With the arrival of the Michelin Guide in the Philippines, the country’s vibrant culinary scene is poised to receive the global attention it deserves. But while the entire country eagerly awaits the first Michelin-starred restaurants in the Philippines, there’s another recognition that’s just as exciting: Michelin’s Bib Gourmand awards.

Often overshadowed by the prestige of Michelin stars, the Bib Gourmand celebrates value-for-money restaurants that offer exceptional meals without the fine dining price tag. This award recognizes how incredible cuisine doesn’t have to come with a hefty bill.

An example of a Bib Gourmand awardeer Singapore's: Tiong Bahru B
Boneless Hainanese Chicken Rice | Photo: Tiong Bahru on Facebook

In the context of the Philippines’ vibrant and diverse food scene, the Michelin Bib Gourmand is a perfect opportunity to spotlight local restaurants that deliver remarkable flavors without the hefty price tag. From humble eateries to modern culinary innovators, these establishments capture the heart and soul of Filipino food culture.

We asked some of the country’s best chefs to give us their top picks for local restaurants they believe are worthy of a Bib Gourmand. The list reflects not just exceptional flavors but also the stories (and history) behind Filipino cuisine through the eyes of locals. We hope the Michelin Guide will take the opportunity to honor these experiences and celebrate Filipino food on its own terms, giving the world a taste of the Philippines’ rich culinary heritage.

IN THE CAPITAL CITY: Bustling Metro Manila is home to a vibrant food scene, blending traditional Filipino flavors with contemporary twists.

Sarsa Kitchen+Bar, where Chef JP Anglo’s bold take on Negrense cuisine is both flavorful and approachable, and Manam consistently delivers high-quality Filipino classics with a modern touch, making it a top contender for Bib Gourmand recognition. As Francis Tolentino, Executive Chef of Taupe, shares, “I love the twist in their modern palabok.” Tolentino praises its balance of tradition and innovation, making it an accessible yet exceptional dining experience. For those seeking a unique experience, Cochi by actor-turned-restaurateur Marvin Agustin specializes in cochinillo with perfectly crispy skin and tender meat, complemented by house-made sauces that elevate every bite.

Manam's palabok | Photo: Manam on Facebook

Mindanaoan cuisine makes its mark at Palm Grill by Miguel Cabel Moreno in Tomas Morato, Quezon City. Doreen Gamboa Fernandez awardee Chef Francis Lacson of Francesco’s describes Palm Grill as “a vibrant and unapologetically Mindanaoan culinary experience… transporting you to Zamboanga, Basilan, Sulu, and Tawi-Tawi.” Don’t miss the flavorful tiyula itum and pianggang chicken. In BF Homes, Parañaque, Bamba Bistro by Tina Legarda offers comfort food that feels like coming home. Lacson raves about their mussels in chorizo cream paired with their to-die-for Bamba bread.

Bamba Bistro's mussels in chorizo cream | Photo: Bamba Bistro on Instagram

For pizza lovers, Crosta Pizzeria stands out for its innovative take on this beloved classic, while Inato (from the team behind Toyo Eatery) offers sophisticated Northern Filipino dishes that continue to impress. Both establishments come highly recommended by Chef JP Anglo. 

One of Crosta's amazing pizzas | Photo: Costa on Instagram

Chef Sharwin Tee of Little Grace Pop-Up considers worthy Sincerity, a Binondo institution known for its legendary fried chicken and O Ah Chien (Oyster Cake). He says it’s a must-try for anyone exploring the city’s rich culinary history.

The famous oyster cake | Photo: Sincerity Restaurant on Facebook

Underrated but noteworthy, Hocto in Banawe and Azadore by Chef Tatung are also making waves with their creative yet affordable offerings, gaining a nod from Michael Santos, Executive Corporate Chef of Vikings Group. 

Azadore's casual dining | Photo: Azadore on Instagram

And from the team behind multi-awarded Hapag (which is one of the restaurants forecasted to get a Michelin Star), AYA is praised by Charles Montañez, Executive Chef of Mamacita, for its progressive approach to Filipino cuisine. Its intimate and charming space makes it a must-visit for tourists and locals alike. Meanwhile, he also says Chicken House Express in Makati keeps it simple and comforting, delivering consistent flavors that Montañez insists are “just good. All. The. Time.”

An evening shot of Aya | Photo: Aya on Instagram

According to their press release, the Michelin Guide is also evaluating establishments near Metro Manila. Chef Rhea Rizzo of Mrs. Saldo’s highlights Casa Luisa in Laguna for its authentic flavors and inviting ambiance.

Photo: Casa Luisa on Instagram

In Pampanga, Mila’s Tokwa’t Baboy is the go-to spot for the best tokwa’t baboy, made unique with celery leaves. Chef Sharwin Tee praises Mila’s bold flavors and exceptional cookery, proving that the simplest dishes can leave the most lasting impressions.

Also in Pampanga, Denlim’s Kitchen offers an intimate dining experience with straightforward, comforting dishes. Chef Sonny Mariano (corporate chef for The Matcha Tokyo Philippines, Scout’s Honor, and Seafood and Oyster Bar at The Grid Food Market & Public Eatery) praises Chef Dennis Lim for his consistency and attention to detail, making every meal feel personal and memorable.

iN THE PROVINCES: The Michelin Guide will also be dropping by Cebu, but if we’re hoping for the best, our chefs would love more provinces to be part of the guide. 

In Cebu, Entoy’s Bakasihan is known for its Nilarang na Bakasi (Reef Eel Soup) and Kinilaw na Sea Urchin. Chef Sharwin Tee describes it as “an amazing array of local dishes” that showcase the rich seafood heritage of the region. 

Nilarang na Bakes | Photo: Entoy's Bakasihan on Facebook

Breakthrough Cafe, Maridel’s, and Netong’s in Iloilo are leading the pack for Chef Rhea Rizzo of Mrs. Saldo’s. She recommends these local institutions for their consistent quality and dedication to tradition. Meanwhile, Roberto’s Siopao in Iloilo is legendary for its unique take on Filipino-style siopao, a favorite of Sharwin Tee, who considers it a true representation of local flavor.

A feast at Breakthrough Cafe | Photo: Breakthrough on Facebook

Chef Rhea also suggests that for a taste of Capiz, Mang Inaso and Spango Café are must-visits, offering comforting local dishes made with love and authenticity.

Davao’s Dod’s Ihaw-Ihaw is a culinary institution that serves the best Inihaw na Panga ng Tuna, according to Chef Sharwin Tee. The bold and smoky flavors reflect the rich culinary heritage of Davao, making it a must-visit for locals and tourists alike.

Not IG-perfect but so good,  the famous Panga ng Tuna | Photo: Dod's Ihaw-Ihaw on Facebook

In Siargao, CEV is carving its niche with fresh seafood dishes that capture the island’s laid-back, tropical vibe. Chef JP Anglo’s recommendation cements its status as a must-visit for adventurous foodies.

A typical table at CEV Siargao | Photo: CEV on Instagram

Meanwhile, Bacolod’s Aida’s Chicken Inasal and Sharyn’s Kansi are celebrated for their authentic local flavors, bringing the vibrant culinary scene of Negros Occidental to the forefront.

The Michelin Guide’s entry into the Philippines presents an exciting opportunity to showcase the country’s culinary diversity. From high-end establishments to humble eateries, each of these recommendations captures the heart of Filipino food culture — making them worthy contenders for the Michelin Bib Gourmand recognition. As Chef JP Anglo shared, there should be a balance of support and exposure between fine dining restaurants and casual establishments so everyone can benefit from the country’s first Michelin experience.