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Category: Food

Cafe Marco celebrates Indian cuisine in culinary event Khana

Cafe Marco highlights the cuisine of Incredible India as Marco Polo Plaza Cebu pays homage to the Indian Festival of Lights Diwali through the culinary celebration “Khana.” Last year’s Khana…

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Cafe Marco highlights the cuisine of Incredible India as Marco Polo Plaza Cebu pays homage to the Indian Festival of Lights Diwali through the culinary celebration “Khana.”

Last year’s Khana favorites and new creations are available on top of the regular Cafe Marco lunch and dinner buffet until October 30, 2016 in a food exploration that seeks to satisfy the palate and explain Indian cuisine.

Marco Polo Cebu Khana Indian Cuisine spices

MOUND OF SPICES. Spices play an integral role in Indian cuisine. Café Marco is serving favorite Indian dishes on top of its regular international lunch and dinner buffet spread until October 30.

Indian dishes

Marco Polo Cebu brings back such Indian dishes as chili pakoora, samusa, palak paneer, pulao biryani, fish marsala, prawns kebab and adds new fare like pawa soup (goat leg), chana dal (lentils), mon dal, dai puree, and much more in the Cafe Marco lunch or dinner buffet.

Judeline L. Murjani, a Cebuana married to an Indian national and the mother of former Miss Cebu Namrata Neesha, has been Marco Polo Cebu’s consultant for Khana. She worked with Marco Polo Cebu’s culinary team to come up with the Indian menu for the culinary event.

Marco Polo Plaza Cebu Khana chicken kebabs

Chicken kebabs.

At the launch of Marco Polo Plaza Cebu’s culinary journey Khana last Tuesday, October 25, she showed guests how to best eat “puri.”

You create a small hole on top of this deep-fried unleavened bread and fill it with lentils and chutney or whatever suits your fancy before eating it.

Marco Polo culinary tradition

“Marco Polo has this tradition of bringing in the flavors from different parts of the world,” said said Marco Polo Plaza Cebu general manager Julie Najar said during the opening last Tuesday.

“Mrs. Murjani has excelled this year in bringing in the spices and all the different cuisines from appetizers to desserts. I am very excited to have this year present her extraordinary cuisine,” Najar added.

Marco Polo Plaza Cebu Khana chicken biryani

Chicken biryani.

Other Indian dishes on the menu: shahi paneer, chicken biryani, goan fish curry, chicken mulligatawny, lamb kebab or lamb vindaloo, sheik kebab and tandori, dosas with chatni, sambal and parata.

Satisfy your sweet cravings with desserts like gulab jamun, apple jalebi, rabri, kolfi, rose ice cream, and falooda.

Couldn’t wait to start sampling Indian cuisine? Call Marco Polo Cebu office at (+6332) 253 1111 Local 8249 or Manila office at (+632) 887 1263 for inquiries and reservations.

 

More photos

 

Marco Polo Plaza Cebu Khana Indian cuisine Julie Najar

MARCO POLO TRADITION. Julie Najar, Marco Polo Plaza Cebu general manager, talks about their culinary tradition during the opening of Khana.

 

Marco Polo Plaza Cebu Khana Indian cuisine apple chutney

Apple chutney

 

Marco Polo Plaza Cebu Khana Indian cuisine

Rosewater panna cotta and carrot halva.

 

Marco Polo Plaza Cebu Khana Indian cuisine chicken tandoori salad

Chicken tandoori salad.

 

Marco Polo Plaza Cebu Khana Indian cuisine

Colored rice provide an accent to the food spread.

 

Marco Polo Plaza Cebu Khana Indian cuisine

Couscous with Indian spice.

 

Marco Polo Plaza Cebu Khana Indian cuisine

Desserts.

 

Marco Polo Plaza Cebu Khana Indian cuisine falooda

Falooda, a delicious Indian dessert.

 

Marco Polo Plaza Cebu Khana Indian cuisine Judeline Murjani

Culinary consultant Judeline Murjani lights up candles at the rangoli to mark the opening of Khana.

 

Marco Polo Plaza Cebu Khana Indian cuisine kebabs

Roast chicken and lamb and chicken kebabs.

 

Marco Polo Plaza Cebu Khana Indian cuisine Lentil bread

Lentil bread

 

Marco Polo Plaza Cebu Khana Indian cuisine lime chutney

Lime chutney

 

Marco Polo Plaza Cebu Khana Indian cuisine puri

PURI. You break a hole on these puri and then fill it with lentils and chutney.

 

Marco Polo Plaza Cebu Khana Indian cuisine rangoli

RANGOLI. The colorful installation at the Marco Polo Plaza Cebu lobby.

 

Marco Polo Plaza Cebu Khana Indian cuisine rosewater ice cream.

Rosewater ice cream.

 

Marco Polo Plaza Cebu Khana Indian cuisine desserts

DESSERT PLATE. Rosewater panna cotta and other Indian desserts.

 

Marco Polo Plaza Cebu Khana Indian cuisine Sandiego dancers

Sandiego Dancers perform during the opening of Khana.

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Marco Polo Cebu highlights special mushroom in culinary event ‘Weekend with Chanterelles’

One of the best edible mushrooms that used to exclusively grace the tables of nobility in 18th century France is the centerpiece ingredient in the Marco Polo Plaza Cebu culinary…

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One of the best edible mushrooms that used to exclusively grace the tables of nobility in 18th century France is the centerpiece ingredient in the Marco Polo Plaza Cebu culinary journey “A Weekend with Chanterelles.”

Discover Chanterelles, an orange or yellow meaty and funnel-shaped mushroom with a fruity aroma and mildly peppery taste, as it features in five special creations by Marco Polo Cebu executive chef Stefano Verrillo available at El Viento Restaurant and Pool Bar, Lobby Lounge, and Blu Bar & Grill.

A Weekend with Chanterelles is happening from October 13-16, 2016.

Marco Polo Plaza Cebu A Weekend with Chanterelles

Chef Stefano shows off the versatility and rich flavor of the star ingredient in the following special dishes:

  • Warm Chanterelles salad with white balsamic dressing, crispy prosciutto, organically farmed greens and sprouts
  • Sautéed fresh Chanterelles mushrooms on grilled ciabatta toast with fresh oregano, garlic butter, and cream
  • Braised Veal Osso Buco with Chanterelles Risotto Vegetable Ragout and Gremolata
  • Beef tenderloin with fresh Chanterelles sauce, seasonal vegetables and chats potato
  • Chanterelles and Chicken Fricassee with homemade Pappardelle pasta and provolone cheese

Discover and enjoy Chanterelles, only at Marco Polo Plaza Cebu. For table reservations and inquiries, please call Cebu at (63 32) 253 1111 local 8249 or Manila at (63 2) 887 1263 or email fb@marcopolocebu.com.

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Kapampangan Food Festival at The Original Pino

Enjoy delicious Kapampangan dishes such as the Crispy Belly Kare-Kare, Rellenong Bangus or the Crispy Pansit Palabok among other culinary mainstays as The Original Pino holds a Kapampangan Food Festival…

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Enjoy delicious Kapampangan dishes such as the Crispy Belly Kare-Kare, Rellenong Bangus or the Crispy Pansit Palabok among other culinary mainstays as The Original Pino holds a Kapampangan Food Festival beginning October 7.

Pampanga during Spanish colonial times became the capital of Philippine cuisine. It was a melting pot of Spanish, Mexican, Malay and even French influences that would go on to define what Filipino cuisine was to the rest of the world.

Celebrity chefs

Beginning October 7, The Original Pino brings back two of its celebrity chefs, Editha Singian and Sau Del Rosario, to treat Cebuanos to the distinct flavors of Pampanga.

Have your fill of Crispy Belly Kare-Kare with Macademia at the carving station. Delight in dishes such as Chicken Galantina Roulade, Rellenong Bangus, Morcon, Crispy Pansit Palabok and Bringhe. The Cold Station will serve Pako Salad with Salted Egg and Kesong Puti Kapampangan Ensalada: Hito Flakes, Buro, Mustaza, Green Mango Salad and Tamales.

Sapin-sapin (White Chocolate, Jackfruit, Corn, Ube), Halo-Halo, Tocino Del Cielo and Tibok Tibok will be served at the dessert station. Okoy will be prepared on-the-spot cooking and the featured soup will be Sinigang sa Bayabas Pork Ribs. In addition to those, you may also savor the Sisig Ni Sau and Kalderetang Bebe.

The Original Pino

KAPAMPANGAN FOOD. The Original Pino’s Joel Rama del Prado with celebrity chefs Sau Del Rosario and Editha Singian.

Best value-for-money resto

The Original Pino is still the best value-for-money restaurant in Cebu, open daily and serving buffet lunch for only P299 net and dinner buffet for only P399, both inclusive of orange juice, kangen water and bottomless iced tea. There are no hidden charges.

For reservations and inquiries, call us now. Our landline is (032) 5054840 or mobile (+63) 926 672 2007 (tap on numbers to call on your phone). We are located on Wilson Street, Lahug, Cebu City.

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Radisson launches ‘Love Blu, Be Pink’ in support of breast cancer awareness campaign

Radisson Blu Cebu turns one of its rooms pink and serves pink creations in its restaurant, lounge, and bar outlets in line with an October campaign to raise awareness for…

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Radisson Blu Cebu turns one of its rooms pink and serves pink creations in its restaurant, lounge, and bar outlets in line with an October campaign to raise awareness for breast cancer and support for survivors.

