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.