BISTRO MANUEL by Chef Ariel & Mia Manuel: Lolo Dad’s for the Millennial Generation!

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BISTRO MANUEL is a fine-casual dining bistro serving fine contemporary cuisine by Chef Ariel & Mia Manuel in Brgy. Poblacion, Makati!  

It serves the Best of Lolo Dad’s with new contemporary dishes for the millennial dining crowd looking for better food choices in Manila. Lolo Dad’s set the trend for fine cuisine in Manila outside the hotels and was the go-to place for a romantic dinner in the heydays of Malate.

Bistro Manuel aims to continue the legacy in Brgy. Poblacion, Makati and elevate the dining scene to Michelin-star level quality.

Here’s what to expect and what to order at Bistro Manuel…

2nd Floor, Six Axis Center, 4347 B. Valdez Street, Poblacion, Makati
Open 7 days a week. Lunch 11am-2pm | Dinner 6pm-10pm
Instagram: @bistro_manuel
Telephone: +632 871-8566

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Bistro Manuel is part of a 3-concept dining establishment located on the 2nd floor of Six Axis Center along Valdez Street, Brgy. Poblacion.



Taperia Poblacion located on the ground floor is a Filipino-Spanish Tapas Bar, while The Sippery beside it is a Wine Bar concept for your pre-dinner hangout before going for dinner at Bistro Manuel.

Taperia Poblacion MenuThe Sippery Drinks Menu 


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Bistro Manuel Menu: Appetizers | Salads & Soups | Pasta & Pizza | Main | Signatures Meat & Seafood | Desserts

In the middle of the restaurant is a 10-seater square Chef’s Table with a front row view of the Open Kitchen showcase. Chef Ariel used some of the original kitchen equipment he used to pay homage to the Lolo Dad’s heritage. 

The ambiance is relaxed and homey, like eating in the living and dining room of your own house. 


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We like the function room with mirrored wall (good for 10 people) where you can enjoy the food and laugh with your friends in private.



The meal starts with an amuse bouche of canapés, compliments of the chef. 


Lolo Dad’s Cafe Baked Oyster with Foie Gras (P235/pc.) with angel hair pasta and Parmesan cheese.

This is still the best Baked Oyster in Manila, with the signature foie gras, pasta underneath the oyster, and rich melted cheese.



Duck Foie Gras (P990). Duck Foie gras pate’, pan fried and glazed Duck liver.

Foie gras served two ways, balanced with the pear flavor to cut through its richness. 

This is one of the signature dishes of Lolo Dad’s that introduced Foie Gras in Manila and continues to wow foodies up to this day.



It’s nice to eat the Foie Gras pate with a serving of freshly baked bread.



Romaine Caesar Salad (P370). Crispy prosciutto, Salami, and 6-minute boiled egg in Anchovy, Lemon, and Parmesan cheese dressing.

A better caesar salad using crispy prosciutto instead of bacon, a rich Parmesan cheese dressing, and soft boiled 6-minute egg for added creaminess. 


Spinach and Warm mushroom salad (P360) with Smoked bacon and roasted Garlic vinaigrette.

A healthy spinach, tomato, and mushroom salad glistening in roasted garlic vinaigrette dressing. 



Double Espresso Soup (P295). Combination of Tomato and Mushroom cream base soups.

So creamy with concentrated flavors of tomato and mushroom in separate espresso cups. I like to alternate sipping each and enjoy until the last drop.


Shrimp Bisque with Hazel Nuts (P310). Shrimp and thick shellfish stock with crushed Hazel nuts and Hazel nut oil.

Smooth creamy soup of shrimp and shellfish stock with Hazelnut flavors to cut through the creaminess. 

The soup is kept hot in the kettle until it is served on an oval plate. Best to eat immediately while hot.



White Onion Soup (P360). Gratinated with Tilsit cheese.

Similar to French Onion Soup but using white onions and Tilsit cheese. Just a bit salty.



Sauteed Shrimps, Mussels, and Scallops (P620). Rigatoni in Truffle butter sauce. 

Seafood cooked perfectly in creamy truffle butter sauce. Order it with rigatoni pasta to absorb the sauce better. 



“Only for the Rich” Grilled Pizza (P1,290). Lobster, Duck liver, Scallops, Prosciutto, Salami, and Smoked Salmon with Buffala cheese and Truffled tomato spread.

The most decadent pizza ever with all the expensive toppings over charcoal grilled thin crust rectangular pizzas. Yum!



Kalamansi sorbet to clean your palate before the main course is served.




Lamb and Lamb with Lamb (P860). Roast Lamb rump, Stewed Lamb breast, and fried Lamb sweet bread.

Lamb served three ways using different parts of the lamb. We prefer this over the Rack of Lamb because you get to enjoy different flavor profiles and textures.


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Quelat Ventisquero (P1,690). Chile Pinot Noir. 

I’m starting to like this Chilean Pinot Noir to pair with the meats, as recommended by the chef.




Baked fillet of Chilean Seabass (P1,450) with Blue crab potatoes in Sea urchin foam.

