Published: December 10, 2025

10 Limited-Time Desserts and Drinks to Get This Christmas in Manila

by: The Beat Asia

Photo by Krispy Kreme Philippines/Facebook

by: The Beat Asia

Published:
December 10, 2025

The holiday season in Manila always brings a flurry of limited-time treats, and this year’s lineup is sweeter, richer, and more festive than ever!

From Christmas-only desserts inspired by classic Filipino flavors to creative twists on favorites we wait for all year, brands across the metro are rolling out special dessert menus that make the season feel extra magical and extra delish! Whether you’re craving bibingka-style pancakes, holiday-themed donuts, or indulgent Christmas drinks, here are some of the must-try festive dessert bites currently lighting up Manila’s F&B scene.

Holiday Pancakes at Pancake House

Nothing beats breakfast food treats, and what better way to celebrate the season with a reimagined pancake recipe inspired by popular Filipino desserts?

Pancake House brings back its fan-favorite Bibingka Pancakes alongside the all-new Puto Bumbong Pancakes. The former are mini pancakes topped with queso de bola, salted egg, and butter, while the latter is layered with a delectable ube cream, queso de bola, muscovado, and coconut.

You can get them for P199 each until Jan. 6, 2026. The pancakes are available for dine-in, takeout, pickup, and delivery nationwide.

Follow Pancake House on Facebook and Instagram.

Krispy Kreme PH Peanuts Holiday Collection

Krispy Kreme Philippines offers holiday-themed donuts every year, and each time, they always manage to hit out of the park!

This year, the doughnut company released a special collaboration with PEANUTS, featuring Snoopy Cookies & Cream and Charlie Brown Ornament doughnuts alongside holiday classics like the Santa Belly and Christmas Wreaths. Each doughnut is filled with different flavors and fillings from creamy Cookies & Kreme to rich brownie batter. Prices start from P75.

Additionally, they also released a Peppermint Patty Mocha Latte, which you can order iced, hot, or as a chiller. The drink is available in select stores with prices starting from P190. Both items are available until Dec. 31, 2025.

Follow Krispy Kreme PH on Facebook, X (Formerly Twitter), TikTok, and Instagram.

Sainte Anne Cakes Manila’s Tiramicups

If you’re looking for a dessert to bring to this year’s festive potluck, look no further! Sainte Anne Cakes Manila has this dreamy take on the classic Tiramisu. Get this espresso-soaked sponge cake with layers of mascarpone and a dusting of sweet cocoa packaged in a perfect little cup!

A dozen Tiramicups is priced at P2,400 and can be pre-ordered here.

Follow Sainte Anne Cakes Manila on Facebook and Instagram.

Bo’s Coffee Paskong Pinoy Series

Drinks — Photo from Facebook/Bo's Coffee

Local coffee house brand Bo’s Coffee is making the familiar more festive with their “Paskong Pinoy Desserts” — a collection of treats inspired by Filipino classics. The cakes are available to order per slice or as whole cakes, so it can be the perfect solo treat or a nice addition to your Noche Buena feasts.

Indulge in the Bibingka Cheesecake (P270 per slice; P2,600 whole), Puto Bumbong Cheesecake (P260 per slice; P2,500 whole), Tablea Mousse Cake (P1,200 whole), MiniBibingka Cream Cheese (P130), Mini Bibingka Salted Egg (P115), and the Halo-Halo Fruit Cake Loaf (P150 per slice; P1,400 whole).

They also have a lineup of Filipino-flavored beverages starting from P210. You can order the Azucar Latte (Hot/Iced), Pandan Latte (Hot/Iced), Pandan Froccino, Iced Ube Latte, Iced Ube Coconut, and Ube Freeze, which will surely make the season extra sweet.

The holiday series is for a limited time only and will be available until supplies last.

Follow Bo’s Coffee on Facebook, X (Formerly Twitter), and Instagram.

Shakey’s Merry Sea Salt Brownie Ala Mode

You can never go wrong with brownies. Shakey’s Pizza isn’t only rolling savory doughs into the oven this season, but also something sweet that will perfectly go with a slice or two.

The Merry Sea Salt Brownie Ala Mode is a warm and fudgy brownie with a hint of sea salt, topped with creamy vanilla ice cream, caramel drizzle, and sprinkled with Christmas cheer. The dessert is available for P129, but if you’re a Supercard holder, you can get this exclusive treat for only P99!

Now available for dine-in at all Shakey’s stores except MCIA and Enchanted Kingdom.

Follow Shakey’s Pizza on Facebook, X (Formerly Twitter), TikTok, and Instagram.

Wendy’s' Putobungbong Frosty

Ice cream — Photo from Website/Wendy’s Philippines

This American Fast-Food chain is celebrating the most flavorful time of the year with an exclusive dessert inspired by a seasonal Filipino classic.

Indulge in their new frosty dessert, the Putobungbong Frosty, topped with leche flan, purple rice cake slices, grated cheese, and rice crispies drizzled with latik sauce. You can get it in a 6-oz cup for P59 or a tub for P109.

The treat was released alongside Wendy’s 2025 holiday collection, which includes the Extreme Cheese Baconator, Peach Mango Iced Tea, and the Holiday Salad.

You can order them for dine-in, takeout, drive-thru, or delivery via Foodpanda, GrabFood, and their official website.

Follow Wendy’s Philippines on Facebook and Instagram.

But First, Coffee Season’s Staples

Seasonal drinks — Photo from Facebook/Bo's Coffee

But First, Coffee brought back its seasonal staple drinks, perfect for cooling down on a warm afternoon or warming up in the cooler mornings and evenings this season.

Sip and enjoy the Peppermint Mocha, a rich blend of espresso and chocolate with a cool peppermint twist; Toffee Nut for a sweet and nutty treat; and the S’mores-flavored drink, which combines chocolate, marshmallow, and graham crackers.

These delightful flavors will surely add holiday cheer to your daily coffee runs this month. Now available hot (P165, 12oz) or Iced (P175, 16oz and P220, 500ml) at select branches in Metro Manila.

Follow But First, Coffee on Facebook and Instagram.

