MAKATI CITY — Oak & Smoke has quietly become one of Salcedo Village’s most reliable dining destinations since opening its doors on the ground floor of Pacquiao Mansion at 324 H.V. Dela Costa Street. As the restaurant celebrates its second year in Makati, it has evolved from a promising newcomer into a neighbourhood fixture known for its binchotan-grilled meats and bold Asian flavours. The kitchen is led by chefs Anna Bautista and Sean Jorgensen, whose complementary backgrounds and shared affinity for live fire have shaped a menu that feels both personal and polished.
A Modern Asian Grill Rooted in Binchotan
At the heart of Oak & Smoke’s kitchen is binchotan, a Japanese charcoal that produces minimal smoke while generating intense, long-lasting heat. This allows the chefs to concentrate flavours without overwhelming the plate, a technique that has become the restaurant’s signature. The menu centres on grilled meats, with beef sourced from Japan, Australia, and the United States taking the lead, alongside vibrant skewers, prawn toast, croquettes, and dumplings that reflect global flair and Asian influences. Chef Sean Jorgensen brings two decades of experience in kitchens across Asia, including Maya, Liquid Laundry, KU DE TA, and Cannery in Shanghai. Chef Anna Bautista trained at the Michelin-starred Madera in San Francisco before moving to Shanghai, where she and Sean founded Blue Plate Consulting. Their partnership blends broad, elemental strokes with a finer, more meticulous approach, resulting in dishes that are generous in both flavour and portion. The Michelin Guide describes the restaurant as an “inviting neighbourhood eatery” with flexibility that allows guests to drop by for cocktails and small plates or settle in for a full celebratory feast.
Dishes That Reward Curiosity in 2026
For first-time diners, the prawn toast remains a standout, elevated with smoked quail egg, citrus kewpie, kabayaki sauce, and black ebiko for a crisp, layered bite that balances texture and smoke. The grilled pork chop with fire-roasted grapes, pickled onion, and lychee-hoisin sauce delivers a heartier option, while the uni pasta coated in Parmesan-onion cream, bacon, and house-blend furikake offers a rich, briny counterpoint. The Japanese Wagyu NY Striploin, a 350-gram F1 crossbreed cut served with black pepper-roasted garlic sauce and citrus salt, caters to those seeking a more indulgent meal. Dessert frequently ends with the banana miso tres leches, a reinterpretation of the classic that has become a reliable finish. Tatler Asia, which named Oak & Smoke a Tatler Best Spotlight Restaurant 2026, highlights the hamachi collar with dan-dan sauce and slow-braised bone-in beef short ribs as must-try dishes. The menu continues to evolve, with new dishes shaped by the kitchen’s ongoing passion for wood-fire cooking.
A Space Designed for Gathering
The restaurant’s interior, conceived by designer Andrew Trinidad, features a slanted glass ceiling with an installation piece that mimics the shape and movement of smoke, illuminating the space during dinner service. Outside, a tropical garden offers al fresco seating, a rare pocket of greenery in the middle of the city. The atmosphere strikes a balance between moody and approachable, making it suitable for date nights, celebrations, or a relaxed meal after work. A newly renovated extension provides additional space for more intimate gatherings without losing the relaxed yet polished energy that defines the restaurant. Oak & Smoke also offers private and standard seating options for groups of various sizes. A private room accommodating up to 10 guests is available.
