Perhaps it was the year I stepped consciously into my foodie life in 2017—that quiet turning point when dining ceased to be mere sustenance and became a study in flavor, presentation , intention and culture. From that moment, Michelin ceased to be an abstract emblem of excellence; it became a presence I could sense, trace, and eventually pursue.
Hongkong
Our first encounter came long before the Philippines had joined the global guide. It began in Hong Kong in 2017, during a trip where our family of 6 stumbled wide-eyed and curious into Cheung Hing Kee Bib Gourmand awardee
The Michelin sign pulled us in and the small store (not even a restaurant) enticed with its famed Shanghai pan-fried golden xlb ,their delicate crust giving way to a burst of savory pork and fragrant broth.
Fast forward to a year before the pandemic, I found myself fully absorbed in the world of food blogging, chronicling each culinary discovery and sharing it across my social media platforms, a quiet obsession that turned every meal into both story and memory.
Amsterdam 2023
What had begun as casual curiosity had transformed into a fully intentional pursuit of Michelin dining. Amsterdam served as the inaugural pin on what would become our increasingly elaborate Michelin map.
At MOS and Bistro de la Mer (both One Michelin Star ) we were introduced to a new vocabulary of precision: sauces that gleamed with academic seriousness, scallops that surrendered gracefully to my fork , herbs arranged as if by philosophical suggestion rather than human hand.
The handsome hubby initially skeptical—found himself conscripted into this culinary expedition. In his defense, our trips invariably fall on our wedding anniversary, an occasion that necessitates a special dinner, and tradition dictates that I choose it. Under such conditions, the Michelin Guide quickly transitioned from helpful resource to sacred text.
for entree.
Brussels 2023
Just hopped on a train at Amsterdam Central Station . Some 2 hours + later, we arrived in Belgium Central Station a few minutes after 10. Thereafter, it was a quest to find Michelin Bib Gourmand Les Petits Oignon for lunch, passing by Englise Notre Dame au Sablon, The Grand Place and Rue Régence
Munich
In May 2024, Munich beckoned. Freisinger Hof, a Michelin-recognized homage to classic German fare, offered rich, hearty dishes—boiled beef, crispy pork knuckle reminiscent of our crispy pata , huge dumplings and a festive desert to celebrate our wedding anniversary
Salzburg
Salzburg drew us to The Glass Garden, a Michelin 1-Star restaurant perched atop a mountain. We climbed on foot, oblivious to the museum shortcut with its three-story lift, our anticipation growing with every step. The view alone felt like an appetizer, and the meal that awaited—delicate, elevated, balanced with alpine precision—proved that the journey often seasons the meal itself.
Philippines
Closer to home, our tenth and eleventh stops awaited: Michelin-selected NowNow in Mandaluyong and Pilya at Stall 11, The Grid at Power Plant Makati. There was something almost poetic about this—after years of boarding planes in pursuit of these experiences, we discovered one just five minutes from our home and another a mere sixteen. Ninety-eight restaurants still lie ahead on the Michelin map, yet it is a joy to have so many within reach. Each visit feels less like a conquest and more like a celebration—of craft, culture, and the curiosity that continues to pull us from one table to the next.
With every bite, I am reminded that becoming an intentional Michelin diner is as much about cultivating awareness and appreciation as it is about savoring exquisite food. It is about the pride that our country’s hardworking, world-class chefs have earned a place in the Michelin guide, and the joy that Filipino diners can now celebrate and champion the richness of our own culinary heritage. In these moments, Pinoy cuisine is no longer just homegrown; it has arrived on the global gastronomic map, a testament to creativity, craft, and cultural resilience.
Pigoutmanila 