Makati City’s Salcedo Village has long been a hotspot for foodie adventures, but the arrival of Papillon is turning heads and exciting taste buds in an entirely new way. But what do you get when you combine two pilyo chefs and a passion for good food? You’ll get Papillon — the newest culinary concept from RJ Ramos and Alphonse ‘Fonso’ Sotero.

Papillon is the newest Southeast Asian restaurant in Salcedo Village, Makati Ching Dee

While the two are no strangers to bold and robust flavors (they also came up with Lampara, a “Neo-Filipino” restaurant in Poblacion), chefs RJ and Fonso treat Papillon as an ode to the rich, diverse flavors of Southeast Asia, all while paying homage to classic dishes with a modern twist.

Stepping inside Papillon will instantly give you that whimsical, romantic, almost ‘triad-esque’ Wong Kar Wai vibe, which they perfectly describe as “Southeast Asian Den”. The space exudes a moody, cinematic atmosphere — think dim lighting, plush velvet seating, and an ambiance that whispers of elegance and intimacy. A brooding European feel with Asian touches, like the ceramic decor, the parasols, the native weavings, and the wooden balcony posts.

The mood is very plush and cinematic Ching Dee

Ask the two chefs how they came up with the name “Papillon” for a Southeast Asian restaurant and you’ll understand why we call them pilyo (playful, bordering on naughty). It’s a play on “papi ‘yon!”, which is, loosely, Filipino slang referring to a hot guy one sees in passing. And yes, it's one of those culture-bound witticisms you'll have to ask a Filipino to explain, if you're a foreigner.

Chefs RJ Ramos and Alphonse ‘Fonso’ Sotero Ching Dee

The masterminds behind Papillon have brought together an exceptional team. RJ Ramos and Alphonse Sotero’s shared vision is to recreate Southeast Asian dishes as faithfully as possible, taking diners on a journey through the vibrant streets of Bangkok, the bustling markets of Hanoi, and the coastal towns of Malaysia — all within this bustling foodie center of Makati.

The interiors have been inspired by dramatic scenes from 'Crazy Rich Asians' Ching Dee

Papillon is the two chefs’ first collaboration with Jen Yrasuegui, known for her work with Lunes and La Vie En Rose, and Rob Martin and Steven Ticzon of Project Vino (where both RJ and Fonso also crafted the food part of the menu). With these five working together, one can expect inventive flavors and pairings with options ranging from explosive flavors of familiar Asian dishes to expertly mixed cocktails infused with Southeast Asian flavors.

Papillon’s short and well-curated menu is a celebration of Southeast Asian cuisine brought to life with meticulous attention to detail. The dishes are vibrant, bold, and as authentic as possible — inspired by both chefs’ travels across Asia, a dedication to authenticity, and that perfect balance of playfulness and daring to breathe new life on beloved classics.

Check out our recommendations in the gallery below.

The menu will take you on a journey through the flavors of Southeast Asia Ching Dee

Eggs Eggs Eggs - This is their take on son-in-law eggs, a popular Thai dish featuring deep-fried hard-boiled eggs. But at Papillon, you’ll find a bed of crispy egg whites enveloping a fresh egg yolk and topped with fresh herbs, chili, and ikura. The result is a rich, flavorful dish with a delightful contrast between the crispy exterior and the soft, creamy yolk inside. Best to eat it right away to enjoy the yolk gushing out as you cut through the egg whites and do not forget the tangy, sweet, and savory tamarind sauce to brighten every bite. I could’ve finished this by myself and ordered a second one; absolutely moreish and worth another visit.Ching Dee

Tanigue - If you love fresh flavors, you’ll love Tanigue, Papillon’s version of the beloved Kinilaw. Flavored with dayap (local lime) and ginger and topped with ribbons of cucumber. The dayap gives the kinilaw a unique fruity tartness that you just can’t get with pure vinegar or calamansi, which plays well with the warmth and subtle heat from the ginger and freshness of the cucumber. This is the perfect dish to enjoy with spice-forward cocktails.Ching Dee

Scallops - If you love noodles as much as I do, make sure to get the aptly named Scallops. While the dish’s highlight truly are the plump and juicy scallops, the stir-fried rice noodles with sweet-savory XO sauce makes it a must-try. The noodles are perfectly chewy with a wonderful ‘wok hei’ (that distinct smoky flavor from the wok), the sauce isn’t too overwhelming, and again those scallops were beautifully seared on the outside and silky smooth within. Once again, it goes well with their drinks (this could just be me loving cocktails, but try it with their drinks anyway). Ching Dee

Pork Neck - If you’re looking for something more substantial, order the Pork Neck, which makes pork look and taste like tender Asian-style steak. To complete the flavor experience, get the perfect bite with the pomelo salad and their nam prik pao, a house-made chunky sauce of chili (but it’s not crazy spicy), onions, and garlic. The addition of crisp popped rice on top is fun, but make sure to enjoy this with actual steamed rice — you are in an Asian restaurant after all. Ching Dee

Thai Tea Tres Leches - Papillon certainly has some interesting dessert options courtesy of Chef Fonso. During our visit, we were served the Thai Tea Tres Leches, an off-menu treat that you should definitely order when you visit Papillon. It’s a glorious play on the tres leches cake but with creamy Thai tea, giving the cake a nice warmth and lots of character. It wasn’t too sweet (a huge honor bestowed mostly by Asian aunties), making it go well with your end-of-the-meal coffee or more tea or, sure, another cocktail (heck, why not?). And when I come back, I’m definitely trying their Dessert Hot Pot.Ching Dee

Signature Cocktails - And now, these cocktails that went sooo well with almost everything we ate that day at Papillon. Crafted by Rob Martin and Steven Ticzon, these cocktails should definitely make it to your visit: Along The Mekong, a sweet and sour cognac-based drink with chili and various herbs from countries where the Mekong River runs through).Ching Dee

Thai Me Up - Thai Me Up, imagine creamy red Thai tea laced with vodka; almost like a second dessert. Ching Dee

Disco Diva - Disco Diva, a light and fruity drink with vodka, guava, and basil.Ching Dee

Nirvana - Papillon’s take on the Negroni but with rum, kaffir, and coconut for that undeniable Asian touch. They only have seven cocktails on the menu, which means it’s going to be sooo easy to try ‘em all in one night, especially if you’re dining with friends!Ching Dee

Their lunch selections at Papillon are also worth a midday trip especially if you work around the area; I’m curious about the Bun Thit Nuong Nem (a popular Vietnamese dish often served by street vendors). And while their cocktails certainly deserve a second (or third, fourth, etc.) visit, I’m personally looking forward to coming back for their future afternoon tea offers — a unique tea experience they’re currently brewing in partnership with a local tea maker.

From morning to evening, Papillon is the new space to be Ching Dee

Whether you’re planning a romantic dinner or catching up with friends and family, Papillon offers the perfect setting. The restaurant's intimate ambiance is ideal for meaningful conversations and leisurely dining, making every meal feel like a special occasion.

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Papillon | 129 G/F Frabelle Corporate Plaza, Tordesillas Street, Salcedo Village, Makati City | 0905-445-7242 | Instagram: @papillon.salcedo | Monday to Sunday, 11am ‘til closing