The 'Secret Menu' Is Back With 15 Participating Restaurants in Metro Manila

Esquire Philippines' Secret Menu is back on its third run, bringing you an exclusive dining experience and off-menu items available for UnionBank credit cardholders. This time, a total of 15 restaurants from different parts of Makati, including their other branches all over Metro Manila, are participating. It runs from June 21 to July 21, so if you don't have your UB card yet, then this is your sign to get one.

This leg comes after our Secret Menu campaign at The Grid Food Market at Power Plant Mall back in December 2024, and at 11 restaurants in Makati in April 2025.

Participating restaurants for Secret Menu Leg 3:

a mano
Automat
Azuthai
Bar Pintxos
Bibio Wine Bar
Casuals Dining
Cosmic
Grace Park
Green Bar
Lampara
Lusso
Papillon
Ramen Marudori
Taqueria Franco
The Underbelly

How to order from the Secret Menu:

If you're a UnionBank credit cardholder, order from our list of Secret Menu items available at partner restaurants. Enjoy your off-menu dish, then pay with your UB credit card—or vice versa. 

Pro-tip: You could go on a food crawl, too, as most of these dining spaces are within walking distance, especially those in Salcedo Village and Poblacion.

Secret Menu items exclusive to UnionBank credit card holders:

1| a mano's Jamón Ibérico Pizza (P1,850)

a mano, which is known for its classic and contemporary Italian dishes, is serving up the Jamón Ibérico Pizza. The savory toppings pack a punch with the very rich jamón ibérico de bellota, the finest grade of jamón ibérico, which comes from free-range and acorn-eating pigs. Its taste is tempered by the acidity of the salsa de tomate as well as the bitterness of the arugula, and then again enriched by the strong dairy taste of the Latteria Sorrentina Fior di Latte, balanced by the slightly sweet fontina.

a mano is at Power Plant Mall, Rockwell Center, Makati. The Secret Menu is also available at their Shangri-La Plaza, BGC, and Gateway branches.

2| Automat's ScallopJoy (P750)

A creative twist on the classic comfort food of fried chicken and rice, this dish swaps poultry for premium scallops sourced from Japan. The scallops are gently cured in kombu and seaweed, then coated in a crisp tempura batter and deep-fried to golden perfection. They’re served atop a small portion of rice that’s seasoned with fermented cucumbers and finished with a rich butter sauce infused with smoked tuyo (dried fish) and just-wilted romaine lettuce for a touch of brightness. It’s served with two types of sauces: a creamy egg mayonnaise with mentaiko (cured fish roe), and a savory chicken gravy. Designed as a two- to three-bite starter, ScallopJoy is a flavorful and satisfying opener that sets the tone for the rest of your meal. 

Automat is at 2/F Building A, Karrivin Studios, 2316 Chino Roces Avenue Extension, Makati.

3| Azuthai's Kew Tod (P395) and Tom Yum Salmon (P995)

If you’re a fan of Azuthai’s shrimp cake, we highly suggest that you order Kew Tod, which is a more flavorful and crunchier version of this OG hit. This one’s not only bigger in flavor but also in size. “We added pork to the shrimp cake and used a lumpia wrapper, instead of a wonton wrapper, so it’s like a bit of a fusion,” says the restaurant’s Thai chef Kanjana Kosidaphan. You may eat it as an appetizer or pair it with your favorite carbs (noodles or rice). You also have the option to enjoy it with three kinds of sauces.  

Looking for something with a hot and sour kick? Then Tom Yum Salmon is the dish for you. This vibrant soup delivers a flavorful punch with the bright tang of tomatoes, earthy mushrooms, aromatic lemongrass, galangal, fragrant kaffir lime leaves, and fresh coriander. 

Azuthai is at 900 A. Arnaiz Avenue corner Paseo de Roxas, San Lorenzo Village, Makati.

