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Gallery by Chele
Filipino
Chele González trained at El Bulli and El Celler de Can Roca, which explains why a Filipino fine dining room in Bonifacio Global City feels like it has something to prove and the technique to prove it. The team tours the archipelago collecting regional inspiration, then translates it into a tasting menu format that holds a Michelin star. The setting reads more relaxed than the pedigree suggests, which either puts you at ease or makes you overdressed.
The awards strongest first
- Michelin Guide 1 Star
- The 50 The 50 Discovery
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Scallop tarts
“A selection of nibbles such as scallop tarts and flamed octopus are followed by Argentinian beef tenderloin with duck rice and black garlic or grouper with crab risotto and a chive emulsion.”
The 50 -
Flamed octopus
“A selection of nibbles such as scallop tarts and flamed octopus are followed by Argentinian beef tenderloin with duck rice and black garlic or grouper with crab risotto and a chive emulsion.”
The 50 -
Grouper with crab risotto
“A selection of nibbles such as scallop tarts and flamed octopus are followed by Argentinian beef tenderloin with duck rice and black garlic or grouper with crab risotto and a chive emulsion.”
The 50
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- Uma Nota Japanese Eat · 69
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