Toby’s Estate Philippines' Mocha Frost

Mocha Frost drink — Photo from Instagram/Toby’s Estate Philippines

Toby’s Estate's drink of the season is the Mocha Frost, available hot or iced. This sweet drink combines espresso with chocolate, mint and a ton of cream, before it’s topped with a sprinkle of holiday magic: red and green sugar.

Now available in-store and via delivery starting from P225. The drink will be served while supplies last, so don’t miss out on trying it this month!

Follow Toby’s Estate Coffee Roasters on Instagram.

Oltre PH's Holiday Lineup

Oltre PH Holiday Lineup — Photo from Facebook/Oltre PH

Café Bumbong — Photo from Facebook/Oltre PH

This specialty coffee company is serving Christmas in a cup with five new drinks inspired by flavors of the season.

The Maja Latte is a creamy latte inspired by the classic Maja Blanca with smooth coconut notes, corn flavor, and a balanced sweetness perfect for those who want their dessert not too sweet. The Café Bumbong is a Puto Bumbong in drink form, featuring ube, coconut, brown sugar, and condensed milk, while the Choco Menta is their take on the classic mint chocolate-flavored drink.

You can also enjoy the Shaken Cinna-Maple drink, which is espresso shaken with cinnamon and apple spice, and the Bibingkaness, which is coffee enhanced by creamy coconut and the distinct flavor of salted egg.

You can try the drink at their coffee shop in Makati, located at 5343 General Luna, Poblacion.

Follow Oltre PH on Facebook and Instagram.

PICKUP COFFEE's Holiday Drinks

Another drink to put on your holiday wish lists is the new festive offerings from PICKUP COFFEE. Add a little more cheer to your coffee runs with their Iced Apple Pie Milk (from P99), Cinnamon Oat Latte (from P119), and Tiramisu Latte (from P125). The latter drinks are available hot or iced.

You can get these festive beverages at a PICKUP Coffee store near you or via pickup and delivery on their mobile app.

Follow PICKUP COFFEE on Facebook, X (Formerly Twitter), TikTok, and Instagram.

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Manila/ Fashionista/ Beauty

Published: December 10, 2025

blk Cosmetics Opens its Flagship Store and Café at Ayala Malls Manila Bay

by: The Beat Asia

Photo by blk Cosmetics/Instagram

by: The Beat Asia

Published:
December 10, 2025

Filipino beauty brandblk Cosmetics has opened its first-ever flagship boutique on Dec. 8, 2025, choosing Ayala Malls Manila Bay as the home of its largest store to date.

Following years of expansion, store openings, and kiosk debuts all over the country, the brand has now unveiled a flagship space designed in its signature soft blush-pink palette, paired with sleek, soft-futurist minimalism that reflects blk’s modern and uncomplicated beauty ethos.

The celebration of the flagship store’s opening doubled with the debut of the brand’s newest concept, blk Café. Located on the right side of the boutique, the café serves a selection of drinks — coffee, non-coffee, and signatures — that elevate the shopping experience.

For coffee, blk has partnered with Yardstick Coffee for their in-house brews, using their Switch blend for a full-bodied, rich, and velvety cup. They serve both hot and cold drinks ranging from P140 to P220 — Americano, Latte, Toasted Biscoff Spanish Latte, Breve Latte, Sea Salt Latte, and Tiramisu Cream Cheese Latte.

The coffee menu at blk Café — Photo from Instagram/blk Café

For non-coffee, blk partnered with The Superfood Grocer for a selection of matcha-based drinks — Pure Matcha (P190), Sea Salt Matcha Latte (P200), and Butter Cookie Matcha Latte (P220).

Their signature teas were named after the newest blk Scents, enhancing the experience of trying them out for the first time in-store: Lazy Mornings (Fig and Grapefruit, P150), Candied Kisses (Apple and Passionfruit, P150), Al Fresco Summer (Tangerine and Lemon, P150), Slow Dance (Pear, Wintermelon, & Sea Salt Cream, P150), and Quiet Ember (Jasmine + Milk, P150).

Matcha menu — Photo from Instagram/blk Café

Signature fruit tea menu — Photo from Instagram/blk Café

The opening of blk Cosmetics’ flagship boutique + café concept also came with the launch of the newest blk Scents — a new collection of perfumes that were made to capture intimate and personal feelings. The bottles, shaped like the blk logo with a cute gradient effect, were thoughtfully designed in Spain with the dip in the middle allowing for an easy grip and precise hold.

The five new fragrances from blk Scents — Photo from Instagram/blk Cosmetics

The collection includes five fragrances: Al Fresco Summer, Slow Dance, Candied Kisses, Lazy Mornings, and Quiet Ember.

All perfumes were made with a concentrated blend of 25% fragrance oils, which are made to last for up to 12 hours. The bottles retail for P599 (20ml) and P1,199 (50ml), with the full set available for a discounted price of P2,499 from P2,995 (20ml) and P4,999 from P5,996 (50ml).

Perfume bottles and their notes — Photo from Instagram/blk Cosmetics

For more information and updates, follow blk Cosmetics on Facebook and Instagram. Shop blk’s products via their website, Shopee, Lazada, Zalora, and TikTok Shop. Follow blk Café on Instagram.

Location: G/F Ayala Malls Manila Bay Building A, Aseana Ave., Parañaque City, Metro Manila

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Manila/ Delish/ Happenings

Published: December 03, 2025

Manila MICHELIN Guide 2026: Bib Gourmand Spots in the Metro to Not Miss

by: The Beat Asia

by: The Beat Asia

Published:
December 03, 2025

The MICHELIN Guide has finally landed in the Philippines, marking the country’s long-awaited debut on the global culinary map. Unveiled on Oct. 30, 2025, at the Manila Marriott Hotel in Newport World Resorts, the prestigious ceremony honored some of the best restaurants and chefs showcasing the heart and soul of Filipino cuisine.

Among the highlights of the night was the Bib Gourmand selection, an award celebrating restaurants and eateries that offer exceptional food at friendly prices. For this year’s inaugural ceremony, 25 restaurants earned the distinction — 19 in Manila and 5 in Cebu — proving that great food doesn’t always need fine dining or black-tie formalities.

From neighborhood gems and family-run favorites to modern kitchens redefining Filipino dining, this year’s Bib Gourmand list celebrates the simple joy of enjoying good food made with heart.

