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The Manila Hotel will soon be offering a selection of vegan and vegetarian dishes across its dining outlets and banquet offerings.
The Grand Dame of Manila continues to embrace dining trends that nourish both body and soul with this culinary shift that aims to provide various health benefits from supporting cardiovascular health and minimizing environmental impact to embracing holistic well-being. The new offerings address the growing global and local demand for healthier and more sustainable food options, while also honoring Filipino agriculture through the use of locally-sourced ingredients.
“At The Manila Hotel, we recognize the growing importance of conscious dining,” shares Konrad Walter, Executive Chef of The Manila Hotel. “Our enhanced vegan and vegetarian offerings are a reflection of our commitment to wellness, sustainability, and evolving with the modern palate, without compromising the richness, tradition, and flavor that define Filipino cuisine.”
Chef Riza Shanti Lim and Executive Chef Konrad Walter | Photo from The Manila Hotel/Website
The hotel partnered with Riza Shanti Lim, an internationally certified holistic health practitioner, clinical nutritionist, and plant-based culinary advocate, to bring these dishes to life, using her expertise to conceptualize and develop each dish. The menu features a selection of fine dining options from refreshing appetizers and filling main dishes to sweet desserts.
The Manila Hotel hosted an exclusive press dinner at the Champagne Salon last May 7, which highlighted a multi-course preview of the vegetarian fine dining menu,executed by Chef Riza Shanti Lim, supervised by Executive Chef Konrad Walter, and assisted by the hotel’s culinary team.
Fresh Garden Spring Roll in Peanut Cream Sauce | Photo from The Manila Hotel/WebsitePapaine Moringga with Crisps Soup | Photo from The Manila Hotel/Website
Some of the dishes that you can look forward to include the Fresh Garden Spring Roll in Peanut Cream Sauce, Papaine Moringga with Crisps Soup, Fern Salad with Paneer, Vegan Skewers, 8 Spice Curry, and the Creamed Buko Pandan Plantain with Chia Seeds.
Fern Salad with Paneer | Photo from The Manila Hotel/WebsiteCreamed Buko Pandan Plantain with Chia Seeds | Photo from The Manila Hotel/Website
These vegan and vegetarian dishes will soon be available for private banquets, special events, a dedicated station at the buffet in Café Ilang-Ilang, and a la carte dining at the hotel’s restaurants, such as Champagne Room, Red Jade, and Lobby Lounge. It will also be available through in-room dining and M Takeout.
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Opened in May 2024, Qui Pan Asian Brasserie pays tribute to Asian cuisine through a modern, refined lens. Its name, thoughtfully derived from the owners’ family name Palanqui, reflects their deep connection to their Kapampangan heritage and culinary craft.
Blending relaxed sophistication and soulful jazz, Qui Pan Asian Brasserie offers an elegant yet approachable dining experience—one that elevates Asian flavors while staying true to their heritage.
Vibe and Venue
Tucked between San Juan and Quezon City, just a few blocks away from the Greenhills complex, Qui Pan Asian Brasserie sits within a beautifully restored 1950s home built by the Santoromana clan.
Photo by The Beat AsiaPhoto by The Beat Asia
Its interior feels like pages lifted from an Art Deco design book, with warmth and refinement that preserve the original house's charm.
The two-story space features velvet-lined seats, black-and-gold accents, Impressionist artworks, and a pristine ceiling that ties everything together. Upstairs, a private dining room offers a more intimate setting, styled with a chic mix of red and green for an elevated, fancier feel.
Instagram/ Qui Restaurant
Even the logo carries a personal touch: a playfully subtle nod to the Palanqui family name, hidden within the geometric patterns that are echoed on the restaurant’s walls.
The Menu
Photo by The Beat Asia
Qui Pan Asian Brasserie presents an eclectic and vibrant take on Pan-Asian cuisine, blending regional flavors with Filipino culinary traditions with a touch of contemporary flair. The menu takes diners on a gastronomic journey through Vietnam, Thailand, Japan, Singapore, and the Philippines—each dish thoughtfully infused with local ingredients that make every bite feel both familiar and refreshingly new to the palate.
They also serve delicious coffee, tipples, and brews to pair and complete your meal perfectly.
The Cost
Qui Pan Asian Brasserie may sound posh and expensive, but its menu is surprisingly well-priced. Every dish is made with care, using locally sourced, high-quality ingredients and served in generous portions. Prices range from approachable to premium, depending on what you’re craving and the occasion.
Appetizers are priced from P90 to P510, soups from P250 to P610, salads from P335 to P530, mains from P430 to P1280, and sides from P50 to P250. Desserts range from P195 to P490.
