The Manila Hotel—celebrated as the Best Heritage Hotel by Tatler Philippines and named the Philippines’ Leading Hotel at the World Travel Awards—takes a significant step toward sustainable and mindful dining by introducing a thoughtfully curated selection of vegan and vegetarian dishes. These plant-based offerings will soon be available across its dining outlets, banquet functions, and in-room dining.
This new initiative, announced by Marvin Kim Tan, Vice President for Sales and Marketing, answers the rising demand for healthier and more environmentally conscious food choices. It also strengthens the hotel’s long-standing commitment to innovation, wellness, and culinary excellence.
Designed to meet the evolving tastes of today’s health-conscious diners, the new dishes offer nutrient-rich, flavorful alternatives that promote a sustainable lifestyle. The menu also highlights locally sourced ingredients, supporting Filipino agriculture and reinforcing the hotel’s sustainability principles.
Guiding this progressive culinary shift is consultant chef Riza Shanti Lim, an internationally certified holistic health practitioner, clinical nutritionist, and plant-based culinary advocate. Chef Riza brings a wealth of expertise to the table, with certifications in Clinical Master Herbalism, holistic nutrition, plant-based culinary arts, and mindfulness from globally respected institutions in the U.S., Nepal, and India. Her holistic approach to food and wellness has been central to the development of each dish.
To mark the launch of this initiative, The Manila Hotel held an exclusive press dinner on May 7, 2025, at the Champagne Salon. Guests were treated to an elegant, multi-course preview of the new vegetarian fine dining experience, prepared by Chef Riza in collaboration with Executive Chef Konrad Walter and The Manila Hotel’s culinary team. Highlights of the menu included Fresh Garden Spring Rolls with Peanut Cream Sauce, Papaine Moringga Soup with Crisps, Fern Salad with Paneer, Vegan Skewers, 8-Spice Curry, and Creamed Buko Pandan Plantain with Chia Seeds.
“At The Manila Hotel, we understand the growing importance of conscious dining,” said Executive Chef Konrad Walter. “Our expanded vegan and vegetarian menu reflects our commitment to sustainability and well-being, all while preserving the flavor, richness, and tradition that define Filipino cuisine.”
Soon, these plant-based dishes will be available at private banquets, special events, a dedicated buffet station at Café Ilang-Ilang, à la carte at the Champagne Room, Red Jade, and Lobby Lounge, as well as in-room dining and the M Takeout service.
For reservations or inquiries, call +632 8527 0011 or +632 5301 5500, email info@themanilahotel.com, or visit www.manila-hotel.com.ph.
