The Manila Hotel upgrades its menu to meet evolving tastes, expanding vegan and vegetarian options across all dining outlets.
Led by Executive Chef Konrad Walter and plant-based consultant Riza Shanti Lim, the new offerings focus on freshness, sustainability, and flavor. The plant-based expansion follows a successful media dinner at the Champagne Salon that showcased indulgent, meat-free dining.
Café Ilang-Ilang
Vegan choices now appear across the buffet, including the Halal station. These options rotate regularly to highlight fresh ingredients.
Champagne Room
A monthly Vegan Degustation Menu elevates seasonal produce with a multi-course fine dining approach.
Red Jade
Plant-based Chinese dishes include Vegetarian Peking Duck, Braised Potato Eggplant, and Chilled Coconut Jelly.
Lobby Lounge and Tap Room
You can try casual vegan favorites like Vegetable Samosas, Portobello Mushroom Burger, and Grilled Tofu Salad.
Delicatessen
Dessert lovers get vegan pralines in strawberry, mango, and peanut butter flavors, plus a rich Vegan Almond Chocolate Cake.
In-Room Dining
Guests can enjoy comfort food like Vegetable Spring Rolls, Vegetable Maki, Mezze Plate, and Matar Paneer from the privacy of their room.
Private Vegan Banquets
Special events now include a curated Vegan Banquet Menu with highlights like 8-Spice Curry and Pako Fern Salad with Watermelon. Signature drinks JL Blend and Amrutha Tea round out the menu.
By expanding vegan and vegetarian dining, The Manila Hotel honors its culinary roots while offering more inclusive, conscious choices.
