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Category: Food

Marco Polo whips up holiday feast in Festive Buffet

Marco Polo Plaza Cebu unveiled in a special preview its Festive Buffet set for the Christmas season, and it is another level of delicious. Available from December 16-23 and 26-30,…

Marco Polo Plaza Cebu unveiled in a special preview its Festive Buffet set for the Christmas season, and it is another level of delicious.

Available from December 16-23 and 26-30, 2017 at Cafe Marco, the grand feast will include such holiday treats as prime beef, roast turkey, sugar glazed ham, English fruitcake, ensaymada, bibingka, pumpkin pie, black forest Christmas log, and assorted cookies.

Also in the menu are traditional Filipino fares like puto bumbong, macaroni salad, chicken relleno, and Filipino macaroons.

Marco Polo Festive Buffet

Roast Turkey.

Festive Buffet rates

MyCebu.ph was among a group of media and bloggers invited to try out the Festive Buffet in a special preview of the culinary offering last December 5 at Cafe Marco.

The holiday season dishes included in the Festive Buffet are on top of Cafe Marco’s international spread.

Buffet rates start from P1,250 net per person during lunch and P1,540 net per person at dinner.

Marco Polo festive buffet

Christmas ensaymada

Roast turkey

During the special preview, Marco Polo Plaza sous chef Luigi Mangubat showed how to properly carve up a roast turkey. He said that turkey has both red and white meat.

Red meat makes up the thigh and leg part while white meat can be found in the breast area.

Cafe Marco’s roast turkey comes with a special cranberry sauce and you can have it at home, too.

Marco Polo Festive Buffet

Bibingka

Holiday favorites

Manna Alcaraz, Marco Polo Plaza Cebu Communications Manager, said they now accept orders for USDA roast beef, roast turkey, pineapple glazed ham, and chicken relleno.

Why not complete your festive table at home with Marco Polo’s classic take on some of these holiday favorites?

  • USDA roast beef (7 kg) – P7,000
  • Roasted turkey (7 kg) with side dishes – P5,500
  • Pineapple glazed ham (4.5 kg) – P3,800
  • Chicken relleno – P2,500

Orders require a lead time of two days. For bookings and reservations, email hospitality.ceb@marcopolohotels.com or call (032) 253-1111 local 8429.

Marco Polo Festive Buffet

Marco Polo Christmas Festive Buffet

Stollen Bread

 

Marco Polo Plaza Christmas Festive Buffet

Cherry Christmas Ensaymada and Christmas Ensaymada

 

Marco Polo Christmas Festive Buffet

 

Marco Polo Christmas Festive BuffetWaldorf Salad.

 

Marco Polo Festive Buffet

Macaroni Salad

 

Marco Polo Festive Buffet

Sugar-Glazed Ham

 

Marco Polo Plaza Cebu festive buffet

 

Marco Polo festive buffet

Puto Bumbong.

 

Marco Polo Plaza festive buffet

Macaroons.

 

MArco Polo Plaza Cebu festive buffet fruit cake

Fruit Cake.

 

Marco Polo Plaza Festive Buffet chicken relleno

Chicken Relleno.

 

Marco Polo Christmas buffet

 

Marco Polo Plaza festive buffet

Pumpkin Pie

 

Marco Polo Christmas buffet

Christmas Log.

 

Marco Polo Festive Buffet

Marco Polo Plaza sous chef Luigi Mangubat shows how to properly carve up a roast turkey.

 

Marco Polo Plaza  |Christmas buffet

CHRISTMAS SPREAD. Marco Polo Plaza Cebu’s Festive Buffet set for the Christmas season is available from December 16-23 and 26-30 at Cafe Marco.

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Golden Prince Hotel and Suites relaunches Q Cafe with new look, more menu offerings

Q Cafe at Golden Prince Hotel and Suites strengthens existing recipes and adds more choices, as it refreshes the brand look with a miniature cup of coffee infused with a…

Q Cafe at Golden Prince Hotel and Suites strengthens existing recipes and adds more choices, as it refreshes the brand look with a miniature cup of coffee infused with a golden aroma.

“Relaunching the Q Cafe is part of efforts to step up our game through constant improvement of our services and amenities, especially now that Golden Prince Hotel has been awarded a 4-star status,” said Vice President for Corporate Communications Aaron Que.

Q Cafe Golden Prince Hotel

New menu offerings

Positioned as a trendy neighborhood cafe outlet, Q Cafe now serves meals in addition to the regular offerings of pastries, sandwiches, pasta and beverages like frapponillas and fresh fruit shakes. Other new additions to the menu include assorted cupcakes and various pies.

Under pasta, Q Cafe already carries bolognese, carbonara, and aglio olio.

Q Cafe, which is open 24 hours from Monday to Sunday, also now offers breakfast items and has brought back that well-loved Filipino specialty pochero in the menu.

QCafe at Golden Prince Hotel

RELAUNCH. Vice President for Corporate Communications Aaron Que talks about the relaunching of Q Cafe at Golden Prince Hotel and Suites.

Q Cafe bestsellers

All-time favorites like the ube and cheese ensaimada, whole cakes or slices, and the five seasons halo-halo have been retained. Que said the five seasons stand for the top five halo-halo ingredients: ube, leche flan, nangka, mango, and buko.

The new and improved menu retains as well the signature specialty coffee.

According to Que, Q Cafe’s new brand look signifies their dedication to creating the perfect coffee shop experience for customers.

QCafe at Golden Prince Hotel

Pochero

Season offerings

Perfect for home and office parties are the Christmas party-to-go packages that offer such selections as beef salpicao, fish fillet in sweet and sour, crispy fried chicken, beef caldereta, special bam-i, orange country ribs, chow pat chin, spaghetti bolognese, aglio olio, fried rice, and fruit salad.

At the end of every weekday, Q Cafe celebrates with Frapponilla Friday, when the espresso-based ice blended drinks only cost P100 per order.

QCafe Golden Prince Hotel

On Frapponilla Friday, the espresso-based ice blended drinks only cost P100 per order.

Another sweet offering: You get a free cup of freshly brewed coffee for every purchase of a slice of cake priced at only P120.

Q Cafe is located at the ground floor of Golden Prince Hotel (Tower 2) at Acacia Street corner Archbishop Reyes Avenue, Cebu City.

More photos of QCafe relaunch

QCafe Golden Prince Hotel

 

QCafe Golden Prince Hotel

 

QCafe Golden Prince Hotel

 

QCafe Golden Prince Hotel

 

QCafe Golden Prince Hotel

 

QCafe at Golden Prince Hotel & Suites

 

QCafe at Golden Prince Hotel & Suites

 

QCafe at Golden Prince Hotel & Suites

 

QCafe at Golden Prince Hotel & Suites

 

QCafe at Golden Prince Hotel & Suites

 

QCafe at Golden Prince Hotel & Suites

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Detox Bar health drinks, food now in TONIQ Juice Bar

Health drinks, cold-pressed juices, vegan smoothies, and whole foods by the Detox Bar will be available in TONIQ Juice Bar. The Detox Bar and TONIQ Juice Bar not only want…

Health drinks, cold-pressed juices, vegan smoothies, and whole foods by the Detox Bar will be available in TONIQ Juice Bar.

The Detox Bar and TONIQ Juice Bar not only want to offer better food choices but also help educate and promote lifestyle change as a way to wellness and environmental well-being.

TONIQ Juice Bar is located at the 4th floor of Ayala Center Cebu and at the upper ground floor of SM City Cebu. Orders may also be made at online delivery service via Food Panda.

Detox Bar Cebu TONIQ

TONIQ Juice Bar is located at the 4th floor of Ayala Center Cebu and at the upper ground floor of SM City Cebu. Orders may also be made at online delivery service via Food Panda.

“Partnering with TONIQ team provides better opportunity for me to realize my vision of the company in extending opportunities to the farmers and everyone in the company to the local community. This is my commitment that in every product and service that we offer resonates my uncompromising advocacy towards health and the environment,” said Anne Dala, the founder and owner of The Detox Bar.

Through the partnership, TONIQ will soon become an all naturally-farmed and locally produced health and wellness place that will serve a unique variety of crafted health drinks and plant-based food which will be affordable and accessible to everyone, the company said.

TONIQ will offer The Detox Bar’s comprehensive healthy menu from breakfast to dinner such as Superbowl Breakfast, Oats Champorado with Cacao Nibs, various Rice Bowl options, organic salads, pasta, pizza, soup, wraps and sandwiches, and desserts.

Detox Bar Cebu

HEALTH DRINKS. The Detox Bar’s products are now available at TONIQ.

Starting November 25, aside from The Detox Bar’s signature plant-based meals and brewed health drinks, its flagship product “3-day Detox Program” for natural healing and weight-loss will be also available in TONIQ Outlets.

