I was having dinner after class at the Regina office, my eyes occasionally shifting to the live feed of the MICHELIN Guide 2027 announcement, when a familiar name suddenly echoed through the program.
“SOUQ.”
For a moment, I had to make sure I heard it right.
Could it really be SOUQ Pampanga, my go-to dining destination in the City of San Fernando?
I immediately messaged Miss Frances to confirm. She checked, and to our surprise, the team had overlooked the email announcing the recognition.
It was official. SOUQ Pampanga had made it to the MICHELIN Guide 2027 as a MICHELIN-Selected restaurant.
There is something deeply satisfying about seeing a place you have come to love receive recognition beyond its hometown. For me, this was more than a restaurant making it onto an international culinary guide. It was a proud moment for a homegrown establishment that has consistently made dining feel welcoming, familiar, and personal.
Because at SOUQ, it has never been just about the food.
It is about coming home.
THE SOUL BEHIND THE SOUQ EXPERIENCE
Established in 2013, SOUQ has grown into a beloved dining destination for Fernandinos, Kapampangans, and visitors looking for a fresh take on local flavors.
Its culinary identity celebrates the richness of Kapampangan cooking while embracing creativity. Familiar dishes are reimagined, traditional flavors are given new expressions, and every plate becomes an invitation to experience lutong Kapampangan in its own distinctive way.
Think Black Paella, Crispy Pork Pata Tim, Crispy Liempo Kare-Kare, and Peri-Peri Chicken Bites, best enjoyed with a refreshing Lemon Cucumber drink.
Each offers a different experience, but what keeps diners coming back goes beyond the menu.
It is the service.
The staff are friendly, attentive, and consistent. There is a genuine warmth in the way they welcome guests, making even an ordinary dinner after a long day feel special. Their hospitality does not feel rehearsed. It feels natural, as though you are being welcomed back to a familiar place.
That consistency is part of SOUQ’s identity, and perhaps one of the reasons it has remained a favorite through the years.
THE VISIONARY WHO KEEPS MOVING FORWARD
Behind the restaurant’s evolution is Allan Bituin, its president and part-owner, whose entrepreneurial vision extends beyond the culinary scene.
Bituin is the kind of visionary who does not stop at one successful venture. He continues to explore, innovate, and create, bringing ideas to life across different industries, including furniture and hospitality.
The Bituin family’s ventures include Betis Crafts Inc., known for its finely crafted furniture and home fixtures, alongside a growing portfolio of dining concepts.
For SOUQ, that spirit of innovation is reflected in its evolving menu and its approach to Kapampangan cuisine: honoring what people know and love while finding new ways to present it.
Working alongside Bituin are partners Shy Bala, who oversees operations, and Glenda Quiambao, who handles finance. Together with manager Ann Rominda Milan, chef Benjamin Logrosa, and the rest of the team, they help translate the vision into the everyday experience that diners have come to appreciate.
Behind every successful restaurant is a team working beyond what guests see. From the kitchen to the dining floor, each person plays a part in making sure the experience remains true to the establishment’s promise.
And with this recognition, their collective effort has found a place on a much bigger stage.
A RECOGNITION THAT BELONGS TO EVERYONE
In its message following the announcement, SOUQ emphasized that its MICHELIN-Selected distinction belongs to the entire team.
The recognition, the restaurant said, reflects the collective commitment, perseverance, and passion of everyone who has contributed to its journey, from the front of the house to the back of the house and those working behind the scenes.
That message resonates.
A restaurant may have a visionary, a management team, and a signature menu, but its reputation is built one service at a time. It grows through the people who prepare the food, welcome the guests, maintain the standards, and return each day ready to do it all over again.
SOUQ’s achievement is a reminder that excellence is rarely the work of one person. It is the product of people moving toward the same goal, even when the work happens quietly and away from the spotlight.
For a restaurant that began its journey in 2013, being MICHELIN-Selected in 2027 is both a milestone and an invitation to keep getting better.
And for its loyal diners, it is a reason to celebrate, too.
PROUDLY FERNANDINO, DISTINCTLY KAPAMPANGAN
The MICHELIN Guide’s recognition of SOUQ comes alongside that of Mila’s Tokwa’t Baboy in Angeles City, while Apag Marangle in Guagua and Tito Boy in Clark earned Bib Gourmand distinctions.
Together, these establishments highlight the depth and diversity of Pampanga’s culinary landscape, where tradition, creativity, and entrepreneurship continue to shape how Filipino food is experienced.
For San Fernando, SOUQ’s inclusion is a welcome affirmation of the city’s place in that evolving story.
But for me, the joy is much more personal.
I think back to that evening after class, watching the announcement unfold, when a name I knew so well suddenly appeared on the international culinary stage. It was an unexpected moment of pride, the kind that makes you smile because you know the place being recognized not just as a name on a list, but as somewhere you have shared meals, found comfort, and returned to time and again.
As a SOUQ-i, I am genuinely happy that the restaurant and its people are finally receiving this recognition.
Because sometimes, the places closest to our hearts are the ones we are most excited to see the world discover.
And now, SOUQ has another reason to welcome us home.