4| Bar Pintxos's Pintxo Platter (P910) and Canelone con Rabo de Toro (P890)

Get the most bang for your buck when you order Bar Pintxos' Secret Menu item, Pintxo Platter, with your UnionBank credit card. Just select three pintxos from their menu (with the exception of the Foie Gras and Ternera Y Foie)—say the Burrata Pintxo (P290), Jamon-Allioli (P380), and Txangurro Allioli (P320), and it will cost you only P910 instead of the total price of P990. If you wish to include either of the Ternera Y Foie or the Foie Gras, you only need to add P250.

"Pintxos (or pinchos) in Spain is a morsel of small individual food items that are served, traditionally, pinched. That concept alone makes us want to focus primarily on that. A lot of Spanish restaurants focus on tapas, but Bar Pintxos specializes in creating delicious pinchos," Grupo Bar Pintxos General Manager Albert Xavier Mendoza says.

For their other off-menu item, they have the Canelone con rabo de Toro, which is Bar Pintxos' take on the "very classic, traditional Spanish pasta that a Spanish grandma would make." But unlike the classic one, which has a tomato sauce, they went on a "more technical" route. "We use the sauce that the oxtail has been simmered in. We reduced that, we added certain spices. So there is no tomato sauce in it, but it's quite savory. It packs a punch." The result is soft meat that melts in your mouth.

Bar Pintxos is at 8 Rockwell, Plaza Drive, Makati. The Secret Menu is also available at their Salcedo, White Plains, BGC, and Alabang branches.

5| Bibio's Octopus Ragu (P610)

Local ingredients shine in Bibio Wine Bar's Secret Menu, Octopus Ragu, aligning with Chef Kier Ibañez's advocacy to champion seasonal produce. "Back in New Zealand, I like to use seasonal products," he says about his culinary training abroad. As a practice in sustainability, he decided to use all parts of the octopus for his dish. And to make sure that it has a balance of flavors and textures ("It has to be sabroso"), the chef used the elements of freshness and crispiness of the longganisa and herbs (including paprika) for bold flavors.

As long as you're there at the Wine Bar, pair the Octopus Ragu with white wine or orange wine for a full experience.

Bibio is at 5659 Don Pedro Street corner Jacobo Street, Makati.

6| Casuals Dining's King Fish Collar (P780)

While the spiced fish sauce, inspired by prik nam pla, and the green papaya salad might transport your palate directly to Thailand, this dish holds a deeper, more personal story for Chef Rowen Amurao. "It's actually a nostalgic dish inspired by my experience working as a newbie chef at Hawker Hall in Australia,” he tells us. “I worked there in my first year in Australia. It was the only Southeast Asian restaurant there. I wanted to recreate the flavors to pay my respects to Hawker Hall."  

This special menu offering begins with Hamachi fish, sourced from Japan, which he marinates in a very light spiced brine. The cooking process is precise: "We cook the fish at 200 degrees Celsius for 10 minutes, which creates a very flaky doneness," he details. After achieving that perfect texture, the skin is torched to impart a smoky flavor. The fish is then served with the restaurant’s Asian green sauce—a bright blend of coriander, ginger, and green chilies—alongside the aromatic spiced fish sauce and that refreshing green papaya salad.

Casuals Dining is at 2F Oakridge Building, Paseo de Magallanes, Makati.

7| Cosmic's Vegan Dinakdakan (P295)

What makes this dinakdakan outstanding is its uncanny resemblance to the real deal. In a blind taste test, you'd swear the crispy tofu was pork, and its savory, meaty flavor would convince anyone it's not vegan. The jalapeños deliver a flavorful kick without overwhelming heat, perfectly complemented by a rich, sisig-like sauce that's wonderfully balanced.

Chef Ronnie Zuniega says the challenging part about preparing this dish is mimicking the texture of the pig’s brain. Eventually, he decided to use Korean soft tofu, which also adds sourness to the range of flavors. The chef clarified he's not claiming that their dinakdakan is authentic; it is a vegan alternative, after all. But since Cosmic is a full-fledged vegan restaurant that specializes in comfort food, he wanted to make something out of a familiar Filipino dish.

Cosmic is at 4980 P. Guanzon Street, Poblacion, Makati.

