Daily TribuneThe new vegan and vegetarian dishes will soon be available for private banquets, special events, a dedicated station at the buffet in the renowned Café Ilang-Ilang, and a la carte dining at the hotel’s restaurants — Champagne Room, Red Jade and Lobby Lounge — as well as through in-room dining and M Takeout.
Chef Konrad Walter, executive chef of The Manila Hotel.
Photographs by Roel Hoang Manipon for the Daily Tribune
Riza Shanti Lim and The Manila Hotel's executive chef Konrad Walter.
Photograph courtesy of Manila Hotel
The Manila Hotel's Champagne Salon.
Creamed Buko Pandan Plantain with Chia Seeds.
Eight Spice Curry
Fern Salad with Paneer.
Fresh Garden Spring Roll in Peanut Cream Sauce.
Vegetarianism has slowly but persistently been gaining traction in recent times, and more people are turning towards plant-based diets for health reasons. Although still few, there is an increasing number of restaurants that offer vegetarian and vegan options, the latest being the dining outlets of the Manila Hotel.
According to Marvin Kim Tan, the hotel’s vice president for Sales and Marketing, the move addresses the growing global and local demand for said dishes, while reinforcing the hotel’s commitment to wellness, innovation and culinary excellence.
“We wanted something new to offer to our clientele here at the Manila Hotel, and our study showed there are many, many people, more and more people, are looking for vegan and vegetarian food. Not just Gen Z and the millennials, but there is a swath of sectors already looking for healthy food, not only in the Philippines, but in the rest of the world. That’s what our study showed. And Manila Hotel cannot afford to just watch things go by. We have been looking for ways and means to provide a wider selection of food to our clientele,” explained lawyer and former senator Jose “Joey” D. Lina Jr., the current president of the century-old heritage hotel fondly called the Grand Dame.
Lina also admitted that he has health concerns and is looking for ways to eat healthily. In an event, he met Riza Shanti Lim and was struck by her youthfulness. Lim is a certified clinical master herbalist, holistic health practitioner, and nutritionist consultant from the Natural Healing Institute of Naturopathy in San Diego, United States. 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. In addition, she is certified as a yoga and meditation teacher from Yoga Darshanam in Mysore, India, where vegetarianism is an ancient practice.
Lina was then introduced to naturopathy, relating, “So, I got interested in that because I also want to look young. Of course, everybody wants to look young. So what’s the secret about eating food and looking young? And then I met Risa and she was into naturopathy. So I said to myself, what is that? And I read about it. And I read about it. Eating food, natural food, can make you healthy. And then I read and read and read. And I discovered, through my research, that there is a growing number of people looking for and craving natural food. And now the rest is history.”
Lim then became the consultant chef for the hotel, and worked with the hotel’s executive chef Konrad Walter for 25 years and the culinary team to develop a selection of vegan and vegetarian dishes that will soon be showcased in the hotel’s dining outlets and banquet offerings.
“So my journey in veganism and vegetarianism… started 20 years ago. You know, in this country… We are Christians…it is not in our culture to eat vegan and vegetarian foods, right? So 20 years ago, in Baguio, I attended a ritual, a yoga retreat, and I noticed some attendees there, they exuded a certain kind of aura, a serene and positive aura that I could not figure out where it was coming from. So, I asked them what their secret was. And they said they were vegetarians,” Lim shared. “So from then on, I started researching vegetarianism and vegetarian foods. And afterwards, what I learned, I liked it. I never looked back. So vegetarianism and veganism are religions. It is a healthy choice. Because I believe personally that our body is a sacred temple. So it was given to us perfectly. So whatever we put in there, we have to be mindful.”
Lim and the Manila Hotel team prepared a special vegetarian dinner on 7 May at the Champagne Salon as a launch and preview of the hotel’s vegan and vegetarian offerings, as well as a celebration of their culinary milestone.
Served were Fresh Garden Spring Roll in Peanut Cream Sauce, Papaine Moringa with Crisps Soup, Fern Salad with Paneer, Vegan Skewers, 8 Spice Curry and Creamed Buko Pandan Plantain with Chia Seeds.
The hotel’s guests may soon get a taste of the vegan and vegetarian dishes as they will be available for
a la-carte dining at the hotel’s restaurants — Champagne Room, Red Jade and Lobby Lounge — as well as at a dedicated station of the buffet in Café Ilang-Ilang, through in-room dining and M Takeout, and for private banquets and special events.
“Fifteen years ago, when we opened Café Ilang-Ilang, we introduced halal food to the hotel. I think we were one of the pioneers at that time to introduce halal food. And now when this vegetarian or vegan [foods] comes up, I feel like it’s time we take it to the next step and introduce vegan and vegetarian food to the hotel,” Walter said. “As a chef, I strongly believe we have to produce good food, but it should not only be good. I think we also have to look at how we produce more and more healthy food. It’s not like some chefs, maybe when they cook, they think overloading with ingredients or cream makes food very heavy. But I don’t think it’s pleasant to eat anymore. So I believe that it should be more in a simpler way and less is more in a healthier way.”
He added, “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.”
For inquiries, call +632 8527 0011 or +632 5301 5500, email info@themanilahotel.com, or visit www.manila-hotel.com.ph.