“These products are 100% all-natural which is guaranteed safe and healthy for people of all ages. Even kids would love our detox juices and meals. Aside from that, I conduct wellness coaching and cooking demos with my clients for me to be able to help them assess their health needs too,” Dala said.

Dala shares her knowledge in integrative nutrition through Food Revolution, an international movement that aims to combat malnutrition and obesity. She also expanded her services by providing customized diet-plan packed meals through her Real-food Delivery for busy people who have no time in preparing good food.

Anne Dala Detox Bar Cebu

ADVOCACY. The Detox Bar owner and founder Anne Dala says their products “are 100% all-natural which is guaranteed safe and healthy for people of all ages.”

“God intended to create fruits and vegetables for our consumption and this isn’t only limited to filling and satisfying our tummies but more than anything, to heal us naturally as well,” Anne remarked.

To learn more, Like Detox Bar-Cebu and TONIQPH on Facebook. You may also contact them at (6332) 2547864, 09985893356, or 09171580984 or info.thedetoxbar@gmail.com.

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Blu Bar and Grill pairs great food, fantastic wines in Moonlit Wine Dinner

Seafood on ice, it said on the menu. It doesn’t quite describe the delight of an appetizer that formally started our Moonlit Wine Dinner at the Blu Bar and Grill…

Seafood on ice, it said on the menu. It doesn’t quite describe the delight of an appetizer that formally started our Moonlit Wine Dinner at the Blu Bar and Grill of Marco Polo Plaza Cebu.

Smoke enveloped the dish as it was brought to the table over exclamations of amazement, a pair each of fresh shrimps, mussels, scallops served atop a block of ice shaped like a bowl.

Marco Polo Moonlit Wine Dinner

MAIN COURSE. Marco Polo chefs slice roast tenderloin for serving to those who joined the Moonlit Wine Dinner at the Blu Bar and Grill.

It came with the perfect complements: half a slice of lemon wrapped in a dainty net to trap the seeds when squeezed, spicy tomato-based dip, and a glass of Baron de Philippe de Rothschild Reserva Especial Chardonnay from Chile.

Our wine-pairing dinner just started, but it was easy to see we were in for a treat.

Moonlit Wine Dinner at the Blu Bar and Grill of Marco Polo Plaza Cebu

SEAFOOD ON ICE. Smoke enveloped the dish as it was brought to the table over exclamations of amazement, a pair each of fresh shrimps, mussels, scallops served atop a block of ice shaped like a bowl.

Culinary creations

We savored the foie gras paté with a glass of carmenere in between conversations that hopped from good food to family and reminisces of travel, in particular Taiwan, because we happened to be seated near a Taiwanese working for a Japanese IT company in Cebu.

The main course was Churrasco, and it included freshly roasted tenderloin slices and lamb cubes, sausages, pork belly, and fish fillets. We enjoyed the meat selections from both land and sea with another glass of red wine, this time poured from a bottle of Baron de Philippe de Rothschild Escudo Rojo.

Moonlit Wine Dinner at the Blu Bar and Grill of Marco Polo Plaza Cebu

MAIN COURSE. The main course was Churrasco, and it included freshly roasted tenderloin slices and lamb cubes, sausages, pork belly, and fish fillets. This was paired with a bottle of Baron de Philippe de Rothschild Escudo Rojo.

Marco Polo Plaza Cebu’s Moonlit Wine Dinner combined creations by the culinary geniuses of the Blu Bar and Grill and wines from Chile distributed by Titania Wine Cellar, Inc., said General Manager Mr. Brian Connelly.

“It’s not just the fact that the food and wine are both great, but the way we put them together to complement each other,” Mr. Connelly told dinner guests shortly before the start of the dinner.

Moonlit Wine Dinner at the Blu Bar and Grill of Marco Polo Plaza Cebu

PISTACHIO ice cream on warm choco lava topped with vanilla sauce, paired with a glass of merlot.

Dinner with moonshine

Manna Alcaraz, Marco Polo Plaza Cebu Communications Manager, said the wine-pairing dinner was intentionally scheduled last October 27, 2017 when it was waxing towards a full moon.

She added that the initial plan is to hold it one night every month when there is a lot of moonshine but they would probably start with quarterly Moonlit Wine Dinner events for now.

The first Moonlit dinner introduced wines manufactured under the Baron de Philippe de Rothschild brand and distributed in the Philippines by Titania Wines.

Moonlit Wine Dinner at the Blu Bar and Grill of Marco Polo Plaza Cebu

ROAST PORK. One of the many highlights of a great evening: delicious food, good wines, and great company.

Fine wine selections

Mr. Connelly said the wines that accompanied the food, from the chardonnay and escudo rojo to cabernet sauvignon, include some very fine selections from Chile.

From a full main course, we feasted on a selection of cheeses washed down with the Baron de Philippe de Rothschild Reserva Especial Cabernet Sauvignon.

Dinner ended on a sweet note with pistachio ice cream on warm choco lava topped with vanilla sauce, made all the sweeter by a glass of merlot.

Interested in this incredible extravaganza of food and wine? Call Marco Polo Plaza Cebu at +6332 253 1111 for the next wine pairing dinner schedule.

More photos of Moonlit Wine Dinner

Moonlit Wine Dinner at the Blu Bar and Grill of Marco Polo Plaza Cebu

GOOD FOOD, GREAT COMPANY. Our table with Manna Alcaraz (raising wine glass), Marco Polo Plaza Cebu Communications Manager, writer Dr. Nestor Alonso (standing) and staff of Titania Wines.

 

Moonlit Wine Dinner at the Blu Bar and Grill of Marco Polo Plaza Cebu

CHEESES. This plate was paired with Baron de Philippe de Rothschild Reserva Especial Cabernet Sauvignon.

 

Moonlit Wine Dinner at the Blu Bar and Grill of Marco Polo Plaza Cebu

FOIE GRAS PATE paired with a glass of carmenere.

 

Moonlit Wine Dinner at the Blu Bar and Grill of Marco Polo Plaza Cebu.

MAIN COURSE. Meat selections.

 

Moonlit Wine Dinner at the Blu Bar and Grill of Marco Polo Plaza Cebu

FOOD, WINE PAIRING. Marco Polo Plaza Cebu General Manager Mr. Brian Connelly watches fireworks after opening Moonlit Wine Dinner. “It’s not just the fact that the food and wine are both great, but the way we put them together to complement each other,” he says.

 

Moonlit Wine Dinner at the Blu Bar and Grill of Marco Polo Plaza Cebu

MARCO POLO CHEFS get a much-deserved applause from the dinner guests.

 

Moonlit Wine Dinner

MOONLIT WINE DINNER combined creations by the culinary geniuses of the Blu Bar and Grill and wines from Chile distributed by Titania Wine Cellar, Inc.

 

Moonlit Wine Dinner at the Blu Bar and Grill of Marco Polo Plaza Cebu

MEAT SELECTIONS.

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Lechon paksiw, sisig, scallops now on the menu at Hukad, Golden Cowrie

Lechon Paksiw, Lechon Sisig, and Bay Scallops – these are the newest mouthwatering dishes you can enjoy at Hukad, Golden Cowrie, and Golden Cowrie Filipino Kitchen. No talk of Cebu…

Lechon Paksiw, Lechon Sisig, and Bay Scallops – these are the newest mouthwatering dishes you can enjoy at Hukad, Golden Cowrie, and Golden Cowrie Filipino Kitchen.

No talk of Cebu food ends without the mention of lechon. While nothing compares to fresh-off-the-pit whole lechon, there are various other ways to enjoy it after. Two of the most popular are paksiw and sisig.

Golden Cowrie Hukad scallops

BAY SCALLOPS WITH TABA NG TALANGKA. This dish is baked in cheese and combined with tasty crab fat to give it that burst of flavor.

Hukad and Golden Cowrie’s Lechon Paksiw is given a fresh yet traditional take, with choice cuts of lechon belly cooked in vinegar and soy sauce. Lechon Sisig, on the other hand, is a new spin on the classic pulutan, with lechon belly sautéed in aromatic spices that will keep you coming back for a second round.

Another recent addition to the menu is the Bay Scallops with Taba ng Talangka. Paying homage to Cebu’s abundance of seafood, this dish is baked in cheese and combined with tasty crab fat to give it that burst of flavor.

Golden Cowrie Hukad lechon paksiw

LECHON PAKSIW is given a fresh yet traditional take, with choice cuts of lechon belly cooked in vinegar and soy sauce for a familiar, comforting flavor.

In Cebu, Lechon Paksiw and Lechon Sisig are available at Salinas, Golden Cowrie SM City Cebu, Mactan, A.S Fortuna and Lahug and Hukad Cybergate, SM Seaside and Parkmall. Bay Scallops with Taba ng Talangka is offered in all branches. For those in the north, check out the newly-opened Hukad Danao.

