The name Benjarong comes from a traditional Thai porcelain style meaning “five colours,” once reserved for royal and ceremonial use because of its intricate, vibrant patterns.
Days are moving fast now, measured not by calendars but by tables set and plates cleared. Michelin Selected Benjarong marks our 22nd stop on Project Michelin Philippines and our second restaurant ticked off in this brand-new 2026. The ambition is deliciously unhinged: at least three Michelin-recognized restaurants a week, all 108 within a year. A marathon disguised as a meal plan. So far we are on track. Last week we visited Ramen Ron Rockwell (#21) , Benjarong (#22) and Mireio (#23), all Michelin-Selected restaurants
Benjarong felt like the right place to pause and take stock.
This was our first time dining here together. My handsome husband has been before—business lunches, office celebrations, meals eaten with one eye on the clock. This time, there were no agendas, no meetings to return to. Just us, finally sharing the experience as it was meant to be, aligned with the spirit of this project we’ve committed to.
I’ve always wanted to try Benjarong. Some restaurants sit quietly on your mental list, waiting patiently for the right moment. Yesterday, the waiting ended.
We settled in for lunch beneath lofty ceilings, surrounded by a kind of elegance that doesn’t press down on you. The room is expansive, opulent but unshowy, confident in its sense of space. There’s an option to sit at the kitchen counter, close enough to watch the choreography of fire, hands, and quiet precision. We didn’t choose it. We regret that now.
catfish, green mango, cashew nut P695
We began with the catfish salad—bright, sharp, and bracing. A proper awakening. Then came the dish that had been living rent-free in my husband’s memory: the 72-hour green beef curry, silky and slow-cooked into tenderness.
It deserved the hype.
Silky, rich, decadent 72 hour green beef curry P1125
The portion was enough to feed two, possibly three. And the sauce alone was dangerous for those on a diet that is. Why? “Sauce pa lang ulam na “ , comes to mind. It’s the kind of sauce that begs for rice, bowls of it. Heck “taob ang rice cooker” to be visual about it
We intended to order more. We didn’t. We can’t.
Between the catfish salad, rice, and that green curry, fullness arrived swiftly and decisively. We waved the rest away without regret.
A hot tanglad drink followed, lemongrass warmth cutting through the richness, grounding the meal.
Mango sticky rice, kanom tako, mango ice cream P450
Dessert, however, was inevitable. Mango sticky rice, mango ice cream, kanom taco a Thai dessert crowned with coconut cream and corn—comforting, nostalgic, quietly indulgent.
Benjarong is a restaurant that understands time -how to slow it, how to stretch it, how to make you stay a little longer than planned. It doesn’t chase trends or perform for applause. It simply holds its place with grace.
Twenty-two restaurants in, and this one reminded us why we started: to sit together, eat well, and let the days fly—one meaningful meal at a time.
Benjarong is located at the Ground floor Dusit Thani Manila along edsa and just across Glorietta
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Benjarong is the signature Thai restaurant of Dusit Thani Manila, part of the longstanding Dusit International brand with deep Thai roots.This is not a casual Thai eatery. Benjarong focuses on traditional and Royal Thai–inspired cuisine, with dishes built around the careful balance of sweet, sour, salty, bitter, and spicy. Many are based on heritage recipes, thoughtfully refined for modern palates. The menu spans beloved Thai classics alongside elaborate tasting experiences that echo centuries-old culinary traditions.Over the years, Benjarong Manila has earned multiple accolade including the THAI SELECT seal of authenticity and recognition from local dining guides like Tattler , cementing its reputation for both authenticity and elevated service. Recently , it received a Michelin- Selected recognition and now part of the Michelin Guide.
The Michelin Guide is the gold standard of gastronomy, where anonymous inspectors award up to three stars for flawless technique, harmonious flavors, and the chef’s unmistakable touch—making it a global emblem of culinary excellence.
Pigoutmanila 