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Tired of the usual Korean BBQ restaurants? Get the ultimate K-Drama experience at Samgyupsalamat’s newest branch in Malate. Opened last March 22, the said store features more than just the expected BBQ grill!
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If you’re on the hunt for a new place to celebrate a milestone or just catch up with your friends, the new outlet might be your perfect choice. Featuring private KTV rooms, you and your buddies can feast on meat and tons of side dishes and pour yourselves a drink while singing your hearts out — you know a Filipino celebration is never complete without karaoke!
Facebook/Samgyupsalamat
But if you’re looking for a bigger space for a bigger party, they have a function room as well. Perfect for company celebrations and adult birthday parties, the function room has four rows of tables that can seat at least 50 people.
Facebook/Samgyupsalamat
That’s not all! The new space has a K-Deli corner where you can grab your favorite sides or marinated meat, just in case you want to hoard for when the cravings hit you at home. For meat options, they have beef enoki, bulgogi, gochujang samgyup, and yangyummoksal. To complete your samgyup experience, they have kimchi, fish cakes, kimbap, japchae, and more.
Facebook/Samgyupsalamat
Of course, they also have a K-Photobooth area where you can snap pictures to keep. Stocked with adorable props and Hanboks, you’ll definitely feel like you’re in South Korea here.
Facebook/Samgyupsalamat
No budget to travel to South Korea yet? Drop by their Malate Branch to experience the next best thing! For more information, follow Samgyupsalamat’s Facebook page.
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Flavor is honed through hard work, dedication, and a passion for food. Few embody this more than Chef Princess Anne Uy, the Filipino chef making waves on Australia’s culinary stage and bringing Filipino flavors to the world.
In our latest Yes, Chef! exclusive, she opened up about her inspiring journey — from her beginnings in the Philippines to rising as Head Chef at Nobu, and now serving as Executive Sous Chef at Marvel Stadium, where she has launched seven microbrands, including Hawker by Princess, Souvlaki, Chutney, KTown, FYSH, and Little Lygon. Her list of achievements is equally impressive, which includes being Top 5 in the 2023 World Food Championship BBQ category, Top 2 in the 2024 Seafood category, and a Silver Knife, 2nd place finish in Bocuse d’Or Australia.
Chef Princess also shared the challenges and triumphs of carving out a career abroad, her philosophy behind balancing traditional Filipino flavors with modern techniques and presentation, and her heartfelt advice for aspiring chefs dreaming of making it big on the global stage.
Hi, Chef! You’ve built a remarkable culinary career in Australia. Can you take us back to where your journey as a chef began?
When I was young, I would always cook with my grandma. We have a small canteen that we run as a family, and we always do a Sunday roast. In college, I worked at Jollibee as part of the service crew, and that was where my culinary career started. After university, I worked in different hotels and restaurants and even taught at San Sebastian College. And then, I migrated to Australia to be with my husband.
I started from scratch again because my qualifications were not recognized in Australia. I started as a dishwasher, then slowly got into different restaurants, before coming to Crown Casino, where I worked at a small Japanese restaurant. I then went to Nobu and worked my way up to becoming Head Chef. After that, I tried putting up my own restaurant, but I was unsuccessful. I then went to Marvel Stadium as an Executive Sous Chef and opened seven microbrands for the whole stadium. It was well-received by the patrons.
What inspired you to pursue this path?
When I make any kind of food at an event or a degustation, my guests always come and finish with a smile, like it’s given them new memories or has given them a chance to reminisce about memories from their lives.
Pursuing this path isn’t just a dream now — it’s a commitment to deliver and serve with quality and heart.
How was your experience of navigating the culinary world abroad as a Filipino chef?
There were a lot of experiences and struggles in terms of identity and representation, as well as cultural and language barriers, like kitchen culture shock with the diversity of cultures in each kitchen or workplace.
There’s also skill recognition and career growth. Many of us Filipino chefs abroad started from the bottom. We began in entry-level roles like dishwashing or prep, regardless of our experience back home. Climbing the ladder can be slow and often requires proving ourselves repeatedly. But we also [develop] our work ethic.
Filipino chefs are known for their resilience, adaptability, and strong work ethic, qualities that often help them stand out and gain respect over time.
Even while working internationally, you’ve remained deeply connected to your Filipino roots. How do you keep Philippine flavors and traditions alive in your cooking?
I have a deep love for Filipino food and culture. Even if I do mostly international cuisine, I have incorporated Filipino flavors into some of my dishes to elevate and help them become mainstream. We need to adapt and preserve our heritage with other cuisines to be known in the world.
Photo from Facebook/Chef Princess Anne Uy
Has living and working in Australia influenced your approach to Filipino cuisine?
It helped me improve and innovate, and at the same time, preserve the Filipino recipes, traditional cooking methods, and taste. Living in Australia for 13 years has opened my palate to try different cuisines, learn new techniques and trends in the cooking and hospitality industry, which has broadened my knowledge and skills.
When introducing Filipino dishes or flavors to international audiences, what aspects of the cuisine do you highlight most?
Every time I cook or present a dish to international audiences, I make sure there’s a story to highlight in the dish, to curate the dish based on my experiences, and combine new learnings. While preparing the dish, I also make sure to draw it and ensure the taste matches the presentation and color combination, as our eyes taste first before our tongue.
Photo from Facebook/Chef Princess Anne Uy
Could you tell us about a Filipino dish you wish to recreate that you believe would be popular among international audiences?
I would say one of my signature dishes: the Pato Tocino, Umami Lechon Belly, Sea Urchin Palabok,andthe Prawn Toast Kare-Kare Bonito.
You recently showcased your creations in Manila for the fifth edition of Guevarra’s Taste of the Philippines. How did it feel to bring your work back home and share it with a Filipino audience?
