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.
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