The 38 Must-Try Restaurants in Manila

Filipino breakfasts are known for their savory and hearty nature, epitomized by the famous tapsilog, a combination of tapa (cured beef), sinangag (fried garlic rice), and itlog (fried egg). Since 1949, Rodic’s has been serving a version that is tender, sweet, and shredded like corned beef. A student documentary about the restaurant reveals that owner Pacita Tecson was inspired to shred the beef by her sister, aiming to make the traditionally tough tapa more manageable for children and the elderly. Every Sunday morning, families gather at the University of the Philippines branch, eagerly lining up for the signature red and white boxes of tapsilog.

In 2018, owners Biboy Cruz and Cereb Gregorio, who also run Kusina Luntian in Baler (a popular surf destination northeast of the city), launched their Manila counterpart under the name Gubat. This restaurant specializes in binalot, meals wrapped in banana leaves, and is set in a charming bonsai garden that encourages diners to eat with their hands. Signature dishes include lechon kawali (crispy deep-fried pork belly), adobo, and piniritong isda (fried blue marlin steak), all served with rice and lightly pickled vegetables.

Situated on the famous Maginhawa Street in Quezon City, Provenciano offers heirloom Filipino dishes in a charmingly renovated house. Highlights include adobong pusit sa bawang (baby squid simmered in vinegar and squid ink), KBL (a mix of pigeon peas, pork hocks, and jackfruit), and sugpo sa alavar (prawns cooked in coconut milk, ginger, and turmeric). Be sure to try the bibingka (coconut rice cake with salted egg) and puto bumbong (glutinous purple rice cake) before you go.

With the launch of RuPaul’s Drag Race Philippines in 2022, the drag scene in Manila has reached new heights. Butterboy, an online specialty bakery that has transformed into a weekend cafe, hosts lively Saturday drag brunches and meriendrag (a playful twist on merienda, or snack time), featuring daytime drag shows accompanied by a selection of pastries and sandwiches. Owned by Hilder Demeterio and Jayson So, who describe themselves as “not pastry chefs, just pastry gays,” Butterboy accepts preorders for delivery from Tuesday to Sunday (no dine-in during weekdays), welcomes walk-ins from 8 a.m. to noon on weekends, and offers event reservations on their website.

Buen Comer originated from a lively debate among five friends over the perfect food to enjoy with drinks. The outcome? The kare-kare burrito, a fusion of Tex-Mex and Filipino cuisine that has garnered a devoted following, featuring the traditional oxtail and peanut stew wrapped in a tortilla. The menu also includes steak and fries, as well as a Caesar salad burrito, all designed to pair perfectly with beer.

During the peak of strict pandemic lockdowns, Half Saints’ founders, Christine Roque and Jo Arciaga, faced the tough task of revamping their cafe's menu, leading to an impressive selection of pastries. While their main dishes like arroz con pollo are delightful, the highlight is the Merci Buko Cream Puff, a choux au craquelin filled with coconut custard and young coconut bits, topped with roasted pili nuts. Don’t miss the Gruyere brown butter cookies and their unique take on the local favorite crema de fruta, which is served encased in liqueur gelée. Roque and Arciaga are also gearing up to open their first international branch in Tokyo.

Marikina, a walkable city located on the eastern side of Manila, has emerged as a culinary hotspot. The area features numerous budget-friendly restaurants and cafes, along with a popular stretch called Puto Avenue, where you can find small stalls serving traditional Filipino treats like suman (glutinous rice) and pichi-pichi (sweet cassava). No visit to Marikina is complete without stopping by Rocha’s Puto and Kuchinta, renowned for its puto Marikina, a delightful blend of steamed rice cake and kuchinta topped with cheese.

Every morning, Mang Leo sets up along Esteban Abada Street, skillfully wrapping sliced sweet plantains in spring roll wrappers. His turon—crispy fried banana lumpia filled with langka (jackfruit) and drizzled with caramelized sugar—is a hidden gem in the neighborhood. Together with his son Jeric, they serve until everything is sold out, which can happen as early as 4 p.m. This delightful snack is a favorite for locals and office workers alike, many of whom order in bulk at P20 each (approximately 34 cents).

After losing his job as an electrician at one of Manila's oldest distilleries in 1994, Rado Bautista ventured into the food business. Today, his roadside Mytoury, Dinogoy, is a beloved spot in Tondo, one of the city’s oldest and most densely populated districts. He is particularly famous for his tumbong soup, a savory clear broth featuring pig’s large intestines, spring onions, and garlic. This creamy delight is priced at about P125 (around $2.20) with a side of rice. Rado's menu also includes asado (sweet braised pork), kamto (beef brisket) soup, and crispy lechon kawali served with grated papaya. Note that Simon Street can be tricky to locate, but it's roughly two blocks away from Ugbo, another popular food destination.

