Erwan Heussaff Explains Why Filipinos Should Stop Arguing About the Michelin Guide and Start Doing This Instead
ERWAN HEUSSAFF – Content creator and restaurateur Erwan Heussaff joined the heated conversation online as he shared his candid thoughts on the arrival of the Michelin Guide in the Philippines, offering a refreshing perspective on its true purpose.
Erwan Heussaff recently shared his perspective on the debut of the Michelin Guide in the Philippines, which has become a trending topic and sparked extensive discussions among Filipinos online.
“The MICHELIN Guide is a hot topic right now. Some say we don’t need it. That we don’t need Western validation to know our food is good. I agree, we don’t need that validation. But that’s not really the point,” he said in a post on Instagram.
For Erwan, the arrival of the prestigious culinary guide should be seen as a way to highlight Filipino cuisine on a global scale and to celebrate the country’s rich food culture.
“I see it as another platform. One that helps promote the Philippines as a dining destination, it reinforces Filipino food on the international map, but it also reminds us of what we have,” he added.
He cited Morning Sun Eatery, a humble carinderia that earned a Bib Gourmand distinction, as an example of how the Michelin Guide can boost interest among local diners.
“Look at Morning Sun Eatery. It was already loved, featured by local media, JP Anglo’s vlog, by us over at FEATR. We probably helped some people hear about it. But no massive lines, we didn’t sell it out,” he said. “The Michelin gave them a Bib. Renewed excitement. Filipinos are lining up. Locals wanting to try something new, recommended, and celebrated.”
Erwan emphasized that the guide plays an important role in amplifying both casual and fine dining restaurants. “That’s what it does: It amplifies. It drives curiosity. Whether it’s to casual or fine dining eateries. Personally, I hope we see more carinderias getting their flowers, which in turn will motivate them to keeping quality high, food hot and fresh, daily.”
He also highlighted how recognition—local or international—can inspire and support those in the industry. “The restaurant industry is tough. Any bit of visibility helps. Recognition, whether local or international, gives hardworking teams and owners support and enthusiasm.”
To conclude, Erwan encouraged Filipinos to channel their energy into uplifting the local food scene rather than debating validation.
“So instead of debating who needs validation, maybe we can focus on supporting the community. Discovering more places, eating more adventurously, and being endlessly curious about our own food. If you think certain eateries or carinderias need to be featured or should have been listed, now’s the time to speak out!” he said.
He ended by urging everyone to take part in promoting local talent and cuisine. “Flood social media, get those names in circulation and people will pay attention. When we decide on who to feature on FEATR, we look at forums, soc med and we talk to locals. It’s all recommendation based before we can go ourselves to try it. We can be proud of who we are and still welcome global platforms that help tell our story. Both can be true.”
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