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Category: Food

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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Pueblo Mexicano serves good, authentic Mexican food

Enzo Nable knows good Mexican food and he’s sharing his particular love for the cuisine through the family-owned Pueblo Mexicano at Banilad Town Center (BTC) in Cebu City. “In 2010,…

Enzo Nable knows good Mexican food and he’s sharing his particular love for the cuisine through the family-owned Pueblo Mexicano at Banilad Town Center (BTC) in Cebu City.

“In 2010, there wasn’t a lot of Mexican food available here. And the ones that were available, the quality wasn’t so good. To fill my own need, I started a Burrito Bar and served tacos and burritos,” said Enzo, who grew up in California where there are a lot of good Mexican restaurants.

Pueblo Mexicano Banilad Town Center.

Pueblo Mexicano is located at the Banilad Town Center.

His parents, in their travels throughout Mexico, were also fascinated by the artistry and color of Mexican cuisine and culture, having visited the towns of Guanajuato, San Miguel de Allende, Puebla, and even Oaxaca, where Mexico’s indigenous Maya heritage remains.

The family decided to expand Burrito Bar to the current full-service restaurant Pueblo Mexicano on May 5, 2013, added Enzo, who is the restaurant manager.

Pueblo Mexicano Tamales

TAMALES. Two steamed corn masa dumplings stuffed with lechon carnitas, cheese, and salsa rojo, wrapped in corn husk.

Pueblo Mexicano menu

Pueblo has an extensive menu that also carries Peruvian, Argentinean, and Spanish food in addition to Mexican cuisine, according to Enzo.

While many Filipinos equate Mexican cuisine with tacos and burritos, it is actually so much more. At Pueblo, diners discover that it is also elegant tamales (steamed corn masa dumplings stuffed with lechon carnitas, cheese, salsa rojo and wrapped in corn husk) or pan-fried canape-sized tortillas topped with chilorio pork and pico de gallo that goes by chalupas poblanas or the fish veracruzana.

To guests dining for the first time in Pueblo Mexicano, Enzo said his recommendation is for them to try the chilorio de puerco. This dish, which is Sinaloa-style lechon Carnitas with salsa rojo, refried beans, and Mexican rice, is a bestseller.

Pueblo Mexicano chilorio de puerco

MUST-TRY. The chilorio de puerco is a dish made of Sinaloa-style lechon Carnitas with salsa rojo, refried beans, and Mexican rice.

Signature nachos

Another must-try is the Pueblo’s nacho grande that is made up of the restaurant’s signature nachos, which Nable said they make themselves. Nacho Grande combines tortilla chips, lechon carnitas, cheese, refried beans, jalapeños, chopped onion, sour cream, pico de gallo, and chicharrones.

The restaurant served many of the dishes in the menu during a food-tasting event that the MyCebu.ph team attended.

Pueblo Mexicano nacho grande

NACHO GRANDE. The restaurant makes its own signature nachos. Nacho Grande combines tortilla chips, lechon carnitas, cheese, refried beans, jalapeños, chopped onion, sour cream, pico de gallo, and chicharrones.

Mariles Alvarez Nable, Enzo’s mom, shared an interesting info about the appetizer shishito al padron. The dish is a hot skillet of pan grilled shishito peppers with olive oil, and it is prepared in the style of Padrón, Spain. You only get one or two spicy peppers in a serving of around 10 or more peppers but you’ll never know which one until you eat them.

Pueblo Mexicano shishito al padron

SHISHITO AL PADRON. Pan grilled shishito peppers with olive oil. You only get one or two spicy peppers in a serving of around 10 but you’ll never know which one until you eat them.

Restaurant hours

Pueblo is open for lunch and dinner, and restaurant hours are extended up to 1 a.m. on weekends.

Enzo said they serve cocktails like frozen margaritas and mojitos for now, but will soon have a full bar.

The vivid blue and orange walls complemented by folkloric tapestries and table covers, brightly painted reclaimed wood furniture, intricately carved wooden cross, colorful animal sculptures, and crystal chandeliers give the restaurant interiors an eclectic look.

More photos

 

Pueblo Mexicano

AGUA FRESCA brewed tea.

 

Pueblo Mexicano Chalupas Poblanas

CHALUPAS POBLANAS. Canape-sized corn tortillas, pan-fried, topped with chilorio pork, pico de gallo.

 

Pueblo Mexicano fish vercruzana.