Visit www.alwaysafeast.ph to know more about this proudly Cebuano restaurant. For deliveries contact (032) 233-4243 and (032) 233-3278. (Press Release)

Golden Cowrie Hukad sisig

LECHON SISIG is a spin on the classic pulutan, with lechon belly sautéed in aromatic spices that will keep you coming back for a second round.

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SaladStop! brings “freshness back to the table” with healthy salads

Fresh ingredients sourced locally, homemade dressings made daily, and a wide variety of healthy options for your bowl of greens. These are what SaladStop! offers, a company official said in…

Fresh ingredients sourced locally, homemade dressings made daily, and a wide variety of healthy options for your bowl of greens. These are what SaladStop! offers, a company official said in a recent press event in Cebu.

“What we take to heart at Salad Stop is the whole sourcing and farm-to-bowl concept. In Cebu, we are sourcing 99% of our produce locally. We work with the local farmers and the only item imported from Manila is our spinach. All the rest we source here,” said SaladStop! director and co-owner Katherine Desbailles Braha.

What SaladStop! wants to do is “bring freshness back to the table.”

SaladStop Cebu

OH CRAB LAH! This is inspired by a favorite Singapore dish, the chili crab. This bowl is a mix of romaine, crab sticks, grated eggs, vermicelli, cherry tomatoes, red onions, croutons, and Singapore Chili Crab.

Very good response in Cebu

Braha was in Cebu last October 17 for a media event in the SaladStop! at the Ayala Center Cebu, the company’s 10th outlet in the Philippines and the first outside Manila.

SaladStop! Cebu has been open since July and the response has been “very, very good,” said Braha.

“We were very pleasantly surprised by Cebu. We were expecting it to be a little bit slower than Manila but definitely we’ve seen a huge crowd,” Braha said in an interview. She said they decided to open in Cebu upon frequent requests via social media of their Manila customers.

SaladStop! offers a wide variety of healthy choices, Braha said, comprising 60 different toppings and 18 homemade dressings.

SaladStop Cebu

SALADSTOP! IN CEBU. SaladStop! director and co-owner Katherine Desbailles Braha talks about the restaurant in an event with bloggers and journalists in their branch at the Ayala Center Cebu.

Homemade dressings made daily

“We take pride in our dressings. Everything is homemade so we don’t use any paste. Because it’s made from scratch, it has a 2-day shelf life and we have to do it daily,” she said.

At SaladStop!, “diners can either make their own or try 10 specially crafted signature salads and wraps.”

The restaurant highlights what they call as the “Eat Wide Awake” movement, which stresses the importance of proper nutrition and diet toward a healthy lifestyle.

SaladStop Cebu

TUNA SAN is a delicious mix of romaine, seared tuna, avocado, edamame, cherry tomatoes, mandarin orange, sesame seeds, and Wasabi Honey Soy.

“To us an important question is where the food comes from and also for us to be 100 percent transparent,” she said. Braha said people can use their website to make their own salads and calculate the nutritional information.

SaladStop! has an app that allows people in Singapore, where they started, to pre-order and earn points. This will be made available to Cebu next year yet.

SaladStop Cebu

HAIL CAESAR is a wrap of romaine, shaved parmesan, grated eggs, croutons, bacon bits, and classic caesar.

Good-tasting and healthy food

“Contrary to popular belief that good-tasting food can only be prepared fast if it’s unhealthy, the Desbailles family proved everyone wrong by establishing SaladStop! in Singapore back in 2009. The very first store offered a number of quick and healthy but flavorful alternatives to a society that was increasingly dependent on fast food,” the company said in its information sheet.

With their Eat Wide Awake push, SaladStop! said they want people to “stop and think about their food. Understand where it comes from and dream about the hands, soil, and time that made it possible.”

Braha said the company is considering to open another branch in Cebu next year. They will open 2 more outlets in Manila this year. SaladStop! is currently present in Singapore, Japan, and Indonesia. She said they will soon open in Barcelona and Korea.

SaladStop Cebu

GO GEISHA. This bowl contains romaine, red and white cabbage, firm tofu, asparagus, carrot, soba noodles, snow peas, edamame, cucumber, sweet corn, sesame seeds, and Japanese miso.

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Cafe Marco whips up authentic Indian feast in Khana

Spices and herbs plus robust flavors equal one incredible buffet experience as Marco Polo Plaza Cebu celebrates the Indian festival of lights Diwali with the culinary event Khana from October…

Spices and herbs plus robust flavors equal one incredible buffet experience as Marco Polo Plaza Cebu celebrates the Indian festival of lights Diwali with the culinary event Khana from October 17-24, 2017.

All throughout the food festival, the hotel´s buffet restaurant Cafe Marco will feature a menu of dishes paying tribute to the gastronomic adventure that is India.

Marco Polo is known for having the best food in Cebu and reinforces this reputation through culinary experiences like Khana, said hotel general manager Brian Connelly.

Marco Polo Khana Indian food festival

CAFE MARCO will feature Indian dishes during its Khana culinary journey that runs until October 24.

Culinary festival

Chicken tandoori, massala and curry meals, kebabs, several kinds of chutney, chapati, samosas, naan and roti are just a few dishes available for lunch and dinner at Cafe Marco during Khana.

Desserts include delectable concoctions like the carrot halva, falooda, jalebi, chai tea ice cream, and rose cheesecake.

Marco Polo Khana Indian Food Festival

Roast goat and biryani rice.

The culinary fest is aptly named Khana, which means food in Hindi. To ensure that the intricacies of India´s cuisine, one of the most colorful and diverse in the world, is presented to perfection, Marco Polo Plaza Cebu has taken on Judeline L. Murjani as event consultant.

Authentic Indian dishes

Murjani, a Cebuana married to an Indian national and the mother of former Miss Cebu Namrata Neesha, brought as usual her repertoire of experience and skills to the Cafe Marco kitchen.

She and Cafe Marco´s world class chefs prepared a line-up of dishes that make up an authentic and fitting Indian feast for Diwali. (Full listing of  dishes at the end of this article)

Marco Polo Khana Indian food festival

Aloo Gobi Massala

Khana promises to be an exciting culinary journey with a special buffet lunch rate of P880 net per person from Mondays to Saturdays. Dinner buffet rate is P1,440 net per person.

Celebrate the Festival of Lights and experience a wonderful week of authentic Indian dishes, only at Cebu City’s finest.

Marco Polo Plaza Cebu Khana culinary journey

DIWALI. Marco Polo Plaza Cebu general manager Brian Connelly lights the rangoli to mark the start of Khana culinary journey.

More photos of Khana culinary journey

Marco Polo Plaza Cebu Khana food festival

 

Marco Polo Plaza Cebu Khana indian food festival

 

Marco Polo Plaza Cebu Khana indian food festival

 

Marco Polo Plaza Cebu Khana indian food festival

Chickpea Dal Tadka

 

Marco Polo Plaza Cebu Khana indian food festival

Chili pickles

 

Marco Polo Plaza Cebu Khana indian food festival

Vegetable and Chicken Samosa with Chili Pakoora.

 

Marco Polo Plaza Cebu Khana indian food festival

Gulab Jamun

 

Marco Polo Plaza Cebu Khana indian food festival

Kushmar Salad

 

Marco Polo Plaza Cebu Khana indian food festival

Lamb Roganjosh

 

Marco Polo Plaza Cebu Khana indian food festival

Palak Paneer

 

Marco Polo Plaza Cebu Khana indian food festival

Peda

 

Marco Polo Plaza Cebu Khana indian food festival

Rose Cheesecake

 

Marco Polo Plaza Cebu Khana indian food festival

Lentil Salad

 

Marco Polo Plaza Cebu Khana indian food festival

Culinary consultant Judeline Murjani .

 

Marco Polo Plaza Cebu Khana indian food festival

Former Miss Cebu Namrata Neesha Murjani.

 

Marco Polo Plaza Cebu Khana indian food festival

Dancers perform a number to mark the opening of Khana.

