Pistang Pinoy (Savoy Hotel Manila, Pasay City, Metro Manila)

 

Pistang Pinoy

This May, Savoy Hotel Manila (SHM) will celebrate the Filipino brand of hospitality, tradition, taste and togetherness via the month-long (May 1 - 31, 2025) Pistang Pinoy at Savoy Hotel Manila! This culinary journey, curated by SHM Executive Chef Christian "Kit" T. Carpio, brings the vibrant and classic flavors of the country’s most iconic festivals to life through must-try regional dishes and time-honored classics across the archipelago featured in their weeklong buffets throughout the month. 

 

Savoy Hotel Manila Executive Chef
Christian "Kit" T. Carpio

Two days before the start of this culinary extravaganza, members of online and print media as well as the Department of Tourism's Ms. Sharlene Zabala-Batin (DOT Regional Director, National Capital Region), Mr. Ivanovich Dimitri "Ivan" T. Agote (DOT-NCR Supervising Tourism Operations Officer) and Mr. Gregorio "Greg" Limpin IV (DOT Project Officer for NCR) were invited to sample a preview of the dishes offered.

 

L-R: Ms. Ma Theresa  "Thess" dela Paz (SHM Director for Marketing and Communications), Mr. Ivan T. Agote (DOT-NCR Supervising Tourism Operations Officer), Ms. Sharlene Zabala-Batin (DOT Regional Director for NCR), Mr. Ferdinand "Den" Navarro (SHM General Manager) and Mr. Gregorio  "Greg" Limpin IV (DOT Project Officer for NCR)

SOUP:

Chicken Binakol – A staple at the Ati-Atihan Festival of Kalibo (Aklan), it is a soul-warming and comforting native soup delicately cooked in coconut water, young coconut meat and lemongrass.

 

Chicken Binakol

APPETIZER:

Ilocano Empanaditas – from the vibrant Tan-ok ni Ilocano Festival, it is a golden, crispy Ilocano delicacy stuffed with garlicky longanisa, egg and vegetables.

Ilocos Empanadita

Lucban Longganisa - the star of Lucban’s lively Pahiyas Festival, it is an iconic Filipino sausage known for its garlicky and slightly sour flavor.

Lucban Longganisa, Balaw-Balaw, Mustas, Gulay atbp 

Balaw-Balaw, Mustasa, Vegetables, atbp. – capturing the colorful spirit of the Higantes Festival of Angono (Rizal), it is a vibrant platter of pickled mustard leaves, native vegetables and fermented shrimps.

Sinuglaw

Sinuglaw – A delicacy at the Kadayawan Festival of Davao City, this Mindanao fusion dish is a delicious marriage of flavors and textures of smoky grilled pork and tangy fish ceviche.

 

MAIN COURSE:

Chicken Pastil – A Zamboanga La Hermosa Festival favorite, this flavorful, shredded chicken is served over warm rice and wrapped in fragrant banana leaves.

Chicken Pastil

Lumpiang Sariwa – inspired by the Singkaban Festival of Bulacan, it is sautéed vegetables wrapped in soft crepe, drizzle with rich peanut-garlic sauce and topped with crushed peanuts and fresh garlic.

Inihaw na Tuna Belly

Inihaw na Tuna Belly – Celebrated in the GenSan Tuna Festival of South Cotabato, it is a juicy, flame-grilled dish marinated in calamansi, garlic and spices.

Cebu Lechon Belly

Cebu Lechon Belly – bringing a vibrant spirit to Cebu City’s Sinulog Festival, this centerpiece dish is marinated in herbs and spices, then slow roasted to a crispy and flavorful perfection.  Crisp on the outside and tender on the inside.

Aligue Bringhe

Aligue Bringhe – From Pampanga’s Sinukwan Festival, it is a humble, fiesta-worthy Kapampangan rice dish infused with rich and savory crab fat.

Karne Frita

Karne Frita – a regular at Iloilo City’s Dinagyang Festival, it is a tangy, salty and hearty dish with tender beef slices. Simmered in a tangy soy-vinegar sauce.

 

DESSERT:

Ube Halaya – A highlight of the Panagbenga Festival of Baguio City, Benguet, this purple yam delicacy is velvety, smooth and bursting with earthy sweetness.

