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.
Marvin Kim Tan, vice president for sales and marketing, said 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.
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. She is also certified as a yoga and meditation teacher from Yoga Darshanam in Mysore, India.
“At The Manila Hotel, we recognize the growing importance of conscious dining. 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,” said Konrad Walter, The Manila Hotel executive chef.
The new vegan and vegetarian dishes will soon be available for private banquets, special events, a dedicated station at the buffet at 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.
