Chef Fhred Batalona and MGHR chefs serve Palay+ at Eastwood Richmonde Hotel
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), the Philippines’ largest hotel operator, is expanding its culinary platform, LaMeza, through Salo-Salo, a new collaboration series that brings Filipino chefs from around the world together with culinary talents at home.
Originally conceived in 2022 during MGHR’s first Culinary Conference as a tasting menu envisioned as the “modern Filipino table,” LaMeza has evolved into a platform where MGHR chefs reinterpret Filipino dishes while exploring the stories, traditions, and ingredients behind them.
With Salo-Salo, that table becomes bigger.
More than a guest-chef program, Salo-Salo creates a space for chefs shaped by different culinary influences and experiences to exchange ideas, revisit Filipino traditions, and explore how the country’s cuisine can continue to evolve.
The initiative also extends MGHR’s signature service philosophy, Sampaguita, and the values it represents—Love, Honor, Dignity, and Healing. It is a fitting foundation for Salo-Salo, as food has always been one of the clearest ways Filipinos express love and bring people together.
“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,” said Chef Franco Martin “Panky” Lopez, Corporate Chef of Megaworld Global Hotels & Resorts.
“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 on their knowledge of Filipino ingredients, tradition, and hospitality,” he added.
“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.”
Chef Fhred’s Homecoming
The first Salo-Salo collaboration welcomes Chef Fhred Batalona, who returns to the Philippines carrying international experience and a desire to challenge and further explore what he knows about Filipino cooking.
A champion of Filipino dining in Melbourne, Australia, Chef Fhred was once told that “Filipino food is not marketable.” He went on to prove otherwise through his food pop-ups, Palay and Barangay, which introduced Filipino cuisine to Australian diners.
He eventually opened Palay as a brick-and-mortar restaurant in Fitzroy, serving dishes inspired by his Filipino heritage with subtle flourishes drawn from techniques he developed while cooking other cuisines.
His culinary journey has also led to collaborations with top-tier chefs, including Chef Rolando “Lau” Laudico, Chef Jac Laudico, and acclaimed pastry chef Miko Aspiras.
Yet Chef Fhred remains curious about how he can further reinterpret the Filipino dishes he holds close to his roots. Rather than simply returning home to present what he has developed abroad, he comes back to cook alongside MGHR chefs, creating an opportunity for both sides to exchange ideas and push their creativity further.
Much like Chef Fhred, whose deep love and pride anchor his culinary roots, MGHR champions Filipino hospitality through its Sampaguita service brand. Its culinary teams also work to elevate Filipino cuisine through localized menus that celebrate the flavors and character of each destination.
Palay+ and Kalma
For the inaugural Salo-Salo collaboration, Chef Fhred brings Palay+, an immersive 10-course Filipino dining experience inspired by his Melbourne-based restaurant, Palay.
The “plus” is where the collaboration comes in.
The menu was developed together with chefs from MGHR properties in the NCR+ region, bringing together Chef Fhred’s international experience with their knowledge of local ingredients and the instincts honed from cooking for Filipino diners every day.
For Chef Fhred, the collaboration offers 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 extends beyond the kitchen and dining table. Chef Fhred will also bring Kalma, a moderated discussion focusing on positive work culture, mental health, leadership, and accountability in hospitality—issues that continue to shape the industry and the people working behind its kitchens.
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 from 12 p.m. to 3 p.m. and 7 p.m. to 10 p.m.
Priced at PHP 4,800, the limited-seat dining experience offers diners an opportunity to see what happens when a Filipino chef shaped by an international culinary environment returns home to create alongside the chefs of one of the country’s largest hotel groups.
For reservations, contact fb@eastwoodrichmonde.com or +63 917 821 0333.
Seats are limited for this first Salo-Salo collaboration, where Filipino culinary traditions, international influences, and the spirit of sharing come together at one table.
