Aside from the well-known Jose Mari Chan songs that play when September hits, and the bright decorations put up in alleyways and malls, Filipinos look forward to the staple Christmas foods that fill tables during the Yuletide season.
While these are usually served during the latter part of the ‘Ber’ months, a local hotel is bringing the Christmas craving earlier than expected.
On September 15, 2026, Savoy Hotel Manila hosted ‘Puto Bumbong, Bibingka, Merienda at Pika-Pika,’ an afternoon tasting session featuring the hotel’s own versions of traditional Filipino kakanin (rice cakes).
Led by General Manager Den Navarro, the tasting featured six delicacies-three versions each of puto bumbong and bibingka-along with Savoy Hotel’s signature merienda offerings.
In an exclusive interview with Executive Chef Christian ‘Kit’ Carpio, he said the Christmas tradition has been part of the hotel’s offerings for the past six years, with the festivities usually starting as early as September.
But this year, the hotel decided to launch the offerings as early as August.
‘I want this to be memorable… kasi [kapag] nakikita mo na ‘yung mga puto bumbong at bibingka, this signals Christmas time,’ Chef Kit told BusinessMirror. ”Yung iba gusto mag-crave nito daily or once in a while, but they cannot access it kasi tuwing December lang.’
With Savoy Hotel Manila located right beside Ninoy Aquino International Airport (NAIA), Chef Kit also wanted to bring these traditional Filipino foods closer to balikbayans (returning overseas Filipinos).
To bring this mission to life, Savoy Hotel Manila intentionally curated diverse flavors of the two kakanin, offering a mix of familiar tastes complemented by innovative twists.
Traditional, reimagined desserts served at the table
AMONG the three distinct bibingka versions was the traditional baked rice cake that Filipinos grew up eating, usually enjoyed after Simbang Gabi. Made with rice flour or glutinous rice batter, it is topped with salted egg, cheese, sugar, and freshly grated coconut, and traditionally cooked or served with dahon ng saging.
‘And then, we made a twist for the other two. One with leche flan and makapuno,’ shared Chef Kit. ‘The other one was a Christmas-y ensaymada wherein we added butter, queso de bola, and Christmas ham.’
At the same time, the hotel brings an equally inventive approach to its three puto bumbong offerings.
Alongside the traditional purple rice cake-steamed inside a bamboo tube and served with margarine, muscovado, and freshly grated coconut-Chef Carpio showcased two distinct creations.
One is inspired by suman ng Antipolo, traditionally paired with ripe mango, sprinkled with sesame seeds, and drizzled with white coconut caramel.
‘The last flavor was inspired by the Cainta bibingka, having a latik on top. So it’s latik and coconut jam and, again, the freshly grated coconut,’ explained Chef Carpio.
Behind these unique creations, Chef Carpio proudly revealed that all their puto bumbong are made from their own fermented rice.
‘We soak it, and then the next day, we ground them up, add the ube flavoring, and then we steam it,’ he said.
To complete the experience, Chef Carpio recommended pairing the kakanin with a warm, comforting cup of either the hotel’s hot chocolate made from local tablea, a coffee of choice, or its salabat tea.
The inspiration behind the creations
WHEN shaping these creations, Chef Carpio drew inspiration from shared culinary roots across neighboring Asian cultures.
‘Most of the Asian countries, most of their desserts are also rice-based,’ he noted, pointing to mochi in Japan and rice cakes in Thailand and Vietnam.
Building on the Philippines’ long history of rice-based treats, his team used this inspiration to give the classic kakanin a contemporary twist while keeping them familiar to Filipino diners.
Aside from the two rice cakes, the gathering also featured other merienda offerings, including palabok, turon, and barbecue, recreating the spirit of a Filipino Noche Buena and the joy of sharing food around one table.
As Christmas draws closer, Savoy Hotel Manila will serve all these flavors of puto bumbong and bibingka until January 2027, giving guests an opportunity to experience the Filipino warmth and festive spirit that bring families and communities together during the Yuletide season.