Four-Day Vegan Breakfast Series at Mandarin Oriental Manila

Before I begin this post, I would like to extend my massive thanks and appreciation to those two fabulous chefs, Mandarin Oriental Executive Chef Rene Ottlik and Executive Pastry Chef Roberto Molleman, who created delectable, and unique vegan breakfast throughout my stay in Manila, Philippines. WAIT, IN MANILA?! We are not talking about Las Vegas hotels offering vegan delights…this is all about the Mandarin Oriental Manila that can accommodate vegans like me! May I add, Roberto Molleman makes lovely, freshly made miniature breads that are also vegan? This basket of miniature breads brought me memories of France and how much we adored bread. And also, how Rene Ottlik veganized German-style dishes such as Schupfnudel that is usually made with eggs. This was a wondrous moment that I would not forget in Manila.

Mandarin Oriental Hotel, Manila
Makati Avenue, Makati City 1226,
Metro Manila, Philippines
+63 (2) 750 8888
www.mandarinoriental.com/manila

I am a massive fan of Scandinavian maxi dresses, this one is from WoodWood. Executive Pastry Chef Roberto Molleman, me and Executive Chef Rene Ottlik. Taken by Doni

I had a fabulous dining experience at the Mandarin Oriental Manila because of those two amazing chefs who are willing to accommodate my strict vegan diet. They made sure that our food would be prepared and served strictly vegan. One of the chefs asked me what was my preference, and I responded, “I love my fried potatoes…” and I had no idea what I liked except for Asian and European cuisine. They delivered my vegan breakfast that was beyond my expectations and my jaws literally dropped (if you scroll down further, you will see four-day vegan breakfast series).

We stayed at Mandarin Oriental Manila for 4 nights (Sept 24 – 28, 2012). Our room rate is inclusive of breakfast and we got upgraded to a club level room (Two Category upgrade). I contacted the Mandarin Oriental via e-mail about accommodating our vegan dietary request for breakfast and they responded that the chefs are willing to accommodate and discuss with us in person. I am featuring our four-day vegan breakfast series in this post.

This is our club level room (two category upgrade):

There are few different methods to eat “vegan” breakfast at Mandarin Oriental Manila, we used Method 1 since we have an AMEX Platinum card:

1. If you have an AMEX Platinum or Centurion card
• Book through AMEX FHR (Fine Hotels and Resorts) – rate is inclusive of breakfast. In our case, we got upgraded to a club level room (two category upgrade) and FHR was offering 3rd night free, making it an even better deal. Contacted Mandarin Oriental about our vegan request for breakfast.
• Rate also included 2 x 50m massage, inclusive of all taxes and fees

2. Book a Club Level Room
• This provides access to club level lounge such as vegan-friendly sushi during cocktail hour, freshly made custom juices (anytime upon request), daily cocktail hour (5-7pm with free food and drinks).
• Breakfast is served from 6am

3. Book an inclusive (Bed & Breakfast) rate to get complimentary breakfast
• Room Service option results in a small charge (approx $10): We were offered to take our breakfast in a dining area or in our room but were recommended to take it in our room to assure that our food remained separate and avoid any contamination, to offer the best assurance that our food would be prepared and served vegan if we took our meals in our room.

4. Book the best rate available and contact the hotel regarding the price of a special breakfast separate from (in addition to) your room rate.

Day One Fabulous Vegan Breakfast This was more of an Asian-style breakfast set. Photographed below are, Jasmine green tea, Szechuan fried tofu with plain cooked rice, Chinese congee with fried garlic & scallions & condiments, steamed vegetable dumplings, fried lumpia, fresh plate of fruits, Executive Pastry Chef Roberto’s basket of miniature breads along with exotic jams (I excluded honey which was one of the jars, since it’s not vegan).

This is some tasty vegan Szechuan-style fried tofu garnished with scallions and cilantro, which comes with cooked rice.

The whole breakfast set view

Steamed glutinous vegetable dumplings in a traditional Chinese bamboo steamer

Jasmine tea with Executive Pastry Chef Roberto’s basket of fresh miniature breads (they were so tiny, bite-sized and absolutely gorgeous)

Doni showing off his steamed dumplings

Four interesting exotic jams: Strawberry Mint, Pineapple, Orange and Ginger. Strawberry Mint was my favourite, but I couldn’t taste the mint very well.

This is some tasty vegan Szechuan-style fried tofu garnished with scallions and cilantro, which comes with cooked rice.

Look at this very saucy Szechuan-style fried tofu dish with a bit of heat.

