World Eat for Good Day has passed but it’s never too late to find new menus with ethically sourced ingredients.
With sustainability at the forefront of many businesses and consumers’ minds, here are some restaurants with mindfully curated menus.
Marco Polo Ortigas Manila
Every Friday this March, Marco Polo Ortigas Manila will be introducing Kurobuta Nights at Cucina.
Kurobuta, also called the Wagyu of Pork, is known for its tender, juicy, and flavor-rich profile. This year, Cucina has partnered with Esguerra Farms whose Berkshire pigs are raised in a stress-free environment.
According to Louie Roque, CEO of Esguerra Farms, “The ethical and sustainable farming methods we use are key factors in contributing to the unique marbling of the pork, giving it the distinct pure flavor that only Kurobuta has.”
Some of the dishes include Kurobuta Loin with Tomato Sauce, Kurobuta Bacon, Slow Braised Pork Collar with Dill and Garlic, Tomahawk Kurobuta, and Roasted Jowl among others. The spread will be priced at P2,680 net for dinner.
“I am excited to share my take on the Kurobuta pork and the recipes will surely make it the star of the night,” said Executive Chef Luca Angioletti.
The Peninsula Manila
Through the years, The Peninsula Manila has committed to sustainable luxury. With the return of Naturally Peninsula, diners can feast on healthy, plant-based dishes.
The hotel only partners with suppliers that align with its standards of quality and responsible sourcing specifications.
In 2012, Naturally Peninsula announced their pioneering shark-fin ban which has now been adopted throughout the industry. The action effectively raised awareness for the protection of marine biodiversity.
They are also committed to using only cage-free eggs in support of animal welfare.
Their menu includes plant-based Chia Bowls, “Green Juice” (Granny Smith apple, cucumber, celery, coriander, and ginger mix), and Beetroot Carpaccio with grapefruit, candied walnuts, and radish.
“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,” shared Executive Chef Xavier Castello.
City of Dreams Manila
Along with their action towards a zero-waste environment, food wastage is also one of City of Dreams’ priorities.
Partnering with Aba Pardes, City of Dreams makes use of hydroponic vegetables which can stay fresh for longer.
All seafood and produce are responsibly sourced from local fisheries and farms. The integrated resort was also the first in the country to switch to 100% cage-free eggs throughout all their restaurants.
Executive Chef Markus Tauwald and his team have a rooftop herb garden. This gives them sustainable access to tarragon, Vietnamese mint, Thai basil, thyme, Chinese lotus, calamansi, and more.
The resort also serves 100% Filipino coffee beans, supporting local Small and Medium Enterprises (SMEs) in the country.
Banner image via Instagram @thepeninsulamanila.