Philippine cuisine is far more than a simple collection of dishes. Rather, it acts as a living reflection of the country’s varied regions, vibrant traditions, and deep-seated community stories. Building on its commitment to champion this edible heritage, SM Hotels and Conventions Corporation (SMHCC) is advancing its group-wide “Gateway to Gastronomy”. A campaign through Conrad Manila’s latest offering, Filipinas.
Driven by the artistry of seven female chefs, the culinary experience brings the distinct flavors and narratives of the archipelago straight to the dining table. Conrad Manila’s new culinary showcase weaves regional stories, local ingredients, and modern technique into a celebration of Philippine gastronomy.
Aligning with National Tourism Goals
The overarching campaign positions SMHCC properties as immersive destinations where visitors can uncover the culture, history, and people behind local food. Furthermore, the initiative aligns with the Department of Tourism’s Food and Gastronomy Tourism Roadmap 2024–2029. This national strategy aims to establish the Philippines as a premier culinary destination in Southeast Asia. By promoting regional dishes, strengthening hospitality partnerships, championing local ingredients, and crafting meaningful journeys for travelers.
Filipinas demonstrates how Gateway to Gastronomy can translate our country’s rich culinary heritage into an experience that is both deeply rooted in tradition and relevant to today’s diners,” explained Leah Magallanes, SMHCC Vice President for Food & Beverage, Quality, and Sustainability.
By bringing together regional ingredients, Filipino culinary stories, and the creativity of our chefs, we are not only showcasing what makes our cuisine distinct.
We are creating opportunities for guests to understand the people, places, and traditions behind every flavor. This is how we see our hotels contributing to the continued appreciation and promotion of Philippine gastronomy.”
The ‘Filipinas’ Chef’s Table Experience
At the heart of the project is an exclusive seven-course chef’s table event taking place at Brasserie on 3 on September 12, 2026. Designed entirely by Conrad Manila’s all-female culinary team. The menu guides guests through distinct chapters of the nation’s food story.
With Filipinas, we wanted to give our guests a deeper appreciation of Filipino cuisine by presenting familiar ingredients and traditions through a fresh and contemporary lens,” said Rupert Hallam, General Manager of Conrad Manila.
What makes this experience particularly special is the creative voice of our seven Filipina chefs, whose interpretations bring together the diverse flavors of the archipelago while honoring the stories and heritage behind them.
It is our way of inviting guests to experience the Philippines through a dining experience that is distinctly Filipino, thoughtfully crafted, and deeply personal.”
A Seven-Course Journey Through the Archipelago
The multi-course meal begins with simula (beginning), a modern spin on tokwa’t baboy featuring tofu skin. Cordillera etag (cured meat), coconut vinegar, and soy gel. Next comes pagbukas (opening), which features tuna kinilaw brightened by Western Visayan batwan. The third course, paglago (growth), serves a kabute at keso ravioli filled with local kesong puti, mushroom duxelles, salted egg crème, smoked corn, and tarragon foam.
Following a palate-cleansing calamansi sorbet for sandali (pause), the dining experience transitions into hearty main courses. The first main, direksyon (direction), spotlights Central Luzon flavors with maya-maya, alugbati, Negros Island black heirloom rice, and chicken tinapa. Meanwhile, lakas (strength) honors Bicolano traditions through beef tenderloin paired with burnt coconut, labuyo pearls, and creamed taro leaves. To round out the journey, pamana (legacy) presents a dessert celebrating Davao’s identity as the Cacao Capital of the Philippines, blending guyabano, cacao, pili, and San Nicolas cookies.
Extended Menu Offerings at Brasserie on 3
For those unable to attend the single-day event, Conrad Manila will also offer a four-course set menu version at Brasserie on 3 starting September 12, 2026. Diners can select from various appetizers and mains. Such as tokwa’t baboy, tuna kinilaw, maya-maya at alugbati, baka at laing, and kordero at piyanggang, alongside vegan options. Before finishing with a reimagined halo-halo featuring ube, leche flan, macapuno, langka, buko-pandan, and pinipig.
SMHCC’s Broader Mission for Culinary Heritage
Ultimately, Filipinas highlight how traditional techniques and native ingredients can be elevated through modern craft without losing regional identity. This effort reinforces SMHCC’s broader mission to use its properties as cultural portals. Similar destination-led initiatives can be seen across its portfolio, from Taal Vista Hotel’s hero-inspired heritage menus to Pico Sands Hotel’s focus on local fishing communities, as well as regional showcases spanning Central Luzon, Western Visayas, Negros Occidental, and Mindanao.
Through these ongoing efforts, each SMHCC hotel becomes more than a place to stay—it serves as a venue where guests can truly taste the stories, people, and heritage shaping the Philippines today.
For more information on Filipinas at Conrad Manila, guests may call +632 8833 9999 or email ConradManila@ConradHotels.com.
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