SM Hotels partners with Shangri-La Group to bring a new sustainable upscale resort to Hamilo Coast

SM Hotels and Conventions Corporation (SMHCC), the hospitality arm of SM Prime Holdings Inc., is expanding into the premium island tourism segment with Shangri-La Santelmo Cove, a new coastal resort to be developed in Hamilo Coast, south of Manila, in partnership with the Shangri-La Group.

Set to open in 2031, Shangri-La Santelmo Cove will offer an elevated resort experience within one of the Philippines’ ecologically rich marine environments. The resort will feature approximately 40 villas and 50 rooms and suites, thoughtfully designed to complement the natural terrain and ocean views.

Nestled within a protected cove known for its vibrant coral reefs, sea turtles, and thriving marine biodiversity, the resort is envisioned as an immersive coastal destination that brings together world-class hospitality, thoughtful design, and environmental stewardship.

With the addition of Shangri-La Santelmo Cove, SMHCC continues to broaden its hospitality portfolio across distinct segments and destinations in the Philippines, from city hotels and convention facilities to leisure properties and now, premium island destinations.

“Shangri-La Santelmo Cove marks an important milestone in SM Hotels’ portfolio as we venture further into the island and leisure tourism landscape,” said SMHCC Executive Vice President Peggy E. Angeles. “Our partnership with Shangri-La Group brings together two organizations with extensive experience in creating distinctive hospitality experiences in the Philippines. Together, we look forward to developing a destination that not only showcases the extraordinary beauty of Hamilo Coast, but also demonstrates how luxury and responsible tourism can thrive alongside one another.”

The partnership brings together SMHCC’s experience in developing and growing hospitality destinations across the Philippines and Shangri-La Group’s global expertise in operating acclaimed resorts and hotels.

“Shangri-La Santelmo Cove presents a unique opportunity to celebrate the Philippines’ natural and cultural treasures,” said Sunny Paw, Group Chief Operating Officer of Shangri-La Group. “For more than two decades, Shangri-La has built a strong legacy in the country through our hotels and resorts in Manila, Boracay, and Cebu. The Santelmo Cove project is a natural and exciting extension of this journey across the archipelago, allowing us to introduce a new chapter of sustainable, nature-led luxury that reflects both the spirit of the destination and the values of our brand.”

For SMHCC, Shangri-La Santelmo Cove reinforces its commitment to developing hospitality destinations that create long-term tourism value while respecting the environments and communities in which they operate. The resort will also strengthen Hamilo Coast’s positioning as a destination where hospitality, nature, and responsible development come together.

“This project represents more than the addition of a new property to our portfolio. It is an opportunity for SM Hotels to help shape the next generation of Philippine leisure destinations,” Angeles added. “We are proud to partner with Shangri-La in creating a resort that allows guests to experience the beauty of the Philippines in a way that is both exceptional and mindful of its surroundings.”

The post SM Hotels and Conventions Corp. expands its portfolio into island luxury with Shangri-La Santelmo Cove appeared first on Lakbay Magazine.

SM Hotels and Conventions Corporation (SMHCC) has earned consecutive recognition from two distinguished award-giving bodies, affirming the company’s continued dedication in creating a workplace where people are empowered to grow, connect, and go beyond.

SMHCC was named Diversity & Inclusion Champion at the 2026 Altaris Business Awards – Human Resources Awards, a global awards program recognizing business innovation and success across industries. The company also emerged as a finalist for Learning & Development Excellence and Talent Acquisition Excellence, making SMHCC the only company to appear three times among the seven organizations named to the finalists and winners list.

The recognition highlights SMHCC’s approach to fostering an inclusive workplace where employees across generations, abilities, backgrounds, and identities are given equitable opportunities to contribute and advance. Its entry showcased initiatives developing and celebrating women in traditionally male-dominated roles, LGBTQ+ inclusion, and forging partnerships with organizations that advocate for persons with disabilities and senior citizens, as well as community-based programs, which extend the principles of inclusion beyond the workplace.