It was such an honor to be given a chance to present it in the Philippines. I am grateful to know the power couple of Chef Laudico, as we also have the same vision as my partner, Chef Marc Nacua. We'd love to have more collaborations to present and show more of our Filipino food to be in the world stage!
From Left: Chef Marc Nacua, Chef Princess Anne Uy, and Chef Laudico | Courtesy of Guevarra's
You presented Umami Lechon Belly Roll, Prawn Toast Kare-Kare Bonito, Chicken Moringa Chawanmushi, and Seafood Udon. Can you talk us through the inspiration behind these dishes?
I worked in Nobu Melbourne for 8 years, so I am more experienced in Japanese cuisine. I really love to incorporate that experience to lift and elevate our Filipino dishes. Japanese food is clean in taste and palate — technical but simple.
As Filipino food is so extensive to make, adapting Japanese techniques helps me to lighten up the process and present it in a more innovative way.
Courtesy of Guevarra'sUmami Lechon Belly Roll | Courtesy of Guevarra's
Each dish blends Filipino flavors with international techniques and influences. How do you strike that balance without losing the soul of the cuisine?
We need to have a deep knowledge of Filipino taste, story, and culture so that we know how to retain the taste while changing or innovating the techniques. We can really see a good potential for Filipino food in the whole world.
We are also into the culinary scene of Melbourne and following the trends and techniques in our country. By creating our signature dishes, like our Maja de Cacao and Coconut Granita, we’re able to give great innovation by combining flavors of our heritage with modern Australian technique and plating.
Australia has a diverse food culture. One of them is Japanese, and most of my flavors are a mixture of Japanese and Filipino flavors, but plated in a modern Australian way. We have used a lot of local Australian produce, like finger limes, which are related to our calamansi. Macadamia as well, since we love to use peanuts as a savory element in our desserts.
Looking back, which accomplishment stands out the most to you, and how has it shaped your journey?
One of the highlights of my career was being in the corporate world at Nobu. It was a great achievement where I ran 35-45k patrons in the stadiums with AFL (Australian Football League) footy and concerts. I had six brands executed that were well-received by the patrons in AFL 2025. Upcoming events in Marvel Stadium include concerts of Lady Gaga, Ed Sheeran, Oasis, Fridays, and Metallica.
It shaped us through experience, journey, and challenges. We keep going and learning from our competitors, acquaintances, and colleagues. We expanded our network and connections by continuously collaborating in community events and with various chefs around the world.
What message do you hope your work sends to aspiring Filipino chefs, especially those dreaming of making their mark internationally?
To all the young chefs out there, all you need to do is learn from the basics. Don’t take any shortcuts, learn from everyone, and [gain] experience. Failure is the best teacher in life. Bring yourself with respect and keep being resilient and hard-working!
You can stay tuned to Chef Princess Anne’s culinary journey by following her on Facebook and Instagram.
Enjoyed this article? Check out our previous Yes Chef! profiles here.
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In the heart of Manila’s dining scene, Carmelo’s Steakhouse stands as a beloved institution — a place where tradition, craftsmanship, and heart come together on every plate. Endearingly called “Melo’s” and founded by Carmelo Santiago in 1987, the restaurant was the first to offer Certified Angus Beef in the Philippines, making him a pioneer in the steak dining scene.
At its helm today is his daughter, Chef Cristina Santiago, whose creative and driving force continues to honor her father’s legacy while carving out her own mark. From new, delightful dishes to introducing its first catering menu, Chef Cristina is showing us there’s more to Carmelo’s than just premium steak cuts.
In her conversation with The Beat Manila, Chef Cristina reflects on her earliest memories in the kitchen beside her father, shares the inspiration behind Carmelo’s exciting new offerings, and opens up about the emotional moment she learned the restaurant had been hailed as a Michelin Selected establishment — a recognition that affirms not just years of dedication, but a family’s enduring passion for great food.
On Honoring a Legacy
Chef Cristina’s connection to the world of food runs deep — one might even say it’s in her veins. Born to a gifted cook who founded the country’s pioneering restaurants in fine steak dining, Chef Cristina quite literally grew up in the kitchen.
“I think among all his children, I was the only one who was actually very interested in tagging along and learning in the kitchen,” she told The Beat Manila. “At that time, I wasn't allowed in the bar yet, so he put me in the cashier. That’s basically where I started. I remember I was in high school, and then he would cook, and I would go inside and just look. It's always intense in the kitchen.My interest was really in desserts, and one day he asked me to come help him, so I could see him cooking. That's really how it started.”
Chef Cristina shared how his father was a gifted cook, often relying only on taste to create and adjust the flavors of his recipes. However, she revealed that he never really baked and that it was more of her mom who baked a lot in the house, which was where she fostered a love for pastries and desserts. A few years after her family moved to San Francisco, she decided to go to culinary school.
“It was the happiest moment of his life!” She shared. “Because that’s something he has never really done, I guess. But he was such a good chef — by taste lang siya [he cooked by taste]. He had a vision, and he’ll create it. But he can never bake in his life! The only thing he could actually [create from scratch] was ice cream. We were both ice cream monsters, but I guess it was also because it’s easy. There’s a machine and you’ll just have to put the ingredients in and let it ice. So he was very excited when I said I wanted to go into culinary. Even though it was expensive, he told me to go ahead! That we can do this!”
Courtesy of Carmelo's Steakhouse
When she returned to the Philippines, she became the Operations Manager of the restaurant’s four outlets. At the same time, she began cooking with him and they started collaborating on dishes — changing the presentation or tweaking the flavors — to present new and exciting experiences for their customers.
