A seismic shift happened in 2025 when the Michelin Guide finally reached local shores. Despite divided opinions on the legacy guide, local foodservice shows no signs of slowing down. For consumers, this means a more exciting industry. At the same time, inflation, which hit 1.8 percent in December 2025 (albeit within the Bangko Sentral Pilipinas’ projected range), also presents challenges to Filipino purchasing power.
But these new restaurants and expansions suggest a crucial factor that hits the sweet spot of consumers today: experiences over possessions.
Instead of pushing just the menu, Siklab+, La Taperia Martinez, and Pluck understand the value of what they offer to improve the quality of their customers’ lives
Instead of pushing just the menu, Siklab+, La Taperia Martinez, and Pluck understand the value of what they offer to improve the quality of their customers’ lives. Even if it simply means limited-time discounts, happy hour deals, or a willingness to serve an experience that yanks you out of your comfort zone.
Siklab+
There is likely something for everyone at Siklab+’s S Maison branch. It is, after all, the biggest branch to date of The Bistro Group’s bold Filipino concept, with the capacity to accommodate 265 guests across its main dining hall and three fully equipped function rooms.
“Siklab+ has resonated deeply with guests who are looking for bold yet familiar Filipino food. The brand has become a key driver of Bistro’s growth, reflecting both the strength of the concept and the growing appetite for local flavors,” says Guia Abuel, chief operating officer of The Bistro Group.
“With the consistent support from our guests, we are excited to build on Siklab+’s momentum and make it more accessible,” Abuel adds, indicating the brand’s aggressive expansion plans in the first quarter of the year, which include openings at Kamagong in Makati City, Park Triangle in BGC, Vermosa in Cavite, and Evia Lifestyle Mall in Las Piñas.
Though Siklab+’s center of gravity has always been its equally expansive Filipino menu, thanks to cheekily named dishes such as Gising Gising Na! and Paboritong Pork Sisig, alongside staples like pancit and bibingka, Siklab+’s three function rooms that accommodate up to over 100 guests embrace the opportunities of catering to corporate clients and social events, all while providing access to accredited event suppliers.
This expansion aligns with The Bistro Group’s strategic priorities of scaling high-performing brands, enhancing customer experience, and strengthening market presence while responding to evolving consumer demand.
Size doesn’t always equate to success, but in this case, it looks like The Bistro Group’s development strategy works
“Our biggest branch is more than just a restaurant. It is where Filipino food brings people together, sharing precious experiences in a spacious and welcoming ambiance,” says Abuel. Size doesn’t always equate to success, but in this case, it looks like The Bistro Group’s development strategy works.
Siklab+ S Maison, Level 1, S Maison, Conrad Manila / Monday to Sunday, 10 a.m. to 9 p.m. / 09156492058
La Taperia Martinez
What more can we say about Luis Martinez? Since his Manila debut in 2022 with Terraza Martinez, the Valencian chef has been on a triumphant run that includes a Michelin Selected recognition for Terraza Martinez, the opening and reopening of Alma in Poblacion and Siargao, respectively, and now a new big-ticket restaurant bearing his name, La Taperia Martinez.
There’s no telling what the seemingly reluctant star chef will do next, but we do know that his food is predictably tantalizing. The sprawling menu of the tapas bar includes 45 items categorized into cold and hot appetizers, a huge sharing plate of txuleta la brasa (a kilo of charcoal-grilled Black Onyx beef), arroz al horno, and elevated desserts.
He may be a man of few words, but Luis Martinez lets his food, his products, and his commitment to Spanish cuisine do all the talking. That’s loud and clear at La Taperia Martinez
Obviously, though, the thunderous tapas capture the spirit La Taperia Martinez embodies—from familiar plates of pulpo dressed in arbequina olive oil and tortilla de patatas with jamón Ibérico to bolder dishes such as mejillas de rape (monkfish cheeks with shrimp) and seafood ravioli (finished with a drizzle of Carabinero prawn oil).
He may be a man of few words, but Martinez lets his food, his products, and his commitment to Spanish cuisine do all the talking. That’s loud and clear at La Taperia Martinez.
La Taperia Martinez, 2/F One Bonifacio High Street, 5th Avenue corner 28th Street, Bonifacio Global City
Pluck
If you’re keen on exploring a bit north of Makati, then Pluck in Mandaluyong is an essential stop. A cozy, glowing-in-orange space plucked straight out of the creative minds of Pat Curitana (Los Tacos), Ralph S Sy (Goods from Scratch), and Butz Tenchavez (Toka Wine), Pluck launched on Jan. 9 with dinner-only service from 5:30 to 11 p.m.
Its distinct orange glow and chicken imagery, which portrays its fresh brand language, make sense for the kind of offering they have—eclectic shareable plates that defy categorization, a full beverage program, and a desire to express and experiment.
Dishes like housemade flatbread with bonito butter, squash and squash flower fritto with miso aioli, radish-potato cake with nduja salsa, and onion tart with blue cheese, and desserts like burnt honey panna cotta with granita proliferate the menu.
“But the key main dish is our koji-marinated rotisserie chicken that is served with a few charred cabbage leaves, chimichurri, and chicken jus,” says Tenchavez.
Judging by the reception on its soft opening period, Pluck’s positioning sets it up for future success.
Pluck, NBS Park, 125 Pioneer Street, Mandaluyong | Follow @pluck.mnl on Instagram
