Author: engkanta

3 min read

Food Lifestyle

Heavenly flavors define Marco Polo Plaza Cebu’s Signature Six

September 27, 2017 9:17 pm September 27, 2017

3 min read

3 min read

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

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

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

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

Marco Polo Plaza Cebu’s renowned Malicious Cookies.

Best dessert

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

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

Silk Road Iced Coffee

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

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

Adobo

Earl Grape Iced Tea

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

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

Luscious pastries

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

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

More photos of Marco Polo Plaza Cebu Signature Six Launch

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

Earl Grape Iced Tea

S’mores for the Silk Road Iced Coffee

Mango cheesecake

Silk Road Iced Coffee is delicious and not overly sweet.

A demonstration on how to prepare Silk Road Iced Coffee.

Mango cheesecake

This is how Earl Grape Iced Tea is prepared.

3 min read

Business Lifestyle

AboitizLand opens Foressa Trails with trail run, bike event

September 18, 2017 9:10 am September 18, 2017

3 min read

3 min read

To mark the opening of its new adventure park Foressa Trails in Balamban, AboitizLand has partnered with the Primer Group of Companies to bring the Salomon Xtrail Race to Cebu…

To mark the opening of its new adventure park Foressa Trails in Balamban, AboitizLand has partnered with the Primer Group of Companies to bring the Salomon Xtrail Race to Cebu on October 15, 2017.

Foressa Trails in Cansomoroy, Balamban was developed according to international standards and now has a hiking path system of 27 kilometers with varying levels of difficulty, said AboitizLand Projects in Planning Manager Eduardo Aboitiz.

The mountain park, which used to be known as Canso X, is an hour and a half drive from Cebu City through the TransCentral Highway.

FORESSA TRAILS. Present during the press conference announcing the Salomon Xtrail Race are (from left) Andre Borromeo of Motor Ace Philippines-Kawasaki, Cyrel Canedo, Primer Group Area Operations Head-Visayas; Eduardo Aboitiz, AboitizLand Projects in Planning Manager; Joey Zamora of AboitizLand; and Jason Gabrinao, GreenStrat Inc. (Photo by Marlen Limpag)

Aboitiz said it is intended as a place not just for homeowners of the AboitizLand’s 257-hectare residential development Foressa Mountain Town in the same area but for anyone who loves nature and adventure. Foressa Trails will offer hiking, biking, and camping, among other activities.

“With Foressa Trails, we hope to give everyone an experience that will allow for fun memories and priceless moments within a well-designed community that nurtures life,” he added.

Foressa Trails is seamlessly integrated into Foressa Mountain Town, where one can escape into an adventure.

Salomon trail run

AboitizLand will mark the opening of Foressa Trails on October 15 with the first-ever Salomon Xtrail Race in Cebu in the morning and a trail ride organized by Motor Ace Philippines-Kawasaki in the afternoon.

Cyrel Canedo, Primer Group Area Operations Head-Visayas, said the Salomon Xtrail Pilipinas 2017 will feature two distances — 11 and 21 kilometers.

The Bike Trails extend up to 17 km and is designed based on standards of the International Mountain Bicycling Association.

He added that registration is ongoing for the 11K, which costs P700, and 21K, at P1,200, in Salomon SM Seaside Cebu and R.O.X. Ayala Center Cebu. This comes with a Salomon race bib, jersey, race cap for all 21K runners and first 50 registrants for 11K, and medal for 21K finishers who complete the run within the cut-off time of 5 hours.

Mandatory gear

According to Canedo, 21K registrants will need to present a medical certificate. Runners for both categories also have to prescribe to the mandatory gear that includes a whistle and hydration pack with at least 1,000 ml of water.

Primer is targetting 250 to 300 participants for the mountain run.

Motor Ace Kawasaki, meanwhile, will announce registration details for the Motor Ace Track Day in the next few days.

At Foressa Trails, you can hike, bike, camp, stargaze or sight-see. It will definitely be the best location for your outdoor experience, making nature your playground.

3 min read

Feature Food Lifestyle

Waterfront hotels in Cebu highlight modern Cebuano flavors in food fest

September 9, 2017 10:59 am September 9, 2017

3 min read

3 min read

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.

