| Cuisines | Asian |
| Dining style | Fine Dining |
| Phone number | +1 632 887 2888 |
| Website | manila.peninsula.com |
| Dress code | Casual Dress |
| Location | 1226 Makati City, Makati |
Spices - The Peninsula Manila
| Cuisine type | Asian | |
| Price range | $31 to $50 |
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Sun 12/8
2 guests
7:30 PM
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+63 2887 2888
About Spices - The Peninsula Manila
Accented in Art Deco-inspired geometric patterns in gray, cream and black, and complemented by large-scale photographs by Filipino-Spanish photographer Francisco Guerrero, the contemporary interiors are the perfect foil to the unmatched award-winning contemporary market cuisine menu and extensive wine selection of The Peninsula Manila’s 41-year-old signature restaurant. The restaurant is honored by earning a 2017 Wine Spectator Award for having one of the most outstanding wine lists in the world.
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Menus
- Main Menu
Bread
| Lasuni Naan (India) | ₱390.00 | Flour bread filled with garlic |
| Nazuk Naan (India) | ₱390.00 | Flour bread filled with cheese and cumin seeds |
| Butter Naan (India) | ₱290.00 | Flour bread with clarified butter |
| Roti Canai (Malaysia) | ₱350.00 | Shallow fried flat bread served with chicken curry dipping sauce |
Soup
| Tom Kha Gai (Thailand)* | Chicken soup with coconut milk, lemon grass and kaffir lime | |
| Tom Yum Goong (Thailand)*** | ₱790.00 | Spicy prawn soup with chilli, lime and coriander |
| Mulligatawny (India)* | ₱590.00 | Lentil soup scented with ginger and black pepper |
| Pho Bo (Vietnam) | ₱690.00 | Braised beef and rice noodle soup with bean sprouts and ginger |
Appetizer and Salad
| Kilawing Tanguingue (Philippines) | ₱690.00 | Mackerel marinated in vinegar, ginger and green mango |
| Yam Pla Duk Fu (Thailand)* | ₱750.00 | Crispy catfish salad with green mango, lime and shallots |
| Som Tam Kab Gai Yang (Thailand)** ^ | ₱750.00 | Spicy green papaya salad with grilled pamora chicken |
| Goi Cuon (Vietnam)^ | ₱590.00 | Fresh rice paper summer rolls with shrimp, pork and coriander |
| Tord Mun Goong (Thailand) | ₱790.00 | Fried shrimp cakes with plum sauce |
| Cha Gio and Nuoc Cham (Vietnam)* | Deep-fried Imperial spring rolls with shrimps, minced pork, Water chestnuts, shiitake mushrooms and glass noodles |
Rice and Noodles
| Pancit Bam-i (Philippines) | ₱790.00 | Stir-fried egg and glass noodles with prawn, pork and chicken |
| Hydrabadi Biryani (India)** ^ | ₱950.00 | Braised lamb with saffron basmati rice and ghee |
| Nasi Goreng (Indonesia)* | ₱790.00 | Fried rice with shrimp, chicken and chilli, topped with a fried egg and served with chicken satay |
| Phad Thai (Thailand) | ₱850.00 | Sautéed rice noodles with shrimp, vegetables, and peanuts |
| Char Kway Teow (Malaysia)** | ₱790.00 | Fried flat rice and egg noodles with shrimp, mussels and bean sprouts |
| Seafood Laksa (Malaysia)*** | ₱950.00 | Rice noodles in coconut soup with prawns, scallops, mussels, calamari, fish cakes, bean sprouts, fried tofu |
Curry
| Asam Goreng (Malaysia) | ₱1590.00 | Beef short ribs with tamarind sauce | ||||
| Penang Goong, Gai (Thailand)*** | Dried red Penang curry in coconut milk |
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| Gaeng Kiew Warn Goong, Gai (Thailand)*** | Green curry in coconut milk with eggplant and basil |
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| Gaeng Phet Phedyang (Thailand)*** | ₱1390.00 | Traditional red curry with roasted duck, lychee and coconut milk | ||||
| Dakshan Jhinga Curry (Sri Lanka)* | ₱1690.00 | Tiger prawns cooked with tamarind, chilli and coconut | ||||
| Goa Vindaloo (India) | ₱1390.00 | Spicy hot and sour lamb curry with peppercorns | ||||
