Globe Platinum’s Gastronome Giving returns, partnering with restaurants across the Philippines to prevent involuntary hunger. Among them is the acclaimed Metiz, where the kitchen showcases its inventiveness across four “movements.”
Eating out in Manila is a real treat, with the food scene only getting better by the day. Many talented young chefs have opened their own restaurants, proving that culinary creativity knows no age and that the Philippines stands as a rising hub of gastronomic excellence in the region. Among these rising culinary stars is Stephan Duhesme, co-founder and executive chef of Metiz, a modern Filipino restaurant celebrated for its inventive menu built around local, seasonal, plant-based ingredients, as well as its use of traditional Filipino techniques such as buro (fermenting), tuyo (drying), and kinilaw (pickling). With so much buzz surrounding Metiz and its team of young chefs, I was thrilled to try their new menu as part of Globe Platinum’s Gastronome Giving program, a culinary initiative that also supports a good cause.
From September 1 to November 30, 2025, every Globe Platinum subscriber who avails of a Gastronome Giving experience at one of the partner restaurants contributes to the fight against involuntary hunger through the Hapag Movement, Globe’s initiative that aims to directly help 100,000 Filipino families across the country’s 50 most hunger-affected areas.
Started in 2023, the Gastronome Giving program was such a success that it continues to thrive today. The year’s roster of restaurants was once again curated by the Fine Dining Club Philippines, with something to delight everybody. Of course, there’s Metiz (but more on that later); the elegant Rockwell mainstay Chef Jessie Rockwell Club; the vibrant new Idalia in Salcedo Village; the luxurious Italian steakhouse Finestra at Solaire Resort; and two buzzy destinations from out of town—Benjarong in Davao, known for its Thai cuisine, and the farm-to-table gem Sauma in Negros. Each restaurant has created a special menu exclusive to the program, turning what might otherwise be another indulgent meal into something far more meaningful.
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A Night At Metiz
We’re here to talk about Metiz, so let’s get to it. For the Gastronome Giving menu, the Filipino restaurant does what it does best: showcasing traditional Filipino cooking techniques through a strikingly modern menu made with only the freshest ingredients. Discussing each dish individually would do a disservice to the restaurant, which I noticed takes great pride not only in its storytelling but also in keeping guests guessing about what comes next. So, I’ll just highlight a few dishes I loved the most, keeping you a little in the dark, in case you’re curious enough to try it yourself.
Overall, the Metiz x Globe menu is composed of four “movements,” each made up of several dishes. Talented Sous Chef Raph, who attended to us for most of the night—serving delicious food and equally delightful conversation—explained that the team started using the term “movement” after learning it in France during a recent culinary excursion. By doing so, they’re not restricted to a set number of courses; instead, they can present a series of thematic dishes that truly showcase the creativity and talent of their kitchen. And as expected, each movement served up more than enough to leave me happily (and heavily) satisfied.
The first movement already perfectly captured what Metiz is all about: fresh produce, done right. Simply called Ensaladang Gulay and Buttered Vegetable on the menu, it featured twenty different vegetables, each prepared in its own way: some fermented, others done bagoong-style, some sautéed in butter, and a few served as they are. Every element in the multi-plate setup (including additional touches like smoked local sardines and boiled cashews) was so distinct and well-executed that it showed just how skillfully the kitchen could turn humble ingredients into something special. It’s no surprise they earned a citation as one of Asia’s 50 Best Restaurants in 2023.
As promised, I won’t talk about everything that was served, because there should always be an element of surprise when dining out. But I do want to highlight my favorite dish of the night: the main course and its star protein—perfectly grilled tuna belly that practically melted in the mouth. The real surprise, though, was the rice it came with (served with chunks of flavorful pompano), and a comforting bowl of chicken broth (one so fresh, the chicken was actually alive that very same day). This movement was incredible, and if I could eat it every day, I absolutely would.
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Sweet Movements
While the savory movements were plentiful (there were so many good ones I didn’t even get to describe), I have to mention the sweet treats served as part of the Gastronome Giving menu. The true knockout was the Ensaimada, one of the restaurant’s signature dishes. Inspired by Chef Stephan’s grandmother’s original recipe, they explained that it was meant to be dense. That sounded a bit alarming at first (it’s not my preference), but any worry quickly disappeared when we watched them grate a mountain of local cheese on top. The moment you taste its combination of rich, dense, buttery pastry against the soft, airy cheese, all your troubles melt away. It’s an indulgent Filipino comfort dish, and I loved it.
It’s rambutan season in the Philippines, so you better believe the inventive chefs at Metiz made the most of it, incorporating the sweet, juicy fruit into playful takes on desserts. For example, the Silvanas featured a rambutan jelly at its center, placed between layers of cashew, cream, and corn ice cream. What a way to highlight their inventiveness!
Stuffed from all the movements, I left the restaurant happy. Not just as a diner, but as a lifestyle journalist eager to share the experience. Metiz is a wonderful restaurant that goes above and beyond, participating in a project that not only brings delicious food to the table, but also charity and compassion. Food, at the end of the day, is a basic need. We’re part of a lucky group that gets to enjoy it as an unforgettable, quality experience—so it’s important to remember the value of sharing and paying it forward. Fortunately, Globe Platinum and its partner restaurants are making a truly valiant (and delicious) effort.
Globe Platinum customers may book their Gastronome Giving experience through THEA, their 24/7 digital assistant, available anytime.
Photos courtesy of Globe