When asked if there was one thing she learned from her father that has shaped the way she approached cooking or running Carmelo’s, she answered, “I remember how he would always tell me: if you do something, give it your best because you'll never go wrong.He told me to make sure that when I work on something, I give it all my best. So my goal in life is to really wow people. I think I was able to achieve that while he was alive. He was very happy with everything that I did back then.”
On Leading Carmelo’s into the Future
Today, Chef Cristina takes the lead at Carmelo’s Steakhouse at the Proscenium Retail Row, and it’s safe to say, the experience feels both familiar and refreshingly new.
With newly refurbished interiors that exude understated grandeur and warmth in every detail, the restaurant mirrors Cristina’s vision: elegant yet deeply personal. From the thoughtful design touches to the exciting new additions on the menu, the chef was hands-on in every aspect, determined to elevate the dining experience while honoring the legacy her father built.
“When I opened Carmelo's, it was really to elevate the dining experience — rather, the steak dining experience in the Philippines. Everything I do is to make him proud. Now that he's gone, I just don't want to tarnish his name. I want to uplift his name even more.”
Photo from Instagram/Carmelo's Steakhouse
Carmelo’s Steakhouse is an extension of the beloved Melo’s Steakhouse, carrying signature selections like the Certified Angus Beef and premium Australian Wagyu cuts. More than these favorites, the chef has added dishes that highlight the best of Japanese and Western techniques, giving an East-meets-West approach to the elevated selection.
The Beef Tartare and Beef Carpaccio, for example, have hints of umami and pay homage to the Japanese roots of the Wagyu beef. The chef shared how the dishes came about from a simple request from her Japanese supplier, which challenged her to create her first tasting menu. She created the Beef Tartare first, which she loved from the start, and that inspired seven more dishes using Japanese Wagyu. Long story short, the menu was a hit — so much so that she had to add it to their regular menu as customers kept requesting it.
Beef Carpaccio | Courtesy of Carmelo's SteakhouseTruffle Burger | Courtesy of Carmelo's Steakhouse
Some of the new additions to the menu also come with personal stories — dishes inspired by Chef Cristina’s travels, her own palate, and even playful challenges with her loved ones.
“I love truffles, and my daughter loves burgers. As simple as that,” she laughed, recalling the inspiration behind one of Carmelo’s newest offerings. The Gourmet Truffle Burger features an incredibly juicy, aromatic beef patty crowned with caramelized onions and melted cheese that oozes luxuriously onto the meat, all nestled between soft brioche buns. “I didn’t want to just serve a regular burger,” she added. “So I thought, 'Why not elevate it with truffle?'”
Another standout is the Spaghetti with Lobster Tail, a dish born from her recent trip to Italy. There, she noticed the pasta-and-lobster pairing gracing menus across the country and decided to bring a touch of that coastal indulgence back home. After perfecting the recipe on her second try, it earned its place on the menu. With its creamy, savory sauce and tender lobster tail, the dish pairs beautifully with Carmelo’s signature steaks.
Meanwhile, the Moules Marinières carries a heartwarming story with the chef sharing that it’s her father’s favorite whenever he was in Paris. “The moment he gets there, he looks up his favorite restaurant where they serve the mussels. And we got so hooked on it. That’s all we would order. Buckets and buckets of it! So I added that on the menu when he passed away, because it’s very close to me since I would always eat it with him. It's one of our bonding memories that I'll never forget.”
The latest pièce de résistance to conclude a Carmelo’s meal is L’Amour, a burnt cheesecake with a charming backstory. Chef Cristina recalls how the idea came about after catching her partner buying cheesecake from a neighboring restaurant. Amused but playfully challenged, she decided to create a version that her partner — and everyone else — would fall even more in love with. Her secret weapon? A side of cookie crumble, meant to be sprinkled generously over the cheesecake. It adds a delightful layer of texture and a satisfying crunch to every creamy, indulgent bite, making it a sweet finale that perfectly captures the chef’s wit and heart.
L’Amour Cheesecake | Courtesy of Carmelo's Steakhouse
Beyond her fantastic menu additions, Carmelo’s Steakhouse also does catering and has already begun servicing events for well-known brands like MAX&Co., Bally, and Tory Burch.
“I've been actually wanting to do that last year, but since we opened June of last year, I really didn't have time to concentrate on the catering,” she revealed. “We had a lot of inquiries, and I felt bad that I couldn't cater because I wasn't ready. My menu was not ready. I didn't have enough staff to pull out because my priority was really to give the best service in the outlet.”
The catering menu is highlighted by the signature canapés, which transform the restaurant’s popular dishes into scrumptious small bites. The chef expressed how she enjoyed the challenge and had fun with her team as they made sure each canapé could be consumed in a single bite.
Some of the crowd favorites include the Beef Tartare Tart, Beef Wellington, Tuna Tostado, Salted Egg Shrimp, Tofu Sisig Mille Fuille,andthe Mushroom Tart. When asked if she had a favorite among the canapés, the chef chose the Salmon Cornette, which has small bits of salmon sashimi, served inside a crunchy, tiny cone, and topped with chives and salmon roe.
Beef Tartare Tart | Courtesy of Carmelo's SteakhouseSalmon Cornette | Courtesy of Carmelo's Steakhouse
Safe to say that Chef Cristina has succeeded in bringing more flair into her father’s restaurant, giving it new life while keeping the warmth and familiar flavors Melo’s has always been known for. In fact, her hard work and passion for the brand paid off, after having just been recognized as a Michelin-selected restaurant at the inaugural Michelin Guide in the Philippines.
“It's incredible! I did not expect this, especially since we've only been open for a year. It just gives me that stamp that if you have a vision and you have family who will help you, and God gives you the best team, which I have, you can make that vision a reality,” she said. “I call my team my second family because without them, I wouldn’t be able to do this. I'm just very blessed. Everything is just in my head, but when I create it, my team picks it up right away, and they even have new things to add on. This award is not just mine because I won't be able to do this alone. From day one. I would always tell them that. So the award is really for them, too.”
