Three Chefs, One Table: From the Islands to Your Plate

Three culinary masters from across Savoy brand volt-in to showcase their dishes for the month-long Three Chefs, One Table at Savoy Hotel Manila

Get ready for a gustatory delight this October as Savoy Hotel Manila unveils its latest offering - - Three Chefs, One Table. 

A first-of-its-kind culinary collaboration bringing together the creative talents of three Savoy Hotel chefs across the Philippines—Boracay, Cebu, and Manila, it also underscores the brand’s commitment to celebrating culture, sustainability, and inclusivity. 

Each dish is guaranteed crafted to delight the palate, to honor local heritage and tell a story worth sharing - - with a showcase of taste and

flavors for well-loved dishes such as the Barbecue Chicken Croquette, Bantayan Scallop Rockefeller, Crab Meat Dumpling, Alugbati Salad with Crispy Danggit, Lobster Bisque with Grilled Pan Bisaya, Mactan Chili Crab, Steamed Pompano with Chawanmushi XO, and indulgent desserts like Queso Bibingka Cheesecake and Thai Tea Crème Brûlée—and many more! 

The launch on September 30 of the Hotel's biggest Culinary Collab was graced by friends from the Department of Tourism, corporate leaders, General Managers, and media partners, making the celebration truly special.

GM Den Navarro (2nd from right) with the Savoy chefs and esteemed guests during the launch

In his welcome remarks, GM Den Navarro shared that the Savoy brand positions itself as a fun and dynamic hotel that always spices up the guest experience. “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,” he said.

More than just a feast, Three Chefs, One Table is available for throughout October and will be served both à la carte and in weeklong buffets exclusively at Savoy Hotel Manila. 

Here are my personal favorites:

Savoy Manila Chef Kit Carpio’s Filipino classics are a-must try. His Crab Meat Dumpling Gyoza hand-folded dumplings is packed with sweet crab meat and roe, and served with a zesty black vinegar and ginger dip. 

Another hit is Chef Kit's Steamed Pompano with Chawanmushi XO and is a luxurious fusion of Chinese-style steamed fish and silky Japanese custard. It's elevated with a rich XO sauce for an umami-packed delight.

From Savoy Cebu, Chef Coke Semblante brings with him bold, vibrant flavors shaped by Visayan soul and global finesse. 

His Emperador Brandy-Infused Cebu Skipper Lobster Bisque with Grilled Pan Bisaya makes a good starter. 

It's silky, aromatic bisque is 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 makes pure indulgence.

While his Sugba-Grilled Tuna Belly with Spicy Papaya Salad makes a perfect celebration of the grill, the sea, and Visayan hospitality. The charcoal-grilled smoky, and buttery tuna belly is balanced by a fiery papaya salad tossed in calamansi and other herbs grown right at the hotel's vertical farming garden.

Chef Coke's Mactan Chili Crab Claw, succulent crab claws bathed in a rich, sweet-and-spicy chili sauce infused with garlic and ginger, showcases Cebu’s coastal pride in every bite.

Savoy Boracay's Chef Vincent Cabahug, a protégé of a Michelin-starred mentor, blends rustic Visayan roots with refined technique. His Fisherman’s Pie, a comforting casserole layered with fresh seafood, lemongrass, & chili flakes, and topped with creamy mashed potatoes, is a must-try. 

His Barbecue Chicken Croquette, genius twist on the beloved Filipino BBQ: juicy, smoky chicken wrapped in a crispy golden shell is a crunchy surprise with that melt on the mouth goodness. 

Experience this extra ordinary gastronomic journey throughout October at Savoy Hotel Manila

Three Chefs, One Table is more than a menu—it is a culinary journey that celebrates diversity, creativity, and collaboration by culinary masters across the Savoy brand. Each dish reflects the flavors of the islands, the passion of the chefs, and the stories that inspire travel.

And the winners are... SHM's Director for Marketing and Communication Thessa Dela Paz (extreme right) surprised the media with raffle items. (Below: this writer's photo op with the Chili Crab Claw dish.