What started as a simple burst of Pinoy pride for the Philippines’ 108 Michelin-recognized restaurants last October 30, blossomed into a full fledged passion project for me and the handsome hubby — to experience each of the 108 Michelin-awarded restaurants within 12 months.
Our journey began with the Bib Gourmand gems, Bolero and Taquería Franco, and now, it has led us to Helm, the country’s newly crowned Michelin two-star restaurant — a milestone we were beyond excited to celebrate.
Hidden in plain sight, Helm is the kind of place that doesn’t need to announce itself — just a discreet gold sign on a quiet corner, six simple chairs outside, and an aura of calm
Step inside, however, and you’re immediately transported into a world where precision meets creativity. The hum of the open kitchen, the warmth of the staff, and Chef Josh Boutwood’s effortless charisma set the tone for what would become one of the most memorable birthday dinner I’ve had in Manila — an intimate, immersive journey into Chef Josh Boutwood’s culinary mind.
The Arrival & First Impressions
Helm doesn’t scream for attention — it whispers. From the outside, it’s easy to miss: a small gold sign that reads Helm by Chef Josh Boutwood at the end of a long quiet corridor at the third floor of Ayala Triangle.
Sans any frou frou nor red carpet , it just evokes non descript elegance. Even before stepping in, I could already sense that this restaurant lets its food do all the talking.
A few minutes later, we were handed the beverage menu — a subtle signal that the evening was about to begin.
Soon enough, we were ushered through a set of doors and into what looked like a humongous 2 counter kitchen with open layout and tables on the side.
Inside, the space buzzed with quiet intensity. The two huge white with gray swirls kitchen counters dominated the room.
Chefs moved in a rhythmic dance, plating, tasting, adjusting. It was intimate yet electric, like being backstage at a live performance where every detail matters.
The handsome hubby and I were seated right at the kitchen counter, the best seats in the house if you love watching artistry in motion. Within minutes, our drinks arrived — a crisp martini for him, a bright Aperol Spritz for me — and just like that, the stage was set.
Then came Chef Josh Boutwood himself. No dramatic entrance, no aura of hubris — just a warm smile, a quick joke, and an easy confidence that instantly made everyone feel at home. It didn’t feel like dining at a Michelin-starred restaurant; it felt like being invited into someone’s kitchen — except that “someone” just happens to be the only Michelin Two Stars Chef in the country.
The Snacks: A Playful Prelude
The night officially began with what Chef Josh calls “the snacks.” A charming understatement, really — because these weren’t your typical canapés or amuse-bouche. Each one was a small, intricate work of art that hinted at the creativity and thoughtfulness to come.
Presented one after another, the four snacks acted as a prologue to the evening’s story — teasing the palate, awakening curiosity, and setting the stage for the multi-course journey ahead.
Snack #1: Hamachi, Kombu, Ginger
The first snack arrived on a minimalist plate — delicate, refined, and completely unexpected. Just one perfect bite, but bursting with layers of flavor. The dish highlighted three simple ingredients: hamachi, kombu, and ginger — presented with Chef Josh Boutwood’s signature precision.
Chef Josh shared that the hamachi, flown in fresh from Japan, was lightly cured and transformed into a tartare, then encased in a crisp shell made from nori seaweed. On top, a touch of ginger gel and freshly grated wasabi root added brightness and heat, while a kelp jelly gently draped over the piece introduced an extra layer of umami depth.
It was elegant and thoughtful — the kind of bite that disappears in a second but lingers on your palate far longer. Best enjoyed, as Chef Josh recommends, in one bite.
Snack #2: Lobster, Rice, Sesame
At first glance, the second snack looked deceptively simple — two golden “buchi”-like spheres resting on a bed of barley seeds. But instead of the usual sweet filling, these were savory versions, hiding a luxurious mix of lobster and king prawns inside.
Chef Josh explained that the base incorporated king prawns, while on top sat a dollop of their take on a local lime kosho — a clever nod to the Japanese yuzu kosho. Traditionally, yuzu kosho is a spicy, zesty, and salty paste made from fermented chili, yuzu peel, and salt. Helm’s version uses local lime zest fermented with salt and chilies for 14 days, creating a bright, citrusy heat that cut beautifully through the richness of the seafood.
Served very warm inside, the contrast of crisp shell, tender filling, and that punch of lime kosho made for an addictive, flavor-packed bite — familiar yet refreshingly new.
Snack #3: Beef Tendon, Raw Beef, Horseradish
Snack number three was a brilliant play on texture and indulgence and a delightful Pinoy twist to the classic favorite , beef tartare with that crispy tendon chicharrón
The tartare was made from beef sirloin, seasoned simply yet beautifully with Dijon mustard, capers, olive oil, and garlic — a classic flavor profile elevated by its freshness and balance.
Beneath the beef sat a smooth layer of crème fraîche infused with French horseradish, adding a subtle heat and tang that lifted the richness of the meat. The bite was then finished with popped sorghum for crunch, a drizzle of chive oil for color and aroma, and a dusting of grated cured egg yolk — adding a touch of umami and saltiness to tie everything together.
Crisp, creamy, savory, and just a little decadent — it was the kind of snack that made you wish for an encore.
Snack #4: Foie Gras, Lardo, Mushroom
The final snack of the evening was a showstopper — a beautifully crafted buckwheat tart that perfectly balanced richness, texture, and depth of flavor. Inside the delicate tart shell was a silky mushroom parfait paired with foie gras, creating an earthy, buttery combination that practically melted on the tongue.
Topping it all was a sliver of cured pork back fat (lardo), glazed in adobo sauce — a clever Filipino touch that added sweetness, salt, and just a hint of nostalgia. A drizzle of oregano oil and a few fresh oregano leaves completed the bite, lending a subtle smokiness and a refreshing herbal note to cut through the decadence.
It was the perfect closing act for the snack course — indulgent yet balanced, and a seamless bridge into the evening’s next chapter
What stood out wasn’t just the food itself, but the pacing and presentation. Each snack arrived seamlessly, with the chefs and servers moving in quiet coordination, explaining just enough to intrigue without spoiling the surprise. It was performance and hospitality intertwined — refined yet relaxed, serious yet fun.
By the end of the fourth bite, we were completely drawn in. Those “snacks” had done their job beautifully — we were curious, impressed, and hungry for more.
Pigoutmanila 