 

Full Khana menu

  • Lamb Shish Kebab
  • Lamb Roganjosh
  • Lamb Vindaloo
  • Lamb Kebabs
  • Lamb Haryali
  • Lamb Kofta
  • Prawn Biryani
  • Vegetable Biryani
  • Jeera Rice
  • Chili Pakoora
  • Aloo Gobi Massala
  • Chickpea Dal Tadka
  • Vegetable Pakoora
  • Mixed Seafood Curry
  • Goan Fish Curry
  • Prawn Kebab
  • Fish Sarsowali
  • Whole Fish Massala
  • Gulab Jamun
  • Carrot Halva
  • Apple Jalebi
  • Falooda
  • Savory Lassi
  • Barfi
  • Bomra’s Tomato Salad
  • Fish Tikka Salad
  • Baingan Bharta
  • Lentil Salad with Panier
  • Chana Masala
  • Indian Potato Salad
  • Vegetable Samosa
  • Chicken Samosa
  • Papadum
  • Chapati
  • Naan
  • Roti
  • Moong Dal Soup
  • Chicken Mullingatawny
  • Vegetable Curry Soup
  • Raita
  • Green Chutney
  • Mango Chutney
  • Tamarind Chutney
  • Chicken with Gravy
  • Whole Chicken Tandori
  • Chicken Korma Curry
  • Chicken Tikka Massala
  • Chicken Kebab
  • Aloo Prata
  • Chai Tea Ice Cream
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Heavenly flavors define Marco Polo Plaza Cebu’s Signature Six

Get ready for a mouthwatering experience coming your way, as Marco Polo Plaza Cebu makes easily accessible to dining guests its Signature Six culinary creations. The hotel bestsellers adobo, mango…

Get ready for a mouthwatering experience coming your way, as Marco Polo Plaza Cebu makes easily accessible to dining guests its Signature Six culinary creations.

The hotel bestsellers adobo, mango cheesecake, ensaimada, malicious cookies, silk road iced coffee, and earl grape iced tea are now available in the different Marco Polo dining outlets.

Diners can have their daily fill of an all-time favorite Filipino dish, the adobo, since it now forms part of the extensive Cafe Marco buffet. Whether it’s pork, chicken, seafood, or vegetables marinated in vinegar, soy sauce, and garlic, guests are sure to have their adobo fix anytime at Cafe Marco.

Marco Polo Plaza Cebu Signature Six

Marco Polo Plaza Cebu’s renowned Malicious Cookies.

Best dessert

Aside from being served in the buffet, Marco Polo’s award-winning malicious cookies can be had at the Lobby Lounge to pair with your favorite coffee or tea. Guests may also choose to order a box or two to bring with them when they go.

These maliciously tempting chocolate chip cookies have received several recognitions and have been hailed as one of the Best Desserts in the Philippines.

Marco Polo Plaza Cebu Signature Six

Silk Road Iced Coffee

Silk Road Iced Coffee

Marco Polo Plaza Cebu brings coffee to another level with its blended iced frappuccino that combine overnight-infused coffee with cinnamon syrup and milk, marshmallow, and Italian meringues.

The delectable concoction is then topped with cinnamon s’mores that is warmed to perfection.

Marco Polo Plaza Cebu Signature Six

Adobo

Earl Grape Iced Tea

Not a coffee person? Try out the refreshing Earl Grace Iced Tea. It’s earl grey tea flavored with crushed seedless green grapes and elderflower syrup. It is served in a gorgeous set-up that’s perfect for an Instagram post. Or two.

Th blended coffee and earl grey tea may be ordered from any of the hotel’s dining outlets including the Blu Bar and Grill.

Luscious pastries

When it comes ensaimadas and mango cheesecake, Marco Polo has both down to perfection. The ensaimadas are the perfect merienda and pasalubong treats. You can enjoy it as a solo or for takeaway in a box of three or six.

The hotel mango cheesecake is sweet, creamy, and topped with luscious Cebu mangoes. You many not know it but the cheesecake’s crust is made of crushed malicious cookies.

More photos of Marco Polo Plaza Cebu Signature Six Launch

Marco Polo Plaza Cebu Signature Six

Marco Polo Plaza Cebu is also known for its delicious ensaimada, which is a favorite pasalubong item of guests.

 

Marco Polo Plaza Cebu Signature Six

Earl Grape Iced Tea

 

Marco Polo Plaza Cebu Signature Six

S’mores for the Silk Road Iced Coffee

 

Marco Polo Plaza Cebu Signature Six

Mango cheesecake

 

Marco Polo Plaza Cebu Signature Six

Silk Road Iced Coffee is delicious and not overly sweet.

 

Marco Polo Plaza Cebu Signature Six

A demonstration on how to prepare Silk Road Iced Coffee.

 

Marco Polo Plaza Cebu Signature Six

Mango cheesecake

 

Marco Polo Plaza Cebu Signature Six

This is how Earl Grape Iced Tea is prepared.

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Waterfront hotels in Cebu highlight modern Cebuano flavors in food fest

Ordinary bread, the common danggit, and dried green mango become the creme de la creme of appetizers under the expert hands of celebrity chef Tristan Encarnacion in a food feast…

Ordinary bread, the common danggit, and dried green mango become the creme de la creme of appetizers under the expert hands of celebrity chef Tristan Encarnacion in a food feast featuring the Flavors of Cebu at the Waterfront hotels in Cebu and Mactan.

The Waterfront Cebu City Hotel and Casino and Waterfront Airport Hotel and Casino Mactan have extended the culinary celebration of “Modern Filipino Taste” at the two UNO branches up to November, adding more Cebuano choices in the wide selection of Pinoy dishes available at the buffet.

Watrfront Flavors of Cebu

APPETIZER. Chef Tristan Encarnacion prepares an appetizer of danggit atop crispy bread and topped with diced green mangoes and tomato sorbet.

Chef Tristan revealed during the media launch of Flavors of Cebu that the bread, the base of his starter concoction, can be easily sliced and rolled thin if it is chilled first.

His newest appetizer creation involves putting ground danggit atop the crispy bread and topping it with diced green mangoes and tomato sorbet.

Waterfront Flavors of Cebu

Chef Tristan presents the new appetizer he whipped up from danggit and bread.

Cebuano food flavors

Guests during the launch also saw Chef Tristan in action as he hatched up the favorite dessert of Waterfront Cebu City General Manager Anders Hallden.

Vanilla ice cream got wok-fried and rum-glazed. A topping of cashew nuts and caramel syrup finished off the delectable treat.

Waterfront Flavors of Cebu

WOK-fried and rum-glazed vanilla ice cream with a topping of cashew nuts and caramel syrup.

Mr. Hallden said they’ve added to the UNO buffet food creations of Chef Tristan that highlight Cebuano flavors given a new delicious spin.

Pinoy culinary treats

On top of these dishes, both UNO branches in the Waterfront hotels in Cebu City and Mactan continue to serve the menu of traditional Filipino treats injected with mouth-watering twists by culinary world power couple Chef Roland and Chef Jackie Laudico.

Waterfront Cebu Flavors of Cebu

Paella.

Diners get to enjoy such culinary treats as the pinahungawang isda sa mangga, lechon baka sa kalabasa at mangga, ampalaya na may itlog, des pancit toh, paella one and two, bacon bagnet, and kinilaw.

Buffet rate is P898 per person and the Waterfront hotel in Cebu City has an ongoing promo where 15 guests in a group pay only for the price of 10.

More photos of the event

Waterfront Cebu Flavors of Cebu

Different kinds of dried fish and squid.

 

Waterfront Cebu Flavors of Cebu

Pinahungawang isda sa mangga and lechon baka.

 

Waterfront Cebu Flavors of Cebu

Bacon bagnet

 

Sisig.

 

Different kinds of sauces.

 

Waterfront Cebu Flavors of Cebu.

More appetizers.

 

Waterfront Cebu Favors of Cebu.

Ensaladang talong.

 

Waterfront Cebu Flavors of Cebu.

Different types of cheese and nuts.

 

Waterfront Cebu Flavors of Cebu

Local desserts.

 

Waterfront Cebu Flavors of Cebu

More desserts.

 

Waterfront Cebu Flavors of Cebu

Mousse

 

Waterfront Cebu Flavors of Cebu

Appetizer with mangga and cheese.

 

Waterfront Cebu Flavors of Cebu

Waterfront Cebu City General Manager Anders Hallden and chef Tristan Encarnacion

 

Waterfront Cebu Flavors of Cebu

Chef Tristant and Waterfront Cebu City staff with bloggers and writers who attended the event.

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Casa de Cacao offers tablea tales, chocolate indulgence

A short lesson on the cacao plant that turns into a decadent feast, Raquel Choa’s The Chocolate Journey at the home she calls Casa de Cacao is an experience that…

A short lesson on the cacao plant that turns into a decadent feast, Raquel Choa’s The Chocolate Journey at the home she calls Casa de Cacao is an experience that is not to be missed.

Imagine an afternoon of sikwate (chocolate drink) in any flavor you can think of: sweet, dark, spicy, flavored with hibiscus, jasmine, or mint.

Mix and match your warm cup with variety of chocolate-based goodies: cookies, crispies, brownies, cakes.

Settle down as the woman behind Ralfe Gourmet and The Chocolate Chamber (TCC) tells you the bittersweet story behind her love affair with chocolate and the need to recreate Maria Cacao’s palace in her Cebu residence.

