Admiral Hotel Manila - MGallery
2138 Roxas Boulevard, Malate, Manila City
Contact: 0917-863-6614
Facebook: www.facebook.com/AdmiralHotelManila
Website: www.admiralhotelmanila.com
(SPOT.ph) Admiral Hotel opened their doors in July, and it’s quite the haven for enthusiasts of Philippine art. But the distinctive appeal of the Accor-helmed MGallery property goes beyond the visual front. Those who appreciate good food and drink are similarly in for a treat, as Admiral Hotel’s also got a star lineup of dining establishments that’ll keep your taste buds hooked. Whether you’re there for a staycation or just looking for a great place to dine when in Pasay, you’ll find stellar eats and sips here from day to night.
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Enjoy a hearty hotel buffet at Admiral Hotel's lineup of restaurants:
It’s hard not to be in awe as you step into Admiral Hotel’s premises, what with the works of art found on the walls, the floors, and even the ceiling. The hotel as a whole pays ode to Filipino-Spanish history, and this extends to the food.
Notably, there is also a noticeable French influence, with Chef Cyrille Soenen (formerly of Brasserie Cicou) at the helm as Executive Chef. Far from the stuffy, strictly white-tablecloth image that might pop into your head when the idea of French cuisine comes up, though, Admiral Hotel incorporates the best of both classic and contemporary worlds, honoring traditional dishes and flavor combos while giving welcome updates where applicable.
El Atrio Lounge
Turn left from the lobby, and you’ll find El Atrio Lounge, an all-day dining spot where you can tuck into savory ala-carte dishes, ranging from savory and sweet breakfasts to hefty mains; coffee and tea; and more. The kitchen team’s playful side comes out in the Ox Tongue Egg Benedict (P700), which has slices of ox tongue in place of the more typical Canadian ham, as well as an herb salad to brighten the mix. Alongside great-quality ingredients from all around the globe, you’ll also see top-notch local ingredients used where applicable—including local artisanal burrata in the Burrata Salad (P610), and Job’s tears (a.k.a. adlai) in the earthy Adlai Risotto (P750).
The highlight of El Atrio Lounge, though, has to be its star selection of confections by Chef Kevin Ong of KO Patissier. Beneath the glass case lies a display of glossy dome-shaped bonbons (P2,000/nine pieces, P3,000/16 pieces), colorful macarons (P1,800/eight pieces, P3,000/16 pieces), and gateaux (P650) with striking designs that catch the eye—just some of which are the Tasse with layers of cake and mousse-esque filling in a chocolate shell shaped like a mug, and the Myrtille that features the tandem of blueberries and cream.
Admiral Club Manila Bay
Go up to the top floor, and you’ll arrive at what is arguably Admiral Hotel’s star of the show, dining-wise: Admiral Club Manila Bay, the hotel’s resident buffet that’s open for breakfast (P1,800), lunch (P2,400 from Mondays to Fridays, P3,200 on Saturdays and Sundays), and dinner (P2,800 from Sundays to Thursdays, P3,200 on Fridays and Saturdays). Note that these are the special rates as of writing, but these can change depending on what’s being served on a certain day.
It’s a breathtaking sight as you step out of the elevator; at the center of the hall is a “catwalk table”—literally what looks to be a runway transformed into a long dining table, complete with white tablecloths, wine glasses, and a one-of-a-kind video display projected right onto the tabletop that makes for an IG-worthy sight.
Food-wise, Admiral Club shines the spotlight on European (particularly Spanish and French) and Asian cuisines. The spread might feel a touch more condensed compared to other similar hotel buffets—but rather than go for quantity for quantity’s sake, quality is what Soenen and the Admiral Club kitchen team give emphasis to. Make no mistake, though; it’s nevertheless ample in size and variety that you’re bound to find your favorites at every station. Note, too, that some of the selections change daily—which means you’re bound to have something new to look forward to on different days of the week.