(From Left) Gwendal Poullennec, International Director of The MICHELIN Guides and Chef Cristina Santiago | Photo from Instagram/Carmelo's Steakhouse
As for what’s next for Carmelo’s Steakhouse, Chef Cristina expressed her desire to open another restaurant, thriving on challenges and the joy brought by keeping her father’s legacy alive. She also shared that she’s also interested in doing collaborations, mentioning Chef Pichaya “Pam” Soontornyanakij of Potong to be a dream collab for her after tasting her food, which she called “the most flavorful I've ever tasted.”
Whatever happens next, Chef Cristina will continue to work towards maintaining her vision, promising to every customer who walks through the door:
"When they walk into the restaurant, it will wow them. When they eat the first bite, it will stay in their palate forever, and when they take the last bite, it will make them want to come back for more. For me, that's the whole package. They get the best service.”
Follow Carmelo’s Steakhouse on Instagram to learn more about their offerings. For reservations or catering inquiries, contact +63 9159038005.
Location: 2/F The Proscenium Retail Row, Rockwell, Makati
Opening Hours: Monday to Sunday, from 11:30 AM to 11 PM
Enjoyed this article? Check out our previous Yes Chef! profiles here.
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With the holidays in full swing in the Philippines, party planning has officially begun, and nothing screams Christmas quite like a cozy get-together at home with friends and loved ones. In true Filipino fashion, potlucks have become a cherished tradition during every special occasion, bringing people together over shared dishes and overflowing laughter.
To make your celebrations easier (and tastier!), we’ve rounded up some of the best places where you can order food trays in Manila for any group size — whether you’re feeding a small party of three or gathering a crowd of fourteen or more. From classic Filipino favorites to indulgent party staples, these spots have you covered for a stress-free, flavor-filled holiday feast!
Hotdish
Photo from Facebook/Hotdish
This local comfort food brand is beloved for its flavorful Filipino dishes made with the freshest ingredients — no artificial flavors, no processed shortcuts — just honest, delicious food perfect for everyday celebrations and festive gatherings.
Their menu features a wide selection of Filipino favorites, including Pancit Sisig, Beef Caldereta, Buttered Fried Chicken, Kare-Kare made with real peanuts, and Pichi-Pichi crafted from real cassava. Everything is freshly cooked and delivered ready to serve.
Hotdish has you covered with their customizable sharing trays available in sizes from S to XL, good for groups of 3 up to 14 people. If you’re planning a treat for your team at the office, they also offer individually packed meals for fuss-free group dining. Sharing tray prices range from P300 to P1,180.
Hotdish delivers all over Metro Manila with pick-up points in Quezon City and Parañaque. You can order your meals via Grab Food, but they also operate an in-house delivery fleet, which offers same-day delivery!
Want to make someone’s day? Try their food gifting service and send your loved ones something delightful for the holidays.
For orders and inquiries, contact +63 9150917171/+63 9190007171 or send a message on their social media accounts.
8HR Slow Roasted Beef Belly | Photo from Facebook/Carlito's Catering
Serving elevated comfort food since 2003, Carlito’s Catering has a little something for everyone. Whether you’re craving Filipino classics like Lumpiang Shanghai and Kare-Kare or Asian and Western favorites like pasta, Korean beef stew, or Japanese Gyudon, Carlito’s delights every customer’s appetite, making sure everyone gets what they’re craving for.
Some of their popular menu items include the Chicken Teriyaki and Baked Salmon. Their new creations, such as the garlic-loaded crabs and Thai grilled pork with tamarind dip, are also a must-try!
Food Trays are available in Small (4-5 pax), Medium (8-15 pax), and Large (16-20 pax) sizes with prices ranging from P1,100 to P3,380. During the holidays, Carlito’s also offers Thanksgiving and Holiday menus.
You can order directly from their website, where you’ll find their full menu organized by category. Orders can be delivered via your courier of choice or picked up in Plainview, Mandaluyong City.
For orders and inquiries, you can contact them via Viber at +63 9176154398, +63 9171894881, or +63 9100518500.
Premium Sushi Boat | Photo from Website/Taste & Tell
Craving some sushi? Give your sushi tray some flair with Taste & Tell’s Premium Sushi Boat, which will surely be an attention-grabbing centerpiece to your potluck table.
The premier cloud kitchen offers Japanese and Pinoy fusion dishes with bestsellers like the Spicy Salmon Tataki, Scallop x Salmon,and the Suteki Aburi. But their main highlight is the sushi collection, which includes a variety of sushi sets and the Premium Boat Moriawase (mixed plate) sets, packed with different types of sushi and sashimi. The boats range from P4,499 for 2 pax to P21,200 for up to 16 pax. We also recommend their Sushi Feast sets, which you can get for as low as P2,200.
For orders, simply place them directly on their website or call +63 9099827426. You can also send them a message on their social media pages with your order and delivery details.
Pasta is always a good idea for potlucks, but lasagna might just be the best kind — it’s basically cake in pasta form: festive, layered, delicious, and incredibly easy to serve.
Mamita’s PH is a go-to for hearty, homey comfort food, and their famed lasagna is exactly the kind of dish that steals the show at any party. Mamita’s version is rich, cheesy, and satisfying, making it perfect for sharing with family and friends this holiday season.
They offer a variety of pastas and other entrées, but their Special Lasagna and their all-beef and all-pork lasagnas are their bestsellers. Each tray costs P750.
