Josh Boutwood’s newest restaurant and a Michelin-sized conversation

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CHEF JOSH BOUTWOOD shares a spread—and his thoughts on Michelin’s long-awaited arrival in the Philippines.

Chef Josh Boutwood is no stranger to pushing culinary boundaries. From the primal, fire-driven Savage to the refined artistry of Helm, each of his restaurants tells a story. His latest venture, Juniper, set to open on Feb. 21 at Shangri-La Plaza Mall, takes inspiration from the beloved gin and tonic—simple at its core yet endlessly versatile.

"I love the complexity of gin. I think it's a wonderful spirit that has so many different characters, but in its essence, it's simple. And if you translate that into food, the menu is equally the same," Josh shared during an intimate dinner preview at Juniper on Feb. 19

A new culinary perspective
Juniper marks a departure from Josh’s previous, more masculine-themed concepts. "I like the name. I think it's a little bit feminine. And all of my other restaurants are very masculine when they're named," he explained. While the name itself pays homage to gin's defining ingredient, juniper berries also find their way into the menu—from the cured salmon to the house-made juniper oil.

The menu is structured around small and large plates, accompanied by a selection of gin-based cocktails and an extensive beverage program featuring 60 to 80 gin varieties. The restaurant’s philosophy mirrors that of a well-crafted gin and tonic—approachable yet elevated, casual yet complex. "I kind of want this restaurant to be a restaurant that people can frequent more often throughout the week. You don't have to dress up to come to Juniper. You can come in your shorts and your sandals," he said.

JUNIPER BLOOMS The interiors of Boutwoods newest creation

SNAZZY AND COZY The restaurant effortlessly blends a laid-back, casual atmosphere with a touch of refined elegance

The preview dinner
That philosophy was evident during the pre-opening dinner. Guests were treated to a selection of small plates, beginning with sourdough served with whipped butter and parsley, followed by an array of appetizers including beef tartare with marinated egg yolk and radish, fried octopus with lemon and house mayonnaise, and chicken wings stuffed with Koshihikari rice and shiso. Other standout small plates included tapioca cheddar fritters with spiced tomato, shishito peppers served with spicy mayo, wild mushrooms with Gruyère and white wine, and charcuterie selections featuring pistachio mortadella and fennel salami.

TAPIOCA CHEDDAR Fritters with spiced tomato, shishito peppers, served with spicy mayo

For salads, the fresh burrata with heirloom tomatoes and balsamic vinegar was a standout, alongside soured cucumber with feta cheese and dill, and persimmon with pumpkin seeds and lardo. Other options included a classic iceberg wedge with Stilton and applewood smoked bacon, charred romaine with anchovy and Pecorino Romano, and potato salad with capers and red onion.

Main courses featured handmade agnolotti stuffed with ricotta and parsley, alongside gnocchi with pesto and pancetta. The oven-roasted chicken was paired with gremolata and chickpea purée, while the braised lamb saddle was served with white beans and roasted vegetables. The mussels, cooked in white wine and parsley, sat atop a soaked bread base, while the pork belly with kale and chicharon added a rich, hearty option. Steaks, wet-aged to perfection and pan-seared with aromatics, included a 500g ribeye and a bone-in ribeye (1.2kg), meant for two.
Sides included fermented potato fries, sweet potato with bagna cauda, sautéed mushrooms, and truffle mashed potatoes.

The meal concluded with Juniper’s trio of desserts: a chocolate tart, a honey-infused juniper crème brûlée, and a signature dessert pizza.

OVEN ROASTED CHICKEN Paired with gremolata and chickpea purée

PORK CHOP Served with mustard and Chef Josh's own M1 sauce

RIBEYE Steak, wet-aged to perfection and pan-seared with aromatics

Michelin Guide comes to the Philippines
Beyond the excitement of Juniper’s opening, the Philippine culinary scene was met with another major announcement just days before—on Feb. 18, the Michelin Guide confirmed its official entry into the country. For Boutwood, the news was both thrilling and concerning.

"We're excited. We're grateful as well to the DOT for facilitating this. We know it wasn't an easy thing to do," he shared with the Manila Bulletin during a sit-down interview following the dinner, referring to the Department of Tourism’s efforts to bring the prestigious restaurant guide to the Philippines. "One of the examples they explained to us yesterday was that Thailand saw a 10% increase in tourism when they introduced the Michelin Guide. Even for Thailand, which already has a strong magnet for tourism."

However, he also acknowledged the potential challenges Michelin’s arrival might bring. "We’ve gone for more than a decade of being friends within the industry, with all of us. We've had zero competition with each other. We all do our own separate things. And then suddenly now, it's going to throw in a curveball to us. Because if one of us gets a star more than the other, it's going to create friction. So, I think that's what I'm more worried about than anything—losing friends," he said, with a chuckle. "I don’t have that many friends to begin with! My friends are in the industry. So, if we all hate each other, I’m going to be a grumpy old man."

Despite this, he remains hopeful. "I think it's high time that Michelin is coming here. We have been continuously pushing to get better and better and better—internally, without knowing where we stand internally. So, we'll see."
A Fresh Chapter

With Juniper’s opening, Josh adds another distinct concept to his portfolio—one that embraces casual elegance while retaining the innovation and precision he is known for. And as Michelin’s presence looms over the industry, his focus remains on what he does best: delivering food that excites, comforts, and, above all, satisfies.
"I want our guests to come in and feel like they have been hit with a breath of fresh air and leave refreshed and excited to come back," he said.

Juniper opens its doors on Feb. 21 at Shangri-La Plaza Mall.

PARES G&T One os the signature drinks served at Juniper