SMHCC’s Learning & Development Excellence finalist recognition further underscores its structured learning culture, with programs such as We Go Beyond, leadership and capability-building initiatives like R.I.S.E. and L.E.A.D. Beyond, and specialized training that support employees across technical, service, leadership, and personal competencies. Meanwhile, its Talent Acquisition Excellence finalist recognition reflects a talent strategy that goes beyond filling vacancies by building sustainable talent pipelines through strategic sourcing, school and institutional partnerships, internships, inclusive recruitment, and employer branding.

Adding to this momentum, SMHCC was also named a winner of the Best Employee Engagement Program at the TalentView People Insights Awards 2026, which recognizes organizations transforming the future of work througnth meaningful workplace and people initiatives.

The award recognizes SMHCC’s deliberate efforts to strengthen employee connection, belonging, and engagement through a culture of listening, meaningful experiences, growth, recognition, and open communication. Programs such as We Go Beyond Pocket Sessions, HR Hour, Wednesday Wisdom, Kapihan, Stay Interviews, HAY Sessions, and the President’s Go Beyond Awards create regular opportunities for employees to engage with leaders, share their voices, learn, receive recognition, and build stronger relationships across the organization.

“These recognitions affirm that our people strategies are not simply programs on paper. They are reflected in the experiences of our employees every day,” said Charmagne Adonis, SMHCC Vice President for Human Resources and Organizational Development. “For us, going beyond means creating an environment where every person feels heard, valued, connected, and empowered to contribute. Whether through inclusion, learning, talent development, or engagement, we remain committed to building a culture where our people can grow with the organization and, in turn, help us go beyond what is expected.”

The back-to-back recognitions reinforce SMHCC’s belief that organizational excellence begins with investing in people. By bringing together inclusive opportunities, continuous learning, strategic talent development, and meaningful employee engagement, SMHCC continues to strengthen a people culture that supports both individual potential and the organization’s goals in the hospitality and conventions industry.

For SMHCC, these awards are more than external validation. They are a reflection of a workplace culture built with its people, sustained by its people, and driven by their collective commitment to go beyond.

The post Back-to-back wins underscore SM Hotels’ commitment to inclusion, engagement, and the growth of its people appeared first on Lakbay Magazine.

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.

The post SM Hotels and Conventions Corp. brings Filipino destinations to one table through SMX’s Culinaire 2026 appeared first on Lakbay Magazine.

Philippine cuisine is more than a collection of dishes. It is a reflection of the country’s diverse regions, traditions, communities, and stories. Building on its commitment to champion Philippine culinary heritage, SM Hotels and Conventions Corporation (SMHCC) advances its “Gateway to Gastronomy” campaign through Conrad Manila’s Filipinas, a culinary experience that brings the flavors and stories of the archipelago to the table through the artistry of seven Filipina chefs.

Launched by SMHCC, “Gateway to Gastronomy” is a group-wide campaign that positions its hotels as immersive destinations where guests can discover the culture, history, and communities behind Filipino food. The campaign supports the Department of Tourism’s Food and Gastronomy Tourism Roadmap 2024–2029, which seeks to position the Philippines as a leading gastronomic destination in Southeast Asia by promoting regional cuisines, strengthening hospitality partnerships, championing local ingredients, and creating meaningful culinary experiences for travelers.

“Filipinas demonstrates how Gateway to Gastronomy can translate our country’s rich culinary heritage into an experience that is both deeply rooted in tradition and relevant to today’s diners,” said Leah Magallanes, SMHCC Vice President for Food & Beverage, Quality, and Sustainability. “By bringing together regional ingredients, Filipino culinary stories, and the creativity of our chefs, we are not only showcasing what makes our cuisine distinct. We are creating opportunities for guests to understand the people, places, and traditions behind every flavor. This is how we see our hotels contributing to the continued appreciation and promotion of Philippine gastronomy.”