For drinks, coffee starts at P75 to P240, beers at P120 to P300, and specialty drinks from P95 to P195. Their bespoke cocktails range from P260 to P340, while mocktails are priced between P120 to P160. Other alcoholic options are also available depending on your preference.
What We Tried
Qui Pan Asian Brasserie gave The Beat Manila the chance to try out some of their bestsellers, which brought us on a flavorful journey from start to end.
Steak and Watermelon Salad | Photo by The Beat AsiaPork & Shrimp Dumplings | Photo by The Beat Asia
We started our meal with the Steak and Watermelon Salad, which gave a refreshing play of contrasts—the savory saltiness of steak meeting the crisp sweetness of watermelon, and the mix of Ilocano vinegar reduction and Asian vinaigrette for a well-balanced bite with a tangy kick.
Next, came the Pork and Shrimp Dumplings, a comforting classic made with minced pork, fresh shrimp, and Asian aromatics. Laid on a bed of house made chili oil, herbal emulsion, and topped with fried onion and leeks, every bite is a pleasant harmony of texture and flavor.
Qui Fried Chicken | Photo by The Beat Asia
For soup, we had the Sinigang X, where Thai Tom Yum meets the beloved Filipino staple in a creative flavor bomb. Still full of that distinct sinigang kick, it’s less sour but richer in zest, with layers that deepen and sweeten with every slurp. The mix of grilled pork, grilled chicken, and prawns adds a charred savoriness, giving it depth.
For the mains, we had the Qui Fried Chicken, which was crisp and flavorful on its own, but elevated when paired with the Asian slaw, harissa ketchup, and Piri tamarind gravy. Each sauce adds its own dimension—the slaw cuts through with acidity, the gravy brings an umami depth, and the ketchup offers a sharp sweetness that ties all the flavors together.
Baked Salmon | Photo by The Beat AsiaFluffy Suklati Mousse | Photo by The Beat Asia
We also had the Baked Salmon, which was beautifully cooked with a mix of Japanese aioli, mozzarella, and cheddar cheese. Resting on a bed of soy garlic sauce and charred greens, the dish offered a delicate balance of creaminess and savoriness.
We paired the mains and the soup with Steamed Pandan Rice—simple and comforting that grounds the bold flavors with its subtle aroma.
To end our meal, we had the Fluffy Suklati Mousse, a French-inspired, creamy, and chocolatey mousse that’s made in-house with suklati batirol and served tableside by Qui’s diligently trained waiters. Rich, silky, and oh-so indulgent, this is best shared with company, and perhaps a bit of airy bread.
Since the holiday season is just around the corner, we also had to try the Puto Bumbong Basque Cheesecake, a creamy and luxurious reimagination of the classic Christmas dessert that’s more cake in texture, with the flavors of the beloved rice cake shining through. Light, airy, and incredibly full of flavor, it’s perfectly finished with mantequilla and whipped cream to make every bite worth the wait.
Iced Coconut Latte and Iced Mocha Latte | Photo by The Beat Asia
We complemented our meals with two of their coffee drinks: the Iced Coconut Latte, which balanced the sweetness of coconut and the bold bitterness of espresso for a tropical twist, and the Iced Mocha Latte, smooth, chocolatey, and just the right amount of sweetness and indulgence to pair well with the savoriness of the mains.
What We Liked
Sinigang X | Photo by The Beat Asia
We absolutely enjoyed all of the food we ate at Qui Pan-Asian Brasserie! But if we were to choose some of our best picks, it would be the Sinigang X, Steak and Watermelon Salad, Pork and Shrimp Dumplings, and the Puto Bumbong Basque Cheesecake.
These definitely took our breath away, and we would recommend you try them out for yourselves!
What We Didn't Like
While we did enjoy all of the food we ate, one common sentiment we had was that the Baked Salmon could've been juicier and moister to let its taste linger more.
We ate it with the Sinigang X which added plenty of flavor, and it was a beautiful pair to indulge in.
What You Should Order
Puto Bumbong Basque Cheesecake | Photo by The Beat Asia
With a menu with such a wide variety, all of Qui's dishes and bestsellers would surely be a treat to try! The dishes we sampled were truly a showcase of the brasserie's best fare, and are all highly recommendable- but if we were to choose two the Sinigang X and the Puto Bumbong Basque Cheesecake are a must try!
Although we did not dine with cocktails, we'd also recommend trying out their cocktail menu and pairings with your meal.
Follow Qui Pan Asian Brasserie on Facebook and Instagram to learn more about their F&B offerings!
