Batangueño Cuisine takes center stage at Cafe Belmont

Belmont's PAMANA guest Chefs Aaron and Grant (center) 

Belmont Hotel Manila brings the flavors of Batangas to the table through PAMANA: Taal, Reimagined, a culinary collaboration featuring chefs Grant Zuniga and Aaron Valeroso. Launched as part of the hotel's 11th anniversary celebration, the dining experience presents two Filipino-inspired creations that combine regional ingredients with contemporary cooking techniques. 

Available at Café Belmont until December 31, 2026, the featured dishes are Sinigang Risotto with Grilled Maliputo and Adobo sa Dilaw Chicken Confit, priced at PHP 1,200 each. 

Heritage cuisine is far more than just a collection of old family recipes; it is the edible history of a nation, capturing the stories, struggles, and triumphs of generations past. In the Philippines, regional culinary traditions serve as a vibrant anchor to our identity.
Staples born from the rich agricultural and coastal landscape of Batangas —such as the prized Maliputo fish from the pristine waters of Taal Lake and the distinct, turmeric-infused warmth of Adobo sa Dilaw—do more than just offer complex, comforting flavors. They tell a story of sustainability and deep-rooted resourcefulness, reflecting a time-honored connection to local ecosystems, seasonal harvesting, and the indigenous ingredients that have sustained communities for centuries.

Joshua Reyes, Marketing & Communications Manager of Belmont Hotel Manila, said
"Through this initiative, we hope to bring distinctive Filipino dishes and the work of some of the country's talented chefs to Belmont Hotel Manila, giving our guests the opportunity to discover regional flavors and culinary stories in one place. For this edition, our team travelled to Lipa, Batangas, to meet our featured chefs and learn more about the inspiration behind this collaboration.

“Through PAMANA, we want to share the richness of Filipino cuisine with our guests and introduce them to the stories and traditions behind every dish. Working with Filipino chefs also allows us to celebrate their creativity and show how familiar flavors can be presented in new ways while remaining connected to their roots,” said Mayann Malapote,
Hotel Manager of Belmont Hotel Manila. 

Culinary Heritage Collaboration 
Chefs Grant Zuniga and Aaron Valeroso began their entrepreneurial journey during the pandemic with an online kitchen, which eventually grew into a multi-awarded restaurant venture in Lipa, Batangas. 
Both chefs studied in Italy, bringing international culinary knowledge to their work. Chef Grant further developed his craft through experience in hotels and award-winning restaurants in the United States, while Chef Aaron gained experience in five-star hotels in the Philippines. 

Chef Grant’s Sinigang Risotto with Grilled Maliputo combines the tangy character of sinigang with the creamy texture of Italian risotto. Grilled maliputo, a prized fish associated with Taal Lake, adds a smoky, savory dimension while connecting the dish to Batangas' local food culture. 

Meanwhile, Chef Aaron's Adobo sa Dilaw Chicken Confit takes inspiration from a Batangueño specialty known for its use of luyang dilaw, or turmeric. Combined with gata, or coconut milk, the dish develops an earthy, aromatic flavor with a richer finish. The chicken is prepared using the confit technique, which involves slow cooking in fat to achieve a tender texture. The result is a contemporary interpretation that retains the distinctive character of adobo sa dilaw.

 

Truly, a night to remember, here are the dishes served durung the media launch.

Starter: MALASUGUE CEVICHE (WITH POMELO AND COCONUT SAMPAGUITA EMULSION AND QUAIL EGG). Fresh and citrusy, it is complemented by the sweetness of pomelo and the delicate floral notes of coconut and sampaguita, offering a bright start to dining experience.

Soup: SEAFOOD LINARANG SOUP (WITH SWEET POTATO CRISP AND PANDESAL MELBA TOAST). Savory seafood flavors and a gentle tang give this soup its character, while the sweet potato crisp and toasted pandesal provide a pleasing contrast in texture.

Main Course: ADOBO SA DILAW CHICKEN CONFIT AND SINIGANG RISOTTO WITH GRILLED MALIPUTO.
 
Dessert: SAMPAGUITA CHEESECAKE (WITH PANDAN AND COCONUT GANACHE)
Creamy cheesecake meets fragrant pandan and rich coconut, with sampaguita lending a delicate floral note to this final course.

The Global Fusion Media group with Belmont Hotel Manila team at the PAMANA launch. Thank you for inviting us!