Nights at Zabana (Savoy Hotel Manila, Pasay City)

 

Official Launch and Media Night of Nights at Zabana

June is extra special at Savoy Hotel Manila (SHM) as they celebrate their anniversary on this month.  This year they will be celebrating 8 remarkable years of heartfelt Filipino hospitality by raising a glass to it, in the most flavorful way, through its Nights of Zabana, a unique celebration of destination flavors, creative mixology, and culinary artistry, from June 1–8, 2026. 

Four of Megaworld Hotels and Resorts (MHR) Executive Chefs

Nights of Zabana is a week-long showcase of signature cocktails, curated pairings, and destination-inspired flavors brought to life by guest bartenders and Executive Chefs from SHM’s sister properties under Megaworld Hotels & Resorts (MHR), including Belmont Hotel Iloilo, Chancellor Hotel Boracay, Savoy Hotel Mactan Newtown, and Twin Lakes Hotel, with each hotel presenting signature creations crafted using Zabana Rum.  Eight days, five destinations. 

GM Den Navarro delivering his Welcome Speech

“As we celebrate Savoy Hotel Manila’s 8th anniversary, Nights of Zabana brings together flavors, stories, and experiences from across our hotel portfolio for eight unforgettable nights. More than a showcase of exceptional cocktails, it is a celebration of meaningful connections, shared experiences, and the warm hospitality that defines Megaworld Hotels & Resorts,” said Den Navarro, General Manager of Savoy Hotel Manila.

For the first time, Savoy Hotel Manila will bring together guest bartenders and Executive Chefs from these destinations to present Zabana-inspired cocktails and mocktails, paired with regional hors d’oeuvres, that best represent their local flavors and experiences. For eight consecutive evenings, guests can enjoy live signature cocktail preparation, interact with talented mixologists, and discover the stories, via meaningful conversations, behind every signature pour and pairing.

Managing Director of Megaworld Hotels & Resorts Ms. Cleofe Albiso 

More than just a cocktail event, Nights of Zabana celebrates the distinct identity of each destination and highlights the versatility of one proudly Filipino spirit — Zabana — through elevated mixology and thoughtfully curated cuisine. It also serves as a special opportunity to introduce and showcase their newly opened sister properties, Belmont Hotel Iloilo and Chancellor Hotel Boracay. 

Welcoming guests and celebrities for the Nights of Zabana

During the official launch and opening media night, on June 1, 2026, online and print media partners, tourism stakeholders, industry friends and valued guests were among the first to experience this exciting milestone celebration, the first collaborative cocktail showcase of its kind within Megaworld Hotels & Resorts.  Before the event started, they were treated to a buffet dinner spread at Savoy Cafe.  During the event, overnight and three days/two nights stays at select Megaworld Hotels and Resorts (MHM) hotels as well as one-hour signature massage and SHM dinner buffet for two gift certificates were raffled off. 

Savoy Hotel Manila - L-R: Habal-Pedikab-Dyip

Bartender of Savoy Hotel Manila Mr. Ian Abrantes

Savoy Hotel Manila Executive Chef Christian "Kit" Carpio introduced comforting and familiar creations like the refreshing Dyip paired with Zabana Rum Cured Salmon Sinuglaw, the velvety Pedikab served with Brandy-Glazed Beef Short Rib Bao, and the warm alcohol-free Habal complemented by Kesong Puti & Honey Rum Samosa.

Belmont Hotel Iloilo - L-R: Pine Batuan Iced Tea-Ilonggo Breeze-After Glow

Belmont Hotel Iloilo Executive Chef Carlo Villaluz brought the tropical warmth to the bar with After Glow, Ilonggo Breeze, and Pine Batuan Iced Tea, each one thoughtfully inspired by the flavors and spirit of their destination, and served alongside hearty, regional bites.

