Editors' Note

In this 15th edition of T.Dining’s Best Restaurant Guide (BRG), we left no culinary stone unturned, diligently exploring the Philippines’ dining landscape, from swanky white tableclothed establishments to casual cafés and delis, and all the true blue bistros in between. We also ran through the entire gamut of the country’s best bars, starting with the sexiest speakeasies to sky-high venues with a dizzying view, p. 249.

In Big On Burgundies, we gained insightful tips from wine connoisseur and self-professed “Burgundy nut,” Jojo Madrid, on investing in wines from this complicated region. We tried and tested a number of cuisines and produce native to Davao Region in Delightful Davao p. 24; delved into the nation’s slow food movement (which is apparently picking up momentum) in Taking It Slow p. 16; and then sat down with the country’s most influential and notable gastronomes who are not only leaving an indelible imprint on our culinary DNA, but also connecting the dining dots with the rest of the world in Five Names Forging the Filipino Food Frontier Forward, p. 32,

Moving onto the guide, for a quick and easy reference to the overall dining experience of the 173 restaurants listed, each restaurant has been rated in four key areas—setting, food, wine, and service. The ratings are displayed at the bottom of each review through the use of easy-to-read symbols. These are rated on a scale of one to 10, and take into account a myriad of factors related to the dining experience.

This system is employed year- round by all T.Dining BRG reviewers, whether they are appraising a restaurant for this guide or for the latest review published on philtatlerdining.com.

To ensure that our experience of each restaurant was as close to that of a regular diner, each one was reviewed anonymously. The final ratings are a result of the reviewer’s findings, plus the general recommendations of our expert editorial panel.

It is with our reviewers and expert editorial panel that we arrive at the awards—four speciality categories that highlight those at the top of their class. These are Best Interior Design, Best Service, Best New Bar, and Most Inventive Chef. After reviewing all eligible entries, a shortlist is compiled and a vote carried out to determine the ultimate award recipients. Also, an exciting announcement is that for the first time in BRG history, this year we are introducing the Hall Of Fame award! Find these on p. 73.

Of course, let’s not forget our prestigious annual Top 20 (find the full list and extended profiles on p. 58). Enjoy!

Shauna Jay Popple Williams Co-Editor

Maritess Garcia Reyes Co-Editor