Filipino cuisine has seen a surge in popularity in the international scene. However, closer to home, many Filipinos still see their own cuisine as something that is meant to be enjoyed at home instead of out and about.
Café Summit, the all-day dining brand of Robinsons Hotels and Resorts hopes to break that narrative with its Reimagined Filipino Cuisine, a two-month-long special running from June 9 until August 10 that highlights the combination of heritage and innovation of six of its talented chefs.
From Monday to Saturday, a featured chef’s signature dish will be served at all six Café Summit branches nationwide — guests from different regions a unified and intimate taste of each chef’s vision.
“Each day, a different chef will take the spotlight, sharing a personal masterpiece that reflects his roots, inspirations, and culinary artistry. And then we celebrate the full spectrum of talent as all six featured dishes are showcased in one incredible Sunday spread. It’s a grand feast, a culmination of the week’s flavors and stories, designed to indulge your senses,” said Cecille Padilla, RHR’s corporate director for food and beverage.
Maurito “Mau” Dominguez, head chef of Café Summit Galleria Cebu, reimagines two iconic Filipino flavors with Crispy Lechon Kinunot, a marriage of Cebu’s signature lechon and fresh seafood. Crispy pork and tender tuna belly come together in creamy coconut milk infused with malunggay leaves, bringing together the best of land and sea in a comforting and indulgent dish.
At Cafe Summit Naga, head chef Francis “Kiko” Joseph Tugnao serves Maya-maya, Kahel, at Lukban, combining snapper with fresh pomelo, orange, and sweet saba, this dish offers a delightful fusion of citrusy brightness and savory depth inspired by the tropical bounty of the Philippines.
Sous Chef Ricky Norcio brings comfort and heart to Café Summit Tacloban with Chicken Hinatukan, a native chicken stew simmered in rich coconut milk, lemongrass, ginger, and green papaya, a homage to Eastern Visayas’ culinary soul. The fusion of simple, local ingredients creates a nourishing and unforgettable meal.
Executive chef Arvin Ace Barsaga of Café Summit Greenhills transforms Pangasinan’s classic dish Kinamatisan into something entirely new with his Braised Shortribs Kinamatisan Ravioli. This rich and delectable creation features succulent beef short ribs slow-cooked with tomatoes and aromatic spices, and paired with creamy cheeses and fresh kangkong.
At Café Summit General Santos, head chef Remie Malicy combines two beloved dishes into one bold creation: Beef Bulalo Riyandang. Imagine the familiar taste of bulalo –tender beef shank, bone marrow, and broth — reimagined in the deep, spiced complexity of Rendang-style cooking.
Head chef Ernie Baculio of Café Summit Tagaytay reinterprets the noodle dish palabok by wrapping the classic elements in a delicate golden crisp shell that transforms it into a bite-sized indulgence perfect for modern dining while staying true to its roots.
Guests can taste Chef Mau’s Crispy Lechon Kinunot on Mondays; Chef Kiko’s Maya-maya, Kahel, at Lukban on Tuesdays; Chef Ricky’s Chicken Hinatukan on Wednesdays; Chef Ace’s Braised Shortribs Kinamatisan Ravioli on Thursdays; Chef Remie’s Beef Bulalo Riyandang on Fridays; Chef Ernie’s Crispy Hand rolled Palabok on Saturdays; while all the specialty dishes can be savored on Sundays.
“Cafe Summit’s Reimagined Filipino Cuisine is one of the ways Robinsons Hotels and Resorts brings to life our service culture of ‘Hospitality by Heart’. We are committed to providing our guests with a memorable dining experience through the innovative and heartwarming approach of our chefs in crafting these new dishes,” said Barun Jolly, RHR senior vice president and general manager.
