Lifestyle Asia asks chefs Don Baldosano, Miko Calo, Mikee and Alex Tan, Nicco Santos, Tina Legarda, and Kevin Uy where they satisfy their Filipino food cravings.
Don Baldosano
I have one go-to if I’m craving Filipino food. It’s always Ted’s Oldtimer La Paz Batchoy. Aside from batchoy being one of my favorite dishes, the place just has a sense of nostalgia for me. Plus, their food being very straightforward Ilonggo brings you right back to La Paz Market.
Whenever I’m there, I always go for two things: an “Extra Super” order of both miki and miswa—which basically means “the works,” topped with innards and chicharon.
Miko Calo
Manam because it’s accessible and reliable, and MilkyWay because it’s comforting and familiar, and I can order the Sisig from El Cirkulo [which is next door]! From Manam, I order the Sisig, Patis Wings, and Gising-gising. From MilkyWay, I order the Crispy Tadyang, Ginumis, Lechon Kawali, Ginumis with Panutsa Ice Cream, and Sisig from El Cirkulo.
Mikee Tan
For me it’s Rodic’s Diner. I’m a big believer that we have the best breakfast food in the world. Every time I go to an international buffet, I always have some sort of silog. We do breakfast so well, from different types of longganisa to dried fish—all equally amazing. I get Tapsilog, Longsilog, or Tocilog in rotation or two ulams at once. Maybe it’s nostalgia, but it’s so easy to love. For someone who’s always on the go, it’s easy to eat standing up.
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Tina Legarda
I have two in mind! The first is Inasal Chicken Bacolod (ICB) in BF Parañaque. I’ve been going to this place for years because not only is it five minutes away from my house but it’s also the South’s most legit inasal place. It’s owned by the same family who owns Chicken House in Bacolod. As an avid chicken inasal fan, I’ve been to many of the chicken house places in Manila, and ICB was always one of my favorites. Their chicken oil is the real deal! Order the Inasal na Paa (leg part), Atay, Pork BBQ, Chicken Skin, Cansi, and Garlic Rice.
Via Mare is also one of my top favorites. For a restaurant that’s been operating for 50 years, you know they’re doing something right. It’s the kind of place that’s been tried and tested. The food is familiar, hearty, and consistent. If you’ve ever had the chance to be embraced and loved by your grandmother’s cooking, this is the exact same feeling I get eating Tita Glenda’s food. I love her ensaladas! But also order the Pancit Luglug, Pinais na Alimasag, Fried Lumpia, Kalkag Rice, Bibingka, Puto Bumbong, Palitaw, and Ginumis.
Nicco Santos
I find myself going back to Manam and Sarsa Kitchen + Bar quite often. With Manam, it really comes down to consistency. Across different branches, you know exactly what you’re getting—the flavors are familiar, well-executed, and dependable. It’s the kind of place you can return to anytime and it just hits the same way. I usually go for the classics—Sisig, Sinigang, and Kare-kare. It’s straightforward Filipino food done properly, which is really all you want sometimes.
Sarsa, on the other hand, brings a bit more personality into the mix. It’s still consistent, but there’s also a layer of creativity that keeps things interesting. JP has a way of taking traditional flavors and pushing them forward without losing their identity. I lean into their inasal and whatever else is on the menu that feels a bit more exploratory. There’s always something familiar, but with a slight twist that makes you look at it differently.
Alex Tan
This is not strictly Filipino food, but I love Goto Tendon. The stuff they make is the best it can possibly be. Everything feels clean, and I’m not eating fillers or extenders. It’s not like a stew with just overthickened sauce and 99% vegetables. Things are just done well and I feel my money is very well spent.
I don’t go here for general Filipino food. I go because I need the Pares Mami. Then match it with Tokwa’t Baboy. The Pares Mami soup is so flavorful but feels clean somehow. The beef is tender. The tendon is clean and is actually tendon and not fat disguised as tendon. The noodles are fantastic (although last time I went, they changed it, and I was a little sad because the previous one was much better). They serve you the Pares Mami in a giant mug because they know people will take the handle and drink the soup. So good.
The Tokwa’t Baboy, the slices of belly have a good bite and aren’t overcooked. Good meat to fat ratio. Nice spiciness from green chillies. Sauce is super duper flavorful. And most importantly, the tokwa is fried nicely and served crispy, perfect for absorbing the sauce.
Kevin Uy
I like eating Filipino food anywhere because everyone makes it so differently. One person’s recipe might not be the same as the others. Mostly in the houses of my friends, my lola’s house or even just simple home cooking, so I never really ventured out into other Filipino restaurants. If I were to pick one restaurant though, Abe is a place that my family and I used to go to a lot when I was younger.
At the restaurant, I always just get the same things. My favorite item there is the Sinuteng Baby Squid, which is basically baby squid cooked in chili and garlic oil. For meat, I personally enjoy the Mutton Adobo. The Dilis Rice and Gising-gising are fantastic too, and we always get a side of Taba ng Talangka to go with our rice. For my beverage, I gravitate toward the Tamarind Shake, and for dessert, my family loves the Sikreto ni Maria.
This article was originally published in our June 2026 issue.
Frequently Asked Questions
Some of Manila’s top chefs and restaurateurs return to a mix of classic restaurants, regional favorites, and long-standing institutions. Among their picks are Ted’s Oldtimer La Paz Batchoy, Manam, MilkyWay, Rodic’s Diner, Inasal Chicken Bacolod, Via Mare, Sarsa Kitchen + Bar, Goto Tendon, and Abe.
For Don Baldosano, Ted’s Oldtimer La Paz Batchoy offers straightforward Ilonggo cooking and a sense of nostalgia. He particularly enjoys ordering an “Extra Super” batchoy with both miki and miswa, topped with innards and chicharon.
At Manam, Miko Calo typically orders the Sisig, Patis Wings, and Gising-gising. At MilkyWay, she enjoys Crispy Tadyang, Lechon Kawali, Ginumis with Panutsa Ice Cream, and Sisig from neighboring restaurant El Cirkulo.
Mikee Tan names Rodic’s Diner as his go-to. A firm believer in Filipino breakfast culture, she rotates between Tapsilog, Longsilog, and Tocilog, sometimes ordering multiple ulam dishes at once.
Tina Legarda recommends both Inasal Chicken Bacolod (ICB) in BF Parañaque and Via Mare. At ICB, she suggests the Inasal na Paa, Atay, Pork BBQ, Chicken Skin, Cansi, and Garlic Rice. At Via Mare, her favorites include Pancit Luglug, Pinais na Alimasag, Fried Lumpia, Kalkag Rice, Bibingka, Puto Bumbong, Palitaw, and Ginumis.
Nicco Santos frequently orders Sisig, Sinigang, and Kare-kare at Manam, while exploring inasal and other dishes at Sarsa Kitchen + Bar. Alex Tan recommends the Pares Mami and Tokwa’t Baboy at Goto Tendon. Kevin Uy’s favorites at Abe include the Sinuteng Baby Squid, Mutton Adobo, Dilis Rice, Gising-gising, Taba ng Talangka, Tamarind Shake, and Sikreto ni Maria.
