Foodies Alert: Enjoy Three Island Cuisines This Month at Savoy Hotel Manila

For us Filipinos, heritage is a huge part of enjoying food. And cuisine from different islands across the country feature their own history, flavors, and presentation. This month of October, Savoy Hotel Manila creates a first-of-its-kind offer, Three Chefs, One Table, where you can enjoy distinct island flavors from three chefs at Savoy Hotels — Chef Vincent Cabahug from Savoy Hotel Boracay, Chef Coke Semblante from Savoy Hotel Cebu, and Chef Kit Carpio of Savoy Hotel Manila.

Three Chefs, One Table was launched this September 30 and attended by media partners (including your truly), friends from the Department of Tourism, corporate leaders, and general managers. “With all three destinations represented in this collaboration, we want to continuously spark the gift and opportunity to travel — especially to Cebu-Mactan Newtown, Boracay Newcoast, and Manila–Newport City,” stated GM Den Navarro.

The menu will be available at Savoy Hotel Manila for the entire month of October as part of their ala carte menu and weeklong buffets at the in-house Savoy Café.

Three Chefs, One Table

The menu at Three Chefs, One Table spans a full-course meal, from appetizers to seafood main courses and dessert.

Appetizers

You can’t go wrong with any of the appetizers. The Bantayan scallops are sure to be a crowd-favorite. The croquettes are delicious and filling, while the crab meat dumpling introduces a new flavor to a favorite Chinese staple.

• Bantayan Scallop Rockefeller – Fresh Bantayan scallops baked with “kulitis” spinach, herbs, and buttery cheese, a Cebuano take on the classic Rockefeller. (Cebu – Chef Coke)
• 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

Simple yet delicious, the cucumber and seaweed salad is a fantastic plate to start your meal. Meanwhile, the alugbati salad with crispy danggit is reminiscent of humbling yet satisfying salads that you create from homegrown greens.

• Cucumber and Seaweed Salad – Crisp cucumber ribbons and marinated seaweed tossed in sesame dressing for a refreshing bite. (Manila – Chef Kit)
• Alugbati Salad with Crispy Danggit – A refreshing medley of local alugbati leaves, tomatoes, and onions, topped with crunchy danggit for a savory island twist. (Boracay – Chef Vincent)

Soups

A simple dish with deep flavors, their Cebu lobster bisque is a must-try.

• 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

The main dishes at Three Chefs, One Table are composed of fresh seafood. The steamed pompano with chawanmushi is our top choice among these, with the high-quality fish offering delicate yet wonderful flavor, mixed with the soft, velvety texture of the custard and a little spice from the sauce. Similarly, the grilled tuna belly tastes fresh and will bring back memories of traveling to the Visayan islands for the fresh catch. It is one of the favorite items in our table. The spicy papaya island is a refreshing palate side dish to the fish.

For those who love other seafood, Mactan chili crab and the stuffed squid are a must-try. The fisherman’s pie is inspired by dishes abroad, but cooked with a good mix of fresh seafood that makes it ideal for those who love creamy flavors.

• 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)
• 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)
• 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

One thing that can be said about the food at Savoy Cafe in Savoy Hotel Manila is that their desserts are always spot on. The queso bibingka cheesecake is a treasure that we hope to be part of their daily menu. The ice cream sandwich and Thai tea creme brulee offers local desserts with a twist, ideal for those with a sweet tooth.

• Queso Bibingka Cheesecake – A fusion of traditional bibingka and creamy cheesecake infused with local queso de bola for a nostalgic yet modern twist. (Boracay – Chef Vincent)
• 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)

Enjoy These Signature Dishes at Savoy Hotel Manila

Whether you’re a food enthusiast or a traveler seeking to taste the essence of the Philippines, Three Chefs, One Table promises a culinary adventure that delights the palate and warms the heart. These signature dishes are available at Savoy Hotel Manila from October 1-31, 2025, as part of their ala carte and weeklong buffets. You can check their Facebook page for more information.