For the whole month of October, Radisson Blu will host a Pink Room and carry pink-themed items across its food and drinks outlets. Proceeds from the sale of the room as well as food and beverages will be donated to the ICanServe Foundation, a breast cancer support network, said Radisson Blu Cebu director for sales and marketing Ann Olalo.

Radisson Blu ‘Love Blu, Be Pink’

LOVE BLU, BE PINK. Radisson Blu Cebu officials led by general manager Laurent Boisdron (center) and members of the ICanServe Foundation, a breast cancer support network, during the launching of the ‘Love Blu, Be Pink’ campaign.

According to hotel’s general manager in Cebu, Laurent Boisdron, the “Love Blu, Be Pink” campaign is also implemented in other Radisson Blu properties across the globe.

“Radisson Blu Cebu is proud to support the efforts of this global campaign. Together with our guests, we are looking forward to raising awareness against the disease, he said during the launch last Thursday, September 22, of the campaign.

Radisson Blu Love Blu, Be Pink

PINK ROOM. For the whole month of October, Radisson Blu will host a Pink Room. Proceeds from the sale of the room will be donated to the ICanServe Foundation.

Be Pink campaign

Boisdron said a spacious business class accommodation has been transformed into the Pink Room, with pink pillows, towels, artwork courtesy of Qube Gallery, and amenities.

The Dilmah t-Bar will serve the Pink Signature Afternoon High Tea, which features a three-tier serving of sweet and savory items like beetroot brioche sandwich with smoked salmon or chicken, quiche Lorraine, strawberry mousse on white chocolate brownies, watermelon yogurt mousse, strawberry cheesecake, meringue choux, and strawberry scones paired with cups of premium Dilmah tea, for only P980 net for two persons.

Radisson Blu Love Blu, Be Pink

PINK THEME. In October, the hotel will carry pink-themed items across its food and drinks outlets. Proceeds will be donated to the ICanServe Foundation.

The Lobby Bar will include pink-hued blends in the drinks menu; a diverse selection that includes Rosehip and Hibiscus Iced Tea, Merry Pinky, Pink Mojito, and Candy Cosmo for P300 net per glass.

Feria will convert its dessert station into a pink corner overflowing with decadent sweets, from the pink fondue, macarons, and strawberry opera cake to the royaltine dome and champagne mousse.

Radisson Blu Love Blu, Be Pink

PINK ROOM. Me’Anne Alcordo Solomon of ICanServe Foundation and Radisson Blu Cebu general manager Laurent Boisdron inside the Pink Room in the hotel. Proceeds from the sale of the room will be donated to the foundation.

Breast cancer network

Me’Anne Alcordo Solomon of ICanServe said they were grateful to Radisson Blu Cebu for the support. She and other foundation members were present during the launch, resplendent in their pink outfits.

She added that they had been working to get the hotel as a partner in their breast cancer awareness efforts, citing that they helped turn Radisson Blu’s business accommodation into the Pink Room.

Radisson Blu Love Blu, Be Pink

Pink-themed desserts.

Interested in contributing to the “Love Blu, Be Pink” and breast cancer awareness campaigns? Call 402-9900 or email reservations.cebu@radisson.com to book the Pink Room or inquire about other hotel offerings.

Radisson Blu is a leading global brand with nearly 300 hotels in operation in 69 countries and territories.

Radisson Blu Love Blu, Be Pink

Pink desserts.

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Marco Polo Plaza Cebu offers feast of French food in Cafe Marco

Experience French food whipped up by the expert hands of a connoisseur as French chef Olivier Foucke brings the delectable flavors of France to Marco Polo Plaza Cebu’s culinary journey…

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Experience French food whipped up by the expert hands of a connoisseur as French chef Olivier Foucke brings the delectable flavors of France to Marco Polo Plaza Cebu’s culinary journey Bon Appetit.

Feast on a smorgasbord of French dishes at the Cafe Marco buffet or partake of a three-course dinner with wine pairing some 1,000 feet up at Blu Bar & Grill.

Cafe Marco’s Bon Appetit, where diners get to have their fill of such French dishes as Salade d’ Aubergine, Pare de Campagne, Blanquette de Boeuf, Cailles au Raisin, Poule au Pot, Hachis Parmentier, runs up to September 25, 2016.

Bon Appetit Marco Polo Plaza Cebu

French chef Olivier Foucke brings the delectable flavors of France to Marco Polo Plaza Cebu’s culinary journey Bon Appetit.

Evenings with Chef Olivier at Blu Bar & Grill are also available up to September 25.

Culinary expertise

Chef Olivier started his culinary career in Dunkerque where he learned the basics of French cuisine. His passion for food and insatiable desire to discover unique dishes brought him to places like Glasgow, Geneva, Abu Dhabi, Macau, and China.

He brings 20 years of culinary experience to Marco Polo Plaza Cebu’s celebration of French food in Bon Appetit.

Bon Appetit Marco Polo Plaza Cebu

Feast on a smorgasbord of French dishes at the Cafe Marco buffet or partake of a three-course dinner with wine pairing some 1,000 feet up at Blu Bar & Grill until September 25.

His heavenly desserts, among them the Croquembouche and Savarin Chantilly, will satisfy any sweet tooth and make one exclaim C’est delicieux!

Experience some French goodness at Marco Polo Plaza Cebu. Email fb@marcopolocebu.com or call 253-1111 for inquiries and reservations.

Bon Appetit menu cycles

Cycle 1

Salads
Chicory and fennel salad
Falls salad with green lentils
New potato salad with figs
Roasted cauliflower with smoked duck breast

Homemade charcuterie
Chicken liver terrines
Dijon mustard, gherkins, silver onions

Soups
Onion soup

Hot dishes
Beef “Bourguignon”
Braised chicken with beer
Pork and beans stew
Seared duck breast, cranberry sauce
Stuffed tomato with veal stew and herbs
Fish bouillabaisse, garlic sauce

Carving
Roasted beef with herb crust, potato, zucchini gratin

Live cooking station
Pork kidney, mustard sauce

Desserts
Walnut millefeuilles
Red wine and spices poached pears
Brown beer and spiced bread brule
Apple tart with brandy

Bon Appetit Marco Polo Plaza Cebu

Cailles au Raisin: braised quail with red wine and grapes.

Cycle 2

Salads
Eggplant and semi dried tomato salad
Mussels and potato salad
Beetroot, white radish and Camembert cheese
Chick peas, coriander and cumin salad

Homemade charcuterie
Pork “pate”
Dijon Mustard, gherkins, silver onions

Soups
Pumpkin and hazelnut soup

Hot dishes
Veal stew with mushroom
Braised quail with red wine and grapes
Sautéed pork with mustard sauce
Poached chicken with vegetables
Baked minced beef and whipped potato
Seared fish fillet, Caper and lemon sauce

Carving
Roasted pork loin, seasonal roast roots, roast apples, calvados sauce

Live cooking station
Savory crepes selection

Desserts
Choux pieces
Apricot tart
Opera
Savarin with whipped cream

Bon Appetit Marco Polo Plaza Cebu

Fish with lemon and garlic sauce.

Cycle 3

Salads
Roast pumpkin, ricotta cheese, hazelnut
Roasted yellow pepper with anchovies and olive
Zucchini”Tagliatelle”marinated with mint
Red cabbage with apple and lardons

Homemade charcuterie
Duck rillettes
Dijon mustard, gherkins, silver onions

Soups
Fish soup with garlic sauce

Hot dishes
Sliced beef with mushrooms
Lamb stew with root vegetables
Pork cuts stewed with green lentils
Braised chicken with red wine
Baked chicory and ham
Poached seafood with vegetables and sauce

Carving
Roasted lamb leg “boulangere” potato

Live cooking station
White wine and cream mussels

Desserts
Chocolate ganache tart
Choux filled with pralines
Pumpkin crème with cinnamon
Black currant mousse with meringue base

 

More photos

Bon Appetit Marco Polo Plaza Cebu

Baked minced beef and whipped potato.

 

Bon Appetit Marco Polo Plaza Cebu

White beef stew with mushrooms.

 

Bon Appetit Marco Polo Plaza Cebu

Poached chicken with vegetables.

 

Bon Appetit Marco Polo Plaza Cebu

Entree.

 

Bon Appetit Marco Polo Plaza Cebu

The Marco Polo lobby.

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Mooncakes at Marco Polo Plaza

Celebrate Mid-Autumn Festival with Marco Polo Plaza’s unique mooncake gift boxes. Offered together with all the Marco Polo Hotels, these selection of unique mooncake gift boxes contain delectable and traditional…

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Celebrate Mid-Autumn Festival with Marco Polo Plaza’s unique mooncake gift boxes.

Offered together with all the Marco Polo Hotels, these selection of unique mooncake gift boxes contain delectable and traditional mooncakes. Our elegant Osmanthus Gold Set is at P750 net with one piece of red bean with egg yolk and one piece of lotus seed. For our little VIP’s, the Piccolo mini mooncake box is perfect with three pieces of red bean with egg yolk and 3 pieces lotus seed. This is valued at P1,700 net.

Marco Polo Osmanthus Gold Set

Osmanthus Gold Set

Our unique mooncakes and gift boxes are ideal choices for enjoying at home with family or gifting to business partners and friends.

