Pavyllon London Brings Filipino Cuisine to the Forefront with Special Dinner Featuring Donia’s Florence Mae Maglanoc and Executive Chef Benjamin Ferra Y Castell

In a remarkable celebration of culinary culture, Pavyllon London is set to spotlight the flavours of Filipino cuisine with an exclusive dining event on Thursday, May 28, 2026. The Michelin-starred restaurant, located within the luxurious Four Seasons Hotel London at Park Lane, will host a special one-night Counter Culture Dinner featuring renowned Filipino chef Florence Mae Maglanoc, founder of Donia and Pavyllon’s own Executive Chef Benjamin Ferra Y Castell. This event, which promises an exciting fusion of Filipino and French culinary traditions, offers a unique opportunity to experience the vibrant and evolving world of Filipino cuisine.

A Unique Culinary Collaboration

The Counter Culture Dinner series at Pavyllon London has garnered attention for its ability to unite diverse culinary influences and this May’s event promises to continue that tradition. Florence Mae Maglanoc, whose Donia restaurant was awarded a Michelin Bib Gourmand in 2025, will bring her bold, flavour-forward Filipino dishes to the table. She will collaborate with Executive Chef Benjamin Ferra Y Castell, whose French-inspired cuisine is refined through his partnership with world-renowned Chef Yannick Alléno.

This exclusive six-course menu will create a dynamic culinary conversation between Filipino and French flavours. Diners can expect to savour dishes such as scallop kinilaw—a classic Filipino dish with a modern twist—alongside French-inspired creations like beef tataki with ginger and soy jus. Each course has been meticulously crafted to reflect the signature styles of both chefs, with Chef Florence bringing her expertise in Filipino food and Chef Benjamin showcasing Pavyllon’s hallmark French precision.

The pairing of Filipino and French cooking techniques is not only an exploration of different culinary traditions but also a celebration of the evolving appreciation of Filipino food in London’s dynamic food scene. Filipino cuisine, once underrepresented, is now receiving long-overdue recognition and this dinner marks a significant moment in its mainstream emergence.

A Feast for the Senses

The evening will begin with a welcome glass of Champagne Duval-Leroy, setting the stage for the indulgent meal to follow. Guests will then move through the six-course menu, which includes Filipino favourites such as crispy pork belly lechon, a dish known for its tender meat and crispy skin, paired with Donia’s signature liver sauce. The Filipino influence extends to the dessert course as well, where diners will enjoy buko pie—a coconut crumble masterpiece, a nod to the Filipino dessert traditions showcased at Florence’s Soho bakery, Panadera.

Pavyllon’s contributions to the meal will highlight French precision, with dishes like seared monkfish tail with black pepper oil and strawberry textures with Isigny ice cream and crispy arlette. These dishes, developed in collaboration with Chef Yannick Alléno, are carefully designed to exemplify the depth of flavour and technique for which Pavyllon is known.

The opportunity to experience two distinct culinary traditions in one setting adds a layer of excitement and cultural exchange to the evening. This fusion of Filipino and French cuisine in a Michelin-starred setting demonstrates the versatility and global reach of Filipino food, while also showcasing Pavyllon London’s commitment to celebrating diverse culinary voices.

Limited Seats and Unforgettable Experience

The dinner will take place in Pavyllon London’s chic dining space, with seating available both at the signature counter and in the main dining room. With only 30 seats available at the counter—offering an intimate dining experience where guests can witness the chefs in action—the event promises to be a unique occasion. Guests in both seating areas will have the chance to meet both chefs, who will be present throughout the evening to interact with diners and share insights into the dishes.

The dinner is priced at GBP 95, which includes the full six-course menu, along with the welcome Champagne. Reservations are available via OpenTable, with seating starting at 6:00 pm. Given the exclusive nature of the event, interested diners are encouraged to book early to avoid disappointment.

About Chef Florence Mae Maglanoc

Florence Mae Maglanoc, the visionary behind the 1996 Group, which includes Donia and Panadera, is a pioneering force in the world of Filipino cuisine. Originally from the Philippines and raised in both London and Belfast, Florence’s culinary approach blends traditional Filipino flavours with British influences. Her work has played a crucial role in introducing Filipino food to wider audiences and with Donia, she continues to showcase the depth and diversity of Filipino culinary traditions. Through Panadera, her bakery in Soho, Florence has also brought Filipino pastries, such as pandesal, into the spotlight, helping elevate the profile of Filipino food in the UK.

Source- fourseasons.com