From Left to Right: Doreene Ien Valencia (Chef de Partie, Pastry Kitchen); Rachelyn Bautista (Chef de Partie, C Lounge); Patricia Joson (Junior Sous Chef, Banquets Kitchen); Kristine Davis (Executive Sous Chef); Jazzel Jane Borcelis (Sous Chef, Brasserie on 3); Monica Francesca Manaig (Junior Sous Chef, Brasserie on 3); and Via Angelica Dalida (Chef de Partie, Pastry Kitchen)
Conrad Manila’s all female chef-led culinary experience brings regional flavors, Filipino heritage, and contemporary craftsmanship to the table
Philippine cuisine is more than a collection of dishes. It is a reflection of the country’s diverse regions, traditions, communities, and stories. Building on its commitment to champion Philippine culinary heritage, SM Hotels and Conventions Corporation (SMHCC) advances its “Gateway to Gastronomy” campaign through Conrad Manila’s Filipinas, a culinary experience that brings the flavors and stories of the archipelago to the table through the artistry of seven Filipina chefs.
Monica Francesca Manaig (Junior Sous Chef, Brasserie on 3); Patricia Joson (Junior Sous Chef, Banquets Kitchen); Doreene Ien Valencia (Chef de Partie, Pastry Kitchen); Kristine Davis (Executive Sous Chef); Via Angelica Dalida (Chef de Partie, Pastry Kitchen); Jazzel Jane Borcelis (Sous Chef, Brasserie on 3); and Rachelyn Bautista (Chef de Partie, C Lounge)
Launched by SMHCC, “Gateway to Gastronomy” is a group-wide campaign that positions its hotels as immersive destinations where guests can discover the culture, history, and communities behind Filipino food. The campaign supports the Department of Tourism’s Food and Gastronomy Tourism Roadmap 2024–2029, which seeks to position the Philippines as a leading gastronomic destination in Southeast Asia by promoting regional cuisines, strengthening hospitality partnerships, championing local ingredients, and creating meaningful culinary experiences for travelers.
Alfred Banas (Restaurant Manager of Brasserie on 3); Kristine Davis (Executive Sous Chef); Monica Francesca Manaig (Junior Sous Chef, Brasserie on 3); Patricia Joson (Junior Sous Chef, Banquets Kitchen); Rachelyn Bautista (Chef de Partie, C Lounge); Via Angelica Dalida (Chef de Partie, Pastry Kitchen); Doreene Ien Valencia (Chef de Partie, Pastry Kitchen); and Jazzel Jane Borcelis (Sous Chef, Brasserie on 3)
“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,” said 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.”
At the heart of Filipinas is a seven-course chef’s table experience at Brasserie on 3, available exclusively on September 12, 2026. Created by seven female chefs from Conrad Manila’s culinary team, the menu takes guests on a gastronomic journey through the Philippines, with each course representing a different chapter in the story of Filipino food.
“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.”
The experience opens with simula (beginning), a contemporary interpretation of tokwa’t baboy featuring tofu skin, etag from the Cordilleras, coconut vinegar, and soy gel. Pagbukas (opening) follows with tuna kinilaw, incorporating batwan from Western Visayas, while paglago (growth) presents kabute at keso ravioli with local kesong puti, mushroom duxelles, salted egg crème, smoked corn, and tarragon foam.
A refreshing calamansi sorbet marks sandali (pause), before the menu moves into its main courses. Direksyon (direction) interprets flavors associated with Central Luzon through maya and alugbati, black heirloom rice from Negros Island, and chicken tinapa, while lakas (strength) draws from the culinary traditions of Bicol through beef tenderloin, burnt coconut, labuyo pearls, and creamed taro leaves. The journey concludes with pamana (legacy), a dessert inspired by Davao’s identity as the Cacao Capital of the Philippines, bringing together guyabano, cacao, pili, and San Nicolas cookie.
