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.
“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.”
At the Champagne Salon, the hotel’s fine dining establishment, the culinary team whipped up a multi-course meal that celebrated vegan cuisine highlighting some of the best produce available in the market today. Chef Konrad shared that the menu changes every month to keep offerings fresh and highlight the seasonality of each produce. This way, diners can enjoy courses that were made using vegetables that are at their peak.
Champagne Salon celebrates Mediterranean and French cuisine for September. The meal starts of with Green Asparagus Salad in Olive Oil and Lemon Dressing. Here, hearty stalks of charred asparagus are topped with fresh salad greens and herbs and tossed in a tangy dressing. The addition of pine nuts, guacamole, and vegan cheese add richness and texture to the salad.
This was followed by a hearty bowl of Puree of Potato Soup with Kale. Crunch is added using Manila Hotel’s own take on veggie meat which is crisped up to resemble bacon strips. Edible flowers dot the soup, adding color and freshness.
For the pasta course, Champagne room presents a vegan take on a classic ravioli recipe. Here, instead of cream cheese used a stuffing, the raviolo is stuffed with tofu and spinach, maintaining the creamy taste and texture while keeping the course vegan. A light brush of garlic-sage vegan butter adds a nutty and savory note that ties the dish together. A red currant sorbet is served afterwards to cleanse the palate for the next course.
The main dish for the vegan set menu is a Risotto Primavera. Here arborio rice is dotted with diced vegetables and cooked in a flavorful mushroom stock to al dente. This is then paired with grilled mushrooms sliced to resemble scallops, all perched on grilled eggplant and zucchini and topped with a tangy tomato coulis. The result is a protein-rich dish that is filling and a joy to the taste buds.
The meal winds down with a selection of fresh fruits. This is then followed by a Guava Strudel for dessert which is served alongside a coconut cream, honey, and lemon grass sauce that accentuates the tropical feel of the sweet dish. Finally, some Vegan Chocolate Pralines close out the meal.
For Lim, the set menu available in Champagne room is a significant step forward in inclusivity in the hospitality industry. She noted that this is the first time a hotel offered a fine dining set menu that is strictly vegan to cater to customers who have dietary restrictions. But more than just food that it is vegan, both chef Konrad and Lim wanted to create dishes that are enjoyable to eat no matter what preferences the customer has.