Location: 14 Dos Castillas Street, Valencia, Quezon City
Opening Hours: 11 AM to 10 PM (Sun to Thurs), 11 AM to 11 PM (Fri to Sat)
Enjoyed this article? Check out our previous Delish Eats reviews here.
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There’s a certain kind of magic that happens when heritage crosses oceans, and in 2026, Manila will be the stage for one of Europe’s most iconic culinary traditions. Chocolatería San Ginés, the legendary Madrid café known for its golden churros and decadent hot chocolate, is planting roots in the Philippines with its first-ever flagship in Asia.
Photo from Instagram/San Ginés
Founded in 1894 in a narrow passage between Puerta del Sol and Teatro Real, San Ginés has become a cultural icon in Spain, serving everyone from royalty and football legends to pop stars. In a move that blends culinary heritage with global expansion, their first Asia flagship will be opened right in the heart of Manila by February 2026.
The Manila branch promises more than just the famed churros con chocolate: crispy golden sticks paired with spoon-thick hot chocolate. It will feature a full Spanish-style cafeteria, offering their signature menu that includes paella, tapas, tortilla, and brunch favorites like pan con tomate with jamón, chorizo rice bowls, and San Ginés’ signature chocolate cake. The interiors will echo the warmth of Madrid’s tiled corridors, designed to evoke the brand’s rich legacy and inviting atmosphere.
Photo from Instagram/San Ginés
Pedro Trapote, Founder of San Ginés, describes the expansion as “sharing a piece of Madrid’s cultural soul with Manila.” With existing branches in Lisbon, Miami, Austin, and Buenos Aires, this marks a major milestone for the brand and a delicious and sweet win for Asia’s food scene.
While the exact location is still under wraps, you can visit Chocolatería San Ginés’ official website and follow them on Instagram and Facebook for a sneak peek of what to expect and more updates to come.
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The Manila Hotel, the Grand Dame of the Philippines, ushers in the holiday season with its thoughtfully prepared Christmas Hampers — elegant gift sets filled with gourmet delights and signature treats, perfect for holiday gatherings and corporate gift-giving.
To make gifting even more rewarding, The Manila Hotel is offering an Early Bird Offer of up to 30% off on its hampers until Nov. 15, 2025.
The Deluxe Hamper | Photo from Website/The Manila HotelThe Premium Hamper | Photo from Website/The Manila Hotel
The Deluxe Hamper (P3,104 nett from P3,880) is a charming choice for spreading holiday cheer, which includes festive favorites like Food for the Gods, Fruitcake, Christmas Cookies, Dark Chocolate Postcard, Christmas Chocolate Balls, and a bottle of red wine. Meanwhile, the Premium Hamper (P5,516 nett from P7,880) has a more elevated selection, featuring a Regular Prestige Card, The Manila Hotel Façade Tote Bag, The Manila Hotel Tumbler, Fruitcake, Christmas Cookies, Chocolate Santa, Christmas Tree Mediants, The Manila Hotel Coffee Drip, and a bottle of red wine.
Available for pick-up from Nov. 20, 2025 to Jan. 5, 2026, The Manila Hotel Christmas Hampers are designed to capture the warmth, elegance, and joy of the season, making them ideal presents for family, friends, and clients.
Follow The Manila Hotel on Facebook and Instagram for more updates and offers.
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Prepare to experience a world of frozen possibilities as the 1st International Ice Cream & Gelato Expo (ICEGEX) arrives in the Philippines this October!
Happening from Oct. 24 to 26, 2025 at the World Trade Center, Manila, ICEGEX is the country’s only dedicated trade event that brings together entrepreneurs, connoisseurs, and innovators from around the world to showcase, collaborate, and celebrate all things ice cream, gelato, and more.
This one-of-a-kind event spans across an expansive exhibition hall featuring immersive tasting zones, live demonstrations,and SORBESTES, a first-of-its-kind ice cream competition. Guests can explore a wide array of local and international brands showcasing the latest in ice cream and gelato products and flavors, production technologies and equipment, ingredients and raw materials, packaging and distribution solutions, as well as emerging trends in sustainability and artisanal innovation.
Courtesy of ICEGEX
Some of the event’s highlights to look forward to include exclusive expert-led sessions such as the “Heritage Halo-Halo Reimagined,” a live demo by Chef Myke ‘Tatung’ Sarthou; “The Smart Scoop: Technology, Personalization,” and the “Digital Future of Ice Cream” seminar by Chef Nouel Catis; and “From Ingredients to Packaging: The Supply Chain of Frozen Desserts,” a business talk by Chimney Cone.
You can also catch a live demo by Chef Emily Peralta in“Ice Cream Pairings with Pastries,” as well as “The Business of Ice Cream: Building a Frozen Dessert Brand” workshop hosted by Daniel Baker PH.