Raquel Choa Casa de Cacao

SIKWATE. Raquel Choa prepares sikwate, a traditional chocolate drink, using a batirol inside Casa de Cacao, her recreation of the legendary Maria Cacao’s palace in the mountain.

Chocolate journey

This particular culinary indulgence, Ralfe Gourmet marketing manager Edu Pantino said, starts fittingly enough with the American evergreen tree that bears the beans from which chocolate is made.

“The Chocolate Journey of a thousand miles begins with one cacao step,” he cited, in reference to the intricate chocolate-making process and Choa’s journey as the woman behind the artisanal cacao-based food and products that are marketed under the Ralfe Gourmet brand.

Our welcome drink was sikwate with hibiscus.

He shared how the cacao plant grows large fruit pods from tiny flowers, what conditions allow it to flourish, and the process the beans go through – fermentation to roasting – before these are finely pounded and formed into the bitter chocolate rounds we call tablea.

Choa, aided by her kids and long-time staff, shows how they make tablea the old-fashioned way at Casa de Cacao. She then uses the newly-formed chocolate rounds to make Cebu’s famous sikwate using the wooden beater called batirol.

Cacao beans on different stages of fermentation in preparation for roasting.

Sikwate flavors

My favorite was the spicy sikwate which she made by grinding pieces of chili on a small platter, adding atsuete as flavor enhancer, and straining the mix into a jug of chocolate concoction simmering over a hot stove.

We tried a variety of flavors: sikwate with hibiscus, with mint, with jasmine.

Roasting of the beans.

The hot sikwate pairs perfectly with Choa’s cake creations baked without milk, eggs, and water: the torta de cerveza uses cerveza negra while torta de Francisco (hatched in anticipation of the visit of Pope Francis) is made with olive oil and wine.

When I thought I couldn’t take another bite, out came the choco ryza (chocolate crispies), cookies, and brownies courtesy of Choa’s kids and they were just too scrumptious to pass up.

Raquel Choa

Raquel Choa tells the story of Maria Cacao.

Casa de Cacao

Choa grew up with her grandmother’s stories about Maria Cacao, with her golden ship and resplendent palace in the balete tree. Although no human can ever see or visit this place, it didn’t ever stop Choa from wishing.

Casa de Cacao, venue of The Chocolate Journey, is Choa’s creative recreation of Maria Cacao’s palace in the mountain.

“Mi casa, su casa (My home is your home),” she would tell guests who go on The Chocolate Journey with her, adding it is the realm where chocolate is the artist’s medium.

Interested in joining The Chocolate Journey? Call +63917 827 2318 or email info@ralfegourmet.com for inquiries or reservations.

Casa de Cacao

Raquel Choa forms a cacao de bola while her son molds tablea during a press tour at Casa de Cacao.

Chocolate events

Some details:

The Chocolate Journey
Cacao Bean Evolution
Trails and Tales of Maria Cacao
Tablea 101

The rate is P1,500 per person for groups of 11-15, P1,800 for groups of 6-10, P2,100 per person for groups of 4-5, P3,000 per person for groups of 2-3, and P4,800 for one person going on The Chocolate Journey.

Casa de Cacao

Casa de Cacao, venue of The Chocolate Journey, is Raquel Choa’s creative recreation of Maria Cacao’s palace in the mountain.

Chocolate Stop
Hot choco at The Tsokolate Bar
Chocolate tasting
Rate is P550 per person.

Sikwate Ceremony
Tablea-making
Savoring Tablea
Rate is P1,000 good for five persons.

Raquel Choa Casa de Cacao

Raquel Choa’s cake creations baked without milk, eggs, and water: the torta de cerveza uses cerveza negra while torta de Francisco (hatched in anticipation of the visit of Pope Francis) is made with olive oil and wine.

 

Casa de Cacao

Spicy sikwate. Raquel Choa made this by grinding pieces of chili on a small platter, adding atsuete as flavor enhancer, and straining the mix into a jug of chocolate concoction simmering over a hot stove.

 

Cacao fruits.

 

Cacao beans

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Celebrity chefs reinterpret local cuisine in Waterfront hotels’ Filipino food fest

What happens when you dip kangkong leaves in a special batter with ground tamarind before deep-frying them to crispy pieces? You get sinigang bites, a new take on an old…

What happens when you dip kangkong leaves in a special batter with ground tamarind before deep-frying them to crispy pieces? You get sinigang bites, a new take on an old favorite, as the Waterfront hotels in Cebu give homage to homegrown Filipino food in a culinary festival that runs up to August 31, 2017.

The Waterfront Airport Hotel and Casino Mactan and Waterfront Cebu City Hotel and Casino in Lahug joined forces to celebrate Cebuano and Filipino cuisines in a food festival called “UNO’s Modern Filipino Taste: A Filipino Feast for All Senses.”

Waterfront UNO's Modern Filipino Taste

SINIGANG BITES. Chef Roland Laudico dips kangkong leaves in batter that includes ground tamarind as he explains their new take on traditional Filipino food. At left is Chef Jackie, the other half of the celebrity chef couple.

Culinary world power couple Chef Roland and Chef Jackie Laudico worked with Waterfront to come up with a menu of traditional Filipino treats injected with mouth-watering twists.

Mr. Anders Hallden, general manager of Waterfront Cebu City Hotel and Casino, and Mr. BenHur Caballes, hotel manager of Waterfront Airport Hotel and Casino Mactan, led the opening of the event at UNO, popular international buffet and a la carte cafe and restaurant.

Filipino cuisine reimagined

In another event held in line with the food festival, Chef Roland and Chef Jackie showed media and bloggers how the regular crispy kangkong can take on a novel taste with a new or extra ingredient.

The batter for the kangkong leaves is made up of the usual flour and baking soda but flavored with fine tamarind (sampaloc) powder to give it that extra kick.

Waterfront UNO's Modern Filipino Taste

KINILAW. With a sauce made of bell pepper roasted and pureed and seasoned with salt, pepper, and a bit of olive oil, this kinilaw is one you should try. Dijon mustard tops the dish.

The chefs also give the common table fare sisig a makeover, replacing pig’s head and liver with lechon leftover. It is spiced up with garlic, onions, chili, and kalamansi juice and topped with the Laudicos’ own sauce creation.

The kinilaw na isda gets a boost, too, in both methodology and ingredients. Soaking the fish in kalamansi and vinegar changes its taste so the Laudico chefs add these to the kinilaw last. Other differences in the kinilaw: the bell pepper is roasted and pureed and seasoned with salt, pepper, and a bit of olive oil. Dijon mustard tops the dish.

Chefs Lau, Jackie culinary creations

The celebrated husband-and-wife culinary geniuses updated old-time favorites, popular comfort food, and classic dishes by the subtle addition of new and enticing flavors and presenting them in ways that catch attention and whet the appetite.

“Cooking, like any facet of culture and art, keeps evolving and transforming in tune with changing lifestyles and the development of technology. The tastes we presented find a delicious common ground between heritage and technology. Thus, the flavors are familiar but surprising,” a press statement released by Waterfront quoted Chef Roland as saying.

Waterfront Chefs Roland and Jackie Laudico

CELEBRITY CHEFS Roland and Jackie Laudico with Waterfront Cebu City Hotel and Casino general manager Anders Hallden.

The Laudicos reinterpret such delicious selections as Balut Napoleon (layers of balut flavor plus shots of its savory juice), Ngohiong Cones served with a spicy sauce, Sinigang Bites (tamarind-spiced kangkong chips topped with bangus mousse), Palabok Bites, (the goodness of palabok topped with Carcar chicharon), Seafood Paella Negra (made with fresh seafood and squid ink), Paella Valenciana, Spicy Bellychon (oven-roasted pork belly with labuyo chili), Sushi Noy (Filipino maki topped with matambaka flakes), Queso de Bola Cheese Cake, and Tsokolate OH with Peanut Butter Mousse.

All throughout August, diners get to partake of these culinary creations at popular Cebu dining spot UNO in both Waterfront hotels in Cebu City and Mactan.

SISIG MAKEOVER. Chef Roland prepares their new take on the sisig, this time using leftover lechon, and served on a pouch made of dumpling wrappers.

 

More photos of UNO’s Modern Filipino Taste: A Filipino Feast for All Senses

 

 

Ngohiong cones and sinigang bites.

 

Paella

 

 

Sisig basket.

 

Spicy lechon belly

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Sushisake at Radisson Blu Cebu pairs fine sushi, sashimi with premium sake

When Radisson Blu Cebu flew in Chef Jeff Yalung from the Middle East for a taste test, they asked him to create Japanese food that’s more than the usual fare….