Whether you’re mapping out your next food crawl or just simply craving what the MICHELIN inspectors enjoyed during their visits, here are the 19 Bib Gourmand selected restaurants in Metro Manila from the first-ever MICHELIN Guide Manila and Environs & Cebu — where flavor meets the soul, and every bite tells a story.

19 Stops, Five Days: A Bib Gourmand Food Crawl Across Manila

A week-long (or multi-weekend) culinary adventure to move you through the metro’s culinary pockets, one day and city at a time.

Day 1: Quezon City and Manila – Where Flavor Never Sleeps

Kick off your crawl in Quezon City, where flavors are bold and lovingly comforting. Here, small eateries and heritage kitchens tell stories like memories — warm and made to be shared.

Best Time: Breakfast to Early Dinner

Route Tip: Start in Quezon City and then head south via EDSA

A look into the menu of a karinderia — Morning Sun Eatery | Courtesy of MICHELIN Guide

A Southern Mindanao delicacy — Palm Grill (Diliman) | Courtesy of MICHELIN Guide

A Crab Curry — SOME THAI | Courtesy of MICHELIN Guide

Filipino food — Cabel | Courtesy of MICHELIN Guide

Morning Sun Eatery

A modest karinderia that serves authentic Ilocano comfort food in its truest form: rich flavors presented in homestyle classics such as Kilawin, Pork Barbecue, Pinakbet, and Laing. Better check out their social media for their daily specials!

Location: 170 J.P. Rizal Street, Project 4, Quezon City (In front of Botoys)

Operating Hours: Daily, from 8 AM to 10 PM

Palm Grill (Diliman)

Classic Southern Mindanao cuisine shines at this spot, set alongside woven tablecloths, and ethnic-inspired music that bring visitors to the South. Spices, acidity, and roasted coconut decorate each dish with rich, intense flavors.

Location: 179 Tomas Morato Ave, Diliman, Quezon City

Operating Hours: Sunday to Thursday, from 12 NN to 10 PM; Friday and Saturday, from 11 AM to 11 PM

SOME THAI

This casual and relaxed restaurant brings diners to Thailand with its modern takes on Thai favorites — Papaya Salad, Pad Thai, and Tom Yum. Their Crab Curry uses local crab, tender eggs, and a touch of coconut milk for creaminess. To finish off your meal, order the Mango Sticky Rice!

Location: 195 Tomas Morato, Sct. Fuentebella St., Quezon City

Operating Hours: Daily, from 10 AM to 11 PM

Cabel

Frequented by politicians and long-time regulars, this restaurant is a true gem in Manila. Housed in a 1930s building, it leans more towards Southern Mindanao flavors, while still showcasing the variety of Filipino cuisine. Try their Crispy Ukoy and the richly spiced Piyanggang Manok before heading to their in-house café and bar.

Location: 1153 JP Laurel cor. Aguado Street, San Miguel Manila

Operating Hours: Daily, from 8 AM to 9 PM

Day 2: Makati City – The Legazpi-Salcedo Loop

Day 2 is made for long lunches and midday meetings that are sure to turn into full-blown feasts with every bite. Makati’s business district is a melting pot of cuisines — from contemporary Filipino plates to Latin-Asian fusions — perfect for a meal that’s part curiosity and part comfort.

Best Time: Lunch until sunset

Route: All are walkable; starting from Legazpi and finish at Ayala Triangle Gardens

Miso tuna tartare — Your Local | Courtesy of MICHELIN Guide

Sisig — Sarsa | Courtesy of MICHELIN Guide

A fusion of Mexican and Asian flavors — Hálong | Courtesy of MICHELIN Guide

Tacos with a French flavor — Taquiera Franco | Courtesy of MICHELIN Guide

Your Local

Behind the unassuming entrance lies a restaurant that serves easy-going yet gastronomically exciting dishes perfect for sharing. Centrally located in the heart of Makati’s business district, their dishes are packed with flavor and priced right, maybe give their Miso Tuna Tartare a try the next time you’re there.

Location: 106 Esteban, Legazpi Village, Makati City

Operating Hours: Monday to Friday, from 11 AM to 4 PM (Lunch), 6 PM to 10 PM (Dinner); Saturday and Sunday, from 10 AM to 4 PM (Lunch), 6 PM to 11 PM (Dinner)

Sarsa

Filipino food isn’t what it is without the sarsa (sauce). Here, generous servings of Filipino classics meet marbled tiles, rattan lamps, and simple wooden tables offering a laid-back vibe perfect for a lunch escape.

Location: 109 Rada St. Legazpi Village, Makati City

Operating Hours: Sunday to Thursday, from 11 AM to 10 PM; Saturday and Sunday, from 11 AM to 11 PM

Hálong

From haute cuisine to street food freedom, Chef Cara Davis channels her years in Mexico through a fusion of Mexican flair and Asian soul. Expect colorful, flavor-packed plates that redefine Makati’s dining scene.

Location: Unit 105, First Midland Condominium Building, 109 Gamboa, Makati City

Operating Hours: Tuesday to Saturday, from 6 PM to 10 PM

Taquería Franco

Spot the playful French bulldog logo along L.P. Leviste Street and step into a monochromatic taqueria where Mexican soul meets French culinary flair. Think Tacos with Foie Gras, Steak Frites, and Lamb Bourguignon alongside beloved classics.

Location: G/F LPL Center, San Agustin Street, Salcedo Village, Makati City

Operating Hours: Sunday to Thursday, from 11 AM to 10 PM; Friday and Saturday, from 11 AM to 12 MN

Manam at The Triangle

End your flavorful day at Manam’s flagship restaurant in Ayala Triangle, where minimalist lines, vibrant Filipino pop art, and an airy, polished aesthetic accompanies every meal. Choose between classic or experimental Filipino dishes — or, alternatively, order both cause why not?

Location: G/F, Ayala Triangle Gardens, Paseo de Roxas St. corner Makati Avenue corner Ayala Avenue, Makati City

Operating Hours: Daily, 9 AM to 10 PM

Crispy palabok — Manam at the Triangle | Courtesy of MICHELIN Guide

Day 3: Makati City – The Dinner to After Hours Route

As the sun sets, Makati transforms into a hub filled with amazing finds that are even better after 8 PM. Tucked-away ramen bars, late-night bistros, and laid back spaces, Makati’s got you covered.