Mamita’s PH is available for same-day pick-ups and advanced orders. Please note that their lasagnas will need three to four hours to prepare for same-day orders. Pick up points are located in their Blue Ridge and Sct Grandia branches. You can place your orders here or send them a message on their social media pages.
Opting for something fresh and healthy to serve for this year’s potluck? SaladStop! is an excellent choice for hosting a healthy-but-festive gathering. Their fresh salads, wraps, and grain bowls bring vibrant color, crunch, and flavor, perfect for a party where you want something lighter yet still crowd-pleasing.
Also, bringing a platter from SaladStop! means you’ll get a visually appealing dish that guests can self-serve, making things fuss-free. Their Party Trays can be ordered directly on Grab Food, with pocket salads good for 3 to 6 persons (from P950 to P1,235)and the Wrap trays (from P1,250 to P1,630) good for 8 to 10 persons. They also have tray combos, which allow you to choose two salad variants for one tray (from P975 to P1,655).
For those looking to serve something a little more elevated, you can never go wrong with steak. Ginzu Gyu — famous for their premium Japanese beef bowls — also offers juicy Wagyu steak trays that are guaranteed to impress. Rich, tender, and irresistibly flavorful, these trays will have everyone at your gathering drooling for a bite.
We highly recommend the Wagyu Holiday Trays, available in premium Japanese Wagyu Skirt (P3,500)and striploin (P5,900). It’s good for 5 to 6 people, but they also have smaller portions for 3 to 4 people starting from P2,480.
You can order directly on their website or call +63 9162351403 for inquiries.
FoodTray2Go is the ultimate Food Tray destination in Manila, serving up meals that cover all types of food from appetizers to entrées. There’s no doubt that they are your one-stop shop for all things Food Tray.
Some of their bestsellers include the Beef Salpicao, Teriyaki Chicken, Shrimp Balls, Crispy Kangkong with Mayo Dip, andthe Baked Mac. Another thing you’ve got to love about FoodTray2Go is that they also have dessert trays. Next time you think about just bringing cake or a tub of ice cream to a party, why not go for a tray of Buko Pandan with Sago, Mango Crepes, Creamy Fruit Salad, or Tiramisu instead?
Food Tray prices vary depending on the size and product. Dessert trays range from P450 to P1,798, while main dishes range from P700 to P2,798. Trays for 5, 10, 15, and 20 people are available. If you’re not sure what to order, FoodTray2Go has a limited Holiday menu with all their bestsellers as well as packed meals, perfect for your upcoming Christmas parties.
You can order directly on their website. You can also call +63 9177026395, (02) 75778386, or email orders@foodtray2go.com.
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Dusit Thani Manila’s Benjarong proudly introduces the 5th edition of its “Experience Menu,” unveiling a new chapter in Thai cuisine — one that reimagines heritage through evolving creativity.
For this edition, Chef Watcharaphon “Ja” Yongbanthom draws inspiration from Benjarong’s recent collaboration with Chef Pam of POTONG during the two-night “Manila Calls, Bangkok Answers” event held last September 2025. The result is a tasting journey that celebrates the essence of Thai flavors — familiar yet daring, timeless yet new.
The Experience Menu is available for both lunch and dinner, designed to be enjoyed solo or with company. Guests may choose between a Five-Course Menu (P3,500++) or an Eight-Course Menu (P5,500++) to indulge in, with wine pairings that can be added to further enhance the experience.
Photo from Website/Dusit Thani ManilaPhoto from Website/Dusit Thani Manila
The Five-Course Menu includes Mieng Kham, prawns sautéed with shallots, ginger, and Thai lime, Tom Kha Hoi Shell, made with Hokkaido scallops, Khao Soy Pu, crab and caviar mixed in a Northern Thailand curry style, Hang Lay Nuea, a Northern Thailand-style beef dish, and finished with Ma Muang Ma Prao Aon, a dessert with coconut, mango compote, almond puffed rice, and sesame seed.
The Eight-Course Menu has all the dishes mentioned above, accompanied by Yum Pla Tuna, fresh tuna mixed in lime sauce, lemongrass, and chili, Ma Nao, a Thai lime sorbet on a sweet potato nest, and a Petit Four.
Having recently been included in the inaugural MICHELIN Guide Philippines 2026, Benjarong’s Experience Menu further showcases its commitment to serving world-class Thai cuisine in the country.
Reservations are required at least a day in advance. Book your reservations here or by contacting +63 (2) 7238 8888 or by emailing restaurant.dtmn@dusit.com.
For more information and updates, visit the Dusit Thani Manila website here and follow their Facebook and Instagram pages.
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After waiting almost a year, the McDonald’s x FRIENDS Happy Meal is finally in the Philippines! The adult-geared toy collection features the six FRIENDS characters: Monica, Joey, Chandler, Ross, Rachel, and Phoebe, along with symbols of their personality on the show!
Packaged in a cutely designed box that has the iconic fountain at the front, you could peep little Marcel on Ross’ head, Joey holding Duck, Chandler cradling Chick, Rachel with her coffee cup, and Phoebe with her guitar!
You can cop one (or all six!) toy when you order the FRIENDS Meal at your nearest McDonald’s via counter, drive-thru, or delivery! The FRIENDS Meal includes the Cheeseburger with Small Fries and Drink, and the One-piece Chicken McDo with Small Drink. It doesn't go for a blind box concept, so you can choose the character that you want!
Photo from Instagram/McDonald's Philippines
And, if you haven’t had the chance to go to The FRIENDS Experience at Solaire Entertainment City, then this might be your chance.
From Nov. 12 to 17, 2025, McDonald’s is holding a raffle draw, with a total of 16 winners who will be awarded tickets to The FRIENDS Experience exhibit! 10 winners will receive two ‘Adult’ Tickets, and six winners will get one ‘Barkada’ Ticket.
