Savoy Hotel Manila has been curating food festivals that give people a taste of the various local cuisines that deserve attention not only from food
From left: Savoy Hotel Boracay executive chef Nicks Valmeo, Savoy Hotel Manila executive chef Kit Carpio, and Savoy Hotel Manila general manager Den Navarro
The ‘Inubarang Manok’ is dish that has a slow-cooked chicken in coconut milk with lemongrass, ginger, and ‘ubad’ “As the Philippines’ Leading Airport Hotel, we have guests who stay with us while en route to various parts of the country. Serving Boracay Island’s iconic dishes at our very own Savoy Café gives our guests a taste of vacation even before they reach their destination,” said Savoy Hotel Manila general manager Den Navarro.Speaking on the dishes, Valmeo shared how the curated menu was inspired by his experience when it came to the food that customers usually requested from him.
Despite the challenges, Carpio believed that the dishes from Boracay will be loved by the hotel’s patrons because of how it is made.
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