The Philippines, being an archipelago, has gifted us with an endless abundance of seafood treasures freshly caught from our surrounding waters. Since an instant trip to Boracay or Cebu, where seafood is life, isn't always possible, this menu offers a taste of the country's top island getaways, showcasing polished versions of the coastal dishes—a true testament to the unique and flavorful cooking of the Visayas. With three executive chefs from Savoy branches in Boracay, Cebu, and Manila joining forces, the menu highlights local ingredients and brings the essence of the islands straight to the metro. Key figures from the Department of Tourism, corporate leadership, General Managers, and media partners graced the launch, making it a truly special occasion.
GM Den Navarro set the tone in his remarks, explaining that Savoy brand aims to be a fun, dynamic hotel that constantly adds a spark to the guest experience. He noted, "With all three destinations represented in this collaboration, we want to continuously spark the gift and opportunity to travel—especially to Cebu-Mactan Newcoast, Boracay Newcoast, and Manila–Newport City." Beyond the exquisite food, the "Three Chefs, One Table" concept underscores the brand's core values of celebrating culture, promoting sustainability, and championing inclusivity. The dishes were thoughtfully prepared not only for taste but also to honor the local heritage and share a compelling, authentic story.
What we ate
APPETIZERS
Barbecue Chicken Croquette: Golden - soft on the outside and creamy on the inside, this croquette melts in your mouth and leaves you wanting more — easily one of the best chicken croquettes you can find in Manila.
Bantayan Scallop Rockefeller: Cheesy, buttery, and baked just right, this dish lets the delicate flavor of scallops shine through, making it a must-try scallop dish in Manila for seafood lovers.
Crab Meat Dumpling: Light, delicate, and filled with fresh crab meat and roe, these dumplings prove that crab can be both elegant and comforting — quite possibly among the best crab dumplings in Manila.
Alugbati Salad with Crispy Danggit: A refreshing mix of local greens with a salty crunch, this salad is the perfect balance of flavors, and one of the best unique salads you’ll find in Manila’s hotel dining scene.
SOUP
Lobster Bisque with Grilled Pan Bisaya: Rich, flavorful, and infused with local flair, this bisque feels like comfort in a bowl — the kind of seafood soup that reminds you why Manila is one of the best places to taste global-meets-local flavors.
MAINS
Mactan Chili Crab: Big, meaty, and spiced just right, this crab dish is messy, flavorful, and unforgettable — the kind of chili crab Manila seafood lovers will crave again and again.
Steamed Pompano with Chawanmushi XO: Delicately cooked whole pompano paired with Japanese-inspired flavors, this dish is both hearty and refined — a true contender for one of the best pompano specialties in Manila.
DESSERTS
Queso Bibingka Cheesecake: A creative fusion of traditional bibingka and creamy cheesecake, this dessert captures Filipino nostalgia with a modern twist — quite possibly the best bibingka cheesecake in Manila.
Thai Tea Crème Brûlée: A playful twist on the classic French dessert, infused with Thai tea for a fragrant finish, this is one of the most unique crème brûlées you’ll find in Manila hotels.
Chef Christian “Kit” Carpio (Savoy Hotel Manila)
I have met Chef Kit few times already and I have nothing but praises. He’s the head chef over at Savoy Manila and he’s been in the game for 27 years—he basically knows everything about food. What’s cool about him is how he mixes classic Filipino food with these fancy global techniques. He’s the guy who started all those cool regional food festivals at the hotel. But here’s the most interesting part: he actually cooks with sampaguita (our national flower) in dishes like pork barbecue and cheesecake! For this 'Three Chefs, One Table' event, his whole idea is to show how much Filipino food has evolved, so his dish is all about giving you something that feels both familiar and excitingly new.
Chef Coke Semblante (Savoy Hotel Mactan Newtown)
Chef Coke is another big deal, running the kitchen at Savoy Mactan. He’s a total pro, with over 20 years of experience—he even worked on cruise ships! He’s won a Gold Medal from the World Master Chefs, which is huge. He's famous for putting Cebu on the culinary map; he’s the one who made that award-winning Ensaymada they sell, and he created a fancy street food concept. For this collaboration, he’s serving a really luxurious Emperador Lobster Bisque. He says it’s inspired by growing up near the Cebu waterfront and he wants every spoonful to make you feel the warmth and richness of Cebuano hospitality.
Chef Vincent Yves Cabahug (Savoy Hotel Boracay)
Chef Vincent is the young one, based in Boracay, but he’s got solid training—he was even mentored by a Michelin-starred chef, so you know he’s serious. He’s a Cebu native, too, and his style is taking those traditional Filipino recipes he grew up with and giving them a really modern, fresh twist. He loves to use fusion elements and unique presentations. When you try his dish for this campaign, he doesn't just want you to like the taste; he wants you to feel comforted, but also totally intrigued, by those unexpected elements he throws in.
The Culinary Finale: An Island Invitation
This October, the "Three Chefs, One Table" collaboration transforms dining into an authentic culinary journey—a rare convergence of island creativity, diversity, and passion, available for a limited time. This is your chance to savor the freshest island bounty without leaving Manila! Indulge in exquisite seafood, from Chef Kit's fresh clam, taro, and scallop creation to Chef Coke’s rich Cebu Skipper Lobster bisque with the warmth of Pan Bisaya. Taste the dedication to Filipino heritage in Chef Vincent’s tender grilled octopus, brightened by local spices and a vibrant citrus chimichurri. Serving both à la carte and in weeklong buffets exclusively at Savoy Hotel Manila, this special event brings the unique stories and flavors of the islands right to you. Don't miss this one-of-a-kind showcase before the month ends!
For reservations and inquiries, see below:
Email: stay@savoyhotelmanila.com/ dine@savoyhotelmanila.com
Telephone: +63 (02) 5317 2869/ +63 (02) 5317 2817 Mobile/WhatsApp/Viber: +63 917 8505310
Address: 101 Andrews Ave., Newport City, 1300 Pasay City Website: www.savoyhotelmanila.com
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