With over 100 exhibitors, ICEGEX aims to draw trade and consumer visitors eager to explore the latest in flavor, technique, and business opportunities. From gelato and soft-serve innovators like Araro Gelato and Miruku to equipment and labelling suppliers like Smartpack and Asiatrends, exhibitors from all key sectors of the frozen dessert ecosystem, including ice cream and gelato manufacturers and suppliers of premium dairy and plant-based ingredients, sweeteners, flavor enhancers, chocolate and pralines, and confectionery that pair with frozen treats will be there with educational, inspirational, and indulgent experiences to enjoy.
The first exhibitors' briefing was held at the World Trade Center last Sept. 11, 2025, which allowed exhibitors and stakeholders to align on event goals, logistics, marketing initiatives, and operational expectations. A Memorandum of Agreement (MOA) was also signed by AM Group, Alimentari, Haliburton Events Corporation, and Exhibition Manager Cut Unlimited Inc.
(From left) Mr. Kurt Matthew Barbaza, Marketing Manager of AM Group Kitchen Equipment and Supplies Inc.; Dr. Jet Paul Dela Cruz, General Manager of Alimentari Italia Inc. and AM Group Kitchen Equipment and Supplies Inc.; Mr. John Marcelo, President and CEO of Haliburton International Events Corporation; Mr. Stefano Marcelo, COO of Haliburton International Events Corporation; and Ms. Mayose Gozon-Bautista, President and CEO of Cut Unlimited Inc. | Courtesy of ICEGEX
Organized by Haliburton International Events Corporation with Cut Unlimited, Inc., the 1st International Ice Cream & Gelato Expo is co-presented by Sterling Pacific Ventures Corporation, and sponsored by Easy Brand, Selecta, AM Group, Alimentari, Ceres Summit Corporation, Metro Container, and Dong Xiao.
You can sign up for ICEGEX’s exciting line-up of stage activities and seminars, click here.
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You know a brand’s doing something right when it turns ten and still feels fresh. Sushi Nori, the fast casual Japanese restaurant that made sushi rolls a weekday staple in Metro Manila, is celebrating its 10th anniversary with new menu items, a loyalty club, and a raffle that could send you to Osaka, Japan.
Founded in 2015 at SM Aura, Sushi Nori has grown to nine branches across the metro, winning over fans with its fusion-style temaki, poké bowls, and sushi rolls tailored to Filipino tastes. Now, it’s marking a decade of deliciousness with a lineup that’s festive and flavorful.
Courtesy of Sushi Nori
The new Chirashi Cake is an absolute surprise: layered sashimi and sushi rice designed for birthdays, anniversaries, or just because. Seafood lovers will want to try the Scallop Sushi Rolls, while comfort food fans can dig into Gyoza and Katsu Curry Don. If your plan is to host a party, Sushi Nori’s new Party Platters and Sushi Carts (starting at PHP25,000) bring the celebration to you, complete with fresh rolls, sashimi, and poké bowls.
To reward loyal customers, the brand has launched The Sushi Club, a P350 membership that unlocks 20% off birthday discounts with a minimum spending of P2,000, 10% off weekday perks from Monday to Thursday, 10 AM to 4 PM, free desserts upon spending P2,500 from Monday to Thursday, 10 AM to 4 PM, and exclusive giveaways.
Courtesy of Sushi NoriCourtesy of Sushi Nori
And if you’re feeling lucky, every P1,000 single-receipt purchase from Oct. 1 to Nov. 30, 2025 earns you a raffle entry to win a round-trip ticket to Osaka. The draw happens on Dec. 1, 2025, with the winner announced the next day.
From quick lunches to full-blown events, Sushi Nori continues to redefine Japanese dining for a new generation that’s fresh, fun, and always evolving.
Visit Sushi Nori at Rockwell, Glorietta 4, BGC High Street South, Alabang Town Center, U.P. Town Center, SM Megamall, SM Mall of Asia, SM Aura Premier, or Solenad Nuvali.
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Step into any café in the Philippines and you’re greeted with a familiar scene: the strong, comforting aroma of freshly brewed beans wafting in the air, the hum of beans being ground in-house, and cups topped with delicate swirls of latte art. Menus are stretched with more than a handful of ways to enjoy a cup of coffee — hot or iced, classic or experimental. And then, quietly tucked on a corner of the page, are the teas — familiar in flavor, often overlooked, slowly steeping for their turn in the spotlight.