8| Grace Park's Rib-Eye Bistek Tagalog (P2,895 for 500g)

Grace Park's off-menu item is a unique take on the classic bistek, but instead of thinly sliced beef, the meat is a thick slice of flavorful and tender Australian Rib-eye. Unlike an A5 Wagyu Rib-eye, this piece of beef is on the lean and lighter side, so you don't have to feel guilty about that bowl of steak rice that comes with the order. Chef Rafael Lopez also explained that their technique for this particular dish gave it its melt-in-your-mouth texture. "This one is different because we grill it, marinated already, then we add the bistek sauce, then slow braise it in the oven, then let it rest," he says.

And if you're not that much into the saltiness of the soy sauce, this Rib-Eye Bistek Tagalog is served with onion jam, which has a sweetness that tempers that taste. The calamansi, on the other hand, gives it the acidity, all resulting in a harmony of flavor in your mouth.

Grace Park is at One Rockwell, Rockwell Drive, Makati. The Secret Menu is also available at their Gateway branch.

9| Green Bar's Hoi An Chickun Rice (P550)

This Vietnamese-inspired dish, which the restaurant first offered in 2015, was born from a desire to provide exciting and flavorful options for Makati City's growing vegan community. "Our former chef envisioned a menu that would appeal to people willing to explore vegan cuisine," explains Chef Gerwin Jurok. "We further improved the recipe, so it can be better appreciated by diners." 

The "chickun" is made with seasoned jackfruit and yuba (soy skin) and served over turmeric rice with a fresh garnish of tomato, onion, basil, and cilantro. It’s a perfect bright mix of savory, sweet, and salty. 

Jurok recommends pairing the dish with Green Tea Smoothie, which has coconut, pineapple, and banana. "You get this great creamy, sweet contrast from the smoothie that really complements the chickun," Jurok says. "The refreshing quality comes from the basil and cilantro in the dish, making it a very balanced pairing."

Green Bar is at 106 Aguirre Street, Legazpi Village, Makati.

10| Lampara's Bistek Hanger Steak (P1,380) and Turon (P550)

Lampara's version of the bistek is on the acidic side because of the soy-citrus reduction that they used. This flavor is balanced out by the onions, which are served three-way: onion jam, crispy shallots, and pickled onion, also making for an interesting variety of textures.

The turon, on the other hand, is simply irresistible as one scoops up spoonful after spoonful of corn ice cream, served with white chocolate namelaka—a velvety, creamy goodness of ganache; black sesame paste; and jackfruit and banana tatin. It is best to get a little bit of each in one bite.

Lampara is at 5883 Enriquez Street, Poblacion, Makati.

11| Lusso's Ikura & Sour Cream Tater Tots (P890)

The childhood favorite of grated potato gets a sophisticated taste and look with Lusso's Secret Menu item: the Ikura & Sour Cream Tater Tots. The salty taste of the ikura and the sourness of the sour cream are an interesting combination of flavors that blend well with the potato bits.

"We decided [on] ikura because, aside from its flavor, its popping sensation is more of a crowd pleaser. Ikura is more accessible and more approachable to people. It's not too intimidating," said Chef Valery Anthony, who revealed that they initially thought of pairing tater tots with caviar. Both the popping sensation of the ikura and the creaminess of the sour cream add depth to the texture of the crispy tater tots. "It's crunchy, it's salty, it's fun, it's nostalgic," she adds.

Lusso is at The Balmori Suites, Power Plant Mall, Hidalgo Drive, Makati. The Secret Menu is also available at their Greenbelt 5 and The Podium branches.

12| Papillon's Lobster Laksa (P1,220) and Vietnamese Coffee Tiramisu (P450)

Papillon has two offerings for the Secret Menu: the Lobster Laksa, which is a rich noodle soup served with a half-tail lobster meat; and Vietnamese Coffee Tiramisu, which is carefully wrapped in a banana leaf.

For the latter, the experience starts with the presentation. Untangle the string, unwrap the leaf, and the cream immediately pours on the side to cover the coffee-infused ladyfingers. Much like the tiramisu's many layers, it is packed with various flavors and textures: a hint of spice from the infused egg cream, some crunch from the pili praline, and sweetness from the cacao-horlicks milk shortbread—all complementing that strong bitter flavor of Vietnamese coffee.

