Vegan Restaurants Around NCR for a Successful Vegan-uary

If you were glued to the screen during Culinary Class Wars, now’s your chance to taste the drama (and the dishes) that made chef Choi Hyun Seok a household name. 

The South Korean culinary icon is serving up his signature creations in Manila from Apr. 11 to July 6, at Finestra at Solaire Resort North, Quezon City, and Waterside at Solaire Resort, Entertainment City, Parañaque. 

Fans can dig into standout plates from the Netflix hit — including that infamous Vongole, the very dish that led to Choi’s dramatic elimination in Episode 10 (thanks to a missing clove of garlic). 

Now it is back and better than ever — garlic included this time. At P750, you can experience the dish he’s been perfecting for nearly three decades.

But the menu doesn’t stop there. Chef Choi is bringing a full lineup of his Culinary Class Wars favorites: Seaweed Soup with Hairtail Fish and Radish (P680), the indulgent Jang Trio Steak (P6,680), Tender Beans (P560), a luxe Donut with Corn and Caviar (P1,200), and a special Bingsu (P2,000) — Korean shaved ice personally made for Solaire.

Whether you're a fan of the show, a Korean food lover, or just someone who appreciates bold flavors and top-tier technique, this limited-time experience is not to be missed. Come hungry, and maybe rewatch the sixth episode for the drama before you go.

For more information, visit Solaire Resort on their website, Instagram, and Facebook. 

Finestra Location: 38/F, Solaire Resort North, 1 Solaire Way, Vertis North, Bagong Pag-asa Quezon City 1105 

Opening Hours: From 11:30 AM to 2:30 PM Daily, Dinner from 5:30 PM to 10:30 PM Daily

Waterside Location: G/F, 1 Asean Avenue, Entertainment City, Tambo, Paranaque City 1701 

Opening Hours: Daily from 11:30 AM to 11:30 PM, Daily (Bar) from 10 AM to 1 AM

Last Monday evening presented us with an exciting culinary journey featuring the delicate nuances of Asian cuisine beautifully blended with the bold and vibrant flavors of Mexico.

Discovery Primea started strong with their first culinary collaboration of the year, featuring the joint partnership of Chef Cara Davis of Hálong and Executive Chef Luis Chikiamco of Flame, the hotel’s premier dining venue serving modern Asian cuisine. The two chefs presented a special multi-course menu blending Pan Asian flavors with playful Mexican influences, all paired with premium Kubota sake selections from High Tower. 

The luxury hotel’s quarterly culinary series, "Elements of Flavor," spotlights meaningful collaborations between Discovery Primea’s culinary team and celebrated local and international chefs. Each edition offers a unique and tasteful experience formed through distinctive techniques, philosophies, and flavors and presented through thoughtfully crafted menus that celebrate culinary artistry. Some noteworthy previous editions include Beijing x Manila with Michelin-starred Chef William Mahi, Flavors of Colombia with Chef Alex Nessim, and Flame x Idalia with Chef Kevin David. 

Last Mar. 31, The Beat Manila embarked on a culinary journey that took us across the region with a spicy Mexican kick, highlighting each chef’s cooking styles in a spectacular medley of flavors presented through an eight-course meal with sake pairings.  

Chef Cara Davis spent seven years in Mexico and has been across the globe sharpening her skills with experiences in acclaimed restaurants such as Alinea (Chicago), Arzak (San Sebastian), and Eleven Madison Park (New York). Hálong is her homecoming project that serves à la carte menu items featuring a Mexican motif with pops of bold Asian flavors. The restaurant is located in Legazpi Village, Makati City.

Meanwhile, Executive Chef Luis Chikiamco leads the culinary team of the property’s premier restaurant on the 16th floor and is known for his innovative techniques that transform classic Asian dishes into flavorful modern masterpieces.   

