New World Makati puts a spotlight on seafood through ‘Sustainable Seafood Month’

At present, it is imperative that big businesses should participate in movements that are deemed ethical. In the state of nature nowadays, taking care of the environment is highly beneficial as it is our responsibility to preserve the place we live in.

Mr. Christian Schmidradner of Meliomar, a sustainable seafood processing and export company

To show its support to help save the environment, 5-star luxury hotel New World Makati has joined the Sustainable Seafood Movement once again to promote “ethical and environment-friendly sourced seafood” through its month-long Sustainable Seafood event.

In an effort to raise awareness on the importance of sustainable solutions, Meliomar General Manager Christian Schmidradner explained what sustainability means. He also further expounded that sustainable solutions are necessary to prevent the marine ecosystem from being destroyed. By not supporting illegal/untraceable fish supply and overfishing, major companies such as hospitality brands can help save the marine environment in one way.

Also read: New World Makati Hotel: A luxury retreat and destination in the city

To further promote the movement, New World Makati Hotel showcased a selection of ethically sourced seafood such as tuna, mahi-mahi, and mackerel from abundant fishing grounds on both their in-house restaurants Café 1228 and Jasmine.

From L-R: Chef Philip Golding, Chef Robert Davis, Chef Chad Ogden, and Chef James Williams

Chef Robert Davis holding his trophy for winning the Oyster Shucking competition, along with New World Makati officials and the chefs who participated in the said competition

Just some of the delicious seafood dishes which New World Makati hotel offers

The 5-star luxury hotel also made the event more fun as they invited four renowned chefs to participate in their yearly Oyster Shucking competition held on March 5. Participants were Director of F&B and Culinary Operations of Hyatt City of Dreams Manila Chef Chad Ogden, Executive Chef James Williams of AG New World Manila Bay Hotel, COO and Culinary Director of S&L Fine Foods Chef Philip Golding, and the defending champion, Executive Chef Robert Davis of New World Makati Hotel. After the three-minute shucking competition, Chef Robert Davis once again took home the trophy as he bested the other chefs. Everyone enjoyed a sumptuous seafood buffet after to end the event.