The Eastwood Richmonde Hotel, Richmonde Hotel Ortigas, and Richmonde Hotel Iloilo have created takeaway collections of satisfying familiar fare and gourmet creations, for easy options to make ordering a cinch.
The hotel brand always aims to provide good value for money. So, for the food offerings in all three properties, expect high-grade ingredients and tasty flavors at reasonable rates.
Since splurging is not an option these days, Richmonde provides menu options that are still affordable so you can treat yourself to enjoyable and indulgent meals without spending a lot.
Diners can also rest assured that their food is prepared in a safe environment. The kitchens of Richmonde Hotels have passed the quality inspection of the Department of Tourism and have been duly certified to operate.
Hotel management also enforces strict safety and sanitation standards to ensure the hygienic preparation and packaging of food. Richmonde also addresses the concern that food might not be at the optimal temperature.
This is done by packing orders in self-heating Hotboxes so you can conveniently warm up your food anytime and anywhere with just a pull of a string.
The hotel restaurants also offer different serving sizes. There are combo meals if you have a big appetite, family sizes and food platters that are great for sharing, and bento boxes for solo eating that’s still quite filling.
Richmonde can accommodate requests for custom-made meals for a minimum order requirement.
Staying home and staying safe doesn’t mean depriving yourself of the delectable dishes you’ve come to love and enjoy at Richmonde.
According to Richmonde Hotel Iloilo sous chef Jeffrey Ticao, “With the special takeaway menu we created, our loyal patrons here in Iloilo can continue to enjoy their usual favorites in their residences or offices.”
Richmonde Hotel Ortigas’ food and beverage manager Ria Rosal added, “In putting together our menu, we listen to what our patrons want and take this into consideration.”
For those clients with specific tastes or even dietary restrictions, Eastwood Richmonde Hotel executive chef Victor Barangan said, “As much as we can, we try to apply the usual flexibility we give our dine-in guests to our takeaway customers. Our main goal is and will always be the satisfaction of our guests.”