Ube Halaya

Jello Fruit Caps - colorful layers of gelatin, nata de coco, and tropical fruits like mango, lychee and pineapple.

Jello Fruit Caps

Manggang Hinog and Suman sa Ibus – from the SuMaKah Festival of Antipolo City (Rizal), delicately steamed suman (a sticky rice treat)  is served with sweet, ripe mango and cashew nuts.

Suman sa Ibos at Manggang Hinog

Leche Flan – a rich, creamy, indulgent, silky and universally loved custard

Fresh Fruit Skewer – a refreshing mix of mangoes, pineapples and watermelon

 

RATES:

* Fresh Off the Flame Lunch Buffet (Monday and Wednesday, 10:30 AM - 2:30 PM) - Php688 (adults) and Php388 (children, 7 to 12 years old)

* Delightful Weekend Buffet (Friday and Saturday, 6 - 10 PM) - Php1,588/pax, with live entertainment

* Lunch Buffet Treats (Tuesday and Thursday, 11:30 AM - 2:30 PM) - Php588/pax

* Sunday Family Lunch Buffet (Sunday, 12 noon - 2:30 PM) - Php1,088 (adults) and Php588 (children, 7 - 12 years old)

 

For dining inquiries, call tel: +63 (02) 5317 2817 or email: dine@savoymanila.com. 

Website: www.savoyhotelmanila.com.ph.

Greener Together: A Gathering of Media Advocates for Sustainable Tourism (Savoy Hotel Manila, Pasay City)

 

Greener Together: A Gathering of Media Advocates for Sustainable Tourism

Last April 10 to 11, the 4-star, 11-storey, 684-room Savoy Hotel Manila (SHM), the Philippines’ Leading Airport Hotel for four consecutive years (2021 to 2024), had the pleasure of welcoming online and print media professionals from the Isabela Media Club (named as such because they all got to know each other very well while covering festivals in Isabela province). All advocates for sustainable tourism, they included bloggers, vloggers, bilingual writers (English and Pilipino), a drone specialist, motoring enthusiasts, and photographers who all share a love of travel, food, motoring and adventure and a passion for telling stories via the written word, photographs and videos.

Check out "Hotel and Inn Review: Savoy Hotel Manila"

 

The Isabela Media Club with SHM executives

Upon arrival, they were all welcomed with glasses of Sampa-Lamigulaman (a welcome drink of brewed Baslur Jasmin Tea, Jasmine arnibal, banana extract and sampaguita gelatin) and, later, by the hotel’s energetic General Manager Mr. Ferdinand “Den” Navarro, a seasoned hotelier and, himself, an OFW for 17 years, together with Ms. Ma Theresa “Thessa” Dela Paz (Director of Marketing & Communications) and Mr. Karlo Evangelista, the hotel’s Compliance Manager and a sustainability champion.

L-R: Mr. Karlo Evangelista (SHM Compliance Manager),
Ms. Ma Theresa Dela Paz (SHM Marketing and Communications Manager),
Mr. Ferdinand Navarro (SHM General Manager)
and Mr. James Luna (SHM Assistant Manager for Engineering)

 

The two-day event, aptly named “Greener Together: A Gathering of Media Advocates for Sustainable Tourism.” began with an immersive tour of the hotel’s Vertical and Rooftop Gardens, where guests enjoy fresh, locally grown produce, reducing the hotel’s dependence on external food sources. 

Mr. Karlo Evangelista (right) showing media how herbs , lettuce and tomatoes
are grown in repurposed laundry chemical containers

Their associates are trained to plant and harvest the produce, which they can either purchase or donate to the kitchen, further reducing both costs and waste and helping to minimize the carbon footprint between garden and plate. 

 

The Vertical Gardens by the poolside

Mr. Den Navarro was commended for leading a holistic sustainability program anchored on three core pillars: People, Planet, and Business—a testament to their dedication to responsible and community-driven hospitality.