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.

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.

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.

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

Different kinds of dried fish and squid.

Pinahungawang isda sa mangga and lechon baka.

Bacon bagnet

Sisig.

Different kinds of sauces.

More appetizers.

Ensaladang talong.

Different types of cheese and nuts.

Local desserts.

More desserts.

Mousse

Appetizer with mangga and cheese.

Waterfront Cebu City General Manager Anders Hallden and chef Tristan Encarnacion

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

5 min read

Feature Food Heritage Lifestyle

Casa de Cacao offers tablea tales, chocolate indulgence

September 4, 2017 10:38 pm September 4, 2017

5 min read

5 min read

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

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

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

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

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

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

Chocolate journey

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

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

Our welcome drink was sikwate with hibiscus.

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

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

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

Sikwate flavors

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

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

Roasting of the beans.

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

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

Raquel Choa tells the story of Maria Cacao.

Casa de Cacao

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

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

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

Interested in joining The Chocolate Journey? Call +63917 827 2318 or email [email protected] for inquiries or reservations.

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

Chocolate events

Some details:

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

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

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

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

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

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

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

Cacao fruits.

Cacao beans

2 min read

Business Tech

DTI leads moves for digital transformation of MSMEs

September 3, 2017 2:08 pm September 3, 2017

2 min read

2 min read

An online campaign that accompanied an e-commerce mentoring program by the Department of Trade and Industry (DTI) in Cebu generated leads from as far as London for a furniture company….

An online campaign that accompanied an e-commerce mentoring program by the Department of Trade and Industry (DTI) in Cebu generated leads from as far as London for a furniture company.

The fact that potential buyers visited the Cebu-based company to check out its products shows the reach of digital marketing, said DTI Cebu Provincial Director Maria Elena C. Arbon during the Digitize Cebu conference in Cebu last August 30.

As the agency tasked to assist micro, small, and medium enterprises (MSMEs), DTI is now focused on getting them to undergo digital transformation.

“Last year, we went into the startup space. We interfaced with them and developed some programs for tech startups. This year, we’re trying to mix together startups and tech communities with brick and mortar MSMEs,” Arbon said.

PROGRAMS. DTI Cebu Provincial Director Maria Elena C. Arbon goes over the different programs for micro to medium enterprises of her office. Key parts of the program revolve around technology tools and digital developments.

Digital transformation programs

DTI has several programs for micro to medium enterprises, three of which revolve around technology tools and digital developments.

These include startup ecosystem development, digital transformation for brick-and-mortar MSMEs, and e-commerce mentoring.

According to Arbon, the e-commerce program is an intense 6-week, 12-module course that aims to get companies online. Close to the end of the training activity, the enterprises are required to undertake a 3-week selling campaign using what they’ve learned from the course.

The ecommerce campaigns have resulted in sales amounting to as much as P2 million for the first batch and P3 million for the second batch of enterprises. Furniture buyers from London also came to visit a furniture company in Cebu when it went online as a consequence of the e-commerce course.

Cebu startup ecosystem

Arbon cited that DTI also just recently held the Slingshot Conference, a tech event that aims to bring together traditional businesses and startups so they get to serve each other’s needs.

Early this year, she said they came up with a startup ecosystem development program. Part of the process involved using existing tools to determine the maturity of the startup environment taking into consideration talent, capital, and infrastructure among other things.

“On a scale of 1 to 5, we’ve determined we’re at 2 plus,” Arbon added. One of the ongoing campaigns of DTI is to create a master list of existing startups in Cebu.

2 min read

Business Tech

Diamond Rent-A-Car executive: Digital marketing a must for SMEs

August 30, 2017 4:01 pm August 30, 2017

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When Diamond Rent-A-Car first tried out digital advertising several years ago, it was a relatively new thing in the Philippines. Quincy Buenaflor, the company’s vice president for operations, said he…

When Diamond Rent-A-Car first tried out digital advertising several years ago, it was a relatively new thing in the Philippines.

Quincy Buenaflor, the company’s vice president for operations, said he was able to successfully sign up for Google Adwords just by following the required steps.

