July brings a wave of new culinary offerings across Manila’s hospitality venues, ranging from Iberian specialties to innovative dessert collections.
Solaire Resort’s Waterside restaurant has introduced a limited‑time menu inspired by Spain and Portugal. Dishes include Pulpo a la Gallega, Piri‑Piri chicken, Leitão no Forno, Cataplana seafood stew, Paella de Chuletón and Arroz de Mariscos, complemented by desserts such as Crema Catalana and Pastel de Nata. Diners can customize rice preparations and participate in a passport‑style program that rewards visits to each monthly destination, while live FIFA World Cup screenings add a sports element.
A new whisky lounge has opened within World Kitchens at Gateway Mall 2 in Araneta City. The venue offers a highball menu featuring Charles & James whisky blended with light mixers, alongside a curated selection of premium whiskies from brands such as Tamnavulin, Jura and The Dalmore. Classic cocktails, including mojitos, negronis and sangrias, are also available.
Newport World Resorts is marking World Chocolate Day with a series of chocolate‑focused creations across its hotels. Highlights feature handcrafted pralines at the Garden Wing Café, artisanal bonbons at Casa Buenas, a chocolate‑infused Whisky Romance cocktail at The Whisky Library, and specialty desserts like a triple‑chocolate cheesecake and chocolate hazelnut praline tart. Additional offerings include signature brownies, locally inspired chocolate cakes and pastries, and indulgent desserts at the Madison Lounge & Bar.
Common Man Coffee Roasters has opened a new branch in the West Gallery Place of Bonifacio Global City. The café serves small‑batch roasted espresso drinks, rotating single‑origin coffees, and signature items such as a Nitro Honey Oat Latte, a full breakfast platter, a burger, prawn mac & cheese and mushroom avocado toast. A limited‑time Homegrown Classics lineup introduces a Batirol Espresso inspired by traditional tablea chocolate and a Samalamig Latte that reinterprets a familiar Filipino refreshment.
Chagee Philippines launched a limited‑edition Apple English Breakfast Tea in collaboration with the Tate museum. The blend combines five Asian teas with Red Fuji apples through a specialized infusion process, drawing visual inspiration from still‑life artworks in the museum’s collection. The launch is accompanied by exclusive merchandise and packaging, with proceeds supporting the Tate’s paper and photography conservation initiatives.
Chowking’s menu now highlights its Chao Fan series, beginning with the Siomai Chao Fan that pairs wok‑fried rice, vegetables, meat toppings and four pieces of siomai. The series expands to include a Spicy Chao Fan, a Beef Chao Fan and a new Seafood Chao Fan that incorporates seafood flavors into the same rice‑based format.
Kenny Rogers Roasters introduced a Tropical Mango lineup featuring its signature roasted chicken and grilled salmon served with a mango salsa made from ripe mangoes, tomatoes, onions and parsley. The range includes a whole roast option, a solo B chicken portion and a salmon solo B, each marketed for balanced nutrition with protein, iron, calcium and fiber verified by laboratory testing.
McDonald’s Philippines has revived its McSavers Snack & Match program with three limited‑time items: a Choco Lava Puff, Poptato and a Taro Custard Pie. The snacks are priced at PHP 59 for a main item or PHP 79 when paired with a side, and are available through various ordering channels including front counters, self‑service kiosks, drive‑throughs and delivery platforms.
Krispy Kreme Philippines launched a Signature Dessert Collection that reimagines popular cake flavors as doughnuts. The three offerings—Black Forest, Mango Cashew Torte and Banoffee—feature cake‑style doughnuts topped with complementary glazes, fruit and chocolate accents. The collection is available nationwide until the end of August across dine‑in, takeout, drive‑through and online delivery services.
Tanduay emphasized the adaptability of its rum portfolio for home‑based and casual drinking occasions. The brand highlighted trends such as fruit juice mixes, rum‑beer‑cola blends and coffee‑based cocktails, positioning Tanduay 5 Years, Tanduay Light and Tanduay Select as versatile bases for personalized “barkada‑style” drinks that balance convenience, affordability and flavor.