Tea has always been a part of our drinking tradition, though in the form of herbal concoctions and home remedies. For many of us, it’s always been the more “grown-up” drink — something more serious and with restraint, unlike coffee’s easy and youthful charm.
For all its quiet appeal, tea deserves more than the quarter of a page in café menus. Around the world, tea is more than just a drink, it’s a culture, a ritual, and a lifestyle. In Japan, matcha is whisked with reverence; in China, oolong is poured mindfully; and in the United Kingdom, tea is an afternoon ritual that cannot be replaced. Each cup of tea is made purposefully, rooted in tradition, ritual, and artistry.
Here in the Philippines, we often think of tea as something medicinal — salabat (ginger tea) for sore throats, turmeric for immunity and anti-inflammation, chamomile for sleep. But what if we treat it the same way that we do coffee?
Tea can be as sociable, expressive, and comforting as coffee — made for a morning ritual, midday perk up, or an evening wind down. It’s a trusty companion for spur-of-the-moment creativity rushes, conversation starters, and buzzing busy days.
So, what’s there to know about tea?
What’s The Tea: Misconceptions, and a Quick Primer on Everything Tea
Just like coffee, tea has its own universe. If coffee can taste different depending on the bean, roast, and brew, tea does too — its character shaped by the leaf, its origin, and how it’s prepared.
Here’s a fun fact: all traditional tea comes from one plant — the Camellia sinensis. From its leaves to its buds and even stems, every part can be used to make tea. Native to East Asia, India, and Southeast Asia, this plant has since been woven into the cuisine of these regions.
Once harvested, whether by hand-picking, mechanical harvesting, or careful pruning, the leaves undergo a process called oxidation. This step is important, because the level of oxidation determines both the flavor and makeup of the tea. Unoxidized leaves, which are often just dried after harvest, give us fresh, light teas. Semi or fully oxidized leaves, usually rolled or crushed to expose them to air, give us bolder, darker brews.
Photo from Website/Krishi Jagran
From there, traditional tea comes in different families or classifications, each with its own taste and ritual:
Green tea: fresh and bright, the unoxidized leaves brew into a light crisp flavor.
White tea: delicate and subtle, the tea leaves are close to its natural state and are also unoxidized, giving it a whisper of flavor.
Yellow tea: sweet and gentle, lightly oxidized and are said to be a favorite of some Chinese emperors in the past.
Oolong tea: balanced and complex, the semi-oxidized leaves offer a flavorful tea that can lean floral, fruity, or roasted depending on style.
Black/Red tea: bold full-bodied, and fully oxidized, it offers a smooth, aromatic taste to the drink, and are often the most caffeinated.
Dark tea: earthy, woody, and slightly sweet, the tea leaves have been fermented over time to bring out a nuanced flavor profile.
And what about herbal tea? To be honest, it’s not tea at all. But it’s a whole different world of infusions, made up of flowers, roots, and herbs, which could be caffeine-free, but are totally rich in tradition, comfort, and wellness.
What many don’t realize is that how you brew your tea makes all the difference. For starters, green tea shouldn’t be steeped too hot, otherwise it could taste bitter. Oolong tea left to steep longer can unravel sweeter, deeper notes. In the same way we appreciate coffee — pour-over to cold brew — the ways we prepare tea often remind us to slow down and appreciate the small details.
Tea for our Daily Rituals
Depending on its flavor and brew, tea can be a reliable companion to fit any part of our day. They have always been about rhythm and ritual, with each cup holding space for any given moment, whether it’s to start your day with clarity, a needed pause during midday, or a restful breather for the night.
So, here’s a short guide to when each type could be squeezed into your routine:
Green tea: perfect for a wakeful morning, giving a slight lift without the caffeine jitters
Black tea: the perfect switch from your typical cup of joe for a mid-afternoon pick-me-up
Oolong tea: this tea is great for breaks, especially inviting you to slow down and savor its floral notes.
White tea: just like Oolong, it’s best enjoyed for when things turn quiet.
Herbal infusions: it depends on what you want to get fixed; a usual chamomile before bed for a restful sleep, peppermint after meals for digestion, ginger when you’re feeling under the weather, or chai when you want a warm hug.
What makes tea different from coffee is the way that it paces your day; with coffee, it allows you to head into everything with speed and bursts of energy, but with tea, it asks you to slow down, comfortably, even while the world continues to hustle and bustle around you every day.
Whether in your typical tea brew, in milk tea, or in artisanal, cold-brew steeps, tea can be enjoyed by everyone, no matter what their age is.
A Possible Shift in the Tea Culture?
With matcha booming globally, Philippine café culture is beginning to catch the wave too — transforming old misconceptions about tea and weaving it into our evolving lifestyles. Brands like CHAGEE are helping shape this shift, bringing authentic and mindful tea experiences into the spotlight.
