There is something stirring in the kitchens of Novotel Manila Araneta City, as the hotel sharpens its culinary identity through a collection of new and reimagined dining experiences; presenting refreshed patisserie, plant-forward plates and more inclusive banquet dining, for a renewed appetite for discovery.
At the centre of this evolution are three chefs, each bringing a distinct point of view to the table: Cluster Executive Chef for Outlets Athena Tuble, Cluster Executive Pastry Chef Angelique “Angel” Llantanda, and Cluster Executive Chef for Banquet Michael Ramos.
A Buffet Reimagined: Freshfinity at Food Exchange Manila
Chef Athena Tuble leads the concept for Freshfinity, where the familiar abundance of buffet dining has more focused culinary identity and serves a thoughtful balance of global inspiration and Filipino expression. The concept unfolds across six culinary stations, travelling from the aromatic kitchens of India and the comforts of Asia to Japanese precision and Italian classics, before arriving at premium seafood and generous cuts from the carving board.
The heart of the concept are “Our Table Values”, a commitment to responsible dining and sustainable choices, as Freshfinity prepares and presents each dish in considered portions to help preserve freshness, maintain quality, and make the most of every ingredient.
The restaurant also commits to supporting local communities and building closer, more meaningful relationships with Filipino farmers, fishing communities, local suppliers, and family-owned businesses.
While Freshfinity takes diners on a journey across different cuisines, its culinary identity remains rooted in Filipino ingredients, flavors, and heritage; where global inspiration meets local identity.
The Return of Indulgence
Likewise, Chef Angelique “Angel” Llantanda spearheads the return of Indulge Gelato and Bakery as the gelato corner returns with refreshed interiors as well as a broader collection of sweet and new savoury creations.
New creations include the Matcha Croissant,Strawberry Ribbon, Pain au Chocolat, and distinctly Filipino Ube Cheese Croissant. For something more decadent, there is Mango Shortcake, Matcha Biscoff Cheesecake, and Triple Chocolate Mousse.
Fresh from the oven are playful combinations that borrow from both local comfort food andcontemporary bakery culture: Chicken Adobo Pocket, Longganisa Egg Danish, Buko Danish, Brownie Pain Suisse, Tuna Danish, and Coffee Bun, amongst others. It is a bakery that does not take pleasure too seriously and is all the more appealing for it.
Putting Plants at the Centre of the Plate
At Gourmet Bar by Novotel, Chef Michael Ramos introduces a plant-forward menu built around vegetables, grains, legumes, and other wholesome ingredients, so vegetables are no longer relegated to the side of the plate. For this concept, he approaches wellness not through restriction but through flavour.
Part of Novotel’s Four Pillars of Life campaign, Longevity at Novotel is embracing a more plant-forward approach to dining. The thoughtfully sourced ingredients embody a refreshingly simple idea: living well begins with the choices we make every day. At Novotel, eating well is never about compromise. It should be pleasurable, intuitive and, above all, delicious.
Featured dishes the Seared Cabbage Steak is layered with miso cream, furikake, and crisp nori, while the Cauliflower Bibimbap replaces traditional rice with cauliflower, accompanied by vegetables, edamame, crispy tofu, and sesame gochujang. For something heartier, the Brown Lentils and Sweet Potato Buddha Bowl combines earthy lentils and roasted sweet potato with fresh vegetables, avocado, and a miso-turmeric dressing.
A More Inclusive Banquet Table
Chef Michael Ramos also oversees the hotel’s banquet culinary programme, where another significant development is taking place. The Novotel Manila Banquet Kitchen has received Halal certification, broadening the hotel’s ability to cater more inclusively to meetings, conferences, weddings, and social celebrations.
Its banquet repertoire draws from diverse culinary traditions, and together, these offerings reflect a more considered approach to banquet dining one that places cultural authenticity, inclusivity, and the pleasures of a well- curated table at the heart of every gathering.
Three Culinary Visionaries, One Direction
Although Freshfinity, Indulge Gelato & Bakery, Gourmet Bar, and the banquet kitchens occupy their own culinary worlds, the personalities of the chefs behind them give this new chapter its character.
Together, they signal a broader evolution in the way the hotel approaches food one that brings together global flavours, thoughtful sourcing, culinary craftsmanship, and a more conscious way of dining.
After 10 years, Novotel Manila Araneta City appears less interested in simply adding more to the table than in reconsidering what deserves a place on it. From sashimi and freshly carved roasts to ube croissants, cauliflower bibimbap, and more inclusive banquet menus, its latestculinary chapter is defined by range, but also by a clearer sense of purpose.