 

Twin Lakes Hotel - L-R: Taal Sunset Rhum Punch-Barako Old Fashioned-Calamansi Coconut Fizz

Twin Lakes Hotel Executive Chef Ynan Soriano Del Rosario brought the comforting and soulful flavors of Tagaytay, influenced with Batangas favorites, to every pour with their refreshing Calamansi Coconut Fizz paired with Ensaladang Talong with Inasal Shrimp, the Barako Old Fashioned served alongside hearty Bulalo Croquettes with Bone Marrow Aioli, and the Taal Sunset Rhum Punch complemented by tender Adobo sa Dilaw na Manok Skewers.

 

Savoy Hotel Mactan Newtown - L-R: Luntian Brisa-Mango De Jasminum-Lakambini Sour

Savoy Hotel Mactan Newtown Executive Chef Joan Coke Semblante brought the island-inspired flavors of Cebu as we sipped on the Lakambini Sour paired with Kinapusan Chips with Aged Spicy Tuba Vinegar, the fragrant Mango de Jasminum served alongside Shrimp Yakitori with Thai Green Curry, and the Luntian Brisa complemented by Tuna Carpaccio with Calamansi Ponzu.

 

Chancellor Hotel Boracay L-R Zabana Old Fashioned-Frost Berry Fizz-Ginlime Infusion

Bartender Mr. Jover Ramones of Savoy Hotel Mactan Newtown 

Chancellor Hotel Boracay Executive Chef Richard Sumo brought the island energy with refreshing citrus and berry-forward creations like Ginlime Infusion paired with Bar Lime Gin Tuna Kinilaw, the refreshing Frost Berry Fizz served alongside Deep-Fried Calamari, and the bold Zabana Old Fashioned complemented by smoky Pork Barbecue Ribs Tacos.

L-R: Savoy Hotel Manila (SHM) General Manager Den Navarro, Media Friends & Ivan Agote Assistant Regional Director Dept of Tourism NCR, & SHM Executive Chef Kit Carpio

Adding a playful element to the celebration, guests were invited to vote for the cocktails they believed best suited three occasions: Date Nights, Business Meetings, and Chill-Out Nights. The activity highlighted the versatility of the featured drinks while encouraging guests to discover their own personal favorites. At the end of the voting, Mango de Jasminum emerged as the crowd favorite for Date Nights, impressing guests with its refreshing and romantic flavor profile. For Business Meetings, the sophisticated and timeless Zabana Old Fashioned took the top spot, while Pedikab from Savoy Hotel Manila was hailed as the preferred cocktail for Chill-Out Nights, perfectly capturing the relaxed and easygoing spirit of the occasion.

Cheers to Zabana

During the event, overnight and three days/two nights stays at select Megaworld Hotels and Resorts (MHM) hotels as well as one-hour signature massage and SHM dinner buffet for two gift certificates were also raffled off. 

SHM GM Den Navarro drawing the lucky winners

Savoy Hotel Manila: 101 Andrews Ave., Newport City, 1309 Pasay City. Tel: +63 (02) 5317-2869 and 5317-2817.  E-mail: dine@savoymanila.com and stay@savoymanila.com. Website: www.savoyhotelmanila.com. 

Savoy Hotel Mactan Newtown: The Mactan Newtown, Newtown Blvd, Lapu-Lapu, Cebu. Tel: (032) 494 4000. Mobile number: (0917) 868-6746. E-mail: reserve@savoymactan.com.  Website: www.savoyhotelmactan.com.ph. 

Chancellor Hotel Boracay: Newcoast Drive, Boracay Newcoast, Barangay Yapak, Boracay Island, Malay, 5608 Aklan. Tel: (036)286-1300. Mobile numbers: (0917) 555-5555. E-mail: stay@chancellorboracay.com. 

Twin Lakes Hotel: Tagaytay - Nasugbu Highway, Laurel, 4221 Batangas. Tel: (043) 302-1688.  Mobile numbers: (0917) 853-7468 and (0917) 846-1389. E-mail: reservations@twinlakeshotel.com.ph. Website: www.twinlakeshotel.com.ph. 

