MANILA, 18 April 2026 — Manila Marriott Hotel at Newport World Resorts raised the bar on culinary entertainment with the debut of the “Pearl of Three Waters: The Philippine International Oyster Shucking Challenge,” a world-class showcase celebrating premium oysters, sustainability, and global gastronomy.
Held at Newport Mall Plaza, the inaugural competition brought together master oyster shuckers from France and Ireland in a spirited head-to-head contest that highlighted the artistry, speed, and craftsmanship behind one of the world’s most prized seafood delicacies.
During the launch, Manila Marriott Hotel Area General Manager Bruce Winton thanked the leadership of Newport World Resorts for supporting the event and helping bring an international-caliber experience to Manila.
He said the competition reflects the hotel’s broader commitment to delivering exceptional hospitality while positioning the property as both a global and local culinary destination.
Winton also cited recent milestones for the hotel, including its inclusion in the inaugural Michelin Hotel Guide 2026, while signature dining outlets Cru Steakhouse and Man Ho were named Michelin Selected Restaurants in 2025.
Meanwhile, Cru Steakhouse also received a Certified Angus Beef plaque of recognition, affirming its status as a licensed Certified Angus Beef restaurant.
Unlimited oysters every Saturday
Coinciding with the competition was the launch of a new premium buffet offering at Marriott Café.
Beginning April 18 and every Saturday thereafter, guests can enjoy unlimited oysters from the Philippines, France (Legris Oysters), and Ireland (Gallagher Oysters) as part of the dinner buffet spread for P3,499 net.
In terms of flavors, the Legris oysters of France’s flavor profile is a direct result of Lilia’s exceptional marine environment and the know-how with which they are grown. It takes 3 to 5 years for them to reach the size at which they can be sold and savored. On the other hand, the Gallagher oysters of Ireland, also known as “Umami Bombs” are known for their perfect balance of rich, sweet and nutty creaminess, grown in mineral-potent Donegal waters for 30 months.
Executive Chef Meik Brammer said the offering demonstrates the hotel’s commitment to bringing “the best of the world to the Philippines.”
He noted that Manila Marriott has long invested in freshness and food safety, including the use of advanced rain-shower aquarium technology at Cru Steakhouse to preserve oyster quality.
Brammer added that responsible sourcing remains central to the hotel’s food philosophy, citing partnerships with oyster producers such as Legris Farm of France, Gallagher Oysters of Ireland, and local distribution partners.
France vs Ireland: The Shucking Showdown
The evening’s main event featured two master écailleurs representing their nations: Léa Fouquet for France, representing Legris Oysters, cultivated in the nutrient-rich Lilia Archipelago since 1986; and, Edward Gallagher for Ireland, representing Gallagher premium oysters farmed in the pristine waters of Traigheanna Bay, Donegal.
Under the rules, competitors had 90 seconds to shuck as many oysters as possible. The contestant with the highest number of properly shucked oysters would claim the title.
When the timer ended, Edward Gallagher of Ireland emerged victorious.
Sustainability at the Forefront
The championship trophy was presented by Tim Ng, Managing Director of ChopValue Philippines, a sustainable manufacturing company that transforms discarded bamboo chopsticks into premium furniture and home products.
The partnership underscored the event’s wider message: luxury dining and sustainability can go hand in hand.
With the successful launch of the “Pearl of Three Waters,” Manila Marriott Hotel continues to blend international excellence, Filipino pride, and meaningful innovation—proving that in hospitality, the world truly can be your oyster.