Photo from Instagram/McDonald's Philippines
Participating McDonald’s App Meals to redeem a raffle entry are the One-piece Chicken McDo with Small Drink and 1 FRIENDS Collectible (Non-Blind Box) or Cheeseburger with Small Fries, Small Drink and 1 FRIENDS Collectible (Non-Blind Box).
Customers need to have the McDonald’s App to enter and submit their raffle entries, with a maximum of one entry per email and device. The following info must be provided with every entry: Full Name, Email Address, Home Address, and Mobile Number.
Deadline for entries is Nov. 17, 2025, 11:59 PM, with the draw happening virtually on Nov. 18, 2025.
For more information and delicious updates, follow McDonald’s Philippines on Facebook and Instagram.
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Opened in May 2024, Carmelo’s Steakhouse is Chef Cristina Santiago’s heartfelt homage to her late father, Carmelo “Melo” Santiago — a pioneer in Manila’s dining scene and the founder of Melo’s, the first steakhouse in the Philippines to serve US Certified Angus Beef.
Balancing tradition with refined indulgence, Carmelo’s Steakhouse redefines the classic steakhouse experience. It’s a space where legacy meets modern luxury, and every slab and serving is a tribute to excellence and family.
Carmelo's Steakhouse was also recently hailed as part of the MICHELIN Selected 2026 Restaurants, earning their spot as one of the restaurants recognized for their quality, character, and overall consistency.
Vibe and Venue
Perched on the second floor of The Proscenium Retail Row in Rockwell, Carmelo’s Steakhouse is a restaurant that exudes elegance and quiet grandeur — yet with a warmth that feels unmistakably like home.
Photo from Instagram/Carmelo's SteakhousePhoto from Instagram/Carmelo's Steakhouse
The interiors were personally chosen by Chef Cristina Santiago herself, who envisioned a space where guests would instantly feel the “magic” upon arriving. Gold chain links cascade from the ceiling; plush beige booths, velvet chairs, and flowers breathe life into every corner, each detail making every visit memorable
For more intimate gatherings, the restaurant offers Lé Salon, a private dining room that seats up to 10 guests. With its softer lighting and cozy atmosphere, it’s the perfect setting for family celebrations and heartfelt memories shared over good food and fine wine.
Photo from Instagram/Carmelo's SteakhousePhoto from Instagram/Carmelo's Steakhouse
The Menu
Carmelo’s Steakhouse serves as an elevated extension of the beloved Melo’s Steakhouse, carrying over its signature selections — from Certified Angus Beef to premium Australian Wagyu cuts.
Alongside these staples are Chef Cristina’s own creations, including the Truffle Burrata Farfalle, Octopus Ala Plancha, and Tuna Tataki, as well as decadent desserts from her other brand, Sweet Bella Desserts, and cocktails made in-house by their bartenders.
Ribeye Steak with Homemade Herb Butter (Left) and Tuna Tataki (Right) | Photo from Instagram/Carmelo's Steakhouse
In September 2025, Carmelo’s Steakhouse introduced its newest catering menu, showcasing not just its mastery of beef but also its refined approach to desserts and events — designed to bring the flair of Carmelo’s Steakhouse to any celebration.
The Cost
The catering menu is priced at P1,500 per person, with each service curated according to the client’s preferences and the kind of experience they envision. For menu customization to guest experience, Carmelo’s team ensures every detail is considered to make each event both personal and memorable.
What We Tried
Carmelo’s Steakhouse gave The Beat Manila an exclusive preview of their newest catering menu — and it was a delightful experience from start to end.
We began with their bestselling Dinner Rolls paired with two kinds of compound butter: Miso Butter and Herb Butter. Simple as it was, it instantly set the tone for the meal ahead. The rolls were absolutely soft, pillowy, and airy, melting in the mouth with every bite. The Herb butter offered a gentle, aromatic balance, while the Miso butter added a deep, umami richness that lingered after every bite.
When put together, the duo created a quiet harmony of flavor and texture — one that’s comforting, refined, and unexpectedly memorable. We could have asked for seconds, but there had to be room for the rest of the food later.
The Signature Canapes | Photo by The Beat Asia
Next were their Signature Canapés, which are their newly conceptualized and deliciously scrumptious bites that’ll sharpen one’s appetite. First was their Beef Tartare Tart, rich and savory, that had an umami kick that grounded the palate. Then the Beef Wellington Tart, which combined tender beef on a tasty crunch with earthy mushrooms that captured the essence of the dish with just a mouthful.
The Salmon Cornette was the opposite of that, with refreshing bits of salmon sashimi and salmon roe served in a crunchy, tiny cone that makes you wish you had a little more. Meanwhile, the Braised Duck Bites were savory and rich, with a subtle depth, while the Salted Egg Shrimp was comforting, with a crisp coating wrapped around plump shrimp and a hint of spice just completing the bite.
Finally, the Mushroom Tart was flavorful with a touch of sharpness, tying the entire appetizer course together with its layered character.
Beef Tartare | Courtesy of Carmelo's SteakhouseBeef Carpaccio | Courtesy of Carmelo's Steakhouse
From there, the richness continued with small plates. The Wagyu Beef Tartare, atop a crumbly pastry cup, was delicate and flavorful. Every bite melted in the mouth satisfyingly and had every bite ending with a beefy note. The Wagyu Beef Carpaccio, on the other hand, revealed Chef Cristina’s playful mix of East and West: miso and pistachio, olive oil and tenderness together in a dish that we think deserves more attention.
Truffle Burger | Courtesy of Carmelo's SteakhouseSpaghetti with Lobster Tail | Photo by The Beat Asia
For the mains, the Truffle Wagyu Burger was perfectly cooked at our preference, medium. The succulent beef patty was elevated by the earthy aroma of truffle that gave comfort with every bite. Paired with it was the Spaghetti with Lobster Tail, a creamy, rich, and indulgently sweet dish that captures the richness of lobster with every forkful.