When Radisson Blu Cebu flew in Chef Jeff Yalung from the Middle East for a taste test, they asked him to create Japanese food that’s more than the usual fare.

His creation is now the centerpiece as Radisson Blu Cebu merges traditional Japanese cuisine with modern flavors and came up with new dining concept Sushisake.

Located at the upper lobby of the hotel, the newly-launched restaurant is small and intimate and offers a fine selection of sushi and sashimi prepared in traditional Edomae style as well as an impressive collection of premium sakes.

Sushisake Radisson

DYNAMITE SUSHI. Chef Jeff’s specialty combines tuna, salmon, grouper, and a creamy crab as topping.

Sushisake features the traditional and specialty rolls of Chef Jeff, who has over 10 years culinary experience with international hotel brands in the Middle East, said Radisson Blu Cebu director for sales and marketing Ann Olalo.

Sushisake menu

The menu carries sushi servings that deviate from or improve upon traditional flavors and ingredients.

Sushisake Radisson Blu

TRADITIONAL AND SPECIALTY ROLLS. Sushisake features traditional and specialty rolls paired with a premium sake collection.

One example is Chef Jeff’s dynamite sushi, which combines tuna, salmon, grouper and has creamy crab as topping.

“When you take a bite, something explodes in your mouth. That’s why we call it dynamite,” Yalung said during the restaurant’s recent launch.

Chef Jeff Yalung Radisson Blu Cebu

CHEF JEFF YALUNG has over 10 years culinary experience with international hotel brands in the Middle East.

Chef Jeff also offers the special california, so called since it combines ingredients other than the usual crab sticks and cucumber plus a secret sauce.

A few other specialties include the surf and turf, spicy crab roll, and dragon roll.

Sushi specialties

Olalo said Chef Jeff can do over 50 sushi varieties infused with his own rich sauces and marinades and even welcomes the opportunity to create more. This is what makes Sushisake different from other Japanese restaurants in Cebu.

Sushisake Radisson Blu

INTIMATE VENUE. Located at the upper lobby of the hotel, the newly-launched Sushisake is small and intimate.

She added that they envision Sushisake as innovative and trendsetting, and took great pains with the restaurant layout and furnishings.

The restaurant lights were inspired by chopsticks and the menu incorporated certain design elements: waves of the sea, a fishnet, and rice grain.

Sushisake is open from 6:00-10:00 p.m.daily. Guests are encouraged to make dinner reservations by calling (63 32) 402 9900 or by sending an email to reservations.cebu@radisson.com.

More photos of Sushisake

Radisson Sushisake

SAKE. Sushisake features an impressive collection of premium sakes.

 

Radisson Blu Cebu Sushisake

KANI SALAD of crabstick, cucumber, white cabbage, and orange tobiko with Japanese mayo and ponzu dressing.

 

Radisson Blu Sushisake

Fresh fruits.

 

Radisson Blu Cebu Sushisake

Mochi ice cream.

 

Radisson Blu Cebu Sushisake

Yuzu tart with sake meringue and green tea ice cream.

 

Radisson Blu Cebu Sushisake

Sesame seed panna cotta and coconut ice cream.

 

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Swiss goodness on the table in Cafe Marco in new culinary journey

Explore the rich culinary goodness of Switzerland in Café Marco from July 30 to August 04 as Marco Polo Plaza Cebu marks the 11th year of its Swiss culinary journey….

Explore the rich culinary goodness of Switzerland in Café Marco from July 30 to August 04 as Marco Polo Plaza Cebu marks the 11th year of its Swiss culinary journey. The hotel’s world-class chefs will recreate Swiss goodness from A to Z – from Alpine-dried beef to chocolates, cheese fondue, sausages and Zurich-style sliced meat. These will be served alongside Café Marco’s international buffet favorites.

The annual culinary event is held to mark Swiss National Day.

On Sunday, July 30, Marco Polo Plaza Cebu continues its merry tradition as Café Marco celebrates Swiss National Day over Sunday Brunch. From 11:30 am onwards, get ready to come together with a delightful company of international friends. The event will also be graced by the First Secretary and Consul of the Embassy of Switzerland to the Philippines, Mr. Gregor Fristche.

Swiss culinary journey

Celebrate with a fabulous Swiss buffet spread, great entertainment, and lots of fun and exciting raffle prizes. Sunday Swiss Brunch is priced at P1,450 net per person, inclusive of healthy coolers, or P1,800 net per person inclusive of unlimited sodas, chilled juices, local beer, and wines. Advanced reservation can be done through the Hospitality Desk or by emailing fb@marcopolocebu.com.

For inquiries and reservations, call 253-1111 or email mpplaza@marcopolohotels.com. You may also visit our local website at www.marcopoloplazacebu.com. For real time updates, like our Facebook page at facebook.com/marcopolocebu or follow us on Twitter at @5StarinCebu.

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Ding How: oldtime Cebu favorite Chinese restaurant reopens

The restaurant that introduced dim sum to Cebuanos in 1969 reopens at Robinsons Galleria Cebu and brings back the popular dishes from the old Ding How menu. “When we talk…

The restaurant that introduced dim sum to Cebuanos in 1969 reopens at Robinsons Galleria Cebu and brings back the popular dishes from the old Ding How menu.

“When we talk about our first experience with Chinese food, we think of steamed rice, siomai, and spring rolls. Cebuanos got to know dimsum through Ding How and it is an experience that is unique to Cebu,” said Steven Kokseng, marketing manager of Harbour City Dimsum House, Inc. The company owns and operates the Harbour City, Dimsum Break, Ding Qua Qua and Ding How brands.

Ding How reopens in Cebu

Steamed rice is a Cebuano favorite.

Ding How Dimsum House opened along Colon Street in 1969 but a shift in the Cebuano preference for fastfood in 2000 prompted the company to replace it with Dimsum Break.

Steven said they noticed over the past few years a growing sophistication among Cebuano diners characterized by an openness to try new things and feel this is the right time to bring back the Ding How brand.

Ding How reopens in Cebu

Egg tarts.

Ding How menu

Today’s Ding How is for customers who want to relish dim sum and eat at a more leisurely pace, according to business development manager Christopher Kokseng.

He said the company’s three other brands are more associated with quick dim sum fixes, adding that a good location was one of the things taken into consideration when they brought back their “grandfather brand.”

Ding How reopens in Cebu

Ding How spread.

The company also looked into the old recipe books and did research and development so it can serve Ding How’s “heritage” dishes with a modern spin.

Dim sum orders like the crystal scallop and kuchay dumplings, baked shaopao, pork trotter, custard with salted egg bun are revived from the old menu and exclusively offered at Ding How.

Although they looked at what people enjoyed before and made it available again, Christopher said they also continue to serve the current favorites throughout their restaurant brands.

More photos of Ding How reopening

Ding How reopens in Cebu

Cabbage pouch.

 

Ding How reopens in Cebu

HERITAGE DISHES. Ding How looked into the old recipe books and did research and development so it can serve “heritage” dishes with a modern spin.

 

Ding How reopens in Cebu

Custard with salted egg bun.

 

Ding How reopens in Cebu

Crystal scallop and kuchay dumplings.

 

Ding How reopens in Cebu

Baked shaopao.

 

Ding How Cebu

Pork trotter.

 

Ding How reopens in Cebu

 

Ding How Cebu

Harbour City Dimsum House, Inc. business development manager Christopher Kokseng and marketing manager Steven Kokseng answer questions in a press conference on the reopening of Ding How.

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Philippine chocolate queen Raquel Choa shares life journey, passion

She didn’t know it then but Raquel Choa spent her childhood days in a place that shaped what she would become: Philippine chocolate queen and the amazing woman behind Ralfe…

She didn’t know it then but Raquel Choa spent her childhood days in a place that shaped what she would become: Philippine chocolate queen and the amazing woman behind Ralfe Gourmet, The Chocolate Chamber (TCC), and just recently, Batirol.

At a young age of seven, Choa went to live with her grandmas in a secluded mountain in Cebu when her parents separated.

It was in that remote community in Balamban in the early 1980s that she first encountered tablea, the bitter chocolate rounds that were popular with the villagers.

Chocolate Chamber Batirol Raquel Choa

BATIROL. The kiosk store concept is named after the wooden beater used to mix the tablea to make the sikwate. This is the latest project of Raquel Choa, who is dubbed the Philippine chocolate queen.

The Chocolate Chamber founder

Today, Choa is recognized for her work to elevate the quality of the products made from local cacao beans, starting with the chocolate buffets she organizes at her home in Cebu City and through her artisan chocolates and chocolate-flavored food and drinks that are available at The Chocolate Chamber restaurant.

The next step in her chocolate journey will be to make mainstream and add a new spin to tablea-based local delicacies such as “sikwate” and “champorado” through the Batirol.

