MANILA, Philippines | Belmont Hotel Manila brings the flavors of Batangas to the table through PAMANA: Taal, Reimagined, a culinary collaboration featuring chefs Grant Zuniga and Aaron Valeroso. Launched as part of the hotel’s 11th anniversary celebration, the dining experience presents two Filipino-inspired creations that combine regional ingredients with contemporary cooking techniques.
Available at Café Belmont until December 31, 2026, the featured dishes are Sinigang Risotto with Grilled Maliputo and Adobo sa Dilaw Chicken Confit, priced at PHP 1,200 each.
PAMANA, meaning heritage or inheritance, is Belmont Hotel Manila’s legacy program dedicated to celebrating Filipino cuisine and the people who carry its traditions forward. Through collaborations with local culinary talents, the program brings regional specialties to a wider audience.
“Through PAMANA, we want to share the richness of Filipino cuisine with our guests and introduce them to the stories and traditions behind every dish. Working with Filipino chefs also allows us to celebrate their creativity and show how familiar flavors can be presented in new ways while remaining connected to their roots,” said Mayann Malapote, Hotel Manager of Belmont Hotel Manila.
From an Online Kitchen to a Culinary Collaboration
Chefs Grant Zuniga and Aaron Valeroso began their entrepreneurial journey during the pandemic with an online kitchen, which eventually grew into a multi-awarded restaurant venture in Lipa, Batangas.
Both chefs studied in Italy, bringing international culinary knowledge to their work. Chef Grant further developed his craft through experience in hotels and award-winning restaurants in the United States, while Chef Aaron gained experience in five-star hotels in the Philippines.
For Taal, Reimagined, they draw inspiration from Batangas’ culinary traditions, translating familiar dishes into contemporary creations that reflect their individual experiences and shared passion for Filipino food.
Batangueño Flavors on the Plate
The Sinigang Risotto with Grilled Maliputo combines the tangy character of sinigang with the creamy texture of Italian risotto. Grilled maliputo, a prized fish associated with Taal Lake, adds a smoky, savory dimension while connecting the dish to Batangas’ local food culture.
The Adobo sa Dilaw Chicken Confit takes inspiration from a Batangueño specialty known for its use of luyang dilaw, or turmeric. Combined with gata, or coconut milk, the dish develops an earthy, aromatic flavor with a richer finish. The chicken is prepared using the confit technique, which involves slow cooking in fat to achieve a tender texture. The result is a contemporary interpretation that retains the distinctive character of adobo sa dilaw.
Together, the dishes offer a fresh perspective on regional Filipino cooking, highlighting the ingredients and culinary traditions that make Batangas distinctive.
Located in Newport City beside Ninoy Aquino International Airport Terminal 3, Belmont Hotel Manila is accessible via Runway Manila, making Café Belmont a convenient dining destination for hotel guests, airport travelers, business professionals, and local diners.
PAMANA: Taal, Reimagined is available at Café Belmont until December 31, 2026, with both dishes priced at PHP 1,200 each. For inquiries and orders, visit www.belmonthotelmanila.com, call (02) 5318 8888 or +63 927 007 9952, or email dine@belmontmanila.com.
