Recognition is always meaningful, but for Lore, earning a place in the Michelin Guide Philippines for a second consecutive year means something bigger than an accolade. It reminds the team that Filipino cuisine has stories worth telling, traditions worth preserving, and flavors that deserve a place on the global dining stage.
“We’re deeply grateful and honored,” says celebrity chef Tatung Sarthou, co-owner of Lore. “Being recognized for a second consecutive year is especially meaningful because it reassures us that the work we’re doing at Lore continues to resonate.”
The recognition also belongs to the people who make the restaurant what it is—from its kitchen team to the communities and culinary traditions that inspire its cooking.
Beyond the Recognition
For Sarthou, getting a Michelin recognition was never the end goal. The restaurant was built around a deeper purpose: telling Filipino stories through food while respecting its heritage and exploring new possibilities.
“To be recognized once was already a wonderful surprise. To be included again is both an affirmation and a responsibility,” he shares.
The recognition also reminds the team that excellence requires consistency. Recognition may open doors, but maintaining the standards that earned it means putting in the work every day.
Celebrating Filipino Culinary Identity
Over the years, Sarthou and the restaurant as a whole have evolved in how they champion Filipino cuisine. What began as a desire to prove that Filipino food could stand alongside the world’s great cuisines has grown into a deeper appreciation of what already makes it special.
“Our cuisine already has extraordinary depth, sophistication, and character,” Sarthou reflects. “What we need is to understand it better, preserve what matters, and find meaningful ways to bring it forward.”
That perspective extends beyond the plate. Farmers, fisherfolk, home cooks, and generations of food traditions all contribute to the country’s culinary identity. For Lore, promoting Filipino cuisine also means keeping these stories alive, relevant, and accessible to future generations.
A More Meaningful Future
Looking ahead, Sarthou hopes Lore can remain a space where people explore Filipino food and culture with curiosity, respect, and imagination. Regional ingredients, cooking techniques, and local stories still offer plenty to discover.
The restaurant also wants to preserve something just as important as culinary excellence: genuine hospitality.
“Recognition is wonderful, but hospitality is ultimately about how people feel when they sit at your table,” he says.
Inspiring the Next Generation
As the Michelin Guide’s grows ever stronger in the Philippines, Sarthou hopes that it will encourage more local chefs and restaurateurs to take pride in their culinary identity.
Rather than looking outward for validation, Filipino food professionals can find confidence in their own ingredients, traditions, and ways of cooking. The recognition can also inspire higher standards in hospitality, consistency, and professionalism.
Ultimately, the impact should reach beyond restaurants featured in the guide. It should create more opportunities for cooks, farmers, producers, and small food businesses.
For Lore, however, the real achievement is not simply collecting distinctions, but helping build a culinary industry that is more confident, collaborative, and deeply rooted in Filipino identity.
Read more stories on Simpol.ph
Camiguin’s Lanzones Festival: A Celebration of Island Life
Lessons in Humanity: What Sir Patrick Stewart Teaches Us About Life
Ghosts of Philippine Cinema: The Horror Classics We Should Revisit
