• The Peninsula Manila goes vegan

    Becky Garcia

    Becky Garcia

    Believing in the mantra that “You are what you eat,” The Peninsula Manila recently launched its newly expanded “360º Wellness, Naturally Peninsula” menu. Vegan-inspired, the new menu is a collaborative effort between the talented culinary teams
    of The Peninsula and The Farm at San Benito, one of the world’s foremost health
    and wellness resorts.

    Over lunch at the airy pavilion of Spices restaurant, over 40 guests were invited to embrace wellness and relish the restorative powers of nature by sampling the dishes created by The Peninsula Manila Executive Chef Richard Green and his two stars, Old Manila Chef de Cuisine Samuel Linder and Spices Indian Specialty Chef Avanish Kumar Jain.

    The trio of chefs used live and raw foods, natural herbs and spices and other organic produce from reputable and sustainable sources, no meat, fish, fowl, dairy, eggs, butter, cholesterol or saturated fats from animals or animal by-products.

    Asked about the collaborative culinary process that took place prior to the launch, The Farm at San Benito, General Manager Michael di Lonardo said that chefs Linder and Kumar Jain worked closely with their on-site nutritionists, doctors as well as the chefs of their world-famous alive! Restaurant.

    “The Peninsula Manila’s ‘360º Wellness, Naturally Peninsula’ vegan-inspired menu is not only creative, nutritious and delicious, it can also help address conditions like diabetes and obesity. It’s designed to boost the immune system and enhance performance at all levels, it also aims to create a balance between the body’s interior environment [genes, hormones, bodily processes, etc.] and its exterior environment [food]. Only when this balance is attained is the body able to reach its optimal state of vitality,” he said.

    I have personally tried their vegetarian menu one lunch recently with friends Marivic Rufino, Marge Enriquez and Toots Tolentino and well enjoyed it. So check it out.


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