Traveling through Taste: Where Asia and Mexico Meet

The meal kicked off with a tasty snack: Far-East Elote, a classic Mexican street food dish featuring charred baby corn with smoked chipotle butter, onion ash aioli, and dressed in yuzu and fermented honey. An interesting choice for a starter, as it perfectly introduces you to the flavors of this menu and sets the theme for the multi-course presentation. Street food is many travelers’ go-to meal the moment they land somewhere new, and is the best way to get to know the locals’ palate. So, this was a wonderful metaphor showcased through this appetizer. 

The first highlight of the night is the Lapu-Lapu Ceviche with lime, jalapeño, red radish, coconut milk, kaffir lime and lemongrass oil, and salmon roe. It was unmistakable ceviche, but it also reminded us of one of our favorite Thai dishes, “Tom Yum Kung.” The refreshing dish tasted like a chilled version of the famed Thai soup and was complemented by the scent of citrus, lemongrass, and galangal.

Next up was the Octopus with roasted bell pepper-chorizo foam with munggo and granola salad on the side. Octopus is infamous for being chewy, but this was incredibly tender and fell apart in a single bite! The creamy sauce was also perfectly paired with it, giving it that smoky and sweet taste. 

The Black Pepper & Coriander King Prawn was perfectly charred and tender, but we have to admit that it was overshadowed by the next dish: The Japanese Kinmedai Fillet, which was one of the best seafood dishes we’ve tasted in a while. The fish fillet (golden-eye snapper) was perfectly seared on just one side, which made the skin crispy and the meat incredibly juicy! We could’ve eaten an entire portion of this — and by portion, we mean the entire fish. It was served with Mexican “Nam Phrik” tomatoes, cilantro, red onions, and green mango, which was a great salad side and reminded us of the Filipino grilled Pompano with mango salsa. From Mexico to Thailand and now the Philippines, this course is definitely taking us across the region!

The heavy players came in near the end as we were served the Crispy U.S. Pork Belly with carrot habanero and grilled and fresh pineapples. It definitely gave the classic Filipino bagnet a run for its money with how crispy and tender this slab of fatty meat was. The pineapple side gave a pleasant, tangy kick that balanced the spices well. We would say it’s similar to atchara (pickled green papaya). Habanero is known for its intense heat, but the portion provided on this dish elevated it to new heights, giving a simply meaty dish some flair. We think even those who aren’t fans of spicy would agree that it marries perfectly well with everything. 

The last dish on the mains lineup was the U.S. Beef Short Ribs “Al Pastor” with pan-fried foie gras, sticky rice tamales, charred corn kernels, gochujang, chicharrón, herb salad, and pickled red onions paired with Kubota Manjyu Junmai Daiginyo. That description was a mouthful, but it perfectly encapsulated our experience with this Mexican-style adobo, which was undoubtedly the highlight of this show. We couldn’t forget the way we sliced into that tender meat and were met by a perfect pink color, or the way that first bite felt like we had ascended into food heaven. We were thoroughly full, having reached our final destination for the mains, but our plates were swiped clean as we eagerly enjoyed this final dish. 

The Cherry On Top

Although full and satisfied, we always have room for dessert, and the chefs prepared two decadent treats that wrapped up this enjoyable dining experience in a pretty bow. The Flourless Chocolate Cake “de mi Abuela” with toasted rice ice cream and cinnamon milk crisps was for the chocolate lovers. The cake was smooth and dense, and was more like a thick mousse. It may be too sweet for some, but the sweetness was very much welcome considering the entirety of the menu leaned towards more savory and umami flavors. Additionally, the ice cream and cinnamon crisps had a more neutral flavor, which balanced it out. The cake was also shaped like a pyramid, which was a clever ode to Chichén Itzá in Mexico. 

Those who like their desserts on the sour side will definitely enjoy the Petit Fours, which feature miso financier and yuzu tartlets. The tartlets were divine and provided just the right amount of tartness with a dash of sweetness from that tiny bean-shaped chocolate, while the miso financier gave us quite a surprise, not expecting that intense saltiness. Together, these desserts were an attack on the senses and made up a daring combination — one that encapsulated the bold statements Chef Cara and Chef Chikiamco were making throughout the night with their wonderful dishes.