The Mooncake is a special kind of food famously sacrificed as an offering to the moon goddess Chang-E. The moon cakes differ in flavor according to the regions they were made from. They are round and they symbolize the reunion of family.

Marco Polo

Piccolo mini mooncake box

Nowadays, people give moon cakes as gifts to symbolize and demonstrate that they wish a long and happy life to the person who receives them. The Mid-Autumn festival also called as Moon Festival is popularly celebrated in China.

You may pre-order your mooncake set now! Call 253 1111 local 8249 or email fb@marcopolocebu.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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Korean coffee brand Tom N Toms opens in Cebu

Korean coffee chain Tom N Toms opened a second branch in the Philippines Thursday at The Greenery in Mabolo, Cebu City. Tom N Toms Cebu offers a wide range of…

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Korean coffee chain Tom N Toms opened a second branch in the Philippines Thursday at The Greenery in Mabolo, Cebu City.

Tom N Toms Cebu offers a wide range of menu options and an alternative to existing outlets in terms of coffee, other drinks, bread, and pastry products, said Peter Kim, master franchiser of Tom N Toms Philippines.

Having lived in Bacolod City for seven years, Kim said he decided to operate the first Philippines outlet of the Korean brand there in March 2015.

Tom N Toms Cebu opening

Garlic Butter Bread.

“Our coffee products are an alternative to the very strong drinks of other brands. We serve regular coffee,” he added.

Tom N Toms Coffee will serve to enrich Cebu as a food and drinks hub, according to Rose Marie Alba, JL Alba Corp. president. Tom N Toms Cebu is a collaboration between Kim and JL Alba Corp.

Tom N Toms Cebu

Tom N Toms pastries. The cafe offers freshly baked pretzels, bread, and pastries.

Tom N Toms Cebu menu

Including its hot, iced, blended coffee creations and smoothies, Tom N Toms carries around 130 items in the menu. Worthy of note are the freshly baked pretzels, bread, and pastries as well as signature products like the TomNccino.

Kim Hyung-Suk, Tom N Toms International vice president, said the food and drinks served at the Cebu outlet are of the same quality as those served in the Korean branches.

Tom N Toms Coffee

Open 24 hours. Tom N Toms Coffee in The Greenery in Mabolo is open 24 hours.

“We want to make this a chill and great place. I’m hoping Cebuanos will come and check us out. We’re very willing to listen to feedback,” he added.

All Tom N Toms outlets are open 24 hours and the same goes for the Cebu branch. There are around 500 branches in Korea and 60 to 70 outside of that country, including two in the Philippines.

Tom N Toms Coffee Cebu

Tom N Toms Coffee Cebu opening. Peter Kim, master franchiser of Tom N Toms Philippines., Rose Marie Alba, JL Alba Corp. president, and Kim Hyung-Suk, Tom N Toms International vice president, lead the opening of the branch in The Greenery in Mabolo, Cebu City.

Private function room

Jay Alba, Tom N Toms Cebu general manager, said a friend brought them to the branch in Bacolod and they decided to bring the brand to Cebu.

He added that they had been looking for a coffee shop to put in The Greenery, citing that negotiations with Kim took around a year.

Tom N Toms Cebu

Spacious. Tom N Toms Cebu, which has two levels that total around 200 square meters, is comfortably spacious.

Tom N Toms Cebu, which has two levels that total around 200 square meters, is comfortably spacious.

It has a room that can seat from 8 to 12 people for private functions. The P2,000 rate for the private room is consumable, Alba added.

More Tom N Toms Cebu photos

Tom N Toms Coffee Cebu

Bread.

 

Tom N Toms Coffee Cebu

Coffee. Peter Kim, master franchiser of Tom N Toms Philippines, says the coffee they serve is “an alternative to the very strong drinks of other brands.”

 

Tom N Toms Cebu

Tom N Toms Cebu menu. Tom N Toms carries around 130 items in the menu, including its hot, iced, blended coffee creations and smoothies.

 

Tom N Toms Cebu

Opening. Tom N Toms officials cheer the opening of the 1st branch in Cebu and the 2nd in the Philippines.

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Original Pino brings you Chef Tatung’s ‘From Heart to Platter’ menu

Tinolang manok, kare-kare, and adobong pusit alongside The Original Pino’s popular dishes and delicacies are on the menu this week when Cebu’s best value-for-money restaurant presents the best of Luzon,…

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Tinolang manok, kare-kare, and adobong pusit alongside The Original Pino’s popular dishes and delicacies are on the menu this week when Cebu’s best value-for-money restaurant presents the best of Luzon, Visayas, and Mindanao as prepared by renowned culinarian Chef Tatung.

“From Heart to Platter with Chef Tatung” begins August 24 at The Original Pino, where diners get to enjoy the cooking of one of the most sought after chefs in the Philippines on top of the restaurant’s popular menu.

Viewers of ABS-CBN’s Umagang Kay Ganda know Chef Tatung as the resident chef and presenter of the cooking segment “Kwentong Kawali,” where he imparts his love and knowledge of Filipino cuisine.

The Original Pino

Sinuglaw and kilawin.

Filipino cuisine

A Manila-based Cebuano, he is well-known for his passion for Philippine cuisine and the restaurants which he founded, namely Tatung’s in Quezon City, Chef Tatung in Taguig, and Agos, which opens soon at the SM Mall of Asia. He was one of only two Filipinos who joined some of the best chefs in the world at the Madrid Fusion 2016.

His love for Filipino cooking finds fruition in his first book, “Philippine Cookery: From Heart to Platter,” which is currently on the National Bookstore Bestseller List.

Chef Tatung Original Pino

CHEF TATUNG. The Manila-based Cebuano is well-known for his passion for Philippine cuisine and the restaurants which he founded, namely Tatung’s in Quezon City, Chef Tatung in Taguig, and Agos, which opens soon at the SM Mall of Asia. He was one of only two Filipinos who joined some of the best chefs in the world at the Madrid Fusion 2016.

Here, he delves into the heart of his native cuisine by showing how to cook Filipino through basic cooking methods—steaming, grilling, sautéing, frying, curing, among many techniques.

Featured recipes

Featured are recipes perfected from Chef Tatung’s many years of research around the country. These include basics like tinolang manok, kare-kare, adobong pusit, as well as more unusual fare like bulanglang, piyanggang, and pinaupong manok sa asin.

Chef Tatung The Original Pino

Kinilaw na dilis.

Throughout, he explores important ingredients like vinegar, coconut, rice, as well as traditional kitchen tools like the palayok or claypot, and bamboo tubes used for boiling.

The Original Pino is open daily and serves buffet lunch for only P299 net and dinner buffet for only P399, both inclusive of orange juice, kangen water, and bottomless iced tea. There are no hidden charges.

For reservations and inquiries, call (032) 5054840 or (+63) 926 672 2007 (tap on numbers to call on your phone). The Original Pino is located on Wilson Street, Lahug, Cebu City.

The Original Pino Chef Tatung

Cocido.

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Anzani Prime serves top-class steak for global palate

House of Anzani infuses an upscale touch to Cebu’s culinary landscape with its 7th restaurant and steakhouse Anzani Prime. The newest dining establishment that carries the Anzani brand is an…

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House of Anzani infuses an upscale touch to Cebu’s culinary landscape with its 7th restaurant and steakhouse Anzani Prime.

The newest dining establishment that carries the Anzani brand is an excursion into a world of steak, specifically meat in grades.

Chef Marco Anzani, cited by the New York Times as one of the pioneer founders of new Mediterranean cuisine, said Anzani Prime offers a comprehensive steak list – from cured, raw, smoked and dry-aged, grain fed, grass fed to 600-day rotation, 48-hour slow cooked black angus, mb3, and mb5.

CENTERPIECE. Steaks are the star in the newly-opened Anzani Prime in The Tinder Box. This one is served with sweet potato gratin with smoked speck ham and creamed spinach and truffle.

CENTERPIECE. Steaks are the star in the newly-opened Anzani Prime in The Tinder Box. This one is served with sweet potato gratin with smoked speck ham and creamed spinach and truffle.

His wife, entrepreneur Kate Dychango-Anzani, said their vision for Anzani Prime is that it contributes to making Cebu a culinary destination that caters to a global palate. She added that the Anzani brand continues to bring the notch higher with every dining facility.

Anzani Prime menu

Anzani Prime, located at the 2nd level of The Tinder Box, served its signature beer and watermelon cooler, homemade brown bread, pasta, artisan dessert, and other menu offerings during an introductory lunch for selected guests.

The centerpiece dish was the Black Angus steak served with sweet potato gratin with smoked speck ham and creamed spinach and truffle.

Anzani Prime

SERVING THE STEAK. Chef Marco Anzani serves the steak, which is first placed on a block of Himalayan salt.

Anzani signatures in the Anzani Prime menu are artisanal and curated on a meat grade level. These include Black Angus short ribs, slow roasted to perfection for six hours; a selection of 28-day dry-aged ribeye, flat iron hanging tender, or 400-day grain-fed certified Angus beef; striploin, tenderloin, or tomahawk of Anzani Prime wagyu with marble score of 3 or 5.

Also served from the grill are lamb chops, Australian and Tasmanian striploin, Angus beef ribeye, and full-blooded wagyu.

Anzani Prime

PRELUDE. Crisp phyllo, portobello mushroom and goat cheese speck ham, truffle essence.

