We asked some friends in the F&B industry to share their insights
2024 was a big year for the F&B industry in the Philippines. It was a year where we saw Toyo Eatery jump to No. 17 best restaurant in Asia’s Best 50 Restaurants list while Crosta landed No. 12 best pizza in the world on the 50 Top Pizza World list. A slew of creative concepts opened and deeper conversations were had about regional dishes. As a brand new year is upon us, friends from the F&B industry shared with us their bold predictions for 2025.
Angelo Comsti, chef and author
“I have a strong feeling that this year is going to be big for the Philippines because there are so many things happening. One—apart from so many restaurants opening and foreign brands coming in—we’re going to have Terra Madre in Asia happening in Bacolod. Then there’s talks of Michelin coming in. Then I believe there’s an Asia-wide organic fair that’s going to happen in Bacolod. So there’s so many things happening. I think it’s going to be very pivotal.”
William Panlilio, owner, Balé Pampanga
“I don’t think it’s a bold prediction so I’ll call it an inexorable trend or march. And that is the place of Filipino food and cuisine. I think Filipino food has come roaring back in many of its various forms. There’s the sort of like fusion, the creative reimagination of Filipino food, but then there’s also the type that goes back to the basics, which is what we do here in Balé. So I think there is that excitement about Filipino food, not just in the Philippines, but in many countries all over in major culinary destinations.”
Kalel Chan, corporate chef, Raintree Restaurants
“I think we will see that a la carte will be king again. I think we will also see the return of classic dishes that we have with a little bit of a twist. People will be more into a la carte and classic dishes again.”
Stephan Duhesme, chef, Metiz and Automat
“I think that if Michelin comes in, then it’s going to increase food tourism for the country and it will set a standard where there’s actually something you can achieve that’s just not a successful restaurant. It’s a recognition and that’s a very powerful thing. My grim outlook is that we will be very quick to reach saturation if you remove Michelin from the picture. Without the food tourism, we’re going to reach market saturation of fine dining I think. Casual has a brighter outlook than fine dining in general. That’s because food is actually of such high quality at the fine dining level in Manila in general, what we’re likely to see is that quality trickle down to casual restaurants when more chefs trained in fine dining open casual joints.”
Kevin Navoa, chef and co-owner, Hapag
“I believe what’s in store for 2025 is that we will be seeing more of regional cooking. There is a charm in that because we get to promote classic cooking and be able to show it to people who don’t actually understand it or who can’t travel far enough to try these things. So we have that platform to educate and to remind people about our roots.”
Erin Recto, partner and sommelier, Hapag
“Post-pandemic, everybody was really excited to travel around and get inspiration, bring it here, and turn it into something more unique. I think we can expect a lot more exciting concepts from everybody. Since Filipino food is also getting more popular around the world, we’ll see more hopefully Filipino concepts here in the Philippines and everywhere else. With wine, I think natural wine isn’t going away. Rosé wasn’t as popular the past few years but hopefully it makes a comeback because it’s very versatile. I think we’ll see a lot more of non-alcoholic wines because people are really venturing into watching their health a bit more.”
Marvin Agustin, chef and restaurateur, Cochi and Mr. Monk Dimsum and Roast
“It’s going to be very, very exciting. We’ve heard of a lot of openings from casual concepts to fine concepts. So it’s definitely going to be great. It’s going to be highly competitive but it’s good for consumers. It’s good for us also to be challenged.”
Rhea Rizzo, chef and owner, Mrs. Saldo’s
“You know, I always said in the past three years how we’re in such a good place—that we have the runway compared to Bangkok or Hong Kong or Shanghai—meaning we’re on the cusp. There are so many great brands that are already here, right? I think that will increase or will motivate everyone to match that standard. So locally, I think we will be more inspired. We’ll be more motivated to do so much and better.”
Tina Legarda, chef and owner, Bamba’s Bistro
“2025 will have a lot more flavor. I feel like the scene is getting to a place that’s more fun, less restricted kind of way of eating. I feel like flavor will be the very big thing that people will look for—as it should be—but now I think even more.”
Quenee Vilar, executive sous chef and co-owner, Celera
“People will be more adventurous when it comes to food. I think people would want a la carte. More people would want sharing more. And I think people are more game to eat and then feel good. A lot of concepts outside Manila like Balé and Parallel will boom more. I feel like people are willing to travel more to just see the nature.”
Don Baldosano, chef and owner, Linamnam
“There will be more chefs that will be highlighting more of our cuisine. I think in the past few years it’s been growing steadily. Now, I think would be the year wherein a lot more chefs would actually focus on it and hopefully uplift more of our industry in Filipino food.”
Bettina Arguelles, chef
“The F&B industry is so alive and robust at the moment. I think it will continue on with more Filipino talent making use of Filipino ingredients and regional cuisine. I think there’s really a movement or awakening with the customers as well in regards to awareness of local and indigenous ingredients. I’m excited to see that because really so many young talents that’s bringing up pride in our cuisine. So I think that will continue because there’s so much to be discovered with Filipino food.”
Pat Go, head chef, Your Local
“I can see there would be a lot of fine casual concepts this 2025. It doesn’t mean that fine dining is a bit mellowing down, it’s just that I think a lot of restaurants are exploring more casual concepts with a good value for your money while giving a very fine experience. There will also be a lot of young chefs that are up and coming this year, which is very fun.”