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Best Bites Jan

<p>If last month had a theme, it would be indulgence with intention. From playful reinventions and comfort plates to refined tasting-menu moments, January delivered dishes that were bold, generous, and full of personality. </p><p>And just when you thought matcha had claimed the spotlight, we were reminded why ube will always have the last word.</p><p>Here are the best things we tasted last month — the plates we’re still thinking about and already plotting a return for.</p><div><strong>Son and Raw Egg at Some Thai</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/1771157619551Son and Raw Egg at Some Thai.jpeg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>JC Cailles Lo</em></span></span></span></div><p>I finally snagged seats at the Podium branch of the Michelin Bib Gourmand and always full modern Thai restaurant Some Thai by Chef Jorge Mendez. Serving unapologetically inauthentic dishes that beam with creativity inspired by the chef’s own travels, the standout dish here is their playful take on the classic Son-in-law eggs, wittily named “Son and Raw Egg.” </p><p>Crispy, airy, fried egg whites are topped with raw egg yolk, drizzled with a soy-lime vinaigrette, and finished with cucumbers, cherry tomatoes, shallots, and cilantro. It’s impossible not to go back for a second serving of this addictive dish. A winner in both texture and flavor. <strong><em>-- JC Cailles Lo</em></strong></p><div><strong>KBL at Tiya’s House, South Palms MGallery Collection</strong></div><div><strong><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/1771396849199KBL - Tiyas House.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Jeeves De Veyra</em></span></span></span></strong>Chef Bettina Arguelles reinterpreted the textures in the KBL while still being true to the dish’s core ingredients. She made the kadyos into a bean paste, included boiled and crispy pork for two different textures of meat, and made the langka into crispy chips. </div><p>This is only available in the special LuzViMinda menu of Tiya’s House, South Palms MGallery Collection’s new event space. <strong>-- Jeeves De Veyra</strong></p><div><strong></strong></div><div><strong>Chili Cheese Sticks at Ayà</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/1771157651029Chili Cheese Sticks at Ayà.jpeg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>JC Cailles Lo</em></span></span></span></div><p>My favorite modern Filipino small plates spot, Ayà by Hapag, has added new dishes to its growing menu. They now call these Pulutan, a strong, uniquely Filipino reference to our eating habits, much like how the French have their apéro tradition. One nostalgic addition is the Chili Cheese Sticks, a tribute to our humble dynamite lumpia. </p><p>This elevated version is filled with jalapeños and a blend of four cheeses: Monterey, mozzarella, cheddar, and kesong puti. It comes with a fermented banana ketchup mayo dip and is best enjoyed with a glass of champagne. But that night I felt like going all local, so I opted for a Lambanog cocktail with green chilis and dalandan. Hot, hot! <strong><em>-- JC Cailles Lo</em></strong></p><div><strong>Molleja y Guisante Lagrima at Asador Alfonso</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/1771157684950sweetbreads.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Cyrene de la Rosa</em></span></span></span></div><p>This is sweetbreads done right: crisp, rich and deeply savory. It&#x27;s a refined play on richness via perfectly grilled sweetbreads with snow peas, beef au jus and egg yolk. Pure umami goodness, and one of many new reasons to try the newly launched tasting menu available at the 2/F dining area of one Michelin-starred Asador Alfonso. <strong><em>-- Cyrene de la Rosa</em></strong></p><div><strong>Khao Soy Pu at Benjarong, Dusit Thani Manila</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/1771396940220Benjarong - Khao Soi Pu.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Jeeves De Veyra</em></span></span></span></div><p>This Khao Soi is a spicier version of the dish served at the Benjarong-Potong collab last year. Watcharaphon “Ja” Yongbanthom certainly listened to the feedback and upped the spice level, so it’s just perfect when tempered with the fresh coconut meat scraped off from the sides of the coconut shell it’s served in. <strong><em>-- Jeeves De Veyra</em></strong></p><div><strong></strong></div><div><strong>Fish Ceviche at Flow</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/1771157735611ceviche.