The best things we tasted in October 2026

October brought plenty of memorable dining discoveries, from inventive Filipino comfort food and Thai-inspired seafood to Japanese A5 Wagyu, Peruvian specialties and creative culinary collaborations. Our contributors also found standout drinks and unexpected treats, including a lambanog-based cocktail and a chocolate-infused coffee. Here are the dishes and drinks that made an impression and kept us thinking about them long after the last bite.

I tasted a dish here that was so unique and complex that I honestly haven’t encountered anything quite like it elsewhere. It is one of those creations best experienced firsthand rather than described, and that alone is a good reason to make a reservation at seafood-forward Cerulean by Chef Francis Tolentino. 

The dish I am talking about is their Thai Chili & Salted Egg Chipirones, made with freshly fried, battered baby squid, salted egg sauce, and chilies, with grilled sesame focaccia on the side to mop up all that delicious sauce. It has elements of a sweet and sour dish, but it is not quite that either. Its flavor profile could easily pass for a Thai-inspired recipe, but the addition of salted egg brings another layer of richness and complexity that makes it even more intriguing. One thing is certain: this dish is addictive. It is the kind of food you will find yourself dreaming about and coming back for. — JC Cailles Lo

During the Now Now x Chen Kitchen takeover dinner, I finally got to try Now Now’s bestselling tortang talong. An otherwise humble, familiar Filipino home-cooked dish that has recently found itself in the spotlight, thanks in part to Gwyneth Paltrow sharing her own version on social media.

Now Now gives this Filipino classic a Japanese-inspired twist with its Tortang Talong Okonomiyaki: a savory pancake layered with smoky eggplant and bacon, topped with crispy fried noodles and finished with ponzu. A playful take on a much-loved comfort food, bringing together familiar flavors with a little unexpected crunch and acidity. Specially liked the nori tempura garnish that it’s topped with. — Cyrene de la Rosa

As part of the Dragon’s Ascent collab with Crystal Dragon’s illustrious Macanese one-Michelin-starred Pearl Dragon and three-Michelin-starred Jade Dragon, this elegant soup was so highly praised by diners that City of Dreams Manila asked for the recipe. Hot, sour, and collagen-filled, this rich soup is a must try in the new menu. — Jeeves de Veyra

What was unique about visiting Chef Napol Pantraget’s opening dishes was how much smoky flavors were infused into this light clear consomme. Kombu-cured tomato and tiger prawn add a bit of punch to the whole dish, making it a great preview of that evening’s menu. — Jeeves de Veyra

One of the dishes that caught my attention at Taglish, Chef Frances Tariga’s latest restaurant located right across Tadhana, is the Oxtail Humba Pot Pie.

Think shepherd’s pie, but with a distinctly Filipino twist. Tender, slow-braised oxtail cooked humba-style, layered with fried saba and leeks then topped with beautifully piped polenta instead of the usual mashed potatoes. Familiar, comforting flavors presented in a fun and rather clever way. — Cyrene de la Rosa

The chefs behind Korean bakery concept Standard Bread crafted special dishes for the Philippine opening. While not a traditional risotto since this uses orzo instead of arborio rice, this dish blends the Koreans’ love of spice through chorizo oil. Try the creamy orzo on its own first, then mix it with the beef bulgogi for a filling European Asian dish. — Jeeves de Veyra

Hinari at GH Mall currently offers two different degustation or tasting menu choices, one sushi or seafood focused and one Wagyu meat-centric. I recently got to try the private Wagyu degustation that featured different cuts of Japanese A5 Wagyu from Oita Prefecture. Each coarse was prepared with a focus on the meat rather than unnecessary embellishments. 

