At Café Summit, food is not just nourishment. It is a story told through flavor. In Reimagined Filipino Cuisine, the all-day dining brand of Robinsons Hotels and Resorts offers a two-month celebration of heritage, creativity, and personal history through the lens of six regional chefs. From June 9 to Aug. 10, 2025, diners can experience original dishes that reflect both the past and the present, shaped by the chefs’ memories and culinary ambitions.

“Each day, a different chef will take the spotlight, sharing a personal masterpiece that reflects their roots, inspirations, and culinary artistry,” said Cecille Padilla, corporate director for food and beverage at Robinsons Hotels and Resorts. “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.”

From Monday through Saturday, each Café Summit branch nationwide will serve one featured dish daily. On Sundays, all six are available together in a buffet-style offering that invites diners to explore the breadth of Filipino culinary identity.

“This is one of the ways Robinsons Hotels and Resorts brings to life our service culture of ‘Hospitality by Heart,’” said 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.”

Monday: Crispy Lechon Kinunot

Chef Maurito “Mau” Dominguez of Café Summit Galleria Cebu reimagines two Filipino icons in one plate. His Crispy Lechon Kinunot brings together crisp pork and tender tuna belly, both simmered in creamy coconut milk with malunggay. The dish balances the richness of Cebu-style lechon with the coastal familiarity of kinunot.

Tuesday: Maya-maya, Kahel, at Lukban

At Café Summit Naga, Chef Francis “Kiko” Joseph Tugnao presents Maya-maya, Kahel, at Lukban. Snapper is paired with pomelo, orange, and saba banana in a bright and savory combination. “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,” said Chef Kiko. The dish emphasizes freshness and citrus, highlighting the natural sweetness of the fish.

Wednesday: Chicken Hinatukan

In Tacloban, Sous Chef Ricky Norcio turns to memory and tradition with Chicken Hinatukan, a native stew of chicken, coconut milk, lemongrass, ginger, and green papaya. “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,” said Chef Ricky.

Thursday: Braised Shortribs Kinamatisan Ravioli

At Café Summit Greenhills, Executive Chef Arvin Ace Barsaga reworks the classic kinamatisan into pasta form. His Braised Shortribs Kinamatisan Ravioli features beef slow-cooked with tomatoes and aromatic spices, enclosed in ravioli with creamy cheese 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,” said Chef Arvin.

Friday: Beef Bulalo Riyandang

Chef Remie Malicy of Café Summit General Santos creates a bold hybrid in Beef Bulalo Riyandang. The dish takes the comforting broth and marrow of bulalo and fuses it with the spice and complexity of Malaysian rendang. “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,” said Chef Remie. “With Beef Riyandang, I’ve reimagined that classic by blending the traditional richness of rendang with the bold, vibrant flavors of Mindanao.”

Saturday: Crispy Handrolled Palabok

In Tagaytay, Chef Ernie Baculio reinterprets palabok with a playful format. His Crispy Handrolled Palabok retains the shrimp, garlic, and savory essence of the original but wraps it in a crisp shell, turning it into a modern, bite-sized dish. “I wanted to keep the soul of palabok—its bold, savory flavors and comforting texture—but present it in a form that excites curiosity,” said Chef Ernie.

Through Reimagined Filipino Cuisine, Café Summit celebrates personal storytelling through food. Each dish serves as a snapshot of place, memory, and imagination. Whether drawn from coastal provinces, highland kitchens, or cross-border influences, the meals come together to form a unified yet diverse portrait of Filipino taste.