For a delicious meal best enjoyed with a cold San Miguel beer, visit Habanero in Cubao X, a vibrant community space for artists and musicians. The restaurant truly shines in the evening when the atmosphere is lively. Many dishes and drinks feature habanero chiles, but the star is the lechon habanero, a kilogram of sous vide and deep-fried pork belly, sliced and served with chiles and a soy sauce dip. Accompanying this dish are mustasa (mustard) leaves and buro (fermented rice and fish) to add a zesty balance to the rich flavors of salt, fat, and heat.

A stroll down Ongpin Street, a key thoroughfare in Binondo, Manila’s historic Chinatown, often kicks off with a stop at the modest stall of Shanghai Fried Siopao. These fluffy, slightly sweet buns are toasted on the bottom and filled with a sweet-savory meatball sprinkled with chives. They’re available individually for about P17 (around 30 cents).

Globe Lumpia House is a quaint Mytoury in Quiapo’s historic Globe ThDinogo, operating since 1956. Renowned for its lumpiang sariwa, these fresh vegetable spring rolls are crafted with ubod (heart of palm) and topped with crushed peanuts, garlic, and sweet sauce. If you see a line stretching out onto Raon Street in downtown Manila, you’ve found the right place.

This local microbrewery is nestled on a side street off one of the city’s notable food hubs, Wilson Street in the San Juan area. The craft beer scene has surged since the pandemic, with El Depósito being one of the first microbreweries to establish a taproom in 2021. Here, you can sample a variety of single-hop IPAs, and the venue hosts local brewery competitions and DJs on select weekends.

You can't miss this Cali-inspired taqueria owned by Mano Lotho when cruising down Wilson Street in San Juan; just look for the distinct industrial building at the corner of Wilson and Arras with a few tables outside. Don't miss the buche (confit pork stomach) and tempura shrimp tacos, paired with the day's featured boozy agua fresca. Start off with the chips and queso, showcasing their fantastic house-made tortillas.

Located opposite the Golden Mosque in downtown Manila, June-Nairah serves a diverse array of homestyle Maranao dishes. The Maranao, known as 'the people of the lake,' are an Indigenous group from Mindanao, primarily inhabiting the Muslim Bukidnon-Lanao region. Their cuisine features ingredients like palapa (a blend of shallots, ginger, and chiles), coconut, and turmeric. Key dishes to try at June-Nairah include chicken piaparan and beef rendang.

Cheech and Chang, playfully named after the iconic stoner duo, has quickly become a local favorite in the west Kapitolyo area of Pasig. This open-air, bike-friendly spot gained popularity as restrictions eased during the pandemic, serving up a menu of dishes influenced by Chinese, Singaporean, and Taiwanese cuisines. Highlights include chicken and duck baos, bak chor mee, and dan dan noodles. Don't miss the fried chicken skin if it's available, and pair your meal with a Spicy Mango Diwata cocktail from the adjoining Lotus Gin Room.

Since its inception in 1979, Cafe Adriatico has been credited with ushering in Manila's bistro and café culture. Journalist Larry J. Cruz transformed an antique shop at the corner of Macario Adriatico Street and Remedios Circle in Ermita into a charming Parisian café, which became a cultural landmark in the historic Malate area during the '70s and '80s. The café is particularly renowned for its merienda offerings, including ensaymada (a soft pastry topped with sugar and cheese), suman sa lihiya (glutinous rice cake with lye water), and tsokolate eh (a rich chocolate drink) served in a small cup.

The Aristocrat has roots dating back to the 1930s and is widely regarded as one of Metro Manila's favorite dining spots. It's famous for its sweet barbecue chicken served with java rice and the unique Flying Saucer sandwiches, both creations of matriarch Lola Engracia “Asiang” Cruz Reyes. Enjoy traditional Filipino dishes such as lumpiang ubod (heart of palm), beef dinuguan (beef blood stew), and pancit canton (stir-fried noodles with vegetables), or indulge in desserts like carrot cake and mamon (chiffon sponge) loaves.

Located near the residential area of Makati, Goto Monster offers a creative take on beef tripe porridge. Popular dishes include goto paired with bagnet (Ilocano-style deep-fried pork belly) and chicharon bulaklak (crispy pork intestines). Each bowl comes with a salted egg and generous fried garlic. Don’t miss the house-made ice cream pops, especially the leche flan and ginataang halo-halo flavors. Open 24 hours, Goto Monster is perfect for late-night cravings between midnight and 3 a.m. after a night out in Manila.