 

SHM's elegant Sampaguita Pin with one petal carrying the Philippine flag

Guests also learned about the Sampaguita Project, an initiative by Megaworld Hotels & Resorts (MHR) launched in 2023. The hotel’s commitment to sustainability, it aims to revitalize the sampaguita (Jasminum sambac) industry by incorporating the Philippines’ national flower into its branding. The amiable staff as well as the executives at the hotel proudly wear their sampaguita pins with elegant gold designs, with one petal carrying the vibrant colors of the Philippine flag. 

Check out "Mixing Hospitality and Sustainability at Savoy Hotel Manila"

The sampaguita-infused Sampa-Lamigulaman, our welcome drink
(photo: Mr. Azrael Coladilla)

It also engages the senses—welcoming guests with a specially concocted scent of sampaguita (with a blend of fresh herbs, eucalyptus and peppermint), traditional and nostalgic kundiman instrumental music at the lobby, and Filipino-inspired dishes and drinks—creating an authentically immersive experience.

 

Barbecue Night at the Poolside Bar

The first day concluded with a heartfelt poolside gathering at the Poolside Bar featuring a buffet of grilled favorites, accompanied by live vocal performances. 

SHM Executive Chef Christian "Kit" Carpio 
(photo: Ma Joy Calipes-Felizardo)

Later, we were also served a number of sampaguita-infused dishes and drinks crafted by 47 year old Executive Chef (since July 2022)  Christian "Kit" T. Carpio.  Also the F&B Chairman for Sustainability of Megaworld Hotels and Resorts, Kit  also had stints as the Executive Chef of other hotels such as Lennox Hotel (Dagupan City, Pangasinan, 2005 - 2006), Discovery Shores Hotel Boracay (2006 - 2009) and Richmonde Hotel  (Pasig City, 2009) as well as  St. Luke's Medical Center in Bonifacio Global City, Taguig City (2012 - 2021) and in Quezon City (2009 - 2010).

He was also the Sous Chef of Seven Suites Hotel and Observatory (2000) and Senior Sous Chef at Hilton Manila (2021 - 2022).  He was also a Culinary Arts instructor at O.B. Montessori Center (College Department) in Greenhills, San Juan City (2010).  He also managed his own restaurant in Puerto Princesa City in Palawan (Tio Rod's Restaurant Bar and Lounge (2011 - 2012) and was a co-owner of The Okavango Bar and Restaurant (2001 - 2005).

 

Sampaguita Bliss - a refreshing , Instagrammable drink
(photo: Ma Joy Calipes-Felizardo)

It started with the non-alcoholic, refreshing and sampaguita-infused Tamarind Mojito (tamarind juice with fresh mint leaves, fresh lime, panutsa syrup, Sprite and fresh sampaguita) and the Sampaguita Bliss (honey fresh lemon juice with sampaguita syrup, passion fruit syrup, jasmine tea and butterfly pea tea).  This was followed by a serving of Sampaguita Tartine, an appetizer of toast with smoked salmon, cheese, onion, capers and dehydrated sampaguita.

 

Barbecue Rub Pork Belly

Pan Seared Sea Bass with Rice Pilaf

Tres Leches Sampaguita

This was capped two entrees – Pan-Seared Sea Bass with Rice Pilaf (local sea bass with sampaguita rice pilaf, mango salsa and dried sampaguita) and the Sampaguita Rubbed Pork Barbecue (smoky, tender slices of pork belly smothered with their homemade barbecue sauce). Dessert included the creamy Tres Leches Sampaguita, a crowd favorite. 

SHM's Sampaguita Signature Massage

Later, in the evening and on to the morning of the next day, guests were treated, within the comfort of their rooms, to a relaxing and soothing, one-hour long Sampaguita Signature Massage, so named for the healing sampaguita oil used in the massage.

Salt and Pepper Chicken Skin

 

Melba Toast with Spinach Dip

The next day, prior to our departure we were again treated to lunch showcasing the newest additions to Savoy Café’s menu, again prepared by Chef Kit.  Check out Mr. Ted Claudio's (www.wazzup.ph) interview of Chef Kit, regarding these new dishes in Savoy Cafe's menu here.

We started it off with an appetizer of beautifully golden fried, crispy Salt and Pepper Chicken Skin (tossed with a flavorful blend of salt, pepper and spices, it was served with pinakurat vinegar dip) and Melba Toast with Spinach Dip (Chef Kit’s tribute to the late chef Margarita Fores, it is a warm and creamy blend of spinach, rich cheeses and a hint of garlic). 

