Juniper

The story

Juniper – Quezon City: Chef Josh Boutwood’s Contemporary Restaurant Inspired by Gin and Tonic

A Concept Born from a Cocktail

Juniper takes its name and inspiration from the juniper berry, the botanical that gives gin its defining character. Chef Josh Boutwood, a culinary maverick in Manila’s dining scene, created the restaurant around the idea that a simple gin and tonic can be elevated through layers of flavor, aroma, and cultural influence. “It’s very simple at its core, but you can make it more interesting by incorporating other flavors and cultural influences,” he explains. That philosophy shapes both the kitchen and the bar.

Modern Plates, Precise Execution

The menu is built around small plates and large plates, with sides and desserts completing the experience. Boutwood describes the food as modern yet deeply focused on quality of ingredients, execution, cooking style, and innovation. Every dish is designed to deliver deliberate, satisfying flavor—no shortcuts, no fuss. The contemporary cuisine here is not about trends but about clarity: letting technique and sourcing speak for themselves. Guests can come for a full meal or simply drop in for the dining experience.

A Setting for Refined Casual Dining

Located on the ground floor of Shangri-La Plaza in Mandaluyong, Juniper offers an air-conditioned space that balances elegance with approachability. The bar naturally takes center stage with a wide selection of gin-based drinks, reflecting the restaurant’s core identity. The atmosphere is warm, unpretentious, and suited to both leisurely dinners and quick visits.

Juniper received a Michelin Recommended distinction in 2026, a recognition that aligns with Boutwood’s reputation for thoughtful, ingredient-driven cooking across his restaurant group. For those seeking contemporary cuisine in Quezon City, Juniper delivers a cohesive experience where the simplicity of a classic cocktail translates into a complete dining philosophy.