Cover Mushroom scallops (Photo: courtesy of The Westin Manila)
Mushroom scallops (Photo: courtesy of The Westin Manila)
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Discover the delicious possibilities of plant-based degustation through a nine-course dinner with biodynamic wine pairing at The Westin Manila
This July, The Westin Manila kicks off its CuiSCENE dining series with Mimi Vergara-Tupas, the Davao-based chef renowned for her plant-based magic. Across her four concepts under the Neighborhood Lifestyle Group, chef Vergara-Tupas serves around 500 guests daily. Yet, many of them are not actually vegan—and neither is she.
“People are embracing plant-based food as another option, almost like another cuisine,” Vergara-Tupas observes. Armed with a Raw Vegan Chef Certification from Bali, she is dedicated to pushing the boundaries of plant-powered food. While many shy away from or even try to conceal the taste of vegetables, Vergara-Tupas does the opposite, showcasing the delicious diversity of flavours that vegetables have to offer. “[Vegetables] can lend us such deep flavours, textures, umami, and sweetness,” she declares. “There are no bad vegetables, maybe only bad cooks.”
Her son, Uno Tupas, has also joined the family business as the Neighbourhood Lifestyle Group’s culinary director. Working with his mum, who continues to lead the group as creative director and recipe developer, the 25-year-old chef effectively draws from his classical training to conjure up eye-opening plant-based creations.
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Davao chef Mimi Vergara-Tupas is lauded for her plant-based cuisine, loved by vegans and omnivores alike (Photo: courtesy of The Westin Manila)
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As a wellness-focused hotel, The Westin Manila was eager to work with Vergara-Tupas in highlighting sustainable and nutritious cuisine. “With our brand's strong focus on wellness, it makes perfect sense to work with the community’s culinary creatives such as Mimi Vergara-Tupas,” shares the hotel’s executive chef Rej Casanova. “The purpose and intent behind what she does resonate well with our brand values; we want to empower guests to embrace their well-being and find balance in all aspects of their lives, including dining."
On Tuesday, July 11, the mother-and-son duo will present a nine-course tasting menu at The Westin Manila, featuring dishes from their elevated casual dining restaurant, Made Simple. To elevate the experience even further, the dinner is supplemented with a masterful biodynamic wine pairing by sommelier Chie Gatchalian, featuring bottles from Super Natural Wines’ distinctive portfolio.
Related: Tatler’s ultimate plant-based guide for vegans and vegetarians in the Philippines
Above Mushroom pâté (Photo: courtesy of The Westin Manila)
Mushroom pâté (Photo: courtesy of The Westin Manila)
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Above Buttered cabbage (Photo: courtesy of The Westin Manila)
Buttered cabbage (Photo: courtesy of The Westin Manila)
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The nine-course degustation is far from boring, boasting exciting textures, bold combinations, and compelling savoury flavours—even without the meat. To start, a wild mushroom pâté with a deep earthy profile, sealed with a layer of vegan butter and topped with garlic confit. All plant-based alternatives used at the restaurants including butter, creams, and cheeses, are developed and made in-house by Vergara-Tupas and her team.
Next, a juicy wedge of buttered cabbage with vegan bagna càuda, boasting incredible umami and flavours of the sea—a brilliant use of mushrooms and kombu. Topped with crunchy, addictive walnut ash, the complex dish paired superbly with the refreshing, sweet, and slightly effervescent Le Mazel Cuvée Charbonniéres 2018.
Above Watercress soup (Photo: courtesy of The Westin Manila)
Above Tomato panzanella salad (Photo: courtesy of The Westin Manila)
Watercress soup (Photo: courtesy of The Westin Manila)
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Embracing the bitter and slightly peppery flavour of watercress, Vergara-Tupas turns the superfood into soup, adding shimeji mushroom confit, toasted buckwheat groats, and luxurious truffle paste to create a sophisticated yet nourishing dish. Meanwhile, their take on the classic Italian panzanella salad utilises day-old bread for added crunch and sweet, nearly overripe heirloom tomatoes in alignment with their sustainable advocacies. Lending notes of tart black berries, funky salty olives, and a spicy finish, the Le Mazel Cuvée Larmande 2018 Syrah was the perfect match to the Mediterranean dish.
While tomatoes make a reappearance it’s their umami flavours that take the spotlight with the next dish. Bursting with distinctive savoury notes, sweet caramelisation, and a smoky char, burnt cherry tomatoes are placed on a bed of vegan ricotta (the recipe for which is a well-kept secret), garnished with fresh basil and a generous drizzle of paprika oil, and served with a seed cracker. The Henri Milan Le Grand Blanc 2018, with its rich, herbaceous, yet minerally profile, proved to be a balanced and harmonious pairing.
See also: Chef Miko Calo launches a new tasting menu at Metronome
Forest mushrooms (Photo: courtesy of The Westin Manila)
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The last three savoury dishes demonstrated the versatility of mushrooms, starting with the mushroom scallops: a simple yet well-executed dish of seared king oyster mushrooms on vegan pesto cream and microgreens. Marinated in tamari and served with garlic aioli and black lava salt, the deep-fried enoki bouquet married crisp and chew with every bite. Finally, chef Vergara-Tupas presents a plate of forest mushrooms, inspired by the family’s love for hiking and Mindanao’s lush forests. It’s a feast for the senses as delicious as it is artistic, with sauteed mixed mushrooms, vegan cheese, plant-based ricotta, walnut ash, and persillade sauce.
The medley of mushrooms was paired with the Henri Milan Brut Nature Rosé 2019, a bubbly sparkling wine with an elegant blend of fruity and floral notes that made a beautiful match for the dessert, too. One of Vergara-Tupas’s signatures, the rosemary olive oil cake is an unfussy delight beaming with layered flavours of lemon and holiday spice—a festive end to the meal.
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Above Rosemary olive oil cake (Photo: courtesy of The Westin Manila)
Rosemary olive oil cake (Photo: courtesy of The Westin Manila)
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Through the CuiSCENE series, The Westin Manila connects its guests with leading chefs and gourmands from around the country, offering a one-of-a-kind dining experience. In addition to the degustation on July 11, chef Vergara-Tupas will also be hosting a demo class on July 8, where she will “be teaching very simple plant-based preparations [focused on] how to build your own dishes with the right plant-based ingredients.” Some of her plant-based dishes will also feature at the hotel’s daily lunch buffet until the end of July.
“The opportunity to share what our food is all about thrills us, not because plant-based food is something we are truly so passionate about,” Vegeara-Tupas continues, “but also because it really means a lot for properties as big as The Westin to acknowledge that plant-based food is something of value to their guests.”
For reservations and inquiries, email The Westin Manila at westinmanila@westin.com or call +63 2 8256 2020
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About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
