In a bold move to align with mindful
gastronomy and sustainability movements, The Manila Hotel - recognized as the
Best Heritage Hotel by Tatler Philippines and Philippines Leading Hotel at the
World Travel Awards - unveils a curated selection of vegan and vegetarian dishes
that will soon be showcased across its dining outlets and banquet offerings. Announced
by Marvin Kim Tan, Vice President for Sales and Marketing, the initiative addresses
the growing global and local demand for said dishes, while reinforcing the
hotel’s commitment to wellness, innovation, and culinary excellence.Tailored for
today’s discerning palates, these dishes offer nutritious, flavor-rich
alternatives that support a sustainable lifestyle.
True to its legacy of evolving with the
times while preserving Filipino culinary heritage, the Grand Dame of Manila
continues to embrace dining trends that nourish both body and soul. More than a
culinary shift, the initiative underscores broader benefits: supporting
cardiovascular health, minimizing environmental impact, and embracing holistic
well-being. By highlighting locally sourced ingredients, the new offeringalso honors
Filipino agriculture and reinforces the hotel’s sustainability ethos.
This forward-thinking initiative stems from
a partnership with the hotel’s consultant chef, Riza Shanti Lim—an
internationally certified holistic health practitioner, clinical nutritionist,and
plant-based culinary advocate. Her expertise was instrumental in the
conceptualization, development, and presentation of each dish.
Riza Shanti Lim brings with her a wealth of
knowledge and a deeply rooted philosophy of wellness and healing through food. She
is a certified Clinical Master Herbalist, Holistic Health Practitioner, and
Nutritionist Consultant from the Natural Healing Institute of Naturopathy in
San Diego, USA. She also completed training in Plant-Based Culinary Arts at Pataleban
Vineyard Resort Meditation in Nepal, and a program in Mindfulness in a Clinical
Approach at Harvard Medical School. In addition, she is certified as a Yoga and
Meditation Teacher from Yoga Darshanam in Mysore, India, among other global
wellness credentials.
To celebrate this milestone, The Manila
Hotel hosted an exclusive press dinner at the Champagne Salon on May 7, 2025.
The evening featured a thoughtfully prepared, multi-course preview of the vegetarianfine
dining menu, executed by Chef Riza Shanti Lim, supervised by Executive Chef
Konrad Walter and assisted by The Manila Hotel’s culinary team. Guests enjoyed
vibrant and beautifully plated dishes including Fresh Garden Spring Roll in
Peanut Cream Sauce, Papaine Moringga with Crisps Soup, Fern Salad with Paneer,
Vegan Skewers, 8 Spice Curry, and Creamed Buko Pandan Plantain with Chia Seeds.
“At The Manila Hotel, we recognize the
growing importance of conscious dining,” shares Konrad Walter, executive chef
of The Manila Hotel. “Our enhanced vegan and vegetarian offerings are a
reflection of our commitment to wellness, sustainability, and evolving with the
modern palate, without compromising the richness, tradition, and flavor that
define Filipino cuisine.”
The new vegan and vegetarian dishes will
soon be available for private banquets, special events, a dedicated station at
the buffet in the renowned Café Ilang-Ilang, and a la carte dining at the
hotel’s iconic restaurants—Champagne Room, Red Jade, and Lobby Lounge—as well
as through in-room dining and M Takeout.
For inquiries, call +632 8527 0011 or +632
5301 5500, email info@themanilahotel.com,
or visit www.manila-hotel.com.ph.
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