More articles about: restaurants

An internationally trained Filipino chef now brings a new take on the dampa experience to Gateway Mall 2. 

From whimsical interiors to a menu curated by Kenneth Cobonpue himself, Fable invites guests into a world of imaginative design, thoughtful dining, and storytelling.

With Japanese technique as its foundation and Brazilian flavors at its heart, Uma Nota’s new tasting menu turns a century-old cultural connection into an exciting culinary experience. 

The restaurateur goes back to basics on his new open-flame concept restaurant: good ingredients and fire to cook them.

After 25 years of running the Tagaytay dining powerhouse, Tony Boy Escalante is stepping back from daily operations as his son takes over.

Sinigang ramen, palabok mazesoba, and miso champorado sound like unlikely combinations. But at this ramen joint, they make perfect sense.

The new restaurant from chef Christopher Tamayo offers plenty to discover, but we'd happily drive back to Tagaytay for the roast chicken alone.  

Data from the Restaurant Owners of the Philippines (RestoPH) shows it's due to rising fuel costs.

Agni by Mantra marks Ranjit Chimni’s move beyond comfort food, opening the door to India’s vast regional cuisine.

Eric and Emelda Teng started in retail. Today, they run one of the country’s largest multi-brand restaurant groups, with a portfolio of 50 outlets spanning several international dining concepts.

Filipino chefs are reinventing tradition, blending street flavors, nostalgia, and bold innovation to put the country’s cuisine on the global stage.

Brand Finance's report on most valuable restaurant brands also placed Jollibee 18th in brand value, making it the only Southeast Asian player in the top 25.

Ring in 2026 with a view of the fireworks.