 

Pan-Fried Milkfish

Savoy Fried Chicken

The entrees soon followed, starting with Pan Fried Milkfish (marinated deboned Dagupan milkfish with rich mushroom demi glace sauce with toasted garlic) and followed by the Savoy Fried Chicken (marinated with fresh herbs, roasted golden brown and served with vegetables and creamy au jus sauce), crunchy Crispy Pata (deep fried pig knuckles served with a savory, rich and comforting mung bean stew instead of a soy-vinegar dip) and the amazingly good Crispy Dinuguan (a perfect balance of tangy and earthy flavors, it is a rich and savory version of the popular Filipino blood stew dish made with crispy pork simmered in a flavorful blend of pork blood, vinegar, garlic and spices).

 

Crispy Pata with Mung Bean Stew

Crispy Dinuguan

As a token of Savoy Hotel’s commitment to sustainability, each guest received a curated, potted oregano (Plectranthus amboinicus) plant. Additionally, Savoy Hotel Manila donated a sampaguita seedling in each of their names to be planted at the Project PEARLS Learning Center in Bocaue, Bulacan—a simple yet powerful gesture toward a greener tomorrow and stronger local communities. Truly, a day that celebrated culture, sustainability, and meaningful connections.

Invited media's home for the night

 

Potted oregano - a fitting parting gift

Savoy Hotel Manila: 101 Andrews Ave., Newport City, 1309 Pasay City. Tel: +63 (02) 5317-2869.  E-mail: stay@savoymanila.com. Website: www.savoyhotelmanila.com.

Launch of Duchess Fine Teas (Pasay City, Metro Manila)

 

Launch of Duchess Fine Teas

Ms. Dee Ledonio, an entrepreneur who dreams big and always goes out of her way to fulfill a dream (with a Masters in Entrepreneurship at the Asian Institute of Management, she embarked on her first business venture at age 21), has added another feather in her cap of full-pledged businesses.  

 

Ms. Dee Ledonio

Already the owner/CEO of CEI Cargo, she is now in a mission to redefine tea culture, opening Duchess Fine Teas last March 27, coinciding with the opening of the World Food Expo (WOFEX) 2025 at the World Trade Center.

 

The handpicked, carefully curated selection of authentic, high-quality teas

Captivated by the aroma, packaging and artistry of a beautifully curated gift set of fine, loose-leaf teas from India she received last Christmas 2024, it sparked a lingering question, “Why is it that, in the Philippines, our tea selection is so limited.” Dee knew it was time to introduce Filipinos to the true art of tea drinking.

 

Savis (Indonesia) Tea Collection

According to Dee, “Tea is more than just a drink – its an experience, a ritual and a connection to cultures around the world. At Duchess Fine Teas, we are passionate about sourcing only the best, ensuring that every sip tells a story.”

 

The Tea Shelf (India) Tea Collection

Aiming to bring the world’s finest teas to homes, hotels, cafes and restaurants around the country, the brand introduces a luxurious yet accessible tea experience featuring a handpicked, carefully curated selection of authentic, high-quality teas. Each tea tells a story and each blend carried the heritage of its origins.

 

Monteaco (Thailand) Tea Collection

A natural, wellness-driven alternative to coffee and sugary drinks, tea, with its centuries-old reputation for healing, relaxation and sophistication, was ready to take its rightful place in the growing health-conscious community in the Philippines.

 

Tea Aroma Wheel

Their branded collection was sourced from the lush tea gardens of India (San cha, Tea Shelf, Dancing Leaf, Goodwyn, Hillcarts, Tea Trunk), the birthplace of some of the world’s most celebrated teas, and Sri Lanka, to the artisanal blends of China (Duchess Fine Teas – own label), Indonesia (Savis), Japan (Ikkyu), South Korea (Nokchawon), Taiwan (JSY) and Thailand (Monteaco).