Overall, everything was delicious. But more than that, this collaboration took us on a fun journey across the region that was both satisfying and unforgettable. We may not have been to Mexico, but it sure felt like it was only a short flight away from other ASEAN cities we know and love, with how it easily blended with Asian flavors. 

Kudos to the chefs for giving us a taste of Mexico and proving to us that flavors are just as exciting as destinations. We can’t wait to see what the “Elements of Flavor” series has in store for us for the rest of the year. 

For the latest updates, follow Discover Primea on Facebook and Instagram. 

Restaurant Story

Chicken Chingu first opened days before the COVID-19 lockdown in Metro Manila back in March 2020. Born out of a love for fried chicken, delicious and high-quality dishes, and the Hallyu wave in the Philippines, Chicken Chingu is known for their perfectly double-fried boneless Korean fried chicken, bold flavors, and crave-worthy combos. 

“From a humble dream born during the pandemic to a brand embraced by #ChinguNation, our journey has been nothing short of extraordinary. This milestone wouldn’t be possible without the unwavering support of our loyal customers since 2020. Their love, passion, and enthusiasm are at the heart of our success, and this celebration is our way of giving back,” said Chef Marc Justin Tee, General Manager & Co-Owner of Chicken Chingu. 

Currently celebrating their fifth Chingu-versary, Chicken Chingu is offering their #ChinguNation some exclusive offers, in-store surprises, and unforgettable moments as a way to say thank you for all their support.

Vibe and Venue

The branch at NU Mall of Asia is smaller than most of their dine-in locations, but it’s not too cramped to feel like you’ve no space. Chicken Chingu’s signature colors — red and yellow — are accented with wood tables that give off a friendly, no-frills vibe. 

Chicken Chingu’s largest dine-in location is at Ayala Malls Cloverleaf. Other dine-in locations are at Biz Terreno Building Sct. Torillo, Quezon City, You.Suites, Recto, and SMDC Green Mall, Taft. 

The Menu

Chicken Chingu prides itself on having delicious and high-quality boneless Korean fried chicken and comfort food items that make them a favorite for many. Their bestseller is their Boneless Korean Fried Chicken with numerous flavor options.  

Aside from their Chingu Combos and Chingu Feast Bundles, they also offer a la carte items, for sharing options, snacks, side dishes, and beverages like their Iteawon Iced Tea.  

For their Chingu flavors, they have Original, Honey Soy, Spicy Yangneom, Jack Daniels, Buffalo Blue Cheese, Crunchy Garlic, Butter Parmesan, Sriracha, and K-BBQ. 

The Cost

Chicken Chingu is budget-friendly, offering combos and bundles for any party size. The Chingu Combos have a price range of P169 to P239, with the option to upgrade their drinks or rice for P35 each. 

Their a la carte menu — boneless fried chicken, bulgogi, beef stew, pork/chicken katsu, and pork/chicken katsudon — ranges from P139 to P 209, with for-sharing options costing P319. Their French fries snack options are priced from P139, and their extra side dishes have prices ranging from P25 to P69. 

What We Tried

Our mukbang for the day was the Mukbang Feast Bundle, which included approximately 28 pieces of Chicken Chingu’s boneless Korean fried chicken in four flavors: Butter Parmesan, Honey Soy, Jack Daniel’s, and Spicy Yangnyeom. The bundle also included Bulgogi, two kinds of dip (Cheese and Aioli), rice, and their Iteawon Iced Tea with Sinkers. 

We also had the opportunity to try Chicken Chingu’s limited-time flavor, Jeju Orange Chicken, which they described as their take on the popular Chinese-American fried chicken dish. 

