The Manila Hotel Offers New Vegan and Vegetarian Dining Options

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In a bold move to align with mindful gastronomy and sustainability movements, The Manila Hotel—recognized as the Best Heritage Hotel by Tatler Philippines and Philippines Leading Hotel at the World Travel Awards—unveils a curated selection ofvegan and vegetarian dishes that will soon be showcased across its dining outlets and banquet offerings.Announced by Marvin Kim Tan, Vice President for Sales and Marketing, the initiative addresses the growing global and local demand for said dishes, while reinforcing the hotel’s commitment to wellness, innovation, and culinary excellence.Tailored for today’s discerning palates, these dishes offer nutritious, flavor-rich alternatives that support a sustainable lifestyle.

True to its legacy of evolving with the times while preserving Filipino culinary heritage, the Grand Dame of Manila continues to embrace dining trends that nourish both body and soul. More than a culinary shift, the initiative underscores broader benefits: supporting cardiovascular health, minimizing environmental impact, and embracing holistic well-being. By highlighting locally sourced ingredients, the new offeringalso honors Filipino agriculture and reinforces the hotel’s sustainability ethos.

This forward-thinking initiative stems from a partnership with the hotel’s consultant chef, Riza Shanti Lim—an internationally certified holistic health practitioner, clinical nutritionist,and plant-based culinary advocate. Her expertise was instrumental in the conceptualization, development, and presentation of each dish.


Riza Shanti Lim brings with her a wealth of knowledge and a deeply rooted philosophy of wellness and healing through food. She is a certified Clinical Master Herbalist, Holistic Health Practitioner, and Nutritionist Consultant from the Natural Healing Institute of Naturopathy in San Diego, USA. 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, among other global wellness credentials.

To celebrate this milestone, The Manila Hotel hosted an exclusive press dinner at the Champagne Salon on May 7, 2025. The evening featured a thoughtfully prepared, multi-course preview of the vegetarianfine dining menu, executed by Chef Riza Shanti Lim, supervised by Executive Chef Konrad Walter and assisted by The Manila Hotel’s culinary team. Guests enjoyed vibrant and beautifully plated dishes including Fresh Garden Spring Roll in Peanut Cream Sauce, Papaine Moringga with Crisps Soup, Fern Salad with Paneer, Vegan Skewers, 8 Spice Curry, and Creamed Buko Pandan Plantain with Chia Seeds.

“At The Manila Hotel, we recognize the growing importance of conscious dining,” shares Konrad Walter, executive chef of The Manila Hotel. “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.”

The 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 iconic restaurants—Champagne Room, Red Jade, and Lobby Lounge—as well as through in-room dining and M Takeout.

For inquiries, call +632 8527 0011 or +632 5301 5500, email info@themanilahotel.com, or visit www.manila-hotel.com.ph.


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