Savoy Hotel Manila turns dining into a story worth tasting with “Three Chefs, One Table,” a special collaboration that brings together the culinary talents of Savoy Hotels in Manila, Cebu and Boracay. The launch gathered friends from the Department of Tourism, corporate leaders, and media partners for a night of flavors that celebrate culture, creativity and collaboration.

In his welcome remarks, general manager Den Navarro described the Savoy brand as one that embraces fun and dynamism. “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.

Going beyond its curated menu, it captures the diversity of the islands and honors Filipino culinary heritage through dishes that feel comforting yet inventive. When asked what inspired the concept, Navarro shared that as an airport hotel, Savoy Manila serves travelers from around the world. The dishes were designed to provide comfort while introducing guests to Filipino cuisine. Some share similarities in preparation with international dishes, making the experience both familiar and new Guests can enjoy highlights such as Barbecue Chicken Croquette, Bantayan Scallop Rockefeller, Crab Meat Dumpling, Alugbati Salad with Crispy Danggit, and Lobster Bisque with Grilled Pan Bisaya. Seafood lovers will find Mactan Chili Crab and Steamed Pompano with Chawanmushi XO, while desserts like Queso Bibingka Cheesecake and Thai Tea Crème Brûlée offer a sweet finish.

Available throughout October, the creations are served à la carte and in weeklong buffets at Savoy Hotel Manila. More than a feast, “Three Chefs, One Table” invites guests to explore the Philippines through taste and celebrates how food can connect people and places in the most flavorful way.