The Manila Hotel embraces vegan and vegetarian dining with class—and with more than a side of health, heritage, and heart
It’s 1989. I’m 21, armed with veggies, tofu, and rebellion. Back in the late ’80s, going vegetarian in Manila meant a lot of side dishes (no joke) and awkward salad requests—and prayers that there would be something I could eat, on the restaurant roster. To give you a clearer picture, my typical food options included lumpiang togue (hold the minced meat for sautéing), tokwa’t NO baboy, spaghetti with oil and grated cheese. You get the picture. No garden burgers. No oat milk. No mouthwatering meatless munchies on most menus. Definitely no plant-based multicourse meals at 5-star hotels.
And oh, the incredulous looks from friends, family, and strangers alike, as they asked in wild-eyed confusion: “You’re WHAT now?!?”
But the scene has changed—and it’s never looked (or tasted) this good. Enter The Manila Hotel, the city’s timeless icon, now stepping confidently into the 21st century with a gorgeously crafted lineup of vegan and vegetarian fare that honors heritage while embracing a more conscious culinary future.
Recognized as the Best Heritage Hotel by Tatler Philippines and Philippines’ Leading Hotel at the World Travel Awards, The Manila Hotel isn’t just catching up—it’s setting the pace. This new initiative is more than just a menu update. It’s a movement that blends health, sustainability, and good taste, without sacrificing luxury or that deep-rooted Filipino soul.
Greens, Glamor, and Gastronomy
The hotel rolled out its new plant-based selections at a private preview held on May 7, 2025 at the elegant Champagne Salon. The marvelous multicourse tasting left guests wowed, full, and yes—rethinking everything they thought they knew about vegetarian cuisine. This meal was quite literally the freshest take on Filipino fine dining.
None other than the hotel’s President, Atty. Joey Lina, expressed his excitement over the new culinary direction. “I first became interested in naturopathy and in eating natural food as a way to keep a youthful appearance and be healthy,” he shared at the intimate gathering. “So I read up on it, and I discovered through my research that there is really a growing number of people looking and craving for natural food.”
Each dish unveiled at the preview dinner is the product of a bold collaboration between Chef Riza Shanti Lim—holistic health authority and plant-based visionary—and Executive Chef Konrad Walter, with The Manila Hotel’s acclaimed culinary team behind them. aim is not only evident, it’s noteworthy: to prove that plant-based dining can be bold, indulgent, and soul-satisfying—without compromising on health or heritage. The results speak for themselves, with vegan and vegetarian offerings that are flavor-forward, nutrient-rich, and unapologetically beautiful.
A Feast of Flavor and Intention
The tasting began with a vibrant Fresh Garden Spring Roll in Peanut Cream Sauce, a refreshing medley of crisp vegetables and herbs wrapped in delicate rice paper and paired with a savory-sweet peanut cream dip and a zesty pineapple cilantro dip (for those with peanut allergies or just as a refreshing option). Next came the Papaine Moringga with Crisps Soup, a comforting, immune-boosting bowl of silky green papaya and malunggay, accented with crunchy root vegetable crisps. The Fern Salad with Paneer offered an earthy mix of fiddlehead ferns, creamy house-made paneer, and a tangy vinaigrette that pulled everything together beautifully. The Vegan Skewers were char-grilled perfection—marinated tofu, mushrooms, and vegetables kissed with umami and Filipino flair. For something hearty and warming, the 8-Spice Curry, my personal favorite (although trust me, it was super difficult to pick just one!), delivered a rich, coconut-based sauce infused with an aromatic blend of spices and simmered with legumes and fresh vegetables. And to wrap up the meal on a dreamy note, the Creamed Buko Pandan Plantain with Chia Seeds was a luscious, tropical dessert—a silky swirl of coconut cream, fragrant pandan, ripe plantain, and the satisfying texture pop of chia.
And of course, to level up the luxury, there was free-flowing Spanish rosé, and Chilean and Argentinean white and red wines for those perfect pairings. Even the making of our buzz was mindful — grapes are, after all, naturally plant-based.
The Plant-Based Powerhouse Behind the Plates
At the core of this culinary conversion is Riza Shanti Lim—from mindful healing to hotel kitchens, hers is a name to remember and a force in the world of plant-based wellness. 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 has also trained in Plant-Based Culinary Arts at Pataleban Vineyard Resort Meditation in Nepal, completed a program in Mindfulness in a Clinical Approach at Harvard Medical School, and holds certification as a Yoga and Meditation Teacher from Yoga Darshanam in Mysore, India. Part healer, part culinary artist (her preferred title), Riza brings a deeply rooted philosophy of wellness, sustainability, and global mindfulness to every plate—championing food not just as nourishment, but as a path to healing and connection.
Her signature is clear in every dish: whole ingredients, thoughtfully sourced, and prepared in ways that respect both tradition and the body’s natural rhythms. She’s not just rehashing trends—she’s revolutionizing them.
“What you eat now predicts your future wellness or un-wellness. Eat well to live well,” Riza points out, echoing the Father of Modern Medicine’s admonition to let food be your medicine, and your medicine, your food.
Where to Find the New Plant-Based Menu
Whether you’re planning a grand celebration or a quiet in-room dinner, The Manila Hotel is ready to serve up these gorgeous green goodies in every chandelier-clad corner:
- Café Ilang-Ilang: A dedicated vegan/vegetarian buffet station is coming soon
- Champagne Room, Red Jade, and Lobby Lounge: A la carte selections available
- Private banquets, special events, and M Takeout options also include these dishes
A Heritage Hotel with a Future-Facing Menu
In a world where wellness is no longer optional and sustainability is a must, The Manila Hotel is proving that luxury can evolve with integrity. This plant-based pivot isn’t just tasty—it’s thoughtful and perfectly aligned with the times. “At The Manila Hotel, we recognize the growing importance of conscious dining,” shares Executive Chef Konrad Walter. “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.”
Let’s be real: if someone had told my Gen X, late-’80s veggie self that someday The Manila Hotel would serve vegan skewers and chia-laced buko pandan—I’d have laughed over a bowl of plain steamed rice (with a dollop of soy sauce on top). But here we are, and honestly? It’s all been well-worth the wait.
For inquiries and reservations, call +632 8527 0011 or +632 5301 5500, email info@themanilahotel.com, or visit www.manila-hotel.com.ph.
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