My favorite from that evening was the Wagyu Ribeye Sukiyaki that was served with maitake mushrooms, tofu mousse and leeks, finished with salted egg and karasumi. The combination of rich beef, savory egg and briny karasumi made this dish a memorable one. — Cyrene de la Rosa

Not to be outdone, Chef Ja Watcharaphon came up with this complex multi-component red curry dish. Who would have thought foie gras and red curry would go so well together? Coupled with grapes, basil noodles, and duck, this was a different take on Thai food, and I’m sure this will make its way into the next edition of the Benjarong Experience menu. — Jeeves de Veyra

The owners behind Italian restaurant Gianetto are honest when they say they’re comfort Italian rather than being strictly authentic. While they do have Italian staples like pizza and pasta, Chef Jackie Isanan sneaks in her Asian Filipino recipes like this. The dish nicely balances the fruity sourness of limes with the sweet coconut sauce. — Jeeves de Veyra

I visited the newly awarded one-Michelin-star Flow by chefs Kevin Uy and Gato Ong, and I am convinced they truly deserve this recognition. I tried their first menu and absolutely loved it. With this second menu, I must admit I missed some dishes from the previous one. However, many of the new offerings are simply top-notch and more than make up for it. 

One of them is the pigeon course, featuring perfectly pink roasted pigeon breast served with a sauce made from kadyos (interestingly known as pigeon peas) and uchucuta, a traditional Peruvian spicy, creamy sauce with added marigold. The dish is complemented by a rice cake made with fermented black rice and pigeon peas, along with a glazed pigeon leg. Definitely the star of the evening! — JC Cailles Lo

After more than a year in the making, Thevar and Gallery by Chele finally came together for a dinner that celebrated friendship, creativity and a shared love of pushing boundaries.

Each dish was a true collaboration, blending influences from India, Malaysia, Singapore, Spain and the Philippines. My favorite was the lobster tandoori — a delicious meeting of both kitchens’ styles. — Cyrene de la Rosa

Chef J Gamboa shows off his Meat & Livestock Australia Lambassador chops by giving a taste of how Australian lamb can be used with Thai flavors. These lamb chops were tender and juicy on their own, with Azuthai’s tamarind glaze complementing the gamey notes. The lamb doesn’t disappear even between bites of the spicy green papaya salad. — Jeeves de Veyra

Bar Big Fuzz recently teamed up with AzukiToyo to serve kakigori cocktails at their thirrd anniversary party, and I absolutely loved it! So much so that I’m officially petitioning AzukiToyo to make this a permanent menu item: RUPERT’S KAKIGORI (Pineapple, Luisita Rum & Coconut). Think Japanese shaved ice meets tropical cocktail. Like a pina colada in kakigori form. — Cyrene de la Rosa

I’ve always been quite obsessed with the idea of seeing our very own lambanog gain international recognition. I believe it is deeply rooted in our culture and something we can truly own and proudly promote to the world as our Filipino vodka. That is why I was so delighted to discover Toma Toma, a cocktail bar and restaurant that puts this local spirit at the forefront. Industry heavyweight Arcadius Rybak founded and co-owns it, and I love the name because it’s a playful reference to Filipino slang associated with drinking alcohol. The drinks menu prominently features lambanog in its cocktails, and I’m just beaming with pride. Finally, a place where we can truly showcase and celebrate our local spirit! 

I had their very creative Lambatini, made with lambanog, Toma’s blend of vermouths, and buko oil. It was smooth, well-balanced, and very reasonably priced at just P500. This is definitely a place I would love to bring my international guests to! — JC Cailles Lo

International brand Bacha Coffee is now expanding aggressively in the Philippines, and I visited one of its branches at Greenbelt 5. The store has excellent merchandising, products with sophisticated packaging, and limited counter seating where you can enjoy not only their coffee but also pastries. Among the offerings is a Philippine-exclusive Soy-Marinated Chicken and Potato Croissant. 

As for my coffee, I usually gravitate towards full-bodied flavors. They recommended a molten brew with hot spices and cracked cocoa beans called Chocolate Hill. The aroma was so inviting, and one sip was enough to win me over. Definitely one for chocolate lovers like me! — JC Cailles Lo