Our mukbang began with a taste of the Butter Parmesan-flavored chicken, an interesting twist to the usual Garlic Parmesan flavor we’d see in other restaurants. The flavor profile is both rich and sharp — with the richness of the butter blending in perfectly with the sharp and strong taste of parmesan cheese. 

Next was the Honey Soy flavor, which was simply a perfect balance of sweet and umami. Each bite was delightful, with the caramelized honey and deep, savory soy sauce creating a delicious harmony of flavors that you’d go back to every time. 

The popularity of the Jack Daniel’s flavor is well-deserved; it is an indulgently rich flavor, with a bold, smoky kick that elevates the crispy chicken. If you’re looking for a barbecue-like flavor to your meal, then the Jack Daniel’s flavor is what you should be choosing. 

No Korean fried chicken tasting would be complete without the Spicy Yangnyeom flavor. The heat isn’t just there for the sake of the spice — the flavor is thoughtfully layered, never overpowering any other flavors. It’s authentically Korean, striking a perfect balance of sweet, salty, and tangy, with a fiery kick wrapping up the entire experience.

Finally, the Jeju Orange flavor is satisfyingly sweet and tangy and fits the palates of Filipinos. The citrusy flavors of the sauce are perfect with the crunchiness of the chicken, and each has a pleasing taste. It’s a new flavor, and there’s a reason why it’s become so popular even though it’s only available for a limited time. 

Chicken Chingu’s boneless fried chicken is irresistibly flavorful, delivering a satisfying crunch and burst of taste in every bite until the very last. 

Their Bulgogi also lives up to the hype, being a perfect balance between savory, sweet, and subtly smoky flavors. When paired with rice, it becomes even more satisfying, leaving you craving for more with every bite.

The Iteawon Iced Tea rounds up the meal with a refreshingly sweet taste. It’s a good palate cleanser to your meal if you’re looking to try other flavors, with its sweetness not too overpowering, and its sinkers adding another dimension to your drink. 

Locations: Multiple Locations

Okada Manila is embracing spring in style with a lineup of gourmet experiences, family activities, and wellness indulgences running throughout April.  Enjoy everything from lavish Easter buffets to rejuvenating spa treatments, promising to leave you feeling as refreshed as a blooming flower!

Enjoy Seasonal Feasts and Easter Delights

Celebrate Easter with the Hoppy and Hearty Easter Buffet at Medley Buffet on Apr. 20, 2025. Diners can feast on fresh seafood, succulent roasts, and Easter-themed desserts, with a special egg hunt for families. The buffet is priced at P4,500 nett per adult and P2,250 nett per child.

For a more refined afternoon, A Taste of Spring High Tea at the Lobby Lounge offers floral-infused pastries, finger sandwiches, and premium teas. Available from Apr. 1 to May 1, 2025, the set is priced at P1,150 nett for one and P2,280 nett for two.

Foodies can also savor seasonal menus, including La Piazza’s Primavera Perfection, featuring marinated ocean trout, green pea ravioli, and Romana-style pizza with shrimp and stracciatella cheese. Available from Apr. 1 to 30, 2025, dishes start at P400. Meanwhile, Okada’s traditional Chinese restaurant Yu Lei offers the Flavors in Bloom set menu by Chef Mikiya Imagawa for P6,800 nett, available until Apr. 20, 2025.

For those with a sweet tooth, A Sweet Easter Surprise at the Lobby Lounge and Pastry Shop features Easter cakes and chocolates from Apr. 10 to 21, 2025, starting at P450 nett.

Family Fun

Families can enjoy Easter Fun at Cove Manila Beach Club on Apr. 20, 2025, with live entertainment, poolside activities, and special treats. Tickets start at P1,788 nett. Kids can also get active with Flip, Jump & Play Gymnastics Classes at PLAY, with trial sessions for P750 and full-term packages from P9,888 nett.

Seasonal Spa and Beauty Indulgences

For a spring refresh, The Retreat Spa offers a Total Relaxation Package for P8,900, including a 60-minute Pore to Pure Facial, 30-minute Aromatherapy Scrub, and a 30-minute Back, Neck & Shoulder Massage.

