Who doesn’t enjoy a dinner and a show? Movies and food have always gone well together. After all, a day at the cinema isn’t complete without popcorn. At MEGA Ball Fashion+Film, guests got to experience that and then some courtesy of Chef Frances Tariga.
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The Filipina chef from Sampaloc, Manila, has been making a name for herself in the international culinary scene for over two decades, notably starting a Filipino restaurant in New York City in 2024 that was recognized by the Michelin Guide on its opening year. But in 2026, she returned to the Philippines to launch Tadhana Makati, one of the newest fine dining spots in the Metro that highlights Chef Frances’s mastery of modern cooking techniques and understanding of classic and well-loved Filipino flavors.
Each plate and course was based on timeless Filipino dishes but elevated with contemporary expertise and premium ingredients. “For this menu that I created for the MEGA Ball, it’s an immersive and progressive dinner. There’s a lot of textures involved,” Chef Frances shared during the event. It was a meeting of heritage, creativity, and heart that holds extra meaning for Chef Frances as she completed her on-the-job training at Makati Shangri-La, making it a full-circle moment.
The menu was composed of some of Tadhana’s best dishes, but also spoke to Chef Frances’ own story as a Filipina making waves in the international culinary scene, who holds her Filipino roots close to her heart and cooking.
In keeping with MEGA Ball 2026’s theme, dinner was presented as a supper through scenes. More than just a meal, it was a multi-sensory experience where each course was introduced by scenes from classic Filipino feature films and memorable soundtracks playing in the background. It made for an immersive and cinematic blend of sound, story, and flavor. Through five plates, guests went on a filmic journey rooted in the Philippines but with global impact.
The Starters: A Filipino Twist on Caesar Salad and Ginataan Custard
Dinner began with a Balayan Caesar, a Filipino interpretation of a classic Caesar salad that swapped the usual ingredients for a wedge of lettuce with Balayan bagoong dressing and thick-cut tocino bacon. It was served to look like a skewer and an egg, making for one of the most visually intriguing plates of the evening.
The second starter was a Ginataan Custard, an elevated take on the classic Filipino dish in the form of a silky coconut custard with fresh Guimaras blue crabs and squash. Both dishes made for an excellent Act 1 and a great opening to the dinner that was just getting started
The Mains: Elevated Takes on Sinigang and Inihaw
With the prologue over, the main act began, which consisted of two plates. The first was Sinigang sa Bayabas. This isn’t your family’s sinigang but a modern expression of the popular meal that can be found in any Filipino home. Here, a dry-aged Maya-Maya was used as the main protein, which was plated on top of a savory guava-batuan broth and finished with kangkong powder. It made for a hearty burst of flavor in each bite.
The second main dish was a delicious variant on Inihaw, taken to the next level. The meal featured premium Iberico Pork, one of the most sought-after meats in the world. It was char-grilled with a housemade banana ketchup glaze and finished with a subtle hint of wasabi and green peas. It was a rich cut of meat that melted in the mouth.
Dessert: A Maja Blanca You Haven’t Tried Before
As guests reached the end credits of this cinematic and gastronomic journey, dinner concluded with a staple of Filipino desserts, Maja Blanca. But Chef Frances’ version is a reimagining that combines sweet corn, coconut, and latik for an experience that was equal parts familiar and unique. It made for a fine finale to a movie-centric food trip most wouldn’t mind replaying.
All great movies must come to an end, and that was also true for dinner service as guests enjoyed a five-plate experience that showcased what Filipino food can be, all set to the films, scenes, stories, and music that have shaped Filipino culture. As Chef Frances succinctly put it, “Thank you guys for allowing us to show you what Filipino food can be, and I hope you guys are very proud of the excellence of Filipino cuisine.”
Photography by Kim Montes and Magic Liwanag
Special thanks to: Special thanks to: Makati Shangri-La, Sunsilk, Dove, Purse Maison, Iqos, Zyn, BingoPlus, Jhaena Jewels, RPS Aesthetics, Clear Men, Awesam Smile Dental Clinic, Luxe Beauty and Wellness Group, Tadhana and Taglish Seafood Steakhouse, Nyctophile Mixology and Bar Hosting, The Black Box Mobile Cocktail Bar, The Glam Hall Decor, Illo’s Group Inc., Glambot PH, and Mateo Cacnio
Frequently Asked Questions
Chef Frances Tariga is a Filipina chef from Sampaloc, Manila with over two decades in the international culinary scene. In 2024, she opened a Filipino restaurant in New York City that was recognized by the Michelin Guide in its opening year.
Tadhana Makati is Chef Frances Tariga’s fine dining restaurant launched in the Philippines in 2026, highlighting her mastery of modern cooking techniques applied to classic and well-loved Filipino flavors and dishes.
Dinner was presented as a “supper through scenes” — a multi-sensory experience where each of the five courses was introduced by classic Filipino film scenes and memorable soundtracks, tying the meal directly to the Fashion+Film theme.
The five-course menu featured a Balayan Caesar, Ginataan Custard with Guimaras blue crabs, Sinigang sa Bayabas using dry-aged Maya-Maya, Iberico Pork Inihaw with banana ketchup glaze, and a contemporary Maja Blanca with sweet corn and latik.
Makati Shangri-La was where Chef Frances Tariga completed her on-the-job training early in her culinary career, making her return to curate the MEGA Ball 2026 dinner at the same venue a full-circle professional moment.
