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An eight-course tasting menu in Makati that holds two Michelin stars and resists easy categorization. Chef Josh Boutwood, who trained under Raymond Blanc and did time at Noma, builds around Filipino seasonal ingredients without ever landing on a single continent. Crab fat broth arrives in a shell; colourful powders finish plates that are as precise as they are personal. The cooking is formally ambitious, the biography behind it genuinely hard to summarize, which is probably the point.
The awards strongest first
- Michelin Guide 2 Stars
- The 50 The 50 Discovery
One number, weighted & current 89
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to pin down.
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