Table Matters: Dining in These Six Restaurants Could Help Feed Families in Need
Wintermelon Salad by Taupe. Photo courtesy of Globe
With Globe’s Gastronome Giving series, the company partners with Facebook community Fine Dining Club Philippines to let each course feed families who need it the most
In 2022, Globe launched The Hapag Movement, embedding acts of giving into meaningful everyday experiences to help communities in need. A year later, the program took its first steps with the unveiling of the Gourmet Giving series, an 11-day initiative that piloted the idea of adding purpose to fine dining beyond its own storytelling.
In building upon its predecessor’s early success, 2025’s Gastronome Giving aims to rescale that same vision by highlighting six of the country’s celebrated chefs and destination restaurants, while also giving Globe Platinum and Fine Dining Club members an exclusive treat in each establishment. By revisiting its partnership with the Facebook-founded community, every tasting menu ordered through Gastronome Giving will give back warm and nutritious meals for communities in need.
Anzani, Lahug, Cebu City
Situated along the hills of Lahug, Cebu, chef Marco Anzani’s eponymously named restaurant blends his savoir-faire for Mediterranean cuisine with the fresh produce of the Central Visayas island.
Offering a five-course dégustation menu in support of the Hapag Movement, influences from South American and Italian cuisine are infused into the likes of black selva tiger shrimps and U.S. angus beef. The restaurant also features a open patio that offers a view of the Guadalupe cityscape.
Goxo, Salcedo Village, Makati
With an identity shaped by the cuisine of the Southwest European country of Basque, Goxo (meaning “delicious” in Euskara) seeks to introduce guests to a cross-cultural experience that pairs specialties from across the world with the recipes and techniques of Basquian culinary heritage.
For the Gastronome Giving series, chef Albert Mendoza and his team curated a five- and seven-course menu, with optional wine pairings, that tells the stories of their respective travels along the cities of Spain. Among others, Goxo’s dishes feature a dry-aged ribeye steak drawn from the native cattle in Galicia as well as a blend of stracciatella cheese, melon, and talakitok cured based on the traditional processes of jamón.
Kasa Palma, Poblacion, Makati
Said to be founder and chef Aaron Isip’s “jungle oasis” within the urban noise of Poblacion, Kasa Palma serves as an experiential reflection of his roots in Manila, his studies and experiences in Paris, and his love for Latin culture and cuisine.
Combining these sensibilities, chef Aaron Isip and his team crafted an eight-course menu for diners to experience within its warm-hued and woven spaces. The Kasa Palma team also transforms the Croque Madame and traditional Wellington into unique showpieces, featuring yellowtail tuna with sea urchin, and foie gras with pigeon. “I want all of our guests to experience something quite different than what they would at other urban restaurants in the city by taking them back to islands, even if for just one evening,” the founder shares.
Mrs. Saldo’s, Silang, Cavite
From studying classical French and Southeast Asian techniques to extending her facets as a winemaker in Napa Valley, California, chef Rhea Rizzo now settles her culinary knowledge in Silang, Cavite as the founder and head chef of Mrs. Saldo’s.
In creating her tasting menu for the seasonal dining series, the multi-disciplined chef looked to integrate the diverse range of recipes and methods learned from her East-West travels, from dressing duck confit with an orange demiglace to piaya flatbreads paired with ube whipped cheese.
Roots, General Luna, Siargao
Within its bahay kubo-inspired home along the coast of General Luna, Siargao, the Casa Kaos group of creatives brings their eclectic ensemble of culinary storytelling through Roots, a name believed to reference the founding members’ hometowns in Spain, Portugal, and Italy, but also their emphasis on sustainable practice and local produce.
In creating their menu for Globe’s Gastronome Giving series, the group looked to showcase its fondness for island’s fresh ingredients and tropical atmosphere through a 10-course tasting menu ranging from a “Fake Rissoto” made with adlai, mantis shrimp, and hollandaise to a “Bitter Plastik” dessert featuring picked cacao, bitter melons, and asin tibuok from Bohol.
Taupe, BGC, Taguig
After growing his career in Miami and New York, chef Francis Tolentino recently marked his return to the Philippines with the launch of his restaurant Taupe in Bonifacio Global City, Taguig. Emphasizing Philippine-native ingredients, chef Tolentino aims to elevate the country’s unique flavors by introducing them to the methods of gastronomy, becoming his means for storytelling creative expression.
Curated as either an eight- or ten-course experience, the tasting menus made for the Gastronome Giving series showcase the restaurant’s latest “Elements” concept, where chef Tolentino references the elements of earth, air, fire, and water as the methods for rendering out each ingredient’s distinct flavors.
Currently running until August 31st, the Gastronome Giving series continues to invite enthusiasts and curious palates alike to a dining experience that celebrates the country’s signature flavors through the storytelling and craftsmanship of fine dining.
“Our customers value experiences that are not only rare and refined, but also resonate with their values,” shares Mark Pasaylo, Head of Globe Platinum. “We’re giving them a chance to enjoy exquisite cuisine while directly supporting families through the Hapag Movement. It’s fine dining with soul.”
Globe Platinum customers may book via THEA, the Platinum Digital Assistant available 24/7 on Facebook Messenger. Fine Dining Club members will also get exclusive treats when they use the code “GlobeFDC” upon reservation.
Interested diners may book their visits directly with the participating restaurants. Each booking automatically supports the Hapag Movement, which provides feeding and livelihood training to disadvantaged families. Visit this link to learn more.