A symphony of soil, sea and sisterhood: ‘Filipinas’ celebrates the soul of the archipelago
‘We invite guests to embark on an immersive gastronomic experience that celebrates the richness and diversity of the Philippine islands.’
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‘We invite guests to embark on an immersive gastronomic experience that celebrates the richness and diversity of the Philippine islands.’
DIREKSYON (direction), a refined interpretation of the flavors of Central Luzon featuring maya and alugbati, complemented by goji berry agrodolce, chicken tinapa and a variety of black heirloom rice from Negros Island.
LAKAS (strength), expressed through baka, gata, laing featuring beef tenderloin, burnt coconut, labuyo pearl and creamed taro leaves, honoring the rich culinary heritage of the Bicol Region.
THE sweet finale, pamana (legacy), is presented as guyabano and kakaw (guyabano chiboust, cacao crème, San Nicolas cookie, pili florentine, and guyabano pearls), inspired by the culinary traditions of Davao, the Cacao Capital of the Philippines.
A gastronomic map of Filipinas from women chefs in Conrad Manila.
CHEF de Partie, Pastry Kitchen Doreene Ien Valencia; Chef de Partie, C Lounge Rachelyn Bautista; Junior Sous Chef, Banquets Kitchen Patricia Joson; Executive Sous Chef Kristine Davis; Sous Chef, Brasserie on 3 Jazzel Jane Borcellis; Junior Sous Chef, Brasserie on 3 Monica Francesca Manaig; and Chef de Partie, Pastry Kitchen Via Angelica Dalida.
GENERAL manager of Conrad Manila Rupert Hallam.
HOTEL manager of Conrad Manila Akshat Sinha and assistant manager for Marketing and Communications Rusty Dongaol.
BEVERAGE manager Juvelyn Gomez and restaurant manager of Brasserie on 3 Alfred Banas.
COMMERCIAL director of Conrad Manila Joanne Gomez.
ASSISTANT restaurant manager of Brasserie on 3 Joana Domingo.
DIRECTOR of Food and Beverage Jaquelyn Sunderarajo.
The culinary landscape of the Philippines has always been anchored by the maternal figures of the home kitchen — the maternal ancestors, mothers and aunts who preserved regional identity over simmering pots. Beginning 12 September, Conrad Manila pays a grand, patriotic homage to this legacy by shifting this culinary matriarchy from the domestic sphere into the spotlight of fine dining.
“Filipinas,” the latest exclusive Chef’s Table experience at Brasserie on 3, is a brilliant multi-course tasting menu woven entirely by seven exceptional female chefs from the hotel’s award-winning culinary team. DAILY TRIBUNE recently attended the annual exclusive media preview to sample this up-and-coming gastronomic feasting, experiencing firsthand how these culinary visionaries elevate homegrown flavors.
As Rupert Hallam, general manager of Conrad Manila, elegantly captures the initiative as a deliberate effort to foster cultural connection through the lens of modern luxury hospitality: “We invite guests to embark on an immersive gastronomic experience that celebrates the richness and diversity of the Philippine islands.” This is not merely dinner; it is an edible map of our heritage.
A culinary geography of pride
The “Filipinas” menu functions as a sensory atlas. Moving seamlessly from the rugged highlands of the north down to the sun-kissed plantations of the south, the tasting menu orchestrates an uncompromised narrative of national identity, proudly championed by seven pioneering culinary artists: chef Rachelyn Bautista (chef de partie, C Lounge) introduces the journey with Simula (The Beginning), highlighting Cordilleran etag; chef Monica Francesca Manaig (junior sous chef, Brasserie on 3) presents Pagbukas (The Opening), driven by Western Visayas batwan; chef Patricia Joson (junior sous chef, Banquets Kitchen) crafts Paglago (The Growth), featuring Central Luzon’s kesong puti; chef Via Angelica Dalida (chef de partie, Pastry Kitchen) refreshes the palate with Sandali (The Pause), starring local calamansi; chef Kristine Davis (executive sous chef) steers the course with Direksyon (The Direction), utilizing local catch and black heirloom rice; chef Jazzel Jane Borcellis (sous chef, Brasserie on 3) delivers Lakas (Strength), celebrating Bicol’s coconut and taro flavors; and chef Doreene Ien Valencia (chef de partie, Pastry Kitchen) concludes the voyage with Pamana (The Legacy), showcasing celebrated Davao cacao.
A legacy left behind
“Filipinas” at Conrad Manila stands as a triumphant landmark for patriotic gastronomy. It proudly rejects the notion that local heritage requires foreign validation, proving instead that the techniques learned in global kitchens can be masterfully deployed to honor our own roots.
For those who wish to experience the physical, emotional and cultural topography of our homeland on a single table, this experience is an unmissable destination.
The exclusive seven-course “Filipinas” Chef’s Table dinner event debuts on 12 September at 6 p.m. A curated four-course variation of the menu will remain available at Brasserie on 3 for lunch and dinner service following the launch.
