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Nourish And Nurture, Naturally: This Hotel Brings New Pleasure To Plant-Based Dishes

Mindfully curated menu offerings that invite us to take care of ourselves, our communities, and our planet.

As part of The Peninsula’s global Life Lived Best initiative, The Peninsula Manila relaunches Naturally Peninsula with thoughtfully developed plant-based menu offerings. The hotel’s Executive Chef Xavier Castello shares, “Supporting the health of our guests, deliciously, has always been the mission of Naturally Peninsula.” He adds, “But now we are setting ourselves a higher goal–to support the health of the planet, as well.”

READ ALSO: Juana Yupangco Of Mesa Ni Misis On Plant-Based Eating

The new plant-based dishes using locally sourced produce, nutritious oils, and non-refined sugars reflect the hotel’s international commitment to increased sustainability across sister hotels in Asia, Europe, and the United States. Ultimately prioritizing meat-free, organically, and naturally-produced ingredients from local producers and suppliers allows Naturally Peninsula offerings to benefit the hotel’s local communities while reducing its collective environmental footprint.

Go natural all day, everyday

You can indulge in Naturally Peninsula any time of the day, from breakfast to lunch, afternoon tea, and supper. Breakfast at The Lobby features a selection of both sweet and savory plant-based dishes like Tofu Scramble Burrito  with spinach, kale and brussels sprouts; Avocado Toast  with avocado mash, mesclun, shaved radish, cucumber roll on homemade sourdough bread; Poached Pear Salad with cherry tomato, basil, olive, mesclun, and sprouts topped with Mandarin orange vinaigrette; and Zambales Mangoes and Oats Pancake with blueberry compote, among others.

All-day dining at The Lobby, In-Room Dining, and the à la carte menu at The Pool Snack Bar offers dishes predominantly prepared using local ingredients, such as Beetroot Carpaccio  with grapefruit, candied walnuts, and radish; Soba Noodle Salad with edamame, carrots, cucumber, radish, Mandarin oranges, sesame-ginger dressing; Kimchi Brown Rice Bowl with malunggay or moringa, nori and scallions; Mushrooms al Ajillo with cauliflower purée, garlic confit, and chili oil; Oven-roasted Bukidnon Pineapple served with compote, locally-grown lacatan banana-passion sorbet, pineapple chips; Citrus Carpaccio  with mango sorbet, lime granité, and a lemon curd cigar; and an Orange Polenta Cake topped with honey syrup.

And if you’re looking for some kick in your plant-based dishes, Spices is the place to go.  Famed for its Southeast Asian cuisine, particularly its vegetarian and plant-based options for guests who have strict dietary restrictions and love flavorful yet nutritious meals. All dishes are MSG-free and only low-sodium soy sauce is used in recipes that call for it. Some of the purely plant-based selections include Pak Boong Fai deng (Thai wok-fried water spinach with yellow beans, chili, and light soy), Cauliflower Tikka Masala (roasted cauliflower with tomato, garam masala, coriander, and paprika), and Tempe Goreng (pan-seared tempeh, garlic, coriander, turmeric, and sambal).

You can find a salad bar with a selection of fresh vegetables and healthy dressings at Escolta and those longing to satisfy that sweet tooth can try the homemade dairy-free ice cream made with raw sugar, soon to be available at the restaurant.

Afternoon Tea at The Lobby offers Watermelon Gazpacho with Grilled Cucumber Tofu Skewers; Ratatouille Parcels with Onion Chutney; Calamansi Bar; Baked Cream with Exotic Fruit Caramel; and their homemade Cranberry Scones with Lemon Curd and sugar-free Lichi-Strawberry jam. Coming soon at The Peninsula Boutique are a selection of egg-and dairy-free pastries and cakes, as well as homemade kombucha.

Castello emphasizes, “We want to do our part to support local farms by partnering and sharing with them our Naturally Peninsula philosophy and purchase fresh, local, and quality produce that my team and I can use for cooking and seasoning.”

“With this new wellness program, we hope to break new ground in helping our guests to maximize their health and well-being while also helping to contribute to the local farming economy,” concludes the Executive Chef. 

To know more about Naturally Peninsula, visit peninsula.com

Photos courtesy of The Peninsula Manila.

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