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| L-R: Chef Marco "Coke" Semblante, Chef Vincent Yves Cabahug and Chef Christian "Kit" Carpio |
Last
September 30, Savoy Hotel Manila proudly unveiled, to members of online and
print media, Three Chefs, One Table, a first-of-its-kind culinary collaboration
bringing together the creative talents of three Savoy Hotels across the
Philippines—Chef Christian "Kit" Carpio of Savoy Hotel Manila, Chef Marco
“Coke” Semblante of Savoy Hotel Mactan
Newtown, and Chef Vincent Yves Cabahug of Savoy Hotel Boracay Newcoast. The launch was also graced by friends
from the Department of Tourism, corporate leaders, and General Managers, making
the celebration truly special.
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| GM Ferdinand "Den" Navarro of Savoy Hotel Manila |
In
his welcome remarks, Savoy Hotel Manila General Manager Ferdinand "Den" Navarro shared that the Savoy
brand positions itself as a fun and dynamic hotel that always spices up the
guest experience. “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.
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| L-R: Chef Martin "Panky" Lopez (Megaworld Hotels and Resorts Corporate Chef), Ms. Maia Israel (Savoy Hotel Boracay Newcoast GM), Chef Kit Carpio, Chef Coke Semblante, Chef Vincent Cabahug, Ms. Sharlene Batin (Assistant Secretary DOT), GM Den Navarro and Mr. Mr. Gregorio "Greg" Limpin (Tourism Operations Officer II of DOT) |
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| L-R: Mr. Josef Victor "Jot" Chiongbian (Savoy Hotel Mactan Newtown GM), Chef Coke Semblante, Den Navarro (GM of Savoy Hotel Manila), Chef Kit Carpio, Chef Vincent Cabahug and Ms. Maia Israel (Savoy Hotel Boracay Newcoast GM) |
More than just a feast, Three Chefs, One Table underscores the brand’s commitment to celebrating culture, sustainability, and inclusivity. Each dish is crafted not only to delight the palate but also to honor local heritage and tell a story worth sharing.
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| Fiends from online and print media who graced the event |
Guests
at the launch were treated to a showcase of flavors. They include:
Chef Vincent’s Barbecue Chicken Croquette ((₱300) - golden-crisp croquettes filled with smoky barbecue chicken, paired with a tangy house-made sauce). Part of the newly reimagined all-Filipino menu at Savoy Café, it offers a playful twist on a comfort favorite that brings together the bold, smoky flavors of traditional Filipino chicken barbeque and the crispy golden goodness of croquettes. This classic Chicken barbeque from the Visayas region is transformed into crispy, bite-sized croquettes, with each bite combining the juicy, flavorful chicken with a satisfying crunch, making for a delicious twist on a beloved Filipino dish. Made with minced chicken breast, garlic, onions, and mashed potato, the mixture is infused with a tangy barbeque sauce and a delicate hint of lemongrass, then breaded and fried until crisp and golden. Served with a smoky barbecue dip and fresh microgreens, this dish captures the balance of familiar Filipino flavors with a touch of refinement.
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| Barbecue Chicken Croquette |
Chef Kit’s Crab Meat Dumpling - delicate dumplings brimming with fresh crab meat and crab roe, served with black vinegar and ginger dip.
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| Crab Meat Dumplings |
Chef Kit’s Cucumber and Seaweed Salad - crisp cucumber ribbons and marinated seaweed tossed in sesame dressing for a refreshing bite.
Chef Vincent’s Alugbati Salad with Crispy Danggit (₱300) - drawing inspiration from Cabahug’s Cebuano roots, it is a refreshing highlight of Savoy Café’s newly launched all-Filipino menu. Fresh alugbati leaves, tomatoes, onions, and cucumber are tossed in a light calamansi-honey vinaigrette, then topped with crispy danggit for a savory crunch. Flavored with danggit bits instead of salt, this signature dish celebrates the vibrant flavors of Cebu while showcasing Chef Vincent’s philosophy of honoring local ingredients in refined yet approachable ways. Both bright and nourishing, it reflects the essence of Filipino dining, fresh, flavorful, and rooted in tradition. Inspired by the famous danggit and alugbati from his hometown in Cebu, Cabahug created a salad that showcase the best of our local flavors. the crunch of the danggit paired perfectly with the tender, slightly bitter greens, creating a delightful mix of textures and flavor.
