The Sampaguita, or Jasminum sambac, has been the national flower of the Philippines since 1934. With its small, delicate white blossoms and enchanting fragrance, it symbolizes purity, humility, and simplicity—virtues deeply embedded in Filipino culture. We’ve seen it adorning church altars, pinned onto graduation togas, or worn by dignitaries as fragrant garlands.
But never did I imagine I’d experience it on a plate—until my birthday lunch this year at Savoy Hotel Manila.
A Birthday Worth Remembering
This year, I craved something simple. No grand gestures, just a peaceful birthday lunch shared with a dear friend. I wanted to be fully present, to celebrate life’s quiet moments and the joy of being born.
When we arrived at Savoy Hotel Manila, we were warmly welcomed by Ms. Ma. Theresa “Thessa” Dela Paz, Director of Marketing & Communications. We were just in time for their daily lunch buffet when one of the staff approached us, menu in hand.
"Ma'am, how about trying our Sampaguita-inspired menu?"
Curiosity instantly bloomed—just like the national flower itself. And of course, I said yes.
As I scanned the special à la carte Sampaguita Menu, I couldn’t help but marvel at the creativity. This wasn’t just a meal; it was a story told through scent, taste, and memory. Here’s what we had:
Appetizer: Tuna Sinuglaw
Delicate slices of tuna loin were marinated in a bright coconut-calamansi dressing. The pomelo salsa gave it a citrusy snap, while herb oil and fresh cilantro rounded everything with earthy undertones. While the sampaguita note wasn’t immediately overpowering, it subtly bloomed in the background—almost like a fragrant breeze brushing past.
The sampaguita essence here was likely infused into the herb oil or dressing—giving that elegant floral lift to the otherwise bold, tangy dish.
Entrée: Pan-Seared Sea Bass with Sampaguita Rice Pilaf
This was where the culinary artistry really began to shine. The local seabass was perfectly cooked—tender, buttery, with a crisp seared skin. What made it extraordinary was the sampaguita-infused rice pilaf, which carried whispers of the flower’s aroma in every bite.
The rice was dehydrated with dried sampaguita blossoms, then gently steamed again with infused broth. Paired with mango salsa, this dish felt tropical yet elegant—like a serene afternoon garden wedding in bite form.
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Main Course: Grilled Beef Estofado
The moment this arrived, the aroma of slow-braised shortplate beef in soy-vinegar caramel sauce filled the air. But the true surprise? A very Pinoy take, with fried saba bananas and carrots enhancing the richness.
While this dish was bold and comforting, the dried sampaguita flowers used for smoking the beef before grilling gave the meat a faint floral perfume. Not overpowering—just enough to elevate the entire dish into something celebratory.
Desserts: Sampaguita Polvoron Mantecado & Mango Tres Leches with Pulot
Think banana sponge cake meets polvoron but reimagined for a 5-star table. The pandan caramel, chantilly cream, and mango compote felt tropical, while caramelized sampaguita blossoms added a crunchy floral sweetness. This is the sampaguita polvoron mantecado.
The way the blossoms were candied and folded into the cream gave the dessert a nostalgic yet modern twist—like biting into summer memories from your childhood, now grown up and fancy.
The mango tres leches with pulot is a love letter to Filipino mangoes. The sponge soaked up creamy milk and pulot (a native sugarcane syrup) while the leon mangoes provided their naturally syrupy sweetness. It was light but indulgent—a perfect closer.
Just when I thought the lunch couldn’t get any more special, the staff surprised me with a complimentary birthday cake—complete with a cheerful "Happy Birthday" serenade! I honestly didn’t expect it at all, but the moment they found out I was celebrating my birthday, they made sure to make me feel extra special. It’s those thoughtful touches, the kind that make you smile from the heart, that truly define the warm and genuine hospitality of Savoy Hotel Manila.
Drink: Sampaguita Orange
A floral-fruity fusion of Sampaguita and jasmine tea, blended with orange purée, lychee nectar, a hint of panutsa syrup, and star anise. Light, refreshing, and just the right touch of local flair—a sweet ending with Sampaguita in every sip.
What made the experience even more meaningful was learning about Savoy Hotel Manila’s heartfelt partnership with Project PEARLS—an initiative by Megaworld Hotels & Resorts that supports underprivileged children and families through education, healthcare, nutrition, and empowerment programs.
As part of this commitment, Savoy Hotel Manila donates Sampaguita seedlings to be planted at the Project PEARLS Learning Center in Bocaue, Bulacan. It’s a beautiful way to extend the symbolism of the Sampaguita—purity, hope, and resilience—into the lives of children who need it most.
Another heartwarming moment came when Mr. Ferdinand "Den" Navarro, the General Manager of Savoy Hotel Manila, personally dropped by to greet me. It’s not every day that a hotel’s top executive makes time to welcome a guest, and so I am truly grateful. Alongside Ms. Thessa, we even had a quick photo together—something I’ll cherish from this unforgettable birthday lunch.
This Sampaguita-inspired menu is available to all Megaworld Hotels and Resorts properties. In Savoy Hotel Manila, it is available in Savoy Cafe from 6am - 10pm every day.
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