Beyond the one-day chef’s table, Filipinas will also be available at Brasserie on 3 beginning September 12, 2026 through a four-course set menu, allowing more guests to experience its interpretation of Filipino cuisine. Guests may choose from a selection of appetizers and main courses, including tokwa’t baboy, tuna kinilaw, maya maya at alugbati, baka at laing, and kordero at piyanggang, alongside vegan selections. The meal concludes with halo-halo, reimagined through elements such as ube, leche flan, macapuno, langka, buko-pandan, and pinipig.
Through Filipinas, Conrad Manila expands the reach of Gateway to Gastronomy by bringing together culinary traditions from across the archipelago within a single dining experience. Its menu highlights how Filipino cuisine can be elevated through contemporary culinary techniques without losing its connection to the ingredients, flavors, and cultural influences that define each region.
This approach reinforces SMHCC’s broader role in advancing gastronomy tourism: using its properties as gateways to the destinations they represent, while creating opportunities to preserve culinary traditions, celebrate local producers and communities, and introduce Filipino flavors to both local and international guests. Across the SMHCC portfolio, this approach is reflected in destination-led culinary initiatives that range from Taal Vista Hotel’s heritage journey inspired by Filipino heroes to Pico Sands Hotel’s focus on local ingredients and fishing communities, as well as regional culinary experiences across Central Luzon, Western Visayas, Negros Occidental, and Mindanao.
As SMHCC continues to advance Gateway to Gastronomy, each property becomes more than a place to stay. It becomes a place where guests can experience the Philippines through its food, meet the stories behind its flavors, and gain a deeper appreciation of the heritage that continues to shape Filipino cuisine.
For more information on Filipinas at Conrad Manila, guests may call +632 8833 9999 or email ConradManila@ConradHotels.com
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About SM Hotels and Conventions Corporation (SMHCC)
SM Hotels and Conventions Corp. (SMHCC) is the hospitality arm of SM Prime Holdings Inc.
Currently, the SMHCC portfolio is comprised of ten (10) hotel properties with a combined inventory of more than 2,600 rooms and over 42,000 sqm. of leasable convention space. The list of properties under SMHCC includes Taal Vista Hotel, Pico Sands Hotel, Conrad Manila, Lanson Place Mall of Asia, Radisson Blu Cebu, Park Inn by Radisson Clark, Park Inn by Radisson Davao, Park Inn by Radisson Iloilo, Park Inn by Radisson North EDSA, Park Inn by Radisson Bacolod, and the SMX Convention Centers (SMX Manila, SMX Aura, SMX Bacolod, SMX Davao, Olongapo City Convention Center, SMX Clark) and trade halls (Megatrade Hall and Sky Hall Seaside Cebu).
For more information, please visit https://smhotels.com.ph/
About Conrad Manila
Conrad Manila is a luxury retreat located within the prestigious Mall of Asia Complex in Manila, Philippines, offering stunning views of Manila Bay and the city skyline. Just a 15-minute drive away from Ninoy Aquino International Airport, this yacht-inspired hallmark on Manila Bay is situated atop the S Maison retail complex, providing direct access to premier shopping and entertainment options. Boasting 347 contemporary rooms and suites, Conrad Manila features world-class amenities including a stylish spa, rooftop pool, and five exceptional dining venues, including award-winning options like China Blue by Jereme Leung and Brasserie on 3. With nearly 2,000 square meters of event space, Conrad Manila offers an unforgettable experience for both leisure and business travelers alike. Recognized for its excellence, the hotel has been awarded LEED gold certification and named an ASEAN Green Hotel and MICE awardee, while also being celebrated in the 2019 Conde Nast Traveler’s Reader’s Choice Award as one of the Best Hotels in the World. It has also been distinguished as the Philippine’s Leading Conference Hotel by the World Travel Awards for seven consecutive years and the Best Business Hotel – Philippines by TTG Travel Awards for three years in a row. Join the conversation — visit Instagram, Facebook or visit www.hilton.com/en/hotels/mnlmbci-conrad-manila/ for more information.
