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Celera

@restaurantcelera

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Contemporary Asian by @niccosantos and team

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“I kept saying that I thought I was done—but now, I feel like I’m just scratching the surface.”

Less than two weeks before @restaurantcelera was named Tatler’s Best New Restaurant 2026 Philippines, chef Nicco Santos (@niccosantos) got candid about his craft. Asked what inspires him at Celera today, his answer was threefold:

“What propelled me to actually open this restaurant was my son. Second was seeing my team step up to the challenge. And thirdly, and I think most importantly, is finally realising that I have more to show—that I still have some things I have yet to uncover for myself.”

The new tasting menu he and chef Quenee Vilar (@queneevilar) have since introduced is proof they’ve got plenty left to give, from compressed watermelon that tastes of smoke and the sea to a dry-aged duck that steals the show.

Swipe to see what’s on Celera’s new tasting menu 👉🏽

Eager to try the new menu? Send this to someone to kickstart your dinner plans.

#TatlerDiningPH #TatlerTastes taken in Makati City by @restaurantcelera

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7 days ago

Course 4 — Noodle

Created from the stocks we developed during Celera’s early R&D, the dish is built around noodles made entirely from stock, without the use of starch.

This course has continued to evolve while keeping the same structure at its core. Our current version brings together fermented local jalapeño and tomatoes for a fresher, more vegetal expression.

Now part of our new tasting menu, alongside a new progression of dishes shaped by our current curiosities and the ideas we’ve been exploring this season.

Reservations can be booked through the contact button above ✉️ by @restaurantcelera

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12 days ago

A few behind-the-scenes stiils from our collaboration dinner with our friends from @soddenfrog 🐸

Thank you to everyone who joined us and made the night so much fun. We’re already looking forward to welcoming you back for the next one ☄️

Photos by @shinichirofujii 📷 by @restaurantcelera

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a month ago

At @soddenfrog , food and beverage are considered as one experience.

Cocktails, juices, teas, and dishes are shaped by seasonality, balance, and a shared attention to detail. Each is designed to stand on its own, while bringing something new out of the other when paired together.

We look forward to bringing these two worlds together this 22nd at Celera 🎌 by @restaurantcelera

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2 months ago

Meet the team behind @soddenfrog ⚡️

Bartender Shinnosuke Takada, @shin_takada mixologist Yoshimitsu Kojima @kjma4432 , and chef Kazuki Akutsu @k_____4_____6 bring together backgrounds shaped by some of Japan’s most respected kitchens and dining rooms, including Florilège and Joël Robuchon.

Together, they form the core of SODDEN FROG, where food and drink are approached with the same level of thought and creativity. For our collaboration, Kazuki will lead the food alongside the Celera team, while Shinnosuke and Yoshimitsu bring their approach to pairing through cocktails, juices, and tea.

Looking forward to welcoming them to Manila and sharing what we’ve been working on together 🥂 by @restaurantcelera

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2 months ago

A few scenes from Singapore. Glimpses from the second leg of our collaboration with @metasingapore , from prep and service to the dining room.

A big thank you to the entire Meta team for welcoming us so warmly, taking such good care of us, and making our time in Singapore feel truly special. 🇸🇬 by @restaurantcelera

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2 months ago

On August 22, we are honored to welcome the team from @soddenfrog , Kazuki Akutsu, Shinnosuke Takada, and Yoshimitsu Kojima, for an exclusive collaboration.

A specially composed one-night-only menu will be presented, with each course meticulously paired by Sodden Frog with cocktails, juices, and tea, creating a refined dialogue between kitchen and glass.

Reserve through WhatsApp +63 917 501 3077 🥂 by @restaurantcelera

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2 months ago

Chef Nicco Santos of Celera, Manila’s distinctive and refined high-end restaurant, draws inspiration from food born of the meeting of cultures: an ever-evolving cuisine that taps into the depth of Southeast Asian flavours, ingredients and techniques.

Santos and his team place a strong emphasis on provenance. They understand where their ingredients come from, who produces them and the stories behind them, with menus that intentionally recognise local farmers and artisans alongside international producers. Celera also operates with a zero-waste philosophy, continually finding ways to maximise the use of every ingredient through thoughtful menu development. Just as important is the culture being built within the restaurant: one in which the team feels supported and challenged, and is given the opportunity to grow.

Chef Nicco Santos shares the Filipino chefs who have influenced his path: Chef Kevin Navoa and Chef Thirdy Dolatre, Hapag; Chef Chele González, Gallery by Chele; Chef Rhea SyCip, The Fatted Calf and Flour Pot and Chef Don Baldosano, Linamnam.

Celera is currently undergoing the Food Made Good evaluation, using the process to assess its impact and set a clearer direction for what comes next. taken in Restaurant Celera by @restaurantcelera

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3 months ago

Behind the scenes from last night collaboration with @genpenang and @restaurantaujardin 🤝 by @restaurantcelera

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3 months ago

A few moments behind the scenes from last night’s collaboration with @genpenang and @restaurantaujardin , along with some of the dishes we were grateful to share.

Thank you to everyone who joined us and continues to support what we do at Celera. Your presence gives so much meaning to evenings like this, and keeps us excited to keep creating, growing, and giving you more reasons to return.

We can’t wait to welcome you back for the next one 🤗

Photographs by @sonnythakur 📷 taken in Restaurant Celera by @restaurantcelera

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3 months ago

From George Town, Penang, @restaurantaujardin is guided by La Cuisine Naturelle—a philosophy rooted in seasonality, restraint, and respect for the land.

Led by Chef Kim Hock Su, Au Jardin works closely with local farmers, fishermen, and artisans, expressing Malaysian produce through refined French technique to create a cuisine shaped by nature, memory, and place.

Au Jardin holds one MICHELIN Star, is ranked No. 39 on Asia’s 50 Best Restaurants 2026, and was named Tatler Malaysia’s Restaurant of the Year for 2026.

On July 6, we welcome Chef Kim Hock Su alongside Chef Johnson Wong of gēn, for a collaborative menu inspired by George Town and the cultures and cuisines that have shaped it. by @restaurantcelera

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4 months ago

From George Town, Penang, @genpenang is rooted in the belief that understanding where we come from allows us to move forward.

Led by Chef Johnson Wong, gēn reinterprets nostalgic Malaysian flavours through hyper-local ingredients, traditional ferments and modern precision—creating a contemporary expression of Malaysia’s landscape, culture and memory.

gēn is currently ranked No. 89 on Asia’s 50 Best Restaurants 51–100 list for 2026, has been MICHELIN Selected from 2023 to 2026, and has been named among Tatler’s Best 20 Restaurants in Malaysia for four consecutive years. Chef Johnson was also awarded the MICHELIN Guide Young Chef Award in 2024 and recognised with one Knife at The Best Chef Awards in 2025.

We look forward to welcoming Chef Johnson and the gēn team to Celera on July 6 🤝 by @restaurantcelera

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4 months ago