Filipino Cuisine Made its Debut into the Michelin Guide

Filipino Food is Getting International Recognition with its Debut in the Michelin Guide

The Philippines has made its debut in the Michelin Guide with the launch of the MICHELIN Guide Manila and Environs & Cebu 2026, announced on October 30, 2025. This historic achievement recognized nine restaurants with Michelin Stars—one earned a prestigious two-star rating, while eight others received one star. Additionally, 25 restaurants, including 19 in Metro Manila and 6 in Cebu, were honored with the Bib Gourmand distinction for outstanding food at reasonable prices, and one Green Star was awarded for sustainable gastronomy. Special awards were also presented for Young Chef, Service, and Exceptional Cocktails, highlighting local culinary talent and creativity. 

The guide celebrates the vibrant food scene, tradition, innovation, and hospitality found throughout the country, firmly placing the Philippines on the international culinary map.​

Notable Highlights

• 

  Two Michelin Stars: Helm by Josh Boutwood achieved two stars, marking a significant milestone in Philippine gastronomy.​

  https://www.joshboutwood.net/about

• One Michelin Star: The following restaurants received one star each: Asador Alfonso, Celera, Gallery by Chele, Hapag, Inatô, Kasa Palma, Linamnam, Toyo Eatery.​

  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

  
  

  
  
  

• Bib Gourmand: A new wave of family eateries and contemporary bistros, including Cochi by Marvin Agustin, were acknowledged for excellence and value.​

• Geographic Focus: The first Michelin stars were awarded to establishments in Metro Manila, with Bib Gourmands extended to Cebu locales, reflecting a lively mix of regional flavors.​

Cebu has officially entered the global culinary spotlight as 16 of its restaurants were recognized in the inaugural Michelin Guide Philippines 2026, with four earning Bib Gourmand honors and 12 named under the Michelin Selected category.

Significance

This debut signals global recognition of Filipino cuisine, chef-driven innovation, and unique local flavor traditions. The event cements Manila as an essential "Eat Manila" destination for food lovers, creating excitement for culinary travel and broadening international appreciation of the country’s dining culture

BREAKING! The Philippines is officially on the global culinary map! Helm by Josh Boutwood earns two Michelin stars, making history as the country’s first-ever two-star restaurant.

Eight more top restaurants, including Asador Alfonso, Celera, Gallery by Chele, Hapag, Inatô, Kasa Palma, Linamnam, and Toyo Eatery, each received one Michelin star in the inaugural Michelin Guide Philippines.

The awards, announced at an exclusive ceremony at the Manila Marriott Hotel, also recognized Gallery by Chele with the Michelin Green Star for sustainability and highlighted rising stars and exceptional service across the nation.

This is a historic moment for Filipino cuisine — the world is watching!

Meanwhile, In my previous posting, I indicated that my favorite recipe from our Special Filipino Dinner was Biko ( Sweet Rice Cake) topped with chocolate. 

Did you know that the best way to enjoy the cake was to mix a little bit of the chocolate toping with the rice cake. In that way you can taste the sweetness of the topping. Usually the toping is Caramel or Latik.  Latik is the toasted, crispy coconut curds used as a topping for biko, a Filipino sticky rice cake. It is made by cooking down coconut milk or cream, which causes the oil and solids to separate; the solid curds are then strained and toasted to a golden brown. 

Joel used the recipe of Linda's Orais Mother. Linda is a new THD Employee at the Front Desk. Again Welcome, Linda.

  

Finally, Speaking of Filipino Cuisine: 

I received numerous verbal comments from THD Residents, that they enjoy the special Filipino Dinner, THD offered celebrating FAHM. Here are some of the written comments, I received posted in my blogs.

Comment: Good morning, David. My name is Susan Taylor and I am Bob Fabry's wife. I just want to tell you how much we enjoyed the dinner you arranged for us this week. It was delicious!! I have not been familiar with Filipino food in the past, but that dinner convinced me I'd like to taste more of it. 