FISH VERCRUZANA. Pan-grilled tasik fish, tomato wedges, olives, capers, cilantro-lime rice.

 

Pueblo Mexicano gambas pasta.

Gambas pasta.

 

Pueblo Mexicano

MARGARITAS you should try.

 

Pueblo Mexicano

HOUSE SALAD. A delicious mix of chopped greens, jicama, sugar beets, corn kernels, tomatoes, bacon, blue cheese, cilantro ranch, and tortilla crisp.

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Craving kare-kare or crispy pata? Max’s Restaurant now serves them in rice bowls

Filipino food favorites crispy pata and kare-kare now come in single-serve rice bowls at Max’s Restaurant and they are hard to resist. The crispy pata rice bowl is a scrumptious…

Filipino food favorites crispy pata and kare-kare now come in single-serve rice bowls at Max’s Restaurant and they are hard to resist.

The crispy pata rice bowl is a scrumptious combination of rice topped with golden brown slices of fried boneless crispy pata and banana slices. Light brown garlic bits and freshly chopped spring onions as garnish complete the dish.

Max's rice bowls

Max’s Restaurant crispy pata rice bowl

Bestsellers

Max’s kare-kare rice bowl highlights the popular local stew made of slices of beef forequarter or beef chuck and oxtripe with blanched native pechay and string beans and served with slightly thick ground peanut sauce and bagoong alamang.

Arianne Ross B. Pombo, Max’s Restaurant regional trade marketing for VisMin, said their bestsellers after chicken are crispy pata and kare-kare but they usually come in large group servings.

Max’s Restaurant rice bowl

Max’s Restaurant kare-kare rice bowl.

Max’s Chicken All You Can

The rice bowls allow solo or small groups of diners and millennials who are always on the go to easily satisfy their cravings, she added.

Today, May 5, and May 12, Max’s Restaurant is holding its Chicken-All-You-Can promo. On these two days, Max’s Restaurant branches in Ayala Center Cebu, SM City Cebu, and SM City Seaside can have their fill of Max’s chicken from 2 to 10 p.m. for only P249. The promo comes with one serving of drinks.

Time for dessert.

 

Max's Restaurant

MAX’S CLASSIC. The restaurant’s bestseller and iconic dish: whole spring chicken with kamote fries.

 

Max's Restaurant

RICE BOWLS LAUNCHING. Arianne Ross B. Pombo, Max’s Restaurant regional trade marketing for VisMin, with the managers of the restaurant’s different branches in Cebu during the press launch of the rice bowls.

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Kadaugan Food Festival features delectable fare by Mactan resorts, restaurants

Lechon kawali by Jpark Island Resort and Waterpark, pork satay set by Bluewater Maribago, chicken shawarma by Movenpick Hotels and Resorts, and a variety of dishes off the menu of…

Lechon kawali by Jpark Island Resort and Waterpark, pork satay set by Bluewater Maribago, chicken shawarma by Movenpick Hotels and Resorts, and a variety of dishes off the menu of top resorts and restaurants in Mactan are served nightly throughout the Kadaugan Food Festival at the Liberty Shrine.

The food fest, which will run up to April 26, is part of a schedule of activities to commemorate the victory of native chieftain Lapu-Lapu against Portuguese explorer Ferdinand Magellan in Kadaugan sa Mactan.

Kadaugan Sa Mactan

MANOK BISAYA. Lapu-Lapu City Tourism Officer Hembler Mendoza checks out the roasted Manok Bisaya in one of the stalls at the Kadaugan Sa Mactan Food Festival, which runs until April 26. (MyCebu.ph photo)

Shangri-La’s Mactan Resort and Spa, Be Resort, Crimson Resort and Spa, Pacific Cebu Resort, Alta Resorts, Waterfront Mactan, Crown Regency Hotel and Towers, and Solea Mactan Cebu Resort are among the hotels and resorts selling delectable cuisine at low prices.

The variety of fare available even includes pizza by Hola España, ebi tempura, sushi, and sashimi by Nonki, roast pig by Gatchalian, grilled tuna by Hotel Eloisa, barbecue choices, and roasted manok bisaya (native chicken). There are also booths that provide drinks, from sodas to fruit shakes and coolers.

Local bands and performers provide entertainment to diners.

Parking is available near the Liberty Shrine area and on either side of the road close to the venue. Enterprising residents have also turned their empty lots into parking areas for a minimal fee of P20 so there’s ample space for those who want to drive to the venue.