Best Time: 5 PM to late

Route: Start at The Alley at Karrivin along Chino Roces, then head on to Rockwell and Poblacion

Ramen — The Underbelly | Courtesy of MICHELIN Guide

Chinese dumplings — Pilya's Kitchen | Courtesy of MICHELIN Guide

A dessert — Lampara | Courtesy of MICHELIN Guide

Middle Eastern fare — La Pita | Courtesy of MICHELIN Guide

The Underbelly

Hidden inside The Alley at Karrivin, this stylish ramen shop offers its chef’s love of Japan to the table, as seen in its Billy’s Pork Rib Ramen which offers an endless depth of flavor. Sharing a space with a café, noodle and coffee enthusiasts are sure to enjoy their time while they’re there.

Location: The Alley at Karrivin, 2316 Chino Roces Ave Ext, Makati City

Operating Hours: Daily, from 11 AM to 10 PM

Pilya’s Kitchen

Nestkled in a Rockwell food market, the counter serves its delicious ribbon-like noodles featuring a chewy and elastic texture. The chef brings her experience in a Chinese restaurant in New York to create an appetizing menu of Chinese favorites.

Location: Stall 11, The Grid Food Market Powerplant Mall, Makati City

Operating Hours: Daily, from 11 AM to 9 PM

Lampara

On the quieter side of Poblacion, Lampara welcomes you to a relaxing and inviting bistro. Here, ingredient-led dishes showcase classic French techniques infused with Filipino touches. Examples include Octopus, Soft Shell Crab, or Tofu Rice Cups, and the desserts shouldn’t be missed either.

Location: 2F, 5883 Enriquez Street, Brgy. Poblacion, Makati City

Operating Hours: Daily, from 5 PM to 11 PM

La Pita

End the night with rich hummus, house-made pita, and a table of friends. The colorful low tables and sofas set the tone for a relaxed, communal meal, making this Middle Eastern restaurant a soft landing after a raucous night out.

Location: 5652 Don Pedro, Brgy. Poblacion, Makati City

Operating Hours: Daily, from 11 AM to 10 PM

Day 4: BGC – Where Flavors Become Modern and Sleek

Polished, cosmopolitan, and buzzing with energy, BGC is where Manila’s food scene goes sleek and interesting. Day four brings you from elevated Filipino comfort to global flavors, all located within reach from each other.

Best Time: Late lunch to dinner

Route: All are walkable, within a 10-minute drive radius

Cochinillo — COCHI | Courtesy of MICHELIN Guide

Vietnamese spring rolls — Em Hà Nội | Courtesy of MICHELIN Guide

Fresh Mexican food — Los Tacos | Courtesy of MICHELIN Guide

Indian food — Brick House | Courtesy of MICHELIN Guide

COCHI

Typical Filipino flavors meet a modern setting here, with the Cochinillo, a roasted suckling pig, as the star of the show. The menu shows a well-balanced selection of meat, seafood, and vegetables, so there’s sure to be a plate for everyone.

Location: Verve Residences, Unit 1 Gr. Flr., Verve Residences Tower 2, 27th street corner 9th ave, 27th Street, Taguig City

Operating Hours: Monday to Thursday, from 10 AM to 10 PM; Friday, from 7 AM to 12 AM; Saturday, from 7 AM to 10 PM; Sunday, from 7 AM to 11 PM

Em Hà Nội

Comforting Vietnamese favorites like Phở Gà, Nem Rán, and fragrant Rice Noodles with Grilled Pork offer a taste of Hanoi right in the cosmopolitan city of BGC. Simple, sincere, and quietly memorable food like the Bánh Mì reflect the warmth of Hanoi in every bite.

Location: F1 Hotel, 32 Street corner Lane A, Bonifacio Global City, Taguig City

Operating Hours: Daily, from 10:30 AM to 10 PM

Los Tacos

Open kitchen, concrete walls, and bold flavors — this spot redefines Mexican dining in the city. Try their Wagyu Beef Cheeks and Chorizo Campechano Tacos with house-made tortillas made from a blend of Mexican corn types for starters. Round out your meal with a vibrant Ceviche with Leche de Tigre and Seafood Tostadas for an amazing stay.

Location: UGF, One Uptown Residences, 36th Street, Bonifacio Global City, Taguig City

Operating Hours: Monday and Tuesday, from 11 AM to 3 PM (Lunch), 5 PM to 11 PM (Dinner); Wednesday to Saturday, from 11 AM to 3 PM (Lunch), 5 PM to 12 AM (Dinner); Sunday, from 11 AM to 3 PM (Lunch), 5 PM to 10 PM (Dinner)

Brick Corner

North Indian cuisine takes center stage, with rich, spiced, and hearty dishes complementing exposed brick, bright colors, and warm lighting. Their menu features a range of traditional snacks and a variety of curries, including Butter Chicken, Dal Makhani, and the standout Mutton Bhuna Masala that’s slowly cooked to perfection.

Location: 151 Forbestown, Bonifacio Global City, Taguig City

Operating Hours: Daily, 12 NN to 12 MN

Bolero

Wrap your day with vibrant Mediterranean flair. Bolero serves global flavors through a Spanish lens — with in-house cocktails making each stay sociable, colorful, and irresistible. End the meal with a sweet note with their award-winning decadent, molten-centered cheesecake.

Location: GF, Verve Tower 2, High Street South, 26th 27th Street, Taguig City

Operating Hours: Monday and Tuesday, from 12 NN to 1 AM; Wednesday to Sunday, from 12 NN to 2 AM

Mediterranean food — Bolero | Courtesy of MICHELIN Guide

Day 5: The Finale: Parañaque’s Flavorful Spot

For your last stop, Parañaque is your best bet. BF Homes might be a hodgepodge of culture and cuisine far off the metro, but this one’s sure to be worth the visit.

Best Time: Lunch or early dinner

Route: Drive to BF Homes, Parañaque

Kumba

Finish off your four-day food crawl with a visit to Kumba, a street-side restaurant serving a warm welcome with every dish. Every plate feels personal, with every bite a reflection of home, travel, and nostalgia. They also offer seasonal specials, so don’t forget to ask!

