MAKATI CITY — Tucked on the third floor of the Comuna creative compound along Pablo Ocampo Sr. Extension, Celera has quickly become one of Makati’s most compelling dining destinations. The restaurant is the brainchild of chef-owners Nicco Santos and Quenee Vilar, who have worked together since 2014 and previously collaborated on concepts such as Your Local and Hey Handsome. Their latest venture represents a deliberate shift toward a more refined and mature expression of their craft. Within a year of opening, Celera earned a Michelin star and landed on Asia’s 50 Best Restaurants 51–100 list for 2026 at No. 100.
A Culinary Philosophy Rooted in Memory and Instinct
Celera’s name derives from the Malay word selera, meaning “appetite” or “taste.” For Santos, however, the word carries a deeper personal significance tied to his formative years as a chef. The menu is built around what he describes as “core memories,” with dishes that evoke flavors and sensations from his childhood and travels. A meatball made with kiniing, smoked pork from Benguet, is designed to recall bonfires and the scent of pine from summers spent in Baguio. Vilar characterizes the menu as “more protein-forward” than the duo’s previous projects, while still retaining the bold layering of flavors that has defined their cooking. The kitchen draws on influences from Japan, China, Singapore, and beyond, using techniques such as dashi, fermentation, and subtle smoke to create umami-rich dishes. The Michelin Guide describes the experience as “lively and sensory-driven,” with artful plating and warmly hospitable service enhancing the meal. Santos has spoken about a shift in his approach over the years, moving from an impulse to prove technical mastery toward a more restrained philosophy. “I’ve become more interested in why something needs to be there in the first place,” he says. “I’m constantly removing things now.”
A Space Designed for Intimacy and Discovery
Celera occupies a sleek, dimly lit, black-toned dining space with an open kitchen that delivers a moody and intimate ambience. The restaurant is located within Comuna, a creative hub in a more industrial part of Makati that Santos has said breeds the kind of expressiveness the team wants in Celera. The tasting menu format invites guests on a journey through multiple courses, with reviews highlighting dishes such as duck liver mousse with local goat’s cheese and caviar, aged local hebi fish with fermented jalapeño, and a squab preparation that has become a standout. The beverage program, overseen by sommelier Pam Begre, complements the food with thoughtful pairings. Celera is open from Tuesday to Saturday, 6:00 PM to 10:30 PM, and is closed on Sundays and Mondays. Reservations are essential, and the restaurant manages its own bookings. For those seeking a fine-dining experience that balances technical precision with personal storytelling, Celera offers a compelling case for Makati’s continued rise as a culinary capital in Southeast Asia.
