When the Michelin Guide Philippines released its first-ever list on October 30, it marked a milestone for the country’s dining scene. A total of 108 establishments were recognized, from humble carinderias and local eateries to fine dining restaurants owned by both homegrown and internationally trained chefs. One restaurant, Helm, earned the country’s first two Michelin stars, while eight others, including Toyo Eatery, Hapag, Gallery by Chele, and Asador Alfonso, received one star.
The list also featured 25 Bib Gourmand restaurants for good food at affordable prices, 74 Michelin-selected spots, and one Green Star for sustainability given to Gallery by Chele.
Yet despite Michelin’s visits to Manila, Cebu, Cavite, Tagaytay, and Pampanga, the province known as the Culinary Capital of the Philippines received no recognition at all.
The result left many surprised, and some deeply disappointed, that Pampanga’s globally beloved dishes like sisig, bringhe, and morcon failed to make the cut.
Voices of Pride and Disappointment
For many Kapampangans, the omission was not just an oversight but a reflection of how “excellence” is often defined through foreign standards. Food advocate Rio Rey shared, “Genuine recognition is not defined by institutions, but by the people whose lives our cuisine continues to enrich.”
On social media, user @polmedinajr wrote, “Pampanga daw ang culinary capital ng Pilipinas pero hindi lahat ng nagka-star e Kapampangan restos. Hangaan na lang natin 'yung mga nagka-star dahil deserving naman talaga silang lahat. ‘Ika nga ng misis kong Kapampangan, ‘Ang pag-‘anga e ‘uwag ‘aluan ng hinggit.’”
Journalist Frank Cimatu added humor: “Capampangan cuisine doesn’t need validation. Everyone knows that. Kaso, a Michelin nod was given to a carinderia serving Ilocano food. Masakit nga sa mga Capampangan. Ha ha ha.”
Beyond Stars and Validation
For all its prestige, the Michelin Star is just one measure of culinary greatness. Pampanga’s strength lies not in luxury presentations but in heritage, flavor, and community, specifically in kitchens that have perfected recipes for generations.
Whether or not a star shines beside its name, Kapampangan cuisine remains unmatched in authenticity and heart. As locals would say, “Ali mu kailangan Michelin star para masabing malinam.” (You don’t need a Michelin star to prove it’s delicious.)
