For many travelers, discovering local food is just as memorable as visiting famous landmarks. A bowl of comforting soup, a regional delicacy passed down through generations, or a signature dish prepared by a talented chef often becomes the highlight of the journey.

Megaworld Hotels & Resorts’ Executive Committee: (from left) Loleth So, Group Commercial Director; Arturo Boncato Jr., Group General Manager; Avinash Menon, Cluster General Manager – Visayas; Jun Justo, Cluster General Manager – NCR+; Cleofe Albiso, Managing Director; Eden Decano, Chief Financial Officer; Divine delos Reyes, Head of People Management and Development; and Sonny Alvaro, Cluster General Manager – Boracay.

Megaworld Hotels & Resorts (MHR) is embracing this idea by transforming hotel dining into a destination in itself. During its recently concluded 2026 Food & Beverage Conference in Boracay Newcoast, the country’s largest hotel operator showcased how authentic regional cuisine, culinary innovation, and sustainability can inspire travelers to explore more of the Philippines—one unforgettable meal at a time.

Held under the theme “TIMPLA: Balancing Heritage, Elevating Craft, Driving Growth,” the annual gathering brought together Executive Chefs from all 16 Megaworld Hotels & Resorts properties for a celebration of Filipino flavors through the much-anticipated MHR Food Festival.

Chef Paolo Aviso, Executive Chef of Mercure Mactan Cebu, winning the Best Signature Dish award for his Balbacua Pares.

Discovering the Philippines Through Regional Flavors

One of the most fascinating aspects of traveling around the Philippines is experiencing how every province has its own unique culinary identity. From comforting slow-cooked stews to fresh seafood specialties and festive delicacies, every destination tells its story through food.

This philosophy is at the heart of Megaworld Hotels & Resorts’ dining program.

While every hotel serves the brand’s signature Sampaguita Menu, representing the warmth and hospitality that guests can expect across all MHR properties, each destination also proudly features dishes inspired by its local culinary traditions.

Megaworld Hotels & Resorts’ Culinary and Food and Beverage Teams attended the F&B Conference held at Boracay Newcoast on July 21 to 23.

Instead of offering a standardized menu across the country, every hotel celebrates its hometown through carefully curated regional specialties.

Imagine checking into a hotel in Cebu and enjoying a rich serving of Balbacua, a hearty beef stew beloved by locals. Travel to Iloilo, and you’ll discover specialties like Lechon de Valenciana, showcasing Western Visayas’ vibrant culinary heritage.

The result is a dining experience that feels authentic, immersive, and deeply connected to the destination itself.

For food-loving travelers, it means every hotel stay comes with an opportunity to taste local culture without even leaving the property.

Hotel Dining Worth Traveling For

Hotel restaurants have long been known for serving international favorites, but Megaworld Hotels & Resorts wants guests to remember them for something even more meaningful—signature dishes that cannot be found anywhere else.

Each Executive Chef presented a flagship creation during the MHR Food Festival, highlighting the culinary identity of their respective property while showcasing modern techniques and elevated presentation.

The initiative reflects a growing trend in Philippine hospitality, where food is no longer simply an amenity but a major travel attraction.

Whether you’re planning a weekend staycation or exploring a new city, memorable dining experiences now play a significant role in choosing where to stay.

A Modern Take on Ilonggo Cuisine

Among the newest culinary concepts introduced during the conference was the Modern Ilonggo Diner of Belmont Hotel Iloilo.

Designed to celebrate Iloilo’s rich food culture while catering to today’s travelers, the concept presents traditional Ilonggo favorites in a more contemporary, casual, and accessible setting.

The dining concept complements the hotel’s modern interiors while preserving the authentic flavors that have made Ilonggo cuisine one of the country’s most celebrated regional food traditions.

It’s another example of how hotels can preserve local heritage while adapting to changing guest preferences.

Celebrating Culinary Excellence

The festival concluded with the recognition of the group’s most outstanding culinary creations.

Taking home both the Best Signature Dish and the People’s Choice Award was Mercure Mactan Cebu, whose Roasted Beef Balbacua Pares impressed both judges and guests. The winning dish elevated the familiar comfort of traditional Balbacua by pairing it with the beloved Filipino pares concept, creating a hearty and innovative interpretation of a regional classic.

Meanwhile, Courtyard by Marriott Iloilo received the Best Featured Beverage Award for its elegant Sampaguita Beverage Collection, a refreshing tribute to the country’s national flower and the signature identity of the Megaworld Hotels & Resorts brand.

These award-winning creations demonstrate how local ingredients and regional traditions can be transformed into contemporary dining experiences without losing their authenticity.

Sustainability Is Becoming a Main Ingredient

Beyond delicious food, the conference highlighted another important ingredient shaping the future of hospitality—sustainability.

Chef Vojtech Végh is the Zero-Waste Culinary Advisor at Winnow, discussing zero-waste cooking.

As hotels continue to welcome more guests, reducing food waste has become a growing priority.

One of the standout initiatives presented during the conference was the implementation of Winnow, an AI-powered food waste management system now being used at Grand Westside Hotel, currently recognized as the country’s largest hotel.

The technology helps kitchen teams monitor, measure, and analyze food waste in real time, allowing chefs to improve purchasing decisions, reduce unnecessary waste, and maximize ingredient utilization.

These innovations not only improve operational efficiency but also contribute to a more environmentally responsible hospitality industry.

For today’s travelers who value sustainable tourism, knowing that their meals are prepared with greater care for the environment adds another meaningful layer to the dining experience.

Wai Lok Fung, President of Globalinens Worldwide Inc.

Great Food Starts With Great Teams

Behind every memorable dish is a passionate culinary team.

Recognizing this, the 2026 MHR Food & Beverage Conference also focused heavily on leadership development, mentorship, communication, and workplace culture.

Rather than concentrating solely on recipes and cooking techniques, the conference emphasized building collaborative kitchens where chefs feel inspired, supported, and empowered to innovate.

According to Chef Franco Martin “Panky” Lopez, Corporate Chef of Megaworld Hotels & Resorts, exceptional dining begins with exceptional people.

He shared that a successful kitchen is defined not only by the quality of its food but also by the culture behind it. When culinary professionals are valued and encouraged, they naturally bring more creativity, stronger teamwork, and better guest experiences to every service.

Chef Tahir Malikol, a prominent Filipino Halal chef.

Why Food Is Becoming the Reason to Travel

The MHR Food Festival demonstrates how hotel dining has evolved beyond simply serving breakfast buffets or room service.

Today’s travelers increasingly seek authentic experiences that connect them with local culture, and food offers one of the most enjoyable ways to achieve that.

Whether it’s savoring a comforting bowl of Cebu’s Balbacua, discovering modern Ilonggo cuisine in Iloilo, or sampling award-winning signature dishes crafted by talented Executive Chefs, every meal tells the story of the destination.

As Megaworld Hotels & Resorts continues expanding its portfolio across the Philippines, its commitment to celebrating regional flavors, supporting local culinary traditions, embracing sustainability, and empowering its people positions the brand as more than just a collection of hotels.

For travelers who believe every destination should be experienced through its cuisine, Megaworld Hotels & Resorts is proving that sometimes the most memorable part of the journey isn’t just where you stay—it’s what awaits on your plate.

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Read: Why Iloilo City was Named a UNESCO “Creative City of Gastronomy” — and What You Should Eat There