Regina Troy Barrios

Chef Francis Tolentino’s New Restaurant, Cerulean, Takes A Deep Dive Into Philippine Seafood

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One need not look far to see <a href="https://www.instagram.com/ceruleandining/?hl=en" rel="noopener noreferrer" target="_blank">Cerulean’s</a> moniker brought to life inside their space at <a href="https://metro.style/food/2026/2/2/the-metro-food-map-ayala-triangle-gardens-0305" rel="noopener noreferrer" target="_blank">The Shops at Ayala Triangle Gardens</a>.Sky-blue rays of light emanate from lamps hanging from the ceiling, their pearl-embellished fringes reminiscent of the tentacles of jellyfish. Tables in the main dining area flaunt a mosaic-like surface with shards of mother of pearl in turquoise and cyan; that of the private room uses abalone shell tinted azure and cobalt blue. Royal-blue cushions on the seats bring a pop of color that draws the eyes in. And on their physical menu, watercolor-like splotches of cerulean blue serve as a prelude to the restaurant’s story.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1783404395647Interior-Main--20.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>The ocean-inspired dining room in shades of cerulean and warm wood | Photo: Pol Divina for Cerulean</div>If the thought of the sea comes to mind, you’d be right;<a href="https://www.instagram.com/ecstudiomanila/?hl=en" rel="noopener noreferrer" target="_blank"> EC Studio’s</a> Noel Bernardo, who did the interiors, took his design cue from the ocean. Cerulean virtually invites diners down into the depths of the underwater world—a setting that’s at once mesmerizing yet mysterious, enigmatic yet tranquil.In other parts of the restaurant, warmth dominates, perhaps in reference to the land above the oceans. Wood makes up much of the restaurant’s furnishings, particularly their chairs and dividers, while sheer orange curtains help conceal their windows. Stocked on their shelves are handmade ceramic pieces by <a href="https://kevalaceramics.com" rel="noopener noreferrer" target="_blank">Kevala</a>, sourced from Bali. Then there’s the soft orange light glowing from the edges of the ceiling, reminiscent of the rays of light as sunbeams pierce through the waters.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17834046540822.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>From left: the graceful entrance and a glimpse of the elegant, semi-private dining space | Photos: Pol Divina for Cerulean </div>The ocean and tropics motif is a fitting backdrop to the restaurant’s mission, which is to put local seafood in the spotlight. Brought our way by the team behind <a href="https://www.instagram.com/taupedining/?hl=en" rel="noopener noreferrer" target="_blank">Taupe Dining</a> and helmed by Chef Francis Tolentino, Cerulean makes use of fish, molluscs, and crustaceans from different parts of the Philippines, revitalized with playful Asian touches.“We really want to showcase all the Philippine seafood [available]... because we believe we have a [vast] supply of great seafood in the [country],” Chef Francis says, his voice beaming with pride. The team sources their seafood from different parts of the Philippines—Roxas, Sulu, General Santos, Iloilo, Cebu, Capiz, et cetera—and works with communities like Slow Food Manila in Negros. In lieu of the live aquariums that are typical in Cantonese restaurants, what you’ll find are dry-aging cabinets where fish hang for a couple of days to age—a process that develops their taste and texture. There’s a wine cabinet, too, with bottles and bottles of vino, as well as jars of preserves and ferments (made in-house!) that enhance and embellish the seafood dishes across their menu. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17834055767483.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>From left: the wine cellar and the dry aging cabinet where seafood develops deeper flavors | Photos: Pol Divina for Cerulean</div>Chef Francis makes it a point to let the seafood be the star. At the same time, he knows Asian flavor profiles are a hit with their audience, knowing how much Filipinos love to travel. The interpretations, however, are distinctly his, and Chef Francis takes liberties from tradition as he pleases, making sure to strike a balance between saltiness, tanginess, heat (where applicable), and umami in every plate.There’s plenty to love on the menu and most of their dishes are good for sharing. The raw plates are a good place to start—consider the Seabass Crudo dressed in yuzu ponzu and a pineapple salsa for a fresh forkful, or the Kombu Mackarel Ceviche with a tropical profile thanks to grilled fermented pineapple, a guyabano puree, and a green apple lime granita.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17834057633494.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>From left: Seabass Crudo and Kombu Mackerel Ceviche | Photos: Pol Divina for Cerulean</div>More Japanese-leaning is the Yellowfish Tuna Ceviche, with cured yellowfin chutoro from General Santos plus ginger soy, fermented daikon, avocado puree, and a jalapeńo foam.The Scallops Dumpling is as bold (and rather spicy) as it is soothing, with the plump dumplings served in a warming pork knuckle cashew broth spiked with chili garlic oil. Meanwhile, the Jellyfish Laksa takes advantage of jellyfish’s bouncy, neutral-tasting character. Here it serves as the noodle component of sorts, in a potent soup base of shrimp bisque laksa.