Filipino restaurants in London
14 places
Belly Bistro
£££Part French bistro, part Filipino kitchen - the fish sauce profiteroles with salted caramel are the dish that explains the whole place.
Bintang
££Trading on the same stretch of Kentish Town Road since 1987, which it says makes it the oldest Filipino restaurant in London, and run by the family behind Belly Bistro and Ramo Ramen.
Cirilo Filipino Kainan
££A low, single-storey building tucked under the railway arches at the western end of Cable Street — walking in feels like ducking into a cottage.
Donia
£££Filipino sharing plates in Kingly Court with a European wine list behind them - the first Filipino room in London to take a Bib Gourmand.
Filishack, Peckham
£Brothers Jonathan and Justice Cacho have built three sites in four years on one dish: chicken inasal, marinated in lemongrass, ginger, vinegar and calamansi, then charred.
Jollibee, Earl's Court
£The Philippines' own fast-food chain, and more of a cultural fixture than a restaurant — the Earl's Court branch was the first it opened in Britain.
Kamayan sa Earl's Court
££Next door to Lutong Pinoy and a separate business, doing the same feast at a lower price: the daily boodle fight is £15.99 a head for a minimum of four, and it comes with your choice of starters, four mains, jasmine rice, salad and soup.
Kapihan
£A family-run Filipino coffee house and bakery, and the only place on this page pouring single-origin coffee grown in the Philippines.
Kasa and Kin
££Named by eight of the sources, one behind Donia, and the one place on this page that is a restaurant, a bar and a Filipino bakery at once.
Kuya Fernando
££A restaurant and a Filipino grocery in the same premises, which is how a lot of this food arrived in London in the first place.
Lutong Pinoy
££Founded in 1996 by Mario Malata — lutong pinoy means home cooking — and the place the community's own filmmakers keep going back to: three of its five citations are videos rather than published lists,
Panadera
£Five stars from Time Out in October 2025, and named by seven of the sources here — more than any Filipino restaurant except Donia and Kasa and Kin.
Rapsa
££Chef Francis Puyat comes from a coastal town in Occidental Mindoro and builds the menu around kinilaw, the Philippine technique of firming raw fish in vinegar or citrus instead of heat — here applied
Turo Turo
££The cooking is charcoal-led — thrice-cooked pig's head hash, ginger wings glazed with fermented shrimp, mushroom and tofu skewers — and there is a boodle fight on the menu plus a standalone kamayan supper club.