Location: 92 Aguirre Ave, BF Homes 1718 Parañaque, Philippines

Operating Hours: Tuesday to Sunday, from 12 PM to 10 PM

A fusion of Chinese, Philippine, and Taiwanese food — Kumba | Courtesy of MICHELIN Guide

Tips for Your Crawl

Plan your pace. You don’t have to try all the spots in one go, just keep your trip to at least three restaurants a day to avoid any uncomfortable situations.
Bring a friend. Food is always best shared with friends or family.
Mix dine-in and take-away. To keep your pace, bring some food to munch on the road.
End with something sweet or local. End your meal on comfort — a dessert, a cocktail, or anything to cleanse your palates.

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Manila/ Delish/ People

Published: November 27, 2025

Yes, Chef! Nouel Catis on Redefining Desserts Once City at a Time

by: The Beat Asia

Published:
November 27, 2025

In a world where viral food trends come and go in the blink of an eye, few creations have captured global imagination quite like Dubai Chocolate — a luxurious, silky confection that has taken social media, dessert enthusiasts, and even professional chefs by storm!

At the heart of this phenomenon is Chef Nouel Catis, the Filipino culinary innovator whose craftsmanship and imagination redefined what a single chocolate bar could represent. Long before his creation became a worldwide sensation, Chef Nouel had already established a reputation as a visionary in the culinary world. Trained in both classical techniques and contemporary dessert philosophy, he spent years refining his palate across diverse culinary landscapes, from local kitchens in the Philippines to highly competitive food scenes abroad. His passion for flavor, artistry, and cultural fusion eventually led him to create what many now call the “gold standard” of modern chocolate indulgence.

Today, Chef Nouel continues to evolve his craft, pushing boundaries while staying rooted in authenticity and creativity through exciting new creations and out-of-the-box collaborations. But behind the virality and the glamorous reputation are stories of experimentation, personal philosophy, unexpected challenges, and an unwavering commitment to excellence.

In our latest Yes, Chef! exclusive, The Beat Asia sat down with Chef Nouel as he opens up about his creative journey from his earliest influences to the evolution of Dubai Chocolate, offering deeper insights into the artistry, challenges, and future visions that shape his work. We’re unwrapping the inspirations that fueled his rise, the obstacles he overcame, and the mindset that allows him to continually innovate in a rapidly shifting culinary world.

A New Language of Dessert

Chef Nouel Catis grew up in Dipolog City, Zamboanga Del Norte, where the inspiration to become a pastry chef first came to be. He recalled how it was an instance with his mother that sparked his passion for sweets and confections.

“It began when I baked my first chiffon cake perfectly, and my mom acknowledged that it was even better than hers! From then on, we would watch Chef Jacques Torres on the Food Network together. I consider him my original inspiration in the world of chocolates. When I realized I couldn’t pursue medicine because I couldn’t stand the sight of blood, that chiffon cake moment became the light that guided me toward my career. It showed me exactly where I belonged.”

Chef Nouel shared that he didn’t immediately pursue culinary school at that time and took up Hotel and Restaurant Administration as an alternative path due to financial constraints. However, he never treated this as a setback but as an opportunity to learn more.

“I learned the craft through self-study, long hours, and discipline. Rising through the ranks meant sacrificing social and personal time. Kitchens demand everything from you when you’re just starting out,” he shared.

The “Flavor Architect” later on pursued work abroad, starting his journey in the United Arab Emirates in 2004, when he became the first Filipino pastry chef at the Burj Al Arab. He also experienced working in other luxurious properties around the world, including the Sofitel Resort and Spa in Fiji, the Westin Beijing Chaoyang in China, the Kuredu and Komando Island Resorts in the Maldives, and the Kempinski Ishtar Dead Sea in Jordan.

However, it was in 2016 that he came up with the dessert that changed everything when he was commissioned by a Kuwait-based brand to create a one-of-a-kind treat that would eventually be known as the Dubai Chocolate. This was a pivotal moment in his career, his breakthrough in the local dessert scene that has named him a trendsetting pastry chef in the Gulf region. His innovation also allowed him to build a reputation for transforming ideas into reality and become a go-to partner for homegrown entrepreneurs.

“Dubai Chocolate is the result of perseverance and commitment. I owe much of that to the brand that kept it alive,” he said. “The concept began with the idea of creating a chocolate bar that felt like a dessert, visually beautiful and Instagrammable. In any business, there’s an ideator and an innovator. I’m in the innovation business, and this opportunity aligned naturally. Kataifi has always been on my checklist when creating Arabic-inspired recipes, driven by my love for knafeh, which I consider the Middle Eastern version of the American cheesecake.”

For the uninitiated, the Dubai Chocolate is a milk chocolate bar filled with a sweet pistachio-tahini cream and a chopped filo pastry called kataifi. We asked the chef about his creative process in creating something as intricate as the Dubai Chocolate.

“I always start with a feeling: what do I want people to experience? For the Dubai Chocolate, it was nostalgia meeting modern Dubai. The original recipe was built with layers of Kinder Bueno, pistachio, kataifi, and tahina.”

“Ironically, the name 'Dubai Chocolate’ didn’t come from me. Consumers coined it, and now it’s inseparable from the city. It was simply about expressing creativity and making nostalgia be felt in every bite.”

SNA'AP Chocolate — Courtesy of Chef Nouel Catis

The dessert was developed in 2021 and sold at FIX Dessert Chocolatier, but it wasn’t until 2023 that it went viral when a TikToker posted about it online, instantly creating a domino effect that has sent to chocolate bar into an overnight stardom.

“I was conflicted. I had always been behind the scenes, so I didn’t know whether to embrace the attention or stay quiet. It was overwhelming in the best way,” Chef Nouel shared on his feelings about the chocolate bar’s unexpected virality. “I believe the secret ingredient to capturing imagination is honesty. People can sense when a dessert comes from a real story or emotion. When the story is true, the flavor and visuals naturally follow. I stay rooted in heritage, culture, and genuine storytelling. Trends come and go, but truth remains constant.”

From there, the chef had gone off to incredible heights. He built his own bakery, Nifty Chef Bakehouse, in 2019, and even established his own brand, SNA’AP, which features a collection of city-inspired chocolates built on authentic flavors, elegant storytelling, and his heritage pâtissier identity. The chef described it as his tribute to the UAE.

