Regina Troy Barrios

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GotSoul MNL

If you walk along the Forbes Town strip in BGC, it’s hard to ignore the more discriminating and sophisticated sound emanating from <a href="https://www.instagram.com/gotsoulmnl/" rel="noopener noreferrer" target="_blank">GotSoul MNL</a>. It’s music with sass and attitude, and the big surprise is to find the food offerings match the music in a manner that’s hard to resist. To discover that Chele Gonzalez and Carlos Villaflor are behind the dishes makes a number of good things click into place, and helps explain why the hot and cold tapas, and the small and big plates are inventive blends of Spanish and Filipino flavor profiles. It also makes one doubly curious about the GSM back story and provenance. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1771400835750Copy of _DSF1126.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>The minds behind the magic: the founders of GotSoul MNL | Photo: GotSoul MNL </div>One of the founders of GotSoul MNL is Jojo Flores, and he’s credited with having started it all, with <a href="https://www.instagram.com/cafegotsoul/" rel="noopener noreferrer" target="_blank">Cafe GotSoul</a> in Montréal, Canada; where music, good food and coffee, and hospitality, would all converge. He brought the <a href="https://www.instagram.com/cafegotsoulboracay/" rel="noopener noreferrer" target="_blank">GotSoul brand to Boracay</a>, and now, along with a bunch of strategic co-founders and partners, they’ve set up this flagship GotSoul MNL. You have Chele Gonzalez, Carlos Villaflor, Benjo Marquez, Jason Soong, JP Enriquez, Manolet and Dee Dario, plus the aforementioned Jojo Flores responsible for this irresistible establishment where the vibe is king! It’s where curation, connection and culture have come to roost—and without a doubt, it’s the birth of this year’s Cool. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1771401098673Copy of _DSF9553.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Where the DJ spins grooves as effortlessly as the chefs spin flavors | Photo: GotSoul MNL</div>The bar and curated drinks, courtesy of consultant Marina Wilkis, are conversation pieces in themselves; but on the evening I came to visit GotSoul, it was the food that was primary on my mind. Manolet heading to the DJ booth and cueing some vinyl Brazilian bossa notes added to the charged atmosphere of how one complements one’s meal with the perfect dinner sounds. First up was the Jamon Explosion, a slice of jamon nestled on puffed Bread, with the delight of biting into a frothy mousse made of Manchego cheese. Light and airy, and a welcome introduction to their hot tapas.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1771401167092Copy of Copy of Jamon Explosion.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Jamon Explosion | Photo: GotSoul MNL</div><div> </div>We were then served the Tuna Tataki, a kinilaw with lime, cilantro, and pickles concoction, each element subtly blending so that one had a variety of textures, include the crisp shell base. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1771401244975Copy of Tuna Tataki Kinilaw.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Tuna Tataki | Photo: GotSoul MNL</div>One of my immediate favorites would be the Humba Bomba, which was a round croqueta, with pulled pork humba fritters, and a dollop of miso mayo on top. I loved how visually, this looked so Spanish, and yet, when bitten, you had the rush of something very Filipino. Astounding starter! <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1771401286874Copy of Copy of Humba Bomba.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Humba Bomba | Photo: GotSoul MNL</div><div> </div>The Cheese and Jalapeño Poppers are cheddar and mozzarella that’s been deep-fried, and served with a honey mustard dip. I can foresee this being one of their bestsellers, as it’s comfort food and serves well either as a dinner starter, or as a late night pica-pica. The Sisig Pasta has chicharon, calamansi, and a creamy Alfredo pasta sauce as it’s base. It is a novel take on how sisig is incorporated in the GotSoul menu. And honestly, I can see this recipe being such a success in the GetSoul in Canada—as an introduction to Filipino food and sisig, but in a dish that’s still familiar to foreigners. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1771401418336Copy of Copy of Sisig Pasta.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Sisig Pasta | Photo: GotSoul MNL</div>The Cebu Lechon Paella would be the Chele and Carlos concession to ‘Filipinizing’ paella. And the nice thing is that I can report it works beautifully. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1771401449497Copy of Cebu Lechon Paella.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Cebu Lechon Paella | Photo: GotSoul MNL</div>The Pulpo a La Plancha, is accompanied by a potato espuma, with lemon alioli, and togarashi sprinkled on the potato. I appreciated how tender the octopus was, and I know my sons will like this dish. Definitely something we’ll order when I return and bring them with me. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1771401507397Copy of DSP08550.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Pulpo a La Plancha | Photo: GotSoul MNL</div>Iberico Pork Bicol Express is served with a pinakbet purée, and pickled green chili. Here again, it’s Chele and Carlo being playful; reminding us that even comfort food has the capacity to surprise, and be part of an innovative profile. Same would hold true for the final dish I sampled. The Wagyu Bistek is served with garlic rice and charred onion. It’s a bistek that’s been elevated and made into a dish that could feel right at home at a fine-dining concept. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1771401653921Copy of Tarta de Chocolate.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Chocolate Tart | Photo: GotSoul MNL</div>For dessert, I had the Salted and Creamy Chocolate Tart with Chantilly cream, and it was a wonderful way to bring my dining experience at GotSoul to a close. With semisweet chocolate, the salt crystals were a nice touch to heighten one’s taste buds. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1771401692901Copy of Copy of DR4.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Cocktails aka liquid conversation starters | Photo: GotSoul MNL</div>GotSoul is really about the vibe. You can’t separate the food from the music, or the music from the food. It’s Chele and Carlos kicking back and saying it’s ok to just have fun in this kitchen, without compromising on the quality and inventiveness of what’s to be served. And it’s music saying that if it’s the Food for the Soul, then GotSoul MNL has it all!<div>Find GotSoul MNL at Unit 125, Forbestown Rd, Taguig 1630 — follow the vibe on Instagram <a href="https://www.instagram.com/gotsoulmnl/" rel="noopener noreferrer" target="_blank">@gotsoulmnl</a></div>

Chele Gonzalez brings Filipino-Spanish culinary magic to BGC at GotSoul MNL, where Sisig Pasta, Wagyu Bistek, Cebu Lechon Paella, and vinyl beats create Manila’s ultimate food-and-music playground.

Chele Gonzalez brings Filipino-Spanish culinary magic to BGC at GotSoul MNL, where Sisig Pasta, Wagyu Bistek, Cebu Lechon Paella, and vinyl beats create Manila’s ultimate food-and-music playground.

GotSoul MNL Is Where Manila’s Cool Crowd Is Dining, Chilling, And Spinning Vinyl Right Now

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GotSoul MNL Is Where Manila’s Cool Crowd Is Dining, Chilling, And Spinning Vinyl Right Now

Philip Cu Unjieng

Published February 17, 2026 04:15 PM PHT

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Updated February 18, 2026 04:11 PM PHT

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gotsoulmnl

chele gonzalez

bgc restaurants

hi fi bars

listening bars manila

filipino spanish cuisine

sisig pasta

wagyu bistek

lechon paella

vinyl dj manila

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