Gallery by Chele

Gallery by Chele is the flagship of the chefs Chele Gonzalez and Carlos Villaflor, on the fifth floor of the Clipp Center in Bonifacio Global City. It holds one star in the 2026 Michelin Guide and is known for its research into Filipino ingredients, working directly with farmers and fishermen and reporting that around 90 per cent of what it uses is sourced locally.

There is no à la carte menu. Instead, the restaurant offers a lunch set and tasting menus of six or ten courses, each in a vegetarian version or a version with fish and meat. That means vegetarians can have a full tasting experience rather than a set of substitutions. The menus highlight indigenous produce, and the kitchen has an urban garden growing endemic herbs fed with compost from its own waste.

The restaurant's projects go beyond the dining room. It works on adding value to cacao, coconut and rice, and partners with the International Rice Research Institute to promote heirloom rice varieties. A test kitchen, Stvdio Lab, runs educational collaborations with universities and institutions. In the glass, drinks can be ordered on their own or as a pairing, and the house mixologist makes ferments and natural beverages alongside the wine list.

According to the Michelin Guide, the restaurant is closed on Mondays, serves dinner on Tuesdays and opens for both lunch and dinner from Wednesday to Sunday. Reservations are handled by the restaurant and can be requested by email, so book ahead, especially for dinner at weekends, and state whether you want the vegetarian or the fish and meat menu. Allow two to three hours for the longer menu.

Lunch is the most accessible way to experience the kitchen, with a shorter set that still shows the restaurant's approach to produce. For dinner, the ten-course menu gives the fullest picture, so set aside the evening and arrange transport home in advance, as ride-hailing cars can take time to arrive in BGC at busy hours.

The Clipp Center is at the corner of 11th Avenue and 39th Street in BGC, an easy taxi or ride-hailing trip from Makati. There is a terrace, and smart casual dress fits the setting. The restaurant suits diners interested in sustainability and Filipino produce, vegetarians, and couples or small groups marking an occasion. If you have time, ask about the heirloom rice and cacao projects during the meal, as they explain much of what appears on the plate.