HELM by Chef Josh Boutwood presents a Harry Potter-themed dining experience—a magical culinary journey through all seven books, with each course creatively inspired by a specific book and paired with playful, thoughtfully selected wines. Chef Josh curates three unique dining experiences each year, always featuring one fun and imaginative concept at midyear (last year’s was Star Wars)—and this time, it’s straight out of the wizarding world.
WELCOME TO HOGWARTS!
“Tonight, the enchanted halls of Helm transform into a world of magic, wonder, and nostalgia.
Your irvitation has arrived, and with it, a seat at a table where the beloved world of Harry Potter comes to life-course by course, spell by spell.
Each dish you’ll experience represents a chapter in the journey through all eight films, capturing the essence of their stories through flavor, texture, and emotion.
From the innocence of the Philosopher’s Stone to the bittersweet final battle in the Deathly Hallows, we invite you to dine your way through the saga that has captivated hearts for generations.
Wands are not necessary, and neither is magic-just curiosity, an open palate, and a touch of mischief.”
If it’s your first time at the new HELM like it was for me, you’ll love the romantic lighting, the mysterious yet intimate vibe, and the homey feel—like dining right in the Chef’s own kitchen.
The best seats in the house are at the Chef’s Table, where dishes are prepared right in front of you and the chefs engage with you like you’re a guest in their own personal kitchen.
There are group tables that feel intimate, with a calm and quiet vibe.
The tasting menu features 8 courses, excl. snacks and a bread course served in the middle.
snacks
Squid ink star with blue fin tuna and fermented soy bean emulsion.
It’s fun to eat, with a crunchy bite, yellowfin tuna as base, added umami from soy bean sauce.
36 month old Comte with English Cheddar made into a cheese bread and puree on the side enhanced by dehydrated tomatoes
Light, like a Brazilian cheese puff, served with cheese purée on the side.
Champagne Drappier from France with golden color with aroma of biscuits and flowers
A good aperitif to set the mood for a magical Harry Potter evening.
Lobster Lollipop infused with sour cream and dill to bring out a creamy and earthy flavor coated with red bell pepper
Not a fan, but quite savory—with real lobster meat formed into a ball and wrapped in red bell pepper.
Inspired by taho, this savory egg custard (Japanese chawanmushi) is garnished with garlic-oil marinated tapioca pearls and topped with dried local seafood like dilis, hibe, and scallops for salty, spicy notes. Instead of arnibal, it’s sprinkled with house-made dashi infused with katsuobushi, shiitake, and konbu. Delicious — this is my favorite snack.
first course
spanish mackerel, coconut. “house sorting”
Harry Potter and the Philosophers Stone
Inspired by the Sorting Hat ceremony, this dish features Spanish mackerel marinated in citrusy coconut leche de tigre, topped with miso emulsion for umami, pickled carrots for acidity, and fresh herbs like dill and lime basil.
The dish is topped with a coconut-based sauce representing your house: yellow curry with salmon for Hufflepuff (for me), and red curry with tomatoes for Gryffindor (for Rache).
Yuzu Sake from Miyagi Japan very citrusy with a hint of lemon and oranges — So sarap!
second course
eel, apple. sorrel
Harry Potter and the Chamber of Secrets
Inspired by the basilisk, this dish features lightly smoked eel from Davao turned into a pâté, encased in sorrel and apple gelatin. It’s served with pickled Granny Smith apple, Japanese cucumbers compressed in dill oil, and mustard leaf ice cream for a peppery kick. A smoked dashi with a touch of gold adds a mystical, spellbinding finish.
This eel dish is elaborate yet fun to eat, with mix-and-match flavors, contrasting textures, and the peppery kick of mustard leaf ice cream.
third course
rice, squid. lemon
Harry Potter and the Prisoner of Azkaban
Inspired by the Dementors, this dark-hued dish features two types of risotto: one made from finely chopped squid to mimic rice, infused with dill and lemon zest; the other, a classic squid ink risotto using Arborio rice. It’s topped with a squid ink and black garlic lavosh—perfect for cracking and scooping with the risotto.
A black squid ink risotto with black garlic lavosh—sinister in appearance, but delicious.
Terres Blanchet 2022 from France made from 100% Sauvignon Blanc with flavors of vanilla and ripe yellow fruits
A perfect pairing to cut through the richness of the risotto.
fourth course
L’ancien from Beaujolais, France which has a flavor of raspberries and strawberries mixed with earthly licorice and white peppers.
