Savoy Hotel Manila officially launched "Three Chefs, One Table," a unique event bringing together head chefs from Savoy Hotels in Boracay, Cebu, and Manila for a special culinary collaboration.
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| Fr L-R Chef Coke Semblante, Chef Vincent Cabahug, & Chef Kit Carpio |
The event, which aims to encourage travel and celebrate Filipino culture, features a menu of signature dishes like Bantayan Scallop Rockefeller, Mactan Chili Crab, and Steamed Pompano with Chawanmushi XO.
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| GM Den Navarro of Savoy Hotel Manila |
GM Den Navarro explained that the Savoy brand aims to be a fun, dynamic hotel that always enhances the guest experience. He noted that by showcasing the cuisines from all three locations (Cebu, Boracay, and Manila), the collaboration is meant to inspire guests to travel to those destinations.
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| Steamed Pompano with Chawanmushi XO |
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| Sugba Grilled Tuna-Belly with Spicy Papaya |
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| BBQ Chicken Croquette |
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| Mactan Chili Crab |
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| Sizzling Pan Roasted Stuffed Squid |
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| Crab Meat Dumplings |
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| Fisherman's Pie |
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| Thai Creme Brulee |
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| Three Chefs, One Table Full Menu |
This exclusive menu will be served throughout October at Savoy Hotel Manila, available as both à la carte options and week-long buffets.
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