Apart from developing new desserts, Chef Nouel has also pushed the boundaries of Dubai Chocolate through fantastic collaborations. We’ve seen the dessert take the form of gelato with Marcelo’s Microcreamery, as limited-edition treats at AF Hospitality’s signature brands, and as decadent desserts and beverages with The Matcha Tokyo.

When asked if he had a favorite collaboration so far, he replied, “All of my past collaborations have been meaningful and successful. Perhaps, the one with Krispy Kreme Philippines is a favorite because I really want as many Filipinos to have access to my creativity, and this is the best possible way. Also, anything that allows me to reinterpret classics through culture: gelato, luxury desserts, or even non-food brands.”

Dubai Chocolate Donut — Courtesy of Chef Nouel Catis

“Every collaboration teaches me something new. I always look for alignment in values, respect for the craft, and openness to creativity. I only say yes when it feels like a genuine exchange rather than a transaction,” he added. The chef also shared that his dream collaboration includes a global airline, a heritage luxury house, and Amaury Guichon. “Anything that celebrates culture and craftsmanship on an international stage,” he emphasized.

As for what’s next for the dessert innovator, Chef Nouel has plenty simmering, especially with his brand SNA’AP, which he plans to expand to more cities. Dubai may be its birthplace, but as he explained, it was always meant to travel. Most recently, he launched the Abu Dhabi Chocolate, a tribute to the capital and to the UAE, the place he now proudly calls home.

Abu Dhabi Chocolate | Courtesy of Chef Nouel Catis

“I’m also working on new brands and concepts with exciting, Gen Z–forward flavor profiles, interpreted through modern techniques. There’s always something brewing. There will be more storytelling through food, more collaborations that celebrate culture, and new creations that push the boundaries of what dessert can be.”

He also hinted at upcoming partnerships with premium names like Warner Bros., along with new chocolate-led experiences designed to bring the Dubai Chocolate story to a global audience.

“I want to be known not just for its success, but for my craft as a whole,” he added, sharing his hope to create a dessert that feels deeply Emirati yet universally beloved — a new classic that honors the region in the same way Dubai Chocolate has.

From growing up in a small city in the Philippines to making waves on the world stage, Chef Nouel has mastered the art of creating, evolving, and sustaining a truly standout idea. And when asked what advice he would give to young chefs and entrepreneurs, he offered:

“Carry your roots with pride. Your story is your strength. Let it shape your creativity, and don’t rush the process. Growth takes time.”

To learn more about Chef Nouel Catis, visit his website or follow him on Facebook and Instagram.

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Manila/ The List/ Nightlife

Published: November 26, 2025

BGC Superclub XYLO Set to Shut its Doors this January 2026

by: The Beat Asia

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Photo by Xylo/Instagram

by: The Beat Asia

Published:
November 26, 2025

Cue Just One Last Time by David Guetta.

XYLO, the long-running nightlife fixture in almost everyone’s nights out in Bonifacio Global City, is entering its final chapter with a slate of iconic send-off events that celebrate the community that has continued to support them since day 1.

In an announcement released last Nov. 21, 2025, the team behind XYLO thanked the crowd that shaped its legacy as an iconic superclub, saying: “Together, we turned fleeting moments into something timeless.” They also revealed the full schedule of their closing season, with their most popular events leading the way.

The Final Season Lineup:

Nov. 22, 2025 – The Greatest Hits
Dec. 27, 2025 – Millennial Club
Dec. 31, 2025 – New Year’s Eve
Jan. 13 to 17, 2026 – Closing Parties

XYLO will be hosting its final run of shows through mid-January, closing out seven years of music, nightlife culture, and midnight stories worthy to be told over and over again. The club will still be open from Wednesday to Saturday, 11 PM till the sun rises.

As the countdown begins, XYLO said that they’re closing this chapter the same way they started — with everyone on the dance floor.

For more information and updates, follow XYLO at The Palace on Facebook and Instagram. You may book your reservations here or call them at +63 917 680 8888. Take note of the dress code and identification guidelines. For more details, view their FAQs here.

Location: 9th Avenue corner 36th Street, Uptown Bonifacio, The Fort, Taguig City, Metro Manila

Operating Hours: Wednesdays to Saturdays, from 11 PM onwards

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Manila/ Delish/ Reviews

Published: November 26, 2025

A Guide to the Philippines’ MICHELIN-Starred Restaurants

by: The Beat Asia

Michelin Starred Restaurants in the Philippines

by: The Beat Asia

Published:
November 26, 2025

Fine dining has officially found its home in the Philippines, with MICHELIN stars now shining over some of the country’s most exceptional restaurants. Whether you’re in the mood for a multi-course tasting menu, a contemporary spin on Filipino classics, or a quiet evening of wine-paired indulgence, these award-winning spots promise a dining experience worth dressing up for.

In this guide, we’ll walk you through the nine newly-recognized MICHELIN restaurants in the country to what kind of cuisine to expect, where they’re located, what the ambiance is like, and how much you might want to set aside for your visit. Think of it as your cheat sheet to the country’s most celebrated tables, perfect for special occasions, date nights, or when you just feel like treating yourself to something extraordinary.

Helm

2 Stars | Creative | Date Night, Chef’s Table

A5 Wagyu. Pumpkin. Ferments | Photo from Instagram/Helm

Table setting — Photo from Instagram/Helm

Led by Chef Josh Boutwood, this intimate 24-seater restaurant is an expression of the chef’s life experiences and culinary training. The place has a minimalist design with tones of black, copper, and gray, and is the country’s only restaurant with not one, but two Michelin stars.

Helm’s dining experience revolves around Chef Josh’s multi-course tasting menu and the one-on-one interaction between the kitchen and the guest, which is fostered by its open kitchen and counter seat design. The themed, seasonal set menus are a reflection of the chef’s half-British, half-Filipino roots and Spanish influences, and feature bold flavors packaged in intricate presentations. The experience begins with a set of snacks, then progresses to delicious main courses like Fjord Trout with Carrot and Szechuan Pepper and Wagyu with Beetroot and Fermented Root Crops. The meal is then wrapped up with delightful mignardises or bite-sized desserts.

This dining experience is priced at P6,500 per person. You can view the full menu here.

