanchez of Automat
- The Michelin Opening of the Year Award - Frances Tariga of Tadhanà
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