More photos of the Kadaugan Sa Mactan Food Festival

Kadaugan Sa Mactan Food Festival

 

Kadaugan Sa Mactan Food Festival

 

Kadaugan Sa Mactan Food Festival

 

Kadaugan Sa Mactan Food Festival

 

Kadaugan Sa Mactan Food Festival

 

Kadaugan Sa Mactan Food Festival

 

Kadaugan Sa Mactan Food Festival

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Michelin-rated Tim Ho Wan to open in Cebu on March 25

Tim Ho Wan, Hong Kong’s famous Michelin-starred dim sum restaurant, is opening in Cebu at the Upper Ground Floor, Mountain Wing of SM Seaside City on Saturday, March 25. This…

Tim Ho Wan, Hong Kong’s famous Michelin-starred dim sum restaurant, is opening in Cebu at the Upper Ground Floor, Mountain Wing of SM Seaside City on Saturday, March 25. This will be its 7th branch in the country and first outside Metro Manila. It will be the first and only Michelin-rated restaurant in Cebu.

Tim Ho Wan started in 2009 when Chef Mak Kwai Pui and Chef Leung Fai Keun opened a modest 20-seater hole-in-the-wall eatery in Mongkok, Hong Kong. A year after, it earned the coveted star in the 2010 HK and Macau Michelin guide, the international benchmark of good food and highest form of recognition in the culinary world.

Since then, the restaurant branched out around Hong Kong and brought its delicious and affordable dim sum overseas with its first international location in Singapore in 2013. It then expanded to the Philippines in 2014, followed by Taiwan, Vietnam, Malaysia, Indonesia, Australia, Thailand, Macau, and most recently New York.

Tim Ho Wan Cebu pork buns

Crumbly and fluffy on the outside and oozing with barbecued pork on the inside, Tim Ho Wan PH ‘s famous Baked Buns is worth the wait.

Dim sum specialists

Its inclusion in the Michelin guide was unprecedented at a time when only fine dining and expensive restaurants dominated the list. Renowned as the “most affordable Michelin-starred restaurant in the world,” the accolade was a testament to the affordable luxury that Tim Ho Wan consistently offers in terms of taste, quality, and value.

Tim Ho Wan, in Cantonese, translates to “additional good luck” but its brand philosophy is anchored on dim sum perfection from dish placement, service delivery, to specific sizing of every morsel, right down to the folds of the snowy skins for dumplings. This precision takes years of mastery to instill, and the consistency in taste and freshness across every Tim Ho Wan outlet is evident.

The dim sum is handmade-to-order, not pre-steamed and reheated, to retain its much-intended flavor and texture. About 70% of its premium ingredients are imported from Hong Kong.

Tim Ho Wan Cebu Beancurd Skin with Pork & Shrimp

Beancurd Skin with Pork & Shrimp

Four heavenly kings

The Four Heavenly Kings are the stars in Tim Ho Wan’s menu that diners queue up hours for. Savor the famed Baked Bun with BBQ Pork, which gained Tim Ho Wan its success and international following, Steamed Egg Cake, Beancurd Skin with Pork & Shrimp, and Pan Fried Carrot Cake.

With no dish over P200 and exquisite flavors that make the experience well worth the wait, Tim Ho Wan continues to earn the acclaim of food critics and heart of epicureans well beyond Hong Kong.

To celebrate its arrival in Cebu, Tim Ho Wan Cebu will be giving 1 complimentary order of Baked Bun with BBQ Pork to the first 100 transactions with a minimum purchase of P500 during its opening week from March 25 to March 31.

Tim Ho Wan Cebu

In the Philippines, Tim Ho Wan was brought in by Foodee Global Concepts, the food authority responsible for Todd English Food Hall, Pound by Todd English, Hook by Todd English, FOO’D by Davide Oldani, MESA Filipino Moderne, Llaollao, and Sunnies Café.

Tim Ho Wan Cebu is located at the Upper Ground Floor, Mountain Wing of SM Seaside City Cebu and is open daily 10 am to 9 pm. Seating for dine-in is on a first-come, first-served basis. Visit www.facebook.com/timhowanph and follow @timhowanph on Instagram for the latest events and updates. (Press Release)

Tim Ho Wan Cebu

Cebu’s first and only Michelin-rated restaurant is finally opening on March 25 at the Upper Ground Floor, SM Seaside City. To celebrate its 7th branch in the Philippines and first outside Manila, they are giving out complimentary pork buns every day from March 25 – 31 to the first 100 guests with a minimum bill of P500.

