{"id":53016,"date":"2024-07-07T09:00:22","date_gmt":"2024-07-07T01:00:22","guid":{"rendered":"https:\/\/primer.com.ph\/food\/?p=53016"},"modified":"2026-03-03T16:51:23","modified_gmt":"2026-03-03T08:51:23","slug":"papillon","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/location\/philippines\/makati\/salcedo\/papillon\/","title":{"rendered":"Papillon in Makati: A Culinary Journey to Southeast Asia"},"content":{"rendered":"

If you\u2019re looking for a restaurant to try in Makati, Papillon<\/strong> remains one of the noteworthy dining spots in Salcedo Village\u2019s thriving food scene. The restaurant continues to capture attention with its Southeast Asian offerings, earning them a Michelin Selected recognition in 2026.<\/p>\n

\"\"IMAGE from Philippine Primer<\/em><\/span><\/p>\n

The term Papillon<\/em> is French for \u201cbutterfly.\u201d For Chef RJ Ramos, it symbolizes the metamorphic evolution of simple meals into refined, expressive creations, much like a butterfly emerging from its chrysalis. This philosophy reflects his approach to cuisine: transforming humble ingredients through technique, creativity, and intention, allowing each dish to take flight with elegance while still honoring its roots.<\/p>\n

However, a more truthful, comical meaning of Papillon came from the Filipino phrase “Papi ‘yon!” which is usually said when spotting a handsome man, this time, it seems, in the kitchen.<\/p>\n

\"\"IMAGE from Philippine Primer<\/em><\/span><\/p>\n

Entering Papillon feels like stepping onto the opulent set of Crazy Rich Asians<\/em>. Designed by Rock Robins, the restaurant\u2019s interiors draw inspiration from the grandeur of old mansions in the Philippines and Singapore, blending colonial elegance with Southeast Asian refinement.<\/p>\n

On one striking red shelf, their MICHELIN Selected plaque stands proudly alongside a curated collection of cultural memorabilia gathered from Chef RJ Ramos\u2019 many travels. Among them are a traditional bul-ol<\/em>, intricate masks, and water dancer figures from Vietnam and Indonesia, as well as Thai figurines and other meaningful keepsakes.<\/p>\n

\"\"IMAGE from Philippine Primer<\/em><\/span><\/p>\n

Run by Chefs RJ Ramos and Alphonse Sotero, the same dynamic duo behind Lampara in Poblacion, Papillon carries their signature creativity into every plate. Its \u00e0 la carte menu proves just as captivating as the restaurant\u2019s opulent interiors, offering a Southeast Asian favorites with a modern twist.<\/p>\n

Must-tries include\u00a0the Foie x Pork Mask (Php 680)<\/strong>, a flavorful appetizer reminiscent of Philippine’s very own sisig.<\/em> It is made of seared foie gras from France with soy citrus and egg jam on top.\u00a0<\/em><\/p>\n

\"\"Foie x Pork Mask (Php 680) \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

A nod to the bold, smoky flavors of Malaysia, Papillon\u2019s Char Kway Teow (Php 1,100)<\/strong> elevates the beloved street food classic. Wide noodles are tossed with the ever-versatile Hokkaido scallops, savory sausage, and a punch of sambal that lends depth, heat, and complexity, bringing together richness and spice in every satisfying bite.<\/p>\n

\"\"Char Kway Teow (Php 1,100) \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

To seal the deal, Papillon’s Batirol<\/strong> (Php 520)<\/strong> highlights the robust flavor of tablea from Sorsogon, pili nuts, and chili, creating a dessert that is as indulgent as its Filipino-forward ingredients.<\/p>\n

\"\"Batirol (Php 520) \/ IMAGE from Philippine Primer<\/em><\/span><\/p>\n

Behind every dish at Papillon is the shared vision of Chef RJ Ramos and his business partner, Alphonse Sotero. For Chef RJ, however, the journey to the kitchen was anything but conventional. He initially pursued International Studies and even worked at the Embassy of Canada to the Philippines, an early path that seemed worlds away from the culinary arts.<\/p>\n

\"\"Left to Right: Chef RJ Ramos and Chef Alphonse Sotero \/ IMAGE from Papillon<\/em><\/span><\/p>\n

It was a trip to France that quietly reshaped his direction. He found himself drawn to the craft of cooking, a turning point that led him to formally study at Enderun Colleges. After completing his culinary education, he further honed his skills in France, training at the prestigious 58 Tour Eiffel.<\/p>\n

He would later return to Manila to lead Lampara, laying the creative foundation that now continues to evolve at Papillon.<\/p>\n

If you’re ready to explore Chef RJ’s Southeast Asian cooking and want to experience it with your favorite group of people, Papillon offers the Mezzanine, an elevated space with a beautiful bar, which can accommodate up to 36 guests.<\/p>\n

\"\"IMAGE from Philippine Primer<\/em><\/span><\/p>\n

\"\"IMAGE from Philippine Primer<\/em><\/span><\/p>\n

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The full venue is also available for private celebrations, accommodating up to 100 guests. From Monday to Thursday, consumable rates are set at Php 80,000 (11:00 a.m. to 2:00 p.m.), Php 100,000 (2:00 p.m. to 6:00 p.m.), Php 180,000 (6:00 p.m. to 12:00 a.m.), and Php 310,000 for whole-day dining.<\/p>\n

From Friday to Saturday, rates are Php 100,000 (11:00 a.m. to 2:00 p.m.), Php 120,000 (2:00 p.m. to 6:00 p.m.), Php 200,000 (6:00 p.m. to 12:00 a.m.), and Php 340,000 for whole-day use.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n

With the region’s sought after dishes featured at Papillon’s menu, you may not need to travel far away to experience a culinary journey of the East. So if you’re craving Southeast Asian food done in a refreshing way, Papillon in Makati is the place to be.<\/p>\n","protected":false},"excerpt":{"rendered":"

One of the highlights at Papillon is their refreshing approach to traditional Southeast Asian dishes, bringing a fresh twist to beloved classics.<\/p>\n","protected":false},"author":3,"featured_media":65025,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5351,30,112,6643],"tags":[8240,8239,3411,313,8238,435,6707],"class_list":["post-53016","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-salcedo","category-makati","category-for-business-meetings","tag-chef-alphonse-sotero","tag-chef-rj-ramos","tag-lampara","tag-makati","tag-papillon","tag-salcedo-village","tag-southeast-asian-cuisine"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/53016","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/comments?post=53016"}],"version-history":[{"count":9,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/53016\/revisions"}],"predecessor-version":[{"id":65138,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/53016\/revisions\/65138"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/65025"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=53016"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=53016"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=53016"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}