LOOK: The MICHELIN Guide Arrives in the Philippines

According to the MICHELIN Guide, its independent and anonymous inspectors have begun exploring Metro Manila, Pampanga, Tagaytay, Cavite, and Cebu. From these thorough explorations, a highly curated selection will emerge, showcasing the country’s best dining scene and highlighting talented culinary masters who demonstrate finesse and respect for local culinary traditions.

“Our MICHELIN Inspectors have been following the evolution of the Filipino culinary scene with great excitement. The country’s deep-rooted culinary traditions, combined with a strong openness to global influences, create a uniquely diverse dining culture,” said Gwendal Poullennec, International Director of the MICHELIN Guides.

“In Manila, we see young, talented chefs redefining Filipino cuisine with fresh perspectives, while Cebu, as a leading tourist destination, offers an impressive range of dining experiences with world-class hospitality.”

Meanwhile, the Department of Tourism (DOT) expressed its overwhelming support for MICHELIN Guide’s arrival in the Philippines. Tourism Secretary Christine Garcia Frasco shared that they are proud to show the country’s thriving food scene and its vibrant history that translates well to our local cuisine.

“We extend our warmest welcome to the MICHELIN Guide whose international recognition of the Philippines’ rich culinary heritage celebrates the diversity of flavors and exceptional creativity that permeate our nation. We are proud to share our vibrant culture and distinct cuisines to the world, which can be enjoyed through exceptional dining experiences across our dynamic cities and beautiful islands. We invite travelers to visit the Philippines and experience the love, warmth, and creativity of Filipino cuisine, while savoring innovative culinary creations shaped by diverse global influences,” the tourism secretary said.

She added: “The arrival of the MICHELIN Guide is not only a testament to our country’s culinary excellence but also a significant leap forward for Filipino tourism, with gastronomy now forming a key part of our national tourism priorities. In the Philippines, every dish tells a story and every flavor is an invitation to experience our nation’s rich cultural tapestry.”

First published in 1900, the MICHELIN Guide was originally created to encourage road travel, boost tire sales, and feature listings of hotels, restaurants, mechanics, and gas stations. As its popularity grew, the company began hiring anonymous inspectors to visit and review restaurants.

Photo: MICHELIN

The selection will follow MICHELIN’s historic method, which is based on five universal criteria to ensure consistency. This includes:

• The quality of the ingredients
• The mastery of cooking techniques
• The harmony of flavors
• The personality of the cuisine
• The consistency both over time and through the menu as a whole.

Meanwhile, the MICHELIN star system debuted in 1926. One MICHELIN Star is awarded to restaurants that demonstrate “high-quality cooking that is worth a stop,” two MICHELIN Stars indicate “excellent cooking that is worth a detour,” and three MICHELIN stars are given to restaurants for “exceptional cuisine that is worth a special journey.”