There's a slew of restaurants opening with the by-line of being farm-to-table, fair trade, and slow food, but the chef Margarita Forés is a pioneer of this movement in the Philippines and executes it in Grace Park.
Start with the chicharon two-ways. Baked crispy pork rind filled with smooth chive mousse, and topped with prosciutto di parma or salmon roe. Then have the quinoa and Cagayan etag farmer's vegetable soup. It is a clear but flavourful broth, filled with local vegetables and quinoa with a hint of smoky bacon. The lamb adobo is braised and served in a clay pot, and is the perfect balance of what are strong flavours in themselves: lamb, garlic, vinegar, and soy sauce. The river prawns in anchovy butter are fresh, succulent, and seasoned to perfection.
Triple grilled cheese and sourdough
Roast sous vide duck with lychee and grapes
River prawns in anchovy butter