May 4, 2010 / 5:04 AM / 7 years ago

Dining Out: Top 5 restaurants in the Philippines

SINGAPORE (Reuters Life!) - The Miele Guide to Asia’s finest restaurants is written by food experts who know and love the region (www.mieleguide.com).

This is a list of the top 5 restaurants in the Philippines, where dining out choices have increased greatly in recent years. It is not endorsed by Reuters.

Public voting for the 2010/2011 edition of The Miele Guide begins now until 19 May.

Top 5 restaurants in the Philippines

1. Antonio’s

Warm smiles from the staff welcome you as you enter chef Antonio Escalante’s one-hectare property that has evolved from home to private dinner venue to full blown restaurant. A doorman will lead you in where guests may appreciate portraits of the Escalante family as well as other family memorabilia while waiting to be seated on a busy night. But the service here is excellent and the wait is never long and within minutes you are seated, handed a menu and offered the restaurant’s signature dalandan, or a local orange, juice. The house specialty is a dish called Spanferckel, a roasted boneless 40-day-old weaned pig stuffed with herbs and fennel and served with sauerkraut, horseradish cream and homemade applesauce. The whole piglet is presented to the table, so it is recommended that you enjoy this with at least nine other guests. This dish should be ordered a day in advance.

Purok 138, Barangay Niyogan

Tagaytay City, Cavite

Philippines

www.antoniosrestaurant.ph/

2. Aubergine

For a new kid on the block, this barely two-year-old French restaurant catapulted itself into the ranks of Miele’s Top 20 with impressive aplomb. Aubergine was established by the International School for Culinary and Hotel Management (ISCAHM) in Manila to give senior students a chance to hone their skills in a fully functioning professional kitchen. Founded by chefs Hansjorg Schallenberg and Norbert Gandler, Aubergine seems to be quickly fulfilling its purpose of educating and training a new generation of extraordinary culinary talents. In the kitchen, executive chef Stefan Langenhan and sous chef Samuel Linder deliver an expansive menu of French dishes that boast classical roots, yet, it is clear that they are challenging their apprentices to push the historically accepted parameters of the cuisine by playing with flavors and ingredients while teaching them to revere the refinement of French culinary technique.

32nd and 5th Building

5th Avenue, corner of 32nd Street

Bonifacio Global City

Taguig City, Metro Manila

www.aubergine.ph

3. Mamou

When Malou Fores opened Mamou, she declared it her “home kitchen” and made it a point to serve only the kind of food she would serve her family. In turn, that philosophy has served her well. Diners flock here for the wholesome and generous servings, including a brilliant beer-battered fish and chips that is fried to a lovely crisp with a subtle boozy flavor. The house specialty of roasted pork and chicken served with rice, buttered onions, saba bananas and black beans is also immensely satisfying. At brunch, regulars always order the steak and eggs.

GF 1C-15 Serendra Plaza

Bonifacio Global City

Taguig City, Metro Manila

4. Abe

Abe is the jewel in the crown of the successful LJC empire established by the late celebrated restaurateur Larry Cruz. Meaning ‘friend’ in the Pampanga language, Abe’s warmth shines through in its sincere service and homely Kapampangan fare (food from the province of Pampanga, highly regarded as the most delicious variety in the Philippines). Fantastic dishes to order are the kare-kare, a delicious stew made with oxtail, vegetables and peanuts; pastel de lengua, a superbly cooked ox tongue wrapped in crusty puff pastry; as well as the lamb adobo with garlic. Reservations are essential.

GF Serendra Plaza

McArthur Avenue

Bonifacio Global City

Taguig City, Metro Manila

www.ljcrestaurants.com.ph/abe

5. Sala Restaurant Manila

Executive chef Carlo Miguel has put together a spectacular menu that draws business types at lunch and well-heeled bon vivants at dinner. There are dreamy twice-baked soufflés with prawns, feta and dill, topped with a gorgeous cheese crust; tender duck breast with potatoes indulgently roasted in duck fat, and other amazing offerings that could easily distract you from the restaurant’s stylish decor. The place is appointed in warm, neutral shades and smoked mirrors to create the illusion of a more sprawling space.

Podium Level LV

Locsin Building

6752 Ayala Avenue

Makati City, Metro Manila

www.salarestaurant.com

Editing by Sugita Katyal

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