At the heart of Filipinas is a seven-course chef’s table experience at Brasserie on 3, available exclusively on September 12, 2026. Created by seven female chefs from Conrad Manila’s culinary team, the menu takes guests on a gastronomic journey through the Philippines, with each course representing a different chapter in the story of Filipino food.

“With Filipinas, we wanted to give our guests a deeper appreciation of Filipino cuisine by presenting familiar ingredients and traditions through a fresh and contemporary lens,” said Rupert Hallam, General Manager of Conrad Manila. “What makes this experience particularly special is the creative voice of our seven Filipina chefs, whose interpretations bring together the diverse flavors of the archipelago while honoring the stories and heritage behind them. It is our way of inviting guests to experience the Philippines through a dining experience that is distinctly Filipino, thoughtfully crafted, and deeply personal.”

The experience opens with simula (beginning), a contemporary interpretation of tokwa’t baboy featuring tofu skin, etag from the Cordilleras, coconut vinegar, and soy gel. Pagbukas (opening) follows with tuna kinilaw, incorporating batwan from Western Visayas, while paglago (growth) presents kabute at keso ravioli with local kesong puti, mushroom duxelles, salted egg crème, smoked corn, and tarragon foam.

A refreshing calamansi sorbet marks sandali (pause), before the menu moves into its main courses. Direksyon (direction) interprets flavors associated with Central Luzon through maya and alugbati, black heirloom rice from Negros Island, and chicken tinapa, while lakas (strength) draws from the culinary traditions of Bicol through beef tenderloin, burnt coconut, labuyo pearls, and creamed taro leaves. The journey concludes with pamana (legacy), a dessert inspired by Davao’s identity as the Cacao Capital of the Philippines, bringing together guyabano, cacao, pili, and San Nicolas cookie.

Beyond the one-day chef’s table, Filipinas will also be available at Brasserie on 3 beginning September 12, 2026 through a four-course set menu, allowing more guests to experience its interpretation of Filipino cuisine. Guests may choose from a selection of appetizers and main courses, including tokwa’t baboy, tuna kinilaw, maya maya at alugbati, baka at laing, and kordero at piyanggang, alongside vegan selections. The meal concludes with halo-halo, reimagined through elements such as ube, leche flan, macapuno, langka, buko-pandan, and pinipig.

Through Filipinas, Conrad Manila expands the reach of Gateway to Gastronomy by bringing together culinary traditions from across the archipelago within a single dining experience. Its menu highlights how Filipino cuisine can be elevated through contemporary culinary techniques without losing its connection to the ingredients, flavors, and cultural influences that define each region.

This approach reinforces SMHCC’s broader role in advancing gastronomy tourism: using its properties as gateways to the destinations they represent, while creating opportunities to preserve culinary traditions, celebrate local producers and communities, and introduce Filipino flavors to both local and international guests. Across the SMHCC portfolio, this approach is reflected in destination-led culinary initiatives that range from Taal Vista Hotel’s heritage journey inspired by Filipino heroes to Pico Sands Hotel’s focus on local ingredients and fishing communities, as well as regional culinary experiences across Central Luzon, Western Visayas, Negros Occidental, and Mindanao.

As SMHCC continues to advance Gateway to Gastronomy, each property becomes more than a place to stay. It becomes a place where guests can experience the Philippines through its food, meet the stories behind its flavors, and gain a deeper appreciation of the heritage that continues to shape Filipino cuisine.

For more information on Filipinas at Conrad Manila, guests may call (+632) 8833-9999 or email ConradManila@ConradHotels.com.

The post SM Hotels strengthens its gastronomy tourism platform through Conrad Manila’s Filipinas appeared first on Lakbay Magazine.

Every successful event is not just built on a well-executed program, but also on strong partnerships. Recognizing the value of these relationships, SM Hotels and Conventions Corporation (SMHCC) continues to deepen its commitment to its clients through PRiMO (Perks and Recognition for Meeting Organizers), its official loyalty and recognition program for M.I.C.E. bookers and organizers.

Every qualified booking at SMHCC hotels and convention centers  contribute to the member’s standing within the program, allowing them to accumulate PRiMO points that can be redeemed for exclusive privileges, benefits, and select experiences (subject to program terms and conditions).

