There’s something about Filipino food that always brings you home. Whether it’s the aroma of garlic and onions hitting the pan or the comfort of coconut milk simmering with native chicken, the flavors of our heritage carry more than just taste—they carry memory, warmth, and identity.
This is the heart of Café Summit’s Reimagined Filipino Cuisine, a two-month culinary journey happening from June 9 to August 10, 2025. Across all Café Summit locations nationwide, six chefs from six different branches are stepping into the spotlight—each one sharing a signature dish that reflects not just regional tradition, but deeply personal stories.
From Monday to Saturday, one featured chef’s dish is served daily. Then on Sundays, all six creations come together in an indulgent buffet—a full expression of culinary artistry rooted in Filipino culture.
Here’s what to look forward to:
Monday
Chef Maurito “Mau” Dominguez
Café Summit Galleria Cebu
Dish: Crispy Lechon Kinunot
Chef Mau blends Cebu’s famous crispy lechon with tender tuna belly in creamy coconut milk and malunggay—uniting land and sea in one comforting dish.
“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.”
Tuesday
Chef Francis “Kiko” Joseph Tugnao
Café Summit Naga
Dish: Maya-maya, Kahel, at Lukban
Snapper, pomelo, orange, and sweet saba come together in a dish that’s light, fresh, and full of zest—an ode to the tropical flavors of the Philippines.
“Maya-maya, Kahel, at Lukban is my way of celebrating the rich, fresh flavors of the Philippines, using ingredients that are both local and beloved. This dish highlights the natural sweetness of the Maya-maya (Snapper fish) complemented by fruit zest.”
Wednesday
Sous Chef Ricky Norcio
Café Summit Tacloban
Dish: Chicken Hinatukan
A soulful take on a Visayan classic, this dish features native chicken, green papaya, coconut milk, lemongrass, and ginger—rich in comfort and culture.
“This dish reminds me of home. With each bite, my version of Hinatukan will transport you to the comforting kitchens of an Eastern Visayas household.”
Thursday
Executive Chef Arvin Ace Barsaga
Café Summit Greenhills
Dish: Braised Shortribs Kinamatisan Ravioli
Chef Ace reinvents kinamatisan as ravioli filled with slow-braised beef short ribs, tomatoes, cheese, and kangkong—a bridge between tradition and technique.
“My inspiration comes from my grandmother and my wife, with whom I share a deep love for cooking and traditional Filipino recipes.”
Friday
Chef Remie Malicy
Café Summit General Santos
Dish: Beef Bulalo Riyandang
Bulalo meets rendang in this bold fusion of tender beef shank, marrow-rich broth, and deeply spiced sauce—a dish born from Chef Remie’s early days in Malaysia and his roots in Mindanao.
“Beef rendang was the very first dish I learned to cook during my time in Malaysia. It became the foundation of my culinary journey—a dish rich in culture, spice, and soul. The depth of flavor left a lasting impression on me, shaping the way I understood food. With Beef Riyandang, I’ve reimagined that classic by blending the traditional richness of rendang with the bold, vibrant flavors of Mindanao.”
Saturday
Chef Ernie Baculio
Café Summit Tagaytay
Dish: Crispy Handrolled Palabok
Palabok gets a playful twist as a crispy, bite-sized roll—wrapped in a golden shell but packed with familiar flavors we all know and love.
“I wanted to keep the soul of palabok—its bold, savory flavors and comforting texture—but present it in a form that excites curiosity.”
Sunday: All Six Dishes, One Grand Feast
Every Sunday, all six signature creations are served in one epic spread—where stories, techniques, and regional roots come together on a single table.
“Each day, a different chef will take the spotlight, sharing a personal masterpiece that reflects their 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,” says Ms. Cecille Padilla, Corporate Director for Food & Beverage of Robinsons Hotels and Resorts.
“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,” adds Mr. Barun Jolly, Senior Vice President and General Manager of RHR.
This celebration is more than just food—it’s about pride in place, memory, and the power of reinvention. Don’t miss the chance to taste these stories, from Cebu to Tagaytay, from tradition to innovation.
🗓️ June 9 – August 10, 2025
📍 Available at all Café Summit branches nationwide
🌐 https://summithotels.ph
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