From fresh F&B openings to spicy collaborations and innovative takes on longtime favorites, August brought in a slew of tantalizing experiences for Manila foodies.
August has come to an end, but the dining experiences it brought have lingered in our minds and taste buds. Is it too soon to reminisce? No, not at all. In case you missed it, we’ve rounded up the exciting openings, dream collaborations, and tasty innovations that made this month worth sinking our teeth into.
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Mugen Ramen Opens Its Doors
Mugen Ramenya recently opened its doors, and Manila’s ramen scene may never be the same. Helmed by Chef Jorge Mendez, this 10-seater ramen bar is a deeply personal project shaped by years of travel and training in Japan. Specializing in Hakata-style ramen, Mugen offers a clean, nuanced take on the dish: bold in flavor, but never heavy.
The menu is intentionally streamlined: just four ramen bowls, three tsukemen choices, two abura soba options, and three chahan varieties, each one carefully crafted and constantly evolving. Appetizers like karaage, gyoza, and off-menu surprises (such as their Snow Crab Bao with Ikura) make the wait even more worthwhile. With every bowl, Mugen lives up to its name: infinite in flavor, rooted in intention.
llaollao Introduces Its Fro-Yo Brioche And Wellness Lounge
Beloved frozen yogurt haunt llaollao celebrated 100 stores in the Philippines with a new fro-yo brioche and the launch of its Wellness Lounge at SM MOA. The lounge offered an array of rejuvenating activities, from relaxing massages to pilates classes. Its next stop? The Dessert Museum—so look out for that sweet and wholesome crossover.
Shake Shack Turns Up The Heat With A Spark of Madness
Sparks flew at Shake Shack as it teamed up with Hong Kong-based flavor rebel A Spark of Madness for its new limited-time “Crispy Chili Menu.” The collaboration brought a fiery twist to comfort food favorites, amped up with A Spark of Madness’s cult-favorite Crispy Chili Oil: handmade in Hong Kong with the guidance and passion of founder Simran Savlani.
The temperature rose, but no one complained as they munched on spicy delights like the Crispy Chili Cheesedog and Crispy Chili Cheese Fries, every item hitting that sweet spot between heat and indulgence. To mark the launch, Shake Shack also partnered with local ceramic studio Bumi and Ashe for pottery workshops at Alabang Town Center, complete with free meals and swag.
Feeling the heat? You can still take home jars of Crispy Chili Oil, available in select Shacks and online at shakeshack.ph.
Eggdrop Brings Its Korean Gourmet Sandwiches To The Philippines
Eggdrop Philippines has officially landed at Bonifacio High Street, marking the debut of the original Korean egg sandwich brand in Manila. Known from countless K-Dramas and beloved across South Korea, Eggdrop is serving up its signature lineup of premium, gourmet egg sandwiches. Crafted with fluffy scrambled eggs, toasted brioche, and indulgent fillings, it’s an any-time-of-the-day breakfast in a compact package—what’s not to love?
The Westin Manila Opens Its Aire32 Bar
The Westin Manila reached the final stage of its completion with the soft opening of Aire32 at the hotel’s top floor. The new al fresco bar and social space is designed around balance, connection, and conscious living, offering sweeping views of the Ortigas skyline. The space draws from Westin’s biophilic design philosophy, blending natural materials, a muted palette, and modern details for a refined yet relaxed ambiance.
The beverage program puts mindful drinking at the forefront, featuring low-alcohol options and well-balanced mocktails, local ingredients, and sustainable sourcing. Guests can expect an array of tapas and pica-pica to accompany their drinks, with off-menu specials from Cantabria by Chele Gonzalez.
Aire32 accommodates both casual afternoons and elevated celebrations, with flexible seating, a private dining room, and event-ready features—including a built-in wall projection that’s perfect for presentations or backdrops. As The Westin Manila reaches full completion, its newest addition sets the tone for meaningful moments shared high above the city.
Mitsuyado Sei-men Reopens At Jupiter Street, Makati
Mitsuyado Sei-men has officially re-opened at Jupiter Street, Makati, bringing back the bold, comforting tsukemen experiences that first introduced Filipino diners to Japanese dipping noodles. Established in Tokyo in 2005 and first opening in the Philippines in 2012, Mitsuyado Sei-men is a pioneer in the local noodle scene.
With its refreshed and reimagined space, the original Makati location welcomes loyal guests and curious first-timers alike to rediscover its signature handcrafted noodles, made in-house daily using premium domestic wheat for that smooth, chewy bite and distinct aroma.
The highlight remains Mitsuyado’s specialty tsukemen: thick noodles served with a separate, rich dipping broth infused with their signature yuzu oil, blending pork, vegetables, or seafood for a vibrant, well-balanced flavor. And for a perfect finish? Ask for soup wari, a light vegetable broth to mellow out the dipping sauce.
Hello, Malcolm: A Collaboration Dinner With Hapag and Malcolm Lee
On August 28 and 29, Singapore joined forces with the Philippines as Hapag welcomed Singaporean chef Malcolm Lee for a special two-night collaboration titled Hello, Malcolm. Known for redefining Peranakan cuisine through a modern lens, Chef Malcolm helms two of Singapore’s most respected dining destinations: Candlenut, the world’s first Michelin-starred Peranakan restaurant, and Pangium, a tribute to Singapore’s culinary heritage nestled in the Botanic Gardens.
Together with Hapag’s own chefs, Kevin “Nav” Navoa and Thirdy Dolatre, the trio presented a menu rooted in shared regional identities, reimagined traditions, and bold interpretations of Southeast Asian flavors. The collaboration—Hapag’s third international event at its new home in Balmori Suites—continued the restaurant’s mission of fostering creative exchange among chefs, artisans, and producers. Supported by the Singapore Tourism Board, the event underscored the power of cross-cultural partnerships to inspire fresh perspectives in regional cooking.