“Just a few minutes after our company ad was posted, we already started getting hits,” he shared during Wednesday’s Digitize Cebu conference, which aims to empower small and medium enterprises (SMEs) through digital marketing tools.

The family-owned Diamond Rent-A-Car, which was started by Buenaflor’s parents around 40 years ago, had relied heavily on traditional media like newspapers and billboards for its advertising needs.

DIGITAL ADS. Diamond Rent-A-Car vice president for operations Quincy Buenaflor shares his experience on using Google ads to grow their business in a talk with Rebeca Siccardi, strategic partner manager for Google Sales. The case study was among the sessions in today’s Digitize Cebu event.

Digital marketing

Buenaflor said that when they tried digital advertising, specifically through Google ads, they found it to be very effective in reaching out to potential customers. The company now spends 80 percent of its budget on digital platforms and only 20 percent on traditional methods.

“With digital marketing, I reach the right person,” he added, citing that he believes it provides the same opportunity in general to SMEs.

According to him, digital marketing should be part of every company’s advertising campaign. Diamond Rent-A-Car operates 1,600 rental vehicles and manages another 4,000 for various clients.

Google AdWords

The Google AdWords campaign helps with the company’s expansion by reaching the target market in a specific location.

Buenaflor said having AdSpark manage the company’s digital ads made the campaign more effective.

“It’s different working with a group with expertise on digital marketing. With AdSpark, we now have peace of mind. We know that for every little bit we spend, AdSpark makes it work for us,” he added.

AdSpark is a digital and mobile advertising company that’s fully owned by Globe.

2 min read

Business Community

Utility companies work to rid Cebu City of ‘spaghetti’, dangling wires

August 27, 2017 10:33 am August 27, 2017

2 min read

2 min read

Power, telecommunication, and cable companies have banded together to remove unsightly “spaghetti” and dangling wires from Cebu City streets to prevent accidents and as part of a clean-up drive. The…

Power, telecommunication, and cable companies have banded together to remove unsightly “spaghetti” and dangling wires from Cebu City streets to prevent accidents and as part of a clean-up drive.

The Visayan Electric Company, Inc. (VECO) is leading the initiative in collaboration with PLDT, Smart Communications, Skycable, Globe, and Eastern Telecom Philippines.

CLEAN-UP DRIVE. Anton Mari Perdices, VECO chief operations officer, answers a question during a press conference on the effort to clean up the city of “spaghetti” and dangling wires. With him are (from left) Richard Trasmonte, technical manager of Eastern Telecom; Rene Lescano, PLDT and Smart customer service and operations zone head; Niño Rey Sarabosing, Skycable general manager; and Edlin Jose delos Reyes, Globe regional manager for cable engineering.

Anton Mari Perdices, VECO chief operations officer, said he was asked by Mayor Tomas Osmeña a few weeks ago to oversee efforts that will address concerns over low-hanging power and cable wires.

When VECO called for a meeting to discuss the mayor’s concerns, PLDT and Smart customer service and operations zone head Rene J. Lescano said he suggested that they form a group like what they did in Iloilo to tackle the same problem.

TEST AREA. The group first focused on a portion of Gen. Maxilom Avenue, specifically from the corner of F. Ramos St. to the corner of Juana Osmeña St., as a test area for the clean-up.

The group first focused on a portion of Gen. Maxilom Avenue, specifically from the corner of F. Ramos St. to the corner of Juana Osmeña St., as a test area for the clean-up.

Globe regional manager for cable engineering Edlin Jose delos Reyes said that after assessing the situation, they took out the dead wires and bundled the active ones together with clamps.

UNSIGHTLY. Power, telecommunication, and cable companies in Cebu are working together to remove unsightly “spaghetti” and dangling wires to prevent accidents and as part of a clean-up drive.

The next step will be show it to Mayor Osmeña and get his approval on their solution before coming up with a timeline for clean-up works all throughout the city starting with its main thoroughfares, added Skycable general manager Niño Rey Sarabosing.

Representatives of the utility companies agreed that an underground installation of power and cable wires would be very expensive and not a fitting solution for many areas in Cebu City.

WIRES gathered after the clean-up.

4 min read

Food Lifestyle

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

August 23, 2017 1:57 am August 23, 2017

4 min read

4 min read

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.”

