Lenten Specials now available at The Manila Hotel

The Manila Hotel welcomes guests to gather over meat-free, comforting dishes thoughtfully prepared for this Lenten season. Across its dining outlets, a selection of Lenten specialties joins the hotel’s well-loved vegan and vegetarian offerings, creating menus that feel both meaningful and satisfying.

Lenten Specials at the Lobby Lounge
At the Lobby Lounge, the Lenten menu leans into bright flavors and wholesome comfort. Guests can try the Spring Citrus Salad, a refreshing mix of mesclun greens, orange, and pomelo in olive oil-raspberry dressing, or the Green Lentil Soup infused with fresh herb pistou. Heartier options include Linguine in Walnut Sauce with cherry tomato and fresh basil, White Cheese and Spinach Pizza with roasted garlic and ricotta, and Tandoori Pompano served with tomato-cucumber salad and freshly baked naan.

Spring Citrus Salad

Green Lentil Soup

Linguine in Walnut Sauce

White Cheese and Spinach Pizza

Beyond these Lenten specials, the hotel continues to offer an extensive selection of vegan and vegetarian dishes year-round, from salads to vegetable entrees and meat-free dishes, reflecting its commitment to inclusive and mindful dining.

Vegan a la Carte at Lobby Lounge and In-Room Dining 
For plant-based diners, the vegan a la carte menu offers comforting favorites with a wholesome twist. Highlights include the Buddha Bowl Salad with seasonal greens, chickpeas, couscous, tofu, and lemon-honey-herb vinaigrette, Sweet & Sour Vegan Meatballs; and Whole Wheat Penne a la Bolognese made with lentils, smoked tofu, and vegetables. These dishes are also available for in-room dining, allowing guests to enjoy nourishing meals in the privacy and comfort of their rooms.

Buddha Salad Bowl

Sweet and Sour Vegan Meatballs

Whole Wheat Penne

Vegan Degustation at the Champagne Room
For those seeking a more refined culinary journey, Champagne Room presents its Vegan Degustation menu, a multi-course dining experience that evolves monthly. Thoughtfully plated and flavor-driven, the degustation offers a light yet indulgent options for those observing abstinence while still savoring the pleasures of fine dining.

Vegetarian Options at Red Jade
At Red Jade, the Vegetarian Set Menu brings the classic Chinese flavors to the forefront. The set includes Vegetarian Peking Duck, Hot and Sour Soup with Vegetable Dumpling, Gong Bao Tofu, Vegetarian Fortune Bao, to name a few. A la carte dishes like Vegetable with Bean Curd Soup and Stir-Fried Vegetables and Mushroom in Crispy Taro Ring further expand the meat-free repertoire.

Vegetarian Peking Duck

Hot and Sour Soup

Gong Bao Tofu

Vegetarian Fortune Bao

M Takeout Vegan Selection
M Takeout completes the meat-free offerings with well-balanced solo meals, comforting rice and noodle bowls with its vegan options such as the Vegan Pasta Bowl and Bento Boxes featuring Green Thai Vegetable Curry, Crispy Tofu Nuggets, and Indian Chickpeas Cauliflower Curry.

“The Lenten season is a meaningful time for many, and our goal is to create dishes that respect tradition while delivering the signature refinement guests expect of The Manila Hotel. We also continue to update our meat-free selections, ensuring everyone at the table can enjoy a memorable dining experience,” shares Marvin Kim Tan, vice president for sales and marketing of The Manila Hotel.

For inquiries and reservations, call +632 8527 0011 or +632 5301 5500, email restaurantrsvn@themanilahotel.com, or visit www.manila-hotel.com.ph.

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The Manila Hotel expands its vegan and vegetarian culinary selections

The Manila Hotel, long regarded as the Grand Dame of the Philippines, broadens its culinary offerings with an enriched selection of vegan and vegetarian dishes now available across all dining outlets. Led by executive chef Konrad Walter, with the support of consultant Riza Shanti Lim, the initiative reflects the hotel’s commitment to inclusive, ingredient-driven, and sustainable cuisine.

This development comes after an intimate dinner hosted at the Champagne Salon, where members of the media were served an elegant vegetarian set menu. The experience was met with glowing feedback, proving that meat-free dining can be both refined and indulgent.