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Cyrene de la Rosa</em></span></span></span></div><p>I finally made it to one of the hottest new restaurants to open in town — Flow, located at the ground floor of the Green Sun Hotel on Chino Roces Extension. They serve an outstanding take on the Peruvian ceviche using the freshest catch of the day, which was a labahita or a local unicorn fish the night we went. </p><p>The very fresh fish was dressed in a light and refreshing guyabano leche de tigre and guyabano leaf oil, and was enclosed in a fine kamote mesh that added textural contrast and oomph to each bite. <strong><em>-- Cyrene de la Rosa</em></strong></p><div><strong>Catch of the Day at Bibio</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/1771396683899Bibio - Catch of the Day.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Jeeves De Veyra</em></span></span></span></div><p>Bibio current chef-in-residence Valentine Costuna rediscovers his heritage through ingredients and his twists on Filipino staples, which are leveled up by techniques learned through 7 continents and 46 border crossings. </p><p>He fricassées mung beans (munggo), giving it a bougie, bright buttery sauce, then tops it with fried butterflied fish. He&#x27;s only here until February, but this might make it to the restaurant&#x27;s regular menu.<strong><em> -- Jeeves De Veyra</em></strong></p><div><strong></strong></div><div><strong>Gambas Thermidor at Sobra</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/1771157777549Gambas Thermidor at Sobra.jpeg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>JC Cailles Lo</em></span></span></span></div><p>Athlete-turned-celebrity-turned-entrepreneur David Licauco has opened a second branch of his comfort-food concept Sobra at Opus Mall. The restaurant promises superlatives, aiming to provide dishes that are Sobra sa Sarap, Sobra sa Lasa, and Sobra sa Servings. Their signature tapa dish already has a strong cult following, and I must say their generous sweet-salty cured beef was outstanding. </p><p>But what truly caught my attention, and what I’ll definitely want to go back for, is their Gambas Thermidor. It is made with large prawns cooked Thermidor-style, with Harissa for added spice, a compound butter base with garlic and lots of herbs, then served with sourdough bread on the side. Ultra-indulgent and bursting with rich flavors! <strong><em>-- JC Cailles Lo</em></strong></p><div><strong>Iberico Pork with Apple Slaw at Cucina, Marco Polo Ortigas</strong></div><div><strong><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/1771397017941Marco Polo Cucina - Pork with Apple Slaw.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Jeeves De Veyra</em></span></span></span></strong>Pork chops always go well with apples. Marco Polo Ortigas&#x27; newly appointed executive chef, Alex Ensor, has this premium interpretation of that pair with a slab of tender Iberico pork and the crunch of apple slaw. This is available a la carte or as a part of The Crafted Table offer of the hotel’s all-day dining outlet, Cucina. <strong><em>-- Jeeves De Veyra</em></strong></div><div><strong>Tausug Specialty Tray at Palm Grill</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/1771157813831Tausug Specialty Tray at Palm Grill.jpeg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>JC Cailles Lo</em></span></span></span>It&#x27;s my first time at the Michelin Bib Gourmand Palm Grill by Chef Miggy Moreno, and I already knew I was in for a real treat. I have very little knowledge and exposure to Tausug cuisine, the food Moreno grew up with, so I was thrilled to try the dishes from Zamboanga, Basilan, Sulu, and Tawi-Tawi -- the region collectively known as ZamBaSulTa. </div><p>I didn’t overthink it and went for the specialty sampler tray for two even though I was a solo diner. It included the Chicken Pianggang stew slow-cooked for an hour in coconut milk and burnt coconut; the signature black beef soup Tiyula Itum made with burnt coconut, turmeric, and galangal; the Arabian-inspired Beef Kurma; a laing-like dish called Kaliya Puso made with banana hearts; and a grilled chicken dish with flavors similar to Indonesia, marinated in turmeric and Belachan shrimp paste. </p><p>It was an evening of discovery, and I truly felt transported to this part of Mindanao. I can’t wait to come back and learn more! <strong><em>-- JC Cailles Lo</em></strong><strong></strong></p><div><strong>A5 Wagyu Sirloin with Psychedelic Sauce</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/1771157850470wagyu.