Michelin Guide Philippines 2027: Who Kept Their Stars, Who Made the Cut, and What Changed

The second edition of the Michelin Guide Manila and Environs & Cebu recognizes 127 establishments, with Flow joining the country’s Michelin-starred restaurants.

The second edition of the Michelin Guide Philippines is out, and the results offer a glimpse of how the country’s dining scene is evolving. While last year’s inaugural selection put the Philippines on the international culinary map, this year’s announcement was about continuity as much as discovery: established names holding their ground, a new restaurant earning a star, and more establishments entering the guide.

At the awarding ceremony held at the Marriott Grand Ballroom at Newport World Resorts on October 29, the Michelin Guide announced a total of 127 establishments in its 2027 selection for Manila and Environs & Cebu. The tally comprises one two-star restaurant, nine one-star restaurants, 31 Bib Gourmand establishments, and 86 Michelin Selected restaurants.

Helm, led by chef Josh Boutwood, retained its two Michelin Stars, making it the only restaurant in the country to hold the distinction for a second consecutive year. All eight restaurants that received one star in the inaugural edition also retained theirs, with Flow joining their ranks as the selection’s new one-star recipient.

The results mark a second chapter for a dining scene distinguished by its regional cuisines, resourceful use of local ingredients, and chefs bringing Filipino food into new conversations.

Helm’s continued recognition was among the evening’s highlights. The Makati restaurant made history in 2025 as the Philippines’ first two-Michelin-starred establishment. Retaining both stars this year affirms its standing in a guide that reassesses restaurants annually.

For Boutwood and his team, the challenge is to sustain the standards that earned them the distinction while continuing to develop their culinary approach. “I came with the mental state of expecting worse to avoid disappointment,” Boutwood told Vogue. “And now that we have retained it, I am relieved, ecstatic, and excited to embark on another year.” 

Boutwood’s other restaurants—Juniper, The Test Kitchen, and Ember—also all retained their Michelin-Selected distinction. 

The eight returning one-star restaurants are Asador Alfonso, Celera, Gallery by Chele, Hapag, Inatô, Kasa Palma, Linamnam, and Toyo Eatery. Their continued recognition underscores the consistency required to maintain a Michelin Star, which is assessed according to the quality of ingredients, mastery of technique, harmony of flavors, the chef’s personality expressed through the cuisine, and consistency over time.

The evening’s newest one-star recipient was Flow, the Makati restaurant helmed by chef Kevin Uy.

For a first-time recipient, the distinction can bring a restaurant to the attention of diners well beyond its existing clientele. It also places the team under greater scrutiny, with expectations that the quality of its cooking will remain consistent.

In his acceptance speech, Uy acknowledged the mentors who had helped shape his culinary journey: Virgilio Martinez and Pia Leon on Peru’s Central.

Flow’s arrival adds another name to the country’s growing roster of Michelin-starred restaurants. More than a numerical increase, its recognition is an opportunity to look at the different approaches and culinary perspectives shaping the local dining scene.

Beyond the stars

Michelin’s selection extends beyond its starred restaurants. The Bib Gourmand distinction recognizes establishments offering good-quality cooking at moderate prices, while Michelin Selected highlights restaurants recognized for their cooking and dining experience.

This year’s selection includes 31 Bib Gourmand establishments and 86 Michelin Selected restaurants, bringing the total number of recognized establishments to 127.

The numbers are a reminder that a country’s food culture cannot be captured by fine-dining rooms alone. Neighborhood restaurants, regional specialties, and more accessible dining experiences also contribute to the way a culinary destination is understood.

The second edition also comes at a time when Michelin is phasing out its Green Star sustainability distinction at the end of 2026. The inaugural Philippine selection had awarded a Green Star to Gallery by Chele.

For chef Miggy Cabel Moreno of Palm Grill, Michelin recognition carries significance beyond the restaurant itself. Moreno said the experience of returning for the second ceremony brought back memories of the inaugural announcement and the past year’s work.

“When we got recognized last year, I made it a point to use it to propel my advocacy and promote Mindanao cuisine further beyond the tables of our restaurants,” he said.

He described the recognition as a milestone not just for the restaurants but also for the communities he represents, including the people of Mindanao and the Tausug, and for regional Filipino cuisine to gain a wider international audience.

Moreno’s remarks point to one of the more important possibilities of the Michelin Guide’s Philippine presence: bringing greater attention to culinary traditions that may be less familiar to international diners. Recognition can offer chefs a platform to share the ingredients, techniques, and cultural histories that inform their cooking.

The Guide also gave out four special awards: Michelin Service Award to Clyde Joshua Zafra of Tito Boy Pampanga; Michelin Young Chef Award to Francis Lacson of Digamo; Michelin Exceptional Cocktails Award to Ron Job Sanchez of Automat; and Michelin Opening of the Year Award to Frances Tariga of Tadhana.

The inaugural Michelin Guide selection, announced in October 2025, recognized 108 establishments across Manila and its environs and Cebu. The 2027 edition raises that number to 127, adding to the roster of restaurants recognized for their cooking.

The increase is notable, but the more revealing story lies in what the results say about the country’s dining culture. Helm’s continued two-star recognition and the retention of all eight inaugural one-star recipients demonstrate continuity, while Flow’s arrival gives the latest selection a new name to watch.

For chefs, a Michelin Star can bring international attention and heightened expectations. For diners, the guide offers another way to discover restaurants worth seeking out. For the industry, the annual results provide a snapshot of the establishments receiving recognition and the culinary perspectives they bring to the table.

Yet the guide’s significance will ultimately extend beyond the ceremony. It will be measured in the restaurants that continue to evolve, the diners who discover new places, and the Filipino food traditions that find fresh audiences at home and abroad.