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Golden Cowrie Filipino Kitchen serves fusion of traditional, creative Pinoy food flavors

Lunch at the newly-opened Golden Cowrie Filipino Kitchen in Cebu started with an appetizing salad combination of pomelo and singkamas tossed in calamansi dressing followed by a savoury combination of…

Lunch at the newly-opened Golden Cowrie Filipino Kitchen in Cebu started with an appetizing salad combination of pomelo and singkamas tossed in calamansi dressing followed by a savoury combination of chicharon and salted egg accompanied by just a hint of spice.

Then we were treated to several other dishes that offer creative takes on traditional Filipino dishes, from the vegetarian humba and tahong in coconut milk to the pinaugang balbacua and zarzuela de mariscos.

To continue the tradition of good food at reasonable prices and cater to a market segment that’s after novel and exciting experiences, the Cebu Golden Restaurant, Inc. opened a second branch of its fourth and newest dining concept.

Golden Cowrie Ayala Center Cebu

NEW TAKE ON TRADITIONAL CUISINE. The Golden Cowrie Filipino Kitchen reinterprets the classic to come up with new dishes.

Golden Cowrie Filipino Kitchen menu

The Golden Cowrie Filipino Kitchen reinterprets the classic to come up with such new dishes as the Miki Negra made with squid ink sauce, deconstructed bone marrow served with soup, crostini, and onion jam called Pocherong Katag, and vegetarian depiction of such loved food as sisig and dinuguan. Among the seafood specials is Zarzuela de Mariscos, a dish of crabs, squid, and shellfish is cooked in light tomato sauce, olive oil, tomatoes, and coco wine.

Other refreshing takes on traditional Filipino food include the pinaupong manok, tahong in coconut milk, manong’s real balls, and Salinas kwek-kwek.

Pinaupong manok.

Pinaupong manok.

Still, such Filipino staples as lechon belly, crispy pata, sinigang na hipon, and grilled tuna belly are also available in the Golden Cowrie Filipino Kitchen menu.

Golden Cowrie Filipino Kitchen, now open at the 4th level Garden Area of Ayala Center Cebu, is the premium concept in the Cebu Golden Restaurant, Inc. portfolio and it is a fusion of the traditional and creative new flavors of the different brands.

Cab-cab with smoked bangus pate.

Cab-cab with smoked bangus pate.

Good food, reasonable prices

Earl Kokseng, of the executive committee of Cebu Golden Restaurant and Golden Cowrie Franchising, Inc., said they have grown to 31 restaurants and intend to expand some more.

He added that they started out with Golden Cowrie about 35 years ago and evolved into four brands, adding Hukad sa Golden Cowrie, Salinas, and recently Golden Cowrie Filipino Kitchen.

“We’ve become an institution in Cebu, and our brand has won the heart of many Cebuanos and visitors. We want to continue the Golden Cowrie tradition of good food at reasonable prices and great service,” Kokseng said.

Pinaugang balbacua.

Pinaugang balbacua.

Cebu Golden Restaurant expansion

The first Golden Cowrie Filipino Kitchen branch was opened in Manila late last year. According to Kokseng, Cebu Golden Restaurant, Inc. had concentrated its expansion in the Visayas and Mindanao in the past few years and believed it was now time to bring the brand to the capital.

Kokseng said the goal is to add 10 more branches, most of which will be in Metro Manila, by end of 2017.

Creating another restaurant concept and adding to their four existing brands will always be an option for company, he added, citing that the end goal will be to evolve according to the needs of the market.

More photos of Golden Cowrie Filipino Kitchen opening in Ayala Center Cebu

 

Cutting the ribbon. The owners prepare to open the Ayala Center Cebu branch.

 

Sizzling chicharon and itlog maalat.

 

Vegetarian humba.

 

Tahong in coconut milk.

Tahong in coconut milk.

 

Golden Cowrie Filipino Kitchen Ayala Center Cebu

Zarzuela de Mariscos. Seafood cooked in light tomato sauce, olive oil, tomatoes and coco wine.