“Our menus are rooted in freshness and balance,” said executive chef Konrad Walter. “We focus on seasonal produce and non-processed ingredients to create dishes that are not only nutritious, but also full of flavor. We’ve seen guests try them out of curiosity, and walk away surprised at how satisfying and complex vegan cuisine can be.”

Vegan and Vegetarian Selections Across The Manila Hotel
From light bites to full-course meals, the hotel’s restaurants now offer a wider range of vegan and vegetarian dishes inspired by global flavors and classic techniques.

At the renowned buffet restaurant Café Ilang-Ilang, guests can enjoy a rotating selection of vegan dishes, primarily available at the Halal station, with additional vegan-friendly offerings thoughtfully incorporated across various stations. Diners can still indulge in the diverse international flavors Café Ilang-Ilang is known and loved for, ensuring a well-rounded, globally inspired dining experience for everyone.

Champagne Room, the hotel’s premier fine dining restaurant, elevates the vegan experience with a Vegan Degustation Menu that changes monthly. Each rotation showcases a refined selection of meat-free courses, crafted to highlight seasonal produce and elegant presentation.

Vegan Degustation Menu at the Champagne Room

At the hotel’s Chinese fine dining restaurant, Red Jade, meat-free dishes take center stage with a Vegetarian Set Menu featuring Vegetarian Peking Duck, Hot and Sour Soup with Vegetable Dumpling, Braised Potato Eggplant, and Chilled Coconut Jelly with Avocado, to name a few. A la carte dishes like Vegetable with Bean Curd Soup and Stir-Fried Vegetables and Mushroom in Crispy Taro Ring further expand the meat-free repertoire.

Vegetarian Peking Duck

Hot and Sour Soup with Vegetable Dumpling

Braised Potato Eggplant

At the Lobby Lounge and Tap Room, diners can enjoy vegetarian favorites such as Pizza Bello Giardino, Vegetable Samosa, Spring Rolls, and Fresh Grilled Tofu Salad. Vegan options include Whole Wheat Penne Primavera, and a hearty new addition, the Vegan Portobello Mushroom Burger.

Whole Wheat Penne Primavera

Vegan Portobello Mushroom Burger

At the Delicatessen, guests will find a line of handcrafted vegan pralines in flavors like strawberry, mango, peanut butter, and fruits and nuts. These are joined by the luscious Vegan Almond Chocolate Cake, a sweet yet guilt-free indulgence.

Vegan Almond Chocolate Cake

For guests who prefer to dine in the comfort of their room, In-Room Dining also features an existing array of vegan and vegetarian options, including Vegetable Spring Rolls, Pizza Bello Giardino, Vegetable Maki, Vegetable Samosa, Mezze Plate, Matar Paneer, Tofu and Vegetable Chopsuey, among others.

Vegetable Maki

Tofu and Vegetable Chopsuey

A Distinctly Vegan Banquet Experience
For private functions and celebrations, The Manila Hotel now offers a Vegan Set Menu, developed by consultant Riza Shanti Lim and executed by The Manila Hotel’s culinary team. This multi-course menu includes Fresh Garden Spring Rolls in Peanut Cream Sauce, Papaine Moringa Soup with Crisps, Pako Fern Salad with Watermelon, Vegan Skewers, 8 Spice Curry, Creamed Buko Pandan Plaintain with Chia Seeds.

Vegan Skewer

Creamed Buko Pandan Plantain with Chia Seeds

Fresh Garden Spring Rolls with Peanut Cream Sauce

8 Spice Curry

To complete the experience, guests are served two signature beverages: the JL Blend, inspired by The Manila Hotel’s president Atty. Jose D. Lina, Jr., and Amrutha Tea, a gently brewed herbal infusion.

A Continuing Legacy of Excellence and Inclusivity
With the expansion of its vegan and vegetarian offerings, The Manila Hotel embraces the global shift toward plant-based dining without losing sight of its rich culinary heritage. This direction reflects a forward-thinking approach to hospitality, one that welcomes evolving guest preferences while setting a new standard for conscious, world-class cuisine.

For more information or reservations, call +632 8527 0011 or +632 5301 5500, email restaurantrsvn@themanilahotel.com, or visit www.manila-hotel.com.ph.

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The Manila Hotel Offers New Vegan and Vegetarian Dining Options

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 offering also 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 vegetarian fine 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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I have FATTY LIVER... HELP!

