Mabuhay Palace - Manila Hotel

Very nice ambiance as expected from the forever posh manila hotel. Service was good. Food was surprisingly only so-so... Nothing stood out among the stuff that we tried. snapsnstories.blogspot.com

Mabuhay Palace Dimsum Buffet Where our cravings for Hakaw, Yangchow and Siomai were satisfied in the highest level. It's PHP 888 net per person from 11:30 to 2PM at Mabuhay Palace, The Manila Hotel. It's not your ordinary buffet idea really. Why? Because you'll never see it served in chafing dishes. Exquiste for a dimsum buffet! So how did they serve it to us? Well.. After we sat down, they handed us the list of dimsum you can order repeatedly. Oh before I forgot, part of this dimsum buffet is one main course which is NOT unlimited but the rest in the list are. Order their Yangchow, Hakaw, Siomai and the Chocolate Buchi, which is to die for. So why I didn't give it a perfect score? It is because their serving time is lengthy. We need to wait for 15-20 mins for them to serve our order. Longest time to serve is the Hakaw so order it on your first round. Yum yum! Totally worth it! ❤️

Lousiest experience just this sunday. We ordered our food and an hour has passed , not a single dish has been served. And the place was not even full though it was lunch time. They kept on saying the food is being prepared, i cancelled all my orders after following up so many times. Wont ever set foot there again.

Mabuhay Palace at the Manila Hotel is a sumptuous experience to be had - nothing more, nothing less.  The restaurant underwent and completed its renovation in June 2015 - something we have been seeing in different parts of the hotel, including Cafe Ilang-Ilang - without sacrificing some of the most classical elements of the hotel's historic design. The restaurant's main hall makes ample room for small groups of visitors, while there is a number of function room toward the back which can accommodate about 30-40 people, banquet style. The refresh has taken place also in the redesign of the menu and introduction of new items and flavors, which showcase Cantonese, Szechuan, and Beijing cuisine. The modernized approach to flavors was immediately evident in our starter, Long Life Prawn, wrapped and deep fried in white vermicelli. The freshness of prawn and the crunch of the noodles was paired off with three sauces: hoisin; a syrup with peach; and a wasabi mayo; the latter a welcoming of other influences from Asia such as Japan. For Chinese classic cuisine, this is a big jump in mindset. It made me smile. The prawn followed by a festive pairing of baby abalone, a spinach-flecked tofu, and the umami flavor of dried scallop, or conpoy, in a delicate, gelatinous sauce. All three components did their role in producing a fantastic dish that showcased the firm texture of the abalone and the rich, slightly eggy flavor of the tofu. My only comment is the tofu was maybe a bit too sweet. And then the sea bass in celery sauce was brought in, which we ate with some yang chow - and only because the sauce of this fish dish was divine! I have 'tamarind' scrawled in my notes for this dish. So I will come out and say it was a triumphant tang of - tamarind, I think! - celery, the addition of one or two more citrus fruits (but who knows?!), and chili, which gave the sauce a mild, spicy finish. Ah yes, perfectly cooked sea bass came with it, ha ha ha. I don't blame the chefs for not telling us exactly what was in it. The delicate sour, umami, and mildly spicy combination was an amazing experience. It was balanced, unique and I cannot compare it to anything I've ever tasted. I loved it! We finished off this meal with a salted duck ice cream, another highlight among many highlights of this experience. Salted duck egg is going to be a power ingredient this year, I predict it. Zomato, in collaboration with Manila Bulletin's Cruising magazine, hosted this reviewer and others to a feast of the senses, and I thank you very much for inviting me.

Mabuhay Palace at the Manila Hotel is a sumptuous experience to be had - nothing more, nothing less.  The restaurant underwent and completed its renovation in June 2015 - something we have been seeing in different parts of the hotel, including Cafe Ilang-Ilang - without sacrificing some of the most classical elements of the hotel's historic design. The restaurant's main hall makes ample room for small groups of visitors, while there is a number of function room toward the back which can accommodate about 30-40 people, banquet style. The refresh has taken place also in the redesign of the menu and introduction of new items and flavors, which showcase Cantonese, Szechuan, and Beijing cuisine. The modernized approach to flavors was immediately evident in our starter, Long Life Prawn, wrapped and deep fried in white vermicelli. The freshness of prawn and the crunch of the noodles was paired off with three sauces: hoisin; a syrup with peach; and a wasabi mayo; the... read more