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Peri-Peri Cebu offers new way to enjoy grilled chicken

Peri-Peri Charcoal Chicken and Sauce Bar gives Cebu one more dining option and brings to the island the best of Portuguese and African flavors. The restaurant’s unusual name is inspired…

Peri-Peri Charcoal Chicken and Sauce Bar gives Cebu one more dining option and brings to the island the best of Portuguese and African flavors.

The restaurant’s unusual name is inspired by the African Bird’s Eye Chili discovered many centuries ago by Portuguese explorers on a quest for the famed spice route, said Bryan Tiu, president of iFoods Corporation.

Piri piri, as the spicy chili is known locally in South Africa where it had grown wild for centuries, now serves as base for the restaurant’s chicken marinade.

SIGNATURE SAUCES. Eight kinds of signature sauces accompany every dish at Peri-Peri Charcoal Chicken and Sauce Bar.

Special marinade

The Portuguese combined the chili with exotic herbs and spices to come up with the piri piri sauce that Peri-Peri Charcoal Chicken and Sauce Bar uses to add a fiery zing to its chicken.

The restaurant chain that Tiu started in 2006 serves chicken steeped for 24 hours in piri piri sauce and dishes that are spitfire-grilled to perfection.

Chicken is cooked and served in different ways, from salads, sandwiches, appetizers to the main plates, healthy meals with wraps to afternoon delights. Peri-Peri also has an after dinner selection that goes well with its cocktails.

Aside from the chicken dishes, other items on the menu include BBQ Back Ribs, Plaza Porco, Fajitas, truffle-based Pasta Tartufo, pizzas, milkshakes, and desserts.

Peri-peri fire-grilled chicken.

Peri-peri fire-grilled chicken.

Signature sauces

What’s even more exciting is the eight kinds of signature sauces that accompany every dish at Peri-Peri Charcoal Chicken and Sauce Bar.

The special sauces cover a wide range of spiciness enhanced by playful flavors: Ka Tuka’s Honey Pinakurat (a Filipino spiced vinegar), Hen Dynasty’s Hoisin Sesame (sweet and tangy), Poulet Vous Cajun Remoulade (spiced mayonnaise dip), Apachee’kn Mesquito BBQ (smoky, sweet and tasty), Tokyo Tori’s Sweet Soy (teriyaki style), Sheik Chic’s Harissa Exotica (exotic blend of spices), Count Cluckula’s Garlic Brew, and the fiery Fowl-Mouthed Chili Peppa’.

Eric Ng Mendoza

Eric Ng Mendoza, the restaurant’s partner in Cebu.

Peri-Peri Cebu partner

Eric Ng Mendoza, the restaurant’s partner in Cebu, said the chicken preparation and eight signature spices as well as the affordable dishes served within 5-10 minutes in a full restaurant environment set Peri-Peri Charcoal Chicken and Sauce Bar apart.

He said he saw not just the need but demand for more dining options. Mendoza is chairman and CEO of Vivo Sugbu, Inc., which franchised the restaurant in Cebu.

Peri-Peri Charcoal Chicken Cebu is the 12th branch in the Philippines and the second outside of Manila, according to Mendoza. It is located at Mandaue City’s newest lifestyle hub, Meerea High Street along Ouano Avenue, North Reclamation Area. It is open from 10 a.m. to 10 p.m.

 

More photos of Peri-Peri Cebu opening

 

Torta gorilla

Torta gorilla.

 

Peri-peri Cebu

Peri-peri BBQ back ribs.

 

Peri-peri Cebu

Carbonara

 

Peri-peri Cebu

El Fuego.

 

Peri-peri Cebu

Nachos

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Marco Polo Cebu welcomes Year of the Fire Rooster with traditional celebration, food event

Marco Polo Plaza Cebu welcomed the Year of the Fire Rooster with such traditional activities as the lion and dragon dances, eye dotting ceremony, and yee sang or prosperity toss…

Marco Polo Plaza Cebu welcomed the Year of the Fire Rooster with such traditional activities as the lion and dragon dances, eye dotting ceremony, and yee sang or prosperity toss to usher in a prosperous 2017.

In keeping with a long running hotel tradition, Marco Polo Cebu buffet restaurant Cafe Marco also now offers a feast of Chinese dishes for lunch and dinner on top of its international buffet in Culinary Impressions of China, a food event that will run only until Monday, January 30.

Marco Polo Chinese New Year

Delicious chili crab was served during the event.

