We first met Chef Lisa and French Chef David during the grand tasting at the inaugural Davao Food and Wine Festival in 2023. They had both recently returned to Davao after successful executive careers in Singapore. Chef David joined St. Regis Hotel LaBreeza in Singapore in 2007, later becoming the executive chef of the 2-Michelin-Star Restaurant L’Atelier de Joel Robuchon and earning a Michelin Star at Corner House in 2021. Chef Lisa served as Executive Chef at The Dempsey Cookhouse and Bar of Jean-Georges Vongerichten for four years, being honored as the 2020 Best Female Chef at the WGA World Gourmet Awards. We visited them at their private dining home, 16 Ramona, in Davao and experienced their culinary philosophy firsthand. It’s an honor to have them present their culinary love story through their food during the Manila Food & Wine Festival 2024 at Admiral Hotel Manila for MGallery Hotels’ Heritage days.
ABOUT FRENCH-FILIPINO GOURMET DINNER
HERITAGE DAYS
Every September,
MGallery hotels around the world open their doors, welcoming locals and visitors to dream, (re)discover and savor – through the art of living, architecture, mixology, gastronomy or design.
Admiral Hotel Manila – MGallery takes part of this worldwide initiative to pay tribute to its country’s heritage through gastronomy. In collaboration with Manila Food & Wine Festival and the Department of Tourism for the National Capital Region, the hotel presents this exceptional dinner by its guest chefs, Chef Lisa Revilla and Chef David Thien, bringing their Filipino-French specialities to the Admiral’s unique rooftop dining destination.
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This event serves as the official kick-off for the International Manila Food & Wine Festival, in partnership with the Department of Tourism – National Capital Region, represented by Assistant Secretary Sharlene Batin, and Nicole Ponseca, founder of Jeepney and Maharlika, and author of the acclaimed cookbook I Am a Filipino. The event is also supported by the team from Admiral Hotel Manila, including General Manager Matthieu Busschaërt, Quentin Renard (Executive Assistant Manager of F&B Operations and Engineering), and Marie Buenaobra (Executive Assistant Manager/Hotel Manager for Rooms and Sales & Marketing), who have been strong supporters of the Manila Food & Wine Festival since 2023.
Chef David Thien
David Thien, born in La Reole near Bordeaux, grew up in a culturally rich environment, influenced by his Alsatian-Corsican mother and Chinese-Mauritian father. His parents, who met on the culturally diverse La Reunion Island, eventually settled in mainland France. Initially aspiring to be a vet, David’s passion for cooking led him to the “Lycée d’Hôtellerie et de Tourisme de Gascogne” in Bordeaux. Here, he gained extensive culinary training in Michelin-starred restaurants, including Maison Claude Darroze and Le Vistamar at Hôtel Hermitage in Monaco.
David’s career advanced as he worked in prestigious establishments like Domaine du Roncemay and under Chef Thierry Marx at the two-Michelin-star Restaurant Cordeilan Bages. His move to Singapore in 2007 saw him join the St Regis hotel’s LaBrezza and later the 2-Michelin-star Restaurant L’Atelier de Joel Robuchon. In March 2020, he became the Executive Chef of Corner House, earning a Michelin star in 2021. Recently, David relocated to Davao City with his wife Lisa, where they offer private dining at their home, “16 Ramona,” contributing to Davao’s burgeoning food scene.
Chef Lisa Revilla Thien
Born and raised in the Philippines, Lisa Revilla put her Economics degree on the back burner and headed to the Big Apple to pursue her lifelong dream of becoming a Chef. After cutting her teeth at several New York institutions – db bistro modern, Perry St and Barbuto – she relocated to Singapore and spent five years at db Bistro & Oyster Bar by Daniel Boulud before joining Spago’s opening team as a Sous Chef.
Lisa helmed the kitchen as the Executive Chef at the acclaimed The Dempsey Cookhouse and Bar of Jean Georges Vongerichten for 4 years and was awarded 2020 Best Female Chef at the WGA World Gourmet Awards.
Her passion for food has guided her philosophy that good food doesn’t have to be complicated; she personally enjoys “simple food that’s done by people who love and enjoy what they are doing”.
Sindaw Philippines Performing Arts Guild is a cultural organization dedicated to preserving and promoting traditional Filipino music, dance, and folklore, with a focus on the rich heritage of indigenous and regional art forms. Through dynamic performances featuring traditional dances like the Singkil and Tinikling, as well as live music and vibrant costumes, Sindaw showcases the diversity of the Philippines’ ethnic groups, particularly from pre-colonial times. Their mission is to educate audiences, foster cultural pride, and ensure the preservation of these traditions for future generations.
They performed a 10-minute medley of dances from Luzon, Visayas, Mindanao, and France, followed by another 10-minute performance during the main course featuring traditional Mindanao dances. To conclude the evening, they presented a final 10-minute showcase of Barrio Dances.
Vino Enoteca is a wine company offering a curated selection of fine wines from renowned regions worldwide. Founded by passionate wine experts, they offer a range of reds, whites, sparkling wines, rosés, and dessert wines, catering to both casual and seasoned wine lovers. With a focus on quality and authenticity, they provide premium wines from famous vineyards and boutique producers. For the evening, the wine pairing was flawless, featuring selections from France and Europe that complemented the exquisite Filipino-French gourmet meal perfectly.
