There’s something about fiestas that brings out the best in Filipino culture—vibrant colors, heartwarming dishes, and that communal joy of sharing food together. I recently got a taste of that at Savoy Café, where the spirit of local festivities comes alive through their newest offering: “Pistang Pinoy.”
From the moment I walked in, I felt like I was stepping into a modern version of a barrio celebration. Strings of colorful banderitas hung from the ceiling—fun fact: these were made from recycled materials, just like in many real provincial fiestas. It’s these little touches that give the dining space so much character.
Also in attendance are Department of Tourism's Ms. Sharlene Zabala-Batin (DOT Regional Director, National Capital Region), Mr. Ivanovich Dimitri "Ivan" T. Agote (DOT-NCR Supervising Tourism Operations Officer) and Mr. Gregorio "Greg" Limpin IV (DOT Project Officer for NCR). We were the very first ones to taste this Pistang Pinoy offer of Savoy Cafe. Joining them in this photo is Ms. Thessa Dela Paz, Director of Marketing & Communications and Mr. Ferdinand "Den" Navarro, the General Manager of Savoy Hotel Manila.
Our table setup was just as festive and thoughtfully done. Instead of the usual table mats and linens, we had fresh banana leaves as plate mats and woven abaca as table covers—a nod to traditional Filipino dining and a beautiful way to reduce waste. Even the red napkins were folded with flair, adding a bold contrast to the lush greenery. Right at the center of the buffet display were two miniature Ferris wheels crafted from second-hand scraps, instantly reminding me of those makeshift rides you'd see in town fiestas.
Chef Kit, the creative mind behind all the mouthwatering dishes and drinks served at Savoy Hotel Manila gave us brief introduction while each of these dishes were served. Honestly, I rarely can focus on what he says because my eyes are totally fixated to what is served to me dish by dish!
What we ate
SOUP
Chicken Binakol
A warm hug in a bowl — Chicken Binakol is a staple during the Ati-Atihan Festival of Kalibo, Aklan. Light yet full of flavor, this comforting native soup is cooked in coconut water, young coconut meat, and lemongrass. A perfect start to any celebration, it reminded me of coming home after a long, joyful fiesta parade.
APPETIZERS
Ilocano Empanaditas
These mini delights from the Tan-ok ni Ilocano Festival are different from the usual empanadas I’ve had. Golden, crispy pockets filled with garlicky longganisa, egg, and vegetables — but what makes them stand out is the shredded papaya filling, offering a sweet-savory bite that’s truly Ilocano.
Lucban Longganisa
The irresistible aroma of garlic filled the room as the Lucban Longganisa was served. A proud star of the Pahiyas Festival, this sausage brings a sharp, slightly sour flavor that pairs so well with plain rice — simple yet unforgettable. My only regret is I was only able to eat one because I am making sure my stomach is empty enough to accommodate the rest to come.
Balaw-Balaw, Mustasa, Gulay atbp.
Colorful and tangy, this vibrant platter inspired by the Higantes Festival of Angono features pickled mustard leaves, native vegetables, and fermented shrimps. A true nod to the creative spirit of Angono — it’s like art, but edible!
Sinuglaw
A beautiful marriage of land and sea — smoky grilled pork and tangy fish ceviche come together in Sinuglaw, a dish that celebrates the bold flavors of Davao City’s Kadayawan Festival. Light, refreshing, and packed with flavor.
MAIN COURSE
Chicken Pastil
Unwrapping this pastil felt like opening a gift — shredded chicken infused with Maranao spices like turmeric, cumin, lemongrass, and coconut milk, all wrapped lovingly in banana leaves. A Zamboanga La Hermosa Festival favorite, it’s comfort food at its finest.
Lumpiang Sariwa
Fresh and vibrant, this version of Lumpiang Sariwa — inspired by Bulacan's Singkaban Festival — featured sautéed vegetables wrapped in a delicate crepe, drizzled with a rich peanut-garlic sauce. Every bite felt nourishing and familiar.
Inihaw na Tuna Belly
Marinated in calamansi, garlic, and spices, the Inihaw na Tuna Belly brought the essence of GenSan’s Tuna Festival straight to our plates. Juicy, smoky, and absolutely satisfying.
Cebu Lechon Belly
No Filipino fiesta would be complete without lechon, and Savoy Hotel Manila’s Cebu Lechon Belly — inspired by Cebu’s Sinulog Festival — delivered perfectly. Crisp skin, tender meat, and flavors that could only come from slow roasting with herbs and spices. This reminds me of my backpacking days where I spent my birthday in a random dining spot I have totally forgotten in Cebu with newly-found friends drinking beer paired with lechon.
Aligue Bringhe
A beautiful golden rice dish hailing from Pampanga’s Sinukwan Festival, Aligue Bringhe is rich and indulgent without being overwhelming. Made with crab fat and tinted naturally with annatto, Chef Kit shared he added a hint of calamansi to cut through the richness — a small touch that made a big difference.
Karne Frita
A hearty plate of Karne Frita greeted us next. Known during Iloilo’s Dinagyang Festival, this beef dish simmered in soy-vinegar sauce had just the right balance of saltiness without being too sweet — a little surprising considering Iloilo’s famous sugarcane fields.
DESSERTS
Ube Halaya
Creamy, dreamy, and nostalgic — the Ube Halaya from Baguio’s Panagbenga Festival had that unmistakable earthy sweetness. Every spoonful felt like a celebration.
Leche Flan
A Filipino classic — rich, silky, with just the right sweetness to end the meal on a high note. By this time, my belly is 101% full but who am I to resist a spoonful of leche flan?
Manggang Hinog and Suman sa Ibus
As someone who grew up seeing my mom and grandmothers making suman in every important milestones in our family, tasting this again brought a rush of childhood memories. Paired with sweet, ripe mangoes and cashew nuts, it was pure joy on a plate.
Although a little part of me wishes they could try offering the Bicol-Sorsogon version next time — our suman made with squash or kalabasa. I had the courage to ask Chef Kit if he has eaten a suman made of local pumpkin to which he said not yet but definitely he wants to know how to make one! How I wish my mom and my grandmom were here. She makes the best suman na kalabasa in Sorsogon.
Jello Fruit Caps
A playful, colorful mix of tropical fruits, nata de coco, and gelatin — light, refreshing, and perfect to cleanse the palate after a hearty meal.
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Special mention to this cold drink of fresh kalamansi with a hint of oregano and adorned with edible butterfly pea flower. This was served to us when I arrived from a 20-minute Angkas ride. I totally forgot the scorching heat of the sun after emptying my glass full of this.
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- Sunday Family Lunch Buffet
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