Vlad Bunoan

The best things we tasted in November 2025

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ABS-CBN Lifestyle

<p>Last month, Manila’s dining scene served up a mix of bold creativity and comforting classics. From Michelin-starred restaurants to intimate pop-ups, the city offered everything from playful amuse-bouches and perfectly executed seafood to indulgent desserts and house-baked staples.</p><p>Whether it was reimagined longganisa, or Christmas fruitcakes, these dishes showcased the talent, imagination, and stories behind the chefs. Here are the standout bites from November.</p><div><br/></div><div><strong>Longganisa at Linamnam</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px;display:block"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1766134539660Longganisa at Linamnam.jpg" style="width:633px;display:block" class="fr-fic fr-dib" alt="JC Cailles Lo"/><span class="fr-inner" style="text-align:left"><em>JC Cailles Lo</em></span></span></span></div><p>I braved the trip from Quezon City to Linamnam, the newly awarded one-Michelin-star restaurant in Marcelo Green Village, Parañaque, because it had been a long time since I last visited Chef Baldosano, who also won the Michelin Young Chef Award. </p><p>The place has improved significantly since my last visit in 2020, with a more relaxed dining atmosphere and better interiors. </p><p>One dish that caught my attention was a very familiar longganisa, reimagined as an amuse-bouche that tastes like breakfast. It is made with Calumpit longganisa, layered over steamed cassava, topped with longganisa cream, and finished with suka gelée. <strong><em>— JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Pineapple bun &amp; iberico at Little Miss Saldo’s </strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px;display:block"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1766134596498Jamon.jpg" style="width:633px;display:block" class="fr-fic fr-dib" alt="Cyrene de la Rosa"/><span class="fr-inner" style="text-align:left"><em>Cyrene de la Rosa</em></span></span></span></div><p>Little Miss Saldo’s is the more casual, dressed-down counterpart of Mrs. Saldo’s, shifting from tasting menus to a more approachable à la carte format. </p><p>An early favorite on its current menu is the deceptively simple jamón sandwich layered with generous slices of jamón ibérico and tucked into Little Miss Saldo’s house baked pineapple bun. — <strong><em>Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Fried Pizza (Pizza Fritta) at Pocofino Greenhills Mall</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1766134627438Pizza.jpg" style="width:960px;display:block;height:auto" class="fr-fic fr-dib" width="960" alt="Pocofino/Facebook"/><span class="fr-inner" style="text-align:left"><em>Pocofino/Facebook</em></span></span></span></div><p>Pocofino has recently expanded its menu to include wood-fired Neapolitan pizzas and pizza fritta at its Greenhills branch, now recognized as Metro Manila’s first AVPN-certified pizzeria, meeting the strict standards of the Associazione Verace Pizza Napoletana. </p><p>More than its pizza, it’s fried pizza or pizza fritta (pizza dough fried until crisp and airy rather than baked ) in my opinion is the must-try. Don’t miss the four-cheese pizza fritta, finished with a hint of citrus curd. — <strong><em>Cyrene de la Rosa</em></strong></p><div><strong></strong><br/></div><div><strong>Hamachi Crudo at Taupe, Balmori</strong></div><div><strong><span class="fr-img-caption fr-fic fr-dib" style="width:633px;display:block"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1766134674098Hamachi Crudo at Taupe, Balmori.jpg" style="width:633px;display:block" class="fr-fic fr-dib" alt="JC Cailles Lo"/><span class="fr-inner" style="text-align:left"><em>JC Cailles Lo</em></span></span></span></strong></div><p>Taupe by Chef Francis Tolentino is back at Balmori in Rockwell and is impressively becoming a favorite of the Rockwell crowd, with a longer pop-up duration than usual. I was impressed with its unique take on Hamachi Crudo. </p><p>As Sous-chef Marc De La Cruz explained, the wet-aged hamachi is served with a brown butter lemongrass sauce with pink peppercorn, layered on top of yuzu ponzu, fermented pineapple salsa, shrimp fat, onion jam, and a dash of Asin Tibuok. This is the kind of crudo dish I want to eat with white rice haha. — <strong><em>JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Chicken Satti at Lore</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px;display:block" width="633"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1766134710478Chicken Satti at Lore.jpg" style="width:633px;display:block" class="fr-fic fr-dib" alt="JC Cailles Lo" width="633"/><span class="fr-inner" style="text-align:left"><em>JC Cailles Lo</em></span></span></span></div><p>Back at Chef Tatung’s Lore, located at One Bonifacio High Street Mall, for the launch of his newest book entitled Pinas Simpol. </p><p>After the event, I also had dinner there and ordered Chicken Satti, among many other delicious items. This Zamboanga-style skewered chicken was very generous, and the meat was moist and tender. It came with a spiced red broth that also serves as a dipping sauce, typically made with tomatoes, chilies, turmeric, ginger, and annatto, plus peanut sauce. I think there were five sticks per serving for sharing, and I finished them all. — <strong><em>JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Grilled Chilean Seabass at Kwann pop-up in The Peak</strong> </div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px;display:block" width="633"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1766134756701Grilled Chilean Seabass at Kwann Pop-up in The Peak .jpg" style="width:633px;display:block" class="fr-fic fr-dib" alt="JC Cailles Lo" width="633"/><span class="fr-inner" style="text-align:left"><em>JC Cailles Lo</em></span></span></span></div><p>The Peak at Grand