Location: 3F, The Shops at Ayala Triangle Gardens, Makati Avenue, Makati City

Operation Hours: Tuesday to Sunday, from 6 PM to 10 PM

Reservations can be made here. Alternatively, you can also contact +63 9159098647 between 10 AM to 5 PM or email helm@bistro.com.ph for group bookings.

Follow Helm on Instagram.

Celera

1 Star | Asian Contemporary | Date Night, Trending

Named after the Malay term that means “appetite,” this sleek and black-toned dining space in Makati is a fantastic date night venue that promises a culinary journey packed with contemporary Asian dishes that draw on influences from Japan, China, Singapore, and beyond.

Founder and Executive Chef Nicco Santos, alongside his partners, Executive Sous-Chef Quenee Vilar, and Beverage Director Pamela Begre, create a distinctive and refined casual dining restaurant inspired by the food that brings people together.

Celera offers an ever-changing à la carte menu and a Discovery menu. You can expect umami-rich creations using dashi, fermentation, and subtle smoke, presented in artful plating and hospitable service, making it an overall lively and sensory-driven experience.

Dishes can cost between P400 to P6,000, so expect to spend around P2,500 to P3,000 per person.

Location: 3F, Comuna, 238 Pablo Ocampo Senior Extension, Makati City, 1203

Operation Hours: Tuesday to Saturday, from 6 PM to 11 PM

For reservations, email reservations@restaurantcelera.com or message +63 917 501 3077.

Follow Celera on Instagram.

Hapag

1 Star | Filipino | Iconic

“Hapag” is the Filipino term for “family table,” where Filipinos gather to share their love for good food. The restaurant was built around the values learned by the chefs from their respective households, where meals are considered a sacred time for bonding with one’s loved ones.

This restaurant in Rockwell is led by Chefs John Kevin Navoa and Thirdy Dolatre, who present a menu that reimagines Filipino cuisine, all the while honoring regional recipes and traditional methods with the use of the best of local ingredients. They have a tasting menu (P7,500) and lunch set menu (P4,500), which can both be paired with wine or non-alcoholic beverages for an additional price. You can view the current menus on their website.

Location: 7F, The Balmori Suites, Hidalgo Drive, Rockwell Centre, Makati City

Operation Hours: Tuesday to Wednesday, from 6 PM to 10 PM (Dinner only) | Thursday to Sunday, from 11 AM to 3 PM (Lunch) and 6 PM to 10 PM (Dinner).

Reservations can be made here. Alternatively, you can also contact +63 9178885757 or +63 9178785757 between 12 PM and 9 PM.

Follow Hapag on Facebook and Instagram.

Linamnam

1 Star | Filipino, Contemporary | Date Night, Solo Dining

Chef Don Patrick Baldosano serves up a one-of-a-kind dining experience right from what was once his childhood bedroom. Linamnam features an 11-course seasonal tasting menu (P5,500), which includes nine savory dishes and two desserts. His recipes are deeply rooted in regional tradition, featuring seasonal native produce and underappreciated dishes in Philippine cuisine. You can expect to savor dishes like Lamb Dumplings in Pork Broth, Blue Marlin in Fish Head Stock, and Turon with Aged Banana and Jackfruit.

The 2025 Michelin Guide Young Chef Awardee also offers a 16-course extended tasting menu (P7,500), which includes 10 savory dishes and six desserts, perfect if you want a more elevated culinary experience.

Location: 31 Greenvale 2, Marcelo Green Village, Parañaque City

Operation Hours: Tuesday to Sunday, from 6 PM to 11 PM

Reservations can be made here. Alternatively, you can also contact +63 9175730246. A P2,500 down payment via Bank Transfer is required for the reservation.

You can follow Linamnam on Instagram.

Asador Alfonso

1 Star | Spanish Contemporary | Groups

Dining — Photo from Facebook/Asador Alfonso

Nestled in a 9.4-hectare farm in Cavite is this authentic Spanish roasting house with a pavilion inspired by the Taal Volcano. If you’re looking for a short road trip with an exciting food experience, this is it.

Helmed by Spanish Chef Rodrigo Andres Osorio, this restaurant brings the heart of Spain to Manila with ingredients sourced straight from its homeland — crafted into authentic dishes that marry rustic charm with refined flavor and character.

The restaurant offers a Journey menu (P5,900 per person), a set menu, and a la carte. As a traditional Spanish roasting house, most of their offerings are made for sharing. Some of the dishes you shouldn’t miss include the melt-in-your-mouth house-aged A5 Wagyu ham “Jamon de Wagyu” and their classic roasted suckling pig, Cochinillo, which is cooked slowly in Asador Alfonso’s centerpiece oven crafted by Hornos Jumaco Maestro.

Location: Lot-3308, Barangay Road, Alfonso, Cavite, The Philippines

Operation Hours: Thursday to Sunday, from 11:30 AM to 10 PM

Reservations can be made here. Alternatively, you can also contact +63 9171607621 or email reservations@asadoralfonso.com

You can follow Asador Alfonso on Facebook and Instagram.

Kása Palma

1 Star | Filipino, Contemporary | Solo dining

Pluma Iberico à la Brasa, Piña-Longganisa BBQ Sauce, Crispy Shallots — Photo from Facebook/Kása Palma

Open Kitchen — Photo from Facebook/Kása Palma

A tranquil oasis exists within Makati’s vibrant Poblacion neighborhood, where Chef Aaron Isip makes use of French techniques with global influences from Latin America to Southeast Asia in creating dishes that are both refined and expressive.

Kása Palma offers 10- and 8-course tasting menus (priced between P7,000 and P8,500 per person), along with an à la carte selection of small and large plates, sides, and desserts. Its cozy yet elegant ambiance makes it an ideal spot for date nights — or even a solo dining experience — whether you’re enjoying the breeze on the terrace or watching the chefs at work from the open kitchen counter.

Location: 6042 Palma Street, Poblacion, Makati City, 1210

Operation Hours: Tuesday to Saturday, from 11:30 AM to 10 PM

For reservations, contact +63 917 155 9669.

You can follow Kása Palma on Facebook and Instagram.

Toyo Eatery

1 Star | Filipino, Contemporary | Farm-to-Table, Trending

Local black pig — Photo from Facebook/Toyo Eatery

“Toyo” is the Tagalog term for “soy sauce,” which represents the restaurant’s appreciation for simple items that take time to craft.