Belmont Hotel Iloilo: Festive Walk Road, Iloilo Business Park, Enterprise Rd, Mandurriao, Iloilo City, 5000. Tel: (033) 328-7888. Mobile number: (0917) 817-9281. E-mail: stay@belmontiloilo.com.

Closing and Turnover Ceremony of Filipino Food Month (Metropolitan Theater, City of Manila)

 

Conclusion and turnover ceremony of Filipino Food Month 2026 

Last May 6, Wednesday, the celebration of Filipino Food Month 2026, a month-long celebration of Filipino food and culinary heritage, officially concluded at the Metropolitan Theater Ballroom, the same venue where it was launched last April 6 with the theme, "Connected by Taste," focused on the appreciation, preservation, and innovation of Filipino food traditions.

 

Ms. Marichu G. Tellano (NCCA Deputy Executive Director for Administration and Support Services)

Dr. Paulo Benito S. Tugbang (DOT Office for Product Development Director)

The late afternoon affair, covered by online and print media, was attended by the National Commission for Culture and the Arts (NCCA), the Department of Tourism (DOT, the Department of Agriculture (DA), and the Philippine Culinary Heritage Movement (PCHM), the four lead agencies of Filipino Food Month 2026.  During the closing ceremony, these four agencies looked back on the various projects and events held throughout the month-long celebration.

 

Mr. Jose Antonio Miguel “Jam” Melchor (PCHM Founder and President)

Atty. Genevieve E. Valicaria-Guevarra (DA Assistant Secretary for Agribusiness, Marketing, and Consumer Affairs)

Hosting responsibilities for Filipino Food Month usually rotate annually among the four partner agencies and a highlight of the ceremony was the symbolic turnover of the hosting responsibilities, from the NCCA, to the DA, which will lead the celebration for 2027, through the presentation of a tingkep, a traditional handwoven lidded basket crafted by the Pala’wan Indigenous Peoples of Southern Palawan. The tingkep symbolizes the abundance, richness, and diversity of Philippine gastronomy.

 

Presentation of tingkop symbolizing the abundance, richness, and diversity of Philippine gastronomy

Representatives from the four lead agencies of Filipino Food Month 2026

During the event, partners were also recognized. Present were Ms. Marichu G. Tellano, NCCA Deputy Executive Director for Administration and Support Services; Dr. Paulo Benito S. Tugbang, DOT Office for Product Development Director, Mr. Jose Antonio Miguel “Jam” Melchor, PCHM Founder and President; and Atty. Genevieve E. Valicaria-Guevarra, DA Assistant Secretary for Agribusiness, Marketing, and Consumer Affairs, who each delivered messages of support and solidarity for the continued promotion of Filipino culinary heritage.

 

Malabon National High School's Tanghalang Bagong Sibol Theatre and Dance Co.

The press conference and ceremony also featured  a cultural performance of Malabon National High School's  Tanghalang Bagong Sibol  Theater and Dance Co. (formed in 1997, it bagged awards during the 6th China-ASEAN Theatre Week in 2018) and a live performance of the Filipino Food Month theme song by Filipino folk musician, singer and song writer Ms. Junelle "Bayang" Otero-Barrios. The event culminated in an ASEAN-inspired celebratory merienda cena, reflecting the FFM 2026 theme and the Philippines' ASEAN chairship for the year.

 

Cocohogo at Destileria Limtuaco booth

Sampling champorado at the Kusina ni Mama Sita booth

Guests also got to try out Heirloom Rice + Cacao Champorado (roasted pure cacao blended with glutinous rice resulting in an intensely chocolate-flavored rice porridge) and Beef Pares from the Kusina ni Mama Sita booth as well as Cocohogo is a premium Philippine coconut cream liqueur launched by Destileria Limtuaco in August 2025. It blends real coconut cream with their signature pot-distilled rum, creating a velvety, tropical liqueur aimed at providing a smooth, "summer in a bottle" experience.

