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"Chef Stephan Duhesme challenges ideas of Filipino food at his modern restaurant, Metiz. The kitchen is known for its take on common household vegetables like talinum (Philippine spinach), patola (silk squash), and ampalaya (bitter gourd), as well as extensive use of buro, the traditional method of fermentation. The results are technique-driven tasting menus that are constantly evolving and surprising. Sample the beverage list, which features kombucha-based cocktails and bottles of low-intervention wines. By reservation only." - Toni Potenciano
Modern Filipino tasting menus use diverse ingredients & fermentation
Ground floor, building A, Karrivin Plaza, 2316 Chino Roces Ave, Extension, Makati City, 1232 Metro Manila, Philippines Get directions
₱2,000+