In the Philippines, fiesta season is more than just a celebration—it’s a vibrant expression of our heritage, faith, and love for food. This May, also known as Fiesta Month, Savoy Hotel Manila joins the nationwide celebration with a culinary tribute called “Flavors of Pistang Pinoy”, showcasing iconic dishes from various regional festivals at their in-house restaurant, Savoy Café.
Curated by Executive Chef Christian “Kit” Carpio, the Pistang Pinoy spread invites guests to experience a festive feast that honors the rich culinary tapestry of the archipelago—from Luzon to Mindanao, one bite at a time.
Soup: A Warm Fiesta Welcome
Start your Pistang Pinoy journey with Chicken Binakol, a comforting soup hailing from Aklan and typically enjoyed during the Ati-Atihan Festival. Simmered in coconut water and infused with lemongrass, this dish delivers a clean, flavorful start—and it’s hearty enough to be a main course on its own.
Appetizers: Festival Flavors on a Plate
Kick off your meal with a delightful mix of appetizers:
- Balaw-Balaw, Mustasa, Gulay atbp. (inspired by Rizal’s Higantes Festival) and Sinuglaw (from Kadayawan Festival in Davao). Pro tip: Wrap your grilled pork and rice in mustard leaves for a Pinoy take on samgyupsal.
- Ilocos Empanatidas (from the Tan-Ok Festival)—bite-sized pastries filled with longganisa, egg, and veggies. Savoy’s softer, bread-like version makes for a flavorful, comforting snack, especially when dipped in vinegar.
- And don’t miss the Lucban Longganisa from the Pahiyas Festival, known for its distinct garlicky kick.
Main Course: The Heart of Every Fiesta
No fiesta is complete without a show-stopping main course, and Savoy delivers just that:
- Cebu Lechon Belly (Sinulog Festival) – Herb-marinated, slow-roasted to crispy perfection, and best paired with vinegar.
- Karne Frita (Dinagyang Festival) – Tender beef slices in a soy-vinegar sauce, reminiscent of bistek Tagalog but less sweet.
- Inihaw na Tuna Belly (GenSan Tuna Festival) – A healthier but equally satisfying option, marinated and grilled to perfection.
Other notable dishes include Chicken Pastil (Zamboanga Hermosa Festival), Aligue Bringhe (Sinukwan Festival), and Lumpiang Sariwa (Singkaban Festival).
Dessert: Sweet Endings, Pinoy Style
Leave room for dessert because the Filipino sweets lineup is just as festive:
- Suman sa Ibus with Manggang Hinog – A nostalgic combo representing SuMaKah Festival in Antipolo.
- Ube Halaya (Panagbenga Festival) – Creamy, vibrant, and full of Baguio charm.
- Crema de Fruta – A colorful, layered treat that delights both kids and adults.
Leche Flan – Silky, smooth, and not overly sweet—perfect for those who want a light finish.
Celebrate Local at Savoy
One of the best things about dining at Savoy Hotel Manila is their passion for celebrating Filipino culture, not just through service but in their food. The use of local ingredients and the spotlight on regional delicacies show their commitment to being proudly Filipino.
“Flavors of Pistang Pinoy” runs from May 1 to 31, 2025, available both in buffet and ala carte formats at Savoy Café.
Buffet Schedules:
- Fresh off the Flame Buffet – Mon & Wed | 10:30 AM – 2:30 PM
- Delightful Weekend Buffet – Fri & Sat | 6:00 PM – 10:00 PM
- Lunch Buffet Treats – Tue & Thu | 11:30 AM – 2:30 PM
- Sunday Family Lunch Buffet – Sun | 12:00 NN – 2:30 PM
Celebrate this Fiesta Month with a culinary journey across the Philippines—no travel required, just a hearty appetite. Visit Savoy Hotel Manila and taste the flavors of our beloved fiestas in one festive spread!
For more local travel, food, and lifestyle stories, stay tuned here at Wazzup PH!
