Charred Leeks and Peppers, Kaldereta Sauce, Fermented Cherries, Toyomansi Jus, Foie Vinaigrette, Potato Chips | Chef Mark Nobello of Tadhanà

Dungeness Crab, Coconut Sauce, Alige | Chef Eric Valdez of NAKS

St. Louis Pork Ribs, Tomato, Onion, Okra, Hanghang Oil, Scallion | Chef Joe Fontelera of Boonie’s Filipino Restaurant

Fried Tofu, Sisig Sauce, Bell Peppers, Scallion, White Rice | Chef Melvin Reyes of Mano Modern Cafe

Soy-Marinated Chicken, Adobo Sauce, Atchara, Pandesal | Chef Jeff Almendras of Johnny Boy

Inasal Butter, Lemongrass, Garlic Mojo, Toyomansi, White Rice, Atchara Pickles | Chef Nico De Leon of Lasita

Coconut Green Goddess Dressing, Chile Crunch, Chile Oil Breadcrumbs, Cured Egg Yolk | Chef Nico de Leon of Lasita

Poached Shrimp, Pork Ragù, Soft-Boiled Egg, Fried Vermicelli Noodles, Herbs | Chef Chance Anies of Tabachoy

Wagyu Kilawin, Potato Foam, Pecorino Romano PDO, Fried Garlic, Chives | Chef Carlo Lamagna of Magna Kusina

Roasted Kabocha Squash, Shallots, Thai Chile, Shrimp Paste, Pecans | Chefs Carlo Gan and Mia Orino of Kamayan

Shinko Pear, Ginger, Bell Pepper, Onion, Avocado, Thai Chile, Preserved Calamansi Dressing | Chef Francis Ang of Abacá

Coconut Milk Ginataan, Charred Onion Oil, Lemongrass Oil, Honey Patis, Calamansi-Chile Sorbet | Chef Aaron Escalada of Abacá

Sweet Bread, Mahón-Menorca PDO Pastry Cream, Black Truffle Butter | Chef Paolo Dungca of Hiraya

Banana Leaf-Wrapped Rockfish, Paksiw Sauce, and Coconut Flakes | Chef Julie Cortes of Kaliwa

Crab Fat, Lardo, Smoked Trout Roe, and Chive | Chef Paolo Dungca of Hiraya

Fried Catfish, Pea Leaves, Spinach, Kimchi, Gochugaru, and Pork Floss | Chef Kevin Tien of Moon Rabbit

Cassava, Coconut, White Gold Parmigiano Reggiano, Black Pepper, and Bottarga | Chef Charles Olalia of Makeready Experience

Caramel Flan, Strawberry Ice Cream, Ube Halaya, Coconut Condensed Milk, and Tropical Fruit | Pastry Chef Janice Belen of Justice Cream