Situated on the second floor of an unassuming apartment block in Poblacion, Lampara offers a delightful array of hearty neo-Filipino dishes and cocktails. The restaurant is helmed by young chefs RJ Ramos, Prince Tan, and Alphonse Sotero, each bringing experience from esteemed fine dining establishments. Standout dishes include rice cups (inspired by lumpia), dinuckduckan (a duck take on Ilocano dinakdakan), and crispy porchetta accompanied by star anise reduction and pork floss. Be sure to indulge in their creative desserts, particularly the yema and tsokolate (sweet custard and chocolate).

David Ong co-manages this cocktail lounge and listening room alongside The Curator. Here, you'll find an impressive array of cocktails complemented by an all-vinyl playlist pouring from a custom sound system. Like The Curator, Oto frequently features global bartender takeovers and showcases the city's top young DJs on most weekends, making it a vital hub in Manila's nightlife and music scene. While every cocktail on the menu is exceptional, don’t hesitate to ask the skilled and friendly bartenders for their personal favorites.

Margarita “Gaita” Forés, the winner of Asia’s Best Female Chef 2016, is renowned for her Italian restaurants, including the Cibo chain and the upscale Lusso. At Grace Park, a farm-to-table establishment she opened in 2013, she beautifully combines her passions for Italian and Filipino cuisine by using local and organic ingredients such as capiz bihod (fish roe), diwal (angel wing clams), and adlay (Job’s tears). Popular dishes include organic lechon, lamb adobo, and spaghettini with baby crab fat.

Tetsuo's menu features a selection of East Asian comfort foods like baos, fried noodles, and Japanese fried chicken, accompanied by various spices including sansho (lemon and pepper), ichimi (mild heat), and Kaneda (hot and spicy), the latter named after the protagonist from the cyberpunk classic Akira. Unlike its first branch in Quezon City, the trendy Poblacion location stays open late and offers canned beverages like Strong Zero, Horoyoi, and One Cup Ozeki. According to co-founder Sean Bautista, the restaurant aims to support the creative community, particularly musicians and artists.

Gallery by Chele is the reimagined version of Gallery Vask, the renowned restaurant by chef Chele Gonzalez. Co-developed with chef Carlo Villaflor, it focuses on haute cuisine using local and regional ingredients such as gotu kola (also known as takip-kuhol, a traditional medicinal plant) and ulang (river prawn). Unlike its predecessor Vask, which offered only a tasting menu, Gallery by Chele features a la carte options as well as several set menus, including plant-based choices. Reservations are highly recommended.

Nestled in a peaceful corner of Makati, Metronome is a contemporary French restaurant led by chef Miko Calo, trained under Joël Robuchon. This establishment offers a refined dining experience with a selection of a la carte and tasting menus, showcasing chef Calo’s skills and artistry. Guests highly praise the foie gras tart with tamarind and the Iberico secreto. For lunch, be sure to try the classic ratatouille. Reservations are strongly recommended.  

Tapas are gaining popularity in Manila, especially at Txoko Asador. This restaurant features an enticing array of Spanish tapas and Basque-inspired grilled specialties. Highlights among the hot and cold starters include pan con tomate — a crispy bread pocket filled with tomato foam, jamón serrano, and drizzled with Iberico oil — and pulpo a la brasa, which is grilled octopus served with black potato puree. The paella negra is a perfect match for a martini or white sangria.

A meal from one of Makati’s tin-colored jollijeeps (food carts named after the beloved Jollibee and jeepneys, the decorated vehicles used for public transport) can cost as little as P85 (around $1.44). For budget-conscious workers, these carts are among the more affordable dining options in the pricey business district. The most famous jollijeeps line Rada Street, boasting a sign that reads “Sisig sa Rada” (Sisig at Rada). This stall offers a straightforward take on the traditional Pampanga dish, combining sisig with onions, peppers, and an egg, served over rice. Expect long lines during the lunch rush at Sisig sa Rada, so it’s wise to visit during off-peak hours.

Since its inception in 2016, the Curator has consistently ranked among Asia’s top bars, earning a spot on Asia’s 50 Best list in 2021. In the afternoons, coffee is served at the front of the store, while creative cocktails are crafted in the cozy back room during the evenings. Occasionally, the Curator features global bartender takeovers, enhancing the diverse drink menu curated by owner and bartender David Ong.

While the finest chicken inasal hails from Bacolod, known as a Visayan food hub, JT’s Manukan offers a commendable version. This dish, which means chargrilled in Ilonggo, is marinated in a blend of calamansi, pepper, coconut vinegar, and annatto. It's noteworthy that this popular chain is owned by renowned Filipino actor Joel Torre, famous for his role in the classic film Oro, Plata, Mata in 1982. Although he continues to act, his chicken restaurant has become a beloved spot for Manila locals looking to enjoy a tasty paa (chicken thigh), garlic rice, and a refreshing cold beer.

