Helm

One of BGC's newest and most exciting fine dining entries, Helm is Chef Diego Cuervo's intimate tasting room — 28 seats, no à la carte, and a daily-changing menu built exclusively around what arrives from the kitchen's network of small farms and direct seafood suppliers.

Chef Cuervo's cooking is technically European but philosophically local — the menu might feature Bicol-grown capsicums in a Spanish romesco, Batangas pili nuts in a French mignardise, or Malagos chocolate from Davao as a dessert anchoring element. The approach is hyper-seasonal and deeply personal.

Helm's natural wine program has attracted regional attention — the list features exclusively zero-sulfur and low-intervention wines from small producers in France, Italy, and Spain.