L'Amour Cheesecake | Courtesy of Carmelo's Steakhouse
To end our flavorful meal, dessert came in the form of the L’Amour Cheesecake, Chef Cristina’s creamy and indulgent take on the Burnt Basque Cheesecake that stays true to the classic. While slightly burnt on the crust and deliciously velvety within, it was a satisfying close to an exquisite meal.
What We Liked
We truly enjoyed all the courses we had for Carmelo’s Steakhouse’s catering menu, but a few dishes truly stood out: the Beef Wellington Tart, Wagyu Beef Tartare, Truffle Wagyu Burger, and the L’Amour Cheesecake.
While these offerings may vary per event, these are guaranteed to win the crowd over at your next event!
What We Didn’t Like
Not that we had much to critique, but we could say that the Wagyu Beef Carpaccio might take a while to get used to, for those not akin to eating raw meat.
If you are also not one to eat savory bites one after the other, the catering menu might be too much of a flavor overload. Don’t worry though, because Carmelo’s will make sure to take everyone’s personal preferences into consideration!
What You Should Order
If you want a well-rounded spread for your event, you can’t go wrong including all the dishes we mentioned above. The Signature Canapés are the perfect starters to spark your guests’ appetite, while Carmelo’s Steakhouse’s burgers promise to satisfy even the hungriest crowd.
Adding a pasta dish is always a good idea — bringing a comforting balance to an already satisfying menu. And if your guests are feeling adventurous, go for the Beef Tartare for a fresh, unexpected twist.
Follow Carmelo’s Steakhouse on Instagram to learn more about their offerings. For reservations or catering inquiries, contact 0915 903 8005.
Location: 2/F The Proscenium Retail Row, Rockwell, Makati
Opening Hours: 11:30 AM to 11 PM (Monday to Sunday)
Enjoyed this article? Check out our previous Delish Eats reviews here.
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Ever stumbled upon a door that promises secrets worth whispering about — dim lights, clinking glasses, and tunes that pull you into the night like an old friend?
That's the allure of Blue Door 304, Poblacion's newest speakeasy cocktail bar, where the thrill lies in the find itself. Tucked away on the third floor of an undistinguished building, this intimate hideout just soft-launched in September 2025, slipping into Makati's ever-evolving bar scene like a perfectly stirred martini.
Photo from Facebook/Blue Door 304
At its core, Blue Door 304 is all about the pour in a space built for lingering conversations and mellow melodies. No flashy neon or cover charges here — just a cozy nook emphasizing craft drinks that hit the spot. Though the full menu is still under wraps, guests should expect classics with a twist.
Photo by Facebook/Blue Door 304
For those craving a beat, the bar occasionally invites DJs to spin sets or hosts live musicians, keeping the energy humming without overwhelming the intimacy. Private bookings are also available — perfect for birthdays, corporate unwinds, or low-key gatherings, turning the space into your personal lounge.
Open Tuesdays through Thursdays and Sundays from 6 PM to 1 AM, stretching to 2 AM on Fridays and Saturdays, it’s ideally located in Poblacion’s heartbeat — steps from other bars in the area, yet worlds away from the chaos.
In a district that's traded wild raves for refined sips, Blue Door 304 feels like the next quiet revolution, inviting you to lean in, glass in hand. Amid Poblacion's glow-up from backpacker dives to yuppie sanctuaries, this blue door might just be your new ritual.
Ready to find out what Blue Door 304 is like? Follow the bar’s Facebook and Instagram for more information.
Location: The Blue Door 304, 3F Matheus Building, Gen Luna St., Poblacion, Makati City
Opening Hours: 6 PM to 1 PM (Tuesdays to Thursdays and Sundays); 6 PM to 2 PM (Fridays and Saturdays)
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Indulge in an unforgettable culinary experience at Hotel Okura Manila’s exclusive eight-hands dinner, where master chefs showcase premium Wagyu sourced from Japan’s famed Saga Prefecture.
In “SAGA: A Wagyu Tasting Journey,” Hotel Okura Manila presents a rare culinary collaboration between four distinguished Japanese chefs, showcasing the exceptional flavors of premium wagyu in a meticulously curated seven-course dinner menu. This exclusive three-night event will take place from Nov. 10 to 12, 2025 atthe Yawaragi Restaurant, located in Newport World Resorts.
The menu was crafted by Minoru Takashima, Executive Chef at Hotel Nikko Osaka, known for his delicate, refined approach to Japanese cuisine. His impressive career includes roles at Hotel Nikko Nara and Hotel Nikko Palau, where he had the honor of preparing meals for His Majesty the Emperor Emeritus of Japan.
Photo from Facebook/Hotel Okura ManilaPhoto from Facebook/Hotel Okura Manila
Keiichiro Fujino, Japanese Executive Chef of Yamazato at Hotel Okura Manila, brings over four decades of expertise in kaiseki, Japan’s traditional multi-course dining, while Ikuma Sato, Specialty Sushi Chef at Yamazato, is celebrated for his precise technique and has prepared a delicately prepared sushi course.
Additionally, Katsuji Kato, Specialty Teppan Chef at Yamazato, will transform premium Wagyu into melt-in-your-mouth creations that showcase the meat’s pure, delicate flavor. The curated menu features six exceptional cuts, each thoughtfully paired with premium sake to elevate the tasting experience. You can view the menu here.
Photo from Facebook/Hotel Okura ManilaPhoto from Facebook/Hotel Okura Manila
This tasting journey is available for dinner and priced at P9,500 ++ per person. To book you’re a table, contact +63 9178429067/ +63 253182888 or email fb@hotelokuramanila.com.
