by Penny Angeles-Tan | Oct 1, 2021 | Business
Welcome back to The Manila Hotel! The Manila Hotel’s two restaurants, Lobby Lounge and the famed Café Ilang-Ilang are now open to serve dine-in guests under Metro Manila’s current community quarantine restrictions. The reopening of both outlets will enable guests to enjoy great food, their well-loved dishes, connect and meet with their colleagues and friends while maintaining social distancing in spacious dining areas.
The Manila Hotel is equipped with fresh air dampers that circulate fresh outdoor air sanitized by air micro-filters into the outlets, so guests are assured that cleaner and better air quality is circulated within the indoor dining set-up. Social distancing is also strictly implemented, with enhanced cleaning, regular disinfection, and safety protocols also in place.
The Lobby Lounge
The Manila Hotel Lobby Lounge
The Lobby Lounge is the perfect spacious venue for meetings and meet-ups offering free Wi-Fi for diners. Already dressed in festive décor to bring some much-needed joy and a spirit of hope in these trying times, the lounge is also a great place to have a filling meal from breakfast to dinner. It has also adopted the bestselling items from the hotel’s signature Chinese restaurant, Red Jade.
Looking for something in between? The Lobby Lounge Burger and Lobby Lounge Club Sandwich are listed among the guests’ favorites.
Guests can enjoy Local Delights like Kare-Kare, Crispy Pata, and Sinigang na Salmon, among others, and feast on chow mien, dim sum basket, and the crispy Lechon Macau paired with Yang chow fried rice. Drinks, a cocktail of the month, and snack staples including the Filipino High Tea, Merienda Especial, are also featured on the menu.
Café Ilang-Ilang
Cafe Ilang Ilang’s Atrium with dining dividers
For people who have missed the plethora of international and local food selections at Café Ilang-Ilang, the beloved restaurant brings together Italian, Filipino, Chinese, Japanese, Korean, and even certified Halal dishes under one roof for an Eat-All-You-Can feast.
Add to that the popular carving station that normally features Lechon and the US Roast Beef; the Churrasco station where you can have choice meats and seafood grilled for you while you wait; and the Cold Station with seafood, cold cuts, and salads galore. The Dessert Station is always the sweet last stop where guests can delight in the artisanal ice cream in various flavors; Puto Bumbong and Bibingka; fresh fruits and cakes; and so much more.
Following IATF guidelines for your safety
Vaccinated! Photo credit to Ed Us
Although sitting capacity is still limited, for now, both The Manila Hotel’s Lobby Lounge and Café Ilang-Ilang are eager to welcome guests. Under the IATF guidelines for GCQ Alert Level 4 for Metro Manila, The Manila Hotel is only allowed to accept fully vaccinated guests between 18 to 65 years old until further notice; it continues to implement standard safety protocols in line with the DOH and IATF guidelines.
The Lobby Lounge operates from 9 am to 9 pm, weekdays and from 9 am to 3 pm on weekends. Café Ilang-Ilang serves lunch at 11:30AM and dinner at 5:30PM.
For more information regarding reservation and buffet rates, please call our hotline numbers at (02) 85270011 or 0998-9501912. You may also email re************@************el.com or check and book online via www.manila-hotel.com.ph.
For updates and promos, please follow The Manila Hotel on Facebook (@TheManilaHotel) and Instagram (@themanilahotel).
by Penny Angeles-Tan | Aug 24, 2017 | Health and Wellness, Lifestyle
They say every great meal takes you on a journey to a new destination. In many ways, this is true for the patrons of Epilogue, the newly opened Fine Bistro at S Maison. It takes every diner on a culinary experience that highlights the best of global travel cuisine.
Epilogue is a concept rooted in kodawari, the Japanese dedication to craft and mastery. The brand collaborated with several experienced chefs who all practice kodawari and have trained extensively in different parts of the world to become masters in their chosen culinary specialty.
The brand, which takes its name after the conclusive chapter of a book, stays true to the meaning of an epilogue. It is the platform where every one of the Japanese chefs showcases the culmination of his culinary journey.
Each chef is a master of his own craft, and they all work together to complete Epilogue’s thoughtfully curated menu.
Chef Tomohide Ono
Chef Tomohide Ono
Head baker Tomohide Ono, who has been a pastry chef for 20 years, is the brain behind the new bread and pastry recipes. He has worked in famous bakeries in Japan, Indonesia, and Hong Kong.
With his new bread creations, Ono takes on the challenge of pleasing the Filipino palate.
