This Luxury Hotel in Manila Has a Guilt-Free Dining Menu That’s Oh-So Delicious

The resolve to eat better is there for many of us, but often we need a little guidance on what exactly is good for our bodies and what need to stay away from. That’s probably why many restaurants offer special menus with “healthy dishes” to help diners figure out the exact kinds of “good” foods we should be eating.

That’s exactly the reason for the Eat Well menu at The Westin Manila. The new hotel located in the heart of the Ortigas business district in Pasig City puts the idea of wellness in its brand messaging and a huge part of that is in their culinary offerings.

LOOK: Here's What to Expect from the Westin Manila's 'Eat Well' Menu

At the hotel’s all-day dining outlet Seasonal Tastes, guests are spoiled for choice with an extensive buffet spread but ask for the special “Eat Well” menu if you’re on the lookout for guilt-free grub. 

The Organic Pumpkin Hummus, for example, turns the Mediterranean favorite on its head with a version comprised of pumpkin seed crumble, pickled pumpkin, and homemade lavosh crackers. It’s completely vegetarian but packed with rich flavor.

When you order the Everything Vegan “Lox,” you’d think you’re getting salmon on bread, but the chef has you fooled because it’s made with smoked carrots, soybean curd, cucumber, red onion on bagel toast. We’re partial though with the Farmer’s Garden Salad, which has roasted beets, carrots, organic kale, Davao goat cheese, toasted pine nuts drenched in honey and lime vinaigrette. It’s destined to be a new salad favorite.

Photo by The Westin Manila.

If you’re looking for a complete and filling meal, there’s the Tuna Quinoa Poke Bowl, which is made with sustainably acquired yellow fin tuna, quinoa, mango, cucumber, pickled onion, and avocado crème in a sesame soy emulsion. It’s the kind of dish you can order for lunch that will hit the spot but won’t leave you feeling guilty.

Then there’s the Chicken Inasal and Adlai, which is The Westin’s Executive Chef Rej Casanova’s personal favorite. The chef puts his spin on a classic dish from Iloilo, where he worked for a few years. Enormous slices of chicken breast marinated in annatto seeds and lemongrass comes with adlai grains, garlic aioli, and moringa (or malunggay) chimichurri.

Photo by The Westin Manila.

If you’re in the mood for fish though, you can’t go wrong with the Pan-Roasted Sustainable Harvest Salmon. The dish is served with purple potato mousseline, grilled broccoli, and cilantro-yogurt sauce.

Photo by The Westin Manila.

And here’s an insider tip: ask for the Mushroom and Tofu Sisig. It’s not in the Eat Well menu, but it might as well be because it’s a definite winner: the mushrooms and tofu are sauteed with red chili and pickled onions and comes with steamed rice (although you can ask your server to just have the sisig itself). Incredibly, all the sisig flavors are there with none of the meat so this is perhaps the best you can get for when you’re in the mood for the sizzling favorite.

And to cap off the meal, try the Plant-Based Carrot Cake, which literally looks like a carrot top rising up from the earth. Like the Mushroom and Tofu Sisig, it’s not exactly part of the Eat Well menu, but is an available option for those who want to indulge in something sweet.

Photo by The Westin Manila.

In addition to the thoughtfully selected ingredients, you can get all the dishes in the Eat Well menu in full or half portions, which adds another layer to the hotel’s thrust of having its guests eat more healthily.

In addition to Seasonal Tastes, you can order all the items in the Eat Well Menu at the Lobby Lounge or in your room when you’re checked in.

*This story originally appeared on Esquiremag.ph. Minor edits have been made by the Preview.ph editors.

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