The entire Food & Wine Festival family, including Kate & Marco Anzani of Anzani Restaurant (Cebu), Carmina and Raffy del Rosario of Mindanao Butchers (Davao), Anton & Rache Diaz of Our Awesome Planet (Manila), and Chef Jayjay & Rhea Sycip of The Fatted Calf (Tagaytay), were all present to taste and savor Chef David and Chef Lisa’s cuisine for the first time in Manila!
CHEF DAVID THIEN X CHEF LISA REVILLA
Canapés by Admiral Hotel Executive Chef Mok Chee Wah
ARTISANAL BREAD & BUTTER
Kalabasa and Gata Japanese milk bread Kamote, vanilla bean and sea salt butter
The meal began with beautifully presented canapés, bursting with flavor to tease the palate. The warm, soft milk bread was served fresh, accompanied by sea salt butter, adding a perfect touch of richness.
HAMACHI SALAD
Nori crusted Japanese Hamachi and fresh Hijo greens Avocado, soy biasong dressing and kasoy furikake
I loved the taste of the hamachi, paired with a touch of salad, avocado, and soy biasong, topped with kasoy furikake—a delightful fusion of Filipino and Japanese ingredients, all presented using refined French techniques.
Paired with Vino Enoteca’s NV Pizzolato Spumente Extra Dry
I prefer this sparkling wine because it’s bubbly, dry, and not overly sweet. It pairs beautifully with salads or appetizers, enhancing the dishes with its bright, citrusy, and fruity notes.
CORN AGNOLOTTI
Sweet corn agnolotti, “Hectares of hope” tomato and basil coulis
Many people were raving about the agnolotti stuffed with sweet corn, accompanied by a flavorful heirloom tomato from Hectares of Hope and perfectly executed pesto. The only downside was that the small plate left us wanting more!
Paired with Vino Enoteca’s 2021 Chateau Thieuley Blanc, Bordeaux, France
The white wine from Château Thieuley in Bordeaux added a lively, refreshing acidity that perfectly complemented the agnolotti.
CRISPY SCALE BISUGO
Deep fried bisugo fillet with burnt coconut, berre blanc, marinated ikura, confit baby potatoes, and zucchini
This was the highlight for me — the fish scales were perfectly crispy and still hot when served. I loved the texture of the crispy scales paired with the bisugo fillet, complemented by the popping ikura and the unique burnt coconut berry blanc. However, some portions of the scales weren’t as crispy, so they needed to be removed to fully enjoy the fish meat.
Paired with Vino Enoteca’s 2021 Chateau Thieuley Blanc, Bordeaux, France
I could drink this all day! It’s the perfect pairing for fish and pasta, making it an ideal choice for your holiday table.
IHAW IHAW BEEF SHORT RIB
Grilled USDA beef short rib with a spicy coriander and garlic soy glaze
Charred eggplant and onion purée, baby gem lettuce with Bearnaise essence
The grilled beef short rib was cooked to perfection, with a nice thickness and a flavorful garlic soy glaze. Adding a slice of baby lettuce and charred eggplant brought an excellent texture and complemented the meat beautifully like eating it Korean-style wrapped in lettuce.
Paired with Vino Enoteça’s 2022 Salento IGT Negroamaro Giorgio & Gianni
This Italian red is excellent on its own, but the pairing with the beef short ribs was just okay.
DAVAO COFFEE AND CHOCOLATE
Lengua de gato, Mount Apo coffee custard and Malagos chocolate mousse, vanilla ice cream
It’s been a while since we’ve had a dessert this good — truly satisfying, with delightful flavors of coffee, chocolate, and vanilla that make you want to savor every bite.
Mignardise
Sable breton, calamansi custard, Davao pomelo
The Davao pomelo was a lovely touch, refreshing the palate alongside the calamansi custard.
Thank you to Admiral’s Culinary Team, led by Chef Mok and Chef Earl Noble, for their invaluable contribution to this event!
Intramuros Liqueur de Cacao was a perfect souvenir to conclude the memorable night.
FINAL THOUGHTS
Overall, the guests were raving about the food, which featured Davao-sourced ingredients, skillfully crafted with French techniques, beautifully telling the story of the “Two of a Kind” French-Filipina couple. However, there were a few comments about the service—specifically regarding missed wine service and mismatched pairings—and some felt the food lacked a distinctly Filipino and memorable touch. Despite this, attendees from last year’s Manila Food and Wine Festival noted that this year’s food was even better and executed beautifully.
My personal favorites were the sweet corn agnolotti, bisugo with crispy scales, and the Davao chocolate and coffee dessert. I also loved the Vino Enoteca wines — NV Pizzolato Spumante Extra Dry and Chateau Thieuley Blanc, Bordeaux, France — perfect choices for your holiday celebrations this year. Best of all, we were able to experience this one-night-only dinner by Chef David and Chef Lisa, with a sold-out audience of 112.
The only question left is: when are they opening your restaurant in Davao (or Manila)?
Live an Awesome Life,
Founder & Digital Creator, Our Awesome Planet
Disclosure: I wrote this article 100% by a human with my biases, opinions, and insights.
P.S. Watch out for the International Manila Food and Wine Festival in June/July 2025!
The post Chef David Thien X Chef Lisa Revilla in Admiral Hotel Manila! appeared first on Awesome! - Our Awesome Planet.