Chef Hayato Mitsuhashi
Chef Hayato Mitsuhashi
Chef Hayato Mitsuhashi, on the other hand, specializes in Italian cuisine. He has trained extensively in various Italian restaurants in Japan, Indonesia, and Italy for over 14 years.
His training in Umbria, Italy is what inspired him to create new gnocchi, risotto, and pasta dishes for Epilogue, using only the best and freshest ingredients.
Epilogue also has two outstanding Chef Directors, Chef Kenji Ishihara and Chef Minoru Sorimachi.
Chef Kenji Ishihara
Chef Kenji Ishihara
Chef Ishihara is an award-winning pastry chef who has 30 years of experience in France, Japan, and Indonesia.
The beautiful cakes offered in the restaurant are the product of his creativity and constant experimentation.
Chef Minoru Sorimachi
Chef Minoru Sorimachi
Dubbed as the Steak Master at Epilogue, Chef Sorimachi has over 20 years of experience working in well-known teppanyaki steakhouses in Japan, and now runs his own steakhouse in Jakarta, Indonesia.
At Epilogue, customers can now have a taste of his excellent steaks and sides created to suit the Filipino palate.
Completing the impressive line up is Chef Hiroyuki Meno, whose expertise lies in French cuisine. He has honed and perfected his craft working in various Michelin-starred restaurants such as the Domaine Les Haut Roches in Loire, France, Le Pont de Ciel in Osaka, Japan, and L’Auberge De L’ill in Tokyo, Japan. He was also the executive chef of Brasserie Paul Bocuse and one-star Maison Paul Bocuse in Tokyo.
Every step of the way, these chefs have immersed themselves in the techniques and flavors of every new country they explore. Each culinary master seamlessly combines Western flair with Eastern care, taking diners on an exceptional gastronomic adventure—to be experienced where their stories intersect—at Epilogue.
Epilogue is a homegrown brand under the Food Revolution Group. To know more about Epilogue, go to www.epilogue.ph or visit Epilogue at G/F S Maison, Conrad Manila, Ocean Drive, Mall of Asia, Pasay City.
by Penny Angeles-Tan | Mar 13, 2017 | Business
Cable Car, a cornerstone of the bar and restaurant industry in the Philippines since its founding in 1992, is celebrating its 25th anniversary. To mark this milestone, the establishment is opening new branches, revamping its menu, and planning exciting developments for the near future.
For the past 25 years, Cable Car has been a trusted name in the Philippines’ bar and restaurant industry. It opened its doors in 1992 as one of the pioneering restobars in Metro Manila. After a quarter of a century of serving millions of customers (approximately 250 to 300 per day) with delicious food and drink offerings, it has established a stellar reputation among several generations of Filipinos. The establishment is known for its San Francisco-style pub ambiance, beer pong nights, and popular dishes such as Cable Car Rice and Sisig Rice.
With its familiar, comfortable, and casual vibe, both Filipinos and tourists alike flock to Cable Car, which makes you feel at home from the moment you step inside. Over the years, it has remained a popular hangout spot, particularly for college students and young professionals looking to unwind, drink, relax, and socialize.
Cable Car is also a great option for families seeking a place to enjoy a meal together. It offers a full menu of hearty and flavorful dishes, many of which have a Filipino twist, making it perfect for a casual dinner during the week or on weekends. The story of Cable Car is one of remarkable growth and success, which has recently led to its expansion into franchising.
Its very first branch – Cable Car Makati – opened its doors in 1992 and was followed by Cable Car Tomas Morato and Cable Car BGC located at the Fort Strip. The latest Metro Manila branch is Cable Car Ortigas, and the very first Cable Car franchise – Cable Car Iloilo – opened in July 2016. Cable Car will also mark the opening of an exciting franchise in Pampanga this year, quickly followed by another in Alabang.
This year, Cable Car is celebrating its 25th year of existence and has much in store to mark this huge milestone. These include a menu revamp to include more special dishes, branches opening 24 hours a day, a food delivery service, and a Big Open Grounds Concert Event with a host of exciting activities this November.
With its sumptuous cuisine, refreshing tipples, and top-quality service, Cable Car aims to continue to provide its guests with an unparalleled and unique experience that they can only get at Cable Car – a home away from home.
Check out their Facebook page now!
Epilogue is a concept rooted in kodawari, the Japanese dedication to craft and mastery. The brand collaborated with several experienced chefs who all practice kodawari and have trained extensively in different parts of the world to become masters in their chosen culinary specialty.
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