If you’re concerned about carbon footprints and similar ideas, you will most likely enjoy a good conversation with Marriott Café’s Executive Chef Harry Callinan. He is an advocate of sourcing ingredients locally as much as possible, as a means of minimizing emissions. To cite, roughly 90% of the café’s ingredients (including the beef used on their world-renowned burger) comes from all over the Philippines. Furthermore, all his chefs are Filipino. Chef Harry also believes in slow-cooking techniques and prefers “chef-crafted food done simply.”
This all-day dining restaurant with a seating capacity of 215, boasts open-theater kitchens that serve Western, Japanese, Indian, Filipino and Chinese cuisines, and three function rooms. Buffet is served daily (for adults, P1350 net while children 12 years old and below get 50% off). Guests are free to mix a number of ingredients for the chefs to cook. Roast duck noodles were combined at the buffet table and put together by the chefs. Of course, hand rolled sushi and grilled salmon spikes were readily served. You may also try the classic green salad. Many choices are up for dessert, depending on how carefully you watch those calories: from a simple Fruit Tartlet to Strawberry Panna Cotta, to Opera Cake to Baked New York Cheesecake with Mango Sauce and Fruit Salsa.
In the Philippines, there are two Marriot hotel chains (Cebu and Manila). The Manila branch has 342 rooms including 19 suites. Other restaurant outlets at the hotel include Cru Steakhouse, Velocity Bar, The Lounge and Java Plus.
