Forget boring conference chicken and rubbery convention sandwiches. SMX is officially putting the flavor back in the meetings, incentives, conventions, and exhibitions (MICE) sector, proving that business deals go down a whole lot smoother when paired with authentic local eats.
SM Hotels and Conventions Corp. (SMHCC) rolled out the red carpet—and the heavy platters—for Culinaire 2026 – Flavors of Possibility at the SMX Convention Center Manila. The annual gathering challenged accredited caterers to turn regional Philippine staples into high-end convention fare, dishing out everything from crispy Kapampangan sisig from Clark and legendary Cebu lechon to smoky Bacolod inasal, Davao sinuglaw, and Batangas tawilis.
“Over the years, Culinaire has become a channel for SMX, its caterer partners, and sponsors to showcase creativity and culinary craftsmanship,” said SMHCC Senior Vice President for Operations Walid Wafik.
The feast with a purpose serves as a clever destination-marketing play as SMHCC rapidly expands its convention footprint. With upcoming hubs like SMX Seaside Cebu, SMXCITE in Pasay, and new SMX Trade Halls rising in Cabanatuan, Sta. Rosa, and Sto. Tomas, the company is baking regional suppliers and local food heritage right into the blueprint of Philippine business tourism.
After all, when global delegates fly in for a summit, giving them a taste of home is the ultimate closing argument.
