There’s a new steakhouse in town—but this one looks to the Philippines for inspiration. Drawing from the dampa markets, neighborhood ihawans, and the familiar hospitality that has defined Filipino tables for generations, Michelin-recognized Chef Frances Tariga introduces Taglish, a seafood-and-steak concept that puts Filipino food culture at the center of the steakhouse experience.
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The Philippines Is the Pantry
At the center of Taglish is the sea—well, what’s in the sea. Its ambitious seafood program treats the archipelago as its pantry, with freshly shucked oysters sourced from around the world, towering seafood displays, live shellfish from crabs to lobsters, kinilaw, and seasonal catches. It’s a global selection interpreted through a distinctly Filipino lens.
Chef Tariga takes the traditional steakhouse playbook and translates it for the Filipino palate. Creamed spinach becomes Kangkong Laing with Gorgonzola, mashed potatoes get a local makeover with Whipped Gabi, and Saba Churros take the place of the usual potato fritters. Then there’s the Humba Pie, a Filipino take on the classic shepherd’s pie.
Rather than simply elevating familiar ingredients, Taglish plays with the conventions of the steakhouse itself—taking dishes we know and love and giving them a distinctly Filipino point of view.
One of the restaurant’s highlights is its Lumpia Bar, a made-to-order tribute to one of the country’s most beloved staples. Guests can fill each roll with flavors ranging from fresh kinilaw and seafood to sisig and kare-kare, turning a familiar Filipino fiesta favorite into a format for endless combinations.
“Taglish is about honoring the food we grew up with while giving it the stage it deserves.”
– Chef Frances Tariga
The Filipino sensibility extends to the beverage program, too. Savory cocktails, premium wines, Japanese whisky, and locally inspired sakes are designed to complement the experience from the raw bar to the steak course and, finally, dessert.
At the heart of Makati, Taglish is goes beyond of what an inventive steakhouse could look like. It’s Chef Tariga’s reinterpretation of Filipino dining through the rituals, flavors, and indulgence of the classic steakhouse—familiar enough to feel like home, yet unexpected enough to feel entirely new.
Taglish is located at Levanto Building along Jupiter Street in Makati City. Reserve your table now.
Photographed by EXCEL PANLAQUE of KLIQ INC.
Frequently Asked Questions
Taglish is a seafood-and-steak concept by Michelin-recognized Chef Frances Tariga, located at the Levanto Building on Jupiter Street in Makati City. It reinterprets the traditional steakhouse through Filipino dampa markets, ihawan traditions, and local hospitality.
Chef Frances Tariga is a Michelin-recognized chef behind Taglish, a Makati steakhouse that reimagines Filipino food culture through a steakhouse lens. She describes the concept as honoring the food Filipinos grew up with while elevating its presentation.
Taglish reinterprets classic steakhouse dishes with Filipino ingredients — creamed spinach becomes Kangkong Laing with Gorgonzola, mashed potatoes become Whipped Gabi, and potato fritters are replaced with Saba Churros, alongside a Filipino take on shepherd’s pie called Humba Pie.
The Lumpia Bar is a made-to-order feature at Taglish where guests fill fresh lumpia wrappers with choices like kinilaw, seafood, sisig, or kare-kare, turning a familiar Filipino fiesta staple into a customizable dining experience.
Taglish is located at the Levanto Building along Jupiter Street in Makati City. Reservations can be made through OpenTable, with the restaurant offering a seafood-forward menu alongside cocktails, wines, Japanese whisky, and local sakes.
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