Ready to fire up your taste buds with bold and beautiful flavors? Bite into the latest in Filipino cuisine
If you’ve ever been to one of The Bistro Group’s restaurants, you know they don’t do anything halfway. When I was invited to the Media/VIP Day of Siklab+ at its brand-new location in S Maison at Conrad Manila, I expected a great time—but what I got was an explosion of flavors, a generous dose of fun, and a resto opening that was hard to forget.
Let’s talk about this place: Siklab, which means to ignite or to spark in Filipino, definitely lived up to its name. They’ve taken bold Filipino flavors and amplified them to new heights. And this newest branch? It’s the biggest Siklab yet, with a capacity of 265 seats spread across several zones designed for intimate gatherings, corporate events, and everything in between. Whether you’re there for a family celebration or a company milestone, they’ve got you covered.
A fun surprise at the opening? Filipino-American pop and R&B star Sofronio Vasquez—who made history as the first Asian and Filipino winner of The Voice USA in 2024—serenaded us during the ribbon cutting ceremony. Oh, and the ribbon cutting wasn’t your usual ribbon snipping. Instead, they made use of an oversized claypot, which was dramatically filled with “coconut milk” by the VIP crowd. Talk about making an entrance.
But let’s get down to the food, because that’s what really stole the show. Siklab+ isn’t just about reinventing Filipino classics. It’s about taking the flavors you love and giving them an edge. This isn’t your typical home-cooked Filipino meal—it’s the same comforting taste, but with a thrilling twist.
Even flexitarian foodies can find their groove
Now, I’m what nutritionists call a “flexitarian” when it comes to my food habits—I eat mostly plant-based, but I do bend the rules for a good seafood dish (the only type of meat I occasionally eat). So, while I knew Siklab’s menu was going to be meat-heavy, I was still excited to see what I could enjoy. And trust me, there was plenty.
Here’s a quick rundown of the standouts:
Ok na Okoy: These deep-fried fritters are anything but ordinary—Siklab+ has taken this popular fave and glorified it, reimagining the beloved local snack beyond its familiar crispy bite. Packed with tiny shrimp, squash, carrots, malunggay leaves, and bean sprouts, these were a fresh flavor bomb. Golden crisp on the outside, light and perfectly seasoned on the inside, dipped in a tangy vinegar sauce. The perfect start to a meal—but also, hearty enough to enjoy with a bowl of steaming hot rice.
Garlicky Squid Adobo: Ok, I’m not the biggest squid person, but this dish? I will admit, I had seconds. Tender baby squid sautéed with fragrant garlic and green chili, then drenched in soy sauce for a deep, savory umami punch. A touch of squid ink adds an extra layer of briny richness, giving the sauce a dark, luxurious, super satisfying depth. Seafood lovers, this one’s for you.
Bangus ala Bawang: The bangus, or milkfish, was deep-fried to a crisp, golden perfection—but bite into it and you’re met with impossibly plump, moist flesh that’s anything but dry. The contrast between the crackly exterior and the tender, juicy interior is what makes this dish shine. Smothered in butter and roasted garlic, it delivers rich, savory indulgence in every bite. Think of the classic bangus you know and love—only dialed up with confidence, flair, and serious swagger.
Dilis Rice: Rice, fried dilis (anchovies), egg, cabbage, tomato, and onions. Simple, but every bite was an flavor-packed sensation that had me hooked from the first spoonful.
Bonggang Bibingka: Now, let’s talk about this bibingka. This was a whole experience. Super moist, rich, and creamy, it hit that sweet spot of nostalgia—like licking pancake batter off the mixing spoon, a core childhood memory, sure, and maybe also…from just a few days ago? Don’t judge! Topped with grated coconut, muscovado sugar, latik, salted egg, and cheese, this bibingka was next-level delicious. Seriously, I could have had the whole thing to myself, and I will definitely be returning to Siklab + for more.
And since it’s a house specialty, I have to mention:
Kuhol ni Tanggol: Full transparency, I don’t eat snails, but I couldn’t resist trying the sauce. Think silky-smooth coconut-milk goodness with ginger, garlic, and onion. If you’re into golden snails, this one’s your thing.
Meat-lovers, don’t worry—there’s plenty for you
For those of you who are all about that meat life, don’t worry—I didn’t forget about you. The menu is packed with savory options like Paboritong Pork Sisig, Trio Sinigang na Baboy, Pinatisang Fried Chicken, Tortalong, Sizzling Bulalo Ala Eh!, and so much more. Siklab’s take on Filipino favorites will have you salivating. While I was busy with the plant-based options, I managed to check in with my table mates about the meat dishes (you know, for the sake of research) and they were all raving, plates practically wiped clean.
And speaking of things to rave about, the Siklab+ team was all about giving it their all. Despite the frenetic pace of serving a packed house, they somehow found the time and energy to pump guests up with a bit of line dancing to classic Pinoy OPM jams. Now that’s the enthusiastic, light-hearted vibe I want when I go out to eat.
The Bistro Group brings bold flavors to the table
The opening of Siklab+ at Conrad Manila is just the latest chapter in The Bistro Group’s impressive legacy. Founded in 1994, The Bistro Group (TBG) is one of the Philippines’ most progressive restaurant chains, having popularized the casual dining concept, locally, with TGI Fridays over 30 years ago. Since then, the group has expanded to offer a range of world-class brands, including Fogo de Chao, Morton’s The Steakhouse, Dave & Buster’s, and Texas Roadhouse. Their Asian concepts like Watami, Bulgogi Brothers, and Modern Shanghai have also been well-received, showcasing TBG’s commitment to both global and homegrown dining experiences.
Siklab +, in particular, reflects the group’s commitment to elevating Filipino cuisine by offering an exciting, contemporary take on local flavors. This aligns perfectly with TBG’s broader mission: “Our biggest branch is more than just a restaurant. It is where Filipino food brings people together, sharing precious experiences, in a spacious and welcoming ambiance,” says Guia Abuel, Chief Operating Officer of The Bistro Group.
TBG’s passion for quality and innovation extends beyond Siklab +. The group also proudly operates TBG Elite, a portfolio of Michelin-starred concepts curated by celebrated chef Josh Boutwood. With accolades like Helm earning Two Michelin Stars, and The Test Kitchen, Ember, and Juniper being recognized as Michelin Selected, it’s clear that The Bistro Group’s focus on excellence extends across every brand it touches.
The next big thing in Filipino dining
Siklab’s official opening on January 8th was just the beginning. The brand is already expanding aggressively in 2026, with new locations set to open in Makati, BGC, Cavite, and Las Piñas. Siklab+ is about much more than food—it’s a space to connect, celebrate, and create memories, deliciously. From the classic to the new, from the familiar to the bold, Siklab is putting Filipino dishes on the map in a big and brazen way.
What are you waiting for? Head over to Siklab+ and spark those taste buds.
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