Michelin-selected restaurant

Since the list of Philippine restaurants (Manila and Its Environs, and Cebu) was released by the Michelin Guide last October, it has been the talk of the town, quieted down only by the arrival of super typhoon “Uwan,” which brought so much fear into the hearts of the Filipino people, particularly those residing and doing business in Luzon. Some discussed lengthily the merits of the choices made by the Michelin Guide inspectors who checked out restaurants in Manila and its environs, as well as Cebu, incognito to rate the quality of their food and service and the consistency of it all. Others curiously talked about visiting the few “regular” restaurants that earned Michelin Selected honors. Yet others, especially restaurateurs and chefs who made it to the Michelin list, simply rejoiced over the honors that they received — be it two stars, one star, Bib Gourmand, or Michelin Selected — and watched bookings and sales going up as people’s response to their new Michelin standing.

One of the celebrity chefs who is simply enjoying the moment is Chef Myke “Tatung” Sarthou, whose Lore was given Michelin Selected honors. World of Flavors got to talk to Chef Tatung, who has also just released his new cookbook titled Pinas Simpol, and he shared his thoughts and opinions on the Michelin list for the Philippines.

World of Flavors (WOF): Your thoughts, Chef, on Lore earning Michelin Selected recognition.

Chef Tatung: It’s deeply humbling. I’ve admired the Michelin Guide for years, but I never imagined Lore would one day be part of it. This recognition means that sincerity and soulfulness can still matter in a world that often chases spectacle.

To be Michelin Selected tells me that the food we serve — grounded, Filipino and honest — resonated beyond trend. It affirms that our cuisine, when done with care and conscience, deserves to be part of the global conversation. 

WOF: Did you expect it?

Chef Tatung: Not in the least. We were just doing what we’ve always done — cooking, teaching, building community. Lore has never been about awards. Our goal has always been coherence: that what we cook, say, and believe all align.

That’s why the recognition surprised me. It tells me that authenticity still has value — that food with heart and depth can stand quietly beside those that dazzle. We didn’t expect it, but we’re grateful it found us anyway.

WOF: Were you aware that the Michelin inspectors visited Lore?

Chef Tatung: We suspected, but never knew for sure. They visit anonymously, and that’s how it should be. It keeps you honest.

At Lore, every guest matters, whether they’re an inspector, a balikbayan, or a family celebrating a milestone. We treat everyone with the same care. Maybe that’s what Michelin noticed — that we try to cook not for prestige but for presence.

WOF: How did you find out that Lore was Michelin Selected?

Chef Tatung: We found out during the event itself. When Lore’s name appeared on screen, I was honestly stunned. It was a quiet moment of grace — like seeing your child recognized for something you’ve always believed they could do.

What I felt most was gratitude — for my team, for the cooks who show up daily, for the farmers and suppliers who trust us, and for the diners who believed in Filipino food long before the accolade came.

WOF: What do you think made Lore stand out?

Chef Tatung: Every restaurant has its own story, its own rhythm. Lore was part of a larger movement pushing Filipino cuisine toward dignity and depth. We approach food as a language — a dialogue between memory and innovation. We didn’t reinvent Filipino cuisine. We remember it, refine it, and render it visible. Maybe Michelin saw that our refinement is really a form of reverence.

WOF: How do you think the Michelin honor will affect Lore?

Chef Tatung: It’s both a blessing and a reminder. Expectations will rise, yes, but so will our resolve. I hope the recognition draws more people to discover what Filipino food truly means — generous, layered, alive with story.

WOF: What are your suggestions and tips for restaurants who aspire to get Michelin honors someday?

Chef Tatung: Don’t chase the Guide. Chase meaning. Awards are milestones, not destinations. Focus on the craft — consistency, integrity, respect for people and ingredients. Filipino food has heart; let that lead you. Excellence isn’t loud. It’s steady, disciplined, kind. Cook with presence, and let your food tell the truth of who you are. If you do that, recognition — Michelin or otherwise — becomes secondary. The real reward is when someone leaves your restaurant nourished, proud and seen.