Philippine Tatler Best Restaurants - - EDITOR'S NOTE -

What a won­der­ful and calorific jour­ney this has been to give you, dear read­ers, a taste of the best din­ing ex­pe­ri­ences across the coun­try in this year’s edi­tion of the Philippine Tatler’s Best Restau­rant Guide (BRG). Now on its 13th year, the guide presents this well-de­serv­ing list­ing of 172 culi­nary gems (whether fine din­ing or ca­sual chic es­tab­lish­ments) across ev­ery cui­sine clas­si­fi­ca­tion imag­in­able.

We keep you clued in on what is trend­ing in the F&B land­scape with up­dated and com­pre­hen­sive re­views, in­sight­ful fea­tures on novel food move­ments and, as al­ways, a round up of the hippest bars in the city. For starters, wine and cigar critic and Euro­pean Bureau Chief of Wine Spec­ta­tor, James Suck­ling, takes us on a heady Tuscan trip and picks his favourite reds and whites from the re­gion. Christo­pher DeWolf, mean­while, gets to know some rare and elu­sive Ja­panese whiskies and sin­gle malts.

You’ll also ap­pre­ci­ate the ar­ti­cles on the ever ex­pand­ing cat­e­gory of health food and deli-type en­ter­prise in the Philip­pines as well as a thrilling lo­cal trend that is un­der­way – home­grown del­i­ca­cies (par­tic­u­larly cheeses and choco­lates) that you ought to know about.

Lastly, for the sec­ond year in a row, we are ex­cited to present the Top 20 Restau­rants, which the BRG’s re­view­ers and ex­pert ed­i­to­rial panel de­lib­er­ated and voted on un­til we fi­nally ar­rived at the bright­est stars in the din­ing scene. The Top 20 (both time-tested and new­com­ers alike) are whom we be­lieve up­hold the high­est F&B stan­dards and reap the read­ers’ choice.

Keep your fin­ger on the culi­nary pulse of the coun­try and check on the lat­est din­ing news through­out the year on www.philtatler­dining.com and don’t for­get to fol­low us on In­sta­gram (@tatler­diningph); Face­book (Philippine Tatler Din­ing); and Twit­ter (@tatler­diningph).

Bon ap­pétit!

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.