Linamnam

Working solo in his kitchen in the garden, the chef serves 10 diners in what was once his childhood bedroom and is now an elegant dining space with woven wall coverings, wooden floors and Tiffany-style lamps. Deeply personal dishes are rooted in regional tradition, shaped by the chef's philosophy. Think lamb dumplings in pork broth, blue marlin in fish head stock or turon with aged banana and jackfruit. Dining at this hidden gem is truly memorable.

• Ten-seat, reservation-only dining in the chef’s former childhood bedroom, reached through a garden kitchen.
• Tasting menus are defined by length, 11 or 16 courses, rather than a la carte ordering.
• Dishes take familiar Filipino references and push them into stock-forward, highly composed bowls and desserts.

Signature Ingredients

• Lamb dumplings, served in a pork broth.
• Blue marlin, cooked in a fish head stock.
• Turon, built around aged banana and jackfruit.

Menu

• Reservation only, small counter-style room for about 10 diners.
• Seasonal tasting menus:
  • 11 courses (9 savoury, 2 desserts), ₱5,000 per person.
  • 16 courses (10 savoury, 6 desserts), ₱7,500 per person.

Style

• Contemporary Filipino cooking shaped by regional traditions, served as a personal, tight-sequence tasting.