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17834059555095.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>From left: Scallops Dumpling and Yellowish Tuna Ceviche | Photos: Pol Divina for Cerulean</div>Cerulean may go contemporary in presentation, but comfort is still at the heart of their food—especially when it comes to their more heavyweight plates. In the Soft Shell Crab Pepper Noodles, fried soft-shell crab from Iloilo accompanies fresh egg noodles tossed in a deeply aligue sauce—it’s hard to resist going back for seconds and thirds (and maybe even more). The Palapa-Smoked Maya-Maya has fish from Palawan in a tomato-coconut sauce, steamed and smoked in banana leaves. Palapa basmati rice keeps the fish company, its spiced profile vivifying the saucy, smoky fish.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1783406090371Palapa-Smoked Maya Maya-22803.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Palapa Smoked Maya-Maya | Photo: Pol Divina for Cerulean</div>Not to be missed are the claypot rice dishes, which are practically a meal in themselves with rice and proteins all in one pot. There’s the Malasugi Claypot Rice, with meaty chunks of dry-aged Palawan swordfish and peppery fermented mustasa over uni rice. Deeper and darker is the Chipirones Claypot Rice, which has succulent baby squid from Capiz and fermented daikon over a black rice base infused with the squid’s ink and black garlic oil. Both are hearty no doubt, but surprisingly balanced with the addition of bright, zingy citrus ferments—pomelo kosho for the Malasugi, and a fragrant calamansi kosho for the chipirones.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17834062458907.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Chipirones Claypot Rice | Photos: Pol Divina for Cerulean</div>The seafood motif extends to dessert, believe it or not, with dreamy endings that happen to incorporate the flavors of the sea. Crab Mango Sticky R-ice Cream has blue crab ice cream, which serves as a creamy, umami counterpoint to a tangy mango sorbet hugged by mochi. The Uni Ice Cream Sandwich highlights the natural sweetness of sea urchin, transformed into velvety ice cream that’s stuffed between crisp, earthy biscuits studded with gamet (a local seaweed).<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17834063647528.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>From left: Crab Mango Sticky R-ice Cream and Uni Ice Cream Sandwiches | Photos: Pol Divina for Cerulean</div>It is the Shrimp Basque Cheesecake, however, that’s gotta be Cerulean’s standout sweet. The addition of shrimp fat brings an umami dimension to a Basque-style cheesecake base, and a topping of “shrimp glass”, arranged in a way that resembles fish scales, serve to emphasize the taste of the crustacean. A vanilla-lime crème anglaise is poured over as it’s served, completing the flavor circuit by contributing creaminess and citrusy zest for balance.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1783406544030Shrimp Basque Cheesecake-23031.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Shrimp Basque Cheesecake | Photo: Pol Divina for Cerulean</div>What we’ve come to learn from Cerulean, is that the possibilities with seafood are as vast as the bounties to be discovered in the Philippine oceans. <div><a href="https://www.instagram.com/ceruleandining/?hl=en" rel="noopener noreferrer" target="_blank">Cerulean</a> is at The Shops at Ayala Triangle Gardens, Makati. Open daily, 11 a.m. to 3 p.m. and 5 to 10 p.m. Visit <a href="https://www.ceruleandining.ph/?utm_source=ig&amp;utm_medium=social&amp;utm_content=link_in_bio&amp;fbclid=PAZXh0bgNhZW0CMTEAc3J0YwZhcHBfaWQPOTM2NjE5NzQzMzkyNDU5AAGnQMBW9YYYQN3PoagoAxyy5XaOy2bud8nG7vHJHa0zCR9eqmvRw9BDi4hJD74_aem_g7yY3GOmW8Q7WQvaEsj9tA" rel="noopener noreferrer" target="_blank">ceruleandining.ph</a>, or follow <a href="https://www.instagram.com/ceruleandining/?hl=en" rel="noopener noreferrer" target="_blank">@ceruleandining</a> on Instagram..</div>

Chef Francis Tolentino, the chef behind MICHELIN-selected Taupe, opens Cerulean at The Shops at Ayala Triangle in Makati, a new fine-dining restaurant that showcases the richness of Philippine seafood through inventive, technically accomplished dishes inspired by flavors from across the archipelago

Chef Francis Tolentino, the chef behind MICHELIN-selected Taupe, opens Cerulean at The Shops at Ayala Triangle in Makati, a new fine-dining restaurant that showcases the richness of Philippine seafood through inventive, technically accomplished dishes inspired by flavors from across the archipelago

Chef Francis Tolentino’s New Restaurant, Cerulean, Takes A Deep Dive Into Philippine Seafood

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Chef Francis Tolentino’s New Restaurant, Cerulean, Takes A Deep Dive Into Philippine Seafood

Patricia Baes

Published July 07, 2026 02:56 PM PHT

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