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.

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

3 min read

Events Feature Food

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

July 31, 2017 11:57 pm July 31, 2017

3 min read

3 min read

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.

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.

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 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.

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 [email protected].

More photos of Sushisake

SAKE. Sushisake features an impressive collection of premium sakes.

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

Fresh fruits.

Mochi ice cream.

Yuzu tart with sake meringue and green tea ice cream.

Sesame seed panna cotta and coconut ice cream.

2 min read

Events Feature Lifestyle

Oakridge holds Fitstrip Bazaar to promote wellness lifestyle

July 23, 2017 8:02 pm July 23, 2017

2 min read

2 min read

Fitness and healthy living advice from experts and athletes and access to wellness products marked the first Oakridge FitStrip Bazaar held from July 22-23, 2017 at Oakridge Garden Plaza. The…

Fitness and healthy living advice from experts and athletes and access to wellness products marked the first Oakridge FitStrip Bazaar held from July 22-23, 2017 at Oakridge Garden Plaza.

The weekend activity was intended as a family event and to promote a wellness lifestyle, said Oakridge Realty and Development Corp. Director for Sales and Marketing Estee Marie Plunkett.

She added that they’re looking at holding it on a more regular basis.

Organic vegetables and fruits.

On the first day of the Oakridge Fitstrip Bazaar, Mary Deen of Love Yoga World shared her fitness journey in “Getting Everyone on the Mat.” She also led an hour of outdoor yoga for interested guests at the garden plaza.

After Deen, Pio Gerardo Solon of Epic Performance Fitness talked about getting physically and mentally fit for the Ironman triathlon event.

Mary Deen of Love Yoga World holds a yoga session.

Oakridge Fitstrip Bazaar exhibitors

Held in partnership with Rustan’s Supermarket Cebu, the event also served as an opportunity for small-scale wellness entrepreneurs to display their wares, added Plunkett.

Made available were beauty and wellness products by Human Nature, Mary Kay, and Gale’s Garden, which sold refreshing desk cacti and succulents.

Fruit juices.

Macology 101, which made available its Salted Egg Potato Chips by Little Chef; Ultra Green Coffee Cebu, an organic product whose benefits include weight loss, lower blood sugar and cholesterol, and natural detoxification; Leylam Shawarma for shawarma overload; and Thirsty Juices and Shakes for refreshing fruit juices were among the food exhibitors.

A food preparation demo happened on the second day of the Fitstrip Bazaar. Chef Geoffrey Broutin of L’Artisan showed how to make “Quick Healthy Meals on the Go.”

Desk cacti and succulents.

3 min read

Feature Food

Ding How: oldtime Cebu favorite Chinese restaurant reopens

July 20, 2017 12:35 pm July 20, 2017

3 min read

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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.

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.

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 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

Cabbage pouch.

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.

Custard with salted egg bun.

Crystal scallop and kuchay dumplings.

Baked shaopao.

Pork trotter.

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.

2 min read

Community Feature News

Tutelage Learning Center brings progressive education to south Cebu

July 17, 2017 10:37 pm July 17, 2017

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With its small class sizes, individualized program for regular and special education students, child-centered curriculum, Tutelage Learning Center is every parent’s dream school. What’s even better for preschool and elementary…

With its small class sizes, individualized program for regular and special education students, child-centered curriculum, Tutelage Learning Center is every parent’s dream school.

What’s even better for preschool and elementary kids, Tutelage Learning Center (TLC) will start classes on August 1, 2017 in a second and bigger branch in Pakigne, Minglanilla.

Ava Kristine Rosello, vice president for administration, said they offer all levels of instruction from playgroups to sixth grade as well as early interaction programs for children with special needs.

Tutelage Cebu started out in 2006 with tutorial programs to aid schoolchildren and added classes gradually until they were able to offer the complete primary education levels. Its first school is located on Edros Road, Cebu City.

PROGRESSIVE EDUCATION. Officials of the Tutelage Learning Center talk about their school in a press conference. TLC will start classes on August 1, 2017 in a second and bigger branch in Pakigne, Minglanilla.

John Dewey philosophy

TLC espouses the John Dewey method of instruction, which follows the progressive rather than the traditional way of teaching, explained senior curriculum advisor Lanore V. Suico.