Feast of Chinese food

Just a few of the dishes in the Cafe Marco buffet during last night’s Chinese New Year 2017 celebration at Marco Polo Plaza Cebu: century egg salad with fried scallops, chicken and pumpkin cannelloni with cheese, jelly fish salad in the starters section, baby back ribs with black pepper, chili crab, hanging beef with steak sauce, steamed sea bass with soya sauce at the main course counters, and steamed buns to go with the Cebu lechon.

Desserts with a Chinese theme include the flourless cake, festival cake, buchi, and egg tart. Of course, there are also the usual pastry, cookie (malicious), ice cream, and Filipino dessert fixtures like puto bumbong.

Marco Polo and Cafe Marco provide you the perfect place to celebrate the Chinese Lunar New Year 2017 and greet family and friends Gong Xi Fa Cai.

More photos of the Chinese New Year Celebration at Marco Polo Plaza Cebu

Marco Polo Plaza Cebu Chinese New Year

PROSPERITY TOSS. Hotel executives led by GM Julie Najar and guests perform the Yee Sang or prosperity toss to mark the Chinese New Year.

 

Marco Polo Plaza Cebu Chinese New Year

A traditional lion dance.

 

Marco Polo Plaza Cebu Chinese New Year

Dragon dance

 

Marco Polo Plaza Cebu Chinese New Year

BUFFET. Cafe Marco spices up its regular international spread with more Chinese dishes during the culinary festival until January 30.

 

Marco Polo Plaza Cebu Chinese New Year

Cafe Marco entrance.

 

Marco Polo Plaza Cebu Chinese New Year

Hanging beef with steak sauce

 

Marco Polo Plaza Cebu Chinese New Year

Jellyfish Salad

 

Marco Polo Plaza Cebu Chinese New Year

Lechon with bun

 

Marco Polo Plaza Cebu Chinese New Year

Buchi and tikoy.

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Cafe Marco serves a Sugbusog feast for Sinulog 2017

Have your fill of festival food this Sinulog 2017 as Marco Polo Plaza Cebu’s Cafe Marco puts all your favorite Cebuano and Pinoy dishes in the buffet for Sugbusog: Padayon…

Have your fill of festival food this Sinulog 2017 as Marco Polo Plaza Cebu’s Cafe Marco puts all your favorite Cebuano and Pinoy dishes in the buffet for Sugbusog: Padayon ang Kaon Year 10.

From the beef steak, Cebuano style, and halabos to escabeche na mayamaya and budbud kabog, a feast awaits you at Cafe Marco as it times its culinary event Sugbusog with the Sinulog de Cebu festivities.

Sugbusog Marco Polo Plaza Cebu

BLESSING. Sto. Niño relics are blessed at the hotel lobby.

The best of classic Cebuano cuisine, including humba and balbacua, street food, seafood, and other local classic dishes dear to your heart, will be available during lunch and dinner at the Cafe Marco buffet up to January 17, 2017.

Other yummy surprises await diners at the Cafe Marco buffet during the Sugbusog: Padayon ang Kaon Year 10 celebration.

Sugbusog, a decade-old tradition of Marco Polo Plaza Cebu’s Cafe Marco, has thrived under the guidance of Cebu culinary guru Jessica Avila.

Sugbusog 2017 photos

Sugbusog 2017 Marco Polo Plaza Cebu

Cebuano beef steak.

 

Sugbusog 2017 Marco Polo Plaza Cebu

Budbud Kabog

 

Sugbusog 2017 Marco Polo Plaza Cebu

Escabeche na mayamaya.

 

Sugbusog 2017 Marco Polo Plaza Cebu

Halabos

 

Hopia at Sugbusog 2017 Marco Polo Plaza Cebu

Hopia

 

Buko pie at Sugbusog 2017 Marco Polo Plaza Cebu

Buko pie.

 

Adobo pate at Sugbusog 2017 Marco Polo Plaza Cebu

Adobo pate at the Sugbusog Store.

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Christmas season at Marco Polo Plaza Cebu: Festive buffet, other surprises

Food plays a major part in any celebration, and Marco Polo Plaza Cebu offers diners such traditional Christmas fare as glazed ham and chicken relleno in the Cafe Marco festive…

Food plays a major part in any celebration, and Marco Polo Plaza Cebu offers diners such traditional Christmas fare as glazed ham and chicken relleno in the Cafe Marco festive buffet during the holiday season.

