MAKATI CITY — Ember by Josh Boutwood, located on the Ground Level of Greenbelt 3 in Makati, offers a dining experience that honors the primal beauty of fire. Helmed by acclaimed British-Filipino chef Josh Boutwood, whose other restaurants like Helm have earned Michelin stars and The Test Kitchen is Michelin Selected, Ember stands out for its "low and slow" philosophy and a specialized dry-aging program. The restaurant’s interiors, designed with fluid, organic geometries, soften the rigor of its open kitchen, where live fire takes center stage. This sophisticated yet unpretentious setting makes it a sanctuary for those who appreciate the art of wood-fired and charcoal-grilled cuisine.
A Menu Crafted by Fire and Precision
The menu at Ember is a celebration of simple ingredients elevated by the smoky, nostalgic aroma of local wood and charcoal. It features a range of dishes, from smaller plates like Smoked Shrimps with Aioli and Mushroom with Comte and Hazelnut to large-format steaks. The dry-aged steaks, including the Rangers Valley Wx7 Wagyu and the Black Onyx Bone In, are cooked over embers and served with classic sides. For a more accessible experience, Ember also offers a prix fixe lunch menu, featuring a choice of starters and mains.
A Culinary Hub in Makati's Premier Dining Destination
Ember’s location in Greenbelt 3 places it at the heart of Makati's vibrant dining scene, surrounded by lush gardens and upscale retail. The restaurant is part of Chef Boutwood's growing culinary empire, which includes the two-Michelin-starred Helm and the Michelin Selected The Test Kitchen, all within Makati. Ember has also been the venue for exclusive events, such as a collaboration with San Miguel Beer, where the brand's premium beers were paired with dishes like the Smoked Shrimps and Walnut Date Cake. Open daily from 11:00 AM to 10:00 PM (with extended hours until 11:00 PM on Fridays and Saturdays), Ember is a must-visit for locals and tourists seeking a refined yet approachable fine dining experience in the heart of Makati.