Fried lumpia (similiar to fresh popiah or fried spring rolls), which is also a Filipino dish

Condiments for Chinese congee

Steamed glutinous vegetable dumplings in a traditional Chinese bamboo steamer

Chinese congee with fried garlic, ginger and scallions

Executive Pastry Chef Roberto’s basket of vegan miniature breads (I loved the sunflower seeds and little baguettes)

Executive Pastry Chef Roberto’s basket of vegan miniature breads (I loved the sunflower seeds and little baguettes)

Pineapple Jam

Day Two Fabulous Vegan Breakfast The 2nd day consisted of Eurasian breakfast set. Photographed below are, Jasmine green tea, Schupfnudel with Pesto (wow that was tasty for breakfast!), fresh grilled vegetables with Panisse (chickpea flour cake), Chinese congee with fried garlic & scallions & condiments, steamed vegetable dumplings, fried lumpia, Executive Pastry Chef Roberto’s basket of miniature breads along with exotic jams and margarine.

The vegan Schupfnudel with Pesto and the fresh grilled vegetables with Panisse were my favourite dishes so far. I love the fresh ingredients in front of me, that accompany unique components.

A massive dish of Schupfnudel with Pesto. It tasted amazing!

Fried Lumpia

Fresh grilled vegetables with Panisse, loved the fresh ingredients and the unique chickpea flour “crepe.”

Executive Pastry Chef Roberto’s amazing basket of freshly made miniature breads. I am addicted to his breads.

Chinese congee (we had it on the first day)

Fresh grilled vegetables with Panisse

Schupfnudel with Pesto

Schupfnudel with Pesto

It is a southern French dish. Panisse is cooked with water to a very thick mash before pan-frying, prepared like a crepe (sort of like Socca) and the batter (Chickpea flour +Water) was pan-fried directly with some olive oil. That was a very unique dish, WOW.

Chinese congee with fried garlic & scallions & condiments (I should make this more often!)

Day Three Fabulous Vegan Breakfast The 3rd day consisted of a Middle Eastern, Eurasian breakfast set along with fresh mango juices. Most dishes were different than the first two days, except for the basket of breads with exotic jams and margarine. New dishes included a Middle Eastern platter dish with pita bread (notice the yummy hummus), truffle risotto with seasonal vegetables and artichokes, fried vermicelli noodle dish with vegetables, fresh mango salsa (salad) and the dimsum part I couldn’t identify in the bamboo steamer. I did not photograph the hot and sour soup. It was a fabulous breakfast set with a lot of varieties.

Beautiful Middle Eastern platter such as tabouleh, hummus, olives, and Baba ghanoush

This is a WOW dish. I could taste the truffle from the creamy risotto, accompanied by asparagus, orange slices and seasonal vegetables. It is a filling dish.

Platter dish includes tabouleh, hummus, olives, and Baba ghanoush

Fried Vermicelli Noodle dish with vegetables was a great dish!

I couldn’t identify the dimsum in the bamboo steamer. It reminded me of stewed dumplings in translucent savoury broth. They tasted okay, but I prefered the fried gyozas or steamed dumplings.

I couldn’t identify the dimsum in the bamboo steamer. It reminded me of stewed dumplings in translucent savoury broth. They tasted okay, but I prefered the fried gyozas or steamed dumplings.

Fresh mango salsa. It was a tasty salsa. I’m not sure if it was intended to be appetizer, eaten alone, or whether it was intended to accompany something else we were served.

The breakfast set view

Day Four Fabulous Vegan Breakfast This was our last morning at Mandarin Oriental Manila. We scheduled for 6am early in the morning for breakfast in our room because of our early flight, and the room service was always on time. I loved the room service.

New dishes include seasonal tomato salad with pomelo, herbs and shallots (I am trying to remember since it was taken nearly 1.5 months ago), Schupfnudel with grilled vegetables, hot and sour soup and stuffed tofu with bok choy. The seasonal truffle risotto and the mango salsa, and lastly the steamed vegetable dumplings were also added to the breakfast set.

Schupfnudel with grilled vegetables. We fell in love with the vegan Schupfnudel dishes, and there are so many different ways to make them with.

Hot and sour soup and absolutely loved the loads of enoki mushrooms. I had a bad cold that week and that soup cleared up my congestion very well. I loved hot and sour soup, especially when they are veganized for me!

Steamed vegetable dumplings in a traditional bamboo steamer

Same truffle risotto dish from the other day, and we told the Chef that we loved that dish, and I assumed he made another one again, hehe! It was still a filling dish!

The layout of the last breakfast set

Another angle of the last breakfast set

Yes, I do like that risotto dish very much. Creamy and savoury.

Stuffed tofu with bok choy in translucent savoury broth (which I couldn’t identify)

Fresh mango juice, mango salsa and the stuffed tofu dish

Doni loved the Schupfnudel with grilled vegetables and finished it up quickly.

I had one of the stuffed tofu. It tasted really good.

Seasonal colourful tomatoes with pomelo pieces, shallots and herbs. That was a very interesting dish, as I could almost call it as a signature raw vegan dish. I wish I could finish it all, but there wasn’t enough room for my Buddha tummy.

 

✚ View other posts on vegan eats in Manila.

 

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