The Manila Hotel’s Champagne Room introduces new menu additions with classic favorites and tableside flair

The Manila Hotel’s Champagne Room has unveiled additions to their à la carte menu

There is something special about being a guest in a hotel that has been serving its clients for more than a hundred years. The Manila Hotel’s Champagne Room, in particular feels enchanting. Dining recently at The Manila Hotel brought back some amusing memories from my childhood. One that stood out was in circa 1980s and back then, high school students in my alma mater, Colegio San Agustin, were required to complete the Alay Lakad. If my memory serves me right, it was a “walk for a cause” that raised awareness and support for youth education. 

After some hours my teenage friends and I, thirsty and exhausted, finally completed the walk. We celebrated as we saw in the near distance, The Manila Hotel in all its elegance—and headed straight for it—we were longing for a comfortable, airconditioned space, and a restaurant of course, given how famished we were. Dreaming of a hearty breakfast and cold refreshing drinks, we seated ourselves in the beautiful dining area, joyfully resting our tired legs and aching feet, while excitedly exploring the menu. 

Reality soon set in, and sadly, we realized we could not afford the steep Manila Hotel price tag. We had come from a night of partying after all, and what was left of our allowance was not enough to satisfy our huge post-Alay Lakad appetites. Needless to say, it was a humbling and disappointing experience as we slowly stood up, our heads down, while walking towards the exit.

It was a story I narrated to the gracious host, Abby Legaspi-Maguigad, The Manila Hotel’s marketing communications manager, while indulging in Champagne Room’s new offerings.

At Champagne Room, the latest additions to the à la carte menu range from sumptuous seafood starters and hearty mains to grilled specialties and desserts prepared tableside. Available for lunch and dinner, the new dishes join the restaurant’s existing culinary repertoire at The Manila Hotel.

“The new dishes are designed to stay true to the distinct Champagne Room experience while giving our guests something new to discover. We wanted to bring together familiar favorites and a few dishes with a sense of occasion, so every course feels special from the first bite to the last,” says The Manila Hotel’s executive chef Konrad Walter.

Parmesan Panna Cotta and Fried Imported OystersThe meal can begin with Smoked Salmon Carpaccio, Lobster-Mango Délice, or Parmesan Panna Cotta. Warm options include New Zealand Half-Shell Mussels baked with Parmesan and herbs, Fried Oysters with a crisp, savory crust, Linguini with Scallops in shallot and garlic cream, and Green Asparagus Soup. I would have to say, the refreshing and succulent Lobster-Mango Delice stole the show. Coming in a close second is the Parmesan Panna Cotta, a delightful surprise as a starter, instead of the usual expected dessert.

Green Asparagus Soup, Smoked Salmon Carpaccio, Lobster Mango Delice, New Zealand Half-Shell MusselsMain courses and grilled specialties

One would appreciate the wide array of new selections, from seafood to meat, varying from fish and shell fish to beef, pork, chicken, and lamb. The main courses include Gindara in Miso Butter Sauce, Lobster Thermidor, Roast Lamb Rack, Beef Tournedos with Foie Gras, and Lemon-Herb Chicken. 

Lobster Thermidor, Gindara in Miso Butter Sauce, Lapu-Lapu FilletThe Beef Stroganoff is flambéed tableside before it is served, while the Surf and Turf pairs Angus Striploin with salmon.

Beef Stroganoff, Supreme of Lemon-Herb Chicken, Surf and TurfFor a meal from the grill, guests can choose USDA Beef Tenderloin, Kurobuta Pork Loin Steak, Lapu-Lapu Fillet, or whole White Pampano. 

Beef Tournedos and Foie Gras, Roast Lamb Rack, Kurobuta Pork Loin SteakA tableside dessert and more

Mango Flambé brings another tableside preparation to the meal. It is finished with coconut rum and served with buko ice cream and pili nuts. Crème Brûlée with Fresh Berries and Warm Chocolate Lava Cake round out the new dessert selection. A wonderful and unforgettable sweet finish at Champagne Room!

Mango Flambe, Creme Brulee with Fresh Berries, Chocolate Lava CakeLocated beside kilometer zero, where the City of Manila begins, The Manila Hotel is within walking distance of Rizal Park, Intramuros, and the National Museums. Since 1912, the hotel has provided services and amenities for a memorable experience, with more than 500 well-appointed rooms and 22 function rooms, including three ballrooms. 

Abby Legaspi-Maguigad, The Manila Hotel’s marketing communications manager and the author at Champagne Room’s entrance

Its offerings include the Manila Hotel Spa, adult and children’s pools, and Manila Hotel Health Club. The hotel is also home to the Heritage Museum, which presents memories of its past, and an Art Gallery featuring the work of different artists.