From December 16-23 and December 26-30, 2016, enjoy a buffet stacked with sumptuous Christmas goodies at Cafe Marco for only P1,150 for lunch and P1,140 for dinner.

Marco Polo Cebu’s Festive Buffet adds the signature glazed ham and roasted turkey, prime beef and veggies with special dressing, and such dessert treats as the Christmas log cake, fruit cake, stollen (German fruit bread), and special ensaimada to the regular international spread at Cafe Marco.

Marco Polo Christmas

CHRISTMAS TREATS in Cafe Marco.

Christmas cheer

Dinner at Cebu’s top buffet restaurant on December 24 and both lunch and dinner on Christmas Day, December 25, come with free-flowing house wines, local beers, chilled juices, and sides and have a special rate of P2,200.

The Blu Bar and Grill offers an intimate dinner a thousand feet above sea level on Christmas Eve. The festive set dinner with wine pairing is at P3,500 net per person.

The Christmas Eve dinner will have Mr. and Mrs. Claus spreading the Christmas cheer. A Christmas Eve mass follows at the Marco Polo Cebu grand balcony at 10 p.m.

Turkey Marco Polo Plaza Cebu Christmas

CHRISTMAS TURKEY. You can pre-order one for P5,000.

Magical surprises

With the series of events it has lined up for the festive season, Marco Polo Plaza becomes one of the most enchanting places to celebrate this magical time of the year.

Here are the wonderful surprises you can look forward to at Marco Polo Plaza Cebu:

Tree of Hope

The lighting of the Christmas tree that dominates the hotel lobby last November 26 marks the start of Festive Season 2016 at Marco Polo Plaza Cebu.

Donations made to the Tree of Hope at a minimum of P200 for every Christmas ball that you put up the tree with your hopes and wishes all go towards uplifting the lives of underprivileged Filipinos in collaboration with the GMA Kapuso Foundation. This year, Marco Polo and the foundation aim to raise P1 million for the victims of supertyphoon Yolanda.

Marco Polo Plaza Cebu Christmas

SALAD. Marco Polo Plaza Cebu’s Executive Chef Stefano Verillo prepares salad for guests with the hotel’s dressing. The Marco Polo salad dressing is made available for sale at the Chef’s Christmas Store for the first time this year after people kept asking about it and where they can buy it.

Christmas Ensaimadas

Limited edition ensaimadas are back for the festive season at Marco Polo Plaza. What makes them special? The rich and creamy pastry is generously sprinkled with cashews, dates, dried nuts, and an overload of cheddar cheese. They come in boxes of three and six, and are the perfect Christmas giveaways at a price of P130 net per piece.

Room Packages

From December 1-29, 2016, Marco Polo Plaza offers a Christmas Surprise room package starting at P4,850 net inclusive of buffet breakfast for two. You also get to enjoy a box of three ensaimadas to take home to your loved ones.

Room rates begin at P16,000 for December 31 and come with the following inclusions: buffet breakfast, two tickets to the New Year’s Eve Gala Dinner at the Grand Ballroom and Countdown Party with a spectacular fireworks display at the Grand Balcony.

Marco Polo Plaza Cebu Christmas

Stollen or German fruit bread.

Chef’s Christmas Store

All the things you love at Marco Polo Plaza you may now bring home. From homemade jams and Christmas pudding to festive cookies, Cafe Marco kitchen goodies are now available at the Chef’s Christmas Store. The Christmas turkey may be pre-ordered at P5,000 net and the glazed ham at P3,800 net. Also in the store is the Marco Polo Cebu salad dressing, made available this year by popular demand.

More Photos

Marco Polo Plaza Cebu Christmas

Chicken relleno.

 

Marco Polo Plaza Cebu Christmas

Christmas log cake.

 

Marco Polo Christmas fruit cake.

Christmas fruit cake.

 

Marco Polo Plaza Cebu Christmas

Chef’s Christmas Store. This corner at the lobby is where you can buy Christmas treats.

 

Marco Polo Plaza Cebu Christmas

MALICIOUS COOKIES. These tasty and crunchy pieces are a crowd favorite.

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Busy holidays are here; make dining easier with foodie app

The merry season is here! It will be fun and hectic. Traffic will get worse and it will be that much harder to go around the city. Hailing a cab…

The merry season is here! It will be fun and hectic. Traffic will get worse and it will be that much harder to go around the city. Hailing a cab or taking public transport will also get harder and would require more patience than you’d need the rest of the year.