Chef Coke’s Sugba – Grilled Tuna Belly with Spicy Papaya Salad - char-grilled tuna belly complemented by a zesty green papaya salad, balancing smoky, tangy, and spicy notes.
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| Sugba – Grilled Tuna Belly with Spicy Papaya Salad |
Chef Coke’s Emperador Brandy-Infused Cebu Skipper Lobster Bisque with Grilled Pan Bisaya - a flavorful lobster bisque enriched with a splash of Emperador brandy, served alongside smoky grilled local bread.
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| Emperador Brandy-Infused Cebu Skipper Lobster Bisque with Grilled Pan Bisaya |
Chef Vincent’s Fisherman’s Pie (₱750) - a comforting coastal classic of fresh seafood in creamy béchamel, topped with golden mashed potatoes, is part of the halal-certified menu at Vienne Lobby Lounge, It reimagines a classic comfort dish with a Filipino coastal touch. Made with shrimp, squid, mussels, and white fish, the seafood is gently folded into a rich, creamy béchamel before being topped with fluffy mashed potatoes and cheese, then baked to golden perfection. Served warm in individual ramekins, this dish reflects Chef Vincent Cabahug’s philosophy of creating food that is both soulful and inclusive, honoring tradition while welcoming every guest to the table. Mentored by a Michelin-starred chef and with his Filipino roots, Cabahug crafted the Fisherman’s Pie that blends global techniques with local flavors, fresh seafood, fragrant lemongrass, and a hint of chili flakes that come together in creamy, comforting casserole that’s both familiar and innovative.
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| Fisherman's Pie |
Chef Coke’s Mactan Chili Crab - juicy crab coated in bold Mactan-style chili sauce, a true seafood indulgence.
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| Mactan Chili Crab |
Chef Kit’s Steamed Pompano with Chawanmushi XO - whole pompano steamed to perfection, paired with silky Japanese egg custard and XO sauce.
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| Steamed Pompano with Chawanmushi XO |
Chef Kit’s Sizzling Pan-Roasted Stuffed Squid - tender squid filled with cheese, herbs, and vegetables, pan-roasted and served sizzling with a savory glaze.
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- Chef Coke’s Rosquillos & Salvaro Ice Cream Sandwich with Salted Caramel Sauce - a playful Cebuano-inspired treat with crispy Salvaro biscuits, creamy ice cream, and rich salted caramel drizzle.
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| Rosquillos & Salvaro Ice Cream Sandwich with Salted Caramel Sauce |
Chef Vincent’s Queso Bibingka Cheesecake (₱480) - the new signature dessert of Savoy Café’s all-Filipino menu, is a fusion delight that brings together the creamy richness of cheesecake and the nostalgic flavor of queso bibingka, elevated with a zesty calamansi glaze and a touch of vanilla. Finished with grated queso de bola, toasted coconut, and a drizzle of caramel, it’s a modern indulgence that honors tradition while offering guests a distinctly Filipino sweet ending. Inspired by the famous bibingka growing up in Cebu, Cabahug has taken this traditional dessert to the next level by infusing it with the purple yam’s signature flavor and creamy cheesecake layer. creating a unique dessert experience that’s both familiar and innovative. The result is a sweet and creamy treat that showcases the best of Cebuano flavors with a modern twist.
Chef Vincent’s Pulpo a la Parilla (Grilled Octopus, ₱180) - soon to debut as part of Vienne Lobby Lounge’s new international menu, it is set to be a standout dish. Featuring perfectly grilled octopus with tender marble potatoes and a vibrant malunggay pesto, it brings a local Filipino touch to a Mediterranean favorite. The dish embodies Cabahug’s signature approach, blending global inspiration with local flavors, and is poised to delight both international travelers and Filipino diners. With its balance of smoky, savory, and herbaceous notes, it promises to be one of the exciting successes of the new menu. Inspired by Cebu’s coastal charm, this dish brings together this kind of ocean delight with crispy fried potatoes and a sprinkle of malunggay’s peppery goodness, echoing the island’s flavors.”
Savoy Hotel Manila: 101 Andrews Ave., Newport City, 1300 Pasay City. Website:
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