Philippine Launch of InvisaCook (Makati City, Metro Manila)

 

Philippine Launch of InvisCook at Bar Pintxos in 8 Rockwell

A new “invisible” induction cooktop that integrates directly beneath the countertop, representing a pivotal shift in high-end kitchen design, is now in the Philippines.  Called InvisaCook, it taps into a growing preference for kitchens that look less like work zones and more like extensions of the living area.  The device slides beneath a custom worktop designed by Spanish interior architect Luis Enrique Castillo of Linea Casa which leaves the surface completely clean. No burners, no glass panels, no metal grates—just a clean slab that doubles as your cooking space. 

Interior architect Luis Enrique Castillo of Linea Casa

By removing the visual interruption of a traditional hob, the technology resolves a long-standing aesthetic obstacle for interior designers and meets the rising market demand for seamless, uninterrupted surfaces in luxury residential and commercial projects. This concept is starting to catch attention, especially among homeowners leaning into Minimalist, “everything-in-its-place” interiors. 

 

The custom worktop designed by interior architect Luis Enrique Castillo

Last March 18, InvisaCook was launched in the Philippines at Bar Pintxos at 8 Rockwell in Makati City. InvisaCook is exclusively sold, locally, by Haig & Lee who brought in the technology.  Mr. Alvin R. Lim, General Manager/Managing Director of Haig & Lee Import Export Corp., said, “Designers have been wrestling with the eyesore of a visible hob for years.” He added, “The moment we learned about InvisaCook – a truly invisible induction cooktop and the local penchant of homeowners for seamless, Instagram‑ready interiors, we saw how it will be the kitchen technology of the future and the perfect fit for the local market.”

 

Mr. Alvin R. Lim, General Manager/Managing Director of Haig & Lee

Like any induction hob, InvisaCook works by creating an electromagnetic field that heats magnetic cookware directly. It also won’t heat unless it detects the right kind of compatible cookware and, if something unusual is placed on top, it shuts off. It’s more energy-efficient, compared to gas, and doesn’t produce open flames, which could be a plus for some households. 

Lim explained, “The technology is powerful enough to send the field through the countertop material.” He noted, “Sintered stone is the ideal medium – it’s non‑ferrous, durable, and lets the magnetic field pass without loss.” The unit offers precise temperature control and can be set up in one to five zones. Users can operate it via a dedicated app. Lim said, “You can control the hob from your tablet or phone. With InvisaCook, you get a high‑performance cooking hob without the need to sacrifice aesthetics.” 

Mr. Fabio Biavashi, Director of InvisaCook Asia-Pacific

Installation is quick. “The installation itself is surprisingly swift – once the slab and power are ready, the unit slides in and is hooked up in 1‑2 hours,” Lim said. He added, “We coordinate closely with the installer to ensure the cut‑out is perfect and the electrical work meets safety standards.” 

Safety features include pan detection, a foreign‑object‑detection system with a flashing red LED and audible alert, and a surface‑temperature monitor. Lim noted, “The hob won’t heat unless a compatible pan is detected, and it has a foreign‑object‑detection system that shuts down with a flashing red LED and audible alert.”

Arch. Luis Enrique Castillo praised the design freedom. He said, “Because the cooktop is hidden, we can treat countertops as part of a design instead of as a functional element. For me as a designer this is key to create unique spaces with pure forms.” He added, “The invisible cook‑top creates a seamless, functional and beautiful kitchen, especially for condominiums where space is limited and open‑plan design provides a premium and unique experience to a home.”

A Spanish feast of paella, tapas and Jamon Serrano

Castillo also highlighted the social impact. “When the cooking surface disappears, the social space expands. You can have dinner parties where the kitchen and dining area truly merge, without anyone ever seeing a burner,” he said.

InvisaCook comes in five models, all ranging from 97 °F (36 °C) to 400 °F (205 °C). The system promises up to 90 % thermal efficiency and can boil water up to 50 % faster than gas. It includes a three‑year warranty. 

