Our journey through Michelin-recognized restaurants in the Philippines brought us to our eighth stop: The Underbelly, a remarkable discovery considering it is not yet a year old.
Despite its youth, it has already established itself as a distinguished presence within The Alley at Karrivin, Makati’s vibrant creative enclave. This compound is also home to several other Michelin-recognized concepts, including Toyo Eatery, Inato, and Automat.
Tucked at the end of the quiet alley, The Underbelly sits discreetly under the sign HYDRA. So understated is its presence that the handsome hubby had to ask the server inside to confirm we had found the right place.
The restaurant occupies the former site of Poison Donuts and now operates under Hydra Karrivin. Its interiors and branding subtly pay homage to the dish around which the menu revolves—Billy’s pork rib ramen
The design is modern yet playful: the ceiling mirrors the shape of ribs, giving the whimsical impression of dining beneath a giant rack of pork ribs.
Even the logo reinforces the theme, featuring stylized bones, a smiley face, and little legs—a clever nod to the restaurant’s pork-centric identity.
For this visit we ordered:
Billy’s Rib — Pork bone broth, pork rib, leeks P680
Billy’s Belly — Pork bone broth, buta kakuni, fried leeks P565
Aji Tamago P85
Edamame — Soybeans tossed in house spices and sesame oil P260
Gyoza (5 pcs.) — Ground pork, napa cabbage, kikurage P220
Espresso with hot milk P180
Total : P1990
Each dish expressed a clear culinary intention: depth of flavor, respect for ingredients, and an emphasis on comforting, broth-forward cooking rooted in pork.
Although not yet a year old at the time of our visit, The Underbelly had already achieved a Michelin Bib Gourmand, a recognition that validated its discipline and focus. In a cluster of restaurants celebrated for innovation and craft, The Underbelly holds its own through quiet mastery—an establishment that asks diners to look closely, both at its façade and at the flavors it presents.
Backstory
Intrigued by the origins of The Underbelly, I asked our server to share the story behind its name. He explained that the restaurant’s identity is rooted in the myth of the Hydra, the fabled creature that regenerates two heads for every one severed—a symbol of resilience, reinvention, and inexhaustible creation. In this spirit, the closure of Poison Donuts did not mark a conclusion but a transformation. From its absence emerged two new concepts, The Underbelly and Twelve Labors, coexisting within the same space like the Hydra’s multiplying heads.
We were delighted to learn that at the helm of this imaginative rebirth is Filipino chef Jackson Chua,
Knowing that a Filipino chef stands behind the concept made the story all the more meaningful , an emblem not only of culinary ingenuity but of local talent steering a distinctly creative, myth-inspired dining experience.
Pigoutmanila 