Their menu places traditional teas such as green and oolong tea at the forefront, celebrating the teas’ natural profiles without relying on artificial sweeteners. At the same time, they’ve crafted globally loved drinks that feel both modern and familiar, such as the fragrant and light BOYA Jasmine Green Tea Milk Tea and the rich, full-bodied Da Hong Pao Milk Tea.
Each cup seamlessly blends tradition with today’s café culture, placing tea on just the same pedestal as coffee — comforting, exciting, and versatile. And perhaps, just a touch lighter and healthier than our favorite Spanish lattes.
Photo from Instagram/CHAGEE Philippines
There’s no doubt that coffee still rules the café scene around the country — we definitely love the hum of the grinder, the quirky swirls of latte art, and the collection of ways to sip our cups of coffee. But slowly and surely, tea is becoming more than just a small corner on the menu; it’s finally taking its rightful spot at the center of it all. Whether you’re enjoying a classic black tea, or a playful twist to your oolong or green tea, all of these prove that it’s more than just an “adult drink.” Tea can be enjoyed by everyone.
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The clinking of steins, the froth of freshly poured pints, and the buzz of good company — Oktoberfest season is upon us. Luckily, the Philippines has a thriving craft beer community that’s more than ready to deliver. If you’re into crisp lagers, hoppy IPAs, or experimental brews, the local beer scene has something to thrill your palate. If you’re looking for where to sip, savor, and toast, these breweries deserve a spot on your list!
Engkanto Brewery
Photo by Engkanto Brewery
Founded in 2015 by Gen.T honouree Ian Paradies, Engkanto Brewery has grown into a household name in the Philippine craft beer scene. What began as a bold idea to brew better beer for Filipinos has evolved into the country’s most internationally awarded local brewery, with over 30 global accolades to its name.
Engkanto strikes a balance between marketability and innovation, offering award-winning brews such as the Live It Up Lager, High Hive Honey Ale, Mango Nation Hazy IPA, Paint Me Purple Ube Lager, and Green Lava Double IPA. With flavor profiles inspired by homegrown ingredients like mango, honey, and ube, the brewery creates beers that celebrate both local heritage and global craftsmanship.
Location: Engkanto Brewery, Alegria Building, Chino Roces Ave, Makati City, Metro Manila
Elias Wicked Ales & Spirits
Photo by Elias Wicked Ales & Spirits
Elias Wicked Ales & Spirits has been shaking up Manila’s craft beer scene with bold flavors, inventive pairings, and a clear mission: to bring world-class craft beers and hard ciders to every Filipino. Established by husband-and-wife duo Raoul and Erin Masangcay, the brewery began with Raoul’s homebrew experiments and has grown into a multi-award-winning powerhouse.
Their lineup includes flavorful brews like Hop Boi IPA, Lost in Japan White Ale, Tropical Sour Ale, and Darker Vader Stout. Drop by any of their branches and try their famous Pulutan With A Twist. Pair your Elias beer with their Wicked Sisig, Crispy Bagnet Belly, Mushroom Tempura, and Nacho Supreme for that hits-the-spot drinking session!
The Perfect Pint was founded in 2014 by the Tempongko brothers with the guidance of Chef Gene Gonzalez. The brand pairs expertly brewed beers with curated dishes for a full tasting experience. From the light and easy-drinking Legally Blonde Blonde Ale (5.2% ABV) to the bold and hop-forward Simtra Triple IPA (10% ABV), their craft beers ensure diverse flavor profiles.
Signature match-ups include Heap of Fresh Bacon with Hoppy Road IPA and Oyster Sea-Sig with Black Mamba Stout. For those at home, The Perfect Pint also delivers bottled beers and dishes. Their loyalty program lets enthusiasts earn points for future orders. The Perfect Pint offers a complete craft beer experience that’s uniquely Filipino.
Location: The Perfect Pint, Branches at Molito, Alabang, Rockwell, Makati, and Estancia, Capitol Commons, Pasig
Crazy Carabao Brewing Co.
Photo by Crazy Carabao Brewing Co.
Crazy Carabao Brewing Co. brings bold, smooth, and unapologetically Pinoy microbrews. Their range includes easy-drinking Pilsner, balanced Pale Ale, hoppy India Pale Ale, and playful fruit-infused brews like Apple Cider and Pina Colada, each crafted to suit different moods and moments. Their beers embody the adventurous spirit of Filipino drinkers.
