For vegans and vegetarians, the search is over for a fine dining option with the recent launch of Manila Hotel’s curated selection of vegan and vegetarian dishes in all of its dining outlets and banquet offerings.

Offering not just a healthy culinary experience, the vegan and vegetarian dining option is a feast to the eyes and palate with its colorful, flavorful, and surprisingly filling to the tummy dishes.

In the press preview dinner, Manila Hotel President Joey Lina proudly introduced the latest addition to the hotel’s growing menu items. "We launched today the vegan and vegetarian section in all our outlets here in the Manila Hotel. We want vegan and vegetarian foods to be served in Cafe Ylang-Ylang, Red Jade, Champagne Room, Tap Room, and in our room service and takeout section.”

The featured six-meal vegetarian menu was executed by Consultant Chef Riza Shanti Lim, supervised by Executive Chef Konrad Walter, and assisted by The Manila Hotel’s culinary team.

“Fifteen years ago, we pioneered the introduction of Halal food, and when vegan and vegetarian dishes came up, I feel it’s time we take the next step and add these to the hotel’s menu. As a chef, I strongly believe that we have to produce good food, but it should not be only good, but we have to introduce healthy food as well,” said Executive Chef Konrad.

An internationally certified holistic health practitioner, clinical nutritionist, and plant-based culinary advocate, Chef Lim prepared, conceptualized, and developed the vegan and vegetarian menu.

The exclusive press dinner started with Vietnamese-inspired Fresh Garden Spring Roll, the right appetizer to set you up for the full meal course. The veggie spring roll was paired with peanut-based and pineapple-based sauces.

The Papaine Moringga with Crisps Soup was served with papaine (papaya), squash, and pureed moringa leaves. Warm and comforting, the soup was intriguing with its green color, but the soup leaves a good impression on the mouth, especially with the pairing of soya-based crisps. The playful contrast in texture leaves you wanting more until your bowl is empty.

The Fern Salad with Paneer salad is like summer served on a plate. The fern (pako) greens are fresh and refreshing with a light crunch. The added bits of the paneer are savory, while the diced watermelon is juicy and sweet, with the cherry tomatoes bringing in the tangy taste. Rounding off the salad dish is the light and tangy dressing.

The Vegan Skewers are not to be missed on the menu. The roasted veggies and mushrooms are aromatic and filled with umami flavor. When coated with the savory barbecue sauce, its goodness goes up to another level. After tasting these skewers, I wouldn’t be surprised if you choose to have a second serving.

The 8 Spice Curry is rich and filling to the tummy. Playfully plated inside a young coconut, you would think the dessert was served at first. However, this entrée is filled to the brim with stewed coconut milk that comes with cauliflower, squash, and fried tofu. It is paired with black rice that is extra nutritious, with a low glycemic index, a good choice for those managing their blood sugar level.

As the last entry to the course, the Creamed Buko Pandan Plantain with Chia Seeds will satisfy your craving for something sweet without the guilt. Cooked in coconut cream, the banana is served with strips of jackfruit (langka), topped with chia seeds, providing another layer of texture and nutritional value to the dessert.

For Chef Riza, this new menu spells a celebration of life and health for the diners of Manila Hotel. “We will have different courses of vegan and vegetarian dishes. Veganism and vegetarianism are healthy choices that can also be a pleasurable experience in our journey for a healthier life,” she said.