She added that aside from the fewer students in Tutelage classrooms, they are also active participants, problem solvers, and planners in classes.

“John Dewey believed that kids learn best if they are doing the activities firsthand. At Tutelage, children express their thoughts and ask questions,” Suico also said.

Curriculum adviser Yollymar Lemente said that aside from the learning they get from academic lessons, kids are also taught such competencies as finance and life skills.

Teacher-student ratio

Riza Sorbito, TLC director, said their ratio per teacher is six to eight kids for the playgroup and nursery levels and 12 for the graders.

She said Tutelage is K-12 ready and has accreditation from the Department of Education (DepEd).

The school, she assured, has zero tolerance for bullying but teachers promote positive discipline.

Tutelage Learning Center decided to open in Pakigne, Minglanilla to cater to residents of the town as well as those in Talisay and Naga.

7 min read

Feature Food People

Philippine chocolate queen Raquel Choa shares life journey, passion

July 17, 2017 12:02 am July 17, 2017

7 min read

7 min read

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.

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.

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 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.

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.

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.

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.

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 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.

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

3 min read

Business Entrepreneurship Feature Tech

Among Cebu CEOs, technology solutions have yet to make an impact: survey

July 8, 2017 4:12 pm July 8, 2017

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3 min read

Despite innovations in the field of finance, e-commerce, consumer services, transport and logistics, only a third of Cebu entrepreneurs believe that technology should be a business priority. Results of the…

Despite innovations in the field of finance, e-commerce, consumer services, transport and logistics, only a third of Cebu entrepreneurs believe that technology should be a business priority.

Results of the PwC Cebu 2017 CEO Survey showed that only 35 percent of business leaders look at how technology can help in the company’s overall strategic plan.

Less than half or only 48 percent of the 108 Cebu CEOs surveyed by Isla Lipana & Co./PwC Philippines feel threatened by the speed of technological advancements.

Factors for successful innovation

The sentiments of Cebu businessmen are in contrast to the 80 percent of 2015 Philippine CEO survey respondents who consider technology breakthroughs like robotics, automated supply chain, enterprise solutions, and digital platforms as crucial to business transformation.

A slightly higher number or 50 percent of Cebu CEOs, which PwC Philippines calls Cebu’s next generation business leaders, see the need to continuously innovate to stay relevant for the long term.

The CEOs cited strong visionary leadership, right culture, willingness to challenge norms and take risks, capacity for creativity, and close collaboration with customers as factors for a successful innovation.

CEO SURVEY FINDINGS. Aldie Garcia, PwC Philippines lead branch operations partner, presents findings of the PwC Cebu 2017 CEO Survey. On stage are Cebu Chamber of Commerce and Industry president Melanie Ng and PwC Philippines chairman and senior partner Atty. Alexander Cabrera.

Technology as threat, opportunity

Aldie Garcia, PwC Philippines lead branch operations partner, said that for these CEOs, technology is both a threat and an opportunity.

“Our next generation business leaders believe the first to adopt will be the first to succeed,” he added.

Atty. Alexander Cabrera, PwC Philippines chairman and senior partner, said during a forum to share survey findings that “building a lasting legacy for the organization and the people they serve while growing the business is fundamental to our CEOs’ success.”

Vision for Cebu

Sought for their thoughts on how they envision a new Cebu, CEOs said focus should be on stronger partnerships between government and the private sector (83 percent), better investment incentives (63 percent), and maintaining and growing the local Cebu brands (49 percent).

PwC also found out that close to half of business owners were not originally from Cebu but moved here because of trade and economic opportunities.

Many of them or 77 percent worked for top companies as junior executives (40 percent), management executives (32 percent) , and board executives (10 percent) before going into business for themselves.

Series of CEO surveys

The survey was conducted by PwC Philippines in partnership with the Cebu Chamber of Commerce and Industry (CCCI) and marked the first of a series to be done on Cebu business leaders.

Melanie Ng, CCCI president, said the undertaking is “envisioned to benchmark the changes in how our CEOs think and innovate.”

