The intrigue is understandable—Michelin stars are the pinnacle of culinary recognition, and the possibility of the Philippines joining the ranks of Michelin-starred destinations is thrilling.
Whispers have been circulating in Manila’s culinary circles: “Have you heard? A Michelin inspector has been going around the city.” The rumor first surfaced in the last quarter of 2024, and since then, it has become a recurring topic among chefs, food journalists, restaurateurs, and food enthusiasts.
The intrigue is understandable—Michelin stars are the pinnacle of culinary recognition, and the possibility of the Philippines joining the ranks of Michelin-starred destinations is thrilling.
The prestige of Michelin stars
To understand the excitement, it’s important to know what Michelin stars represent. The Michelin Guide, first published in 1900 by the French tire company Michelin, was initially created to encourage road travel and boost tire sales. Over time, it evolved into the world’s most prestigious restaurant rating system. Restaurants are awarded one to three stars based on anonymous inspections, with criteria focusing on ingredient quality, mastery of technique, flavor harmony, and consistency.
• One star: High-quality cooking, worth a stop.
• Two stars: Excellent cooking, worth a detour.
• Three stars: Exceptional cuisine, worth a special journey.
Earning even a single Michelin star can transform a restaurant’s reputation, attracting global attention and elevating its chef to celebrity status. For the Philippines, a Michelin star would not only honor individual restaurants but also shine a spotlight on the country’s culinary identity.
But let’s address the elephant in the room: Michelin inspections are famously discreet. Inspectors dine anonymously, and their identities are closely guarded. So, are these rumors credible, or are they simply wishful thinking? While Michelin has yet to officially announce its presence in the Philippines, the timing feels significant. Over the past few years, the country’s food scene has undergone a remarkable transformation, drawing global attention and attracting world-renowned culinary talent.
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Take, for instance, Gordon Ramsay’s recent visit to the Philippines. During an interview with Manila Bulletin last Jan. 20, the Michelin-starred chef and TV personality expressed his admiration for Filipino cuisine, calling it “a stand-alone competitor to the big boys like Thai and Vietnamese cuisine,” and dubbing Filipino food “the sleeping beauty of Asia.” Ramsay’s visit wasn’t just a casual stopover—it was a testament to the growing international interest in the Philippines as a culinary destination.
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But Gordon isn’t the only one paying attention. A wave of Michelin-trained and starred chefs has set up shop in the Philippines, bringing their expertise and raising the bar for the local dining scene. Among them is Michelin-starred and Singapore-based chef Andrew Walsh, who opened Butcher Boy in Salcedo Village, Makati City, last December—joining the growing list of internationally acclaimed chefs who have made the country their culinary playground.
Locally, chefs like Aaron Isip of Kása Palma and Robby Goco of Cyma have been instrumental in redefining Filipino cuisine. Isip’s innovative take on local ingredients and Goco’s commitment to fresh ingredients, rich flavors, and simple, hearty dishes have set new standards for the industry. Meanwhile, Jordy Navarra of Toyo Eatery, who trained at the famed Bo Innovation in Hong Kong, continues to push boundaries with his modern interpretations of Filipino dishes.
Filipino cuisine is already a star in its own right. Its rich flavors, diverse influences, and deep cultural roots make it uniquely deserving of global recognition.
The influx of international culinary talent, coupled with the rise of homegrown chefs, has created a perfect storm for the Philippines to shine on the global stage. Restaurants like Metiz, Helm, and Gallery by Chele have been lauded for their innovative approaches, while establishments like Antonio’s in Tagaytay have long been considered worthy of international accolades.
However, the Philippines has yet to have a homegrown Michelin-starred restaurant. While the country is home to world-class dining establishments and internationally recognized chefs, the coveted Michelin star remains out of reach for Filipino-owned and operated restaurants. This makes the rumors of a Michelin inspector’s presence all the more intriguing—could 2025 be the year the Philippines finally earns its first star?
As Manila Bulletin celebrates its 125th anniversary on Feb. 2, it’s worth reflecting on how far the Philippine food industry has come. For decades, this publication has chronicled the evolution of Filipino cuisine—from humble home-cooked meals to the sophisticated dining experiences we enjoy today. Manila Bulletin has been there every step of the way, documenting the stories of chefs, restaurateurs, and food lovers who have shaped the nation’s culinary identity.
So, will 2025 be the year Manila Bulletin reports the arrival of the Philippines’ first Michelin star? Only time will tell. But one thing is certain: Filipino cuisine is already a star in its own right. Its rich flavors, diverse influences, and deep cultural roots make it uniquely deserving of global recognition.
Whether or not the Michelin rumors prove true, the Philippines’ culinary journey is far from over. As we look to the future, one thing is clear: Filipino food is no longer a well-kept secret—it’s a global phenomenon waiting to be celebrated.