Achieving excellence in hospitality and management is a balancing act between fine-tuning existing operations and injecting fresh energy into the system. While having standard processes in place keeps the ship steady, guest expectations are constantly moving targets.
Arrival of New Spearheads
To continually improve and deliver better customer experience and service, Conrad Manila is elevating its culinary landscape with the introduction of two key appointments to its leadership team. Jaquelyn Sunderarajo as the new Director of Food and Beverage, and Vikram Singh as Indian Chef.
Bringing a wealth of international expertise and refined vision to the luxury bayfront property. The duo is poised to debut innovative concepts and curated dining experiences across the hotel’s premier venues.
It is with great pleasure that we welcome new reinforcements to the culinary powerhouse of Conrad Manila,” remarked Rupert Hallam, the hotel’s general manager.
We began the year with exceptional dining experiences, and guests can look forward to even more remarkable moments in the months ahead, especially as we celebrate our 10th anniversary, with Jaquelyn’s strategic direction and Chef Vikram’s passion for authentic cuisine.”
Visionary Leaders at the Helm
Sunderarajo joins the team with more than fifteen years of distinguished service in luxury hospitality. Her extensive portfolio includes managing several of Singapore’s most prominent hotel brands. Most recently directing one of Southeast Asia’s largest and most complex food and beverage operations at the Hilton Singapore Orchard.
Throughout her career, she has earned a reputation for elevating guest satisfaction. Maximizing commercial success, cultivating high-performing teams, and launching creative dining initiatives.
In tandem with Sunderarajo’s strategic oversight, Chef Singh introduces a unique perspective to the kitchen. After dedicating nearly twenty years to the corporate sector. He chose to transition into his true calling, the culinary arts. He completed formal training in international gastronomy before. Specializing in North Indian cuisine under the direct guidance of his mother, effectively preserving a rich family heritage.
Today, Chef Singh focuses on introducing diners to authentic, lesser-known North Indian culinary traditions. These are such as Mughlai and Awadhi, emphasizing seasonal ingredients and historical preservation.
Working in tandem with Conrad Manila’s executive chef and its established culinary team, the new leaders have already commenced the rollout of several distinct dining concepts. They’re designed to engage both hotel guests and local gourmands.
Whimsical Sweets and Global Spices at Brasserie on 3
Among the flagship presentations is Wonderland Reverie, which stands as the largest dessert buffet in the Philippines. Drawing creative inspiration from Lewis Carroll’s classic tale, Alice in Wonderland. The experience features more than 100 artisanal confections and savory bites spread across seven thematic stations. This weekend event runs from April 25 to July 31, 2026, and is available for PHP 2,500 nett per person.
In addition to the weekend dessert feature, the restaurant has updated its weekday themed dinners to include Curries of the World. This menu offers an aromatic exploration of traditional curry dishes originating from India, Thailand, Malaysia, Indonesia, and Japan. Also complemented by a dedicated laksa station and a selection of curated desserts.
The dinner series is held every Wednesday and Thursday until December 31, 2026, at PHP 3,600 nett per person.
High Tea Elegance at C Lounge
Simultaneously, C Lounge is hosting Heures d’Orange, a bespoke afternoon tea experience inspired by the house of Hermès. Developed in collaboration with The Amenity Studio, the activation pairs a selection of fine teas. Blended to mirror iconic Hermès fragrance profiles, with an assortment of delicate pastries, savory bites, and confections designed by the hotel’s pastry team. The high tea is served daily from 12:00 p.m. to 6:00 p.m. between April 27 and July 31, 2026, priced at PHP 3,288++ per set.
As Conrad Manila commemorates its tenth anniversary this June, the property plans to announce additional luxury dining concepts centered on innovation and hospitality. For inquiries and reservations, patrons may contact the hotel at +632 8833 9999 or via email at MNLMB.FB@ConradHotels.com.
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