| Murgh Makhani (India) | ₱1090.00 | North Indian tandoor roasted chicken served in silky tomato gravy | ||||
| Nali Rogan Josh (India)** | ₱1390.00 | Aromatic lamb shank cooked with Kashmiri dried chilli cashew nut and onion sauce |
Fish and Seafood
| Pla Neung Manao (Thailand)*** ^ | ₱1250.00 | Steamed barramundi with lemongrass, chilli, fish sauce and lime juice |
| Goong Krathem-Prik Thai (Thailand) | ₱1590.00 | Deep fried tiger prawns with garlic pepper and coriander |
| Tom Nuong (Vietnam) | ₱1690.00 | Tiger prawns baked with garlic hollandaise |
| Pla Rad Phrik (Thailand)^ | ₱1350.00 | Deep-fry cod fish with sweet and spicy scented ginger sauce |
Wok, Grill and Kebab
| Sarson Wali Chop (India)* ^ | ₱1690.00 | Mustard and yogurt marinated lamb chops finish in tandoor | ||||
| Thit Bo Nuong (Vietnam)* | Grilled marinated beef sirloin served with spicy lemon grass sauce and garlic vegetables |
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| Tandoori Murgh (India)** ^ | ₱1090.00 | Tandoor roasted chicken marinated in yoghurt and spices | ||||
| Sate (Indonesia) | Traditional satay originating from Java with your choice of: chicken, beef, pork or lamb |
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| Seekh Kebab (India) | ₱1100.00 | Ginger garlic spiced minced lamb kebabs served with yoghurt pudina | ||||
| Murg Kali Mirch (India) | ₱1090.00 | Tandoor roasted cheddar and black pepper marinated chicken | ||||
| Near Phad Prik Thai Dam (Thailand) | ₱1490.00 | Stir fried Angus beef with black pepper corn onion, bell pepper | ||||
| Inihaw Na Baboy (Philippines) | ₱990.00 | Spicy barbecued pork with chili vinegar dip | ||||
| Phad Kra-Phow Moo, Gai (Thailand)*** | ₱1090.00 | Stir-fried minced pork or chicken with hot basil | ||||
| Kor Moo Yang (Thailand) | ₱1090.00 | Grilled caramelized pork neck, spicy dipping sauce |
Vegetarian Appetizer
| Kaju Aur Matar Samosa (India)** | ₱590.00 | Cashew, raisins, green pea and potato pockets with mint chutney |
| Hara Bhara Kebab (India)** | ₱490.00 | Spinach, green pea and potato cakes served with pudina sauce |
| Channa Papadi Chat (India) | ₱590.00 | Chickpea salad with roasted cumin and flour crispies |
| Yam Som-O (Thailand)* | ₱590.00 | Refreshing pomelo salad with lime, chilli and peanuts |
Vegetarian Main Course
| Pak Boong Fai Deng (Thailand)^ | ₱690.00 | Wok fried water spinach with yellow beans, chilli and oyster sauce |
| Rau Xao (Vietnam)* ^ | ₱750.00 | Vegetables stir-fried with garlic and ginger |
| Maaki Dal (India) | ₱690.00 | Exotic black lentils slow cooked with tomatoes and flavoured with fenugreek and ghee |
| Handi Paneer (India)** | Cottage cheese stir fried with bell peppers, onion and tomatoes | |
| Bhindi Do Pyaza (India)** | ₱850.00 | Sautéed okra, onion, tomato with coriander and chilli |
| Palak Paneer (India) | ₱750.00 | Spinach and cottage cheese with cashew nut sauce |
| Dum Wali Biryani (India) | ₱750.00 | Mix vegetable in yellow curry sauce and basmati rice flavour saffron |
Dessert
| Halo-Halo Finger (Philippines) | ₱490.00 | Ube sponge, leche flan, red bean mousseline, langka |
| Thab-thim Krob (Thailand | ₱490.00 | Ruby chestnut in coconut milk syrup with crushed ice |
| Chè Chuôi (Vietnam) | ₱490.00 | Banana cooked in coconut sago, toasted peanuts |
| Kuih Tayap (Malaysia) | ₱490.00 | Pandan crepes filled with grated coconut and palm sugar |
| Khao Niao Mamuang (Thailand) | ₱490.00 | Thai sticky rice, coconut milk, fresh mango |
| Selection of Homemade Ice Cream and Sorbets (Philippines) | ₱190.00 | Pineapple, banana-passion, coconut, mango |
| Sariwang Prutas (Philippines | ₱490.00 | Selection fruits |
Reviews and ratings
4.7
Excellent
Based on 18 reviews
Noise level
Low
5.0
Food
5.0
Service
4.5
Ambiance
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