The Beauty Salon presents the Springtime Glow Treatment, with a Glow Boost Hair Treatment for P888 when paired with a Base Hair Color service. At the Nail Art Studio, Blooming Nails offers spring-inspired nail art with a complimentary Hand Thera Paraffin treatment for P2,500.

Location: Okada Manila, New Seaside Drive 1701 Parañaque Metro Manila ·

For more information, visit Okada Manila's website, or their Facebook and Instagram. 

Attention all vegans, plant-based enthusiasts, and adventurous foodies! The Philippines’ first and biggest vegan festival is set to take place on Mar. 29 to 30, 2025 along the Paseo de Roxas Avenue in Makati City.  

Now in its 10th year, VegFest Pilipinas 2025 promises to be a vibrant celebration of veganism and invites everyone to enjoy this two-day festival filled with a wide array of delicious vegan cuisine, a culinary showdown from talented chefs, and inspiring talks and discussions about veganism!

This event is organized by Philippine animal rights and welfare group Vegans of Manila, and offers a look into the benefits of adapting a vegan lifestyle while still staying true to Filipino culture, creativity, and community. 

Apart from the variety of vegan Filipino cuisine available, one of the festival’s highlights is the “Sarap Maging Vegan!” Cooking Competition LuzViMin Division, where talented chefs from the Philippine islands compete to present the most creative and innovative vegan dishes. 

These talented chefs are Chef Richard Gomez of Chad’s Bar and Grill from Ilocos (Luzon), Chef April Lucero of Vegan Island Restaurant from Cebu (Visayas), and Chef Minerva Benzohan of Salirut Restaurant from General Santos City (Mindanao). 

Interested to know what food stalls you’ll be seeing at the VegFest Pilipinas 2025? Here’s a list: 

• Maryland ChickAn (Deep Fried Watermelon)
• Boochamama
• Blue Eco Fam
• Fungify
• Bread x Salt
• Earth Desserts
• Edens Vegan Food Hub
• Coolava Citrus Bar
• Get Bowl’d
• Aigoo
• Dehusk
• Diwata Vibe
• Happy Scoop
• Manalo Filipino
• Marikina Vegan
• Monki Monki
• Moonchild Crystal
• Planted
• Remedy Drinks
• The Farmassist
• Nuttelex
• Om Bakes

And more!

Entrance to this vegan festival is free, so don’t miss out on this opportunity to explore plant-based products and lifestyle! 

For more information and updates, check out the VegFest Pilipinas pages on Facebook and Instagram.

Couldn’t get enough of “Culinary Class Wars?” Solaire Resort is allowing you to experience some of the dishes featured on the hit Netflix show as they bring Chef Choi to Manila this April!

For two exclusive evenings, be part of an intimate dining experience with Chef Choi Hyun Seok, who will be showcasing some of his signature dishes from “Culinary Class Wars” alongside specially crafted amuse-bouches and desserts. You can witness the master at work at the Finestra Italian Steakhouse at the Solaire Resort in Parañaque City on Apr. 5, with a second serving at their Vertis North branch on Apr. 6. 

Diners will be treated to a special Korean-inspired menu with his famed Vongole — a unique Korean twist on the classic Italian clam pasta — taking center stage. And yes, he’s including garlic this time! Other menu highlights include Miyeok-guk, a refined version of the classic Korean seaweed soup, and the masterful Jang Trio Steak, featuring the famed Korean “Jang” sauces. Satisfy your sweet tooth with the trio of desserts, which includes two amuse-bouches and a sweet bingsu-inspired creation.

Fans of Chef Choi or the show can avail of this one-of-a-kind dining experience and taste his amazing creations for P11,888. You can reserve your spot here.  

For updates, stay tuned on Solaire Resort’s Facebook, Instagram, and X (Formerly Twitter) pages.