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Cyrene de la Rosa</em></span></span></span>From Fukuoka to Manila, Chef Seigo Fuchigami brings Kyushu’s terroir to life through an Italian lens. A pasta champion, fugu-licensed chef, and deeply rooted in seasonality, he presents a dialogue between Japan and Italy through his cuisine. Last year, he collaborated with Prologue for a special dinner highlighting fugu. </div><p>Fuchigami recently returned for another collaborative dinner, showcasing signature dishes that included perfectly cooked A5 Wagyu sirloin with a to-die-for trippy psychedelic sauce. Fellow fans of the chef will be thrilled to find out that he is part of a restaurant project opening in Greenhills soon! <strong><em>-- Cyrene de la Rosa</em></strong></p><div><strong>Chicken Rice with Chili Mint Sauce at Azuthai</strong><strong><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/1771396747879Azuthai - Chicken Rice with Chili Mint Sauce.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Jeeves De Veyra</span></span></span></strong></div><p>What elevates this chicken turmeric rice is that chili mint green sauce on the side that gives the dish spicy hot and cool notes. We were joking with Chef J that they should bottle the stuff and people would line up to buy it!<strong><em> -- Jeeves De Veyra</em></strong></p><div><strong></strong></div><div><strong>Duck confit at Mijo Reserve</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/1771157886231duck.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Cyrene de la Rosa</em></span></span></span>I’ve always enjoyed Chef Enrique Moreno’s duck dishes at Mijo Poblacion, so I wasn’t surprised to discover another delish duck dish at the newly-opened Mijo reserve in BGC. </div><p>This time it was Moreno&#x27;s take on the duck confit that didn’t deviate much from its classic roots, resulting in a deeply savory duck with tender and flavorful meat with a beautifully crisp exterior. It&#x27;s a rich yet most comforting addition to the menu at Mijo Reserve. <strong><em>-- Cyrene de la Rosa</em></strong><strong></strong></p><div><strong>Milanese Risotto at Manarola BGC</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/1771157926089risotto.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Cyrene de la Rosa</em></span></span></span>Tucked away with no signage, Manarola feels like a secret Italian supper club with brick walls, warm lighting, and a menu that leans into Chef Aaron’s modern take on Italian comfort food with an Asian twist. </div><p>What to order? Go for the roasted lamb chops or the Milanese risotto that turned out to be accompanied by a hearty, delicious beef osso buco (a classic combination) that makes this easy-to-miss place worth seeking out. <strong><em>-- Cyrene de la Rosa</em></strong><strong></strong></p><div><strong>Ubi Kinampay Cake at Flour Pot’s Cafe</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/1771157959390ube.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Cyrene de la Rosa</em></span></span></span></div><p>Before matcha, there was ube — and it’s high time it got its moment in the spotlight. So happy that Flour Pot Café, originally from Tagaytay, has opened a bakery/cafe in BGC, making it so much easier to grab a fix of my favorite ube cake — Flour Pot’s Ubi Kinampay cake made with the ube kinampay variety from Bohol. <strong><em>-- Cyrene de la Rosa</em></strong></p>

<p>Here are the best things we tasted last month — the plates we’re still thinking about and already plotting a return for.</p>

Here are the best things we tasted last month — the plates we’re still thinking about and already plotting a return for.

The best things we tasted in January 2026

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The best things we tasted in January 2026

JC Cailles Lo,

Cyrene de la Rosa,

Jeeves De Veyra

Published February 18, 2026 03:09 PM PHT

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