Pavyllon London Celebrates Filipino Cuisine with Exclusive Dinner Featuring Donia’s Florence Mae Maglanoc and Executive Chef Benjamin Ferra Y Castell

Pavyllon London is geared up to showcase the rich and diverse flavours of Filipino cuisine during a special dining event on Thursday, May 28, 2026. Nestled within the opulent Four Seasons Hotel London at Park Lane, the Michelin-starred restaurant will host an exclusive one-night Counter Culture Dinner featuring the talents of celebrated Filipino chef Florence Mae Maglanoc, the visionary behind Donia, alongside Pavyllon’s Executive Chef Benjamin Ferra Y Castell. This exceptional event aims to blend Filipino ingredients and techniques with classic French culinary artistry, offering guests a rare chance to delve into the vibrant realm of Filipino cuisine.

An Exciting Culinary Partnership

The Counter Culture Dinner series at Pavyllon London has become renowned for its unique ability to fuse different culinary traditions, and the upcoming event is no exception. Chef Florence Mae Maglanoc, recognized for her Michelin Bib Gourmand award at Donia in 2025, will bring her innovative and bold Filipino dishes to life alongside Executive Chef Benjamin Ferra Y Castell, whose refined French culinary skills have been honed through collaborations with esteemed Chef Yannick Alléno.

This six-course dining experience will create a vibrant dialogue between Filipino and French gastronomy. Guests can anticipate a delightful assortment of dishes including the traditional Filipino scallop kinilaw with a contemporary twist, paired alongside French-inspired offerings such as beef tataki with ginger and soy jus. Each dish embodies the distinct styles of both chefs, with Chef Florence showcasing her Filipino expertise and Chef Benjamin exemplifying Pavyllon’s hallmark of French precision.

The merging of Filipino and French culinary techniques not only celebrates diverse food cultures but marks a significant stride for the growing recognition of Filipino cuisine within London’s exciting culinary landscape. This dinner also symbolizes a pivotal moment in the mainstream acceptance of Filipino food, which has long awaited its spotlight.

A Sensory Culinary Experience

The culinary evening will commence with a refreshing glass of Champagne Duval-Leroy, preparing guests for an indulgent gastronomic journey ahead. Attendees will navigate through a six-course menu featuring Filipino classics like crispy pork belly lechon, celebrated for its tender flavors and crispy skin, complemented with Donia’s signature liver sauce. The influence of Filipino cuisine will also extend into the dessert course with a delectable buko pie, a coconut crumble piece reflecting the rich dessert traditions brought to life at Florence’s Soho bakery, Panadera.

Pavyllon’s culinary input will highlight French finesse with creations such as seared monkfish tail with black pepper oil and strawberry textures with Isigny ice cream and crispy arlette. These dishes, developed in conjunction with Chef Yannick Alléno, are meticulously designed to showcase the depth and sophistication typical of Pavyllon’s culinary offerings.

The opportunity to savor two distinctive culinary traditions within a single dining experience adds a layer of excitement and cultural interchange to the evening. This extraordinary fusion of Filipino and French cuisine in a Michelin-starred environment exemplifies the versatility and global presence of Filipino food while also highlighting Pavyllon London’s mission to celebrate varied culinary voices.

Limited Seating for an Unforgettable Occasion

The event will be hosted in Pavyllon London’s elegant dining space, featuring seating options at both the signature counter and the main dining room. With only 30 spots available at the counter—providing an intimate setting where guests can observe the chefs in action—the occasion promises a uniquely unforgettable experience. Both seating areas grant diners the exclusive opportunity to interact with the chefs themselves, who will be present throughout the evening to share their expertise and insights about the dishes.

Priced at GBP 95, this immersive dinner includes the complete six-course menu along with a glass of welcome Champagne. Reservations can be made via OpenTable, with serving starting at 6:00 pm. Given the exclusive nature of this event, potential diners are urged to book their seats early to avoid missing out on this extraordinary culinary experience.

Meet Chef Florence Mae Maglanoc

Chef Florence Mae Maglanoc is the dynamic force behind the 1996 Group, which includes Donia and Panadera, and has emerged as a pioneering figure in the Filipino culinary realm. Born in the Philippines and raised in both London and Belfast, Florence’s culinary vision melds traditional Filipino flavours with British influences. Her endeavors have been pivotal in introducing Filipino gastronomy to a broader audience, and at Donia, she artfully showcases the complexity and vibrance of Filipino culinary traditions. Through Panadera, her Soho-based bakery, Florence has spotlighted beloved Filipino pastries like pandesal, further elevating the profile of Filipino cuisine in the UK.

Source- fourseasons.com

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