Megaworld LaMeza Salo Salo Pinoy Chefs

Chef Fhred Batalona, MGHR Chefs serve Palay+ at Eastwood Richmonde Hotel

Filipino cuisine knows no borders—and neither should the opportunities for Filipino chefs to learn, collaborate, and grow together.

With this vision, Megaworld Global Hotels & Resorts (MGHR), the Philippines’ largest hotel operator, is expanding its culinary platform, LaMeza, through Salo-Salo.

Originally conceived in 2022 during MGHR’s first Culinary Conference as a tasting menu and envisioned as the “modern Filipino table,” LaMeza has since evolved into a platform where MGHR chefs reinterpret Filipino dishes while exploring the stories, traditions, and cultural influences behind them.

With Salo-Salo, that table becomes even bigger.

The new collaboration series brings Filipino chefs from around the world into conversation with culinary talents at home. More than a guest-chef program, Salo-Salo creates a space for chefs shaped by different influences and experiences to exchange ideas, revisit Filipino culinary traditions, and explore how Filipino cuisine can continue to evolve.

The initiative also extends MGHR’s signature service brand, Sampaguita, and the values it represents—Love, Honor, Dignity, and Healing. It is a fitting foundation for Salo-Salo, as food has always been one of the clearest ways Filipinos express, share, and celebrate love.

“The word ‘salo-salo’ translates to eating together and the act of sharing what is on the table, because on a Filipino table, food should always be shared and enjoyed by friends, family, or colleagues,” said Chef Franco Martin “Panky” Lopez, Corporate Chef of Megaworld Global Hotels & Resorts.

“MGHR is bringing Filipino chefs from overseas to our kitchens providing an opportunity to learn from each other. While they bring new ideas and techniques that they have adapted from working in foreign kitchens, our chefs pride themselves with their knowledge of Filipino ingredients, tradition, and hospitality. We hope to continue building these connections because every exchange not only strengthens our chefs, but also helps us discover new ways to tell the story of Filipino cuisine,” he added.

Chef Fhred’s Homecoming

The first Salo-Salo collaboration welcomes Chef Fhred Batalona, who returns to the Philippines bringing with him international experience and a willingness to challenge and further explore what he knows about Filipino cooking.

Chef Fhred has become a champion of Filipino dining in Melbourne, Australia, after being told that “Filipino food is not marketable.” His food pop-ups, Palay and Barangay, introduced Filipino cuisine to Australian audiences. He later opened Palay as a brick-and-mortar restaurant in Fitzroy, serving dishes inspired by his homeland and infused with subtle flourishes drawn from techniques he learned while cooking other cuisines.

He has also collaborated with top-tier chefs such as Chef Rolando “Lau” Laudico and Chef Jac Laudico, as well as acclaimed pastry chef Miko Aspiras.

Yet Chef Fhred remains curious about how he can further reinterpret the Filipino dishes he loves. Rather than simply returning home to present what he has developed abroad, he is coming back to cook alongside MGHR chefs and push the boundaries of his creativity.

Much like Chef Fhred, whose deep love and pride anchor his culinary roots, MGHR champions authentic Filipino hospitality through its signature Sampaguita service brand. Its culinary team proudly elevates Filipino cuisine through localized menus that celebrate the rich flavors and character of each destination.

Palay+ and Kalma

Chef Fhred brings Palay+, an immersive 10-course Filipino dining experience inspired by his Melbourne-based restaurant, Palay.

The “plus” is where the collaboration comes alive. This version was developed together with chefs from MGHR properties in the NCR+ region, shaped by their knowledge of local ingredients and the instincts that come from cooking for Filipino diners every day.

For Chef Fhred, working alongside MGHR chefs offers an opportunity to reconnect with Filipino flavors and culinary traditions.

“Coming home to the Philippines and having the opportunity to share Palay+ with Filipino diners is something I’m truly grateful for. Palay was created from my love for Filipino food and culture so bringing this experience back home feels especially meaningful,” he said.

“I’m also thankful to Megaworld Global Hotels & Resorts for opening its doors to this collaboration and allowing us to create something together with their chefs. I look forward to sharing our stories through food, learning from the team, and hopefully giving Filipino diners a fresh perspective on the flavors and traditions we all grew up with,” Chef Fhred added.

The exchange goes beyond the dining table. Chef Fhred will also bring Kalma, a moderated discussion focused on positive work culture, mental health, leadership, and accountability in hospitality—issues that influence how professional kitchens operate long after the last plate has been served.

The initiative builds on Chef Fhred’s ongoing advocacy for mental health in professional kitchens.

Take a Seat at the Table

Guests can experience the first Salo-Salo collaboration through Palay+ at Eastwood Richmonde Hotel on September 26, 2026, with two seatings scheduled from 12 p.m. to 3 p.m. and 7 p.m. to 10 p.m.

Priced at PHP 4,800, this limited-seat culinary experience gives food lovers the opportunity to discover what happens when a Filipino chef shaped by an international culinary environment collaborates with the chefs of one of the Philippines’ largest hotel groups.

For reservations, contact fb@eastwoodrichmonde.com or (63) 917 821 0333.

Seats are limited. Reserve your table and be part of this special culinary exchange.