Powerhouse desserts

Other than the steak specialties, there is a range of dishes within the culinary spectrum – from appetizers of wild boar terrine, oysters, tuna tartare, crisp phyllo; salads made out of organic and dark leafy greens as well as cauliflower caviar; soups of green pea, roma tomatoes, mussels, and bisque; main courses of veal sweetbread, tortelli, pork cutlet, roasted sea bass, and halibut fillet.

Chef Marco said they take pride in their powerhouse artisan desserts, such as the sour cherry yogurt terrine, smoked coco-lychee torte, Mille-feuille key lime tart, and sesame ice cream.

Anzani Prime

Maccha petit fours.

Wine pairing

Wine suggestions were provided by Bibendum Wines, which opened another branch at the wine cellars of The Tinder Box. Hans Eulenhofer, of Bibendum Wines, said they’re collaborating with Anzani Prime and The Tinderbox to provide the best pair of wine for each item in the menu.

Anzani Prime is a signature brand of the Anzani International Group, one that caters to an upper niche in the market and a refined and more sophisticated palate.

 

More photos

 

Anzani Prime

Home-made brown bread.

 

Anzani Prime

Cleanser. Four fruits liquid.

 

Anzani Prime

Welcome drinks: Rooibos and watermelon cooler.

 

Anzani Prime

Welcome drinks: Anzani Prime Signature Beer Silver Star.

 

Anzani Prime

PRESS PREVIEW. Chef Marco Anzani discusses with guests the menu of their 7th restaurant and steakhouse Anzani Prime. At left is his wife, entrepreneur Kate Dychango-Anzani.

 

Anzani Prime pasta

PASTA. Anzani hand rolled tortelli, liver pate smoked cheese fondue.

 

Anzani Prime steak

HIMALAYAN SALT. Steaks in Anzani Prime are served on a block of Himalayan Salt.

 

Anzani Prime steak

STEAK. The centerpiece dish was the Black Angus steak served with sweet potato gratin with smoked speck ham and creamed spinach and truffle.

 

Anzani Prime

DESSERT. Sour cherry yogurt terrine.

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The Tinder Box relaunches into lifestyle destination

Cebu’s pioneering food and wine destination The Tinder Box has relaunched with a modernist design and new offerings. Aside from an updated menu that carries a wide selection of sumptuous…

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Cebu’s pioneering food and wine destination The Tinder Box has relaunched with a modernist design and new offerings.

Aside from an updated menu that carries a wide selection of sumptuous meals, The Tinder Box along Governor M. Cuenco Avenue corner Bauhinia Drive in Kasambangan, Cebu City now also hosts the city’s newest lounge and bar Morals & Malice, Bibendum Wines, and premier steakhouse Anzani Prime.

“The Tinder Box is now Cebu’s newest lifestyle destination and the go-to place for people who love the finer things in life,” said Raymond Aquino, who represented the owners of Tinderbox.

The Tinder Box ribeye steak

Tinder Box ribeye steak.

The newest addition to The Tinder Box space is Anzani Prime, which is the seventh restaurant by the House of Anzani. Located on the second floor, the restaurant carries in the menu a comprehensive steak list with focus on meat in grades.

Tinder Box menu

Ansley B. Mislang, operations manager of The Tinder Box, and head chef Van Ian Machitar presented during Wednesday’s relaunch the restaurant’s best-selling dishes.

The Tinder Box continues to serve their popular pork baby back ribs, salmon, chicken breast, and Angus beef rib-eye plus a wide selection of starters and appetizers, grilled specialties, and desserts, said Mislang.

The Tinder Box, Morals & Malice, Bibendum Wines, and Anzani Prime.

NEW TINDER BOX. Officials representing the new outlets in the renovated The Tinder Box: Morals & Malice, Bibendum Wines, and Anzani Prime.

He said they are open from 7 a.m. to midnight. He also said they are the perfect venue for leisure dining, family gatherings, and even business meetings. The Tinder Box started operating in the 1980s primarily as a smoke shop specializing in imported cigarettes and cigars before becoming a delicatessen and restaurant.

From a dining establishment patterned after a classical French and European service and cuisine, Aquino said The Tinder Box has evolved into a lifestyle destination with a lot more to offer guests.

New offerings

Lounge and bar Morals & Malice, with interiors designed by Cebuano icon Kenneth Cobonpue, serve handcrafted coffee, smoothies, and cocktails that highlight local produce aside from the regular drinks. They are at the second floor of The Tinder Box.

Bibendum Wines, after the success of its new store at Streetscape on Maria Luisa Road, also now has a branch at The Tinder Box.

The Tinder Box salmon.

Salmon fillet with crispy jamon Serrano, brocolli-potato mash, balsamic-pickled onions and white wine sauce.

Quality fine wines from across the globe are now available at the Bibendum Wine Cellars, which offer them by the glass and bottle.

Margaret Taylor, Bibendum Wines proprietor, said they have the biggest selection of quality fine wine. She added that their offerings include French, American, Portuguese, and Italian wines at prices below P500.

Her son, Hans Joerg Eulenhoefer, added that their bestselling wines are Kressmann and Haussmann and Bibendum carries a wide range of bottles under these two brands.

 

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The Tinder Box

Cold cuts and cheese.

 

The Tinder Box

Appetizers.

 

The Tinder Box

Appetizers

 

Raymond Aquino The Tinder Box

Raymond Aquino talks about the newly-renovated The Tinder Box.

 

Pork baby back ribs

Pork baby back ribs served with grilled corn and Cajun rice.

 

The Tinder Box chicken

Chicken breast marinated with garlic and herbs

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Michelin-starred chef Jason Atherton opens newest resto The Pig & Palm in Cebu

Michelin-starred British chef Jason Atherton adds a gourmet touch to Cebu’s dining scene with the opening of The Pig & Palm, his first in the Philippines and the 16th in…

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Michelin-starred British chef Jason Atherton adds a gourmet touch to Cebu’s dining scene with the opening of The Pig & Palm, his first in the Philippines and the 16th in his highly-acclaimed restaurant group The Social Company.

Opened just last week, the Pig & Palm celebrates Cebu’s reputation as a destination for pork. The restaurant is located on the ground floor of MSY Tower on Pescadores Road in the Cebu Business Park.

“Everyone loves the pig in Cebu. And what do you see when you look around? Palm trees,” Atherton said to explain why he called his newest restaurant The Pig & Palm.

Atherton, who counts three restaurants with Michelin stars in his chain that spans London, New York, Hong Kong, Shanghai, Dubai, Sydney and now Cebu, added that he wants to develop a casual atmosphere at The Pig & Palm.

Pig & Palm roasted suckling pig

Roasted suckling pork, soya onion gravy, apple, mustard leaf

Local produce

The 57-cover restaurant in Cebu serves modern tapas-style sharing dishes, focusing especially on pig-based plates, that utilize produce from local farms. Atherton and Manila-born head chef Tim dela Cruz collaborated over the menu that seeks to highlight the best of Filipino produce.

“I always make it a point to use local ingredients wherever I go. I want to make the menu affordable. I also want to support the local economy,” he said.

Pig and Palm Cebu pork terrine

Old fashioned pork terrine, pistachio, “onion-onion & onion”

According to Atherton, the Cebu restaurant is a realization of his wife Irha’s dream to bring to Cebu some of the success of their restaurant group.

“It gives me no greater joy than to open a Social destination here as my love letter to her,” he added. Atherton, who left Gordon Ramsay Holdings to open The Social Company, has three restaurants with Michelin stars, all in London, including Pollen Street Social which opened in April 2011 in Mayfair, Social Eating House in Soho on Poland Street which opened in 2013, and City Social atop the 24th floor of Tower 42 which opened in 2014.

Pig and Palm Cebu shrimp kinilaw

Kinilaw of shrimp, calamansi, pickled papaya, chili, coconut

Pig & Palm menu

Some guests were invited for lunch to the restaurant a day after its opening on July 26, 2016 and introduced to several of the offerings in The Pig & Palm menu.

The dishes served included squid crackers, chicken karaage, chargrilled miso carrots, pork terrine, shrimp kinilaw, and tuna sashimi. Cebu lechon comes in a sharing plate serving, known as the roasted suckling pork in the menu, and with soya onion gravy. For fish, there was the local red mullet in a sea of clams.

A coconut rice pudding topped with coconut ice cream and mango and chocolate moelleux flavored with sea salt and vanilla ice cream made up dessert.

The Pig & Palm is open for all-day dining and after dinner drinks, created no less than group bar executive Jamie Jones who has a reputation for award-winning and innovative cocktail drinks.

Pig and Palm Cebu red mullet

Local red mullet, clams and beer and bacon

British-style cocktails

The Pig & Palm brings to Cebu such award-winning cocktails as the gin-based “Dill or no Dill.”

Jamie Jones, group bar executive, created a drinks menu of British-style cocktails that make use of Filipino fruits and flavors.

Coff Medicine is a mix of Don Papa rum, kahlua, and espresso, prescribed by “Dr. Lord West” as the drink of choice “after a hard day at work.” It comes in a container similar to a cough medicine bottle and the instruction is to “shake hard, pour into glass, drink immediately.”

Jones said they like calling their cocktails silly names.

Pig and Palm Cebu dill or no dill

Dill or no dill

Contact details

The Pig & Palm is open from Tuesday to Sunday for breakfast, lunch, and dinner from 8 a.m. to 10 p.m. Call 63.929.481.4668 or +6332 255 8249 email reservations@thepigandpalm.ph for inquiries and reservations.

