Filipino cuisine knows no borders, and neither should the opportunities for Filipino chefs to learn from one another.

With this in mind, Megaworld Global Hotels & Resorts (MGHR), 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 become a platform for MGHR chefs to reinterpret Filipino dishes and explore the stories and traditions behind them.

With Salo-Salo, that table becomes bigger.

The new collaboration series is designed to bring global Filipino chefs 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 food can continue to evolve.

The initiative is also an extension of MGHR’s signature brand of service, the Sampaguita, and the values it represents – Love, Honor, Dignity, and Healing. It is a fitting foundation for Salo-Salo, for Filipinos, food has always been one of the clearest ways love is spoken and shared.

“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,” Chef Franco Martin “Panky” Lopez, Corporate Chef of Megaworld Global Hotels & Resorts, said.

“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 carrying both international experience and a willingness to challenge what he already knows about Filipino cooking. 

Chef Fhred is 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 audience. He then opened Palay as a brick-and-mortar restaurant in Fitzroy serving menu inspired by Chef Fhred’s homeland with subtle flourish gleaned from techniques learned cooking other cuisines.

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

However, Chef Fhred remained curious on how he can further reinterpret his beloved heritage dishes. Rather than returning simply to present what he has developed abroad, he comes home to cook alongside MGHR chefs to push the limits 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, offering localized menus that celebrate the rich flavors 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 lives. This version was developed together with the chefs of MGHR properties in the NCR+ region, shaped by their command of local ingredients and the instincts that come from cooking for Filipino diners every day.

For Chef Fhred, collaborating with the MGHR chefs provides 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 does not end at service. Chef Fhred also brings Kalma, which is a moderated discussion on positive work culture, mental health, leadership, and accountability in hospitality — subjects that shape how kitchens run long after the last plate goes out. 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 at 12pm-3pm and 7pm-10pm.

For only Php4,800, this limited-seat experience offers food lovers the opportunity to taste what happens when a Filipino chef shaped by an international culinary environment works alongside 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.