Discover more exciting culinary events by following Hotel Okura Manila on Facebook and Instagram.
SAGA: A Wagyu Tasting Journey
Dates: Nov. 10 to 12, 2025
Location: Yawaragi Restaurant, 5th Floor Atrium Lobby, Hotel Okura Manila, 2 Portwood Street, Newport World Resorts, Newport City, Pasay City, 1309
Price: P9,500 per person (inclusive of a seven-course Wagyu tasting menu and wine or sake pairing)
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Let’s face it — Metro Manila’s nightlife has long mastered the art of dining and drinks. But what if your next night out came with a joystick, a jumbo screen, and a side of buffalo wings? Enter Dave & Buster’s, the iconic American “eatertainment” brand, now officially open at the upscale Opus Mall in Quezon City.
It’s the first-ever location in Southeast Asia, and it’s a vibe.
Photo from Website/Dave & Buster’s
Spanning over 2,000 square meters on the fourth floor of Opus Mall, Dave & Buster’s Philippines brings together everything the brand is known for: a full-service restaurant, a high-energy sports bar, and a sprawling arcade packed with over 100 games. From immersive VR pods and racing simulators to nostalgic classics like Skee-Ball and Pac-Man, the space is designed to thrill across generations.
The food is unapologetically American with loaded nachos, crispy wings, juicy burgers, beer, and signature cocktails served with flair. The sports bar is wired for action, with massive HD screens streaming local and international sporting matches, making it a prime spot for barkada hangouts or family game nights.
Photo from Website/Dave & Buster’s
This launch is a milestone for Dave & Buster’s global expansion, made possible through a partnership with The Bistro Group, one of the Philippines’ leading restaurant operators. It’s also a strategic move for Robinsons Land Corporation, which continues to position Opus Mall as a premier lifestyle destination in Metro Manila.
Beyond the games and grub, Dave & Buster’s is tapping into something deeper: the Filipino love for shared experiences. Whether you’re celebrating a birthday, hosting a team-building event, or just blowing off steam after work, this venue offers a fresh, high-energy alternative to the usual night out.
Ready to eat, drink, play, and watch — all in one place? Check out their official website, and follow them on Instagram and Facebook for more information prior to your visit.
Location: 3/F, Opus Mall, Bridgetowne Destination Estate, Quezon City
Opening Hours: Daily, from 10 AM to 10 PM
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The Philippines officially joined the global culinary map as the first-ever MICHELIN Guide Ceremony: Manila and Environs & Cebu 2026 unveiled the country's inaugural list of starred restaurants at the Manila Marriott Hotel in Newport World Resorts today, Oct. 30, 2025.
Helm by Josh Boutwood earns the highest distinction this year as the only 2-Star establishment. Eight restaurants earn 1-Star: Asador Alfonso, Celera, Gallery by Chele, Hapag, Inatô, Kasa Palma, Linamnam, and Toyo Eatery.
Aside from the starred restaurants, several special awards were also handed out during the ceremony. Some of the eateries that earned a Bib Gourmand nod were Lampara, CUR8, Sarsa, SOME THAI, The Pig & Palm, and Manam at the Triangle, celebrating eateries that serve exceptional food at friendly prices. The MICHELIN Guide Special Awards, which honor outstanding professionals for innovation, sustainability, and hospitality, were also announced. Lauded for their commitment to sustainable gastronomy, Gallery by Chele earned the MICHELIN Green Star. Presented by VISA, Don Patrick Baldosano of Linamnam was awarded the Young Chef Award, while Erin Recto of Hapag earned the Service Award, and Benjamin Leal of Uma Nota was given the Exceptional Cocktails Award.
The Philippines now joins Singapore, Thailand, Malaysia, and Vietnam among Southeast Asia's MICHELIN-rated destinations — a move seen as both a long overdue recognition of local talent and a challenge for the next generations of Filipino chefs. Each restaurant in the guide was assessed by anonymous MICHELIN inspectors based on five globally applied criteria: ingredient quality, mastery of cooking technique, harmony of flavors, the chef's personality in his cuisine, value for money, and consistency between visits.
The ceremony gathered top chefs, restaurateurs, and industry figures from across the region, including international guest chefs Guillarme Galliot of Caprice (3-Star, Hong Kong & Macau 2025), Darren Teoh of Dewakan (2-Star, Kuala Lumpur & Penang 2025), and Kasama's Tim Flores and Genie Kwon — the first Filipino duo to ever earn a MICHELIN star in Chicago, United States.
Food fans unable to snag an invite watched the event unfold live via the MICHELIN Guide Asia YouTube channel, witnessing history as Filipino cuisine finally took its place among the world's best.
"This is only the beginning of the Philippines' journey on the global gastronomic stage," the MICHELIN Guide said in their announcement. And after tonight, it's safe to say the world will be watching — and booking tables fast.
Chef Josh Boutwood of 2-MICHELIN-Starred Helm | Photo by The Beat AsiaDon Patrick Baldosano of Linamnam, Young Chef Award winner | Photo by The Beat Asia
First published in 1900 by the eponymous French tire manufacturer, the MICHELIN Guide was created to encourage people to go on the road. At that time, car travel was still new, and there were only 3,000 cars in France. 20 years later, they decided to sell the guide for seven francs and soon sent anonymous inspectors who would visit and review restaurants. In 1926, the guide's famous star was first awarded to fine dining restaurants, but it wasn't until five years later that the star system with one to three stars was introduced.
According to their website, one star means a high-quality restaurant that's worth a stop, two stars would indicate excellent cooking that is worth a detour, while the highly coveted three stars recognize the restaurant's exceptional cuisine that is worth a special journey.
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