Palay+ is a one-day only event happening on September 26.
LaMeza: Salo-Salo Brings Global Filipino Chefs to Megaworld Global Hotels & Resorts Kitchens
Chef Fhred Batalona brings Palay+ to Eastwood Richmonde Hotel for a one-night Filipino culinary collaboration
MANILA, PHILIPPINES — Filipino cuisine takes center stage as Megaworld Global Hotels & Resorts (MGHR) expands its culinary platform, LaMeza, with the launch of Salo-Salo, a new collaboration series that brings Filipino chefs from around the world together with MGHR’s culinary teams in the Philippines.
The initiative aims to create opportunities for Filipino chefs to exchange ideas, techniques, and experiences while exploring new ways to interpret Filipino cuisine and tell its stories through food.
LaMeza was originally introduced in 2022 during MGHR’s first Culinary Conference as a tasting menu envisioned as the “modern Filipino table.” Since then, it has evolved into a culinary platform where MGHR chefs reinterpret Filipino dishes while exploring the traditions, ingredients, and stories behind them.
With Salo-Salo, that table becomes even bigger—bringing international Filipino culinary perspectives into MGHR kitchens for collaborative dining experiences.
“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 with their knowledge of Filipino ingredients, tradition, and hospitality,” Lopez added.
Chef Fhred Batalona Brings Palay+ Home
The first Salo-Salo collaboration features Chef Fhred Batalona, a Filipino chef based in Melbourne, Australia, known for championing Filipino cuisine through his restaurant and culinary projects.
Chef Fhred’s culinary journey includes the launch of Filipino food pop-ups Palay and Barangay in Melbourne before opening Palay as a brick-and-mortar restaurant in Fitzroy. His cooking draws inspiration from his Filipino heritage while incorporating techniques and influences gained from working with other cuisines.
His collaborations have included Filipino culinary figures Chef Rolando “Lau” Laudico, Chef Jac Laudico, and acclaimed pastry chef Miko Aspiras.
For Salo-Salo, Chef Fhred returns to the Philippines not simply to showcase the dishes he developed overseas, but to collaborate with MGHR chefs and explore new interpretations of familiar Filipino flavors.
The collaboration reflects MGHR’s own focus on Filipino hospitality through its Sampaguita service brand, which represents Love, Honor, Dignity, and Healing. These values also provide a foundation for Salo-Salo, where food becomes a way to connect people, share stories, and create meaningful experiences.
Palay+ Turns Filipino Flavors Into a Collaborative Experience
Chef Fhred brings Palay+, an immersive 10-course Filipino dining experience inspired by his Melbourne-based restaurant, Palay.
The “plus” represents the collaborative element of the experience, with the menu developed together with chefs from MGHR properties in the NCR+ region. Their knowledge of Philippine ingredients and experience cooking for local diners add another layer to Chef Fhred’s international culinary perspective.
“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,” Chef Fhred 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,” he added.
Beyond the Kitchen: Kalma Opens Conversations on Hospitality
The Salo-Salo collaboration also goes beyond the dining table through Kalma, a moderated discussion led by Chef Fhred focusing on positive workplace culture, mental health, leadership, and accountability in the hospitality industry.
The initiative reflects Chef Fhred’s advocacy for mental health in professional kitchens and recognizes that the culture of a kitchen can be just as important as the food it produces.
Through both Palay+ and Kalma, Salo-Salo creates opportunities for culinary professionals to exchange not only recipes and techniques, but also experiences and perspectives on building healthier and more collaborative hospitality workplaces.
Experience the First Salo-Salo at Eastwood Richmonde Hotel
Food enthusiasts can experience the first Salo-Salo collaboration through Palay+ at Eastwood Richmonde Hotel on September 26, 2026.
The limited-seat dining experience will feature two seatings:
- Lunch: 12:00 p.m. to 3:00 p.m.
- Dinner: 7:00 p.m. to 10:00 p.m.
- Price: PHP 4,800 per person
Guests will have the opportunity to experience a 10-course Filipino menu shaped by the collaboration between Chef Fhred Batalona and MGHR’s culinary team.
Reservations are available through fb@eastwoodrichmonde.com or (63) 917 821 0333.
With limited seats available, Palay+ offers diners an opportunity to take part in the launch of Salo-Salo—a culinary exchange that brings Filipino chefs together around a shared table and explores how Filipino cuisine can continue to evolve while remaining connected to its roots.
