Eating well, the Westin way
Plant-forward dishes and evolving buffets shape how The Westin Manila begins the year at the table
Published Jan 12, 2026 07:51 pm
One Dish Wonders served as part of the Spice & Soul Indian lunch buffet special at Seasonal Tastes
Wellness at The Westin Manila often starts where most days do: with food. As the year opens, the hotel’s dining outlets lean further into plant-forward cooking and flexible buffet formats, framing nourishment not as restriction but as a series of familiar flavors approached with more intention.
Central to that approach is the Eat Well program, which continues to guide menu development across the property. Several dishes have emerged as quiet standouts, including Mushroom and Tofu Sisig, Cauliflower Inasal with Adlai, and a Plant-based Carrot Cake. Rather than departing from recognizable Filipino flavors, these plates reinterpret them through vegetables, grains, and lighter preparations. All are available for in-room dining and across the a la carte menus of the Lobby Lounge and Seasonal Tastes, with the Cauliflower Inasal with Adlai also appearing on the hotel’s Vegan and Pescatarian Menu.
Executive Chef Rej Casanova and his creation, the Pumpkin Risotto
Chef Arun Kumar, Indian Cuisine Chef of The Westin Manila
At Seasonal Tastes, the buffet has evolved to reflect these shifts. Green Mondays introduce more plant-based dishes at lunch, while a dedicated Plant-based Station remains part of the regular buffet spread throughout the week. The emphasis is not exclusivity but choice, allowing diners to move easily between lighter options and more familiar comfort dishes.
That sense of variety continues through the restaurant’s themed nights. Filipino Salo-Salo, offered every Tuesday, highlights local favorites and regional specialties. Thursdays bring A Taste of Korea, a collaboration with Chef Kibum of Sheraton Manila’s Oori, while Weekend Seafood Nights anchor the dinner buffet from Friday through Sunday with premium seafood selections.
Cauliflower Inasal with Adlai
Carrot and Tomato Bolognese served on tasting plate, available at the Plant-Based Buffet Station
Mushroom and Tofu Sisig
Mushroom Scallops served on tasting plate, available at the Plant-Based Buffet Station
Plant-based Carrot Cake at The Westin Manila
Some of the Indian dishes prepared by Chef Arun Kumar (Pao Bhaji, Chicken Biryani, Poha, Samosa, Chicken Curry)
Vegetable Kare-Kare, The Westin Manila team's winning dish at the Marriott International's first Sinagtala Culinary Arts Competition
Indian cuisine also plays a visible role in the buffet lineup. Vegetable-forward Indian comfort dishes are featured at Spice & Soul and at the One Dish Wonders live station in Seasonal Tastes. These are overseen by Chef Arun Kumar, the hotel’s Indian cuisine chef who joined the culinary team last year, helping ensure consistency and depth across the offerings.
Alongside menu changes, the hotel has adjusted its buffet pricing to encourage more weekday and off-peak dining. Weekday lunch buffets at Seasonal Tastes are now priced at P1,900 nett per person. Weekend lunch buffets are set at P2,200 nett on Saturdays and P2,500 nett on Sundays, while the Weekend Seafood Dinner Buffet is priced at P2,500 nett per person. Beginning Feb. 5, Thursday dinner buffets will also be offered at P1,900 nett per person, extending the dining calendar beyond the usual rush.
Taken together, these changes point to a food program that favors balance over novelty. By reworking familiar dishes, expanding plant-forward choices, and widening access through pricing and schedules, The Westin Manila positions its dining spaces as places where eating well feels sustainable rather than prescriptive, an approach that resonates quietly, plate by plate.
Tofu Inasal on Adlai served on tasting plate, available at the Plant-Based Buffet Station
Plant-based Buffet Station
Mushroom Truffle Risotto served on tasting plate, available at the Plant-Based Buffet Station