The program continuously expands through strategic partnerships with brands like IKEA, Kultura, and the SM Foundation, giving members access to a broader range of lifestyle, retail, and social development privileges across the SM ecosystem.

PRiMO transforms standard business bookings into lasting relationships, ensuring that every event is met with genuine appreciation from SMHCC rather than just being viewed as a business deal.

It serves as SMHCC’s core mechanism to acknowledge the ongoing trust, confidence, and continued choices made by corporate bookers and event planners.

At its heart, PRiMO is about true recognition rather than mere rewards—making every partnership count, keeping the program relevant to members’ evolving needs, and ensuring every contribution is deeply valued.

Recognition that goes beyond the booking

More than a loyalty program, PRiMO reflects the company’s appreciation for the relationships built with clients over time, providing members with exclusive privileges and opportunities to experience the wider SMHCC portfolio and the broader SM ecosystem.

At the heart of PRiMO is recognition, which is meant to express its appreciation to clients who continue to choose its hotels and convention centers for their business events.

Members may enjoy exclusive privileges and benefits through the program, with qualified bookings contributing toward recognition within PRiMO. These may include opportunities to redeem accumulated PRiMO points for select benefits and experiences, subject to the program’s terms and conditions. The program is particularly relevant to M.I.C.E. professionals, corporate bookers, and decision-makers who regularly plan and manage business events.

“PRiMO is our way of recognizing the people who continue to choose SMHCC for their business and events. We want every booking to be more than a transaction. We want it to build a lasting relationship that reflects our appreciation for our clients,” said SMHCC Executive President Peggy Angeles.

As the M.I.C.E. landscape continues to evolve, so does PRiMO. SMHCC is enhancing the program through new privileges and partnerships that bring members greater opportunities to experience the broader SM ecosystem. Among the partnerships currently being developed are with IKEA, Kultura, and SM Foundation, which will further broaden the range of potential privileges and experiences available to PRiMO members. These partnerships reflect SMHCC’s commitment to keeping PRiMO relevant to its members while creating meaningful connections across the hospitality, retail, lifestyle, and social development offerings within the SM ecosystem.

“We continue to listen to our members and look at how we can make PRiMO more meaningful to them. Our goal is to ensure that the program reflects our appreciation for their continued trust while offering privileges that are relevant, accessible, and useful,” added Angeles.

Looking ahead, SMHCC will continue to develop PRiMO through new partnerships, relevant privileges, and initiatives that enhance engagement and the overall member experience. For M.I.C.E. professionals, PRiMO is SMHCC’s way of recognizing the confidence behind every partnership and expressing appreciation for the continued confidence placed in its hotels and convention centers.

Simply put, PRiMO is fundamentally about recognition, not simply rewards. Ultimately, it is a commitment to making every partnership count, and every contribution valued.

For more information, please visit https://smhotels.com.ph/

The post Transforming business bookings into lasting relationships with PRiMO Rewards appeared first on Lakbay Magazine.

Reinforcing its commitment to inclusive growth and community development, SM Hotels & Conventions Corporation (SMHCC)-managed property, Park Inn by Radisson North EDSA, has recently kicked-off the Basic Food and Beverage Operations Training Program in partnership with the Quezon City Jail Male Dormitory. The initiative equips Persons Deprived of Liberty (PDLs) with practical hospitality skills to help prepare them for meaningful employment and successful reintegration into society.

Held at the Quezon City Jail Male Dormitory, the launch brought together representatives from the Bureau of Jail Management and Penology (BJMP), the Quezon City local government, SMHCC, and Radisson Hotel Group, reflecting a shared commitment to creating opportunities through skills development and collaboration.

The event commenced with the introduction of the Basic Food and Beverage Operations Training, followed by welcome remarks from Reycie Gutierrez, General Manager of Park Inn by Radisson North EDSA, and an inspirational message from Quezon City Mayor Joy Belmonte, who emphasized the importance of providing second chances through education and livelihood initiatives.