I have located two local restaurants, Tropa Modern Filipino in Lafayette and Isla Grande in Pleasant Hill. I'm sure you know both of them and I would like to know what you think of them. Also, are there other Filipino restaurants in the area? I'd really appreciate any information you can give me on this topic.

Thanks again for the dinner. All the best, Susan

My Response: Susan:   Tropa Restaurant in Lafayette is an upscale modern restaurant with the menu more on Party Filipino Dishes with Spanish Influence. Isla is an average good Filipino restaurant popular to the average Filipino palate. There is a Bib Gourmand Filipino Restaurant in the Temescal District of Oakland, The FOB Kitchen, that I also recommend. I appreciate your comment on employee turnover here at THD. If you need additional detail on the 3 restaurants mentioned above, I have written detailed postings previously. Just search on my blog or googled me typing David B Katague. A list of my blogs is on line. 

I love to talk to you in person if you have the time. Susan, here's my previous postings on Philippine Cuisine.

https://chateaudumer.blogspot.com/2025/07/the-rich-and-flavorful-world-of.html

David 

Jane W. commented on "The Filipino Special Dinner Was A Gastronomic Delight"

16 hours ago

Such a wonderful change…..in so many ways! Thanks…..and kudos to you for your ‘insistence!’

David B Katague commented on "The Filipino Special Dinner Was A Gastronomic Delight"

18 hours ago

What a delightful evening, David, thanks to you!!! Each dish was delicious and carefully chosen to teach us more about your fascinating heritage! I really enjoyed your choices and explanations, along with recipes. Thank you for creating this remarkable dinner for us all. With appreciation, Sue & Mitzi

Linda B commented on "The Filipino Special Dinner Was A Gastronomic Delight"

20 hours ago

David, I was reluctant at first, but I also wanted to try it. Four of us at our table just loved it! Thank you for putting in the time to put it all together. Delicious!!!!

Andi commented on "The Filipino Special Dinner Was A Gastronomic Delight"

22 hours ago

Great meal, especially the chicken…very tender and juicy. Thanks, David and THD kitchen!

The Filipino Special Dinner Was A Gastronomic Delight

Special Filipino Dinner Celebrating Filipino-American History Month (FAHM) here at THD 

Notice the Miniature Philippine Flag planted on the Sweet Rice Cake top with Chocolate

Wednesday Night Special Filipino Dinner was a Gastronomic Delight. The Lumpia served was Shanghai ( small version of the typical classic lumpia), but was delicious. The Beef Sinigang was great (although if I am cooking for a pure Filipino palate, I would add a little more souring agent -Tamarind sauce),  The chicken adobo was perfectly-cooked. Again, If I am cooking for a Pure Filipino Palate, I want more a vinegary-taste. However, because THD is 99.9% non-Filipino, the dish was perfect. Note that I am the only Filipino-American resident here at THD ( Total current residents in the 4 buildings is 150) . The icing to the cake and my Food Winner for the evening was the Biko (Sweet Rice Cake) top with a small chunk of Chocolate with the miniature Philippine Flag ( see Photo above). 

Kudos to Joel ( pronounced Who Well, not Joe Well) and His industrious Kitchen Crew, as well Carmen's and Emilia efficient and Patient Servers. Special mention to Our Dinner Server-Martha. Last, but not least to THD management to make this a Repeat Event during the Month of October.     

 I took some photos as follows:         

The Lumpia with the Sauce-This is a basic Lumpia. It is also known as Lumpiang Shanghai. The filling is composed of ground pork along with minced onions, carrots, seasonings, and egg.

Beef Sinigang

Chicken Adobo with Steam White Rice and Green Beans

Jenny took some photos as Follows:  Here's her message to us All! 

