WHY GO

Those looking to indulge in a selection of oysters will enjoy this time-honoured haunt, which serves an array of seafood as well as classic Filipino fare.

TATLER TIPS

• Savour the creamy goodness of the bisque de Méditerranée, one of the very first dishes founder Glenda Barretto developed.

• The oysters Boursin marry the freshness of the shellfish and the flavours of their herbed cheese topping.

• Here is where one can enjoy puto bumbong year-round, traditionally a dessert reserved for the holidays.

• The warmth of the guinataang halo-halo sweet coconut cream stew makes this native delicacy an ideal end to a filling meal.