Savoy Hotel Manila presents a first-of-its-kind dining collaboration with chefs from Boracay, Cebu, and Manila.
For the first time, Savoy Hotel Manila is bringing together three chefs from its sister hotels across the country to create a one-of-a-kind dining collaboration. This October, guests can savor a menu that highlights the signature dishes and culinary philosophies of chefs from Boracay, Cebu, and Manila. Each plate carries not just flavor, but also the personal story of the chef who crafted it.
From Boracay’s warm island charm, Cebu’s rich coastal heritage, to Manila’s inventive use of Filipino traditions, the collaboration will showcase a feast of regional influences in a single dining table.
Chef Vincent Cabahug of Savoy Hotel Boracay Newcoast brings Visayan-inspired flavors that mix heritage with modern refinement. His Barbecue Chicken Croquette and Fisherman’s Pie highlight rustic comfort reimagined for today’s diners.
Chef Coke Semblante of Savoy Hotel Mactan Newtown draws from his journey at sea and his Cebuano roots. His Emperador Brandy-infused Lobster Bisque with Grilled Pan Bisaya and Mactan Chili Crab reflects a luxurious yet soulful taste of Cebu’s oceanside culture.
Chef Kit Carpio of Savoy Hotel Manila, with nearly three decades of experience, is known for mentoring young chefs while elevating Filipino cuisine. His specialties, such as sizzling pan-roasted stuffed squid and cucumber seaweed salad, feature the sampaguita as a signature ingredient that redefines Filipino dining.
The event is more than a culinary showcase—it is a celebration of collaboration and cultural heritage across the Savoy brand. Guests can expect a curated menu that merges tradition with innovation, comfort with creativity.
This October, Savoy Hotel Manila will host this exclusive collaboration where food becomes both a feast and a story. It is an opportunity to meet the chefs, taste their creations, and celebrate the rich culinary heritage of the Philippines.