Choa said the Batirol is a kiosk store concept created for franchising and it is a part of the business that her children will manage.

It is aptly named after the wooden beater used to mix the tablea to make the sikwate and was a fixture in households of old Cebu, said Choa’s right hand man Edu Patino.

Raquel Choa Batirol

PUTO-SIKWATE, CHAMPORADO. The puto sikwate and champorado used to be mainstays of the Cebuano dining table. Raquel Choa aims to make these mainstream again.

Food, drinks in Batirol menu

Batirol menu includes local favorites like sikwate, a drink made from tablea dissolved in water, and Chocondense, which is sikwate sweetened with condensed milk. Chocomallow is a chocolate drink topped with mallows.

This new twist to Ralfe Gourmet, Inc. intends to draw in the millennial crowd so drinks come hot or chilled. Since Batirol also seeks to reintroduce the wonders of tablea to young Filipinos, it makes available such delicacies as puto sikwate or sticky rice sprinkled with unpolished sugar and paired with sikwate and champorado or chocolate porridge.

Raquel Choa

Raquel Choa shares her life story.

The 41-year-old Choa also adds to the Batirol menu her soft rolls flavored with chocolate and baked with fillings like bacon and such Filipino favorites as longanisa and tocino.

In addition, she will also introduce one other use of a cacao-based product and that is using chocolate lava for painting, which will be one of the activities offered through Batirol.

Chocolate Chamber Batirol

SOFT ROLLS. Raquel Choa and her children with soft rolls flavored with chocolate and baked with fillings like bacon and such Filipino favorites as longanisa and tocino.

Maria Cacao tales

The journey from her early years to founder of Ralfe Gourmet, Inc. took a circuitous route but Choa said the bedtime stories of her grandma, Nanay Nila, sustained her all through those years of hardship.

“Oh, she was a great storyteller. I grew up with her bedtime stories. One in particular was about Maria Cacao. She was the queen of the cacao forest and she travels through the river to the open sea on a ship that turns to gold when she docks. That magical story of Maria Cacao warmed my heart and my love for the chocolate drink made with tablea, sikwate as we call it, remained even when my parents got back together and brought me back to the city after six years,” she said during a small gathering in May.

Chocolate Chamber Batirol

COSMETICS. Raquel Choa introduces her cosmetics line that include cacao butter for skin care.

During a trip she made to New York late in 2016, Choa said she met a lot of chocolate makers as well as boutique and shop owners.

“I realized that what makes us unique is we have a story to tell. Our chocolate has life, soul, and spirit and it comes from our ancestors,” she said.

Chocolate Chamber Batirol

SIKWATE. Just add hot water and these sticks turn into sikwate.

Casa de Cacao chocolate tours

Ralfe Gourmet holds chocolate appreciation tours at Casa de Cacao, which is also her residence in Casals Village in Mabolo, Cebu City.

Woven into these events is her chocolate story and the circumstances that led to her passion for creating products out of cacao. These are not limited to artisan chocolates or even chocolate-flavored food and drinks but include beauty products as well.

“The mountain where I came from, it was beautiful. The river was clear, it had a lot of rocks. I remember swimming there. In that mountain, there were a lot of treasures,” she added, recalling how they would collect banana leaves to sell for one peso a sack and coconut shells to turn into charcoal just to be able to buy kerosene for the house lamps.

Chocolate Chamber Batirol

RICE CRISPIES and peanuts make for a tasty chocolate snack.

Tablea beginnings

The mountain lass left Balamban but she would return decades later, grown up and married with eight children, to her grandma, Nanay Nila, and her other grandmothers, Nila’s sisters, to remember her childhood and learn more about the tablea that had featured prominently in her younger years.

“I got married when I was 16. I became a housewife. I stayed home and raised my children. I brought them to picnics in Ayala and I painted. I’m an artist by heart. I became an interior designer. Then our house in Cebu City was burned down in a fire. We had to stay in Lutopan for two years while we recovered. My kids had to transfer to La Salle,” she said.

It was there that she developed a friendship with the mother of her daughter’s classmate who was from Argentina.

Chocolate Chamber Batirol

CHOCOLATE PAINTING. Raquel Choa shows a painting done by a friend and using chocolate lava, one of her latest products.

Chocolate journey

Choa introduced the tablea to her Argentinian friend who had reservations about it at first because it looked dirty. She recalled how they decided to produce quality tablea and make a business of exporting it but it never took off because her friend had to return for good to Argentina.

“She left me with 300 kilos of tablea. I said to myself, ‘I’m a fighter’. I’ve been through so many challenges in my life. I can’t afford not to tell the whole world that we Filipinos know how to make chocolate in our own way,” she added.

She vowed that once her house in Cebu City was finished, she would focus on making chocolate as her artist’s canvas. About five years ago, she organized the first chocolate buffet at Casa de Cacao and that had been the beginning of her chocolate journey.

Chocolate Chamber Batirol

PAINTINGS. Raquel Choa and her kids with their paintings that use chocolate lava.

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Celebrity chef Tristan Encarnacion talks burgers

An afternoon of burger-making with celebrity chef Tristan Encarnacion at Waterfront Cebu City Hotel and Casino demonstrated three distinct ways to prepare this very American fare sans the beef patty….

An afternoon of burger-making with celebrity chef Tristan Encarnacion at Waterfront Cebu City Hotel and Casino demonstrated three distinct ways to prepare this very American fare sans the beef patty.

Waterfront Cebu prepares a line-up of activities in its “4th of July” celebration of Filipino-American Friendship Day, from the American food buffet available at UNO up to July 4 and the exhibit of American retail brands to the make your own burger event with chef Tristan today, July 3.

Chef Tristan’s ultimate chicken burger featured chicken marinated in buttermilk. The pulled pork adobo with “mungga,” meanwhile, combined baby back ribs cooked adobo-style until tender flavored with mung beans gravy and topped with sweet mango.

BURGER FLAVORS. (From left) Cardava banana peels as patty, pulled pork adobo with monggo gravy and topped with diced mango, and ultimate chicken burger.

Taste of the burger patty

He told media and bloggers who attended the event that the trick to making burgers is to consider the amount of fat to lean meat in the patty.

“The taste of the patty depends on the doneness of the meat. Those who want rare to medium rare patties should ensure more lean meat in the mix,” he added.

A third burger had of all things banana peel as the main ingredient.

Chef Tristan Encarnacion

Chef Tristan Encarnacion demonstrates the making of burgers in an event for bloggers and journalists at the Waterfront Cebu City Hotel and Casino.

Cardava banana

To make it, chef Tristan said he boiled the peels of the cardava banana for about an hour, removed and washed them, and simmered them again in boiling water until tender. The peels are minced with a knife before spices and seasoning as well as eggs and bread flour are added.

Once formed into patties, these can be stored in the freezer to cook later. To complement the banana peel as patty, he added tomato salsa as topping.

Waterfront Cebu City Hotel and Casino

Pulled pork adobo burger with “mungga” combines baby back ribs cooked adobo-style until tender flavored with mung beans gravy and topped with sweet mango.

To give it the smoky taste of beef, one can choose to add a dash of steak sauce or mix meat with the banana peel to form the patty.

Waterfront Cebu is looking into making the burgers available in the menu.

chef Tristan Encarnacion

The ultimate chicken burger features chicken marinated in buttermilk .

 

chef Tristan Encarnacion

BANANA PEEL. This burger has a patty made of cardava banana peels boiled, minced, and cooked with spices.

 

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It’s a Star-Spangled celebration at Marco Polo Plaza Cebu

Celebrate American Independence the good ‘ol fashion way at Marco Polo Plaza Cebu. From June 30 to July 05, Cafe Marco will feature American favorites such as sloppy joes, chili…

Celebrate American Independence the good ‘ol fashion way at Marco Polo Plaza Cebu. From June 30 to July 05, Cafe Marco will feature American favorites such as sloppy joes, chili burgers, New York Cheesecake, apple pies, and so much more.

This Culinary Journey features American guest chef Jason Burgett, who has 25 years of experience in the kitchen. His cooking career started in Michigan and Colorado, and later on in Seychelles and Thailand.

American guest chef Jason Burgett

American guest chef Jason Burgett

“When working as a chef I prefer to work in front of my guests so I can interact with them to get a feel for what they enjoy. I believe food is not just about eating but about having a full sensory experience. How food looks, its aroma and its texture are as important as how it tastes,” said Burgett.

Enjoy this Culinary Journey with a special lunch rate of P880 when dining on a weekday.

Smoked meat with baked potatoes and mac 'n cheese.

Smoked meat with baked potatoes and mac ‘n cheese.

Bring in your stars and stripes because it’s a star spangled celebration you don’t want to miss!

