Old Manila

WHY GO

The recently renovated Old Manila breathes new life into a worthy favourite of the metro's dining scene. Listed as modern European cuisine, the restaurant’s art deco old world feel is complemented by the contemporary photography of Francisco Guerrero.

TATLER TIPS

To start, the foie gras torchon is melt-in-the-mouth perfection, with the cherry reduction and salted caramel providing the perfect balance to the torchon’s paradoxically light yet buttery richness. The miso-glazed Chilean sea bass arrives impressively; a large cross section steak glistening in golden miso. The famed Chilean fish’s large, firm, and moist flakes balance well with the miso’s salty soy bean sweetness. The signature Davao Chocolate, features a single origin 77 per cent cocoa and would benefit from simplification as the chocolate needs little accompaniment.

Miso-glazed Chilean sea bass MORE THAN PHP 2,000 PER PERSON PRIVATE ROOMS

Foie gras torchon

Frozen key lime pie