High Tea at Manila Hotel (since 1912)

After our museum and art gallery visit, we went to Manila Hotel for high tea.

The Manila Hotel is a 5 star hotel and Camille's uncle is the GM here

The Manila Hotel is a 570-room, historic five-star hotel located along Manila Bay in Manila, Philippines.^[3] The hotel is the oldest premiere hotel in the Philippines built in 1909 to rival Malacañang Palace, the official residence of the President of the Philippines and was opened on the commemoration of American Independence on July 4, 1912

It is a vintage luxury hotel, operating sine 1912

 

so, we are here, outside the hotel.

 Sim made us pose at different spots around the hotel, and posted all these pics in her FB.....

 The hotel received international attention in 1999 when Imelda Marcos, the former First Lady, celebrated her 70th birthday in this hotel. More than 1,000 of Manila's elite turned up in the event.

 These are my photos....I want to show you how the attendants or hostesses are dressed:

The floor is Philippine marble; the chandeliers are made of brass, crystal and seashells; the furniture is carved out of Philippine mahogany, which is used throughout the hotel

The Lobby: Measuring 125 feet (38 m) long by 25 feet (7.6 m) wide, the lobby is lined with white Doric columns. 

 Cafe Ilang-Ilang

we have a high table for our high tea at a room called...(I forgot!!..oh ya..it is called Cafe Ilang Ilang) Here are the traditional Philippine tea time treats that we had..,(I had to jot them down in my iphone, else I will forget!!!)

Pancit Malabon 

Pancit Malabon

is a Filipino dish that is a type of pancit, or stir-fried noodle dish, which originated in Malabon City, Metro Manila,Philippines. It has a yellow-orange color owing to a sauce that includes patis (fish sauce) and crab fat. Its toppings draw heavily from the fresh seafood that is available in the area and may include fresh shrimp, squid, oysters, and hard-boiled duck or hen eggs, as well as pork.

Bibingka

Bibingka is made with rice flour and coconut milk or water. Other ingredients can vary greatly, but the most common secondary ingredients are eggs and milk. The traditional preparation is very time-consuming. A specially made terra cotta container is lined with a single large section of a banana leaf.

puto bumbong

Perhaps the most loved of all Philippine desserts that Filipinos cannot wait to eat during the Christmas season in the Philippines is puto bumbong, a purple-colored sticky rice cake shaped like small logs and flavored with muscovado sugar orpanutsa, grated meat of fresh coconuts, and butter or margarine.

Yes, puto bumbong is such a favorite in the Philippines that Filipinos think of Christmas in the colors of not just red and green but also purple!

Puto bumbong, along with other favorite Filipino Christmas foods like bibingka, tsokolate and salabat, are sold right outside the many Catholic churches in the Philippines from December 16 to 24 each year, when many Filipinos attend the nine-day Christmas dawn masses that start as early as 3 o’clock in the morning.

So we had three traditional favourites at the famed manila Hotel, and we were too full for the dinner buffet spread below:

 

food was even available here on the shelves

so, since we could not have dinner here, I take some photos, before we went home

Looks delicious, but I was too sick from the diarrhoea earlier even though the plan was to go to Mall of Asia after High Tea.

  Ariana Grande would be performing at the Mall of Asia Arena.