From experimenting in a small makeshift brewery to building a state-of-the-art facility in Santa Rosa, Crazy Carabao emphasizes quality, passion, and community in every batch. Orders can be placed directly on their website, making it easy to taste and enjoy local craft beer from the comfort of home.
Monkey Eagle Brewery crafts world-class brews from their 15-hectoliter facility in Tagaytay. Armed with formal brewing education from the Siebel Institute in Chicago and Doemens Academy in Germany, their brewmasters bring technical precision to every batch, producing beers that are both refined and adventurous.
Among their standout creations is the Psychedelic Blonde, a fruity, easy-drinking blonde ale. Their lineup also includes General Luna Ale, Potion 28 IPA, Witful Thinking Belgian Wheat, and Saison. With same-day delivery available across NCR, Cavite, and Laguna, enjoying their brews is as easy as a few clicks. For those looking to stock up, they offer customizable 4, 6, and 12-packs, as well as mixed cases and gift bundles.
Nestled in Makati’s creative hub Comuna, Palm Tree Abbey is the kind of taproom that invites you to linger — surrounded by books, vinyl, warm lighting, and a sense of cozy community. Founders Joel and Marla Darwin, with Canadian beer lovers Jonathan Heppner and Evan Graff, launched the brewery in 2016 after much experimentation.
Their beer lineup reflects that same warmth and intentionality. Expect lighter styles like Abbey Wit (Belgian-style witbier with citrus and coriander), a dry, effervescent Abbey Saison, a crisp Rye IPA, silky Tropical Stout, and even a high-proof Golden Strong — each brewed with careful attention to flavor balance and drinkability.
Location: Palm Tree Abbey, Comuna, 238 Pablo Ocampo Sr. Ext, Makati City, 1203 Metro Manila
Jade's Temple Brewery
Photo by Jade's Temple Brewery
With brewer and entrepreneur Dea Suyosa at the helm, Jade’s Temple® Microbrewery stands out in Metro Manila’s craft beer scene for its creative lineup and all-natural brewing approach. Every bottle is made without enhancers, relying solely on malt and carefully chosen ingredients.
Jade’s Temple has everything from Apple Cinnamon, Cookie Dough, Salted Caramel, and Peach Mango to Toasted Mallows and Peppermint Mocha flavors. Alongside these experimental brews, their classic Lager provides a precise selection of malt-forward, tropical taste and fruity aroma. Jade’s Temple offers same-day delivery within the capital, as well as customizable bundles like their popular OG Bundle or “Build Your Own” 24-pack.
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25 years in the game, and still, Seattle’s Best Coffee sees no hint of slowing down.
Seattle’s Best Coffee (SBC) has officially reopened their flagship store on 9th Avenue, Bonifacio High Street, Taguig City, ushering their best era and 25th year in the Philippines.
Courtesy of Seattle's Best Coffee, Good Media
Designed with an American modern-industrial aesthetic of warm wood finishes, matte black fixtures, minimalist interiors, and touches of the brand’s signature red, Seattle’s Best Coffee’s revamped new space can now host over 50 guests and offers an inviting, elevated café experience in the heart of Bonifacio Global City.
To celebrate this launch, Seattle’s Best Coffee brought back the crowd-favorite Ube Deluxe Collection (Hot & Iced Ube Coco) and highlighted the Maple Cloud Cream Collection (Hot/Iced Maple Americano, Maple Breve, and Maple Latte), reflecting their commitment to bringing more bold and exciting flavors to the Filipino coffee drinkers.
Courtesy of Seattle's Best Coffee, Good Media
The launch also included fun activities and giveaways, a serenade by indie darling Clara Benin, and even introduced their playful collaboration with lifestyle brand Milkwear, the SBC x Milkwear Collection, featuring limited-editiont-shirts (P799) and caps (P499) that will be available at select Seattle’s Best Coffee branches starting Sept. 29, 2025.
Courtesy of Seattle's Best Coffee, Good Media
The new flagship also reinforced Seattle’s Best Coffee’s strong expansion plans, with the brand on track to have over 60 branches nationwide by the end of 2025. They have also recently opened stores in Lanao del Norte, Boracay, Zamboanga, Legazpi, and other key cities.
As part of its 25th anniversary in the Philippines, Seattle’s Best Coffee premiered a special video titled “Pause. Forward. Fast Forward,” reflecting on its 25-year journey in the country, and emphasizing the importance of savoring meaningful moments with a cup of coffee.
Seattle’s Best Coffee’s BEST Era Yet
The executives of Seattle's Best Coffee Philippines | Courtesy of Seattle's Best Coffee, Good Media
Seattle’s Best Coffee is brewing more than just drinks — it’s building its future with what Group Marketing Director Lorent Adrias calls “BEST.”
