Makati sits in the heart of Metro Manila as the main business district packed with tall buildings and busy streets. Ayala Triangle Gardens offers a green space right in the middle of all this urban energy. Helm by Josh Boutwood operates on the third floor of The Shops at Ayala Triangle Gardens with 24 seats arranged around an open kitchen. The restaurant earned two Michelin stars in 2025. It became the first restaurant in the Philippines to get this honor.

Key highlights:

- Philippines' only two-Michelin-starred restaurant with themed seasonal tasting menus - Intimate 24-seat counter setup around open kitchen for direct chef interaction - Multi-course experience blending British-Filipino roots with Spanish influences

PROFILE

Chef Josh Boutwood opened Helm in August 2018 at Arya Residences in Bonifacio Global City with just 10 seats. The restaurant moved to Ayala Triangle Gardens in 2023 and expanded to 24 seats. Boutwood grew up with a Filipino father and English mother, spending his childhood in the UK and Boracay before moving to Spain at age 11. He trained under Raymond Blanc at Le Manoir aux Quat'Saisons in England and did a stint at Noma in Denmark. These experiences show up in the food. The restaurant name refers to being at the helm, which reflects how Boutwood leads hands-on in the kitchen every service. Helm changes its menu every four months with different themes. Past menus included Star Wars and Harry Potter concepts. The themes add storytelling to the dining experience without overshadowing the actual cooking.

AMBIENCE

The space uses a minimalist design with black, copper,and grey colors throughout. Stone counters wrap around the open kitchen so every seat feels like a chef's table. Large windows let in natural light during the day while warm lighting highlights the cooking line at night. The 24-seat layout creates an intimate vibe. Guests sit facing the kitchen and watch the team prepare each dish. The setting turns dinner into a performance where you see everything happen in real time. Soft music plays in the background but the main soundtrack comes from the kitchen. You hear the sizzle of pans and quiet conversations between chefs. The atmosphere stays calm and focused rather than loud or rushed.

MUST-TRY

The tasting menu runs 8 to 9 courses depending on the season. Every dish uses fresh ingredients with many items flown in from Japan. The menu costs 6, 800 PHP per person with an optional wine pairing for 2, 400 PHP. Courses showcase layered flavors with bold presentations. One signature involves crab fat broth served in an actual shell. Another features colorful powders arranged on the plate for visual impact. The bread course deserves attention. Guests get flaky pastries with options like brown sugar and roasted nuts or sweet-salty mozzarella. The kitchen sends out small snacks before the main courses start, and dessert bites often include local touches like buchi filled with dulce de leche.

FOOD

Boutwood's cooking blends French and Italian techniques with Asian ingredients and Spanish influences. The food never feels like random fusion. Each course connects to the next with careful attention to how saltiness, umami,and acidity balance across the meal. Local Filipino ingredients appear throughout the menu. The chef sources seasonal produce and premium items to anchor flavors in quality. Dishes reference his multicultural background but the execution stays disciplined and precise. The themed menus add context without gimmicks. A Harry Potter menu might include butterbeer gel in a dessert, but the course stands on its own merits. The cooking demonstrates technical skill with modern plating that looks intricate but never feels overdone. Presentations involve multiple components on each plate. You might get powders, foams,gels, and traditional preparations all working together. The portions suit a tasting menu format where around 20 items total come out during service.

SERVICE

Chef Boutwood and his team interact directly with guests throughout the meal. They explain each course as it gets plated and answer questions about ingredients or techniques. The counter seating makes these exchanges feel natural rather than formal. Staff keep wine glasses filled during the pairing without making you ask. The service pace moves steadily with enough time between courses to rest. The team adjusts for dietary restrictions and allergies when you mention them at booking. The mood stays professional but warm. Boutwood often chats with diners about the menu themes or cooking processes. The young team appears well-trained and handles service smoothly even with the open kitchen setup creating constant visibility.

PRICING

The 6, 800 PHP tasting menu includes all food courses plus snacks and bread. Wine pairing adds 2, 400 PHP per person. All prices include VAT but a 10 percent service charge gets added to the final bill. This puts Helm at the high end for Manila dining. The price reflects imported ingredients, technical cooking, and the two-star Michelin status. Most guests spend around 150 USD per person including service charges when skipping wine pairing. Reservations book up fast especially after the Michelin announcement. The restaurant operates Tuesday through Sunday from 6:00 PM to 10:00 PM. Monday stays closed for prep and staff rest.

SUMMARY

Helm delivers the kind of dining experience that justifies its Michelin recognition. The food demonstrates serious technique while the themed menus keep things engaging rather than stuffy. Boutwood's multicultural background creates a distinct point of view that feels cohesive across every course. The open kitchen format works well here. Watching the team cook adds theater without feeling forced. The small size means you get personalized attention that larger restaurants cannot match. The price reflects fine dining standards but the overall experience offers value for what you get. Multiple courses, premium ingredients, and direct chef interaction combine into a memorable meal. Helm proves Manila can compete with international fine dining destinations.

FAQs

Do I need to make a reservation in advance?

Yes, reservations are required and should be made well ahead of your visit. The restaurant only has 24 seats and books up quickly, especially after earning two Michelin stars. You can reserve through the official website at joshboutwood.net.

How long does the tasting menu take?

The full tasting menu experience typically runs between 2.5 to 3 hours. The kitchen sends out 8 to 9 main courses plus additional snacks, bread,and petit fours. The pacing allows time to enjoy each dish without feeling rushed.

Is there a dress code?

Helm maintains smart casual standards for dining. The atmosphere stays relaxed despite the fine dining format. Most guests dress nicely but formal attire is not required for entry.