Sustainable indulgence

As much as possible, the Hilton makes its own or grows its own

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WHILE DINERS were taken around Hilton Manila for a grand banquet on July 24, it was nice to know that every bite came with a touch of care for the people and the planet.

The Hilton is launching its “Dining Reimagined” campaign, featuring new items in its menu, but also a stronger sustainability campaign under their Executive Chef, Lord Bayaban.

That evening, guests were taken to the Madison Lounge and Port for drinks and snacks, but the highlights were Hua Yuan Brasserie Chinoise and Kusina Sea Kitchens, the hotel’s all-day dining restaurant. Executive Chinese Chef Kevin Xu presented a Shanghainese menu, reflecting luxury and the cosmopolitan nature of the city. These dishes include his Eight-Flavored Shanghai Xiao Long Bao, Braised Lion’s Head Meatball with Baby Abalone, and his Signature Peking Duck — the duck alone is worth the trip. To these, he added Cantonese-style Steamed Grouper with Aged Wine and Blue Crab in Spicy Sichuan Broth.