Fowlbread boasts the top chicken sandwich in Metro Manila, distinguished by its vibrant blue exterior and cement counter on Bonifacio Global City’s High Street. The original fried chicken sandwich features a crispy breaded chicken breast, homemade pickles, and a large chicken skin cracker that adds a delightful crunch. Spice levels vary from mild to intense. Pair your meal with a refreshing strawberry hibiscus slushie, and save room for a banana doughnut for dessert.

Established in 1962, the original Milky Way began as an ice cream parlor, delighting Manila's elite with scoops, buko lechias (coconut and lychee) sherbet, and chicken asparagus sandwiches. Today, Milky Way remains a beloved spot for comforting Filipino dishes, drawing inspiration from Pampanga, the chef J. Gamboa’s family homeland. The classic halo-halo, a famous shaved ice dessert, is renowned as the finest in the city, while its simpler counterpart, ginumis, features shaved ice, sago (tapioca), and gulaman (jelly) topped with coconut cream, pinipig (toasted rice), and homemade panutsa ice cream made from cane sugar. 

The Moment restaurant group has mastered the art of fast-casual dining in Metro Manila, with Manam serving as a prime example. Their tagline 'comfort Filipino' perfectly captures the essence of their menu, featuring beloved classics with innovative twists. Be sure to try the house crispy sisig, which comes generously topped with chicharon (crispy pork rinds) over sizzling pork, along with sinigang na beef short ribs paired with watermelon, and the crispy pancit palabok — a delightful mountain of fried noodles that transforms when the vibrant orange shrimp sauce is drizzled over it. For dessert, if you still have space, indulge in their ube shakes served with sago (small tapioca pearls), a sweet treat in itself.

Chef Bruce Rickett’s Mecha Uma is renowned for its modern Japanese fine dining experience. The seasonal tasting menu showcases specialties imported from Japan, complemented by local organic ingredients. Rickett emphasizes the significance of produce, crafting vibrant tasting menus inspired by items such as Hokkaido uni, shirako (cod sperm), and quail. Mecha Uma provides two dinner seatings each evening.

Helm is an exclusive 10-seat “dining thDinogo” that presents a continually changing multicourse menu featuring intricate and delicate dishes. Chef Josh Boutwood adopts a produce-first philosophy to create innovative offerings for discerning diners. Dishes may include bacalao spheres served in a delicate garlic sauce or lapu-lapu (grouper) steeped in burnt onion and lemongrass tea. Reservations are required.

Filipino food historian Doreen Fernandez notes that a key feature of Filipino cuisine is its fondness for fresh ingredients, and the dampa (wet market) by Manila Bay offers the freshest options in the city. Visiting the dampa involves two steps: first, choose your seafood by the kilogram (options range from groupers to crab claws and razor clams); prices can fluctuate based on availability, and haggling is common. Next, take your selection to a paluto, a nearby Mytoury where chefs will cook your chosen seafood to your liking (popular methods include butter and garlic, salted egg, or chile).

Founded by Andre Chanco in 2013, Yardstick Coffee aimed to raise the standards for specialty coffee in a city with very few options. Now, it stands as a go-to spot for both casual coffee enthusiasts and budding baristas. In addition to serving a variety of coffee beverages, Yardstick also roasts and sells its own coffee beans (for both retail and wholesale) and offers equipment for home and professional brewers. Don’t miss the branch-exclusive drinks at MOA Square in Pasay, particularly the Manila Latte, which tastes like a nonalcoholic piña colada with a shot of espresso.

At Metiz, Chef Stephan Duhesme redefines Filipino cuisine with a modern twist. The restaurant's kitchen creatively showcases familiar vegetables like talinum (Philippine spinach), patola (silk squash), and ampalaya (bitter gourd), while also embracing the traditional fermentation technique known as buro. Diners can expect innovative tasting menus that are ever-changing and delightful. The drink menu includes kombucha-based cocktails and a selection of low-intervention wines. Reservations are required.

The multi-award-winning Toyo Dinogoy, recognized by Asia’s 50 Best, along with its bakery Toyo Panaderya, is dedicated to advancing Philippine cuisine through innovative tasting menus that highlight locally sourced ingredients and traditional techniques. Chef Jordy Navarra crafts dishes that evolve with the seasons and ingredient availability, ensuring each creation is both imaginative and resourceful. Plant-based options and cocktail pairings are offered. Reservations are required.