Press Release
There is something stirring in the kitchens of Novotel Manila Araneta City. Following its 10th year, the hotel is sharpening its culinary identity through a collection of new and reimagined dining experiences: Freshfinity, a modern buffet concept at Food Exchange Manila; the reopening of Indulge Gelato; a new plant-forward menu at Gourmet Bar by Novotel; and the Halal certification of its banquet kitchen.
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
At Food Exchange Manila, Freshfinity takes the familiar abundance of buffet dining. Led by Chef Athena Tuble, 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.
Supporting Local Farms, Fisheries, and Producers
Behind the abundance is an effort to build closer and more meaningful relationships with Filipino farmers, fishing communities, local suppliers, and family-owned businesses, bringing the provenance of ingredients into the dining experience. Through locally sourced and Filipino-owned partners including Meliomar, A2Z, Metro Pacific, and Auro Chocolate, Freshfinity brings responsibly sourced produce, seafood, cacao, coffee, fruits, and other ingredients to the table. These partnerships allow Freshfinity to go beyond sourcing ingredients locally. They contribute to local livelihoods, help preserve Filipino food traditions, and give guests an opportunity to experience the distinctive ingredients and flavors of the Philippines.
Freshfinity is available every Friday for dinner and every Saturday and Sunday for lunch and dinner, priced at PHP 2,799 nett per person.
The Return of Indulgence
The spirit of everyday indulgence defines the newly reopened Indulge Gelato & Bakery. Under the direction of Chef Angelique “Angel” Llantanda, the gelato corner returns with refreshed interiors and a broader collection of sweet and new savoury creations.
The pastry counter is particularly tempting. 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 and contemporary bakery culture: Chicken Adobo Pocket, Longganisa Egg Danish, Buko Danish, Brownie Pain Suisse, Tuna Danish, and Coffee Bun, amongst others.
Putting Plants at the Centre of the Plate
At Gourmet Bar by Novotel, vegetables are no longer relegated to the side of the plate. Chef Michael Ramos introduces a plant-forward menu built around vegetables, grains, legumes, and other wholesome ingredients, approaching wellness not through restriction but through flavour.
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. Rather than presenting plant-forward dining as an alternative, Gourmet Bar makes the case for it simply as another pleasurable way to eat colourful, satisfying, and full of character.
For restaurant inquiries and reservations, contact (+632) 8990 7888 or email H7090@accor.com.
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