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. Maritess 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.