Helm by Josh Boutwood

Situated in Ayala Triangle Gardens, the service centers on a single non-negotiable menu rotating every four months to trace regional Philippine micro-seasons. Courses highlight hyper-local ingredients like Cordillera heirloom grains, native vinegars, and dry-aged fish, paired tableside with curated wines or bespoke non-alcoholic infusions. Guests sit directly at the counter to watch plating up close as kitchen narration details each step. Because the menu is set, dietary adjustments require 48 hours notice.