Juniper by Chef Josh Boutwood, and Why the Michelin Nod Makes Sense

Friday, February 13, 2026

Juniper by Chef Josh Boutwood had been on my list since it opened, long before it became Michelin Selected in 2026.

We first dined there without the context of awards or buzz. No hype, no expectations. A 50% off credit card promotion finally gave us the push to book, and what started as a curious visit quickly turned into a restaurant we kept thinking about.

What stood out most during that first visit was how confident the food felt across the board. The menu moves between simple and more substantial dishes, but what impressed me was how much care was given even to the quieter plates. Nothing felt like filler, and nothing relied on spectacle to make its point.

The Tapioca & Cheddar Fritters 
Tapioca & cheddar fritters, spiced tomato sauce and pecorino romano (P365)
Fried tapioca, really? The Tapioca and Cheddar Fritters was something that was new to me and an easy favorite. Crisp on the outside, soft on the inside, and deeply satisfying without being heavy.

Sourdough, whipped butter, parsley (P395)
The sourdough with whipped butter sounds simple, but it set the tone for the meal. Warm, well-made bread paired with butter that felt intentional rather than ornamental.

Iceberg wedge, stilton, apple wood smoked bacon (P350)
Even the Iceberg Salad surprised me. Fresh, balanced, and thoughtfully put together, It tasted like a different take on the usual salad execution. 

Cured salmon, smoked sour cream, dill (P525)

Over roasted chicken, gremolata, chickpea (P895)

Agnolotti, ricotta, parsley (P675)

Pork chop, mustard, M1 (P1400 for 2 pieces)
The Porkchop delivered in a way that felt assured rather than showy. Well-cooked, well-seasoned, and comforting without feeling dated.

Burnt honey creme brulee (P420)

Dark Chocolate Tart (P390)
Dessert ended on a high note with the Dark Chocolate Tart. Rich but controlled, indulgent without tipping into excess.

Beyond the food, the overall experience felt calm and considered. Service was thoughtful and attentive without ever feeling intrusive, which made it easy to settle in and enjoy the meal at an unhurried pace. The best compliment I can give a restaurant I first tried because of a promotion is that I’d gladly pay full price for it. We have, and we’ve been back since.

The Michelin nod feels earned.


📍 Juniper by Chef Josh Boutwood
GF Streetscape, Shangri-La Plaza, Shaw Boulevard, Mandaluyong City



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