Okada Hotel

It was 7 PM, and we were in for a feast. The spread on the table was laid out in front of us in typical samgyupsal manner, each condiment in its own container. We were at Goryeo restaurant, and it was the beginning of our three-day stay in Okada Manila. Naturally, we were expecting good food, but our appetites were heightened when we saw the visual arrangement in front of us. The Korean meal did not fail to disappoint–props must be given to the beef, which looked like bacon and tasted even better. After that veritable feast, we looked forward to a good night’s sleep.

Each room in Okada is equipped with an iPad, so you don’t have to move if you want to shut the blinds, turn the lights down, or order room service. It makes for a very relaxed setting that fits well with the entire hotel experience. “The room’s technology is there only to enhance the guest experience. It’s not the focus or center of what we do. Okada is about human interaction, the genuine experience with our staff who care about the guests and what the guests do. An iPad can’t do that," said Rob Scott, Vice President of Hotel Operations.

What Okada does remarkably well is cater to its casino goers and high rollers. We were toured around the property’s “villas”, which can go for up to millions of pesos a night. The villas were like high-end condominiums you’d like to stay at for months. Spacious, with large dining tables and living space, they also included bathrooms with awe-inspiring views of Manila Bay. Your butler gets his or her room, which can be turned into a maids’ room if you wish. The hotel also has several gaming clubs—mini, private casinos—and hundreds of slot machines. In the morning, you’re bound to see several people trying their luck at the machines. Although none of us won, we had good fun giving them a go.

The lrelaxing Wave Room at the Retreat Spa

The Retreat Spa has its own private pool, and on the first day, we were told that there were VIPs inside, and thus we could not enter. The VIPs turned out to be a famous television personality and her politician husband. We also spotted Filipino-Chinese influencers wading in the private pool. There is a foot spa within the hotel; a little-known secret is that you can get a full body massage there, too, if the Retreat Spa is fully booked. The Wave Room is an exciting and relaxing part of the spa, where you can lie down and immerse your senses in the sounds of water while staring at a blue ceiling with video animations of rippled liquid. There is also a barber shop and beauty parlor within the premises of the Retreat Spa.

Vice President of Food and Beverage Andreas Balla

After all that relaxation, there was nothing to do but eat again, this time in Red Spice restaurant, where the Chinese food was excellent and filling. We tried the prawns with salted duck egg, the all-day dim sum set, broccoli in oyster sauce, and the salted fish fried rice which wasn’t on the menu but was another hotel secret. The same delicious siu mai that we had for breakfast at Medley’s buffet dining restaurant was served in Red Spice. “When we first opened Okada,” said VP of Food and Beverage Andreas Balla, “we knew that in the casino DNA, we had to have Chinese cuisine. Filipinos love Chinese food. We also knew we needed Korean food because we cater to many Korean players. And every hotel in the Philippines has a buffet restaurant.” Having tried three restaurants already and enjoying them all, we wondered what was next.

Vice President of Hotel Operations Rob Scott

“We don’t want to look at what everybody else is doing and copy. We must look at our competitors and stay ahead of the game, but it’s mainly about looking at ourselves. What do we do? How can we improve our service? We listen to the guests. Some of our promotions are great, but some are not well received. We look at things that work and push them. We look at things that aren’t as popular or successful and examine those as well,” said Scott. One of Okada’s plans involves an interactive obstacle course akin to the television show Ninja Warrior. The garden, a facility overlooking Manila Bay, is planned for reopening. For those who want to celebrate a special Mother’s Day, there will be promotions in the restaurants and the hotel.

The beautiful interiors of the Italian restaurant La Piazza

Our next dinner was in the ultra-satisfying La Piazza. We expected to be served pizzas but soon realized there was more to this upscale Italian restaurant. First were the mocktails, aptly named “Queen of Hearts” and “The Winner Takes It All”—for the fruitiness of the former, and a thorough mix of spicy, sweet, and sour flavors of the latter. It wasn’t lost on us that Okada has the biggest casino in Metro Manila. Next came the meaty polpette alla Milanese, then the creamy pasta e fagioli, and finally, the crown jewel, ravioli e spinaci. We couldn’t get enough of it. No wonder; the chef came out to tell us that pasta was his specialty. The Chilean sea bass followed, then the costeleta alla Milanese, or Iberico pork rack. Dessert was meringue with strawberry compote, creme fraiche, and strawberry gelato. “I give the chefs the freedom to run the kitchen. They should be able to express themselves and their creativity. It’s a balance of giving the guests what they want or, in some instances, trying to educate them and get them to try new things. And then we see if it works or not,” said Balla.

The next day at Enbu Japanese restaurant, we had delicious ramen topped with nori and fishcake. We were also served several sushi sets, including salmon, mango, cream cheese, white onion maki, salmon skin, shrimp and cucumber maki, and tamago, maguro, and salmon sushi. After eating at Enbu, we strolled around the mall, which included some of our favorite shops. It was a surprise to find a Jollibee outlet at the end of one strip. “If you want to spend 200 pesos for a meal here at Okada, you can. You can also spend 20,000 pesos. The sky’s the limit,” Balla said.

But besides the restaurants, the casino, and the mall, what really makes Okada different? Is it the fact that they have the largest casino? Is it because they practice sustainability wherever they can, from the use of energy-saving technology, down to the food, which uses cage-free chickens and forbids sharksfin and foie gras? Is it the Forbes 5-star rating, which puts them in the same category as only 12 other hotels in Manila? Perhaps all of the above. But ultimately, said Scott, “it’s about our people, our staff. They communicate with the guests, they listen, and ensure they are happy.”

THE OKADA DIFFERENCE

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