For bookings and reservations, call 2531111 or email fb@marcopolocebu.com.

You may also visit the website at www.marcopoloplazacebu.com. For real time updates, like the Facebook page at facebook.com/marcopolocebu or follow on Twitter at @5StarInCebu.

Carving station.

Carving station.

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Marco Polo Plaza serves Thai food in latest culinary event

Pad thai, tom yum goong, pineapple fried rice, and other delectable dishes are highlighted in the Cafe Marco buffet as Marco Polo Plaza Cebu celebrates the vibrant flavors of Thailand…

Pad thai, tom yum goong, pineapple fried rice, and other delectable dishes are highlighted in the Cafe Marco buffet as Marco Polo Plaza Cebu celebrates the vibrant flavors of Thailand in Thai Sojourn.

Thai Chef Nontra-Udon Buapha came all the way to Cebu from the Marco Polo Prince Hotel in Hong Kong and is currently at the helm of Cafe Marco’s kitchens churning out top-notch Thai delicacies.

Marco Polo Plaza Cebu Thai Sojourn

Marco Polo Plaza Cebu Thai Sojourn. (Photo by Rafelle Allego)

Up until June 27, Cebuanos will get to enjoy the best of Thai cuisine on top of the regular buffet spread at Cafe Marco.

At the opening of Thai Sojourn last June 23, restaurant staff in delicate and colorful chut thai welcomed diners.

Marco Polo Thai Sojourn

Thai Chef Nontra-Udon Buapha of the Marco Polo Prince Hotel in Hong Kong. (Photo by Rafelle Allego)

Media guests invited to the opening were served Thai Chef Buapha’s selection, which highlighted stir fried squid, steamed fish, pad thai, chicken satay and pork, pineapple fried rice, and mango sticky rice.

Thai Chef Buapha, who has over 38 years of experience in the kitchen, was also present to explain the intricacies of Thai cuisine.

Pineapple salad.

Pineapple salad. (Photo by Rafelle Allego)

For drinks, Cafe Marco served a refreshing cold milk tea with a hint of ginger that perfectly complemented the spicy dishes and the delightfully sweet and fruity “Summer Forever.”

Thai Chef Buapha said Thai food is made of the freshest ingredients. In the same way, the Thai cuisine served at Cafe Marco made use of natural local produce.

Marco Polo Thai Sojourn

Chicken and mango salad. (Photo by Rafelle Allego)

Take advantage of Café Marco’s on-going special lunch buffet promo at Php 880 net from Monday to Friday until July 31, 2017.

For bookings and inquiries, please email fb@marcopolocebu.com or call Cebu: (63 32) 253 1111 or Manila at (63 2) 887 1263.

More photos

Marco Polo Plaza Thai Sojourn

Pomelo salad. (Photo by Rafelle Allego)

 

Marco Polo Plaza Cebu Thai Sojourn

Marco Polo Plaza Cebu Thai Sojourn is ongoing at Cafe Marco until June 27. (Photo by Rafelle Allego)

 

Marco Polo Plaza Thai Sojourn

Thai Chef Buapha said Thai food is made of the freshest ingredients. In the same way, the Thai cuisine served at Cafe Marco made use of natural local produce. (Photo by Rafelle Allego)

 

Marco Polo Plaza Thai Sojourn

Thai Chef Nontra-Udon Buapha with new Marco Polo Plaza Cebu general manager Brian Connelly. (Photo by Rafelle Allego)

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Marco Polo Plaza Cebu marks Independencia with rich Luzon cuisine

The bagnet of Ilocos, sisig of Pampanga, bulalo of Batangas, and many more Luzon dishes will serve as the highlight of the Marco Polo Plaza Cebu culinary festival Independencia from…

The bagnet of Ilocos, sisig of Pampanga, bulalo of Batangas, and many more Luzon dishes will serve as the highlight of the Marco Polo Plaza Cebu culinary festival Independencia from June 8-15 at Cafe Marco.

For the whole duration of Independencia: Flavors of Northern Philippines, diners will get to experience the rich and vibrant cuisine up north.

Jessica Avila, Marco Polo Plaza Cebu’s culinary consultant for Independencia, said they decided to focus on the rich flavors of Luzon for this year’s Philippine food festival.

Marco Polo Plaza Independencia

Tawilis salad.

Best dishes

“Some of the best dishes in Philippines are from the north, such as Pampanga and Bulacan. We also included food from such places as Ilocos and Baguio,” she added.

Brian Connelly, new Marco Polo Plaza Cebu general manager, said the Philippines gained independence from Spain 119 years ago and the hotel has honored this national celebration with a food festival for the past five years.

The culinary journey Independencia has featured food from across the country and this year it puts focus on the rich cuisine of Luzon, he added.

Marco Polo Plaza Independencia

Bulalo

Buffet rates

Diners can expect such signature Luzon dishes as pochero, bringhe, Bicol express, tapang Taal, ukoy, bistek Tagalog, and kare-kareng dagat, sisig santol, and tawilis salad to be served during lunch and dinner at Cafe Marco on top of the international spread all throughout Independencia.

Regular buffet rates apply even during Independencia but Cafe Marco currently has a special promo for weekday lunch at P880 net per person.

For more info on the culinary festival, call 253-1111 local 8429 or email mpplaza@marcopolohotels.com.

More Independencia photos

Marco Polo Plaza Independencia

Jessica Avila, Marco Polo Plaza Cebu’s culinary consultant for Independencia, with the hotel’s chefs.

 

Marco Polo Plaza Independencia

Bagnet

 

Marco Polo Plaza Independencia

Buko salad and leche flan.

 

Marco Polo Plaza Independencia

Dinakdakan

 

Marco Polo Plaza Independencia

Kare-kareng dagat.

 

Marco Polo Independencia

Adobong manok sa buho.

 

Marco Polo Plaza Independencia

Ukoy.

 

Marco Polo Plaza Independencia

Tapang Taal.

 

Marco Polo Plaza Independencia

Bicol Express

 

Marco Polo Plaza Independencia

Bistek Tagalog

 

Marco Polo Plaza Independencia

Santol sisig.

 

Marco Polo Plaza Independencia

Ginataang bilo-bilo.

 

Marco Polo Plaza Independencia.

Various kakanin.

 

Marco Polo Plaza Independencia

Burong Mangga.

 

Marco Polo Plaza Independencia

Tokwa’t Baboy.

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Cafe Marco starts new dining lifestyle with Sunday Brunch+

Cafe Marco combines an exciting feast of delectable buffet favorites with fun activities to bring you the Sunday Brunch+ that’s more than the usual dining experience. Sample the roast beef…

Cafe Marco combines an exciting feast of delectable buffet favorites with fun activities to bring you the Sunday Brunch+ that’s more than the usual dining experience.

Sample the roast beef at the carving station, smoked meats like the barbecued brisket or pulled pork, and wood fire oven roasted chicken.

Add color to your plate with dishes from the Asian station featuring different kinds of stir fry, dimsum, and Mongolian barbecue bowls.

Smoked meat with baked potatoes and mac n' cheese.

Smoked meat with baked potatoes and mac n’ cheese.

Specialty items

There’s seafood on ice, king prawns, mussels, and ala minute Oysters Rockefeller. You can also go Mexican with tacos, quesadillas, and fajitas.

But always leave room for Marco Polo Plaza Cebu’s specialty items that will be passed around at certain times during the buffet. It could be our latest frappes, pizza fresh from the oven, pastries, signature drinks – the possibilities are endless!

Mongolian barbecue station.

Mongolian barbecue station.

Happening simultaneously with the buffet are the different activities designed to make sure that there’s something fun for everyone. For the kids, we have face painting, balloon twisting, and perhaps even a surprise cooking class.

For the adults, there’s live music entertainment from different local acts every Sunday and a complimentary 5-minute massage from our licensed Wellness Zone therapists.

Wines, beers, cocktails

Of course, it isn’t brunch without the bubbles. Whether it’s sparkling, red or white wine, beer-below-zero, mimosas or cocktails, Cafe Marco has it. Give in and indulge with an option to avail of free flow drinks – it’s okay, it’s a Sunday.

Avail of Brunch n’ Bubbles with free flow drinks for P1,800 nett, while Brunch Only is at P1,450 nett. Kids 4 to 10 years old can avail of the 50% discount, while kids 3 years old and below can eat for free at the kids buffet.

Cold cuts and cheese.

Cold cuts and cheese.

Sunday Brunch+ is from 11:30 a.m.to 2:30 p.m. Those who want to continue the merriment can transition to El Viento Restaurant & Pool Bar for an afternoon of lazing around and perhaps even a dip at the pool.

Sunday Brunch+ — it’s more than just brunch, it’s a Sunday lifestyle!

Kids' corner.

Kids’ corner.

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