After last year’s snub, 5 Kapampangan establishments make the latest Michelin Guide

Apag Marangle and Tito Boy won Bib Gourmand honors, while Mila’s Tokwa’t Baboy, Souq, and Abé earned Michelin Selected spots.

Manyaman is a word that Kapampangans—and even Filipino foodies in general—know so well, thanks to the province’s rich and adventurous cuisine.

For so many years, Pampanga has built a reputation around its food, earning it the informal title of “Culinary Capital of the Philippines.”

Yet when the Michelin Guide made its Philippine debut in October 2025, not a single Pampanga-based restaurant was included in any category. The omission drew criticism from some quarters, with questions raised over the absence of a province so closely associated with the country’s food culture.

A year later, the latest edition has made room for some of Pampanga’s best. On Oct. 29, five Kapampangan establishments made the guide’s Manila and Environs & Cebu 2027 edition: four in Pampanga and one in Taguig.

The list includes two Bib Gourmand recipients, Apag Marangle and Tito Boy, and three Michelin Selected establishments: Mila’s Tokwa’t Baboy, Souq, and Abé.

Apag Marangle

The Guagua restaurant is where classic Kapampangan cuisine takes center stage—in a “warm, inviting nature-inspired interior,” according to the guide. Its distinctive leaf-shaped menu features more than 70 dishes made with top-drawer local ingredients and house-made condiments.

The inspectors praise its fermented rice and shrimp dip for its “savoury depth,” noting that it pairs well with fresh vegetables or sautéed greens. They also highlight the creamy leche flan as “the perfect finish to your meal.”

Tito Boy

The Clark restaurant has the feel of a “buzzy neighbourhood bar,” according to the guide—with soft lighting, framed artwork, and music from the 1970s. Its kitchen is anchored in European techniques, “strewn with subtle, distinctive notes.”

The inspectors single out the tuna crudo, served with soy-marinated tapioca pearls that resemble salmon roe and deliver an “unexpected burst of savoury flavour.” It also note that the “friendly staff is on hand with insightful wine tips.”

Speaking of which, its manager, Clyde Joshua Zafra, received the MICHELIN Service Award for his “confident leadership, thoughtful recommendations, and genuine warmth” in guiding a young service team.

Mila’s Tokwa’t Baboy (San Andres)

The San Andres, Angeles branch is the “quintessence of home-from-home” due to its “rustic simplicity” and “feel-good vibes,” according to the guide.

The inspectors recommend the sizzling sisig, served on a cast-iron plate, for its “enticing aromas and layers of flavour.” They also note that the restaurant’s food is seasoned with locally produced soy sauce, giving it a “savoury-sweet edge, balanced by sour vinegar or tangy calamansi.”

Souq

The San Fernando restaurant gives Filipino family favorites a contemporary twist, according to the guide, with “sophisticated and inventive” plating.

Among the dishes that inspectors highlighted is its lechon paksiw—a “rich pork belly coated in a sweet, mildly peppery sauce”—served on a sizzling plate. With it, “You can expect an unfussy welcome and generous portions ideal for sharing.”

Abé (Taguig)

The Taguig branch of the restaurant has a “warm, nostalgic atmosphere,” according to the guide, with paintings and photographs by artist-writer Emilio “Abé” Aguilar Cruz himself. Popular since 2006, it serves Filipino home-style dishes and festive plates shaped by Spanish colonial influence.

The inspectors highlight its spicy sisig, noting its “crisp, springy pork,” brightened by “citrus notes from calamansi.” It adds that the dish “goes down a treat with a cold beer.”

127 restaurants in the 2027 guide

The Michelin Guide’s Manila and Environs & Cebu 2027 edition features 127 restaurants: 86 Michelin Selected establishments, 31 Bib Gourmand recipients, and 10 Michelin-starred restaurants. Of the latter, nine received one star and one received two stars.

Michelin inspectors assess restaurants based on five criteria: the quality of ingredients, mastery of cooking techniques, harmony of flavors, the personality of the cuisine, and consistency across the menu and over time.

Michelin Selected restaurants “aren’t yet at the level of a Star or Bib Gourmand, but still provide a great dining experience.”

The Bib Gourmand distinction recognizes restaurants that “serve exceptional food at great value.”

Stars are awarded across three tiers: one star for “high-quality cooking that is worth a stop”; two stars for “excellent cooking that is worth a detour”; and three stars for “exceptional cuisine that is worth a special journey.” No Philippine restaurant received three stars in the 2027 edition.

The guide covers more than 40,000 establishments across 24 territories on three continents. Its mission is “to settle in mature gastronomic destinations, to guide international travelers and local food lovers to the best restaurants, to highlight world culinary scenes, and to promote travel culture.”

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