August took us from Cebu and Bohol to some of Manila’s most interesting dining rooms, with plenty of stops in between. This month’s list of best bites runs the gamut, from comforting pork BBQ and a clever chicken empanada to Wagyu, foie gras, lobster and inventive noodle dishes. There’s also plenty of cross-cultural cooking in the mix, with Filipino classics getting Japanese twists and Brazilian-Japanese flavors making an appearance.
Here are the dishes that stood out for us in August:
Pork BBQ at Ayer’s Lechon in Cebu
Photo by Cyrene de la Rosa
When in Cebu and you have no budget for lechon or prefer pork BBQ, do try Ayer’s lechon BBQ. It’s easily one of the better pork BBQs available. — Cyrene de la Rosa
Chicken Empanada at Little Uma in South Farm in Bohol
Photo by Jeeves de Veyra
Adding to the eco-tourism charm of South Farm in Panglao, Bohol are the empanadas served at Little Uma.
What sets this apart from other empanadas is the crust that's similar to those Michelin-rated Taiwanese restaurant pork snow buns. The chicken empanada are filling snacks after all that walking, or get a box to bring home as pasalubong. — Jeeves de Veyra
Beef Tartare at Sorrento
Photo by JC Cailles Lo
I’ve discovered a new Italian restaurant along Mother Ignacia in Quezon City with a huge dedicated parking area, very spacious dining areas, and a perfect spot for big family Sunday lunches or corporate events.
Italian Giovanni Danza, a veteran chef who has worked at many Italian restaurants across the country, heads the kitchen. One dish I found delicious is their Tartare di Manzo, a raw beef tartare seasoned perfectly with capers, onions, mustard, and raw egg yolk. The meat's texture was superb, and it was one of the best versions I’ve tried in Manila. — JC Cailles Lo
Yukke at Tsukiji
Photo by Cyrene de la Rosa
Since 1989, Tsukiji restaurant located on the third floor of the Milky Way building on Pasay Road has long been considered one of Manila’s best Japanese restaurants that’s up to now known receive fresh ingredients from Tokyo's New Toyosu Fish Market at least thrice weekly. Thus, best known for its fresh sushi and sashimi boats.
But, you must not miss out on its yakiniku and go treat yourself with Wagyu Ohmi Beef, known for its "melt-in-the-mouth" quality, that was initially developed exclusively for the Shogun and his family as a health remedy to promote wellbeing and vitality. Wagyu Ohmi Beef is said to be the official beef of the Japanese Imperial Household.
During my last visit at Tsukiji, I also enjoyed their Ohmi beef yukke — like a Japanese version of the yukhoe or Korean beef tartare served with raw egg. Best eaten with Super Special Ohmi Beef Karubi (ribeye) and/or Super Special Ohmi Tan (tongue yakiniku). — Cyrene de la Rosa
Yakiniku at Tsukiji
Photo by JC Cailles Lo
Tsukiji is undoubtedly an institution in Makati, serving our well-loved Japanese sushi and sashimi. But I only recently rediscovered its Yakiniku dining room, which features special grilling tables highlighting Ohmi Wagyu, the official beef of the Imperial Household from Shiga Prefecture. I definitely enjoyed having different cuts of this prized beef grilled right in front of me. I tried the sirloin, ribeye, and even the tongue. They also serve Korean dishes such as bibimbap, japchae, and Korean-style pancakes.
Admittedly, Tsukiji was not top of mind when I thought of yakiniku, but my recent experience pleasantly surprised me. I would definitely recommend checking out this dining experience. — JC Cailles Lo
Pan-seared Foie Gras with Strawberries at Sunday Brunch Society @ Mireio, Raffles Makati
Photo by Jeeves de Veyra
One can choose a single serve menu set with an appetizer, entrée, and main dish along with the unlimited appetizers and desserts at Sunday. The standout entrée was this generous piece of pan seared foie gras with balsamic vinegar and strawberries. It’s a classic recipe and Mireio does justice to this dish. — Jeeves de Veyra
Crab, Uni, and Anchovy Noodles at Goxo
Photo by JC Cailles Lo
Goxo has a residency at Sage Bar in Makati Shangri-La Hotel only until September 27. I’ve always loved Chef Albert Mendoza’s modern interpretations of Basque cuisine, and I’d say this limited engagement is also a perfect preview of what to expect, as they are serving à la carte. It’s a great introduction to their cooking style as you prepare for the full set menu experience once they open their new location in Rockwell.
My standout dish is their signature Crab, Uni, and Anchovy Noodles. It is made with talangka from Pampanga, Cantabrian anchovies, and local uni. They use udon noodles because their firm texture and shape let them soak up the delicious sauce. Can’t stop thinking about this! — JC Cailles Lo
Somen Carbonara at Celera
Photo by Cyrene de la Rosa
Last August 22, Celera welcomed the team from Sodden Frog Tokyo for an exclusive collaboration that explored a more relaxed side of Celera, with dishes created to sit naturally alongside Sodden Frog's cocktails, juices, and tea.
