Joy~Nostalg Hotel & Suites Manila celebrates 15th year with special modern Filipino degustation

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Joy~Nostalg Hotel & Suites Manila celebrates 15th year with special modern Filipino degustation
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Sustainability comes to the fore in Joy~Nostalg’s special, full-course menu that celebrates its milestone anniversary

The menu concept went all-in in championing the best the Philippines has to offer. Aside from focusing on flavor and presentation, the dishes featured responsibly-sourced local ingredients, tying in with Joy~Nostalg’s well-established sustainability efforts. The local ingredients include kiniing, or smoked pork from the Kankanaey tribe in the Cordilleras, and budbud, or artisanal sea salt from Iloilo, among others.

The elegant tablescape for Joy~Nostalg’s modern Filipino degustation featured the menu’s local ingredients responsibly sourced from all over the Philippines, reflecting the hotel’s support for the sustainability movement Joy~Nostalg’s modern Filipino degustation started with the serving of a reimagined “Tuna Kinilaw” with budbud salt, passionfruit, green mango and labanos

The “Pork and Duck Liver Lumpia” features barako espresso dressing, fole gras and kinling, langkawas foam Chef Gus and his team take pride in their culinary creations, particularly in using local ingredients in the full-course menu. They put in the time and effort to properly source from the right suppliers whose beliefs align with theirs, from getting fishes that are only line-caught, to fruits that are not imported to minimize carbon emission. Being able to support local suppliers was a nice bonus as well.

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