Cuisine serves as a profound medium for cultural exploration, capturing the narrative of a place, its history, community, and lifestyle. In recognition of this, SM Hotels and Conventions Corporation (SMHCC) has launched “Gateway to Gastronomy.”
This group-wide initiative weaves together regional culinary narratives to offer guests an authentic taste of Philippine heritage during their stay.
Aligning with the National Culinary Roadmap
This campaign directly reinforces the Department of Tourism’s Food and Gastronomy Tourism Roadmap 2024–2029. This national strategy aims to establish the Philippines as Southeast Asia’s premier culinary destination by highlighting regional cuisines, fostering hospitality partnerships, utilizing local ingredients, and designing engaging culinary experiences.
Through this initiative, SMHCC reimagines its hotels as cultural hubs where travelers can engage with the history and traditions underlying Filipino gastronomy. Each property celebrates its local heritage, showing guests both what Filipinos consume and why these culinary customs endure.
Empowering Communities and Preserving Traditions
Underscoring the vision behind the campaign, Leah Magallanes, Vice President for Quality and Sustainability at SM Hotels and Conventions Corporation, remarked:
Every destination has a story to tell, and food is one of its most powerful storytellers. Through Gateway to Gastronomy, we celebrate the richness of our local culinary traditions while supporting the Department of Tourism’s vision of making Philippine gastronomy a compelling reason to travel.”
Beyond offering memorable dining experiences, this campaign strengthens our partnerships with local farmers, fisherfolk, artisans, and food producers, helping preserve regional food traditions while creating opportunities for the communities that keep these culinary legacies alive.” she noted.
From Historic Highlands to Coastal Coves: Culinary Tales of Luzon
To bring this vision to life, individual properties have curated distinct culinary experiences that reflect their geographic roots:
Taal Vista Hotel presents “Mga Bayan ng mga Bayani: A Culinary Heritage Journey.” This menu translates Philippine history into culinary form through dishes like Pansit Canton, Lechon Manok sa Saha, and Tinola ni Tandang Sora. These offerings, which honor national heroes, are paired with regional delicacies from Pampanga, Tarlac, Batangas, and Laguna to offer a historical taste tour.
Pico Sands Hotel introduces “Lasang Lokal, Proudly Pico,” an initiative that traces ingredients from local ecosystems to the dining table. Specifically, their “From Coast to Cove” feature highlights fresh catches like lapu-lapu and squid. This program celebrates the fishing communities and sustainable practices of Batangas, highlighting the connection between responsible sourcing and fine dining.
Park Inn by Radisson Clark celebrates Pampanga’s title as the country’s culinary capital with “Pamangan Kapampangan.” This menu showcases iconic regional staples like Sisig, Bringhe, and Lelut Balatong, while honoring the local home cooks and artisans who preserve these multi-generational culinary traditions.
Park Inn by Radisson North EDSA introduces “The QC Table.” This experience captures the urban food culture of Quezon City by drawing inspiration from historical culinary hubs like La Loma, Retiro, Kamuning, and Maginhawa. Offering everything from late-night Retiro pares to beloved neighborhood classics, the menu celebrates the diverse communities defining the city’s modern dining landscape.
Southern Flavors: The Heritage of Visayas and Mindanao
The gastronomic journey extends deep into the Visayas and Mindanao regions, where regional identities are proudly displayed.
Park Inn by Radisson Iloilo presents “Panubli-on,” which preserves multi-generational Ilonggo family recipes. Served at Ani Restaurant, the Heritage Menu includes savory items like Pork Asado Rolls, Pork Empanadas, and Chicken Inasal Sliders, alongside traditional sweets such as the hotel’s award-winning Bibingka, Suman, and Butterscotch. To complete the experience, the hotel offers “The Perfect Pairing,” an afternoon tea highlighting local pastries and native beverages, honoring Iloilo’s status as a UNESCO Creative City of Gastronomy.
Park Inn by Radisson Bacolod pays tribute to the province’s agricultural past and Spanish legacy with “Azucar de Herencia.” Featuring dishes like Kare Kare de Hacienda, Salpicao de Solomillo, and Papisik nga Manok, this menu celebrates the deep agricultural heritage and rich flavor profiles of Negrense cuisine.
Park Inn by Radisson Davao presents “Duwaw Davao: Eat & Sip,” celebrating the multicultural identity of the region. Through traditional dishes like Tiyula Itum, Chicken Pastil, and the classic Knickerbocker dessert, the hotel highlights the diverse cultural influences that define Mindanao’s culinary landscape.
Lanson Place Mall of Asia offers a contemporary twist on classic Filipino comfort foods in Metro Manila. By elevating dishes like Ukoy with Mixed Vegetables and Sikwate & Puto Maya through modern culinary techniques, the property demonstrates how traditional flavors can be redesigned to captivate both domestic and international audiences.
A Sustainable Legacy for Philippine Tourism
Ultimately, these regional initiatives demonstrate how SMHCC actively elevates Philippine gastronomy tourism. By preserving culinary traditions, supporting local agriculture, and curating authentic regional experiences, SMHCC reinforces the hospitality sector’s role in cultural preservation.
Through “Gateway to Gastronomy,” these properties transcend their traditional roles as simple accommodations. Instead, they serve as destinations in their own right. Places where every plate honors a community, every table celebrates a culture, and every meal leaves an enduring memory.
For more information regarding “Gateway to Gastronomy,” please visit https://smhotels.com.ph/.
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