Helm retains two Michelin stars as FLOW joins starred roster

Upon tasting the creations of chef Josh Boutwood at Helm, his double-Michelin-starred restaurant, during Thursday evening’s MICHELIN Guide awards, one understands why it earned the distinction.

After the ceremony, six Michelin-starred chefs prepared dishes for the guests. Boutwood presented three creations from Helm: Coconut Chawanmushi with Abalone and Asparagus, Wagyu Pares, and Single Estate Chocolate and Coffee infused with Nespresso Intenso.

The dishes are familiar, yet new and unpredictable; immensely comforting, yet different. The idea of rebelliously throwing in an ingredient like pinipig into a wagyu pares, for example, transforms the dish into something, forgive me for being corny, magical.

This is sheer talent, honed through impeccable technique and guided by a brilliant palate. A great chef needs more than technical mastery; the ability to recognize, balance, and bring out flavors is just as essential. At Helm, every element is meticulously thought out, yet never pretentious.

Great food should spark joy, and Helm’s creations do just that. They are, in simple terms, quite delicious. Not gimmicky, not merely “fancy.” Just really, really delicious food with a story and a personality.

Helm serves creative contemporary cuisine through an evolving, multi-course tasting menu that reflects Boutwood’s British-Filipino heritage, Spanish influences, and global culinary experiences. In 2025, it made history as the first and only restaurant in the Philippines to earn two Michelin stars. Boutwood retained the distinction in the 2027 Guide, keeping Helm as the country’s sole two-star restaurant.

That distinction reflects the consistency Michelin expects from its starred restaurants. Inspectors evaluate five criteria: quality of ingredients, mastery of cooking techniques, harmony of flavors, the personality of the cuisine, and consistency across the menu and over time.

When asked on stage by host Issa Litton what changed at Helm this year, Boutwood stated that nothing had changed.

“But obviously, we’ve tried very hard to retain these two stars,” he explained. “My team has been endlessly working day and night just to make sure that our quality, our service, our experience is identical to what it was since day one, while trying to make minor improvements every single day.”

Asked by Litton how he maintains consistency, Boutwood pointed to the restaurant’s internal culture.

“The culture that we have in the restaurant, it is the way forward. Everyone knows their responsibilities. Everyone has the passion. Everyone knows what we want to put onto the table. And sharing this collective culture and sharing it to the world that comes and dines with us is probably the answer that has helped us keep us consistent.”

FLOW makes its mark

The MICHELIN Guide Ceremony Manila and Environs & Cebu 2027, held on 29 October at the Grand Ballroom of the Manila Marriott Hotel in Pasay City, offered few major surprises.

The country still has no three-star restaurant, and that’s okay. Three stars are almost as rare as spotting a unicorn. Chef Josh Boutwood’s Helm also remains the Philippines’ only two-star restaurant.

One of the evening’s highlights was FLOW at Green Sun Hotel in Makati, the only new restaurant to earn a Michelin Star in the 2027 Guide. Led by Chef Kevin Jonathan Uy, the Peruvian-Filipino fine-dining restaurant explores the culinary connections between the two countries.

Accepting the recognition, Uy said: “To be honest, I didn’t, I really did not expect anything. But regardless, I’m very happy. Shout out to our team who is hard at work right now. Most importantly, my family and friends who supported.”

The eight returning one-star establishments retained their distinctions from the inaugural selection: Asador Alfonso in Cavite, Celera in Makati, Gallery by Chele in Taguig, Hapag in Makati, Inatô in Makati, Kása Palma in Makati, Linamnam in Parañaque, and Toyo Eatery in Makati.

More restaurants join the list

The Bib Gourmand category added 10 establishments, bringing its total to 31. Eight are new additions: Apag Marangle, Azela in Manila, Balay Dako, Bawai’s Vietnamese Kitchen, C.H.E. Bacolod Chicken House Express, Kalipay!, Tatang’s Lechon, and Tito Boy. ATO-AH and BUTCHER BOY moved up after previously appearing in the MICHELIN-Selected category.

The MICHELIN-Selected category expanded by 18 establishments, reaching 86 in total. The new selections in Manila and Environs are Abé in Taguig, Bombvinos Bodega, Digámo, Elaia by Cyma, Haliya, Idalia, Kong, Liyab, Makanai, Mila’s Tokwa’t Baboy in San Andres, Souq, and Tadhanà. Cebu’s six new selections are Cyria’s Kandingan, Kokeek’s Manokan, Kumedor, Marjo’s Pochero, Oyster Bay, and Playa on Gov. M. Cuenco Avenue.

The stars and numbers

The 2027 MICHELIN Guide Manila and Environs & Cebu recognizes 127 establishments nationwide: one two-star restaurant, nine one-star restaurants, 31 Bib Gourmand venues, and 86 MICHELIN-Selected establishments.

Asked by Litton whether the Philippines can continue to advance in culinary excellence, Boutwood emphasized the camaraderie within the local industry.

“Definitely. I mean, nothing can stop us as a culture and as a country and as an industry. You can see the camaraderie in this room that, you know, if we all continue working together to improve our industry, we will get to amazing heights forward.”