The Philippines’ new culinary characters come from Malaysia, Brazil and Japan (by way of Hong Kong), and Park Avenue in Manhattan
The best thing about food is that you can taste the world without leaving the dining table. And the best thing about that fact is that the Philippines lets you navigate a global gastronomic journey with ease—at least in recent times.
This year is no exception with the likes of Malaysian cafe Secret Recipe making a comeback in the Philippines, Uma Nota bringing a mature take on Brazilian-Japanese cuisine to Filipinos, and Wolfgang’s Steakhouse finally opening in the world-famous island of Boracay.
Malaysia’s Secret Recipe is out and back in the Philippines
You don’t need to be an original fan of Secret Recipe to be able to appreciate what the Malaysian cake shop and cafe has to offer. But for those who’ve had the chance to sink their teeth into its cakes and savory menu, this triumphant return to Manila is long overdue.
Brought into local shores by The Bistro Group, Secret Recipe champions a multicultural array of dishes, cakes, and beverages that have been enjoyed by Southeast Asian customers since 1997. So what can the new generation of Filipinos expect from the revitalized Secret Recipe?
Quite a lot.
Firstly, its One Ayala Mall location follows the blueprint of its Malaysian counterparts except that the Manila outlet expands on its modern contemporary design with a Secret Garden-inspired, floral footprint complementing the dainty yet decadent cakes like the Black Forest Milo cheesecake, butterfly pea lemon cheesecake, and Hokkaido triple cheese chocolate.
Its savory menu meanwhile is rooted in global flavors that appeal to the worldly demands of Filipino palates—from a striking laksa and beef rendang to a life-affirming Irish lamb shank and chicken satay.
The secret behind Secret Recipe is clear: Deceptively simple dishes that are complex and downright comforting.
Uma Nota is a tribute to Brazilian and Japanese origins
Many restaurateurs and chefs know that, generally, Filipino diners love variety and it’s for this reason that Uma Nota is striking a note with its brand of Brazilian and Japanese flavors.
Opened in January 2024 at Shangri-La at The Fort, Uma Nota isn’t your typical fusion restaurant. Sure, it draws from the historical migration of the Japanese to São Paulo in 1908 to craft a culinary identity founded on diversity, but Uma Nota Manila’s unique selling point compared with its Hong Kong and Paris branches is its larger-than-life space designed like a journey across two cultures and as a backdrop for the branch-exclusive “big events” that epitomize Manila’s dynamism.
Designed by The Odd Duck Studio founder Asmaa Said, Uma Nota features four distinct realms: The Living Room with a ‘hanging tree’ installation that straddles the line between upscale dining and a vibrant evening space; an intimate bar; a room called Tropicalia that induces ’70s Tropicália nostalgia; and the Meiji Room, which honors the said mass Japanese migration to São Paulo during the Meiji era.
While the spatial experience offers a strong point of view, the menu captures the essence of Brazil and Japan, thanks to executive chef Gustavo Vargas’ careful selection.
“We’ve been hard at work collaborating with Kyle Ureta, our Manila head chef, to create dishes that bring together the bold flavors of Brazilian and Japanese cuisine while catering specifically to the local palate. In a city known for its diverse food scene, we’re confident that our menu, crafted in harmony with local influences, will offer a delicious and unique dining experience.”
And when they say delicious and unique, they actually mean it, serving up dishes like coxinhas de frango, wagyu no brioche, crab udon, unagi rolls, and a Japanese A5 wagyu striploin to name a few.
This sincerity extends even to their drinks where the team feels like they never run out of ideas in concocting flavors—from a Kyoto Sour that features Atago No Matsu sake, grapefruit, green Tabasco, lemon, and agave to a signature Brazilian limeade masterpiece they call Maluco Carioca that’s crafted with Cachaça Yaguara.
“Our journey into Manila is more than just an expansion; it’s an immersion into the rich tapestry of flavors and experiences unique to this vibrant city,” says Alexis Offe, co-founder of Uma Nota.
Wolfgang’s Steakhouse takes island dining to new heights
Happiness at this time of the year usually means spending hot days at the beach. But when there’s steak involved such as one from globally renowned brand Wolfgang’s Steakhouse and in Boracay no less, then it’s a moment worth celebrating.
On Feb. 29, Wolfgang’s Steakhouse officially bridged this gap with a new grill house at Boracay Newcoast attended by the president and co-founder himself, Peter Zwiener. Together with local partner Raymond Magdaluyo, the 65-seat restaurant finally opened its doors with one sole reason: thrill Boracay denizens and tourists with its signature dry-aged USDA prime black Angus steaks and expanded menu.
This spectacular gastro-beach experience is forged by views of the white sand and blue waters, steaks that strictly follow Wolfgang’s dry-aging process, and a menu that showcases a tasty range—ceviches, tacos, a burrata salad, and short ribs.
This is the sixth Wolfgang’s Steakhouse branch in the Philippines and the first outside Manila.