Peek behind the carving station, and you’ll find a Josper oven—the renowned oven-slash-grill praised for its ability to reach high temperatures—and displayed on the table are meats and seafood (flank steak and salmon, on our visit), cooked to succulent perfection and paired with your choice of sauces. Walk a little past that area, and you’re greeted by the Spanish section, where it’s all about hearty stews, tapas, fresh and flavorful gazpachos, and more—talk about a flavor flamenco.
What follows is a selection of fine cheeses and cold cuts, ready for composing your own little charcuterie plate with along with your choice of breads, fresh and dried fruit, nuts, and other condiments. (Pro tip: Don’t miss their pâté, a Cyrille Soenen signature that OG Cicou fans might remember.)
Meanwhile, it’s all about French bistro classics over at the Malayan station—the selection here changes too, but among their can’t-be-missed mainstays are Soenen’s signature stick-to-your-ribs Beef Bourguignon and decidedly indulgent Potatoes Dauphinoise. At the “perfect eggs” station, the chefs whip up exactly that: eggs cooked sous-vide for the perfect silky-voluptuous yolks, paired with other ingredient combos for a subtle and welcome flavor boost. And if things start to feel a tad too heavy, go ahead and stop by the salad section for lighter and brighter bites (the Tuna Poke and Duck Breast & Orange are not to be missed), or to craft your own salad (the veggies here are really fresh!)—it’s a great way to balance out the heftier mains.
Over at the Asian station, you’ll find a noodle bar—pick your broth, noodles, and add-ons (from veg, proteins, and more) for your own warm, hearty soup. Dim sum, anyone? They’ve got that, too, with bamboo baskets holding steaming-hot dumplings waiting to be popped in the mouth.
Take a trip down the Land of the Rising Sun while you're at it. Not to be missed are their Japanese specials, which include sushi rolls, nigiri, and sashimi, as well as Japanese-style salads and slaws.
Don’t forget dessert, as they’ve got a short yet (literally) sweet lineup of bite-sized confections to end your meal on a swoon-worthy note. Standouts during our visit include the rightfully moist Financier, the surprisingly robust Chocolate Mousse, and the vivifying Yuzu Cheesecake. And because chocolate is, for the most part, always a good idea, you’ll want to check out their chocolate fountains—there’s one for white and one for dark chocolate, both of the real-deal premium caliber—and you can dip slices of fruit, homemade mallows, and/or brownies away. Ice cream, too, comes with 12 flavors available in their freezer.
Coconut Grove
Step out onto the al fresco area of Admiral Club, and you’ll be greeted by a picturesque view of the said area, fresh breeze, yachts and all. At this area, you’ll also find their resident drinks bar, Coconut Grove, where you can sip on a cool libation while bopping your head to lively beats care of their in-house DJs.
Coconut Grove has a day menu with light salads, sandwiches, pasta dishes, and a selection of both alcoholic and non-alcoholic drinks. But it’s at night that it really comes alive. It’s all about great boozy sips here, with special cocktails that range from classics like the Sherry Cobbler (P650) with Pedro Ximenez and Amontillado sherries plus orange juice, to more contemporary sips like the whisky-sour spinoff Ginger Sour (P500) with Maker’s Mark Bourbon, lemon juice, a ginger-honey shrub, and egg white for froth.
The fruity Admiral Red Sangria (P500), too, goes with just about any of their savory bites available in small platters for sharing—from the Scallop (P950) to the Tuna Tacos (P870) to the more substantial Pork Belly Steamed Buns (P650).
Ruby Wong’s Godown
Secrets sure are fun to keep, aren’t they? As of writing Ruby Wong’s—Admiral Hotel’s resident “secret lounge” that promises bar bites, mixology, and hand-pulled noodles—has not yet opened. You also won’t quite find it just by looking around; pro tip: keep your eyes on one of the bookshelves on the ground floor.
Photos by Hans Fausto
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