00:00anniversary of the Michelin star. For a hundred years, the Gid Michelin has taken the world on a
00:06journey of great food. The Philippines joined that journey only last year, but Filipino cuisine
00:12is already finding its place at the table. In its inaugural Philippine edition, 108 establishments
00:21were recognized, including 25 bib gumong recipes and nine Michelin-styled restaurants.
00:27These achievements reflect the talent, creativity, and dedication of our chefs and restaurant teams.
00:35When we launched the guide last year, our goal was to promote gastronomy and tourism. We wanted to
00:42express who we are as a nation, as a people, and as a culture in a language everyone can appreciate.
00:50Food. For Filipinos, food is never just about food. It is how we welcome guests.
00:57How we bring our families together and share a little of ourselves with others. It is how we turn
01:04a simple meal into a memory and the stranger into a friend. Our adobo, kinilaw, sisi, and countless
01:13regional specialties tell the story of who we are. They reflect our resourcefulness and the richness of
01:19ingredients found across our islands. And many of these recipes have been passed down through many
01:25generations. Take Morning Sun Eatery in Keton City. Known for its traditional Ilocano dishes, it earned a big
01:33gourmand distinction, showing that culinary excellence can also be found in our neighborhood eateries.
01:39Our chef Aaron Isip of Casa Palma, who honed his craft in Paris before returning to the Philippines,
01:46his restaurant has since earned one Michelin star. These stories show how Filipino culinary traditions
01:55continue to thrive, while our chefs find new ways to bring our cuisine to the rest of the world.
02:02And this growing recognition presents an important opportunity for Philippine tourism.
02:07Our country is known for our beautiful islands, our rich history, and a vibrant culture.
02:13Now, our cuisine can become another reason for travelers to visit, explore our regions, and to stay longer.
02:22Our hospitality industry is also gaining international recognition.
02:26In 2026, nine Philippine hotels and resorts received Michelin keys, including our first two, two-key properties.
02:37We want this growing interest in Philippine cuisine and hospitality to create opportunities
02:43for more Filipinos. At Gallery by Shelly, for example, Chef Shelly Gonzales showcases indigenous rice varieties from the cordilleras,
02:53bringing greater attention to our local ingredients and the communities that produce them.
02:58Greater interest in Filipino cuisine can mean more opportunities for our farmers, our fisherfolk, food producers, and our MSMEs.
03:07For our part, government will continue to improve infrastructure and air and sea connectivity to make these destinations more accessible.
03:17We also support culinary education and skills development for aspiring chefs and hospitality professionals.
03:24As we strengthen our tourism industry, we hope to see more of the country represented in the international culinary scene.
03:33Beyond Manila and Cebu, more food destinations are waiting to be discovered.
03:38Our goal is to create an environment where Filipino talent and business can thrive,
03:44where culinary tourism brings more jobs and livelihoods to our communities.
03:48I thank the Mislang Guide for bringing its expertise and global perspective to the Philippines,
03:56helping introduce our culinary landscape to a wider international audience.
04:02Most especially, of course, to our chefs, restorators, everyone working behind the scenes.
04:08Thank you for your hard work, your creativity, and your passion.
04:18Every memorable dish is a product of many hands, years of practice, deep respect for ingredients and recipes passed down
04:28through many generations.
04:30Tonight, we celebrate your achievements.
04:34You have earned this recognition through your dedication to your craft.
04:38Let us continue to invest in our culinary talent, preserve our regional food traditions,
04:44and encourage the next generation of Filipinos to innovate while remaining rooted in who we are.
04:50Let us welcome the world to our table, and with good food and the warmth of Filipino hospitality.
