Plant-based food lovers are always at a loss in buffet restaurants. While a typical spread would have a salad bar, most establishments hardly offer interesting entree choices. As a wellness-focused establishment, Westin Manila believes in offering gourmet quality healthy treats while building awareness of nutritious alternatives, sustainable dishes, and zero-waste meal preparation.
For June, diners can savor the creations of Naked Foods Chef and wellness consultant, Cinty Yñiguez at the hotel’s Seasonal Tastes restaurant. The spread features healthy versions of popular dishes from Japan, Malaysia, Thailand, Korea, and Vietnam.
“The food is inspired by my travels to Southeast Asia for many years,” Cinty said.
On Green Mondays, diners can ask for the gluten-free and keto-friendly Skinny Pad Thai made from shirataki noodles; Crispy Szechuan Mushrooms, fried mushrooms with Szechuan spice blend, glazed tamarind sauce, and a vegan hoisin; Plant-based Unagi, Satay Tofu with Peanut Sauce; Vegan Bulgogi; and Vietnamese Spring rolls.
The plant-based choices promise a flavorful experience, even for regular buffet patrons.
“Asian food is known for its bold mix of sweet, sour, and spicy flavors. The key is in the sauces and condiments. I pay close attention to the combination of vegetables and the sauces that boost the flavors. It’s a great combination of color, smell, taste, and texture,” she said.
“The Unagi eggplant is my version of the popular Japanese seafood dish. Bulgogi, which is Korean, is made from vegetables and jack fruit and served with Adlai. The Skinny Pad Thai is spiked with tasty tamarind sauce and the spring rolls are mixed with plant-based fish sauce. No ‘patis,’” Cinty added.
For dessert, the Chef prepared a No-Bake Banoffee pie, made from homemade graham crackers crust, bananas, coconut caramel, and light-dairy-free topping.
The dishes are prepared upon order, and available to all buffet diners.
“We call it our One Dish Wonder,” explained Executive Chef Rej Casanova. “It is made a la minute, prepared upon order. And you can have as many servings as you want. This reduces food waste. “
The Westin’s Monday buffet always includes a plant-based table, for guests who have incorporated healthy, nutritious plant-based meals into their daily lifestyle. Chef Rej even retained the Vegan Sisig and Isaw from last year’s collaboration with Cosmic Vegan restaurant.
“Even regular buffet diners love the vegan isaw,” he said. The spread is a good take-off point for those who are considering healthy meal alternatives. Select products from Naked Foods like the Crispy Sisig Burrito and the Mediterranean Garden Shawarma are also available at the Lobby Lounge Deli.
Chef Cinty recommends trying a plant-based dish alongside the other food choices. “At least you ate something healthy from the buffet,” she joked.
She has been on a plant-based diet for 25 years and believes anyone starts eating healthy following their own pace. “I believe in the art of small, mindful steps. We could start with one meal a week, and then we can build up on that and perhaps make it one day a week. Slowly but surely,” she said.
