Solaire Resort North Celebrates GUINNESS WORLD RECORDS™ Title for The Mangrove

Manila, Philippines, 31 July 2025: 

Solaire Resort North is proud to announce that they are the record holder for the GUINNESS WORLD RECORD title the Largest Glass Tube Installation, The Mangrove. The event was witnessed by hundreds of employees and guests who gathered in the resort’s grand lobby to celebrate this momentous achievement.

A GUINNESS WORLD RECORDS official adjudicator was present to validate the record, confirming that The Mangrove, measuring 25.396 meters high, officially holds the world title.

Gregory Hawkins, Board Director, President and Chief Operating Officer of Bloomberry Resorts Corporation, expressed his excitement, saying, “As we commemorate Solaire Resort North’s first anniversary, we are honored to officially hold a GUINNESS WORLD RECORDS title. This achievement underscores our commitment to excellence, and we take immense pride in being recognized on a global scale.”

Designed by renowned sculptor Nikolas Weinstein, The Mangrove is a monumental glass installation that redefines architectural art. Taking over four years of meticulous planning, engineering, and craftsmanship, it stands as a breathtaking symbol of the intersection of nature, art, and innovation.

Visitors to Solaire Resort North in Quezon City can marvel at this awe-inspiring work of art, now officially recognized as a GUINNESS WORLD RECORDS record holder, and experience a destination that blends luxury, creativity, and world-class hospitality.

For more details, visit sn.solaireresort.com, call us at +632 8888 8888, or email sn.reservations@solaireresort.com.

The Manila Hotel Expands its Vegan and Vegetarian Culinary Selections

The Manila Hotel, long regarded as the Grand Dame of the Philippines, broadens its culinary offerings with an enriched selection of vegan and vegetarian dishes now available across all dining outlets. Led by executive chef Konrad Walter, with the support of consultant Riza Shanti Lim, the initiative reflects the hotel’s commitment to inclusive, ingredient-driven, and sustainable cuisine.

This development comes after an intimate dinner hosted at the Champagne Salon, where members of the media were served an elegant vegetarian set menu. The experience was met with glowing feedback, proving that meat-free dining can be both refined and indulgent.

“Our menus are rooted in freshness and balance,” said executive chef Konrad Walter. “We focus on seasonal produce and non-processed ingredients to create dishes that are not only nutritious, but also full of flavor. We’ve seen guests try them out of curiosity, and walk away surprised at how satisfying and complex vegan cuisine can be.”

Vegan and Vegetarian Selections Across The Manila Hotel

From light bites to full-course meals, the hotel’s restaurants now offer a wider range of vegan and vegetarian dishes inspired by global flavors and classic techniques.

At the renowned buffet restaurant Café Ilang-Ilang, guests can enjoy a rotating selection of vegan dishes, primarily available at the Halal station, with additional vegan-friendly offerings thoughtfully incorporated across various stations. Diners can still indulge in the diverse international flavors Café Ilang-Ilang is known and loved for, ensuring a well-rounded, globally inspired dining experience for everyone.

Champagne Room, the hotel’s premier fine dining restaurant, elevates the vegan experience with a Vegan Degustation Menu that changes monthly. Each rotation showcases a refined selection of meat-free courses, crafted to highlight seasonal produce and elegant presentation.

At the hotel’s Chinese fine dining restaurant, Red Jade, meat-free dishes take center stage with a Vegetarian Set Menu featuring Vegetarian Peking Duck, Hot and Sour Soup with Vegetable Dumpling, Braised Potato Eggplant, and Chilled Coconut Jelly with Avocado, to name a few. A la carte dishes like Vegetable with Bean Curd Soup and Stir-Fried Vegetables and Mushroom in Crispy Taro Ring further expand the meat-free repertoire.

At the Lobby Lounge and Tap Room, diners can enjoy vegetarian favorites such as Pizza Bello Giardino, Vegetable Samosa, Spring Rolls, and Fresh Grilled Tofu Salad. Vegan options include Whole Wheat Penne Primavera, and a hearty new addition, the Vegan Portobello Mushroom Burger.

