Island-inspired dining at Savoy
Savoy Hotel Manila has introduced a dining series that brings the islands closer to the city. Three Chefs, One Table unites the culinary talents of Savoy Hotels in Boracay, Cebu, and Manila, offering guests a unique chance to taste regional flavors under one roof.
READ: Meet the Chefs Behind the Flavors at Savoy Hotel Manila
The launch event gathered leaders from the Department of Tourism, corporate partners, hotel executives, and media. The evening showcased how cuisine can bridge destinations, culture, and stories.
General Manager Den Navarro explained how the collaboration embodies the Savoy brand. “Savoy has always been a fun, dynamic brand. With all three destinations represented in this collaboration, we want to keep sparking the joy and opportunity of travel—especially to Cebu-Mactan Newtown, Boracay Newcoast, and Manila–Newport City.”
A Menu Inspired by Heritage
The dishes highlight local ingredients and techniques shaped with modern creativity. Guests were served:
- Barbecue Chicken Croquette
- Bantayan Scallop Rockefeller
- Crab Meat Dumpling
- Alugbati Salad with Crispy Danggit
- Lobster Bisque with Grilled Pan Bisaya
- Mactan Chili Crab
- Steamed Pompano with Chawanmushi XO
- Queso Bibingka Cheesecake and Thai Tea Crème Brûlée
Each course reflected island traditions while telling stories of community and culinary pride.
October-Only Dining Experience
For the whole month of October, Three Chefs, One Table will be featured exclusively at Savoy Hotel Manila. Diners can order the dishes à la carte or enjoy them through themed buffet spreads.
Beyond Dining
This collaboration is more than a showcase of food. It is a cultural journey that connects people to the islands, their flavors, and the passion of the chefs behind them. Three Chefs, One Table serves as proof that when chefs collaborate, they create something greater than individual talent.