Toyo Eatery serves up playful and inventive interpretations of Filipino dishes, with ingredients sourced exclusively from the Philippines. Fermenting and preserving are also done on site, and Chef Jordy Navarra balances various seasonings like soy, vinegar, and fish sauce to enhance each dish and highlight the natural flavors.

The restaurant offers an 8-course tasting menu (P6,500 per person), but we highly recommend the Kamayan menu (P3,900 per person), where food is served family-style at the table, and guests are encouraged to use their hands to eat in true kamayan style.

Location: The Alley at Karrivin, Karrivin Plaza, Chino Roces Ext., Makati City

Operation Hours: Tuesday to Saturday, from 6 PM to 11 PM

Reservations can be made here. Tables for each coming week will be available every Thursday at 3 PM, three weeks from each Thursday's release of reservations. You can also email reservations@toyoeatery.com

You can follow Toyo Eatery on Facebook, X (Formerly Twitter), and Instagram.

Gallery by Chele

1 Star | Creative | Chef’s Table

Tree of Life menu — Photo from Gallery by Chele

This fine-dining destination is led by Spanish-Filipino Chef Chele González, who’s known for reimagining Filipino and Southeast Asian flavors with modern global techniques. The restaurant highlights local and seasonal ingredients sourced directly from farmers and artisans, transforming them into creative dishes that tell a story, such as the sisig-inspired tacos or playful takes on Tinola.

Guests can choose from six- or ten-course tasting menus (P5,200 and P6,500 per person, respectively), each built around a theme like the “Tree of Life,” which explores the many uses of coconut, or “The Journey,” which walks diners through flavors of home, freshness, and heritage. A vegetarian tasting menu is also available, as well as a set lunch menu. You can view the list of dishes here.

With its immersive experience, sustainable approach, and inventive storytelling through food, Gallery by Chele offers one of Manila’s most thought-provoking and refined dining experiences.

Location: 5F Clipp Center, 11th Ave corner 39th St., Bonifacio Global City Taguig City

Operation Hours: Tuesday to Saturday, from 6 PM to 11 PM

Reservations can be made here. Alternatively, you can also contact +63 9175461673 or email reservations@gallerybychele.com

You can follow Gallery by Chele on Facebook and Instagram.

Inatô

1 Star | Filipino, Contemporary | Chef’s Table

A place where Filipino tradition meets intimate, high-touch dining, Inatô’s eight-seater restaurant is ideal for an evening of discovering rather than a casual drop-in. Located in The Alley at Karrivin Plaza, the restaurant is led by Chef JP Cruz, who reimagines Filipino cuisine through refined yet soulful storytelling. The name comes from the Visayan phrase meaning “our way,” reflecting the restaurant’s focus on celebrating local flavors with modern craftsmanship.

Guests can enjoy the “Bahala Na” tasting menu (P4,000 per person), a multi-course experience built around seasonal ingredients, live-fire grilling, and inventive takes on classic favorites like kinilaw and inasal. Other highlights include the Yellowtail Amberjack and Choco Tarte. They also have an a la carte menu, which you can savor in front of an open kitchen and within minimalist interiors.

Location: The Alley at Karrivin, Karrivin Plaza, 2316 Chino Roces Ave Ext, Makati City

Operation Hours: Tuesday to Saturday, from 6 PM to 11 PM

For reservations, email reservations@inato.ph or message +63 9454780420

You can follow Inatô on Instagram.

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Manila/ Delish/ People

Published: November 20, 2025

Yes, Chef! Princess Anne Uy on Preserving Filipino Heritage through Food

by: The Beat Asia

Published:
November 20, 2025

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.

Chef award — 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.

Plating — 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, and the 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!

Chefs — 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.

Umami 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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Manila/ Delish/ People

Published: November 19, 2025

Yes, Chef! Cristina Santiago on Reinventing Carmelo’s Steakhouse

by: The Beat Asia

Published:
November 19, 2025

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!”

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.”

Dining area — 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.

Truffle 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, and the 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.

Salmon 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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Manila/ Delish/ Reviews

Published: November 19, 2025

Potluck Season is Here: 7 Delicious Trays to Bring to Your Next Party

by: The Beat Asia

Photo by Carlito's Catering/Facebook

by: The Beat Asia

Published:
November 19, 2025

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

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.

Follow Hotdish on Facebook and Instagram.

Carlito’s Catering

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.

Follow Carlito’s Catering on Facebook and Instagram.

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.

Follow Taste & Tell on Facebook and Instagram.

Mamita’s

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.

Follow Mamita’s on Facebook and Instagram.

SaladStop!

Salad Wrap Tray — Photo from Facebook/SaladStop! Philippines

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).

Follow SaladStop! Philippines on Facebook, X (Formerly Twitter), and Instagram.

Ginza Gyu

Wagyu steak tray — Photo from Website/Ginza Gyu

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.

Follow Ginza Gyu on Facebook and Instagram.

FoodTray2Go

Food Trays — Photo from Facebook/FoodTray2Go

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, and the 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.

Follow FoodTray2Go on Facebook and Instagram.

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Yes, Chef! Princess Anne Uy on Preserving Filipino Heritage through Food

Hi, Chef! You’ve built a remarkable culinary career in Australia. Can you take us back to where your journey as a chef began?

What inspired you to pursue this path?

How was your experience of navigating the culinary world abroad as a Filipino chef?

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?

Has living and working in Australia influenced your approach to Filipino cuisine?

When introducing Filipino dishes or flavors to international audiences, what aspects of the cuisine do you highlight most?

Could you tell us about a Filipino dish you wish to recreate that you believe would be popular among international audiences?

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?

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?

Each dish blends Filipino flavors with international techniques and influences. How do you strike that balance without losing the soul of the cuisine?

Looking back, which accomplishment stands out the most to you, and how has it shaped your journey?

What message do you hope your work sends to aspiring Filipino chefs, especially those dreaming of making their mark internationally?

Yes, Chef! Cristina Santiago on Reinventing Carmelo’s Steakhouse

On Honoring a Legacy

On Leading Carmelo’s into the Future

Potluck Season is Here: 7 Delicious Trays to Bring to Your Next Party

Hotdish

Carlito’s Catering

Taste & Tell

Mamita’s

SaladStop!