One of the best Chilean Seabass dishes I’ve tasted in Manila. Perfectly cooked with flavors of urchin from the foam, paired with potatoes flavored with blue crab meat in one awesome presentation.


Seared Scallops and Scampi (P1,090) with lemon butter and filled pasta.

The seafood quality is quite good. The kitchen really knows how to cook and sear them well to keep their juiciness and good bite.


Roasted Lobster Tail and Fillet of Red Snapper (P1,180) with warm potato salad and pesto butter sauce.

Love the lobster tail with flavors of pesto butter. The fillet of red snapper was just OK, but I appreciated the seafood meat contrast.



Sous Vide of Kurobuta Pork Belly and Grilled Pork Neck (P980) with duck fat fried potatoes with roasted apple.

Tender and flavorful Kurobuta pork belly and sliced pork neck balanced with the flavors of roasted apple. So good!

I like how the dishes are served family style and can be shared with 4-5 people.


Herb de Provence crusted Rack of Lamb (P1,720)

Your classic French crusted rack of lamb with roasted garlic clove and creamy risotto. 



U.S. Black Angus Beef Rib Eye Steak (P330 grams – P1,920) with truffled mash potatoes and chilled hollandaise.

Thick Black Angus Rib Eye Steak cooked and grilled perfectly medium with truffled mash potatoes on the side.   



Our millennial Team OAP was quite impressed with how strong and decadent the flavors were and became instant fans of Chef Ariel.



Declension of Mango and Mascarpone Cheese (P275). Vanilla frozen cream and Dulce de Leche sauce.

This Napoleones dessert with vanilla frozen cream, mascarpone cheese, and dulce de leche sauce was gone in seconds! The best dessert. 🙂


Lemon Meringue Pie (P290) with Chocolate Ice Cream.

I like the touch of lemon in the meringue pie, but I’m not sure about the pairing with chocolate ice cream. We ate these separately.


Freshly baked Apple Tart (P285) with rock salt and olive oil ice cream (Please allow 15 minutes to prepare).

A classic apple tart dish freshly baked upon order and made special with the simple olive oil ice cream with rock salt. 


Baked Cheesecake with Orange in Spiced Syrup (P300)

A classic baked cheesecake with decadent secret ingredients balanced with orange slices.



White Chocolate Creme Brulee (P290) with Berry Tartlet.

This creme brulee with white chocolate is quite irresistible–one tikim is all it took to finish and fight over this.


Tiramisu Soufflé (P320). Coffee flavored hot Soufflé with Vanilla sauce. (Please allow 15 minutes to prepare)

For a classic French dessert, order this hot coffee flavored fluffy soufflé. Create a hole in the middle and pour in the vanilla sauce.



Indeed the Maestro Chef Ariel is back! Congratulations to the Bistro Manuel culinary team for a well-executed concept! 


Final Thoughts

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Overall, we are happy that Chef Ariel opened Bistro Manuel because we missed the in-your-face rich flavors, well-executed French-style dishes with intricate presentations, and decadent desserts from his wife Mia. This is perfect for a foodie date, celebrating a birthday, or enjoying a reunion with friends and Balikbayans.  

What to order:

I recommend starting with the Lolo Dad’s Cafe Baked Oyster with Foie Gras, Romaine Caesar Salad, and Double Espresso Soup.  

The quality of seafood is excellent, with the Baked Fillet of Chilean Seabass being the best of the bunch. For the meats, I would go for the Lamb and Lamb with LambSous Vide of Kurobuta Pork Belly and Grilled Pork Neck, or U.S. Black Angus Beef Rib Eye Steak.

For dessert, the Declension of Mango and Mascarpone Cheese is the winner, followed by the White Chocolate Creme Brulee and the Baked Cheesecake with orange in spiced syrup.

If you’re going for fine dining for two over a 4-course meal, I suggest you budget about P2,000/head + wine.  

What’s good about Bistro Manuel is you can eat here on a casual day and just enjoy Sauteed Shrimps, Mussels, and Scallops Pasta or their “Only for the Rich” Grilled Pizza. Budget about P800/head.


Most of their ingredients are imported to maintain the quality of the seafood and meats, but I do hope that the Bistro considers sourcing more local ingredients to promote sustainable sources and celebrate the Filipino farms. 

The serving sizes are quite big and intended for family-style serving. It would be nice to have degustation portions to be able to try more dishes, or a surprise-me-chef-kind of tasting menu.

Congratulations Chef Ariel and Mia Manuel for the successful opening of Bistro Manuel in Brgy. Poblacion, Makati!


2nd Floor, Six Axis Center, 4347 B. Valdez Street, Poblacion, Makati
Open 7 days a week. Lunch 11am-2pm | Dinner 6pm-10pm
Instagram: @bistro_manuel
Telephone: +632 871-8566


Live an Awesome Life,



Disclosure: Our meal was courtesy of Chef Ariel Manuel. I wrote this article with my biases, opinions, and insights. 

P.S. Check out Taperia Poblacion’s All You Can Eat Meat – Bottomless Grilled Rib Eye Steak Promotion which comes with Arroz, Patatas Bravas, Vegetables and Sauces for P1,800 +10% service charge per person. No leftover and No sharing Policy.


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