The ceremonial ribbon cutting was led by Quezon City Mayor Joy Belmonte, SMHCC Senior Vice President for Operations Cathy Nepomuceno, Park Inn by Radisson North EDSA General Manager Reycie Gutierrez, Jail Warden of the Quezon City Jail Male Dormitory Maria Lourdes Pacion, and Regional Director of the Bureau of Jail Management and Penology JCSUPT Baby Noel Montalvo.

“At SM Hotels & Conventions Corporation, we believe that hospitality has the power to uplift lives beyond the walls of our hotels,” said SMHCC Executive Vice President Peggy Angeles. “Through initiatives like this, we are investing in people by providing them with valuable skills, renewed confidence, and opportunities for a fresh start. This reflects our commitment to creating meaningful and lasting impact in the communities we serve.”

“The Basic Food and Beverage Operations Training Program underscores Park Inn by Radisson North EDSA’s broader vision of responsible hospitality, which not only delivers exceptional guest experiences but also empowers individuals, strengthens the social sector, and creates opportunities for a more inclusive future,” Park Inn by Radisson North EDSA General Manager Reycie Gutierrez added.

The post SM Hotels’ flagship property in the north advances inclusive hospitality with F&B training for PDLs appeared first on Lakbay Magazine.

SM Hotels and Conventions Corporation (SMHCC) reinforces its commitment in championing regional pride and progress by celebrating Iloilo’s rich cultural and culinary legacy through Park Inn by Radisson Iloilo.

As the Philippines’ first UNESCO Creative City of Gastronomy, Iloilo continues to gain national and international momentum as it takes center stage through two landmark initiatives: the launch of the “Beyond the Plate” program and the “Kusina de Ilonggo: Mga Panubli Nga Sabor.” These efforts reflect SM Hotels’ broader vision of driving innovation while championing local identity among its properties across the region.

“At SM Hotels, our success grows with the communities we serve,” said SMHCC Vice President for Quality and Sustainability Leah Magallanes. “Through Park Inn by Radisson Iloilo, we proudly stand as a tourism partner in celebrating heritage, empowering local talent, and opening doors to authentic Filipino experiences.”

At the heart of this culinary showcase is Ani Restaurant, where the “Kusina de Ilonggo: Mga Panubli Nga Sabor” transforms every meal into a cultural journey. Inspired by heirloom recipes and the culinary traditions of distinguished Ilonggo families, each curated menu brings time-honored flavors to life, while bridging generations and introducing Iloilo’s gastronomic story to a wider audience.

Recognized by UNESCO as a best practice, “Beyond the Plate” underscores SMHCC’s advocacy to sustainable tourism. In collaboration with the Iloilo MICE Center, the initiative invests in skills development and professional growth for local talent to ensure that the community flourishes alongside the region’s expanding tourism landscape. In particular, through the “Beyond the Plate” program, journalists and vloggers are given the opportunity to elevate their craft through specialized training in food and wine storytelling. The initiative responds to the increasing demand from MICE groups and visiting delegations for more informed culinary coverage, in order to provide media practitioners with the skills they need to remain competitive and relevant in today’s dynamic content landscape.

The program was led by a stellar roster of master teachers drawn from the fields of culture, hospitality, culinary arts, and digital storytelling.

Dr. Hazel P. Villa, Associate Professor from Western Visayas, is a respected writer and an academic whose work highlights Iloilo’s arts, culture, and gastronomy. Her contributions appear in landmark cultural publications. In 2024, she was named one of the Ten Outstanding Ilonggos for her achievements in journalism, education, and public service.

Leah Magallanes, Vice President for Quality and Sustainability at SMHCC, brought more than three decades of expertise in food and beverage, culinary operations, and sustainability. A certified working chef with experience in Michelin-starred kitchens, she guided participants in understanding flavor, taste profiles, and the language used to describe food.

