Flavors and Fun at Savoy Hotel Manila: The Philippines’ Leading Airport Hotel

Fun fact: Savoy Hotel Manila is actually a big advocate of the environment and about sustainability. From their trash sorted out properly for recycling, the staff eager to participate in the hotel's initiatives for sustainability and going green, to serving guests exceptional food that is mostly harvested from their rooftop garden. 

Yup, we travelers are spoiled for fresh produce, made more flavorful by Savoy Hotel Manila's talented chefs. I am quite lucky to be able to give you a peek of what gastronomical magic awaits you when you dine at Savoy Cafe or stay at Savoy Hotel Manila.

A call for Celebrations

Conveniently located near the Ninoy Aquino International Airport Terminal 3, Savoy Hotel Manila stands as a beacon of comfort, luxury, and vibrant Filipino hospitality. Celebrating its sixth anniversary, the hotel continues to charm guests with exceptional service and a firm commitment to sustainability and comfy beds perfect for layovers, when you need a clean and charming place to stay in travel emergencies or for fun staycations with the family. 

6th Anniversary Celebrations

June marks a milestone for Savoy Hotel Manila as it celebrates its 6th anniversary with exclusive offerings and delightful surprises. The Special Room package, featuring six irresistible inclusions, has become a favorite, and the "Come in Six, One Eats Free" buffet promotion is gaining immense popularity. 

A welcome to the garden in Savoy Cafe

We got a chance to try out a special menu from their kitchens. This is Savoy Cafe's delightful exploration of Filipino cuisine, each dish crafted with celebrating life’s special moments and exploring Filipino Cuisine in mind.

We started off with some Beer Nuts fixed up with a delightful blend of anchovy, peanuts, garlic, and kaffir lime leaves. Alongside, the classic Chicharon Bulaklak was served, essentially crunchy, flavorful, and addictive crispy fried pork ruffled fat. 

The appetizers and salad are also notable, with the Sampaguita Smoked Salmon and Boursin Tartlets and Watermelon and Goat's Cheese with Candied Walnuts salad. The tartlets feature triple-whipped, sampaguita-infused cream cheese and smoked salmon, creating a delicate and aromatic start to our meal. I can definitely see this as a nice appetizer to guests in a wedding or party. 

On the other hand, fresh mint from their garden and balsamic gastrique elevate the salad dish, making each bite a symphony of textures and sweet, savory, and tangy flavors. A perfect welcome to the garden indeed.

The Norwegian Pink Salmon Sinigang is a soul-warming dish that transports you straight to a Filipino household.  Dishes like this as well as their yummy, creamy Laing Lasagna are where their sustainability efforts show, as the veggies that are served in most of their dishes are from their vertical garden.

Yes, you read that right, they also have Laing Lasagna which is quite the unique fusion dish. It combines our favorite taro leaves stewed in coconut cream with rich béchamel sauce and lasagna sheets. The result is a seamless blend of creamy, earthy flavors of the Laing and the layers of pasta and bechamel. 

The Lemon Butter Shrimp on skewers is a peek on their vibrant Poolside menu items. 

Another locak dish, Sinuglaw, was served. It is grilled pork belly in marinated Filipino-style ceviche, that offered a delightful contrast of textures and flavors. The smoky pork belly pairs beautifully with the tangy, refreshing ceviche.

I also really liked their Cebu Lechon Manok, made with a really flavorful marinade and aromatic stuffing of onion, garlic, and lemongrass. The chicken is quite juicy and tender, with a crispy skin with a bit of charred taste that adds a satisfying crunch. 

Crispy Pata Kare-Kare is another standout, featuring crispy pork leg, deep fried to perfection with a rich kare-kare sauce. It was accompanied by freshly picked steamed vegetables like green beans, tender eggplant, and pechay that add a fresh and vibrant touch to the dish, all of which are also from their garden. 

What's Next?

From July 22 to 28, the hotel will host the Cebu Food Festival, a culinary journey featuring a kitchen takeover by Chef Coke Semblante from Savoy Hotel Mactan, in collaboration with Executive Chef
Kit Carpio. This is a follow-up to our very successful “Iloilo Food Festival” last March 2024, where the
highlight was a degustation of delightful Iloilo heritage dishes. For this event, guests can look forward to savoring Cebu favorites like “Balbacua,” “Manok sa Kawayan,” “Humba,” “Larang,” and the “Punko
Basket.” This week-long gastronomic adventure promises to bring the flavors of the Queen City of the
South to Manila, offering guests an unforgettable dining experience.

As the first hotel in the Philippines to sign the Glasgow Declaration, the WeSave Sustainability Program has garnered recognition from esteemed organizations such as the Philippine Center for Environmental Protection and Sustainable Development Inc., the United Nations Environment Programme, the Department of Tourism, and Good Travel Scan (Green Destinations).

The hotel's commitment to sustainability is woven into the fabric of its operations. From the Sampaguita initiative to everyday eco-friendly practices, Savoy Hotel Manila strives to attract and earn the support of environmentally conscious guests. The dedicated staff, the backbone of the hotel's sustainability efforts, embody this commitment, making eco-friendly practices a natural part of their daily routines both at work and at home. 

These stories were shared at the Green Destinations Story Awards at ITB Berlin, and Savoy Hotel Manila was proud to have been among the top six Green Destinations in the Top 100 Stories in the
world.