I did my annual physical exam and results for my SGPT was above the normal range. My doctor said that I probably have fatty liver. Why would I not be so sure? They holidays went by and there's non-stop eating almost everyday for the past months until the New Year's celebration. I don't even engage in exercise and it's obvious that I'm already getting a muffin top. I'm just thankful that I have no worse illnesses and the doctor said that I will not take any medications (yet) and should start with a healthy diet.

So what causes fatty liver? According to my research, alcohol and fatty food are the main causes of fatty liver. To reverse it, I should eat more fiber-enriched food, plant-based and have regular exercise. I do sweep outside the house to get a bit of sunshine and to sweat a bit but I don't know if that has a huge effect on my body, aside from being exposed to UV rays (sigh!). Also I cannot force every one at home to have less fried meat for breakfast, lunch or dinner. To my knowledge, we have balanced meals every day. But honestly I am getting tired of the usual homecooked meals and I just eat what's available.

Going back, (note: this is not a sponsored post) after the doctor's consultation, I had a craving for Vietnamese cuisine so I went to SM Megamall to eat at Pho Hoa. I can't judge if it's authentic Vietnamese like I've tasted in Ca Phe Saigon but finally I get to try their Goi Cuon and Pho Chay, which are both vegetarian by the way and I was comforted with the warm and satisfying soup.

A vegetarian dinner at Pho Hoa SM Megamall

The Pho Chay is a medley of different vegetables -- young corn, bell pepper, mushrooms, cilantro, leeks, and soft tofu drenched in warm broth. A solo bowl is enough to satisfy my craving stomach but it does not compromise the taste. The ingredients still have a crunchy bite into it. If I was enjoying this at home, I may have went to bed as soon as I finish. The only source of protein is the tofu, which is also vegan so you don't have to worry about the fat.  

Pho Chay - Vegetarian Pho

The Goi Cuon was actually the first dish that I've looked for in the menu. This rice paper rolls filled with tofu, carrots and lettuce are freshly made and the peanut sauce is nicely blended.

 

Then I also started every morning with a warm mug of milk with a few spoons of oats. I sometimes go heavy on breakfast especially if there's fried rice or freshly baked pan de sal.

I also allot some time to do a few push-ups and sit-ups everyday to crunch on my stomach.

How about you? What are you doing to keep fit this 2021?

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#MeatlessMonday at Monsee's

i could possible eat anything. from the simplest to the luxurious food served on the table, i cannot resist unless im full or not really hungry. im not also under strict diet so im welcome to eat whatever's on my plate.

but there's still a healthier option. most of us don't eat vegetables until they realize the importance of it. i learned it earlier on that eating natural food may also increase our life on earth. im not really into reading books about eating healthy but good thing there are people out there that can encourage you to do the right and healthier choices. they explain the reasons why eating vegetables is essential for living and i guess it's the fountain of youth for some. in Monsee's (aka Harina Artisan Bakery), they are very proud to say that they are not just serve bread and very satisfying meals, they also give you an option to try something new and healthy.

Monsee's aka Harina Artisan Bakery

i entitled this post #MeatlessMonday since most of us all start our week with Mondays. people tend to make a change on Mondays, initiate something good on Mondays, etc. and to also spread "vegetarianism" among Filipinos, under the supervision of Atty. Marina Demeterio and Sally Yunez, they developed recipes that even i thought they were hard to resist. very yummy dishes that anyone could ask for more without much of the filling.

i and a couple of friends tried these vegetarian dishes. more from the surprises we had during my first visit at Monsees, the dishes were so delicious and even non-vegetarians can love. once i tried their recipes, this entry is my recommendation that YOU SHOULD REALLY TRY IT! see the photos of the sumptuous meal served here:

you might be interested in some "unusual" dishes like the vegetarian dinuguan in the last photo. even a non-dinuguan eater can eat it since it's not really blood. they also used tofu as meat substitute to retain the "vegetarianism" in the dishes. when we ate it, they are really good.

i am definitely recommending that you try to visit Monsee's. if you want to start eating healthy but have scares in eating vegetables, this is the first step since they are very good. it also gives you a lighter mood when you eat healthy, did you know that? and vegetables are abundant in the country and you will have this concern and care for nature.

if you want to try them, Monsee's is located at Katipunan Rd, near White Plains in Quezon City. and these dishes are not only served on Mondays but for the whole week. they are open upto 9PM, by the way.

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