Filipino
Aristocrat
Known to be an eating institution in Manila, the original Aristocrat restaurant is a must visit for tourists and locals alike who wish to sample or are craving Filipino food. Whenever our family visits Manila, lunch or dinner at the Aristocrat is first up on the itinerary because its location makes it easily accessible from the airport. We always come for the classic BBQ chicken with java rice and peanuty sweet sauce which brings me back to my childhood with every bite. Not to forget are Filipino favorites: dinuguan (pork blood stew) and lumpiang Shanghai (fried spring rolls that have nothing to do with Shangai, China). 
Aristocrat started out as a "Rolling Food Store", much like the food trucks of today, which cruised the area in which the original restaurant still stands today. Having been around for decades, it is no surprise that the restaurant had to go through more than a few renovations to keep up with its growing popularity. The funny thing is, renovations are done an area at a time, without a consistent design strategy, so visiting the different dining halls is like passing through different time warps. Nonetheless, that does not bother Aristocrat's customers because the institution has managed to keep the delicious recipes and food consistent through the years.
Sarsa
SARSA restaurant aims to serve a refined, modern version of reasonably priced, traditional Filipino and Negrense dishes, that the diners can jazz-up with an assortment of signature sauces, or sarsa that Chef JP developed himself.
Filipino food is all about the sauces. We, Filipinos, cannot live without our concoction choice of sawsawan (dip), especially when a certain dish (no matter how dry or saucy) calls for it.
Our barest, most fundamental Filipino food has always been simple. Unobtrusive and simple, always a blank slate, always editable. That is why the sawsawan exists. It’s for us to paint our own experience — it is for us to make the meal our own.
There is no ego in the way Chef JP cooks; he encourages diners to adjust the food to their tastes, and even gives them the right tools (sauces) to do so. In that sense, Chef JP has found a way to please every one who dines in at Sarsa.
Abe
Abe (ah-beh) is the restaurant dedicated to Larry Cruz’ father, the late artist-writer, gourmet and bon vivant E. Aguilar “Abe” Cruz. The restaurant serves traditional Filipino food, mostly of Capampangan origin, and gourmet dishes inspired by Abe’s travels around the world. At Abe, food is prepared and served with a great deal of love while its concept and design provide the ideal setting for friends and family who wish to dine comfortably and have a good time.
Not to miss are: Binukadkad na Crispy Pla-Pla, Squid Tactics, Crispy tadyang, and Sinigang na Bangus sa Bayabas. If you're feeling adventurous, do try the Sinantol na Hipon as well. It's made with santol fruit (wild mangosteen), commonly found in India and Malaysia, and cooked in coconut milk. And of course, for dessert it's no secret that Sikreto ni Maria is the best way to end a scruptious Filipino meal, just to make sure you got all the deets to the juicy chismis.
Something Different
Foo'd
Cyma
Hai Chix & Steaks
Hey Handsome
Silantro Fil Mex Cuisine
Bugis
Shiok Shiok
Coffee and Chill
Toby's Estate