A fruity, berry-forward, and savory red—perfectly paired with the egg course.
ragu. Jerusalem artichoke. egg
Harry Potter and the Goblet of Fire
This is their version of the Golden Egg. At the base is beautifully braised Wagyu ribeye, slow-cooked with aromatics, red wine, and tomatoes for deep, rich flavors. It’s topped with precisely cooked 68°C egg yolks for a jammy texture that adds creaminess, plus potatoes, chicken, and oregano. A foam made from sunchokes (Jerusalem artichokes) brings subtle sweet-bitter notes, finished with cured egg yolk shavings, dehydrated kimchi chips, sourdough crumbs, and edible gold flakes.
Sarap ng braised Wagyu ribeye hidden beneath the egg and layers of flavors and texture.
bread course
bread
butters and spread
This course is the easiest to grasp—brilliantly placed at the midpoint to highlight the significance of the sourdough and provide a thoughtful pause before the final courses.
The 3,200-day-old sourdough starter, affectionately named Sebastian, produces 300 to 400 loaves daily across the restaurants. HELM’s signature sourdough, served on a wooden plate, is made with barley flour, buckwheat rye, water, and salt, then fermented for three days to develop its signature flavor and texture.
The laminated brioche is filled with aged Gouda, garlic, and parsley, then glazed with a syrup made from leftover sourdough to intensify its deep, savory profile.
Each Hogwarts house is represented with a themed butter.
• Slytherin – green, made with rendered pork fat infused with confit garlic, parsley, and thyme
• Hufflepuff – yellow, with whipped and burnt butter
• Gryffindor – red, with sun-dried tomatoes, confit garlic, and rosemary
• Ravenclaw – blue, with whipped butter and butterfly pea flower
Throughout the meal, it’s a joy to watch the kitchen team assemble and plate each dish with precision and care.
sixth course
Leirana, Albarino from Spain citrusy with hints of green apples.
I find this a bit too citrusy and acidic.
quail. beetroot. hibiscus
Harry Potter and the Order of the Phoenix
Inspired by the Phoenix, this dish features quail flown in from France, cooked two ways: the leg is fried, and the breast is roasted and brushed with shoyu koji. It’s paired with roasted cauliflower purée, salt-baked beetroot, and quail jus infused with tarragon and oregano, then topped with fresh watercress, hibiscus, and beetroot for floral and earthy notes.
Lately, quail has become a staple in many tasting menus, and I’m growing to love how it’s cooked and presented so appetizingly.
seventh course
seabass. horseradish. sea cucumber
Harry Potter and the Half blood Prince
Inspired by the Liquid Luck potion, this dish features seabass poached in thyme oil, topped with crispy fried zucchini, lemon zest, and grated tuna hearts. It’s served with daikon purée, black garlic, a sauce of dehydrated kombu (purple Atlantic seaweed) for minerality, and finished with thyme snow.
The seabass was good but felt too creamy and umay for this course.
eight course
wagyu. chanterelle. celeriac
Harry Potter and the deathly hallows PT1
Japanese A5 Wagyu dry-aged in-house for a week and cooked medium-rare, served with celery purée and a sauce made from beef bones and marrow reduced for four days to intensify the flavor. Accompanied by chanterelle and shimeji mushrooms, and a cracker to crack and enjoy.
Sometimes, you just need a good steak for your main course—and this one was definitely worth it with our favorite mushrooms — chanterelle and shimeji.
Valduero 2018 Tempranillo from Spain, flavors of red fruits, oak and vanilla
This Tempranillo paired well with the steak, enhancing its flavor.
dessert
single origin chocolate, hazelnut. pineapple
Harry Potter and the deathly hallows PT2
Contrasting flavors blend hazelnut praline sauce’s nutty caramel notes, almond financier, and fermented pineapple syrup’s fruity tang. Honeycomb infused with ginger juice tops dark chocolate ice cream and light, aerated crème brûlée for a frosted finish.
Though elaborate, this dessert is delicious—combining rich caramel hazelnut with bright pineapple and a sweet finish from the crème brûlée and chocolate ice cream.
petit four.
bombolini or Italian donut filled with passion fruit coated with white sugar and tonka bean.
Buchi with dulce de leche
Buttterbeer into a gel with white sugar.
Small dessert bites featuring butterbeer gel and buchi filled with dulce de leche.
final thoughts
I loved the Helm experience — more mature and fun without trying too hard. Each course is enjoyable, inspired by stories that add meaning. Chef Josh proves that tasting menus in Manila can offer a playful escape from the usual dining scene. Though we’re not big Harry Potter fans, we appreciated the thoughtful references and storytelling.
Congrats Chef Josh and more success to Helm!
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by 100% human, with my own biases, opinions, and insights. Thank you to Chef Josh Boutwood for the Helm experience!
P.S. Animo! Sanju and the fam
