Regina Troy Barrios

The Most Anticipated Dinner Of The Year Involves Two Peninsula Hotels

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On May 22 and 23, two French chefs—one in Manila for nearly a year, the other flying in from Tokyo—will cook together at Old Manila inside <a href="https://www.instagram.com/thepeninsulamanila/" rel="noopener noreferrer" target="_blank">The Peninsula Manila </a>for a two-night four-hands dinner that has been nearly fifty years in the making..The Peninsula Manila&#x27;s golden anniversary is the occasion for the collaboration between Executive Chef Rémy Carmignani of Old Manila and Senior Chef de Cuisine Yohan Da Costa of Peter, the flagship restaurant of<a href="https://www.instagram.com/thepeninsulatokyo/" rel="noopener noreferrer" target="_blank"> The Peninsula Tokyo</a>. Dinner runs from 6 p.m. to 9:30 p.m. on both nights.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1779332286472Workbench Thumbnail.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/> Chefs  Yohan Da Costa and Rémy Carmignani of Peter and Old Manila, respectively | Photo: The Peninsula Manila</div>What makes this particular pairing worth attention is the distance between the two restaurants—not in geography, but in age. Old Manila opened in September 1976, the year the Peninsula brand first planted its flag outside Greater China. Peter has operated at The Peninsula Tokyo since 2007, but only last October entered a new chapter under Yohan Da Costa, who has introduced a Modern French direction shaped by classical technique, Japanese precision, and seasonal sourcing.One restaurant is celebrating half a century; the other is still less than a year into its reinvention. The conversation between them should be interesting.Both chefs trained in Michelin-starred kitchens in France before their careers took them across Asia. Da Costa’s résumé includes leadership roles in Japan and Australia, and in 2024 he led Team Japan to gold at the Bocuse d&#x27;Or Asia 2024, one of the world’s most competitive culinary contests. Carmignani rose through the ranks in the kitchens of Guy Savoy and Daniel Boulud before arriving in Manila, where he has been steadily rebuilding Old Manila’s identity around premium local sourcing, theatrical tableside service, and what he calls “elevated ingredient storytelling.” In November 2025, Old Manila received a Michelin Selected distinction in the inaugural Philippine edition of the guide.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17793323998232026_Old Manila at The Peninsula Manila.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Old Manila at The Peninsula Manila | Photo: The Peninsula Manila</div>The menu in Manila moves in alternating courses between the two chefs. Carmignani opens with L’Asperge Blanche—seasonal white asparagus from France with osmanthus, pomelo, hollandaise, and Oscietra caviar—an exercise in restraint sharpened by richness. Da Costa follows with L’Œuf de Poule, a poached chicken egg layered with truffle, mushroom duxelles, yellow wine sauce, and kinome.Later, Carmignani turns to the sea: bouillabaisse of Atlantic turbot, Hokkaido scallop, and octopus. Da Costa responds in contrast with roasted Japanese beef, paired with white asparagus, carrot mousseline, yuzu-kosho, and beef jus. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17793325436222026_Peter at The Peninsula Tokyo.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Peter at The Peninsula Tokyo | Photo: The Peninsula Tokyo</div>French technique anchors the dinner, but the two chefs bring distinctly different sensibilities to the table. Carmignani leans toward warmth and flourish, while Da Costa reflects the precision and restraint that define Peter’s current direction in Tokyo. Japanese ingredients and influences appear throughout the menu, alongside Carmignani’s continued focus on sourcing and seasonality at Old Manila.This brief encounter gives a glimpse of where Old Manila is heading next.<div> </div><div>Two Chefs, One Table: a four-hands dinner by Rémy Carmignani of Old Manila and Yohan Da Costa of The Peninsula Tokyo takes place only on May 22 and 23, 2026, from 6:30 to 9:30 PM, at PHP 8,200 per person. For more information, call +63 2 8887 2888 (ext. 6694) or follow The Peninsula Manila on Facebook and Instagram <a href="https://www.instagram.com/thepeninsulamanila/" rel="noopener noreferrer" target="_blank">@ThePeninsulaManila</a>.</div><div> </div>

Two French chefs from Manila and Tokyo meet at Old Manila for a two-night Peninsula Manila 50th anniversary dinner that signals a quiet but notable shift in the city’s fine dining landscape.

Two French chefs from Manila and Tokyo meet at Old Manila for a two-night Peninsula Manila 50th anniversary dinner that signals a quiet but notable shift in the city’s fine dining landscape.

The Most Anticipated Dinner Of The Year Involves Two Peninsula Hotels

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The Most Anticipated Dinner Of The Year Involves Two Peninsula Hotels

Troy Barrios

Published May 20, 2026 11:10 AM PHT

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Updated May 22, 2026 10:31 AM PHT

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Old manila

the peninsula manila

peninsula manila events 2026

makati fine dining

luxury hotel dining manila

french fine dining manila

manila restaurant events 2026

chef collaboration manila

remy carmignani

yohan da costa

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