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 2017
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 2025
In May 2025, 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 2025
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.
New York 2026
In May 2026, the handsome hubby and I found ourselves on a mission to explore Michelin-recognized restaurants in New York. As always, he did his homework and budget was definitely part of the equation. New York is notoriously expensive, and we were dismayed to discover that Michelin-starred restaurants could start at around US$300 per person!
Thank goodness for YouTube! Somewhere down the research rabbit hole, we discovered Katz’s Delicatessen, a legendary Lower East Side institution and MICHELIN Guide Bib Gourmand recipient, recognized for good food at good value.
Not a white-tablecloth, fine-dining affair, but an iconic New York experience and one we simply had to try!
Then off to Chinatown we went for Michelin Bib Gourmand DimSumGoGo. And here, we had a delicious epiphany: Manila’s Chinese restaurants can absolutely hold their own against those in the Big Apple. Who knew our local dim sum scene could give New York a run for its money?
When in New York, it’s absolutely a must to try the pizza, especially a Michelin-recognized spot with the intriguing moniker See No Evil Pizza
The joint sits just steps from a subway station, and that constant underground rumble seems to seep into the whole experience, adding a distinctly local pulse to the visit. Good thing we made a reservation for our party of 12, because the place was absolutely packed—tight with energy, conversation, and the warm, yeasty aroma of baking dough drifting through the air. Despite the crowd, the turnover was impressively fast, with pies arriving hot and fresh, their crusts crackling at the edges and giving way to soft, steamy centers. Each slice was a sensory delight—cheese stretching in glossy strands, sauce rich and tangy, and that satisfying fold that makes New York pizza so iconic. We loved how cheerful the servers were throughout the rush, weaving effortlessly between tables with bright smiles and upbeat voices, balancing plates with practiced ease. The energy was infectious, a lively hum of clinking plates, quick footsteps, and satisfied murmurs that made the whole space feel alive, and honestly, the service felt as polished as it was warm, matching the intensity of the bustling room.
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 