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Pig and Palm Cebu

Pig and Palm is located on the ground floor of the MSY Tower on Pescadores Road in the Cebu Business Park.

 

Pig and Palm Cebu

The 57-cover restaurant in Cebu serves modern tapas-style sharing dishes, focusing especially on pork dishes.

 

Pig and Palm Cebu

Chicken karaage, sriracha mayonnaise

 

Old fashioned pork terrine.

Old fashioned pork terrine.

 

The Pig & Palm in Cebu

Pig and Palm offers a modern Spanish tapas menu.

 

The Pig & Palm Cebu

The Pig & Palm is open for all-day dining and after dinner drinks.

 

The Pig & Palm in Cebu Jason Atherton

Michelin-starred British chef Jason Atherton says the Cebu restaurant is a realization of his wife Irha’s dream to bring to Cebu some of the success of their restaurant group.

 

The Pig & Palm in Cebu

Baked 60% chocolate moelleux, sea salt and vanilla ice cream

 

The Pig & Palm in Cebu

Coconut rice pudding, coconut ice cream, mango

 

The Pig & Palm Cebu

Coff Medicine is a mix of Don Papa rum, Kahlua, and espresso, prescribed by “Dr. Lord West” as the drink of choice “after a hard day at work.”

 

The Pig & Palm dill or no dill.

Dill or no dill.

 

The Pig & Palm Cebu

Chargrilled miso carrots, baba ganoush, walnut pesto

 

The Pig & Palm squid crackers

Squid crackers, potato aioli, black onion

 

The Pig & Palm tuna sashimi

Sashimi of tuna, ponzu, Cebuano turnip, jalapeño ice

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Feria turns everyday dining into feast with themed buffet

Pick your choice of greens from a row of salad jars, indulge in a guiltless vegan lunch, or have your fill of seafood as Feria at Radisson Blu Cebu infuses…

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Pick your choice of greens from a row of salad jars, indulge in a guiltless vegan lunch, or have your fill of seafood as Feria at Radisson Blu Cebu infuses its buffet with diverse and new pleasures to turn everyday dining into a feast.

Some customers are very particular about their food choices and Feria, in response, has added a counter that displays purely vegan dishes, said Princes Anderle, Radisson Blu director of marketing communications.

Radisson Blu Cebu Feria buffet salad in a jar

SALAD IN A JAR. A selection of fresh vegetables in single-serve containers with a wide choice of dressings.

Salad, noodles in a jar

The salad in a jar section, which holds a selection of fresh veggie mixes in single-serve containers and even more dressing choices, provides additional healthy options, she added. The noodles in a jar counter, where you get to pick your favorite combination of noodles and ingredients from several choices, follows the same concept.

Every Day Is A Feast holds true at Feria with its Seafood Mondays, Hearty Tuesdays, International Wednesdays, Mediterranean Thursdays, Surf and Turf Fridays, Oriental Saturdays and Filipino Feast Sundays.

The lunch buffet from Monday to Saturday and dinner buffet every Tuesday, Thursday, and Saturday cost only P880 net per person and already include free flowing drinks, according to marketing communications assistant Christine Estrella.

Radisson Blu Cebu Feria buffet samosa

WIDE CHOICES. In this line are vegetable samosa, pork chops, lamb tikka, grilled fish, and roast chicken.

Always something different

She added that with the offerings that change from day to day, there is always something different in the buffet.

Diners can have their fill of seafood specialties like blue crab, lobster, sashimi, nigiri rolls and ceviche on Mondays and get a totally different experience on Thursdays with all they can eat gourmet pizza, fajita, burrito and cheese and cold cut pairings.

Dinner during premium nights of Monday, Wednesday, and Friday is extra special since it also includes free-flowing local beer aside from soda, iced tea and chilled juices.

Radisson Blu Cebu Feria buffet

TOFU-STUFFED TOMATO is among the vegan spread in Feria.

Feria Sunday lunches

Sunday lunches take on a Filipino theme and are family-oriented, according to Estrella. For P1,450 net per person, you get your fill of local favorites – from lechon, kinilaw and sisig to kakanin and halo-halo.

She added that Feria puts up candy and soft-serve ice cream bars on Sunday for kids and these are on top of the regular dessert offerings.

Ready to spice up your dining experience? Call 402-9900 for inquiries or reservations.

MORE PHOTOS

 

Radisson Blu Cebu Feria buffet basil drink

MUST-TRY. This zesty basil-infused drink is delicious.

 

Radisson Blu Cebu Feria buffet Chinese station

Roast pork and chicken at the Chinese station.

 

Roast chicken.

Roast chicken.

 

Chicken rolls.

Chicken rolls.

 

Radisson Blu Cebu Feria buffet Indian food

Indian dishes including chicken and vegetable biryani and various masala are available.

 

Radisson Blu Cebu Feria buffet Indian dishes

Masala, dhaniya murgh, vegetable biryani and naan bread.

 

Radisson Blu Cebu Feria buffet noodles in a jar.

Noodles in a jar.

 

Radisson Blu Cebu Feria buffet pork chops

Pork chops.

 

Radisson Blu Cebu Feria buffet sandwiches

Sandwiches.

 

Radisson Blu Cebu Feria buffet vegetable samosa

Vegetable samosa.

 

Feria cakes.

Cakes.

 

Feria halo-halo station.

Halo-halo station.

 

Radisson Blu Cebu Feria buffet lamb tikka

Lamb tikka.

 

Radisson Blu Cebu Feria buffet noodles in a jar.

Noodles in a jar options.

 

Radisson Blu Cebu Feria buffet noodles in a jar.

Noodles in a single-serve jar.

 

Radisson Blu Cebu Feria buffet paella

Paella.

 

Radisson Blu Cebu Feria buffet pizza station.

Pizza station.

 

Radisson Blu Cebu Feria buffet pasta

Pasta.

 

Radisson Blu Cebu Feria buffet sushi

At the Japanese section.

 

Radisson Blu Cebu Feria buffet roast pork.

Roast pork.

 

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Chef Tang whips up Chinese lauriat feast at Cafe Marco

From the cold cuts and native chicken soup to the baked lobster with noodles and steamed shrimp meat and scallop ball, Chef Tang’s Chinese Lauriat table served one scrumptious dish…

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From the cold cuts and native chicken soup to the baked lobster with noodles and steamed shrimp meat and scallop ball, Chef Tang’s Chinese Lauriat table served one scrumptious dish after another at Marco Polo Plaza Cebu’s Cafe Marco.

In a special kind of culinary event, Marco Polo Changzhou executive Chinese chef Tang Chi Wai visited Cebu to whip up his specialties from Canton, Sichuan, and Huai Yang.

Chef Tang’s dishes are available at the Cafe Marco buffet or through the special Chinese Lauriat table at the restaurant’s private rooms as Marco Polo Plaza holds Changzhou Good: A Chinese Culinary Journey from July 13-16, 2016.

Baked lobster Cafe Marco Marco Polo Plaza Cebu

Baked Lobster with Noodles in Superior Soup.

Chef Tang’s Chinese Lauriat table

Chef Tang’s Chinese Lauriat table features 10 courses, including starters and dessert, for only P2,400 per person. It can accommodate two groups of 10 and 12 for lunch and dinner.

Speaking through interpreter Shirley Sia, Chef Tang said his dishes are inspired and influenced by the rich culinary culture of Hong Kong, Taiwan, and China. Tang was born in Hong Kong, stayed for a time in Taiwan before making China his home for 19 years now.

Marco Polo Plaza Cebu Chef Tang’s Chinese Lauriat Table

Chef Tang’s Chinese Lauriat Table. Our lunch group of bloggers and newspaper columnists with Marco Polo Changzhou executive Chinese chef Tang Chi Wai (center).

Culinary influence

Chef Tang has more than 40 years of experience in Chinese cuisine and considers cooking as an art that combines taste, ingredients, custom, even time and emotions.

Aside from the Chinese Lauriat table, the Marco Polo Changzhou chef’s Chinese feast is also served at the Cafe Marco buffet on top of the regular spread until today, July 16. The Cafe Marco buffet rate is P1,099 for lunch and P1,395 for dinner.

 

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Chef Tang's Chinese Lauriat cold cuts

Cold cuts. Chef Tang served 6 kinds of cold cuts.

 

Chef Tang's Chinese Lauriat cold cuts.

Chicken cold cuts.

 

Cold cuts plate.

Seaweeds cold cuts.

 

Chef Tang's Chinese Lauriat native chicken

Native chicken in young coconut water with young coconut meat.

 

Chef Tang's Chinese Lauriat table baked lobster

Baked lobster with noodles in superior soup.

 

Chef Tang's Chinese Lauriat table braised beef

Slow braised beef short ribs with spiced wine sauce.

 

Chef Tang's Chinese Lauriat table wok-fried crab

Wok-fried Dungeness crab with ginger and leek.

 

Chef Tang's Chinese Lauriat Table

Chef Tang’s Chinese Lauriat Table. Our lunch group comprised Marco Polo Plaza Cebu executives and local bloggers and newspaper writers.

 

Chef Tang's Chinese Lauriat Table steamed garoupa

Steamed Garoupa fishball with egg and truffle sauce.

