This author entered the Champagne Room with cautious expectations. A lifelong lover of meat, we have often been a bit wary of vegetable-centered dining. Yet in the company of Riza Shanti Lim, a clinical herbalist and vegan chef, and The Manila Hotel executive chef Konrad Walter, a new chapter unfolded.

The Grand Dame of the Philippines has introduced a vegan degustation menu at its most storied dining room. Riza and Konrad personally guided us through the experience. The gilded chandeliers, French décor, and hushed elegance of the Champagne Room framed a meal that promised restraint but delivered abundance.

The story began with Manila Hotel president Atty. Joey Lina. Riza recalled how he noticed guests becoming more health conscious and mindful of what they ate. Before launching the vegan offerings, he even visited restaurants to observe the demand firsthand. “He was surprised to see there really is a strong demand for vegan food,” Riza said. His initiative paved the way for menus designed to be inclusive, thoughtful, and nourishing.

The degustation unfolded course by course, each plate an answer to the idea that vegan food lacks depth. It opened with Green Asparagus Salad, dressed in olive oil and lemon, scattered with guacamole, pine seeds, and vegan cheese. Crisp and bright, it refreshed without feeling spare.

A Purée of Potato Soup with kale followed, silky in texture and layered with warmth, capped by a slice of crisp vegetable meat. It was comfort in a bowl, familiar but elevated. The pace slowed with spinach-tofu ravioli bathed in garlic-sage vegan butter, rich yet clean, the kind of dish that could hold its place beside any traditional pasta.

Then came the Spinach-tofu Ravioli bathed in garlic-sage vegan butter. Silken pockets of pasta carried a richness that felt indulgent, the sage lending depth and fragrance without overpowering.

A sharp Red Currant Sorbet served as an interlude, its tartness sweeping the palate clear. Then came the centerpiece: Risotto Primavera with mushroom callop, fried eggplant, zucchini, and tomato coulis. The risotto carried depth, the vegetables charred for smokiness, the coulis brightening each bite.

The table lightened again with Fresh Fruits of the Season, then turned indulgent with a Guava Strudel in crisp filo, paired with coconut cream, honey, and lemongrass. The tropical notes were both elegant and familiar. To close, Vegan Chocolate Pralines arrived alongside coffee or tea, a sweet reminder that plant-based can still feel decadent.

Throughout the meal, Riza spoke of the philosophy behind it. “We want to change the notion that vegan food is boring, dull, or lacking in flavor,” she said. “Even non-vegetarians have told us that if vegan food is like this, they wouldn’t mind being vegan.”

Konrad noted the focus on seasonality and balance. “Our menus are rooted in freshness,” he said. “We want guests to see that vegan cuisine can be both satisfying and complex.”

Beyond the Champagne Room, Manila Hotel has expanded plant-based offerings across its restaurants. Café Ilang-Ilang now has a vegan section, Red Jade offers meat-free Chinese specialties, and even the Delicatessen features vegan pralines and chocolate cake. Banquets, in-room dining, and the Lobby Lounge all carry options as well.

As Riza explained, the purpose is larger than taste. “Food isn’t just about beauty and presentation. It’s also about the benefits it gives us,” she said. “What we serve here is designed not only to please the palate, but to nourish the body and mind.”

For this author, who walked in hesitant and walked out convinced, the Champagne Room’s vegan degustation menu was proof that fine dining can be abundant without meat. Guided by Riza’s insight and Konrad’s execution, the experience was not only filling but quietly transformative.