Savoy Hotel Manila celebrated National Heritage Month in style! Their “Pistang Pinoy” menu launched on 28 April. A menu based on the different festivals of Filipinos. It was the perfect ending to Filipino Food Month (April) and a delicious start to National Heritage Month (May).
Executive Chef Kit Carpio curated a menu to showcase the Philippines’ diverse culinary landscape. It’s a mouthwatering journey through Luzon, Visayas, and Mindanao. Each dish tells a story. Each bite is a cultural immersion.
The feast begins with Chicken Binakol. This comforting chicken soup hails from Kalibo, Aklan in the Visayan regions. Next, savor the iconic Ilocos Empanadas. Chef Carpio masterfully blended regional variations. These are paired with Lucban Longanisa, a flavorful Filipino sausage from Luzon. These dishes offer a taste of northern Luzon.
The journey continues southward! A personal favorite in their menu? The “inihaw na tuna belly.” It’s grilled tuna belly with a surprising lightness, reminiscent of liempo without the excess fat. This dish reflects the culinary traditions of the GenSan Tuna Festival in South Cotabato, Mindanao.
The grand finale? A delightful selection of desserts. Indulge in leche flan, “suman sa ibus,” Cathedral (Fruit Jello) cup, and fresh seasonal fruits.
Savoy’s Pistang Pinoy is more than a meal. It’s an unforgettable cultural experience. It’s a celebration of Filipino heritage. One delicious bite at a time. Taste the vibrant flavors. Feel the warmth of Filipino hospitality, and embark on a culinary adventure!
