Young culinary talents take the spotlight as The Westin Manila launches the much-awaited second season of its unique Mentor Mentee Program with the Culinary Showcase feast. Inspired by the rich and diverse flavors of Filipino cuisine, the new batch of talented mentees will be presenting their creations in an elegant one-night only dinner set for November 23, 2026 at Seasonal Tastes at The Westin Manila.
The novel initiative under the banner of the Marriott Next Gen Worldwide Business Councils-Philippines was launched last year with the aim of providing food and beverage interns key insights and real world experience to enhance their skills and prepare them for their future roles in the hospitality industry. After the successful inaugural run last year, The Westin Manila is all set to replicate the creative output with this year's edition of the Mentor-Mentee Program's Culinary Showcase dinner on November 23 at Seasonal Tastes. Priced at P 2,900 net person, it's time to book your seat early for a memorable dining experience created by talented young internees from both front of house and the kitchen.
The open kitchen and live stations at Seasonal Tastes are transformed as the young mentees step up and take the stage. An infectious energy and excitement fills the air as anticipation builds for the special preview of the Culinary Showcase dinner at Seasonal Tastes. The young mentees get to learn first hand the basic fundamentals of running a restaurant as well as mounting a dining event. It's an impressive and comprehensive program spanning various disciplines and specializations including menu development, the creation of a market list, costing, cooking and presentation, booking management, guest engagement, service and more.
Throughout the evening, Executive Chef Kiko Santiago of The Westin Manila and his team of experienced mentors keep a close eye on the young mentees for the Culinary Showcase preview at Seasonal Tastes. The in-depth training by the hotel's experienced and seasoned award-winning team provides valuable learnings for this year's batch of young mentees.
"This is a unique and comprehensive program focused on talent, which is a valuable asset in the hospitality industry," shared Executive Chef Kiko Santiago. "It is also part of our efforts to give back to the community and create a positive impact through various development programs and opportunities."
That evening, the menu offered a glimpse of the imaginative and creative process by the mentees guided each step of the way by The Westin Manila team. Drawing inspiration from nostalgic and familiar flavors given depth by fond memories and stories, the young mentees craft a concept executed from the kitchen to the front of house for a seamless dining experience dubbed Flavors of the Philippines. The mentorship program includes multiple layers, and participation is voluntary on top of the regular internship the students applied for. This arrangement allows interns more time to focus on their specific roles and development areas.
Our dining experience began with the refreshing Gintong Ani, a refreshing libation with roasted pinipig, sparkling water and cinnamon lined with cinnamon and sugar and garnished with lemon to open up the palate. A soothing sip tells you it's a great start to an evening filled with expectation.
At the live stations of Seasonal Tastes, the young mentees begin the prep work for the evening's first course...
...guided by The Westin Manila's team of experienced mentors.
An intricate Amuse-Bouche named Gen San featured a delicately plated panipuri filled with tuna kilawin and dayap-vinegar caviar pearls for a fresh and vibrant burst of fresh and clean notes with a delectable textural play.
The sweet briny flavors of the tuna come through followed by the mildly sharp and citrusy hints from the dayap-vinegar caviar pearls for contrasting yet balanced flavors. From the Gintong Ani welcome drink to the Amuse Bouche aptly named Gen San, the young talented culinary team brings their own stories on Filipino flavors for an impressive start to the second edition of the Culinary Showcase of The Westin Manila's Mentor-Mentee Program.
Meanwhile, the pace picks up at the live stations of Seasonal Tastes for the second course...
The beautifully plated Appetizer called Pangasinan brings the flavors of the north with crispy pork dinakdakan, duck liver, ginger aioli, pickled shallots and water spinach crisp on a bed of crushed pork crackling.
The different components of the dish combine for a hearty medley of comfortingly familiar notes best enjoyed together in one bite. The flavors of the crispy pork dinakakan are complemented by the duck liver giving it depth while the ginger aioli and pickled shallots cuts through the savory richness for that balanced finish. The crisp water spinach and pork crackling adds layers of textures with each bite combining for a meticulously plated rendition of Pangasinan's flavors.
And the flow progresses at a pace characterized by both timing and precision under Executive Chef Kiko Santiago's watch...
The soup course, appropriately named Aklan is an imaginative rendition of binakol with a light yet flavorful chicken binakol consommé, chicken tagliatelle, fresh young coconut and chayote confit. The soft yet firm tagliatelle noodle made with chicken and the chayote confit are creative twists that elevate the concept...
...while delivering comforting flavors to warm the palate. Like the previous dishes served earlier, the young mentees succeed in feeding first the eyes with their plated presentation before the palate. A sip and bite brings all the flavors together in a well-executed and creative rendition reimagining the flavors of Aklan.
The mentees then take the evening's dinner up a notch with the first entrée as an homage to Manila with the scallion-wrapped duo of barramundi and eggplant ensalada, onion XO gelée, calamansi beurre blanc and malunggay oil. Inspired by the subtle sharp notes of bistek, the onion XO gelée and calamansi beurre blanc brings that burst of familiar hints without overpowering the delicate flavors of the barramundi. The eggplant ensalada and malunggay oil completes the flavors with its nuanced nutty notes.
For the main course, the young mentees presented the Ilocos with sous-vide tenderloin, carrot purée, cheese-fondue stuffed potato fondant and rich kaldereta jus. I'm told a grandmother's memory was the inspiration for the dish, and this one hits home. The bold beefy richness of the sous-vide tenderloin is made even more intense with the kaldereta jus pairing well with an indulgent richness from the cheese-fondue stuffed potato fondant and sweetness from the carrot purée threading a colorful weave of familiar flavors reimagined in a fresh new rendition.
The zen-like plating as well as the flavors are pure and uncluttered, and the concept comes through from that first bite all the way to the last for another memorable course of Flavors of the Philippines.
The blur of activity reveals an orchestrated pace of sequenced, precise and timed movements at the live stations of Seasonal Tastes leading to the evening's sweet finale...
...with an ornate and masterfully executed dessert expression of pure indulgence.
The final course for the evening is the decadent Batangas, a creatival and even whimsical reinterpretation of turon saba with coconut mousse, black sesame crémeux, caramel latik and vanilla lime ice cream for a fitting picture-perfect sweet ending of the Flavors of the Philippines at Seasonal Tastes.
The Westin Manila has set the standard, and the young mentees have responded to the challenge. It also offered a sneak peek at the full potential of the talented young mentees, reinterpreting familiar Filipino flavors in a refreshing and contemporary expression of intricately executed and even whimsical renditions without losing the warmth of comforting local flavors. These are the next culinary stars in the local dining scene, and you can experience their inventive take with Flavors of the Philippines on November 23, 2026 at Seasonal Tastes of The Westin Manila. Proceeds from the one-night only dinner will go to Save The Children Philippines. Time for that reservation...
Jasmine is located at Level 2 of New World Makati Hotel, Esperanza Street corner Makati Avenue, Makati City. You can also visit their FB Page and IG Feed at https://www.facebook.com/NewWorldMakatiHotel and https://www.instagram.com/newworldmakati for more information and updates. For table reservations, guests can call +632 8811 6888 ext. 3679, send a message on Viber at +63 917 888 4194 or email fbreservations.manila@newworldhotels.com.
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