At the Delicatessen, guests will find a line of handcrafted vegan pralines in flavors like strawberry, mango, peanut butter, and fruits and nuts. These are joined by the luscious Vegan Almond Chocolate Cake, a sweet yet guilt-free indulgence.

For guests who prefer to dine in the comfort of their room, In-Room Dining also features an existing array of vegan and vegetarian options, including Vegetable Spring Rolls, Pizza Bello Giardino, Vegetable Maki, Vegetable Samosa, Mezze Plate, Matar Paneer, Tofu and Vegetable Chopsuey, among others.

A Distinctly Vegan Banquet Experience

For private functions and celebrations, The Manila Hotel now offers a Vegan Set Menu, developed by consultant Riza Shanti Lim and executed by The Manila Hotel’s culinary team. This multi-course menu includes Fresh Garden Spring Rolls in Peanut Cream Sauce, Papaine Moringa Soup with Crisps, Pako Fern Salad with Watermelon, Vegan Skewers, 8 Spice Curry, Creamed Buko Pandan Plaintain with Chia Seeds. To complete the experience, guests are served two signature beverages: the JL Blend, inspired by The Manila Hotel’s president Atty. Jose D. Lina, Jr., and Amrutha Tea, a gently brewed herbal infusion.

A Continuing Legacy of Excellence and Inclusivity

With the expansion of its vegan and vegetarian offerings, The Manila Hotel embraces the global shift toward plant-based dining without losing sight of its rich culinary heritage. This direction reflects a forward-thinking approach to hospitality, one that welcomes evolving guest preferences while setting a new standard for conscious, world-class cuisine.

For more information or reservations, call +632 8527 0011 or +632 5301 5500, email restaurantrsvn@themanilahotel.com, or visit www.manila-hotel.com.ph

Mercato Centrale Partners with Peddlr to Power Small Food Businesses' Growth

Metro Manila, August 1, 2025 — Mercato Centrale Group, the country’s leading food business incubator, has partnered with tech solutions provider Peddlr Philippines Inc. to provide digital tools that help small food entrepreneurs streamline operations and scale their businesses. 

The strategic collaboration introduces Peddlr’s point-of-sale and analytics platform to food Micro, Small, and Medium Enterprises (MSMEs) within the Mercato ecosystem, supporting their shift toward data-driven and tech-enabled operations.

The partnership was formalized by leadership teams from both organizations during the contract signing, including Mercato Centrale’s CEO RJ Ledesma and General Manager Dan Aguilar, along with Peddlr’s Head of Product Kendrick Chan and Go-to-Market Senior Associate Janri Tomioka.

“This partnership is a vital part of Mercato Centrale’s vision,” said  Ledesma. “It’s not enough to serve great food. Our vendors need to understand operations, manage finances, and build customer relationships. With Peddlr, they can take control of their business using practical and accessible tools.”

Peddlr’s mobile app streamlines operations for food businesses by offering point-of-sale functions, inventory tracking, QRPH-enabled payments, and real-time sales monitoring. Once available only to larger enterprises, these tools are now being extended to MSMEs through the partnership with Mercato Centrale.

“Access to analytics changes the game for our vendors,” said Aguilar. “They can now run promos more effectively, adjust pricing, and monitor margins. It’s an essential upgrade for today’s entrepreneurs.”

To bridge the digital divide, the partnership includes training and onboarding support for vendors with limited digital experience or older devices. It also establishes a secure data-sharing ecosystem that connects Mercato Centrale directly with its merchant network,  enabling more targeted initiatives and enhanced support for MSMEs. For partners with older tech devices or less digital experience, the organizations plan to provide training and onboarding so they can also utilize these digital features.

Mercato and Peddlr aim to bring these tools to hundreds of vendors across Metro Manila, enabling them to grow smarter and more sustainably in an increasingly competitive food landscape.