Nothing brings home the realization of the opportunity to embark on a new sojourn than the beginning of the New Year more so the new decade. Indeed it was fortuitous that an invite from the Grand Kitchen landed on my lap while I was mulling over the year that was and the new decade that just commenced. This was pretty special because the invite was specifically for GREEN MONDAYS and we know without being told what the significance of this was.
“Grand Hyatt Manila invites you to start the week healthy and right! Every Monday for lunch and dinner, a significant portion of The Grand Kitchen is devoted to delicious vegan and vegetarian dishes including the revolutionary Beyond Burger and Sausage ” – Grand Hyatt
Last February 3, we did just that.
Green Mondays
Chef Mark Hagan Executive Chef of Grand Hyatt, counts 29 vegan dishes on their buffet spread. The Beet Root and Red Onion Tart beckons with its deep red color against the yellow tint of the tart.
Ratatouille is a vegetable stew originally from Provence and has eggplant, zucchini, onions, green peppers , tomatoes and garlic in it.
Buchi with red bean paste was really good and so were the fried cauliflower.
Baked Pumpkin Tart was sweet, creamy and satisfying
Sushi were available too and so were various choices of seafood like curacha, clams, mussels which you can request to be cooked any which way you want.
Octopus
Indonesian Cuisine
January 27 to February 9
Every other month, The Grand Kitchen invites Chefs from other Grand Hyatt Hotels. Last month, they invited an Indonesian Chef to teach the Filipino Chefs to cook authentic Indonesian Cuisine.
From January 27 to February 9 , one area of the buffet cooked and served Gedang Mekuah, Otak Arik, Char kway Teow, and Nasi Goreng to name a few.
Overall,
‘Trying to make people aware that vegan and vegetarian is extremely satisfying, extremely diverse at what you can do with it and that you dont need to eat meat. One day of the week you actually lower your carbon foot print by a huge amount saving the planet… changing lifestyle, extremely healthy for you… all plant based – Chef Mark Hagan , Executive Chef Grand Hyatt
The numbers are thought-provoking.
If 365 people were to go green on one Monday, 1.5 tons of carbon emissions will be prevented. 892,000 liters of water will be saved and 477 livestocks , poultry saved.
Go check out Green Mondays at Grand Hyatt Manila in BGC.
Buffet Schedule and Rates
Inclusive of unlimited servings of Beyond Burger and Sausage
Lunch 12 noon to 230pk P1,906 nett
Dinner 6 pm to 10 pm
P2,200 nett
Grand Kitchen is located at the 2nd floor of Grand Hyatt Manila in BGC. Call 632 8381234 or email manila.grand@hyatt.com for reservations and inquiries