Lampara in Makati: Traditional Ingredients, Modern Filipino Flavors
The attempt to reinvent Filipino cuisine led to the creation of Lampara, an upscale restaurant situated in Poblacion, Makati. This neo-Filipino bistro is the brainchild of RJ Ramos, Prince Tan, Alphonse Sotero, Pierreson Tan, Martin Hatol, and David dela Cruz.
Now with a MICHELIN Bib Gourmand distinction, Lampara proves to be a standout in Manila’s dining scene, celebrated for transforming familiar Filipino flavors into bold, contemporary plates while maintaining approachability, quality, and value.
IMAGE from Philippine Primer
Upon entering the resto, you’ll be greeted by an inviting and warm atmosphere that blends rustic charm with contemporary elegance. The dining space is beautifully adorned with soft lighting, tasteful decor, and a carefully curated selection of artwork that adds a touch of sophistication.
Inside, the space carries the warm, approachable feel of a bistro, with terrace and alfresco seating that allow guests to dine in a relaxed, unpretentious setting.
Lampara isn’t your typical Filipino restaurant, thanks to its menu that screams freshness and creativity. Led by Chefs RJ Ramos and Alphonse Sotero, their dishes are a nice blend of flavors, textures, and of course, looks. Local ingredients and techniques are also used to pay homage to the diversity of our regions such as, as seen in the Pulpo Inasal.
Pulpo Inasal (Php 780) / IMAGE from Lampara
You may also try their version of the dinakdakan through the Dinuckdakan, which uses duck breast instead of the usual pork, finished with oyster mayo and fried egg—resulting in a richer, creamier reinterpretation that keeps the dish’s signature savory and tangy character while adding a deeper, more indulgent flavor profile.
Dinuckdakan (Php 490) / IMAGE from Lampara’s Facebook page
Though everything is a killer on the menu, we highly recommend Lampara’s Lamb Shank, a hearty and flavorful take on balbacua. The star ingredient in the Visayan stew is usually beef or innards, but the chefs here use lamb shank, which is sous-vided for several to extract and develop the flavors from the meat.
This slow cooking process results in tender, fall-off-the-bone meat that’s fragrant, savory, and perfectly delicious. This, plus the combination of stewed black beans, sundried tomatoes, fried chopped saba, and aromatic spices in the sauce result in a delectable dish.
Lamb Shank / IMAGE from Philippine Primer
To those who have a sweet tooth, try the Saging. The moment you take a spoonful of this divine creation, you’ll be blown away by the goodness of the sou-vided saba and the lusciousness of the banana cream cheese, with subtle notes of rum. The banana boba adds a nice pop, while the three-seed tuile adds a crunchy texture to the dessert.
Saging / IMAGE from Philippine Primer
At Lampara, diners can also expect a plethora of classic and signature cocktails to try and enjoy. Must-tries include Pana Kakana Kana, a gin-based cocktail infused with cardamom and black pepper, and Gayuma ni Albano, which is made from tequila, sour sop and Campari.
Cocktail Selections / IMAGE from Lampara
Indeed, Lampara is a destination for foodies that captures the essence of the neighborhood and elevates Filipino food to the next, obvious level. It truly embodies the spirit of exploration, creativity, and innovation that provides a dining experience that transcends the ordinary.
IMAGE from Philippine Primer
