This year spoiled us with many restaurant openings—from foreign franchises to homegrown concepts. Of the wide array of food choices are some dishes that left quite an impression on our taste buds and made 2018 that much more memorable and exciting.

Brussel sprouts from Chino MNL

The chances of success in introducing an uncommon vegetable to a meat-loving market is slim to none. But as Chino MNL has proven with its tender brussel sprouts cooked in arbol miso and topped with cotija cheese and pumpkin seeds, it’s not impossible. The dish definitely ticks the boxes when it comes to flavor and texture, something not easy for a vegetarian plate to do.

Chino MNL, G/F One Bonifacio High, 28th Street corner 5th Avenue, Bonifacio Global City, Taguig

There are many standout dishes in the menu of Josh Boutwood’s grill restaurant Savage, such as the deviled eggs with smoked oil and ash, and the fresh carabao cheese with confit heirloom tomatoes. But the one that made the rounds of many food conversations is the grilled tuna jaw with yeast and miso topped with toasted bread crumbs.

Savage, G/F The Plaza, Arya Residences, McKinley Parkway, Taguig

Birthday spaghetti from Friends & Family

Both satisfying and nostalgic, this spaghetti is drenched in sweet tomato sauce, ground meat and chunky hotdog, then topped with grated cheddar cheese. It comes with warm bread and hotdog and marshmallow on a stick. It brings people back to their growing up days, and they don’t mind reliving and relishing those moments time and again.

Friends & Family, Bonifacio High Street Central, 7th Avenue corner 30th Street, Fort Bonifacio, Taguig

Mapo tofu with wontons from Sup? Chow

It’s risky playing with familiar food as it can result in superficiality. But Francis Lim treads the thin line with finesse as he toys with Asian food and succeeds in delivering with much promise. His sweet and spicy laksa as well as char siu variants make for easy attractions, but the dish you shouldn’t miss is the mapo tofu on crispy wontons. It’s a starter that sets your meal right.

Sup? Chow, 2/F Antel Corporate Center, Valero Street, Salcedo Village, Makati

Pinipig prawns from Locavore S’Maison

A dish inspired by Singapore’s cereal prawns, Mikel Zaguirre’s playful version coats jumbo black tiger prawns with crushed pinipig and egg floss seasoned with salted egg. They are then fried in butter and served with radish pancit tossed in sesame oil and smashed fried saba banana slices to balance the rich flavors.

Locavore, S’Maison, Ground Level, S’Maison, Conrad, Seaside Blvd, Pasay

Tsukemen from Ohayo Maki and Ramen Bar

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Known for its webbed gyoza, spicy salmon rice bowl and ramens, Ohayo recently came up with an enhanced version of its tsukemen that has people raving and coming back for more. The noodles, which are made in-house, have a slight chew while the dipping broth is rich and potent in fishy flavor, making the dish an easy lure for customers.

Ohayo Maki and Ramen Bar, 30 Granada Avenue, Villa Ortigas II, Brgy. Valencia, Quezon City

Pinisik Nga Manok from Grace Park

Knocking out many beloved poultry dishes the city has to offer is this savory standout by Margarita Forés. It’s a whole chicken (which you can also order half) smothered with truffle mushroom paste then cooked in a clay pot with leeks, over a bed of salt with lemongrass. The result is a juicy, flavor bomb that will have you ignoring your favorite fried chicken for this healthier, cleaner-tasting dish.

Grace Park, G/F One Rockwell, Rockwell Drive, Rockwell, Makati

Braised lengua otoro from Seya’s Kitchen

Barely two months old and this humble restaurant has already been bringing people in with its unique takes on Filipino classics. What’s becoming Seya’s signature dish is the lengua, which uses the back end of the ox tongue, which has the most marbling. It cuts like butter, and the creamy basil-specked sauce is the type you’d want to drench your rice in—or slurp on its own.

Seya’s Kitchen is located at 42 Katipunan Avenue, Quezon City

Huevos y foie from Bar Pintxos

Bar Pintxos is the kind of resto that lets you indulge without passing judgment. It’s totally fine to greedily finish an order of the huevos y foie—a runny fried egg accompanied with velvety potato mash, generous servings of bacon and mushroom, and chunks of seared foie gras. We totally understand why.

Bar Pintxos, G/F Paseo Parkview, San Agustin Street, Salcedo Village, Makati

Red snapper from 12/10

You know Chef Gab Bustos was inspired when he came up with their fourth anniversary menu because every dish topped the previous one. The red snapper slices swimming in orange and tosazu were definitely hard to forget after the entire meal, and even the day after.

12/10, 7635 Guijo Street, San Antonio Village, Makati

Honey cake from Wildflour Bakery + Cafe

It’s almost a sin not to look out and sample whatever new pastry Wildflour comes up with. Its honey cake is the latest to join its ever-growing roster of notable desserts. This multi-layered cake is cemented with dulce de leche frosting, top included, and specked with cake crumble and crunchy walnuts.

Wildflour Bakery + Cafe, Rada Street, Salcedo Village and Rockwell in Makati; Podium in Ortigas; and Greenhills in San Juan

Yukhoe tacos from Flame

Makati’s city view isn’t the only thing to admire at Flame. There’s also Chef Luis Chikiamco’s undeniable talent, as evidenced by his dishes. Top of the list is the addicting two-bite-sized tacos filled with cubes of raw tuna lacquered in a light gochujang sauce, seaweed and pickled vegetables.

Flame, 16/F, Discovery Primea, 6749 Ayala Avenue, Makati

Tako from Yoi

While the cocktails at Yoi are notable, it’s the food that makes the place more exciting and attractive—thanks to the intriguing marriage of Japanese and Scandinavian cuisine. There’s many to like in the menu, but one shouldn’t leave without having the tako, which is fork- tender octopus chunks sauteed in sake and finished off with havarti cheese and fermented chili oil.

Yoi, 5579 Alfonso corner Fermina Streets, Poblacion, Makati

Lamb baklava from Noor

When you fuse Israeli flavors and European classics, you get Noor. The dish that has piqued and pleased many palates is the lamb baklava. Typically a dessert, this version, which is an entree, has minced lamb and leeks in layers of crisp phyllo pastry. It sits on a pool of raspberry sauce and is drizzled with a tahini dressing. It’s a most welcome departure from the sweet kind.

Noor, Forbeswood Heights, Forbestown Road, Burgos Circle, Taguig

Steak rice from Nokal

Chef Raul Fores of Made Nice Supper Club comes into his own with Nokal where he gets to serve mouthwatering versions of our favorite bar food. His cheeseburger makes for a strong contention as among the metro’s best, but the steak rice, with its reasonable price (P295), is a must try. USDA-grade steak slices are laid beside a fried egg and on top of corn-speckled soy rice.

Nokal, 8464 Kalayaan Avenue, Makati