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Waterfront hotels in Cebu highlight modern Cebuano flavors in food fest

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

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

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

Watrfront Flavors of Cebu

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

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

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

Waterfront Flavors of Cebu

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

Cebuano food flavors

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

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

Waterfront Flavors of Cebu

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

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

Pinoy culinary treats

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

Waterfront Cebu Flavors of Cebu

Paella.

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

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

More photos of the event

Waterfront Cebu Flavors of Cebu

Different kinds of dried fish and squid.

 

Waterfront Cebu Flavors of Cebu

Pinahungawang isda sa mangga and lechon baka.

 

Waterfront Cebu Flavors of Cebu

Bacon bagnet

 

Sisig.

 

Different kinds of sauces.

 

Waterfront Cebu Flavors of Cebu.

More appetizers.

 

Waterfront Cebu Favors of Cebu.

Ensaladang talong.

 

Waterfront Cebu Flavors of Cebu.

Different types of cheese and nuts.

 

Waterfront Cebu Flavors of Cebu

Local desserts.

 

Waterfront Cebu Flavors of Cebu

More desserts.

 

Waterfront Cebu Flavors of Cebu

Mousse

 

Waterfront Cebu Flavors of Cebu

Appetizer with mangga and cheese.

 

Waterfront Cebu Flavors of Cebu

Waterfront Cebu City General Manager Anders Hallden and chef Tristan Encarnacion

 

Waterfront Cebu Flavors of Cebu

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

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

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

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

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

Waterfront UNO's Modern Filipino Taste

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

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

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

Filipino cuisine reimagined

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

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

Waterfront UNO's Modern Filipino Taste

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

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

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

Chefs Lau, Jackie culinary creations

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

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

Waterfront Chefs Roland and Jackie Laudico

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

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

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

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

 

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

 

 

Ngohiong cones and sinigang bites.

 

Paella

 

 

Sisig basket.

 

Spicy lechon belly

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