Counter Culture Dinner Returns to Four Seasons Hotel London

Following the sold-out success of Pavyllon London's latest Counter Culture Dinner with Claude Bosi, the series returns this month with an exclusive dinner spotlighting Filipino food, one of London’s most exciting and fast-emerging cuisines. 

On Thursday, May 28, 2026, Executive Chef Benjamin Ferra Y Castell welcomes Florence Mae Maglanoc, chef-founder of Donia – one of London’s most popular modern Filipino restaurants, awarded a Michelin Bib Gourmand in 2025 – for a one-night dining experience at the Michelin-starred restaurant within Four Seasons Hotel London at Park Lane.

At a time when Filipino fare is receiving long-overdue recognition across London and beyond, the evening brings Florence’s bold flavour-led cooking into dialogue with Pavyllon London’s refined French cuisine.

The six-course menu moves between the two with Filipino signatures such as scallop kinilaw and crispy pork belly lechon sitting alongside dishes from Chef Benjamin, developed in collaboration with the world’s most Michelin-decorated Chef Yannick Alléno.

These showcase the restaurant’s hallmark precision and depth of flavour, underpinned by its signature use of sauces. Dessert nods to Florence’s Soho bakery, Panadera, widely regarded as producing some of London’s finest Filipino patisserie.

Priced at GBP 95 for six courses, including a welcome glass of Champagne Duval-Leroy, guests will be seated at Pavyllon's signature counter* or in the main dining room, with both chefs present and meeting guests over the course of the evening.

Bringing together two distinct culinary perspectives, the dinner offers a considered exploration of flavour, technique and cultural exchange in one of London’s most dynamic dining settings.

Book a spot via OpenTable, with reservations from 6:00 pm, here.

Counter Culture Menu, May 28, 2026

• Welcome glass of Champagne Duval-Leroy

• Scallop kinilaw, coconut vinegar | Donia

• Beef tataki, ginger and soy jus | Pavyllon

• Zucchini flower, fresh herbs | Pavyllon

• Seared monkfish tail, black pepper oil, marbled beurre blanc, wild garlic | Pavyllon

• Crispy pork belly lechon, signature Donia liver sauce | Donia

• Strawberry, Isigny ice cream, crispy Arlette | Pavyllon

• Buko pie, coconut crumble | Donia