The menu kept Celera's approach to flavor and technique, but in a format that feels looser, more social, and centered on the relationship between food and drinks resulting in a very fun yet still delicious outcome.
My favorite that night was their take on the carbonara but using somen noodles, Comte cheese and egg yolk paired with an El Jimador Blanco, darjeeling, watermelon, and tomato cocktail. — Cyrene de la Rosa
Sisig Mazesoba at Menya Kokoro
Photo by Jeeves de Veyra
This Filipino-Japanese mash-up just worked. The sisig in this dish is properly generous with its liver notes, and when used with their konbu vinegar just adds more umami that really goes well with the thick chewy mazesoba noodles. It’s a great dish especially until the last bites with the oimeshi, a quarter cup of rice, to slurp off all of the leftover sisig in the bowl.
It’s too bad this had a limited run until the end of August, but I’m sure it’ll cycle back into the menu sooner or later. — Jeeves de Veyra
Unajyuu at Soba Kamakura in Cebu
Photo by Cyrene de la Rosa
In my last Cebu visit last month, I was able to have lunch again at Japanese restaurant Soba Kamakura, where I enjoyed again their grilled eel dish on top of rice. What makes the eel there taste better apparently is their use of fresh live eel versus frozen. — Cyrene de la Rosa
Sinigang Chasu at Uma Restaurant, South Palms Resort & Spa Panglao MGallery Collection
Photo by Jeeves de Veyra
The resort’s new Pork Sinigang puts a Japanese spin on the Filipino classic, using ramen tonkotsu techniques from Chef Bettina Arguelles to create a richer, more intense broth.
By slow-braising pork similar to how one would make the tonkotsu ramen broth, this ends up as a rich thick sour almost saucy soup that’s flavor packed with intense pork flavor. This is dressed up with vegetables and I didn’t miss the noodles, instead pairing this with heaping servings of rice. — Jeeves de Veyra
Spicy Angus Gyudon at Gyudonya
Photo by Jeeves de Veyra
What sets Gyudonya’s humble salaryman’s beef rice topping apart from other pedestrian versions is that flavor packed crisp on top that one can can crumble to add flavors as one sees fit.
The spicy version comes with a togarashi crisp that can further add heat to an already spicy bowl. Get the one with Angus Beef and there’s no trace of any chewiness making it indulgently melt-in-your-mouth in the dish. — Jeeves de Veyra
Lobster at Uma Nota
Photo by JC Cailles Lo
I was surprised to discover that Uma Nota isn't just a place to party, but it also offers a proper dining experience. For both lunch and dinner, a chef’s menu by Andres Rendon is available, and I found the food straightforward in both presentation and flavors, with a nod to Brazil’s Japanese heritage. Brazil is home to the largest Japanese population outside Japan, yet this style of Nikkei cuisine still hasn't been fully discovered in our country compared to the more familiar Japanese-Peruvian interpretation.
One of my most memorable dishes is Coastal Brazil, which features lobster in a traditional seafood stew called Moqueca, complemented by farofa, a popular Brazilian side dish. It is served with cassava bread topped with cheese and honey chili, adding another layer of flavor and texture.
Overall, it is a great dining experience and the smarter choice. You can enjoy a proper meal, have some drinks, avoid the traffic, and simply spend the evening in one place with great live entertainment. — JC Cailles Lo
Lobster at Helm
Photo by JC Cailles Lo
Chef Josh Boutwood’s new menu at Helm is his most mature, impressive, and technically precise yet. With this offering, it truly deserves its two Michelin stars and solidifies its status as the only restaurant in the Philippines to have achieved this level of accolade. The menu centers on using a single ingredient as the main component of each course. This is no easy feat, as it tests creativity in transforming one main ingredient into different forms and textures while still creating a cohesive, compelling dish.
One impressive example is the American lobster, where every part of the ingredient is utilized, from the meat to the parts used to make crustacean fat and crustacean oil. Indulgent and seemingly simple, yet incredibly complex. — JC Cailles Lo
Picarones at Flow
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Photo by Cyrene de la RosaFlow, located at Green Sun Hotel in Makati, opened in December 2025 with a degustation menu tracing Latin American flavors through the team’s personal experiences and imaginative interpretations. Co-helmed by Chefs Kevin Uy and Gato Ong, the restaurant has unveiled its second menu last August 11, which presents Chef Kevin’s own take on some of his favorite Peruvian comfort foods that included an iconic Peruvian treat called picarones.
Flow’s version presented atop of a scoop of carabao-milk ice cream, three prim, spiced kamote donuts, drizzled with a warm syrup and topped with candied sweet potato leaves. A proper dessert that ended their new tasting menu in a very high note. — Cyrene de la Rosa