Rouel Guanzon, General Manager of Park Inn by Radisson Iloilo, is a seasoned hospitality executive and respected educator. A founding professor of Enderun Colleges and Southville International School, he has long shaped the next generation of hospitality professionals. During the session, he shared his expertise in wine appreciation and sensory evaluation, helping participants understand how to thoughtfully experience and describe wine.

Kris Cruz is an award-winning mobile phone photographer recognized for his exceptional storytelling through smartphone imagery. He received the Best Travel Photo award at the International iPhone Photography Awards and has been featured by global brands such as Apple and Lufthansa. In the program, he demonstrated how content creators can capture compelling food photography and videos using only a mobile phone.

Chef Cidj Jalandoni, Executive Chef and Business Development Chef for Western Visayas at Nestlé Philippines, contributed his deep culinary expertise and industry experience. A graduate of the Academy for International Culinary Arts, he has built a career in professional kitchens while supporting culinary innovation and development across the region. His insights provided participants with a deeper appreciation of culinary craftsmanship and industry standards.

Strategically located in Mandurriao and seamlessly connected to SM City Iloilo, Park Inn by Radisson Iloilo serves as a gateway to the city’s vibrant cultural and culinary scene, where heritage, hospitality, and innovation converge.

The post SM Hotels advances Ilonggo culture and heritage with UNESCO-recognized programs appeared first on Lakbay Magazine.

SM Hotels and Conventions Corporation (SMHCC) was conferred the “2025 World’s Leading Sustainable Circular Economy” at the prestigious World Sustainable Travel & Hospitality Awards in Dubai for its “Plate for the Planet” program.

The said awards aim at recognizing, celebrating, and sharing game-changer stories of both individuals and organizations that make an indelible impact and contribution in sustainable travel and tourism. All submissions were meticulously screened by Sustainable Business students at Nova Business School and reviewed by the Advisory Board.

“Plate for the Planet” seeks to expand healthy and environment-friendly dining options, directed towards reducing dining wastes and mitigating GHG emissions in the food service industry. “Through the program, SMHCC endeavors to halve per capita global food waste at both the consumer and production levels, while greening supply chains and maintaining the food waste per cover, below industry levels as part of our decarbonization plans,” said SMHCC Vice President for Quality and Sustainability Leah Magallanes.

The program is part of SMHCC’s Sustainable Diner Program where every item on the menu is carefully curated, featuring locally sourced and hotel harvested ingredients. This initiative is a testament of SMHCC’s commitment to circular economy in its operations. Food waste is managed through traditional composting of layering with bacteria and the more modern way of using a bio digester. “Compost is then used as fertilizer in our gardens and partner farms, while the harvested herbs, vegetables, and fruits are used by our chefs to prepare a delicious dish – a ‘Plate for the Planet’. As such, we have partnered up with SM Foundation farmers through their Kabalikat sa Kabuhayan (KSK) program for our composting and gardening efforts,” adds Magallanes.

In particular, “Plate for the Planet” advances the United Nations Sustainable Development Goals (UNSDG) on Responsible Consumption and Production, reinforcing the company’s thrust on global sustainability standards. This strategic direction is systematically implemented across all SMHCC properties, integrating responsible practices into daily hotel operations. Dedicated Sustainability Champions at each property ensure these initiatives are actively upheld, measured, and continuously strengthened.

This global recognition affirms SMHCC’s leadership in driving circular innovation within the hospitality industry, proving that sustainability and exceptional guest experiences can go hand in hand. As the company continues to elevate its environmental commitment across all properties, it remains steadfast in shaping a future where every stay and every plate contribute to a more sustainable world.

The post SM Hotels joins the veritable list of winners at the 2025 World Sustainable Travel & Hospitality Awards appeared first on Lakbay Magazine.

SMX Convention Center Aura plays a vital role in enabling “Alice Saves Wonderland’s” immersive magic experience to come alive in Manila. International creative technology leaders SparksLab Technology and FrameMotion Studio bring “Alice Saves Wonderland” to the Philippines, unveiling a spellbinding interaction that transforms storytelling into something audiences don’t just watch—but fully enter. Through its adaptable spaces, robust technical infrastructure, and experienced on-ground team, SMX Convention Center Aura enables the seamless integration of advanced technologies, including projection mapping, motion sensors, spatial audio, artificial intelligence, and interactive 3D environments.