B stands for Bold Innovation, their promise to keep serving exciting, innovative flavors for Filipino coffee drinkers.
E is for Expanding Reach, with more stores set to open before 2025 ends.
S is for Style, bringing forward more lifestyle collaborations and experiences, such as the SBC x Milkwear Collection.
T is for Transform Forward, inviting coffee lovers to move forward with intention and creativity.
Seattle’s Best Coffee has long been a steady presence in the country, building a loyal following along the way. For Lorent, that loyalty comes down to more than just coffee.
“What they [the consumers] really like about us is when they go to a Seattle’s Best, they don’t just get coffee; they get an experience,” he shared. “It’s not transactional. We encourage people to stay, invite your friends over to meet, and that’s what sets us apart from the rest.”
The opening of Seattle’s Best Coffee’s revamped flagship store is more than just an unveiling of a new café — it’s their reaffirmation to innovate, expand, and create meaningful connections with their customers, one cup at a time.
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Forget everything you thought you knew about food festivals. This Nov. 19 to 23, 2025, Terra Madre Asia & Pacific will debut in Bacolod City, and it’s set to redefine what it means to eat with purpose. This isn’t just about gourmet bites and pretty plating; it’s a full-on cultural awakening served with a side of climate action.
Photo from Website/Slow Food International
Held at the lush Provincial Capitol Lagoon in Negros Occidental, the five-day event will welcome over 2,000 delegates from more than 20 countries. From Indigenous leaders and organic farmers to Michelin-starred chefs and youth activists, it’s a melting pot of voices rallying around one shared belief: food should be good for people, good for the planet, and rooted in tradition.
Organized by Slow Food International and backed by the Philippine government, Terra Madre Asia & Pacific will explore the theme “From Soil to Sea, A Slow Food Journey Through Tastes and Traditions,” spotlighting regional staples like rice, soy, spices, and taro through immersive exhibitions, workshops, and tastings.
Photo from Instagram/Terra Madre Asia & Pacific
Expect chef-led demos, public talks on climate resilience and food justice, and a bustling market featuring rare local ingredients like batuan, criollo cacao, and tultul salt. The Community Kitchen, where all 61 barangays of Bacolod will serve traditional dishes, promises to be a soul-stirring centerpiece.
The culinary lineup is stacked with international and local chefs, like Johanne Siy (Asia’s Best Female Chef 2023), Wes Kuo (Michelin Green Star), Melissa Miranda (Musang, USA), and regional icons like Jordy Navarra and Chele González, who will take the stage. Mixologists from Manila to Hong Kong will shake up the Slow Drinks pavilion with sustainable sips.
As a movement, Terra Madre Asia & Pacific will launch a new Slow Food Hub and kick off the Slow Food Travel initiative, aiming to reshape how we eat, grow, and connect.
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The Philippines will now join the ranks of the world’s most celebrated culinary guide as the inaugural MICHELIN Guide Ceremony Manila and Environs & Cebu is set to happen on Oct. 30, 2025, at the Manila Marriott Hotel at Newport World Resorts.
For the first time, the MICHELIN Guide will unveil its official restaurant selection for Manila, its nearby provinces, and Cebu — highlighting the country’s rich culinary identity, diverse traditions, and exceptional talents.
The exclusive one-night ceremony will feature the official reveal of the MICHELIN Guide Selected Restaurants, Bib Gourmand list, MICHELIN Stars, and MICHELIN GUIDE Special Awards, accompanied by a welcome reception, the highly anticipated awards presentation, and a celebratory cocktail reception curated by renowned international and local chefs.
This historic occasion will bring together esteemed chefs, restaurateurs, industry leaders, MICHELIN Guide’s official partners, and media representatives from all over the globe.
Every establishment included in the selection has been independently assessed by anonymous MICHELIN Guide inspectors, based on universally applied criteria: quality of ingredients, mastery of technique, harmony of flavors, personality of the chef through the cuisine, and consistency, guaranteeing that each awarded restaurant meets a world-class standard of excellence.
The MICHELIN Guide Ceremony: Manila and Environs & Cebu 2026 will be livestreamed via the MICHELIN Guide Asia YouTube channel, allowing wider access to the occasion and food lovers and professionals around the world to be a part of this extraordinary night.
The full restaurant selection will also be available exclusively in digital format on all the Guide’s interfaces: website, mobile applications, and social networks. It will also be on the global MICHELIN Guide restaurant and hotel selections to be found free on its digital platforms.
For more information, guides, and others, visit the MICHELIN Guide website, as well as their Facebook and Instagram pages. Download the MICHELIN Guide free app for iOS and Android.
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