Me and Oldest Son-Dodie (Diosdado)-Dodie katague linkedin

Thank you so much for your wonderful idea and coordination with THD on this very special dinner tonight to celebrate Filipino American History Month!   It was a special  evening and dinner for all our residents – Everyone was looking forward to it and  expressed to me how much they enjoyed it as they were dining and leaving Newton’s tonight.    So happy we could all enjoy this special event together, try new food and learn new things too.    Thank you, Thank you! Enjoy these wonderful photos of you and Dodie, and friends! Best always,  Jenny

 

You are welcome Jenny. And Thank you to All Residents who expressed their Financial help for the special lumpia appetizer. It's my treat to you all and special thank you for being my good neighbors and bridge and mahjong partners here at THD for the last 2.5 years.

Another THD Personel News: I heard Kristi Lucero quit her job today. If this is true the curse of Rapid Employee turnover is raging and has not been broken.  

Comments: DEAR DAVID,
BRAVO FOR WHAT YOU MADE POSSIBLE FOR THD AT WEDNESDAY’S WONDERFUL DINNER . YOUR TRADITIONAL FOOD IS DELICIOUS AND CAPTIVATING.. 🤗RICHARD

How to Cook Lumpia: Special Filipino Dinner This Wednesday

This posting is inspired by my recent posting on THD Special Filipino Dinner, in connection with Filipino-American History Month Celebration for the Month of October, tomorrow, Wednesday, October 29.   The Lumpia appetizer was omitted in the above menu, but it will be served. It is my treat to all my Fellow THD residents, because this dinner is special as we celebrate Filipino-American History Month(FAHM) here in the THD (US) and my Filipino-American heritage.  

So a number of my fellow residents have asked me, What Is Lumpia, Sinigang, Adobo and Biko ? The following posting will answer your query. 

Lumpia are fried spring rolls that are found in Filipino and Indonesian cuisines. The rolls traditionally feature a thin pastry skin (a.k.a. a lumpia wrapper) and are often stuffed with a savory mixture of ground pork and vegetables.

This is the  step-by-step recipe:
1. Make the filling: Cook the pork until crumbly and set aside. Drain most (but not all) of the grease. Cook the onion and garlic in the remaining grease. Return the pork to the pan and stir in the veggies, cilantro, and seasonings. Remove from heat and let cool.
2. Assemble the lumpia: Place three tablespoons of the filling on the wrapper and follow the instructions to roll and seal the lumpia. Repeat until all the rolls are assembled.
3. Fry the lumpia: Heat oil ( medium) in a skillet. Fry the lumpia three to four rolls at a time. Turn until all sides are brown. Drain on a paper towel.
How to Serve LumpiaLumpia is often served with a sweet chili dipping sauce (this 5-ingredient Hot and Sweet Dipping Sauce is an excellent choice). If you're sensitive to heat, you could try with a classic Sweet and Sour Sauce.

Make it a meal by pairing your lumpia with Garlic Fried Rice or serving it as an appetizer for a traditional Filipino main dish, such as Caldereta.

How to Store Lumpia 
Allow the rolls to cool, then transfer the leftovers to an airtight container or wrap them tightly in foil. Store the lumpia in the refrigerator for up to four days.

Can You Freeze Lumpia?  Yes, but it's best to freeze the lumpia before you fry it.

To freeze un-fried lumpia: Arrange the cooled rolls on a baking sheet, then cover with storage wrap. Freeze for a few hours or up to overnight. When the lumpia are frozen solid, transfer the rolls to a zip-top freezer bag (don't forget to squeeze out the excess air) or another freezer-safe container. Wrap in foil for added protection. Lumpia can be frozen for up to three months.

There's no need to thaw — just go ahead and fry the lumpia from frozen.

Ingredients

1/2X

1X

2X

Original recipe (1X) yields 15 servings

• 1 tablespoon vegetable oil

• 1 pound ground pork

• ½ cup chopped onion

• 2 cloves garlic, crushed

• ½ cup minced carrots

• ½ cup chopped green onions

• ½ cup thinly sliced green cabbage

• 2 tablespoons chopped fresh cilantro (Optional)

• 1 teaspoon ground black pepper

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon soy sauce

• 30 lumpia wrappers

• 2 cups vegetable oil for frying, or as needed

1. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add pork; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Remove pork from the pan and set aside. Drain grease from the pan, leaving just a thin coating.