Chef Mikel Arregi Satrustegi cooking paella 

During the Philippine launch, Bar Pintxos, known for its authentic Spanish taps and pintxos, treated media guests to a Spanish feast of paella, callos, tapas and Jamon Serrano paired with Sangria and wine.  Afterwards, Bar Pintxos’ young Chef Mikel Arregi Satrustegi, from the Spanish coastal town of Orio in the Basque region of Guipuzcoa, showcased the IvisaCook technology by cooking paella, live, directly on a seamless concealed surface, demonstrating the convenience of a “no stove, no burner” setup.

 

Spanish paella over an InvisaCook worktop

Homeowners, hotels and developers can order InvisaCook through Mr. Wilbert Sy, Haig & Lee’s Business Development Manager, at mobile number (0917) 1 34-7304 or via via email at info@lnvisaCook.ph.  For more information, check out the  InvisaCook Asia‑Pacific website. 

Bar Pintxos: G/F, 8 Rockwell, Hidaldo Drive cor. Plaza Drive, Makati City, 1200 Metro Manila. Mobile number: (0905) 796-8729. E-mail: grupobarpintxos@gmail.com and barpintxos2015@gmail.com.

Bubur Lambuk: Sharing a Ramadan Tradition (Makati City, Metro Manila)

 

Bubur lambuk

Last Tuesday, March 10, in the spirit of the holy, fasting month of Ramadan, the Embassy of Malaysia in Manila celebrated the tradition of sharing and community (gotong-royong) during Ramadan by preparing and sharing the traditional bubur lambuk at the Malaysian ambassador’s residence (1487 Carissa Street, Dasmariñas Village, Makati City).

 

Ambassador Dato' Abdul Malik Melvin Castelino

His Excellency Malaysian Ambassador to the Philippines Dato' Abdul Malik Melvin Castelino hosted the event which highlights a long-standing tradition where the Malaysian embassy shares this special dish with friends, government officials, partners, and the community to promote unity and friendship and foster strong bilateral relations between Malaysia and the Philippines. 

 

Media guests

According to the ambassador, “preparing bubur lambuk is not just about cooking—it is a symbol of community unity. The way bubur lambuk is prepared is a community affair, where we bring together friends and community members to cook this delicious porridge and distribute it to our friends, families, and colleagues in the community.” 

 

Chef Amnar Syafig Bin Ayob

He added that “activities like this strengthen understanding, respect, and peace between Malaysia and the Philippines. It is a truly cultural exercise of bonding, mutual understanding, respect, tolerance, and peaceful co-existence. I hope that during this month of Ramadan, this spirit of peace, reflection, and helping the marginalized continues.”

 

Bubur lambuk ingredients

Bubur lambuk is a well-known traditional, savory Malaysian rice porridge dish designed to be nourishing for breaking the fast during the month of Ramadan in Malaysia. It is made with rice, meat (beef), spices, coconut milk and various vegetables, and is often distributed to family and friends.  This year's bubur lambuk was shared with President Ferdinand R. Marcos, Jr., Cabinet Secretaries, members of the Congress, senior government officials, members of the diplomatic corps, and friends of Malaysia.

The cooking demonstration

Mr. Amnar Syafig Bin Ayob, the prominent embassy chef, together with embassy staff, prepared the dish.  Responsible for culinary diplomacy, promoting Malaysian cuisine, he frequently collaborates and works closely, for events, with Malaysian and Filipino chefs, including Chef Edwin Santos of Makati Shangri-La and Chef Miguel Cabel Moreno, to foster diplomatic ties through food.  Last November 2025, he recently led a two-week Malaysian gastronomic showcase at Circles Event Café, Makati Shangri-La in featuring dishes like rojak pasembur, nasi minyak, and mee kari.

 

Ready to serve bubur lambuk.....

He demonstrated the traditional cooking process of bubur lambuk which takes around three hours. They started the process at 8 AM. The ingredients used were similar to Filipino lugaw - onions, garlic, lemongrass, salt and, for aroma they used pandan, chives and cilantro. They also used jasmine rice for the congee and coconut milk. 