The Lobster Laksa, on the other hand, has just the right amount of spiciness that can be enjoyed even if you're not into spicy food. Make sure to get a piece of the half-tail lobster meat after you wade through the different balls (cheese balls included) in the soup.

"It's really meant for the rainy days," Chef RJ Ramos says, just in time for the Secret Menu Leg 3 launch this June. "We don't have any soup yet on the menu. So we thought of lobster, it's something that we eat whenever we go to Malaysia or Singapore."

Papillon is at 129 Tordesillas Street, Salcedo Village, Makati.

13| Ramen Marudori's Special Tomato Tantanmen (P850) and Onigiri (P280 to P320)

Ramen Marudori's Special Tomato Tantanmen is a creamy chicken-based tantanmen topped with a Japanese tomato, that is stuffed with chicken and tangy-pickled takana. When asked what makes the dish special, Chef Mhel John Apilan first talked about the presentation. "Yung topping itself, iba siya. Mas maganda presentation-wise, mas appetizing din sa paningin." Having the full tomato in the bowl is also a unique experience.

The Onigiri, their other Secret Menu item, is also different from the usual. "Ang onigiri natin, grilled." This gives it a smoky flavor that's distinct when using binchotan, a type of hardwood charcoal traditionally used in Japanese cooking.

Ramen Marudori is at V. Corporate Centre Building, Soliman Street, Salcedo Village, Makati.

14| Taqueria Franco's Fried Chicken & Caviar Taco (P400)

The humble and universally loved fried chicken and luxurious caviar create an unexpected and intriguing combination with this dish. “The idea is [the fusion] of high-low,” explains Chef Miko Calo. “I've seen this kind of culinary contrast, even in places like Paris. So, I thought, 'Why not do it in taco form?’” Imagine crispy, juicy fried chicken sitting on a bed of fresh lettuce, crowned with a rich anchovy mayonnaise and a spoonful of caviar, wrapped in a hearty buckwheat tortilla. It has a mild and savory flavor, with a variety of textures that will definitely please the taco lover in you. “When I do things especially for Taqueria Franco, it's very lighthearted and kind of like non-serious but it's always going to be something that you will enjoy,” she says. Calo recommends this taco with a champagne-based cocktail or any bubbly. 

Taqueria Franco is at San Agustin Street, Salcedo Village, Makati.

15| The Underbelly's FoMo Ramen (P950)

While The Underbelly is known for its Japanese-inspired offerings, there’s one Filipino-inspired item on its menu that stands out—the FoMo Ramen, which is an elevated take on the classic molo soup.

“The molo itself can be filled with either pork, foie gras, or a combination of both,” chef Noel Mauricio tells us. The soup base is a traditional molo broth made from chicken carcass, but with a unique Underbelly twist: sakura ebi is infused into the broth, adding a subtle Japanese seafood element. The molo soup is garnished with a crispy noodle-like toppings, sesame seeds, spring onions, and fried garlic, offering a delightful interplay of textures and aromas.

The innovation doesn't stop there. On the side, the soup comes with a generous portion of foie gras infused with Suntory Hibiki Japanese whisky atop a crispy molo for added texture. It’s also accompanied by patis, fish powder, chili, and calamansi, allowing diners to customize the flavors to their liking.

“If you season the molo to its max, sometimes nakakaumay. But with those sides, you get those spikes, like salt bombs,” says Mauricio.

Chef Jackson Chua, who teamed up with Mauricio for Underbelly, highlights the multi-faceted experience this dish offers. "There are three peaks to the dish, which is nice," he says. “It’s an exploration of flavors and textures within a single bowl.”

The Underbelly is at The Alley at Karrivin, 2316 Chino Roces Avenue Extension, Makati.

Secret Menu is exclusive to UnionBank Credit Cardholders. Terms and Conditions apply. Available from June 21 to July 21, 2025. Terms and conditions apply. Per DTI Fair Trade Permit No. FTEB-227824 Series of 2025. Union Bank of the Philippines is regulated by the Bangko Sentral ng Pilipinas.