More than a venue, SMX becomes the canvas—shifting, responding, and transforming to support storytelling at scale. The collaboration illustrates how immersive creators and purpose-built event spaces can work together to redefine what exhibitions and live experiences can be. “This partnership reflects where the future of events is headed,” shared Walid Wafik, SM Hotels and Conventions Corporation’s (SMHCC) Senior Vice President for Operations. “When content, technology, and venue design align, experiences move beyond being hosted—they are truly lived.”

Fresh from acclaimed international runs in Malaysia and Taiwan, “Alice Saves Wonderland” arrives in Manila as its third global stop, chosen for the city’s vibrant creative energy and growing reputation as a destination for next-generation experiences in Asia. For this milestone staging, SparksLab and FrameMotion selected SMX Convention Center Aura as their preferred venue and events partner, transforming the space into an interactive Wonderland built for discovery, wonder, and meaning.

“Each global stop adds a new layer to the story,” shared the SparksLab team. “For Manila, we wanted a venue that could support the technical depth of the experience while allowing audiences to feel fully immersed from the moment they step inside. SMX Convention Center Aura gave us the freedom and flexibility to bring ‘Wonderland’ to life.”

As SMX Convention Center continues its nationwide expansion—with upcoming venues in Cebu, Cabanatuan, Sta. Rosa (Laguna), Sto. Tomas (Batangas), and Pasay—the collaboration reinforces its role in supporting the next evolution of exhibitions, brand activations, and experiential events across the country.

“Alice Saves Wonderland” runs from January 15 to March 20, 2026 at SMX Convention Center Aura, Meeting Rooms 2–8, located on the 3rd and 4th Levels of SM Aura Premier, Taguig City.

The post SMX Convention Center Aura redefines venue spaces as the canvas for ‘Alice Saves Wonderland’ appeared first on Lakbay Magazine.

The Philippines’ biggest SMX Convention Center is set to open in Cebu in Q3 2026. 

Located at the Cebu South Coastal Road, the Php3.3 billion landmark project of SM Hotels and Conventions Corporation (SMHCC) will offer over 21,000 sq.m. of leasable event space setting a new benchmark for MICE (Meetings, Incentives, Conferences, and Exhibitions) facilities in the country.

With scalable halls, professional support services, and world-class amenities, the venue will provide organizers the capacity, flexibility, and convenience needed to mount world-class events up to 18,000 delegates.

“Cebu has always been one of the most in-demand destinations for events, and we are proud to finally bring SMX’s trusted brand of service to this dynamic market. It’s the culmination of more than two decades of experience in delivering professional and high-impact events,” said Walid Wafik, Senior Vice President-Operations of SMHCC.

Internationally recognized as the premier convention center in the Philippines, SMX has earned a reputation for delivering professionally managed spaces tailored to the diverse needs of large-scale exhibitions, conferences, corporate events, and celebrations.

The SMX Convention Center will rise beside the SM Seaside City Cebu offering direct connectivity to major lifestyle, retail, and hospitality hubs, as well as convenient access to key infrastructure such as the Cebu-Cordova Link Expressway (CCLEX) and Mactan-Cebu International Airport.

It will form part of a carefully master-planned development that includes a 300-room Park Inn Hotel, a 200-room Radisson Hotel and the 16,000-seating capacity SM Seaside Arena, reinforcing Cebu as a complete, integrated MICE and entertainment destination.

“This is our response to the long-standing demand for a convention venue of this scale in Cebu.  Soon, Cebuanos and visiting delegates alike will no longer need to fly to Manila for major exhibitions, summits, or concerts—the experience will be right here,” adds Wafik.

The post SM Hotels opens the Philippines’ biggest SMX Convention Center in Cebu appeared first on Lakbay Magazine.