5 FAMOUS RESTAURANT IN PHILIPPINES

1. ILUSTRADO RESTAURANT
—Opened in 1989, Ilustrado is a family-run business with an ‘Old-Manila’ setting. One
of Ilustrado’s key selling points is its Hispanic architecture fit for intimate luncheons and a
memorable venue place for events. But what makes Ilustrado stand out the most is its food.
Famed for many dishes such as the Paella Ilustrad and its very own Sampaguita ice cream,
the restaurant has garnered loyal patrons.

In the tradition of distinction founded by their parents Rose and Boni Pimentel,
Beatrice and Chef Bernice who now lead the restaurant are bringing Ilustrado to the next
generation with refreshed passion for Asian flavors blended beautifully with modern classics.

FAMOUS DISHES:
 Adobong Bagnet and Prawns with Taba ng Talangka
 Sampaguita Ice Cream

2. ROMULO CAFÉ
—Romulo Café is the namesake of Carlos P. Romulo, a prominent Filipino journalist and
diplomat who won a Pulitzer Prize for Peace in 1941. This beloved restaurant has multiple
branches all over the metro, making it easy for you to taste the home-cooked goodness of
true-blue Filipino dishes passed down across generations. It is a family owned restaurant
was established since 2009 and owned by Rowena Romulo.

FAMOUS DISHES:
 chicken relleno
 beef kaldereta
 chicken inasal sisig

3. LAMPARA RESTAURANT
—Hidden among the many restaurants in Makati City is a small and yet somehow
spacious bistro serving neo-Filipino food creations. Found on the 2nd floor of an
unassuming building along the streets of Poblacion is Lampara. As you walk inside its dark
wooden floors, you will immediately feel a retro vibe from its mismatched chairs, interesting
trinkets, high ceilings, and cozy sofas. Lampara is owned by three youngbloods, RJ
Ramos, Prince Tan, and Alphonse Sotero.

FAMOUS DISHES:
 lumpia comes in assorted crunchy rice cups filled with longganisa
 taba ng talangka, and
 ubod
4. SENTRO 1771
—The first in modern Filipino cuisine, Sentro 1771 pioneered the concept of playing with
our favorite local dishes using a variety of Western and Asian influences. Original, exciting
dishes such as Sinigang na Corned Beef, Rated GG, and Fried Kesong Puti propelled the
restaurant into fame, making it a favorite among locals, balikbayans, and tourists alike.
Since it opened its doors in 2002, it continues to delight customers by serving classic
Filipino fare with a twist.

Chef Vicky Pacheco and Restaurateur Ricky Gutierrez established Sentro 1771.

5. GUEVARRA’S BY LAUDICO
—Finally, the number one on the list is a quaint heritage house that has served food and
bore witness to countless weddings, baptisms, and other events and celebrations since the
1920s. Guevarra’s by Chef Laudico is one of the most prominent restaurants in San Juan
City and for good reasons.

The man behind the creations is a renowned celebrity chef with decades of training and
accolade, Roland Laudico. A house turned into a restaurant, Guevarra’s has a charming
façade and lovely interiors that make the dining experience all the better. It was established
in 2013.

10 FAMOUS CHEFS IN THE WORLD

1. Dominique Ansel (French Pastry Chef)

Background: Ansel has previously worked at Fauchon and served as executive pastry
chef at Daniel, a two Michelin star French restaurant in New York City.He later opened
Dominique Ansel Bakery in SoHo, Manhattan. His invention of the Cronut in 2013
became a widely publicized phenomenon, being named one of Time Magazine's best
inventions of the year.
Achievement: Inventor of the Cronut, a croissant-doughnut pastry. Known for creative
pastry innovations.
Contribution: Known for inventing the Cronut and creating unique pastries that combine
French and American influences.

2. Alice Waters:

Background: American chef, author, and advocate for sustainable agriculture.

Achievements: Founder of Chez Panisse, a pioneering farm-to-table restaurant.
Contribution: Championed the use of locally sourced, organic ingredients, influencing
the farm-to-table movement.
3. Ferran Adrià:

Background: Spanish chef and leader of molecular gastronomy.

Achievements: Renowned for his avant-garde cooking at elBulli, which held three
Michelin stars.
Contribution: Pushed culinary boundaries through innovative techniques and
exploration of molecular gastronomy.

4. Julia Child:

Background: American chef, author, and television personality.

Achievements: Introduced French cuisine to American audiences through her TV show
and book, "Mastering the Art of French Cooking."
Contribution: Made gourmet cooking accessible to home cooks and popularized
French techniques.

5. Massimo Bottura:

Background: Italian chef and owner of Osteria Francescana, a three-Michelin-star

restaurant.
Achievements: Known for reimagining traditional Italian dishes with modern twists.
Contribution: Contributed to the evolution of Italian cuisine by combining creativity and
tradition.

6. René Redzepi:

Background: Danish chef and co-owner of Noma, a two-Michelin-star restaurant.

Achievements: Pioneered New Nordic Cuisine, focusing on local and seasonal
ingredients.
Contribution: Influenced a global shift towards using indigenous ingredients and
emphasizing regional identity.

7. Joan Roca:

Background: Spanish chef and co-owner of El Celler de Can Roca, a three-Michelin-

star restaurant.
Achievements: Known for innovative techniques and blending traditional Catalan
flavors with modern cuisine.
Contribution: Contributed to the evolution of Spanish gastronomy and elevated the
status of restaurant culture.

8. Dominique Crenn:

Background: French-American chef and owner of Atelier Crenn, a three-Michelin-star

restaurant.
Achievements: Became the first female chef in the United States to receive three
Michelin stars.
 Contribution: Advocated for gender equality in the culinary world and created poetic,
artistic presentations in her dishes.

9. David Chang:

Background: American chef, restaurateur, and founder of Momofuku.

Achievements: Revolutionized Asian cuisine in the US with inventive and fusion-driven
concepts.
Contribution: Introduced a new approach to casual dining and bridged cultural gaps
through food.

10. Enrique Olvera:

Background: Mexican chef and owner of Pujol, a highly acclaimed restaurant.

Achievements: Elevated Mexican cuisine by modernizing traditional recipes and
emphasizing indigenous ingredients.
Contribution: Played a crucial role in redefining global perceptions of Mexican food.