In my recent trip to Manila, I had the luxury of staying at that chic boutique hotel tucked in the middle of the block next to Malate Church, along Roxas Boulevard. You will miss it if you don’t look closely as you pass Malate Church. It is a frosting white building right beside the Aloha Hotel (the one with the prominent logo).
Everything about G Hotel Manila is low-key — the discreet facade logo, the austere black and white scheme on decor and furnishings, the Zen-inspired ambiance. It is reflective of its architect, the well-known Artct. Gerry Contreras.
G Hotel Manila has just 50 rooms and suites: 30 deluxe twin sharing rooms, 10 deluxe rooms with king size beds and 10 suites overlooking the magnificence of Manila Bay, especially at sunset. The boutique hotel offers “a novel lifestyle concept with top-notch personalized butler service to business executives and leisure travelers.” Rooms are equipt with tv, NDD/IDD telephone connections, wi-fi internet access (for those without laptops, the business center at the lobby provides free cpu access — like what I did when I was their in-house guest), coffee/tea amenities, bathrobes and slippers, refrigerator, full bar and a safe for valuables.
Because of the hotel’s convenient location and classy ambiance, professionals with conventions in Manila would usually choose to stay here. That time, I was with a lot of Cebuano-speaking doctors at the breakfast buffet (part of the room cost). What is a big plus is the great quality of the food served at their ground floor coffeeshop and in the pool area. Add to that the excellent customer service by all members of the staff. The feeling is quite homey, yet in a quite presentable ambiance.
G Hotel Manila is certainly worth going back to, again and again. You get value for your money in all aspects...now, what Cebuano could resist that? By the way, G Hotel belongs to the Waterfront Group of Properties.
Coconut Curry Tofu
Ingredients
2 bunches green onions
1 (14 ounce) can light
coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu,
cut into 3/4 inch cubes
4 roma (plum) tomatoes,
chopped
1 yellow bell pepper,
thinly sliced
4 ounces fresh mushrooms,
chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste
Directions
1. Remove white parts of green onions, and finely chop. Chop greens into 2-inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion. (all recipes.com)