Fresh off his Michelin triumph, Chef Josh Boutwood hosts a perfectly timed beer pairing dinner
Just days after Josh Boutwood’s flagship restaurant, Helm, became the country’s first—and so far only—two-star Michelin restaurant, the celebrated chef was back in the spotlight. This time, the Filipino-British culinary star hosted a special beer pairing dinner at his other establishment, Juniper, a Michelin Selected restaurant at Shangri-La Plaza in Mandaluyong City.
Greeting guests with his signature confidence and humor, Boutwood admitted that the event couldn’t have come at a better time.
“This had been planned for a long time,” he said. “But it feels like the perfect time to celebrate what my team and I have achieved.”
In a brief chat with Manila Standard Life, the chef revealed that life has been busier than ever since the Michelin Guide Philippines event.
“I really need a break,” he said in jest. “But I had to make a few arrangements before that. We have added more staff members across all our restaurants to handle reservations and inquiries. It’s a good problem to have.”
Despite the accolades, Boutwood shared that not much will change in his kitchens.
“We definitely did something good,” he noted, “but we’ll keep refining things to stay consistent and evolve with what our guests expect.”
Ever the gracious host, he later made his rounds, chatting with diners and ensuring everyone felt at home. “That’s what I want you to feel when you dine with us,” he added. “Like you’re part of my home.”
The evening’s menu at Juniper was a showcase of thoughtful pairings between Boutwood’s refined dishes and San Miguel Brewery’s premium lineup, including San Miguel Super Dry, Premium All-Malt, Cerveza Negra, and Cerveza Blanca.
The dinner began with halibut in taro-based sinigang, an elegant twist on the Filipino classic. The lightly seared halibut was paired with a sinigang sauce and cauliflower purée, accented by pickled okra, kangkong lavash, and tomato oil. The dish paired perfectly with San Miguel Premium All-Malt, its balanced flavor complementing the tangy broth.
Next came pork belly adobo, braised for three hours and glazed with a rich adobo reduction, served with pomme purée and fried garlic. The deep, savory notes found their match in San Miguel Super Dry, whose crisp finish cut through the dish’s richness.
For the main course, French-cut pork chop took the spotlight—brined, pan-seared, and oven-roasted, then served with mustard and M1 sauce. The refreshing San Miguel Cerveza Blanca, with its subtle spice and citrus notes, brought the dish to life.
To finish, guests indulged in a chocolate caramel cake, its luxurious sweetness paired beautifully with San Miguel Cerveza Negra, a dark beer with hints of caramel, coffee, and chocolate.
These exclusive pairings are available at Juniper until Dec. 3. And if you’re a beer drinker, this is your rare chance to enjoy Michelin-level dishes perfectly matched with the smooth, classic taste of San Miguel Premium Beers.
