Get ready to indulge your palate. Experience a one-of-a-kind gastronomic celebration as Savoy Hotel Manila brings together its trio of culinary virtuosos. This is for a sensational dining experience this October. For the first time ever, three of the brand’s most acclaimed chefs join forces in Pasay City. Chef Kit Carpio (Savoy Hotel Manila) is leading this event. Chef Coke Semblante (Savoy Hotel Mactan Newtown) also joins to contribute. Chef Vincent Cabahug (Savoy Hotel Boracay Newcoast) brings his expertise. They bring together their expertise to create something extraordinary. They fuse their regional inspirations and global techniques. This creates a symphony of flavors that honor Filipino heritage. They elevate it to new heights. This is more than just a meal. It’s a story told through food. It’s a journey from Manila’s bustling streets to the coastal kitchens of Cebu. It’s also a journey to the sun-kissed shores of Boracay.
Begin with Chef Kit Carpio’s refined take on Filipino classics, shaped by 27 years of passion and precision. His dishes are a culinary bridge. They connect tradition with innovation:
• Crab Meat Dumpling Gyoza – Delicate, hand-folded dumplings packed with sweet crab meat and roe, served with a zesty black vinegar and ginger dip. Light, luxurious, and free of overpowering fishiness, it’s nostalgia reinvented.
• Cucumber and Seaweed Salad – A crisp, refreshing bite that echoes the clean flavors of 1980s Manila, perfect as a palate cleanser or starter.
• Sizzling Pan-Roasted Stuffed Squid – Tender squid stuffed with cheese, herbs, and vegetables, served hot off the pan with a dramatic sizzle that captures Manila’s love for bold, communal dining.
• Steamed Pompano with Chawanmushi XO – A luxurious fusion of Chinese-style steamed fish and silky Japanese custard, elevated with a rich XO sauce for an umami-packed delight.
• Thai Tea Crème Brûlée – A classic French dessert reimagined with the aromatic warmth of Thai tea, crowned with a caramelized sugar crust for that perfect crack.
From Cebu, Chef Coke Semblante—whose journey began as a working student and led him across international cruise kitchens—brings bold, vibrant flavors shaped by Visayan soul and global finesse:
• Emperador Brandy-Infused Cebu Skipper Lobster Bisque with Grilled Pan Bisaya – Silky, aromatic bisque made from freshly caught skipper lobster, slow-simmered and enriched with brandy that’s carefully reduced to leave only its deep, intoxicating essence. Paired with grilled bread for dipping, each spoonful is pure indulgence.
• Sugba-Grilled Tuna Belly with Spicy Papaya Salad – Charcoal-grilled to smoky perfection, the buttery tuna belly is balanced by a fiery papaya salad tossed in calamansi and chili—a celebration of the grill, the sea, and Visayan hospitality.
• Mactan Chili Crab Claw – Succulent crab claws bathed in a rich, sweet-and-spicy chili sauce infused with garlic and ginger, showcasing Cebu’s coastal pride in every bite.
Representing Boracay with a modern edge, Chef Vincent Cabahug—a protégé of a Michelin-starred mentor—blends rustic Visayan roots with refined technique:
• Fisherman’s Pie – A comforting casserole layered with fresh seafood, lemongrass, and chili flakes, topped with creamy mashed potatoes. It’s heritage redefined, cozy yet sophisticated.
• Barbecue Chicken Croquette – A genius twist on the beloved Filipino BBQ: juicy, smoky chicken wrapped in a crispy golden shell. Each bite delivers the familiar taste of home with an elegant crunch.
Whether you’re a seafood lover, a comfort food enthusiast, or a curious foodie. You may be eager to explore the evolution of Filipino cuisine. This collaboration promises a feast that satisfies both the stomach and the soul.
📍 Visit Savoy Hotel Manila and experience the magic of three master chefs in one unforgettable event.
📩 For reservations and inquiries:
Email: stay@savoyhotelmanila.com / dine@savoyhotelmanila.com
📞 Telephone: +63 (02) 5317 2869 / +63 (02) 5317 2817
📱 Mobile/WhatsApp/Viber: +63 917 8505310
Come for the food. Stay for the flavor. Leave with memories.
