From its hotels and resorts to its convention centers, SM Hotels and Conventions Corporation (SMHCC) connects guests and communities with the places, stories, and flavors that make the Philippines unique. This approach came to life through Culinaire 2026 – Flavors of Possibility, an annual culinary showcase presented by SMX Convention Center Manila, where SMX’s accredited caterers and partners came together to showcase the diverse flavors of the Philippine archipelago.
As SMHCC’s convention center business, SMX Convention Center serves as a platform where people, businesses, and diverse groups come together through meaningful events and experiences. Culinaire 2026 expanded on this role by using food to showcase the unique character and cultural flavors represented across SMX’s growing network of venues.
With the Philippines’ identity as an archipelago as its inspiration, the event brought together culinary influences from Metro Manila, Central Luzon, Southern Luzon, the Visayas, and Mindanao. Each participating caterer was assigned a city represented within the SMX network and challenged to reinterpret its local flavors and culinary heritage through an original creation.
Bizu Catering Studio presented Higupin – Poached Duck Egg Penoy for Mandaluyong City, while Hizon’s Restaurant and Catering showcased Davao through Sinuglaw. Juan Carlo The Caterer represented Pasay City with Ginto: Gateway to the Islands (Halo-Halo), while Kitchen City highlighted Clark, Pampanga with Kapampangan Sisig Crisp.
From Taguig, M Catering and Fine Foods prepared Coconut Inutak Brûlée, while Richgold Weddings brought Cebu to the table with its own version of Cebu Lechon. Bacolod was represented by The Creamery Catering through Chicken Inasal Pani Puri, while Tjioe The Caterer Inc. showcased Sta. Rosa, Laguna with Laguna Angus Kulawo. Via Mare Corporation represented Sto. Tomas, Batangas with Tawilis Fish and Chips with Calamansi Aioli. Complementing the culinary showcase, Event Shaker Mobile Bar and GQ Mobile Bar created beverage experiences inspired by the various cities where SMX operates.
For SMHCC, initiatives such as Culinaire demonstrate how its properties can serve as platforms for connection, collaboration, and destination storytelling. Beyond accommodating meetings and events, SMX Convention Center provides an avenue for local culture and hospitality to find their way into the guest experience, thus linking the purpose of the event with the character of the destination.
“Over the years, Culinaire has become a channel for SMX, its caterer partners, and sponsors to showcase creativity and culinary craftsmanship. Year after year, participating partners transform familiar ingredients, regional influences, and Filipino traditions into distinctive culinary creations that guests can enjoy and remember. We deeply value the partnerships forged through the years and the many ways our partners continue to infuse creativity and flavor into the offerings at SMX,” said Walid Wafik, SMHCC Senior Vice President for Operations.
As SMHCC continues to expand its hospitality and MICE portfolio across the country, its properties serve as platforms that showcase the diverse character of the Philippines through events, dining, and other offerings. SMX’s network spans established venues across Metro Manila, Central Luzon, the Visayas, and Mindanao, alongside upcoming properties including SMX Seaside Cebu, SMXCITE in Pasay, and the SMX Trade Halls in Cabanatuan, Sta. Rosa, Laguna, and Sto. Tomas, Batangas.
Culinaire 2026 brought regional influences, local ingredients, and Filipino culinary traditions to the table, drawing inspiration from the destinations represented across the SMX network. In doing so, the showcase offered a closer look at the distinct character of Philippine communities through the lens of food.
