Manila Tasting-Menu Buzz
Diners in Manila are buzzing about provocative new tasting menus that blend subtle and shocking courses — hotspots are drawing praise for experimental, multi-course experiences that pushed local fine-dining conversations this week FnB Report. If you care about curated tasting nights, Manila’s scene is heating up.
Chef Kevin Uy opened Flow in December 2025 with a cross‑Pacific tasting program that Inquirer described as drawing on his five years in Peru and Central‑style training. (lifestyle.inquirer.net) Tatler noted Flow’s tasting sequence as an eight‑course menu that includes raw scallops with sea urchin emulsion and a blue spirulina granita. (tatlerasia.com) Tandem Manila—run by chefs Alex and Mikee Tan—has rolled out a seven‑dish “Seven Deadly Sins” tasting menu that Esquire says foregrounds sustainable ingredients and deliberate provocation. (esquiremag.ph) Tandem’s own site lists the concept on its tasting‑menu page and confirms the sin‑themed framework as their current seasonal offering. (tandemmnl.com) Longer‑running fine‑dining names and newer hotspots are all in circulation: Spot.ph and Tatler feature Helm, Toyo Eatery, Metronome and several newer entries on roundups of Manila tasting menus this season. (spot.ph) Price points vary widely—Cosmo reported Hálong’s eight‑course tasting at ₱4,500 per person, while WhenInManila listed Metronome’s degustation at about ₱8,500 per head—illustrating the spectrum of Manila’s current tasting market. (cosmo.ph) Flow’s service emphasizes bespoke tableware and interior design by Anthony and Rita Nazareno, and Inquirer specifically named custom plates from Solon Perfecto and EJ Espiritu among the restaurant’s details. (tatlerasia.com) Both Flow and Tandem publish online reservation pages—Flow’s site lists service hours Tuesday–Sunday 18:00–22:00, and Tandem accepts bookings through its reservations page—signaling these experimental tasting nights are bookable through official channels. (restaurantflow.ph)