She added that the CEO Survey will provide a glimpse into the entrepreneurial journey of business owners that hopefully will inspire more entrepreneurs in the region. Respondents in the first CEO survey represent about 12 percent of CCCI members.

Other CEO Survey findings

Other survey findings showed that:

Majority of CEOs started their business in trading but have diversified to manufacturing, retail and wholesale distribution, and consumer and food beverage.
Over the next three years, business owners plan to enter the following industries: real estate and construction, tourism, food manufacturing, and consumer retail and technology.
Business leaders consider infrastructure, tourism, and technology as industries that need priority.

Survey presentation

2 min read

Lifestyle Travel

Discounted airline fares, tour packages offered in Grand Travel Bazaar

July 8, 2017 3:13 am July 8, 2017

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Plan your international trips out of Cebu with promo fares from top local and international airline companies available at the Grand Travel Bazaar that is ongoing at The Gallery in…

Plan your international trips out of Cebu with promo fares from top local and international airline companies available at the Grand Travel Bazaar that is ongoing at The Gallery in Ayala Center Cebu.

SilkAir and Singapore Airlines, Cathay Pacific, EVA Air, Korean Air, Emirates, and PAL offer seat sales to several destinations across the globe from July 7 up to July 9, 2017 at the BPI-exclusive travel event.

GRAND TRAVEL BAZAAR. The event is ongoing at The Gallery in Ayala Center Cebu until Sunday.

Southeast Asian countries

Economy class return fares to Southeast Asian countries on SilkAir and Singapore Airlines start from US$190 per person, for a minimum of two passengers booking tickets. Single ticket purchase for the same destination is slightly higher at US$240. The quoted fares include government taxes and surcharges but do not include the Philippine travel tax.

For travel to places in North Asia, including Fukuoka, Haneda, Narita, Osaka, and Nagoya in Japan, Incheon in Korea, and Hong Kong, promo fares range from US$230 to US$360.

Discounted fares to countries in West Asia and Africa, Southwest Pacific, and Europe as well as several US destinations are also available.

The Grand Travel Bazaar is exclusive to BPI Credit, Debit or Prepaid Cardholders. BPI cardholders may avail of the travel deals at zero percent interest rate for up to three months.

Exclusive to BPI cards

Cathay Pacific fares to Hong Kong start from US$75 for economy class but these do not include service and insurance charges and other taxes. Other destinations on sale include China, Southeast Asia, Northeast Asia, West and East Coast, Europe, Australia, New Zealand, and the Middle East.

Taipei flights out of Cebu on EVA Air start from US$195 while low season economy fares to US destinations range from US$648 for Los Angeles and Seattle to US$802 for Houston.

0% interest for 3 months

Top travel and tour agencies in Cebu are also selling discounted packages.

The Grand Travel Bazaar is exclusive to BPI Credit, Debit or Prepaid Cardholders. BPI cardholders may avail of the travel deals at zero percent interest rate for up to three months.

2 min read

Feature Food Lifestyle

Celebrity chef Tristan Encarnacion talks burgers

July 3, 2017 10:41 pm July 3, 2017

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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 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.

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.

The ultimate chicken burger features chicken marinated in buttermilk .

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

2 min read

Feature Lifestyle Travel

ITF 2017: Travel deals to Philippine, international destinations up for grabs

June 30, 2017 6:54 pm June 30, 2017

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A special section showcasing luxury resorts and a “super seat sale” by Cathay Pacific are just a few of the travel deals available in the upcoming International Travel Festival (ITF)…

A special section showcasing luxury resorts and a “super seat sale” by Cathay Pacific are just a few of the travel deals available in the upcoming International Travel Festival (ITF) 2017 from July 14-16 at Ayala Center Cebu.

Stephanie Villahermosa, ITF project director, said that over 80 exhibitors had already signed up for the travel event a day before its media launch last June 21.

They include hotels and resorts, tour and travel agencies, as well as local and international airline companies.

Seat sale

Cathay Pacific Cebu manager Catherine Sin said they will offer promo fares to destinations like Europe, North America, Australia, and New Zealand and super discounted rates to Southeast Asian countries, China, and Korea during ITF 2017.

