Four Seasons Hotel London at Park Lane Announces Counter Culture Dinner with Donia

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, dressed with coconut vinegar | Donia
• Beef tataki with ginger and soy jus, zucchini flower and fresh herbs | Pavyllon
• Seared monkfish tail with black pepper oil, marbled beurre blanc and wild garlic | Pavyllon
• Crispy pork belly lechon with Donia’s signature liver sauce | Donia
• Strawberry textures with Isigny ice cream and crispy arlette | Pavyllon
• Buko pie with coconut crumble | Donia

About Chef Florence Mae Maglanoc

Florence Mae Maglanoc is the founder and chef behind the 1996 Group, which includes the critically acclaimed Donia and Panadera. Born in the Philippines and raised between London and Belfast, Maglanoc’s has long blended Filipino flavours with British influences, playing a key role in introducing dishes like pandesal to weekend breakfasts while also reimagining Filipino stews on contemporary London menus. With Donia and Panadera, Mae continues to showcase just how exciting and diverse Filipino food can be.

*Seats at the counter are limited to 30 people and allocated on a first come, first served basis. All remaining guests will be seated in the main dining room, which also offers views of the live kitchen. All guests will meet Chef Benjamin and Chef Florence Mae over the course of the evening.