Pasay City, August 2026 — Following the successful “Zambasulta Cuisine Edition” of its Sinagtala Famsgiving earlier this year, Manila Marriott Hotel at Newport World Resorts is turning the spotlight on another chapter of the country’s culinary heritage with the launch of the Tsinoy Cuisine Edition, featuring a kitchen takeover by Chinese-Filipino chef and Tsinoy cuisine advocate Chef Sharwin Tee.
Running every Wednesday and Thursday evening from August through September 2026 at Marriott Café, the two-month culinary showcase forms part of the hotel’s Moonfest celebration and its continuing Sinagtala Philippine Culinary Arts campaign, which champions the country’s diverse regional and cultural food traditions.
For Tee, the collaboration is about giving Tsinoy cuisine the recognition it deserves as an integral part of Filipino culinary identity.
“I love to shine a light on Tsinoy cuisine because it underscores the contributions of Tsinoys to Filipino culture and history and how truly integrated the Tsinoy community is into society,” he said. “In a way, Tsinoy cuisine is as much a regional Filipino cuisine as Ilonggo, Maranao or Ilokano.”
Beyond showcasing heritage recipes, Manila Marriott hopes to elevate Tsinoy cuisine onto the international stage alongside globally recognized culinary traditions such as Singapore’s Peranakan cuisine and Peru’s Nikkei cuisine. Through Marriott International’s network of more than 10,000 properties across 146 countries and territories, the hotel sees Sinagtala as a platform for introducing Filipino culinary stories to a wider audience.
Tee believes more hotels should invest in similar initiatives that celebrate the country’s culinary diversity.
“It’s not only nice but absolutely vital that more hotels create and support programs like Sinagtala. Filipino cuisine is so diverse because of our various regions, and featuring them individually celebrates exactly how rich our culture and history truly are. If we want the world to embrace Filipino cuisine, we must first understand and celebrate our own regional cuisines.”
For this edition, Marriott Café’s buffet highlights traditional Tsinoy dishes that are commonly prepared in family kitchens but rarely featured in restaurant menus. Among the featured specialties are Kiam Peng (Kiam Pong), rice cooked with soy-braised pork and mustard greens; Diok Pit He (Camaron Rellenado); Tsinoy Lumpia; Hong Ti Ka (Pata Tim); Si Dit Misua (Misua Patola); Tao Meng Tsai, a braised seafood and vegetable dish with dried sea moss; and Taro Sago, made with taro, tapioca, coconut milk and jackfruit.
According to the hotel, many of these dishes have long been part of Filipino family gatherings, often regarded simply as either Filipino or Chinese cuisine. Through the Sinagtala Famsgiving Tsinoy Cuisine Edition, Manila Marriott aims to present them instead as expressions of a distinct Tsinoy culinary heritage shaped by generations of Chinese-Filipino families.
The Sinagtala Famsgiving Tsinoy Cuisine Edition is available for dinner every Wednesday and Thursday throughout August and September at Marriott Café, priced at P3,399 net per person.
