Flavors Unveiled: Must-Try Creations from Savoy Hotel Manila’s Three Chefs, One Table Collaboration

For the first time in Savoy Hotel Manila’s dining history, three culinary masters from Savoy hotels across the Philippines unite to create a dining experience like no other. This October, Guests are invited to savor a specially curated collaborative menu that brings together signature creations from Boracay, Cebu, and Manila—each dish infused with the chef’s heritage, philosophy, and personal journey.

From the sun-kissed shores of Boracay to the vibrant culinary scene of Cebu and the bustling heart of Manila, every plate tells a story. It is not just food on the table—it is culture, passion, and artistry combined.

Now, let’s take a closer look at the highlight creations from our three chefs:

Appetizers

Barbecue Chicken Croquette – Golden-crisp croquettes filled with smoky barbecue chicken, paired with a tangy house-made sauce. (Boracay – Chef Vincent)

Crab Meat Dumpling – Delicate dumplings brimming with fresh crab meat and crab roe, served with black vinegar and ginger dip. (Manila – Chef Kit)

Salads

Cucumber and Seaweed Salad – Crisp cucumber ribbons and marinated seaweed tossed in sesame dressing for a refreshing bite. (Manila – Chef Kit)

Sugba – Grilled Tuna Belly with Spicy Papaya Salad – Char-grilled tuna belly complemented by a zesty green papaya salad, balancing smoky, tangy, and spicy notes. (Cebu – Chef Coke)

Soups

Emperador Brandy-Infused Cebu Skipper Lobster Bisque with Grilled Pan Bisaya – A flavorful lobster bisque enriched with a splash of Emperador brandy, served alongside smoky grilled local bread. (Cebu – Chef Coke)

Main Courses / Entrées

Fisherman’s Pie – A comforting coastal classic of fresh seafood in creamy béchamel, topped with golden mashed potatoes. (Boracay – Chef Vincent)

Mactan Chili Crab – Juicy crab coated in bold Mactan-style chili sauce, a true seafood indulgence. (Cebu – Chef Coke)

Steamed Pompano with Chawanmushi XO – Whole pompano steamed to perfection, paired with silky Japanese egg custard and XO sauce. (Manila – Chef Kit)

Sizzling Pan-Roasted Stuffed Squid – Tender squid filled with cheese, herbs, and vegetables, pan-roasted and served sizzling with a savory glaze. (Manila – Chef Kit)

Desserts

Rosquillos & Salvaro Ice Cream Sandwich with Salted Caramel Sauce – A playful Cebuano-inspired treat with crispy salvaro biscuits, creamy ice cream, and rich salted caramel drizzle. (Cebu – Chef Coke)

Thai Tea Crème Brûlée – A French classic with a Southeast Asian twist, infused with Thai tea and topped with a caramelized sugar crust. (Manila – Chef Kit)

This October, Three Chefs, One Table is more than just a menu—it is a culinary celebration of diversity, creativity, and collaboration across the Savoy brand. From Boracay’s rustic charm to Cebu’s oceanic treasures and Manila’s inventive flair, every bite is a chance to savor not just flavors, but the stories behind them.

Guests are invited to indulge in this rare gastronomic journey, meet the chefs, and experience their passion on a plate—available exclusively this October at Savoy Hotel Manila.