When dining in and around the Philippines you can expect to experience rich and diverse flavours of the world through the lens of Filipino culinary talents and chefs who have called this great country home. Not only has Filipino cuisine itself evolved and adapted over the years, but the local F&B scene has also never been as vibrant or dynamic as it is today. Restaurants have grown, staying true to the country's storied roots, while voyaging to new heights as chefs redefine what it means to eat our cuisine. It seems a significant revolution is happening, lifting the local food and beverage industry to unprecedented heights. Read on to hear what some of the nation's top players had to say.

More from this week’s lineup:

• Find out where to order the best vegan, vegetarian and plant-based burgers around Metro Manila
• Read on to find out how (and why) food that was once so distinctly linked to certain cultures are now mainstream, and loved globally
• Indulge in classic Filipino dishes (without the guilt) by trying these plant-based recipes
• Here is everything you need to know about bone broth

Cheers,
Isabel Martel Francisco
Dining editor & deputy editorial director
Tatler Philippines

Embark on a culinary odyssey as we explore the transformative paths of the chefs reshaping the global perception of Filipino cuisine and F&B scene.

• Café Aurora has rebranded to Aurora, spreading their wings to reach beyond the confines of a café
• Sakagura is hosting their "Oma-Sake" dining event featuring a special 6-course menu with Saga Wagyu beef and premium sake on January 24
• Chefs Barry Quek of Whey and Stephan Duhesme of Metiz will collaborate for a 2-day event on February 22 and 23 at Whey Hong Kong
• Haidilao, (famous for its hot pot) has opened its first Philippine branch in Mall of Asia