2. 

   Add onion and garlic to the pan; cook and stir until fragrant, about 2 minutes.

3. 

   Stir in cooked pork, carrots, green onions, cabbage, and cilantro. Season with pepper, salt, garlic powder, and soy sauce. Remove from the heat, and set aside until cool enough to handle, about 5 minutes.

4. 

   To assemble lumpia: Place 3 heaping tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving a 1 ½ inch space at both ends.

5. 

   Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tightly to close.

6. 

   Moisten the other side of the wrapper with water to seal the edge. Transfer to a plate and cover with plastic wrap to retain moisture. Repeat to assemble remaining lumpia.

7. 

   Heat 1/2 inch vegetable oil in a heavy skillet over medium heat for 5 minutes. Slide 3 to 4 lumpia into the hot oil (medium), making sure the seams are facing down. Fry, turning occasionally, until all sides are golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat to fry remaining lumpia.

8. 

   Serve immediately. Enjoy!

9. 

Reference:

https://www.allrecipes.com/recipe/35151/traditional-filipino-lumpia/

My Personal Variation of the Recipe: 

My own variation of the recipe: I add chopped jicama or water chestnuts to the 1:1 mixture of ground beef and pork. In some recipes, I prepare a vegetarian lumpia with just mixed chopped vegetables, and bean sprouts. The tricked is the crispy and thin lumpia wrapper than you buy in the Filipino store. The Chinese wrapper is thick and not as crispy and yummy as the Philippine lumpia wrapper.       

 

Fry in Medium Heat: Use High Grade Olive Oil or Equivalent for Better Nutritional value. 

Meanwhile, here's the description of the other dishes to be served this Wednesday at our Special Filipino Dinner,

Beef sinigang and chicken adobo are two iconic Filipino dishes, each representing a distinct culinary tradition in the Philippines.

The Soup: Beef Sinigang

Beef sinigang is a Filipino sour soup, traditionally made by simmering beef (such as brisket, shank, or short rib) in a broth flavored with a souring agent—usually tamarind, but sometimes guava, green mango, or calamansi. The soup is enriched with a variety of vegetables, commonly including tomatoes, onions, spring beans, eggplant, okra, daikon radish, and water spinach (kangkong). The hallmark of sinigang is its tart, tangy, and refreshing flavor profile, usually served hot with steamed white rice.​

The Main Dish: Chicken Adobo

Chicken adobo is a classic savory Filipino dish featuring chicken pieces braised in a mixture of vinegar, soy sauce, garlic, black peppercorns, and bay leaves. The meat is first marinated in the blend, then simmered until tender, creating a rich, salty, tangy, and slightly sweet sauce that is deeply infused into the chicken. Some variations include the addition of brown sugar, onions, or coconut milk. Chicken adobo is typically served with white rice and is recognized for its simple preparation method and signature flavor.​

Summary Table

Dish	Main Protein	Cooking Method	Distinctive Flavors	Typical Vegetables	Key Ingredients
Beef Sinigang	Beef	Simmered in soup	Sour, tangy, fresh	Tomatoes, kangkong, okra, etc.	Tamarind (or guava), vegetables
Chicken Adobo	Chicken	Braised in vinegar/soy sauce	Savory, tangy, salty, mild sweet	Usually none (garnished only)	Vinegar, soy sauce, garlic, bay

Both dishes are much loved and staple comfort foods in Filipino homes, with each evoking regional twists and family secrets for maximum flavor and satisfaction.​

Finally, for the Dessert:

Biko is a Filipino sweet sticky rice cake made from glutinous rice, coconut milk, and dark brown sugar, and is often topped with a caramelized coconut topping called latik. Sticky sweet rice is the type of rice, also known as glutinous rice, that gives biko its chewy and sweet texture after being cooked with the other ingredients

My Food For Thought For Today:

https://www.facebook.com/reel/2059700201466311