Café Summit, the all-day
dining brand of Robinsons Hotels and Resorts, presents a flavorful journey of
heritage, innovation, and heartfelt stories through Reimagined Filipino Cuisine, a two-month showcase of creative
dishes from six of its talented chefs.
“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, RHR’s corporate
director for food & beverage.
From Monday to Saturday, a featured chef’s signature dish will be served at all
six Café Summit branches nationwide—offering guests from different regions a
unified and intimate taste of each chef’s creative vision.
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 Handrolled 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’,” says Mr. Barun Jolly, senior
vice president and general manager of RHR. “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.
Jolly.
Meet the Chefs and their Dishes!
Monday
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.
Tuesday
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.
“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,” says
Chef Kiko. This dish highlights the natural sweetness of the Maya-maya (Snapper
fish) complemented by fruit zest.
Wednesday
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—an homage to Eastern Visayas’ culinary soul. The fusion of simple, local ingredients
creates a nourishing and unforgettable meal.
“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,” says Chef Ricky.
Thursday
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.
“My inspiration comes from my
grandmother and my wife, with whom I share a deep love for cooking and traditional
Filipino recipes,” says Chef Arvin. His
version of Kinamatisan reflects a
personal connection to his roots, bringing together the warmth of family
traditions with his creative culinary approach.
Friday
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.
“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,”
says Chef Remie.
Saturday
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.
“I wanted to keep the soul
of palabok—its bold, savory flavors
and comforting texture—but present it in a form that excites curiosity,” Chef
Ernie shares.
Every plate tells a
story—personal, flavorful, and proudly Filipino. The two-month culinary journey
will fascinate guests, food lovers, and culinary adventurers. Make your way and
experience Reimagined Philippine Cuisine at Cafe Summit starting 09 June until
10 August 2025.
For more information about Café
Summit and its upcoming promos, please visit https://summithotels.ph/.
About Café Summit:
Café Summit is a
value-for-money casual dining restaurant that offers a relaxing ambiance with
contemporary, innovative, and sustainable cuisine delivered by a friendly and
attentive team following a standard level of heartfelt service.
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