TRAVEL DEALS. A special section showcasing luxury resorts and a “super seat sale” by Cathay Pacific are just a few of the travel deals available in the upcoming International Travel Festival 2017 from July 14-16 at Ayala Center Cebu. Photo shows organizers, partners, and guests during the media launch.

During the travel event, national flag carrier Philippine Airlines (PAL) will offer a seat sale to domestic and international destinations as well. The company already has an ongoing seat sale for its recently started Cebu-Tagbilaran route starting at base fare of only P500 up until October 2017.

SilkAir, regional wing of Singapore Airlines, will also join ITF 2017 and offer low fares to various destinations.

Luxury resorts

Now on its fourth year, the travel show organized by MyEventology grows even bigger and will now include a special section featuring several luxury resorts throughout the country.

According to Villahermosa, these include Shangri-La Mactan Resort and Spa, El Nido Resorts, Manila Hotel, and the Eskaya Beach Resort and Spa in Bohol.

She added that previous ITFs had enjoyed high foot traffic based on the official visitor count by Ayala Center Cebu to an average of 90,000 persons daily for the three-day event. Over a hundred exhibitors, including tourism offices of the different Philippine regions, signed up for ITF 2016.

3 min read

Business Entrepreneurship Properties

Filipino Homes opens new office in Mandaue City

June 12, 2017 11:32 am June 12, 2017

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3 min read

Real estate portal Filipino Homes tied up with Skyscraper Realty to put up its eighth in Cebu and 22nd office nationwide at JCentre Mall in Mandaue City. Anthony Leuterio, president…

Real estate portal Filipino Homes tied up with Skyscraper Realty to put up its eighth in Cebu and 22nd office nationwide at JCentre Mall in Mandaue City.

Anthony Leuterio, president and CEO of multi-awarded Leuterio Realty and Brokerage, said Filipino Homes is a one-stop-shop for real estate buyers and sellers.

Although it already provides an extensive online network, Filipino Homes complements this with actual offices where prospective clients can visit and get advice from real estate agents, look at listings, or report problems.

MANDAUE OFFICE. Skyscraper president and CEO Gaylord Tingzon (left) and Leuterio Realty and Brokerage president and CEO Anthony Leuterio during the opening the Filipino Homes office at JCentre Mall in Mandaue City.

Property portal

“Our goal is to create the biggest property portal, through our website and also in specific places where they can meet with agents and get good advice,” he added.

Skyscraper Realty decided to open a Filipino Homes in Mandaue because it is next to Cebu City in terms of economic development.

“There’s really a lot of activities happening in Mandaue City,” said Skyscraper president and CEO Gaylord Tingzon, citing the 20-hectare joint venture Mandani Bay project by Hongkong Land and Taft Properties and the Gatewalk Central partnership between AboitizLand and Ayala Land.

Leuterio-Skyscraper partnership

The partnership with Filipino Homes allows Skyscraper Realty access to a full listing of properties nationwide.

“The good thing about Filipino Homes is that we can sell properties nationwide because of our more than 20 branches throughout the country. We have more than 50,000 agents helping each other close a sale and assist clients. Even if you’re in Cebu and you have clients in Davao, someone from Filipino Homes Davao will assist them,” he added.

Real estate brokers accredited by Leuterio with 30 to 50 sales agents under them can use the Filipino Homes trademark when they open an office.

Leuterio said he calls them franchise partners and they can use the Filipino Homes logo and network.

PHYSICAL OFFICE. Although it already provides an extensive online network, Filipino Homes complements this with actual offices where prospective clients can visit and get advice from real estate agents, look at listings, or report problems.

Filipino Homes Mandaue

Filipino Homes Mandaue is also looking for more real estate sales agents.

Tingzon said they already have more than 50 sellers, 20 of which are active, but the plan is to increase the number to 100 sales agents.

He added that they want to build a big team because there are a lot of projects in Mandaue, citing JCentre Mall’s 40-storey tower project, mix-use project of Cebu Landmasters near Oakridge Business Park, walk-up condo in AS Fortuna St. by Primary Homes, and the bestselling Midpoint Residences towers.

2 min read

Feature Food Heritage Lifestyle

Marco Polo Plaza Cebu marks Independencia with rich Luzon cuisine

June 8, 2017 1:43 am June 8, 2017

2 min read