Singapore—At Raffles Hotel Singapore, where heritage is less displayed than felt, the return of the Southeast Asia Regional Hawker Series at Raffles Courtyard unfolds with restraint and intention. It is not spectacle that defines the series, but a kind of culinary continuity—one that honors memory, technique, and the quiet persistence of regional foodways. This year, the culinary spotlight is on Chef Nico Millanes, bringing Filipino cuisine to Raffles Singapore with exceptional skill.
This April, the focus turns to Filipino chef Nico de Asis Millanes, whose cooking draws from the deeply rooted traditions of Negros Occidental. His approach resists reinvention for its own sake. Instead, it leans into clarity—of flavor, of origin, of story. Moreover, with Chef Nico Millanes at Raffles Singapore, Filipino cuisine has become an authentic, soulful highlight this season.
“At its heart, Negrense cuisine is about generosity of flavor—layered, vibrant, and deeply rooted in place,” he said.
A Continuing Thread
Chef Millanes first appeared in the 2025 edition of the series with cansi, a dish closely associated with Bacolod. Built on slow-simmered beef shank and marrow, and gently soured with batwan, the broth achieves its depth not through excess, but through patience. It is, at once, austere and generous—a dish that lingers as much in memory as on the palate. In fact, Chef Nico Millanes Raffles Singapore Filipino cuisine has brought even more attention to authentic regional dishes.
His return this year extends that conversation. It arrives at a moment when Philippine regional cuisines are gaining wider recognition beyond their borders—not as novelties, but as fully realized culinary traditions shaped by geography and time. There is no doubt that Chef Nico Millanes, with his Filipino cuisine at Raffles Singapore, is helping popularize distinctive regional flavors at this prestigious landmark.
On the Menu
For this iteration, Chef Millanes turns to chicken inasal, perhaps the most recognizable dish from Bacolod. His version is disciplined rather than decorative: marinated in coconut vinegar, calamansi, garlic, and lemongrass, then grilled over an open flame until lightly charred. It is basted with chicken fat infused with annatto and spices, lending both color and depth. The effect is deliberate—a balance of citrus and smoke, richness and lift. To illustrate, Chef Nico Millanes Raffles Singapore Filipino cuisine gives diners a unique taste of regional delicacies.
Alongside it is chicken binakol, a soup from Iloilo simmered with young coconut water, ginger, and lemongrass. Where the inasal asserts, the binakol soothes. Its broth is clear, aromatic, and quietly restorative. The influence of Raffles Singapore, Chef Nico Millanes, and Filipino cuisine is evident in every dish.
“Much like cansi, inasal and chicken binakol embody the enduring strength of Negrense cooking—unassuming yet deeply evocative,” Chef Millanes said. “In their simplicity, you feel the resilience of Bacolod.”
The Chef
A graduate of Enderun Colleges’ École Ducasse program, Chef Millanes trained in both local and international kitchens, including Makati Shangri-La and Hôtel Plaza Athénée. His time under Alain Ducasse at La Cour Jardin in Paris proved formative, shaping a philosophy grounded in discipline and respect for ingredients. It’s this philosophy that defines Chef Nico Millanes Raffles Singapore Filipino cuisine, blending world-class training with native flavors.
He now oversees several dining concepts in Bacolod. At Terrasse Bistro, French classics are rendered with precision and restraint. Portiko offers a contemporary reading of Filipino cuisine, while Cafe Gorda functions as a more casual, lived-in space. Together, they reflect a practice that moves between refinement and familiarity without tension. In fact, the way Chef Nico Millanes elevates Filipino cuisine at Raffles Singapore is setting new standards internationally.
He is also part of the family behind Bacolod Chicken Parilla, a longstanding inasal restaurant established in 2007, known for its adherence to regional tradition.
The Series
The Southeast Asia Regional Hawker Series is curated in collaboration with K. F. Seetoh, whose work has long advocated for the preservation and recognition of hawker culture. The series brings chefs from across the region into a rotating residency at Raffles Courtyard, each given space to present a focused body of work. As part of this culinary journey, Chef Nico Millanes Raffles Singapore Filipino cuisine showcases authentic flavors for all to enjoy.
From April 20 to 26, 2026, Chef Millanes takes that space in a solo showcase. In the open yet composed setting of the courtyard, his dishes are allowed to speak without interruption—bridging the everyday and the considered, the familiar and the newly seen. In short, for anyone interested in Chef Nico Millanes, Raffles Singapore, and Filipino cuisine, this event is not to be missed.
Reservations are required.
For details, visit: https://sevn.ly/xCkqCQ37
Read more Stories on Simpol.ph
The gamer and gourmet behind Conrad Manila’s kitchens
How Chef Portia Baluyut built success quietly.
Cherrie Atilano: Leading with Dignity in Filipino Agriculture