Will you brave the long commute, crowded malls and long lines just to eat your favorite food in your restaurants of choice?

There’s a better option: have the food delivered your office or home. And there’s an app for that!

foodpanda, #YourFoodieApp, is the world’s leading online food ordering platform and it is already available in the Philippines since 2014

foodpanda

Download and install foodpanda from the App Store or Google Play Store and have the ability to order your favorite dishes and goodies on tap.

Having your favorite food delivered to your doorstep is easy and convenient with foodpanda. The service offers a wide range of food choices from Cebu’s top restaurants.

Download the foodpanda app now or visit www.foodpanda.ph to start ordering your meal. As a special deal to MyCebu.ph readers, you can get P100 discount for a minimum of P300 order by using the coupon code Mycebu100.

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Bo’s Coffee highlights good coffee, togetherness in Christmas starter kit giveaway

Bo’s Coffee highlights the making of a good roast and the spirit of togetherness as it celebrates One Filipino Christmas in all its coffee shops across the country. In line…

Bo’s Coffee highlights the making of a good roast and the spirit of togetherness as it celebrates One Filipino Christmas in all its coffee shops across the country.

In line with its advocacy to share knowledge and contribute to the growth of its local suppliers, it has chosen to give out the Bo’s Coffee 2017 Coffee Starter Kit as the Christmas merchandise for this year.

“We want these companies to grow with us, so we ensure their products are used in our stores,” said Bo’s Coffee vice president for marketing Coochy Mamaclang.

Bo's Coffee Starter Kit

2017 COFFEE STARTER KIT. The pack, contained in a burlap bag designed by social enterprise company Anthill Fabric Gallery, contains Benguet coffee, Hario V60 Pour Over Cone, Bo’s Coffee clear Christmas cup, starter guide that contains the history of Philippine coffee and coffee recipes, two coffee filters, and postcards by Artu Nepomuceno highlighting the lives of the coffee farmers of Ambuklao, Benguet.

Bo’s sources its Philippine origin beans from five areas: Sagada, Benguet, Mount Kitanglad, Mount Matutum, and Mount Apo.

The starter kit promotes Benguet coffee as it comes with a bag of beans from this area, Hario V60 Pour Over Cone, Bo’s Coffee clear Christmas cup, starter guide that contains the history of Philippine coffee and coffee recipes, two coffee filters, postcards by Artu Nepomuceno highlighting the lives of the coffee farmers of Ambuklao, Benguet, and burlap bag designed by social enterprise company Anthill Fabric Gallery.

Bo’s Coffee 2017 Coffee Starter Kit

Johanna Michelle Lim and Bo’s Coffee vice president for marketing Coochy Mamaclang unpack the Bo’s Coffee 2017 Coffee Starter Kit during its press launch at the SM Seaside City.

Bo’s Coffee 2017 Coffee Starter Kit

All that coffee lovers need to do to get the 2017 Coffee Starter Kit is to complete 10 e-vouchers that they can access when they download Bo’s mobile app, said Mamaclang.

She added that every time they visit Bo’s Coffee and purchase a minimum order of P250 that should include either the Benguet minty cold white brew or queso de bola cake, they complete an e-voucher.

At their fifth e-voucher, they get the clear cup as a free item and the rest of the kit upon completion of the 10th e-voucher.

In Cebu, Bo’s Coffee unveiled the starter kit during the One Filipino Christmas launch at its SM Seaside City outlet on November 12, 2016.

Bo's Coffee 2017 Coffee Starter Kit

POUR-OVER COFFEE. A specialist demonstrates how to prepare coffee using the pour-over kit that comes with the 2017 Coffee Starter Kit.

Social enterprise partners

Instead of getting a planner for its Christmas giveaway, Bo’s Coffee wanted something different and innovative, cited Mamaclang.

“We want to recapture that sense of togetherness as part of the experience of enjoying Philippine coffee. This is what the starter kit is really about,” she added.

The recipes included in the mobile app fosters the joy of making your own coffee and enjoying it with friends afterwards.

Aside from Philippine farmers as suppliers of local coffee, Bo’s also collaborates with such social enterprise groups as Tsaa Laya for its tea drinks and Anthill for the woven fabric that covers the furniture and forms part of the decor in its coffee shops.

Watch: Bo’s Coffee Starter Kit launch

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