 

Chef Tang's Chinese Lauriat Table scallops

Wok-fried scallops with asparagus in XO sauce.

 

Chef Tang's Chinese Lauriat Table steamed shrimp

Steamed shrimp meat and scallop ball with egg skin.

 

Chef Tang's Chinese Lauriat Table tiger prawn

Wok-fried tiger prawn with golden garlic sauce.

 

Chef Tang's Chinese Lauriat Table mango sago

Mango sago with a tasty wafer.

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Mactan Alfresco serves Cebu lechon fresh off the roasting pit

With its crispy skin and tender juicy meat, Cebu lechon is known around the Philippines and even the world as extraordinarily delectable. Diners now get to take their enjoyment of…

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With its crispy skin and tender juicy meat, Cebu lechon is known around the Philippines and even the world as extraordinarily delectable.

Diners now get to take their enjoyment of Cebu’s roasted pork to a whole new level with the opening of the Lechon Pit at The Mactan Newtown’s covered dining strip Mactan Alfresco.

“Nothing compares to Cebu lechon. When it comes to taste, Cebu’s culinary pride is unrivalled in other parts of the country. We want to show there’s more to lechon than its delectable crispy skin and juicy meat,” Tefel Pesigan-Valentino, Megaworld Lifestyle Malls head of marketing and business development, said during the Lechon Pit opening last July 1.

Lechon Pit Mactan Alfresco

CEBU LECHON. Diners get to witness how Cebu lechon is prepared at the Lechon Pit in Mactan Alfresco at The Mactan Newtown.

Cebu lechon roasting

At the Lechon Pit that’s located just beside Mactan Alfresco, diners get to witness firsthand how the world’s best pork dish, as recognized by Time Magazine in its Best of Asia 2009 issue and Anthony Bourdain in one episode of his travel show No Reservations, is prepared.

Every Saturday and Sunday, from 3 p.m. onwards, the Lechon Pit demonstrates the intricate process of Cebu lechon preparation, from seasoning to roasting and ultimately chopping and serving to guests.

Ayers Lechon, which has a food kiosk at Mactan Alfresco, currently operates the roasting pit, which can hold 12 lechons at a time.

Lechon pit Mactan Alfresco opening

LECHON PIT OPENING. Officials open the Lechon Pit in the Mactan Alfresco at The Mactan Newtown. Among those who led the opening were Megaworld AVP and head of public relations and communications Harold Geronimo, Megaworld Lifestyle Malls head of marketing and business development Tefel Pesigan-Valentino, Ayers Lechon operations manager Ronald Maniarez, and Lapu-Lapu tourism officer Hembler Mendoza.

Different experience

Valentino said tourists who want to enjoy a different kind of gastronomic experience can view the live roasting, dine on Cebu lechon fresh off the pit, and enjoy other Cebuano and Filipino dishes on offer at the 11 dining establishments in Mactan Alfresco.

Lapu-Lapu City tourism officer Hembler Mendoza said the live lechon roasting is an add-on to tourism in the historic island of Mactan. He added that Mactan Alfresco’s proximity to the historical destination Liberty Shrine, dedicated to Mactan native and hero Chieftain Lapu-Lapu, makes it doubly attractive to tourists.

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Saintly or wicked? New lounge and bar Morals & Malice have you covered

Infused with cloves, cinnamon, a hint of of ginger and cardamom or a mix of cream cheese, salted caramel, blended oatmeal cookies or even honey, lemon juice, rosemary and fig…

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Infused with cloves, cinnamon, a hint of of ginger and cardamom or a mix of cream cheese, salted caramel, blended oatmeal cookies or even honey, lemon juice, rosemary and fig syrup, your regular coffee, smoothie, or cocktail become so much more at Cebu’s new lifestyle destination Morals & Malice.

The lounge Morals and bar Malice aim to bring to Cebu the craft coffee and cocktail culture that is widely popular in Europe, said Morals & Malice marketing and PR director Paco Rodriguez. “This is something new in Cebu but already very big abroad. We feel that a place serving its own handcrafted drinks is what’s lacking in the metro,” Rodriguez said.

Located side by side on the second level of Tinderbox on Archbishop Reyes Avenue in Cebu City, Cebu’s newest premier lounge and bar have interiors designed by world-renowned designer Kenneth Cobonpue.

Morals and Malice Morally Tea and carrot cake

TEA AND CARROT CAKE. Morally Tea is a blend of black tea and lemongrass infusion flavored with calamansi honey. It is best paired with the lounge’s signature carrot cake. (Photo: MyCebu.ph)

Cobonpue, Rodriguez, Glenn Soco, and Michael Yu, the persons behind Cebu Life Style, Inc., cooked up the intriguing concept of the contrary and complementary places that play up to either one’s saintly, Morals, or dark side, Malice.

Morals vs Malice

With trees springing from tables, grass accents made out of recycled aluminum blinds, and afternoon sunlight streaming in through the glass walls, the 25-square meter lounge gives off a Garden-of-Eden-before-the-fall vibe.

Served at the lounge are craft drinks and pastries that appeal to your morally upright side. According to Yu, Morals & Malice operations and finance director, the lounge currently has seven handcrafted drinks in the menu but serves as well the regular tea and coffee plus all day brunch starting at opening time of 11 a.m. and onwards to 1 a.m.

Morals and Malice Launch

COFFEE LIQUEUR. The Pumped Spice Latte is a concoction of white pumpkin rum with pinoy coffee liqueur and steamed milk topped with whipped cream and a dash of cinnamon. It’s best with the Chocoholics fudge cake. (Photo: MyCebu.ph)

The Malice bar, on the other hand, is an art installation of abstract nature, a dark cocoon with muted lamps and such uniquely crafted and named cocktails as Fall of Adam that make it super easy for you to give in to your wicked side.

With craft blends already a big hit in Europe, Malice provides Cebu with a taste of this budding culture with its handcrafted, signature libations made from local ingredients and specially concocted plant-based infusions created exclusively for the bar by Manila-based mixologist Kalel Demetrio. At Malice, guests get to pick from a variety of 15 craft cocktails and some surprise concoctions throughout the month aside from the regular alcoholic drinks.

Morals and Malice launch

PASTOR TOM’S cake is a combination of apple pie and moist pound cake that’s smothered in cream cheese frosting. (Photo: MyCebu.ph)

Timeless design

Malice now occupies what used to be the Z Bar, which Cobonpue designed 10 years ago.

“It looks like it could have been designed yesterday because it is rooted in nature and not in any particular style,” said Cobonpue. According to him, the combination of steel and hand-tied bamboo with rattan pieces that adds to the Malice mystique is not random but mimics the movement of molecules.

When Z Bar closed, Cobonpue said he was worried that someone else would come and destroy his design so he decided to save it by collaborating with friends to put up Morals & Malice. The timeless interior arrangement had been featured in a lot of coffee table books.

The bar, which encompasses 90 square meters of space, can squeeze in 80 people and regularly plays Top 40 hits and tropical house music, a Caribbean, relaxed version of the electronic dance music or EDM, said Yu, adding this is perfectly suited for a tropical paradise that is Cebu.

Morals & Malice

MORALS & MALICE TEAM. (From left) Michael Yu, Paco Rodrigues, Kenneth Cobonpue, and Glenn Soco are the persons behind lounge and bar located on the second floor of Tinderbox. (Photo: MyCebu.ph)

Morally inspired menu

Morals introduced three highly-recommended pairings of craft drinks and pastries to media and blogger guests during the grand launch last Friday, April 29.

Morally Tea is an innocent blend of black tea and lemongrass infusion flavored with calamansi honey. It is best paired with the lounge’s signature carrot cake, a moist concoction with delectable cream cheese frosting that’s free from wheat, gluten, trans fat, artificial flavors and colorings.

Malice bar Cebu

MALICE. The entrance to the Malice bar, which now occupies what used to be the Z Bar. (Photo: MyCebu.ph)

Yu said his personal favorite is the Crema de Manga, a morally inspired smoothie of fresh Cebu mango, oatmeal cookies, and cream cheese topped with whipped cream. Morals recommends a pairing with Pastor Tom’s combination of apple pie and moist pound cake that’s smothered in cream cheese frosting.

The Pumped Spice Latte is a Morals drink that comes with a hint of malice, the lounge’s signature creation of white pumpkin rum with pinoy coffee liqueur and steamed milk topped with whipped cream and a dash of cinnamon. It’s best with the Chocoholics fudge cake covered in Hershey’s chocolate butter cream frosting that also happens to be sans artificial colors, flavors, trans fat, and wheat.

Moarls & Malice launch

DESIGN MYSTIQUE. The combination of steel and hand-tied bamboo with rattan pieces that adds to the Malice mystique is not random but mimics the movement of molecules, said world-renowned designer Kenneth Cobonpue.

Signature Malice cocktails

Equally intriguing and exquisite are Malice’s craft blends: muddled Granny Smith apples, rosemary syrup, Bombay gin, cilantro liqueur, honey and lemon juice finish called Fall of Adam; Bacardi Silver rum, ginger syrup, mint, lime, and citrus soda topped with pomelo aptly named Pomelo Spiced Mojito; Burning Bush concoction of ginger, liqueur, fig syrup, Yoichi single malt whisky, Makers Mark bourbon, salinated herb, lemon, and a burnt rosemary twig; an Oro de Plata mocktail treat of fresh mango goodness, basil, with a hint ginger and fizz for the finish.

