The Manila Hotel, widely recognized as the Grand Dame of the Philippines, has expanded its culinary menu to include a wider range of vegan and vegetarian options available at all dining venues. Under the leadership of executive chef Konrad Walter and with guidance from consultant Riza Shanti Lim, this move demonstrates the hotel’s dedication to offering inclusive, ingredient-focused, and sustainable cuisine.

In Room Dining – Tofu and Vegetable Chopsuey

This development follows an exclusive dinner at the Champagne Salon, where media members enjoyed a sophisticated vegetarian set menu. The event received rave reviews, demonstrating that meat-free dining can be both elegant and indulgent.

“Our menus are rooted in freshness and balance,” said executive chef Konrad Walter. “We focus on seasonal produce and non-processed ingredients to create dishes that are not only nutritious, but also full of flavor. We’ve seen guests try them out of curiosity, and walk away surprised at how satisfying and complex vegan cuisine can be.”

Vegan and Vegetarian Selections Across The Manila Hotel

The hotel’s restaurants now feature an expanded menu of vegan and vegetarian dishes, offering a delightful mix of light bites and full-course meals inspired by global flavors and classic culinary techniques.

At Café Ilang-Ilang, a renowned buffet restaurant, guests can savor a rotating selection of vegan dishes primarily featured at the Halal station, with additional vegan-friendly options available across various other stations. This ensures that diners can indulge in the diverse international flavors Café Ilang-Ilang is celebrated for, providing a well-rounded, globally inspired dining experience for everyone.

Vegan Degustation Menu at Champagne Room

Champagne Room, the hotel’s premier fine dining restaurant, elevates the vegan experience with a Vegan Degustation Menu that changes monthly. Each rotation showcases a refined selection of meat-free courses, crafted to highlight seasonal produce and elegant presentation.

Red Jade – Vegetarian Peking Duck

Red Jade – Hot and Sour Soup with Vegetable Dumpling

Red Jade – Braised Potato and Eggplant

At the hotel’s fine dining restaurant, Red Jade, meat-free dishes take center stage with a Vegetarian Set Menu that includes highlights like Vegetarian Peking Duck, Hot and Sour Soup with Vegetable Dumpling, Braised Potato Eggplant, and Chilled Coconut Jelly with Avocado. To further expand the meat-free offerings, a la carte options such as Vegetable with Bean Curd Soup and Stir-Fried Vegetables and Mushroom in Crispy Taro Ring are also available.

Vegan Mushroom Burger at Lobby Lounge

At the Lobby Lounge and Tap Room, diners can enjoy vegetarian favorites such as Pizza Bello Giardino, Vegetable Samosa, Spring Rolls, and Fresh Grilled Tofu Salad. Vegan options include Whole Wheat Penne Primavera, and a hearty new addition, the Vegan Portobello Mushroom Burger.

Vegan Almond Chocolate Cake

Vegan Pralines

At the Delicatessen, guests will find a line of handcrafted vegan pralines in flavors like strawberry, mango, peanut butter, and fruits and nuts. These are joined by the luscious Vegan Almond Chocolate Cake, a sweet yet guilt-free indulgence.

In Room Dining – Vegetable Maki

For guests who prefer dining in the comfort of their room, In-Room Dining offers a delightful selection of vegan and vegetarian options. Choices include Vegetable Spring Rolls, Pizza Bello Giardino, Vegetable Maki, Vegetable Samosa, Mezze Plate, Matar Paneer, and Tofu and Vegetable Chopsuey, among others.

A Distinctly Vegan Banquet Experience

8 Spice Curry

Creamed Buko Pandan Plantain with Chia Seeds

For private functions and celebrations, The Manila Hotel now offers a Vegan Set Menu, developed by consultant Riza Shanti Lim and executed by The Manila Hotel’s culinary team. This multi-course menu includes Fresh Garden Spring Rolls in Peanut Cream Sauce, Papaya Moringa Soup with Crisps, Pako Fern Salad with Watermelon, Vegan Skewers, 8 Spice Curry, and Creamed Buko Pandan Plantain with Chia Seeds. To complete the experience, guests are served two signature beverages: the JL Blend, inspired by The Manila Hotel’s president Atty. Jose D. Lina, Jr., and Amrutha Tea, a gently brewed herbal infusion.

Fresh Garden Spring Roll with Peanut Cream Sauce

A Continuing Legacy of Excellence and Inclusivity

The Manila Hotel embraces the global shift toward plant-based dining with its expanded vegan and vegetarian offerings. This evolution reflects a forward-thinking approach to hospitality, welcoming changing guest preferences while establishing a new standard for conscious, world-class cuisine.

For more information or reservations, call +632 8527 0011 or +632 5301 5500, email [email protected], or visit www.manila-hotel.com.ph.

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