MANILA, PHILIPPINES – The country’s inaugural MICHELIN Guide selection is rapidly transforming recognized establishments—from humble roadside diners to fine dining concepts—into must-visit food destinations, signaling a major boost for Philippine culinary tourism. This was highlighted during the Department of Tourism’s (DOT) Resto-Run Caravan on Friday (Dec. 5), where awardees received their official MICHELIN recognition plaques.
Tourism Secretary Christina Garcia Frasco met with the awardees and confirmed the immediate, positive economic impact, noting that the MICHELIN Guide’s presence is successfully elevating Filipino cuisine on the global stage.
Bib Gourmand Puts Morning Sun Eatery on the Food Tourism Map
The distinction of a Bib Gourmand has turned Morning Sun Eatery, a modest Quezon City diner known for its Ilocano dishes, into a high-demand destination. Owner Elizabeth “Nanay Beth” Mortera reported that the citation has doubled her daily sales, with queues forming quickly for their local fare.
“Sa pila pa lang po ng mga customer, wala pang two hours o three hours, ‘yung unang luto po namin ay ubos na kaagad,” Mortera shared, describing how the global recognition has validated their traditional dishes like dinakdakan and pinakbet.
Secretary Frasco cited this as a prime example of how the MICHELIN Guide’s inclusivity helps small, family-run establishments become integral to food tourism. The DOT is committed to supporting these newly-minted destinations through projects, including potential partnerships with the Department of Trade and Industry (DTI), to ensure they have the resources to handle the increased demand and thrive.
Two-Star Helm Becomes a Culinary Anchor
For established culinary leaders, the MICHELIN distinction has cemented their status as essential destinations for both local and international gourmands. Helm, the country’s first Two-Star MICHELIN awardee, and its Chef-Owner Josh Boutwood, reported a “phenomenal” surge in reservations and attention since the announcement.
Chef Boutwood emphasized that the recognition validates years of work and fuels their drive to continue refining their craft, acknowledging the DOT’s role in facilitating this global validation. Receiving the official plaque reinforces Helm’s position as a flagship destination for modern Filipino fine dining.
Recognition Drives Reservations and Global Awareness
Across Metro Manila, several other establishments reported significant transformations into high-profile dining destinations:
Offbeat Bistro, whose young duo Chefs Angelo Comsti and MICHELIN Young Chef Awardee Don Baldosano, noted that their inclusion has made them “more of like a destination restaurant,” drawing substantially more foreign and local diners.
Toyo, a one-star establishment, along with others like Underbelly and Manam, are experiencing fuller service hours and swelling reservation lists, with more Filipinos actively seeking out MICHELIN-selected venues. Chef Jordy Navarra of Toyo noted that the guide has changed the entire scene and is tying local gastronomy to a “larger vision” of hospitality and agriculture.
The Resto-Run Caravan, where the plaques were formally turned over to 53 awardees, underscores the DOT’s strategy to leverage food as a core element of Philippine culture to attract global visitors.
“The beauty of the arrival of the MICHELIN Guide is that it is comprehensive and inclusive, not limited to a particular sphere or class but pervading all types of restaurants and culinary experiences,” Secretary Frasco concluded.
