Regina Troy Barrios

How Chef Ely Salar Turned Philippine Cacao Into A Seven-Course Tasting Menu

Article (news)

Most of us know cacao only after it has become chocolate. Chef Ely Salar wants diners to begin much earlier.For two months, <a href="http://Most of us know cacao only after it has become chocolate. Chef Ely Salar wants diners to begin much earlier. For two months, The Westin Manila is partnering with the award-winning pastry chef, chocolatier, and co-founder of Le Choux-Colat and Aton Cacao on a collaboration that traces Philippine cacao from fresh fruit to finished chocolate. Rather than treating cacao as the final sweet note of a meal, the seven-course tasting menu explores the ingredient through every stage of its journey—from fermentation and drying to roasting and tempering. It is a simple idea, but one that gives the menu a clear point of view. Instead of reserving cacao for dessert, Chef Ely and The Westin Manila&#x27;s Executive Sous Chef Daryl Sy weave it throughout the meal. Modern Champorado revisits the Filipino breakfast staple with local adlai in place of rice, while cacao adds depth without overwhelming the dish&#x27;s familiar character. Elsewhere, the menu ventures beyond the bean itself. Fermented cacao becomes a bright, sharply acidic vinegar that cuts through richer flavors. Smoked cacao husks contribute an earthy note in another course. By the time dessert arrives, diners have encountered cacao in forms rarely seen outside farms or chocolate workshops. The finale, Elements of Cacao, brings those ideas together in a dessert that showcases the ingredient through different textures, preparations, and stages of processing. Running through the menu is the philosophy behind Aton Cacao: use as much of the fruit as possible. Parts of the cacao harvest that are often discarded—including the sweet mucilage surrounding the beans and the outer husks—find a place on the plate. The result is less a display of technique than an argument for seeing cacao as an entire fruit rather than simply the source of chocolate. In doing so, the collaboration places Philippine cacao at the center of the conversation. Instead of presenting local chocolate only as an artisanal product, the menu demonstrates how its value begins long before the beans become bars—in the farming, fermentation, craftsmanship, and overlooked ingredients found throughout the cacao fruit. The collaboration runs from July 6 to August 31, 2026. Green Mondays with Aton Cacao is available every Monday lunch at Seasonal Tastes for ₱1,900 nett per person. The full Cacao Degustation: Story of Philippine Cacao in Phases and Plates is priced at ₱4,500 nett per person, with an optional ₱1,800 wine pairing, and is scheduled on select evenings, including August 3, from 6:00 p.m. to 10:00 p.m." rel="noopener noreferrer" target="_blank">The Westin Manila</a> is partnering with the award-winning pastry chef, chocolatier, and co-founder of <a href="https://www.instagram.com/patisserielechouxcolat/" rel="noopener noreferrer" target="_blank">Patisserie Le Choux-Colat</a> and <a href="https://www.instagram.com/atoncacao/" rel="noopener noreferrer" target="_blank">Aton Cacao</a> on a collaboration that traces Philippine cacao from fresh fruit to finished chocolate. Rather than treating cacao as the final sweet note of a meal, the seven-course tasting menu explores the ingredient through every stage of its journey—from fermentation and drying to roasting and tempering.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1783584263986Sixth Course - Conching.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>The dessert: cacao in three textures | Photo: The Westin Manila</div>It is a simple idea, but one that gives the menu a clear point of view.Instead of reserving cacao for dessert, Chef Ely and The Westin Manila&#x27;s Executive Sous Chef Daryl Sy weave it throughout the meal. Modern Champorado revisits the Filipino breakfast staple with local adlai in place of rice, while cacao adds depth without overwhelming the dish&#x27;s familiar character.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1783584295103Third Course - Drying, Roasting (Samar cacao adlai champurrado porridge, dried fish espuma, and rice crisps).jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Samar cacao adlai champorado with dried fish espuma and rice crisps | Photo: The Westin Manila</div>Elsewhere, the menu ventures beyond the bean itself. Fermented cacao becomes a bright, sharply acidic vinegar that cuts through richer flavors. Smoked cacao husks contribute an earthy note in another course. By the time dessert arrives, diners have encountered cacao in forms rarely seen outside farms or chocolate workshops.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1783584328683First Course - Harvest (puri shell, cocoa espuma, grated Batangas cacao nibs, and cured ham).jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>The appetizer: puri shell, cocoa espuma, grated Batangas cacao nibs, and cured ham | Photo: The Westin Manila</div>The finale, Elements of Cacao, brings those ideas together in a dessert that showcases the ingredient through different textures, preparations, and stages of processing.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1783584354625Fifth Course - Grinding, Refining (Leyte cacao cocoa powder-aged Wagyu, smoked beef short ribs, celeriac purée, and cacao husk jus).jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>The main: Leyte cacao cocoa powder-aged Wagyu, smoked beef short ribs, celeriac purée, and cacao husk jus | Photo: The Westin Manila</div>Running through the menu is the philosophy behind Aton Cacao: use as much of the fruit as possible. Parts of the cacao harvest that are often discarded—including the sweet mucilage surrounding the beans and the outer husks—find a place on the plate. The result is less a display of technique than an argument for seeing cacao as an entire fruit rather than simply the source of chocolate.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17835844796861.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Chef Ely Salar and Daryl Sy get creative with Philippine cacao, one course at a time | Photo: The Westin Manila</div>In doing so, the collaboration places Philippine cacao at the center of the conversation. Instead of presenting local chocolate only as an artisanal product, the menu demonstrates how its value begins long before the beans become bars—in the farming, fermentation, craftsmanship, and overlooked ingredients found throughout the cacao fruit.The collaboration features two limited-time experiences. Green Mondays with Aton Cacao is available every Monday from July 6 to August 31, 2026, at the Seasonal Tastes lunch buffet for ₱1,900 nett per person. Meanwhile, the seven-course Cacao Degustation: Story of Philippine Cacao in Phases and Plates is offered on two evenings only—July 7 (World Chocolate Day) and August 3, 2026—from 6:00 p.m. to 10:00 p.m. The degustation is priced at ₱4,500 nett per person, with an optional wine pairing for an additional ₱1,800.<div>Seasonal Tastes is The Westin Manila&#x27;s all-day dining restaurant, serving international and Filipino favorites with live cooking stations. For reservations and updates, visit @westinmanilahotel on Facebook and Instagram or go to<a href="http://westinmanilahotel.com" rel="noopener noreferrer" target="_blank"> westinmanilahotel.com</a>.</div>

Chef Ely Salar's collaboration with The Westin Manila transforms Philippine cacao into a seven-course tasting menu that explores the ingredient from fresh fruit to finished chocolate while showcasing the country's growing cacao culture.

Chef Ely Salar's collaboration with The Westin Manila transforms Philippine cacao into a seven-course tasting menu that explores the ingredient from fresh fruit to finished chocolate while showcasing the country's growing cacao culture.

How Chef Ely Salar Turned Philippine Cacao Into A Seven-Course Tasting Menu

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How Chef Ely Salar Turned Philippine Cacao Into A Seven-Course Tasting Menu

By Ysa Butuhan,

with additional reporting and editing by Troy Barrios

Published July 06, 2026 04:30 PM PHT

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Updated July 09, 2026 04:27 PM PHT

Read More:

chef ely salar

philippine cacao

the westin manila

patisserie le choux colat

aton cacao

philippine chocolate

cacao degustation

tasting menu manila

fine dining manila

sustainable dining

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