 

Tea Collection - Monteaco (Thailand), Duchess Fine Teas (China), San Cha (India) and Savis (Indonesia)

The brand, launched through sales channels, online, retail, pop-ups, and partnership with hotels and restaurants, offers both loose-leaf and bagged premium teas, catering to tea enthusiasts and businesses alike, as well as exclusive tea accessories, luxury packaging and educational tea workshops to elevate the tea experience.

 

San Cha Tea Collection (Blush, Bloom, Palace and Splendour)

Duchess Fine Teas: E-mail: dee@duchessfineteas.com.  Website: www.duchessfineteas.com.  Mobile number: (0917) 508-5672.

Resort Review: The Zen Villas Resort (Lipa City, Batangas)

 Date of Stay: February 25 to 26, 2025

 

RATING (Scale of 1 to 10)

Location: ******

Rooms: *******

Condition and Cleanliness: ********

Staff Performance: ********

Room Comfort: *******

Food and Beverage: *******

Other Amenities: *******

Value for Money: *******

 

The Zen Villas Resort

This Bali-inspired, DOT-accredited and pet-friendly nature haven, formerly the Rose Villas Resort, is centered around an outdoor swimming pool and a garden surrounded by an assortment of leisure amenities. 

The resort entrance

It features A-frame cabins and luxurious private villas with spacious rooms, all with modern amenities such as Smart flat screen TVs, coffee and tea making facility, mini ref and safety deposit boxes. Free wifi (25 mbps) is available.

 

Premier Cabin Suite

Premier Cabin Suite interior

Premier Cabin Suite bathroom

We stayed in two of the three elegant, airconditioned A-frame Cabin Premier Villas facing the garden and swimming pools.  Each had a queen-sized bed (with trundle bed underneath and a private terrace.  The private bathroom has a rainshower head, bidet and free toiletries.

 

Family Suite

Cabin Deluxe

There are also other accommodation options.   The similarly A-frame Cabin Deluxe and Premier Room have shared bathrooms.  

Deluxe Room

Deluxe Room interior

Deluxe Room bathroom

The spacious 21 sq. m. Deluxe Room has one king sized bed and sleeps two.  The 23 sq. m. Family Suite (1 queen bed and 3 full beds) accommodates up to the 8 guests while the 25 sq. m. 2-Bedroom Suite (1 king bed, 1 queen bed and 2 full beds) can accommodate up to 10 guests.

 

Swimming pool

Sun loungers and seating area by the pool

Outdoor patio furniture

The well-maintained, rectangular swimming pools (adult and kiddie) have sun loungers and sitting areas.  Around it are a number of covered gazebos with additional seating.  

Roots Farm to Fork Restaurant

Pork sisig

Chicken burger

Its onsite Roots Farm to Fork Restaurant, offering a beautifully presented, a la carte menu of Filipino and international cuisine, serves fresh, locally sourced ingredients from Batangas. 

 

Gazebo

Gazebo

It also offers daily housekeeping, free parking and limited room service.  The resort is a little bit off the beaten path as it is located 3.8 kms. from Plaza Independencia, 3.9 kms. from San Sebastian Cathedral, 4 kms. from Claro M. Recto Park, 4.4 kms. from The Farm at San Benito, 5.6 kms. (a 20-min. drive) from SM City Lipa and 8.9 kms. (a 25-min. drive) from Club Malarayat Golf and Country Club.

 

The resort's Reception Area

Overall, we had a pleasant and very relaxing overnight staycation at the resort. The Cabin Premier Villas we stayed in was very nice.  However, with the trundle bed out (we were three in the room), it was very difficult getting around to the bathroom.  Will try the more spacious Deluxe Room next time.

 

Fountain

Bridge

The staff was very friendly and accommodating.  The restaurant offerings were very tasty, the servings were generous and the prices were reasonable.  The high-speed wifi was consistent and good.  The garden was very nice but, as with most places with lots of plants, mosquitos are ever present and there’s no helping that. 

 

L-R:Jandy, the author, Grace, Beth Espinosa and Reden Espinosa

The Zen Villas Resort: Purok 6B, Brgy. San Jose, Lipa City, Batangas. Tel: (04) 773-3149.  Mobile number: (0956) 736-0719.  E-mail: zenvillasresortph@gmail.com. Website: www.thezenvillasresort.com.