Morals & Malice

One of the light fixtures installed in the bar. (Photo: MyCebu.ph)

A regular cocktail would have a maximum of five ingredients but craft blends can have as many as 10, said Rodriguez.

Since the soft launch of Malice in December, Rodriguez said they’re happy to see guests exploring and enjoying the craft cocktails that are on offer.

Although there is a period when the lounge and bar are open at the same time, from the opening of Malice at 6 p.m. up to closing time, Yu said there is no competition between the two spaces since they cater to different experiences.

Morals & Malice launch

LAUNCH. The bar prepares signature pairings of craft drinks and pastries during the media launch of Malice. (Photo: MyCebu.ph)

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Sabores de España celebrates Spanish influence on local cuisine

Marco Polo Plaza Cebu‘s popular culinary event “Sabores de España, Viva Madrid!” returns with a smorgasbord of Spanish flavors that Cebuanos have come to love. Spanish tapas or appetizers like…

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Marco Polo Plaza Cebu‘s popular culinary event “Sabores de España, Viva Madrid!” returns with a smorgasbord of Spanish flavors that Cebuanos have come to love.

Spanish tapas or appetizers like the croquetas de bacalao, croquetas de jamon, almendras picantes or spicy almonds, soups like sopa de mariscos and sopa gallega, main dishes like robo de toro, bakareta, lengua estofada, callos and paella, and desserts like meringue and torta de melocoton are available until April 10 at Cafe Marco on top of the buffet restaurant’s regular international spread.

Sabores de España tapas

TAPAS. Spanish tapas are back on the menu in Cafe Marco as Marco Polo Plaza Cebu celebrates its annual “Sabores de España, Viva Madrid!” culinary event.

“Cebuanos love Spanish food because it is a part of our heritage. We are used to marinated food like adobo and caldereta. We’d rather have chorizo than bacon,” said Ms. Gema Pido, Marco Polo Plaza Cebu’s longtime consultant for the culinary event.

A Calle Tapas set up for Friday night’s launch of the 2016 Sabores de España provided a preview of the Spanish dishes on the Cafe Marco menu served with flowing Spanish drinks like cerveza rojo, cerveza de toro, and sangria.

“We chopped up our main dishes into small parts, placed these in savory pastries, and served them here together with appetizers like the queso manchego or your typical Spanish cheese served with olives in vinaigrette,” she added shortly before the start of the launching ceremony.

Paella Sabores de Espana

PAELLA. “Cebuanos love Spanish food because it is a part of our heritage,” says culinary consultant Gema Pido.

Sabores de España menu

Marco Polo Plaza Cebu executive chef Stefano Verillo said they’ve retained many of the Spanish dishes that have become favorites through nine years of Sabores de España and added a few more in the tapas, salad, and dessert sections.

“People look forward to the jamon serrano, which is our centerpiece dish. The tapas section in the buffet is everybody’s favorite as well. Our reputation and the way we ensure freshness in our food are also what attract diners to Cafe Marco,” he added.

Meringue Sabores de Espana Marco Polo Plaza Cebu

Meringue

According to him, the Spanish tapas are available as well to guests who opt to dine at the hotel’s Lobby Lounge.

Chef Stefano, who is Italian, said Ms. Gema brings her own touch to the Spanish dishes and he always looks forward to this yearly collaboration with her for Sabores de España.

Flaming Spanish coffee

Sabores de España launch guests were treated to a demonstration of Spanish coffee preparation, which involves flaming the concoction before it is poured into the glass. The mix included, of course, brewed coffee with a little bit of orange, and anise liqueurs added in and lighted before it was poured into a glass and topped with cream.

The cutting and partaking of the jamon serrano, dry-cured Spanish ham, was an anticipated portion and a sultry Spanish dance performed by a dance sports team served as another highlight of the evening.

Sabores de Espana Robo de Toro

ROBO DE TORO. Bull tail stew in savory tartlets.

Julie Najar, Marco Polo Plaza Cebu general manager, said Sabores de España, which is on its ninth year, has become one of the hotel’s significant culinary events.

In celebration of Spanish cuisine and its influence on Cebu dishes, several Spanish dishes are available at the Cafe Marco buffet up to April 10 at the same regular net price of P1,099 for lunch and P1,395 for dinner.

Make your reservations by calling Call Marco Polo Plaza Cebu at (+6332) 253-1111 (tap to call on your phone).

More photos

Sabores de Espana jamon serrano

CENTERPIECE. The jamon serrano is the centerpiece dish of the annual culinary event.

 

marco-polo-sabores-desserts-2

 

Sabores de Espana Spanish coffee

SPANISH COFFEE. The drink is a delightful mix of brewed coffee with a little bit of orange, and anise liqueurs added in and lighted before it was poured into a glass and topped with cream.

 

Marinated olives with Manchego cheese.

Marinated olives with Manchego cheese.

 

Sabores de Espana Marco Polo Plaza Cebu

SPANISH DANCE. This performance was one of the highlights of the Sabores de España opening in Marco Polo Plaza Cebu.

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Coral Seaside at Jpark serves freshest seafood, Mediterranean cuisine

The freshest crabs, lobsters, and fish sourced mainly from local fishers served along the coastline as the sun dips below the horizon and lights up the sky make up the luscious seafood dining experience that is the Coral Seaside Restaurant of Jpark Island Resort and Waterpark in Lapu-Lapu City.

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The freshest crabs, lobsters, and fish sourced mainly from local fishers served along the coastline as the sun dips below the horizon and lights up the sky make up the luscious seafood dining experience that is the Coral Seaside Restaurant of Jpark Island Resort and Waterpark in Lapu-Lapu City.

At Coral Seaside, seafood is served in a silver platter amid a clear wide view of the dark blue sea.

Jpark Coral Seafood Platter

CULINARY BOUNTY. Coral Seaside’s seafood platter hosts a marine bounty of fish, prawns, squid, and mussels drizzled with tomato salsa and garnished with greens.

 

Jpark Coral Seaside

STARTERS. Soup of the day, Caesar Salad, and a red monggo ball.

 

Chef Mattia Stroppa said seafood makes up 90 percent of the restaurant menu. He added that he plays around with the different dishes to bring out a unique combination of flavors.

The chili crabs that he served to us, for example, took inspiration from the distinct culinary characteristic of Singapore cuisine.

Coral Seaside menu

His seafood platter hosts a marine bounty of fish, prawns, squid, and mussels drizzled with tomato salsa and garnished with greens.

Mattia pays particular attention to ingredients and preparation to provide Jpark Island Resort guests their best Mediterranean and seafood dining experience at Coral Seaside Restaurant.

Jpark Coral Seaside

SEA URCHIN CARBONARA. This one’s special and a personal recommendation of Chef Stroppa.

 

The pasta is handmade by the restaurant culinary team on the day it is served and made only from Italian semolina with its more expressive flavor. He incorporates the Japanese taste in his carbonara by using scallops instead of bacon and topping the dish with sea urchin bits. “This dish you have to eat hot as soon as it arrives on the table,” he pointed out.

Coral also makes its own bread in the style of the Chinese mantou, which is dough made from wheat flour and steamed into soft, fluffy buns.

Jpark Coral Seaside

BEEF HANGING TENDER MEDALLION. Not everything is seafood, this one’s served with red wine sauce and grilled vegetables.

 

Jparl Coral Chili Crabs

CHILI CRABS. The dish takes inspiration from the distinct culinary characteristic of Singapore cuisine.

Dining options

From romantic dinners for two to family or group events, Coral Seaside provides a wide range of dining options.

Guests can choose to have the set menu priced at US$25 per person or have their pick from the variety of dishes on offer.

Open daily for dinner except Sundays, Coral Seaside can seat up to 150 guests. Both the indoor and outdoor restaurant spaces can be maximized to accommodate more guests.

The restaurant’s alfresco dining is popular as a venue for a small wedding reception, birthday and anniversary celebrations, and other intimate events.

Jpark Island Resort & Waterpark is located on M.L. Quezon Highway in Maribago, Lapu-Lapu City. Call (+63-32) 494-5000 for inquiries or reservations at Coral Seaside Restaurant.

Jpark Coral Seaside bread

MANTOU BREAD. Coral also makes its own bread in the style of the Chinese mantou, which is dough made from wheat flour and steamed into soft, fluffy buns. Instead of steamed, Coral deep-fried it.

 

Jpark Coral Seaside

SEASIDE SETTING. From romantic dinners for two to family or group events, Coral Seaside provides a wide range of dining options.

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The Abalone at Jpark Island Resort one of best Cebu buffets

Sushi and sashimi, your choice of dimsum and soup noodles, pasta varieties, tepanyaki dishes, and over a hundred other choices are served at the top Cebu buffet restaurant The Abalone…

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Sushi and sashimi, your choice of dimsum and soup noodles, pasta varieties, tepanyaki dishes, and over a hundred other choices are served at the top Cebu buffet restaurant The Abalone of Jpark Island Resort and Waterpark.

Showcasing a wide range of Asian and Western cuisine for breakfast, lunch, and dinner, The Abalone presents a feast you can’t resist.

The restaurant caters to all-day buffet, with interactive stations that allow diners to pick the ingredients for their soup, pasta, or halo-halo. The four live stations – Japanese, Western, Oriental, and dessert – give guests some leeway with their food.

