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Metiz

Makati

A vibey new spot celebrating all things Filipino

On the Pass

Stephan Duhesme

What’s the concept? Opened in 2019 after globetrotting Stephan Duhesme returned to his native Philippines, Metiz is a showcase to all things Filipino, using all-local ingredients. The name comes from the French ‘mestizo’, a term that refers to people of mixed Filipino and foreign ancestry, reflecting the chef’s own heritage and the meeting of influences in his native cuisine.

On the menu: Featuring plenty of fermented produce and lesser-known ingredients, the eight-step menu at Metiz includes courses such as tofu with fermented pineapple, aged tanigue (mackerel) with fermented rice and mushroom, and banana leaf cake with rice and fresh and fermented white bean. There’s also an excellent cocktail menu where the fermentation theme continues, so prepare the palate for bold, funky and bitter flavours.

Meet the chef: Half-French, half-Filipino, Duhesme has travelled the world since graduating from business school in Marseille in 2013. Starting out as kitchen help in Manila, he worked in restaurants in Hong Kong, New York, Tokyo and the Philippines (including 50 Best restaurant Gallery Vask) before opening his own tasting menu restaurant, the now-closed Tria NeoBistro, in Bogotá, in 2015. Since early 2019, he has been working on Metiz, which debuted on the Asia’s 50 Best Restaurants list in 2023.

The look and feel: With a long, narrow, moodily lit dining room looking onto the open kitchen, Metiz has a cool, convivial feel that makes it perfect for date nights or fun nights out with friends. There is also outdoor seating nestled within the trendy Karrivin Plaza.

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