Toyo Eatery.

Chef Jordy Navarra’s Toyo Eatery is a refined exercise in modernizing Filipino heritage through fermentation, local sourcing, and technical precision. Located in a minimalist space defined by raw concrete and heavy acacia wood, the restaurant moves beyond nostalgia to offer a sophisticated, vegetable-forward exploration of the archipelago’s flavors. Navarra, an alumnus of The Fat Duck, has removed beef from the menu entirely to focus on sustainable local produce and seafood. Guests can choose between a formal tasting menu or a communal Kamayan feast, where traditional dishes are served on banana leaves and eaten by hand. Expect creative reinterpretations like the "Garden Vegetables" course—inspired by a local folk song—and house-made condiments that elevate humble ingredients into high-concept plates. It is a thoughtful, culturally grounded dining room that prioritizes environmental responsibility as much as culinary innovation.