Mr. Mohd Faizal Sharip, Malaysian Tourism Attaché and Director, emphasized the importance of tourism ties between Malaysia and the Philippines, including the exchange of culture, food, and experiences, saying “In terms of tourism, it’s not only tourism but also culture. We can promote and introduce food, tourism, and gastronomy relations—Philippine food delicacies in Malaysia and Malaysian promotions in the Philippines.” 

 

Bubur lambuk being packed for distribution and sharing

Highlighting the importance of the Philippines as a key tourism partner of Malaysia, Mohd Faizal Sharip added, “In terms of overall tourist arrivals in Malaysia, the Philippines ranks seventh. That shows how important the Philippines is to the Malaysian market. Even though our major markets are Singapore, Thailand, China, and India, the Philippines remains an important partner in the Southeast Asian region.”  

This Ramadan, aside from the preparation and sharing of bubur lambuk, the Malaysian Embassy also carried out various activities including corporate social responsibility initiatives for communities and schools in the Philippines. Malaysian tourism officials also announced the upcoming Philippine–Malaysia Culinary Exchange, at the end of April, which will feature a Malaysian food promotion at Solaire Resort, Entertainment City, introducing traditional Malaysian cuisine to Filipinos. Simultaneously, a Philippine food promotion will be held in Malaysia to showcase Filipino cuisine and delicacies to the Malaysian market.

Savoy Hotel Manila Welcomes the Year of the Horse with a Vibrant Lunar New Year Celebration

 

On February 17, 2026, Savoy Hotel Manila will invite guests and the community to usher in the Lunar New Year with a vibrant and meaningful celebration, highlighted by the rhythmic beat of drums and the dynamic movements of the traditional Dragon and Lion Dance performance at the hotel lobby, an enduring tradition believed to bring prosperity, good fortune, and positive energy for the year ahead.

 

The traditional Dragon and Lion Dance

Open to all hotel guests and visitors, it offers a colorful and culturally rich way to welcome, at exactly 9:08 AM, the Year of the Horse. More than a spectacle, the celebration reflects Savoy Hotel Manila’s commitment to honoring traditions that bring families and communities together. Guests can witness the vibrant choreography up close, capture memorable moments, and experience the symbolism of renewal and abundance that defines the Lunar New Year.

 

Chinese Lunar New Year Lunch Buffet

Following the morning festivities, Savoy Café will host a festive Chinese New Year Lunch Buffet, from 11:30 AM to 2:30 PM, featuring a thoughtfully curated spread of auspicious dishes prepared by the hotel’s culinary team. Highlights include Salmon Yee Sang, Crispy Jellyfish Salad, assorted Dim Sum, Steamed Whole Fish, Beef with Broccoli, Yang Chow Fried Rice, and a Crispy Lechon Belly Carving Station.  Sweet endings such as Tikoy, Butchi, Mango Sago, and Chinese New Year-themed desserts complete the celebratory feast.

 

Lunar New Year Journeys Stay

For those looking to extend the celebration, Savoy Hotel Manila also offers a Lunar New Year room package starting at PHP 4,700, which includes an overnight stay in a Standard Room, buffet breakfast for one, a sweet red bean pastry welcome amenity, a commemorative horse keychain symbolizing prosperity, and exclusive dining and spa discounts. 

Conveniently located near Ninoy Aquino International Airport Terminal 3 via Runway Manila (with seamless access to Terminals 1 and 2 via the Skyway),  Savoy Hotel Manila, a homegrown brand under Megaworld Hotels & Resorts (MHR), the Philippines’ largest hotel operator chain, exemplifying Filipino hospitality through its signature Sampaguita Service, provides a seamless stay for both leisure and business travelers welcoming new beginnings in 2026. As the Year of the Horse begins, Savoy Hotel Manila continues to create meaningful moments—where traditions are honored, families gather, and every celebration is shared in the spirit of warmth and hospitality.

 

Savoy Hotel Manila

Savoy Hotel Manila: 101 Andrews Ave., Newport City, 1300 Pasay City, Metro Manila. Tel: +63 (02) 5317-2869.  E-mail: stay@savoymanila.com. Website: www.savoyhotelmanila.com.