The night was filled with excitement as the Michelin Guide officially unveiled its first-ever Philippine edition, the Michelin Guide Manila and Environs and Cebu 2026, on Oct. 30 at the Marriott Grand Ballroom in Newport World Resorts. The historic event gathered culinary VIPs, diplomats, members of the media, and special guests to celebrate a new chapter in the country’s food and tourism landscape.

The inaugural edition features 108 dining establishments across Manila, its surrounding areas, and Cebu, with one restaurant earning two Michelin Stars, eight restaurants receiving one Michelin Star, and 25 awarded the Bib Gourmand distinction for offering good food at moderate prices. In addition, 74 restaurants were recognized as Michelin Selected for their overall quality and consistency. Gallery by Chele also joins the Michelin Green Star community for its commitment to mindful and sustainable gastronomy.

Chef Josh Boutwood’s Helm received two Michelin Stars for its modern tasting menu rooted in local ingredients and culinary precision. The restaurant’s eight-course experience, designed for just ten guests, reflects Boutwood’s half-Filipino heritage and global influences, blending creativity with respect for seasonality.

Eight other restaurants earned one Michelin Star for their outstanding cooking: Asador Alfonso, Celera, Gallery by Chele, Hapag, Inatô, Kasa Palma, Linamnam, and Toyo Eatery. These selections highlight the diversity of Filipino and international flavors, from refined dining to contemporary interpretations of local dishes.

The Bib Gourmand list, recognizing restaurants that offer exceptional food at reasonable prices, features 25 establishments, with 19 in Manila and environs and six in Cebu. Among the Cebu honorees are Abaseria Deli & Café, CUR8, Esmen, Lasa, Pares Batchoy Food House, and The Pig & Palm.

Meanwhile, Gallery by Chele received a Green Star for its dedication to sustainability, emphasizing community sourcing, biodiversity and waste reduction.

The Michelin Guide also presented three Special Awards to individuals who exemplify excellence and creativity in their craft. Chef Don Patrick Baldosano of Linamnam received the Young Chef Award. Erin Recto of Hapag earned the Service Award for hospitality and guest experience. Benjamin Leal of Uma Nota won the Exceptional Cocktails Award for innovation in mixology.

Gwendal Poullennec, international director of the Michelin Guide, highlighted the significance of the launch. “We are honored to present the first edition of the Michelin Guide in the Philippines. This selection pays tribute to a new generation of Filipino chefs, and international chefs who have embraced the Philippines, drawing inspiration from local heritage, bold flavors, and heartfelt hospitality. Whether it’s fine dining or street-side eateries, our inspectors were truly impressed by the culinary authenticity and creativity found across the country,” he said.

He added, “The enthusiasm and dedication we’ve witnessed from chefs and restaurateurs here is truly inspiring. We look forward to continuing our exploration and sharing the Philippines’ culinary stories with the world.”

Tourism Secretary Christina Garcia Frasco, in her keynote address, emphasized the event’s importance in elevating Filipino cuisine on the global stage. “The Philippines stands before the world tonight, proud of its people, its heritage and the flavors that embody the grace and enduring strength of our nation,” she said. “This is a moment that celebrates not only our cuisine, but also the heart of our people.”

She noted that the arrival of the Michelin Guide marks “a milestone in our journey to transform tourism through culture and Filipino identity.” Guided by President Ferdinand Marcos Jr.’s vision, Frasco said the Department of Tourism continues to champion the Philippines as a destination of beauty, culture and gastronomy.

“Food is not only nourishment; it is narrative, a way for the world to understand who we are and what we stand for,” she said. “Through every dish we serve, we tell the story of our farmers and fisherfolk, our cooks and chefs, our artisans and entrepreneurs, a story of ingenuity, resilience and pride.”

Frasco also underscored that gastronomy has become a pillar of the country’s National Tourism Development Plan, promoting sustainability and inclusivity while empowering local communities. “The Michelin Guide reminds us that excellence is not only defined by luxury, but also by authenticity, passion and heart,” she said. “Each establishment, whether small or grand, tells a story of Filipino creativity and perseverance.”

The Michelin Guide’s Philippine debut highlights the nation’s emergence as a destination for culinary excellence, where tradition meets innovation and regional identity finds global recognition. With Helm leading the list, Gallery by Chele setting a sustainability standard, and Cebu’s local gems joining the ranks, the 2026 edition celebrates the diversity and depth of Filipino dining.

As the ceremony concluded, the message was clear: the world is welcome at the Filipino table, where every flavor tells a story and every meal is an invitation to belong.