Hyatt recently welcomed Chef Joe Jantraget of the acclaimed one-Michelin-star restaurant Nawa Thai Cuisine for a limited run. This restaurant also won the 2024 Michelin Best Opening award. But what he introduced and served in Manila were the dishes from his other equally impressive restaurant, Kwann. </p><p>I loved his take on Grilled Chilean Seabass with charred onion relish and a sauce inspired by Tom Khem, a traditional pork and egg dish braised in caramelized sugar, fish sauce, soy sauce, and ginger. It was a refreshing execution to have this kind of sauce on seafood. — <strong><em>JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Pompano Fish Tartare at Goxo</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px;display:block" width="633"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1766134781840Pompano Fish Tartare at Goxo.jpg" style="width:633px;display:block" class="fr-fic fr-dib" alt="JC Cailles Lo" width="633"/><span class="fr-inner" style="text-align:left"><em>JC Cailles Lo</em></span></span></span></div><p>One of my all-time favorite dining places in Makati, the intimate Goxo from the Bar Pintxos Group, has recently launched a new menu. Menu Series 3 remains very Basque in foundation, but now clearly has more Filipino inspiration. </p><p>The big revelation for me was the Fish Tartare, which features a silky anchovy jus balanced with the acidity of calamansi and a fermented paste made with yuzu. </p><p>For the protein, Chef  Albert Mendoza used pompano fish, which tasted as buttery as hamachi to me. So yes, you can actually eat pompano raw! Go and try it at this underrated restaurant.— <strong><em>JC Cailles Lo</em></strong></p><div><br/></div><div><strong>Abalone at Born pop-up in Red Lantern</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1766134829198Abalone at Born Pop-up in Red Lantern.jpg" style="width:633px;display:block" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><em>JC Cailles Lo</em></span></span></span></div><p>One of my favorite chefs from Singapore, Chef Zor Tan of the one-Michelin-star restaurant Born, was the guest chef at Red Lantern in Solaire for three nights. He was also recently awarded two knives from The Best Chef Awards. It was such an exceptional experience to try his cooking without needing to fly abroad. </p><p>A standout dish was his versatile and iconic creation featuring jade fungus and chicken fat emulsion. He makes a point of incorporating local ingredients whenever he cooks in a different country. And for this version, instead of using the original monkfish, he added our local abalone to this super-flavorful and decadent dish. Great execution! — <strong><em>JC Cailles Lo</em></strong></p><div><br/></div><div><strong>House Rib-eye at Dr. Wine BGC</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px;display:block"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1766134871598Beef.jpg" style="width:633px;display:block" class="fr-fic fr-dib" alt="Cyrene de la Rosa"/><span class="fr-inner" style="text-align:left"><em>Cyrene de la Rosa</em></span></span></span></div><p>Once synonymous with late-night wine, charcuterie boards, and post-dinner revelry, Dr. Wine has quietly come into its own after the pandemic. Beneath the familiar wine-fueled buzz is an improved food program, led by chef</p><p>Marc Silvestre and team. Menu is focused on honest, crowd-pleasing, classic French comfort food. </p><p>On a recent visit, I really enjoyed its house rib-eye steak that was dry aged in house for 21 days. What used to be just an after-hours drinking joint is now also a food destination in its own right. — <strong><em>Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Torrijas at Samira by Chef Chele Gonzalez</strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px;display:block"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1766134900999Torrijo.jpg" style="width:633px;display:block" class="fr-fic fr-dib" alt="Cyrene de la Rosa"/><span class="fr-inner" style="text-align:left"><em>Cyrene de la Rosa</em></span></span></span></div><p>Chef Chele Gonzalez’s new menu at Samira by Chele Gonzalez, located at Anya Resort Tagaytay, features a to-die-for version of torrijas — the Spanish cousin of French toast. Soaked, custardy, and extra creamy, it’s richer, deeper, and somehow even more comforting than the classic, and easily one of the most memorable desserts I tasted last month. — <strong><em>Cyrene de la Rosa</em></strong></p><div><br/></div><div><strong>Homemade Fruitcake at Betina’s Kitchen </strong></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:633px;display:block"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1766134931441Fruitcake.JPG" style="width:633px;display:block" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><em>Cyrene de la Rosa</em></span></span></span></div><p>For most fellow fruitcake lovers like me, it just wouldn’t be Christmas without homemade fruitcake. And this one truly delivers. Made the old Spanish way by Betina Legarda (a.k.a. mom of Chef Tina Legarda of Michelin-select Kumba and Bamba Bistro) from a heirloom recipe.</p><p>Betina’s fruitcake is packed with a richly studded combination of fruits and nuts aged in rum. Rich, boozy, and deeply nostalgic, it’s the kind of fruitcake you keep craving for long after the holidays are over. — <strong><em>Cyrene de la Rosa</em></strong></p>

<p>From Michelin-starred creations to comfort-food favorites, these are the standout dishes that defined Manila’s dining scene last month.</p>

From Michelin-starred creations to comfort-food favorites, these are the standout dishes that defined Manila’s dining scene last month.

The best things we tasted in November 2025

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The best things we tasted in November 2025

ABS-CBN Lifestyle,

JC Cailles Lo and Cyrene de la Rosa

Published Dec 20, 2025 11:00 AM PHT

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