The Lobby has been a favourite meeting place for foreign guests and local residents since the hotel opened in 1976, be it for corporate executives in a hurry or for friends on the lookout for a quiet spot and a steaming cup of coffee while exchanging the latest news. The much-beloved menu which includes smoked tanguingue (mackerel) with dill sauce and the award-winning Halo-Halo Harana (a cooling tropical dessert made with shaved ice and tropical fruits topped with a scoop of purple yam ice cream) continue to hold a special place in guests' must-eat list.
Visually ArrestingREAD MORE
A perennially popular meeting spot for high society, soaring magnificently four-storeys high with not a pillar in sight. The Lobby was upgraded in 2006 with new décor to complement the soft furnishings, and floral arrangements and plants that highlight the unique tropical resonance of the Philippine Islands. The Lobby’s focal point of interest is the glorious 12-metre ‘Sunburst’ created by Philippine National Artist, Napoleon Abueva, which is set against Paola Dindo’s sky-coloured silver leaf-lined dome. Lending additional majesty are two grand staircases that lead up to the Makati and Ayala Towers. Each has 32 steps and can lay claim to being one of the most photographed spots in the Philippines.
Attention To DetailTwo tapestries add to the overall beauty of The Lobby – arraiolos, a centuries-old Portuguese hand-stitched technique. The tapestries measure 4 metres by 6.6 metres each, making them the largest of their kind anywhere in Asia. The colourful tapestries proudly adorn the front walls of the Makati and Ayala Lobbies. The Makati side shows indigenous flora and fauna with Mayon Volcano in the distance while the Ayala side shows the Sierra Madre Mountain Range. The tapestries took a full year to make, from conceptualisation to design rendering to weaving.READ MORE
Sweet TreatsREAD MORE
The all-time, hands-down crowd favourite of The Lobby dessert menu is the Halo-Halo. A Tagalog word for “mix-mix”, halo-halo means just that: a mixed concoction of several layers of fruit, sweets and shaved ice. The Peninsula's Halo-Halo Harana has leche flan (egg yolk custard), chickpeas, sweetened kidney beans, gelatin, kaong (sugar palm), nata de coco (coconut gel), ube (purple yam), sago in syrup, langka (jackfruit) and makapuno (a rare variety of creamy coconut) – topped with a scoop of ube ice cream and sprinkled with toasted pinipig (rice crisps) and served in a splendidly oversized balloon glass. About an inch of evaporated milk is poured into the glass to create the ultimate Filipino refreshment!