The Abalone Jpark

FEAST. The Abalone of Jpark Island Resort and Waterpark serves a wide range of Asian and Western cuisine for breakfast, lunch, and dinner.

There are also several kinds of greens and dressings for the salad, cheese, pastries and fruits for dessert while the carving station serves roasted beef, pork liempo, and chicken.

Jpark Island Resort restaurants are named after shellfish such as The Abalone. This particular dining facility can seat around 300 people and is open for breakfast, lunch, and dinner.

The Abalone Jpark

Each station at The Abalone normally features an average of eight to 10 dishes.

 

Best Cebu buffet

Each station at The Abalone normally features an average of eight to 10 dishes, said Food and Beverage (F&B) manager Michael Vinluan.

He explained that the bread counter, for example, usually carries 10 kinds and the choices change according to a cycle. Bread served today may not be the same varieties offered in the buffet in a few days’ time.

There are different chefs in charge of the different offerings and they are experts in their cuisine. This way, Jpark Island Resort and Waterpark is able to deliver only the best dishes in The Abalone buffet.

abalone-jpark-4

 

Executive Chinese chef Kenny Yona, who handles the resort’s Ching Hai Restaurant, also oversees the Chinese menu for The Abalone. Executive chef Mattia Stroppa takes care of both Jpark Island Resort’s seaside dining establishment Coral and the western dishes at the buffet restaurant.

Others involved in putting up the smorgasbord delight at The Abalone include executive Sous Chef Russel Abarquez, executive Korean chef Park “George” Kibum, and executive pastry chef Angelito Jimeno.

The Abalone hours, rates

The Abalone serves breakfast from 6 to 10 a.m., lunch from 12 to 2:30 p.m., and dinner from 6 to 10 p.m.

Breakfast is the busiest time for this top Cebu buffet restaurant, when it serves an average of 1,000 people.

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The Jpark Island Resort and Waterpark, formerly the Imperial Palace Waterpark Resort and Spa, sometimes opens up Olive, the restaurant adjoining The Abalone, to make space for diners during breakfast.

Buffet rates are P1,250 nett for breakfast, P1530 nett for lunch, and P1,770 nett for dinner per person. The resort’s day use rate of P2,500 nett per person already includes the use of the Waterpark and lunch buffet.

Interested in sampling the best buffet in Mactan? Call the resort at (032) 494-5000 for bookings and inquiries.

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Sinulog must-try: BE Resort Mactan Boodle Lunch

Unless you’ve tried the “boodle fight,” you can’t say your Cebu culinary experience is complete. The meal has its roots in the shared dining concept of communal eating where the rice and viand are laid out on the table on banana leaves or newspapers. The Boodle Fight was said to have originated from the shared meals of soldiers.

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Unless you’ve tried the “boodle fight,” you can’t say your Cebu culinary experience is complete. The meal has its roots in the shared dining concept of communal eating where the rice and viand are laid out on the table on banana leaves or newspapers. The Boodle Fight was said to have originated from the shared meals of soldiers.

Among the best places to try out this fun dining with friends and family is BE Resort in Mactan. We tried it in 2014 when they just introduced the package and absolutely loved the experience. (Read: Be Resorts Mactan introduces Boodle on the Boat)

This Sinulog, BE Resort is offering the Boodle Lunch experience as part of a day trip package.

BE Resorts Boodle

BOODLE PACKAGE. The dining concept has its roots from the “boodle fight,” a style of communal eating where people gather around a table on which rice and viand are laid out, traditionally on banana leaves or newspapers, for everyone to eat with their hands.

Sinulog Day-trip

(available January 15 to 18, 2016)

  • Boodle Lunch and use of facilities good for 4 persons
  • Use of Resort facilities from 8AM – 5PM
  • Free use of towels
  • Whistle and BE fan to be given out on January 17, 2016 only

Overnight Stay

(Booking and Stay Period: January 6 – 31, 2016)

  • Accommodation in a Be Cool Room with Breakfast for 2 persons
  • Complimentary roundtrip transfers to/from the Sinulog Parade Area on January 17, 2016
  • Sinulog kits/ BE Resorts tote bag (2 water bottles, whistle and fan )

BE Resorts Sinulog

 

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Marco Polo presents Sinulog feast in Sugbusog 2016: Seafood Edition

From lechon to tinola, talong salad to fish kinilaw, ginabot to crispy fish bihod, escabeche to kalderetang kanding, the Sugbusog 2016: Seafood Edition at Marco Polo Plaza Cebu’s Café Marco is all the Cebuano dishes you love and more, prepared the five-star way.

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From lechon to tinola, talong salad to fish kinilaw, ginabot to crispy fish bihod, escabeche to kalderetang kanding, the Sugbusog 2016: Seafood Edition at Marco Polo Plaza Cebu’s Café Marco is all the Cebuano dishes you love and more, prepared the five-star way.

To get inspiration for Sugbusog 2016, the Marco Polo Plaza culinary team “stormed the Pasil fish market” at 1 a.m. which is when the fishermen will be bringing in the day’s fresh catch, said Jessica Avila, the hotel’s consultant for its nine-year running food event.

“This year, we wanted to come up with a Sugbusog that’s more than the usual. We want to serve food that people like to eat all the time, food that is healthy,” she added.

Sugbusog 2016 Marco Polo Plaza Cebu

Fish tinola.

Kinilaw or fish ceviche.

Kinilaw or fish ceviche.

 

Grilled saang.

Grilled saang.

 

Chicharon or pork cracklings

Chicharon or pork cracklings is a Cebuano delicacy.

 

This culinary feast of popular Cebuano dishes on top of the Café Marco international buffet spread is timed with the celebration of the country’s grandest festival, Sinulog 2016.

Sugbusog 2016: Seafood Edition runs from January 6 to 17 and features the freshest bounties of the sea and other Cebuano favorites.

Sugbusog 2016 menu

On these dates, Cebuano staples like squid adobo, humba, chicken pork adobo, fish sarsiado, nangka as well as guso, lato, sunlutan, and bat salad, tinap-anan na isda are available at the Cafe Marco buffet.

At the tinola and sinigang station, you get to pick what goes into your soup, from the kind of shell or fish to the ingredients that accompany it.

There’s nothing like nangka (jackfruit), puso (banana heart), or gay salad, fresh lumpia, green mango with bagoong, boiled cardava or sweet potato with guinamos, or suglaw to whet your appetite for more of those sumptuous Cebuano fare that is at the heart of Sugbusog.

Chicharon bulaklak.

Chicharon bulaklak.

 

Goat kaldereta.

Goat kaldereta.

 

Tinola and sinigang station

Tinola and sinigang station. Here, you can choose ingredients that go into your soup.

The list goes on and on with bangus relleno, several kinds of sisig and meat barbecues, beef kare-kare, halabos na pasayan, pochero, pancit, dinoldog with malunggay, batong guisado, pinakbet, and sotanghon guisado.

Pinipig delights, gulaman at sago, biko with latik, toron, maja, and polvoron are just some of the desserts but they are more than enough to satisfy anyone’s sweet cravings.

Festive Sinulog celebration

These exceptional dishes are made possible by Marco Polo Plaza Cebu’s team of chefs that worked tirelessly to bring about this year’s exceptional Sugbusog, said Avila.

“This is not something you will see in any restaurant in Cebu, even in Manila,” she added.

Sugbusog 2016 Marco Polo Corngrits Rice

KAN-ON MAIS or corngrits rice is a favorite among old-timers in Cebu.

 

Sugbusog 2016

Kiampao or stingray with blackbeam sauce.

 

Guso or seaweed salad

Guso or seaweed salad.

 

Puso sa saging or banana heart.

Puso sa saging or banana heart salad.

 

Sago at gulaman.

Sago at gulaman.

 

Maja and leche flan.

Maja and leche flan.

 

boiled kamote

Boiled kamote or sweet potato ready for pairing with guinamos.

Cebu Vice Gov. Agnes Magpale said there was no limit to the innovations undertaken by Avila and Marco Polo Plaza Cebu general manager Julie Najar to make every Sinulog celebration in Cebu even more festive.

“There’s nothing that can get people together more than good food and we have it here. I guess we can rightly say that it’s more fun in Cebu,” she added.

Can’t wait to try this smorgasbord of Cebuano favorites? Call Marco Polo Plaza Cebu at (+6332) 253-1111 or email the hotel at resv.ceb@marcopolohotels.com for reservations or inquiries. This buffet treat comes at the net price of P1,099 for the lunch and P1,395 for dinner.

Sugbusog 2016 opening

OPENING. (From left) Marco Polo Plaza Cebu general manager Julie Najar, culinary consultant Jessica Avila, Vice Governor Agnes Magpale, and Msgr. Roberto Alesna lead the formal opening of Sugbusog 2016 at the Marco Polo Plaza Cebu lobby.

 

Jessica Avila and Agnes Magpale

Marco Polo consultant Jessica Avila and Vice Governor Agnes Magpale at the opening of Sugbusog 2016.

 

Sandiego dancers

The famed Sandiego dancers perform a Sinulog dance to mark the opening of Sugbusog 2016.

 

Antique Santo Niño icons on exhibit at the Marco Polo Plaza Cebu lobby.

Antique Santo Niño icons on exhibit at the Marco Polo Plaza Cebu lobby.

 

FESTIVE. The Marco Polo Plaza Cebu lobby.

FESTIVE. The Marco Polo Plaza Cebu lobby.

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