Megaworld Global Hotels & Resorts (MGHR) is expanding its culinary platform. The platform is named LaMeza. It will grow through a collaboration series called Salo-Salo.
The program links global Filipino talent with chefs in the Philippines. It serves as an extension of the company’s Sampaguita service brand. This service represents love, honor, dignity, and healing.
A Homecoming Collaboration
Chef Fhred Batalona returns to the Philippines for the launch. He built his career in Melbourne, Australia. Someone once told him that Filipino food is not marketable. He proved critics wrong. He launched food pop-ups named Palay and Barangay. Later, he opened Palay as a restaurant in Fitzroy. He also worked with top chefs like Rolando Laudico, Jac Laudico, and Miko Aspiras.
“The word ‘salo-salo’ translates to eating together and the act of sharing what is on the table, because on a Filipino table, food should always be shared and enjoyed by friends, family, or colleagues,” Chef Franco Martin “Panky” Lopez said. Lopez serves as the Corporate Chef of Megaworld Global Hotels & Resorts.
“MGHR is bringing Filipino chefs from overseas to our kitchens providing an opportunity to learn from each other,” Lopez said. “While they bring new ideas and techniques that they have adapted from working in foreign kitchens, our chefs pride themselves with their knowledge of Filipino ingredients, tradition, and hospitality. We hope to continue building these connections because every exchange not only strengthens our chefs, but also helps us discover new ways to tell the story of Filipino cuisine,” he added.
Shared Stories and Kitchen Culture
Chef Fhred expressed gratitude for his homecoming. He thanked executive leaders, including Lourdes Gutierrez Alfonso and Sonny Alvaro. He also thanked Chef Panky Lopez, the local chefs, and the team at Eastwood Richmonde Hotel.
He recognized his Dishes & Dialogues media team. He praised his mother, Alma. “Long before I became a chef, she was the person who sprouted that love of cooking and creativity in me,” Chef Fhred said. “So being able to come home and do all of this, with her here, means more to me than I can probably put into words,” he shared.
Chef Fhred reflected on his years living abroad. “Coming home this time feels different,” he said. “I left the Philippines when I was young, and so much of the chef I became was shaped in Australia. I grew up there, built my career there, and eventually opened Palay in Melbourne,” he added.
He discussed his connection to his roots. “For years, I’ve been cooking Filipino food from thousands of kilometres away. And when you’re away, food becomes more than something you eat. It becomes a way of remembering where you came from, the people you love, and the things you carry with you wherever you go,” he stated.
Chef Fhred emphasized his desire to learn. “I’m proud of everything Australia has taught me, but I’ve never come back thinking that I have all the answers. I came back knowing how much I still have to learn,” he noted. He added, “There are so many amazing chefs, cooks, producers and people here in the Philippines whose knowledge comes from experiences completely different from mine. I want to listen to them. I want to cook with them. I want to understand more about our ingredients, our regions and our stories,” he said.
He also explained his vision for the collaboration. “That’s what Kultura in Motion means to me, and it’s also why Salo-Salo and this collaboration with Chef Panky feels so important,” he stated. “We’re bringing different experiences to the same table. Not to decide which perspective is better, but to see what we can learn from each other and what we can create together,” he noted. He raised a key question for the industry. “Because I don’t think the question should only be, ‘How do we bring Filipino food to the world?’ I think we should also ask: ‘What can Filipino food give to the world?’ And I think I’m still discovering the answer to that myself,” he reflected.
He added details about his return. “Coming home to the Philippines and having the opportunity to share Palay+ with Filipino diners is something I’m truly grateful for. Palay was created from my love for Filipino food and culture so bringing this experience back home feels especially meaningful,” Chef Fhred said.
“I’m also thankful to Megaworld Global Hotels & Resorts for opening its doors to this collaboration and allowing us to create something together with their chefs. I look forward to sharing our stories through food, learning from the team, and hopefully giving Filipino diners a fresh perspective on the flavors and traditions we all grew up with,” he added.
Beyond cooking, Chef Fhred introduced an initiative called Kalma. This program features discussions on mental health, leadership, work culture, and accountability in hospitality.
Event Details
The Palay+ event takes place at Eastwood Richmonde Hotel on September 26, 2026. It features a 10-course dining experience. Seatings run from 12:00 PM to 3:00 PM and 7:00 PM to 10:00 PM. Tickets cost Php4,800 nett per person. Guests can reserve seats by contacting fb@eastwoodrichmonde.com or calling (63) 917 821 0333.