Michelin Guide Finally Sets Its Eyes on the Philippines: A Culinary Revolution Is Coming

by Roger B. Rueda

Hold on to your balut! The prestigious Michelin Guide is finally turning its discerning eye towards the Philippines. Yes, you heard it right. The same Michelin Guide that makes chefs cry (tears of joy or despair, depending on the rating) will release its first selection for our beloved archipelago in 2026. Metro Manila, Cebu, Pampanga, Tagaytay, and Cavite better start sharpening their knives because the Michelin inspectors are already on the prowl.

But wait—where is Iloilo City? As the UNESCO City of Gastronomy, Iloilo has long been celebrated for its culinary heritage. From the iconic La Paz batchoy to the flavorful pancit Molo, Iloilo’s cuisine is a testament to our rich culture and creativity. One must ask: When will the Michelin Guide recognize Iloilo City’s culinary prowess? Surely, a city acknowledged by UNESCO deserves a spot on this prestigious list.

Now, let me pause here to say this: If anyone dares serve overcooked adobo or sinigang with underwhelming asim, may they forever be haunted by the ghost of Mama Sita who perfected these recipes.

Tourism Secretary Christina Garcia-Frasco, with the grace of a well-plated kare-kare, welcomed this development. She called it a testament to our culinary excellence and a boost to Filipino tourism. And rightly so! For far too long, our cuisine has been that underrated gem waiting to be discovered—like finding that last piece of lechon skin after your cousin promised they didn’t take it.

The Michelin Guide’s standards are so high they probably need a nosebleed kit—requiring culinary genius, fearless innovation, and a love affair with local flavors. But if anyone can meet these absurdly lofty demands, it’s our tireless Filipino chefs, who can take the most unassuming ingredients and turn them into dishes so brilliant, even the French would be forced to say, “Magnifique!”—while secretly wondering why they didn’t think of it first. After all, who else can make even the simplest tuyo feel like a Michelin-star experience when paired with sinangag and a cup of barako coffee?

This milestone is not just about stars and ratings. It’s about dragging the world to our table and making them taste the warmth, love, and sheer creativity we pile onto every plate—whether they’re ready or not. Filipino cuisine isn’t just food; it’s a full-blown emotional rollercoaster, a story told through flavors, and the culinary equivalent of your nanay force-feeding you because “Mukha ka nang kawawa, kumain ka na!”

So, to our esteemed chefs and restaurateurs, no pressure, but the whole world is watching. Let’s show them that our adobo, sisig, and halo-halo can hold their own against any foie gras or soufflé out there.

And to the Michelin inspectors, welcome! May your stay be filled with unforgettable meals, and may you leave with your hearts (and bellies) full. Just one piece of advice: Never underestimate the power of a humble karinderya’s silog.

Mabuhay ang pagkaing Pilipino!