Food Archives - MyCebu.ph: Cebu News & Features

3 min read

To mark American Independence Day, iconic Cebu hotel Marco Polo Plaza has prepared a sumptuous spread of classic American dishes on top of its regular international buffet spread for lunch…

To mark American Independence Day, iconic Cebu hotel Marco Polo Plaza has prepared a sumptuous spread of classic American dishes on top of its regular international buffet spread for lunch and dinner in Cafe Marco.

The latest of the hotel’s Culinary Journey, which highlights specific cuisines to time with a global celebration, will run from July 4 to 7.

At the Fried Bar, diners can get buffalo wings and potato mix fries. Those who want burgers can have their choice of beef, chicken, and lamb patties at the Burger Station. The café also has a Barbecue Corner and Mac and Cheese Bar.

BURGER. You have the choice of beef, chicken, and lamb patties.

Food choices

At the Carving Station, diners can have their fill of USDA grade roast beef, herb roast chicken, and a lot more options.

Cafe Marco also set up a DIY station for quesadillas, burritos, tacos, enchaladas, and nachos. A must-try is its chili con carne.

APPLE PIE.

Leave room for desserts and get a slice of All American favorites apple and pecan pie. You should also try the delicious star spangled ice cream cake.

On July 7, a Saturday, you can bring your friends and family to the hotel and avail yourselves of the Star Spangled Celebration Lunch Buffet, which includes free use of the swimming pool.

World Chocolate Day

Also on July 7, Cafe Marco will mark World Chocolate Day with an array of chocolate goodies.

“The dessert buffet will be overflowing with these bitter-sweet confections that will surely satisfy your sweet tooth,” the hotel said in a press release.

CHILI CON CARNE.

Cafe Marco will serve chocolate-infused dishes such as baked chocolate pasta, coffee and chili crusted barbeque back ribs with tablea sauce, dark chocolate corn tacos, chocolate salami, and many more.

Cafe Marco buffet rates are P1,230 nett per person for lunch and P1,520 nett per person for dinner.

For bookings and inquiries, you can email [email protected] or call Cebu: (+6332) 253 1111 or Manila at (+632) 887 1263.

More photos of Star Spangled Celebration at Cafe Marco

MARCO POLO LOBBY.

Marco Polo Plaza Cebu July 4 culinary journey

BEEF FAJITAS.

DESSERT STATION.

BERRY SHORTCAKE.

BURGERS.

CHICKEN FAJITAS.

SMOKED BARBECUE PORK.

CHIMICHANGA.

SALT-BAKED FISH.

PINTO BEANS SALAD.

SPICY SHRIMP.

TORTILLA SALAD.

TORTILLA ROLLUP.

$Marco Polo Plaza Cebu buffet$

TEX-MEX chicken chopped salad.

ICE CREAM CAKE.

FISH AND CHIPS.

BURGER STATION. At the burger station, you have the choice of beef, chicken, and lamb patties.

ROULADE.

UNTIL JULY 7. The Star Spangled Celebration in Cafe Marco will run until July 7.

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4 min read

Feature Food

Chicken, donuts, pizza, tempura, tacos all you can every Wednesday in June

MyCebu

June 3, 2018 12:18 pm June 3, 2018

4 min read

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4 min read

Diners are in for a treat this June. Every Wednesday during the month, 8 brands that are part of the Max’s Group, Inc. will be offering All-You-Can sets for P349…

Diners are in for a treat this June. Every Wednesday during the month, 8 brands that are part of the Max’s Group, Inc. will be offering All-You-Can sets for P349 per brand for 2 hours starting at 2 p.m. until closing time.

This is the first cross-branded promotion by the country’s biggest casual dining group, said Max’s Group Marketing Services Head Charlene Marie Sapina.

The Max’s Group All-You-Can Wednesdays promo will be available in more than 600 stores nationwide on June 6, 13, 20, and 27 from 2 pm until closing time. For 24-hour stores of Yellow Cab, its All-You-Can Pizza deal starts at 12 midnight. For other Yellow Cab outlets, the promo is available for the duration of its opening hours.

ALL-YOU-CAN WEDNESDAYS. Every Wednesday this June, get a dining treat in 6 Max’s Group brands with their all-you-can offerings.

Customers who sign up for the All-You-Can promo will be provided stickers for identification upon entry to the store. They will then have 2 hours to eat as much of the featured product as they could.

Senior Citizens or PWDs may choose to avail themselves either of the promotional discount or the 20% discount

The company said the cross-brand promotions allow them to “leverage their portfolio and store network to delight loyal customers.”

The different All-You-Can promos are:

Max’s All-You-Can Fried Chicken with 1 glass of Sago’t Gulaman

Yellow Cab’s All-You-Can Pizza in Hawaiian or #4 Cheese and Mountain Dew with 1 order of regular Salt & Pepper Hustlers

Pancake House’s All-You-Can Best Taco in Town and Iced Tea

Krispy Kreme’s All-You-Can Original Glazed Doughnut and Signature Coffee

Dencio’s All-You-Can Krispy Sisig (Regular) and Iced Tea

Teriyaki Boy’s All-You-Can Ebi Tempura and Iced Tea with 1 cup of Steamed Gohan

Sizzlin’ Steak’s All-You-Can Beef Belly Strips and Iced Tea with 1 cup of Plain Rice

Jamba Juice’s All-You-Can Banana Berry Smoothie with 1 Reusable Metal Straw.

Apart from the individual promos, the Max’s Group is also offering All-You-Can Bundles for barkadas and families. The packages start at P849.

The All-You-Can Bundles are:

Get Max’s 3 sets of All-You-Can Fried Chicken with 1 glass of Sago’t Gulaman + a free Plush Toy for P1,249
Yellow Cab’s 2 sets of All-You-Can Pizza in Hawaiian or #4 Cheese and Mountain Dew + 1 full order of Chicken Alfredo Pasta for P849
Pancake House’s 3 sets of All-You-Can Best Taco in Town and Iced Tea + 1 order of Spaghetti with Meat Sauce (Large) for P1,199
Krispy Kreme’s 3+1 All-You-Can Original Glazed Doughnut and Signature Coffee for P999
Dencio’s 3 sets of All-You-Can Krispy Sisig (Regular) and Iced Tea + 1 order of Hot & Spicy Tofulutan for P1,099
Teriyaki Boy’s 3 sets of All-You-Can Ebi Tempura and Iced Tea with 1 cup of Steamed Gohan for P999
Sizzlin’ Steak’s 3 sets of All-You-Can Beef Belly Strips and Iced Tea with 1 cup of Plain Rice + 1 order of Cheese Dip with Nachos for P999
Jamba Juice’s 3 sets of All-You-Can Banana Berry Smoothie with 1 Reusable Metal Straw for P999

All customers who avail themselves of an All-You-Cam officer will get Delivery Treat Vouchers. For Max’s, customers get a free Sizzling Tofu with a minimum delivery order of P1,500. For Yellow Cab, get a free Ice Cream for every order of Squad Stuff, Boom Bundles, or Hustle Bundles. Pancake House offers free 2-piece Classic Pancakes with a minimum delivery order of P800.

For Krispy Kreme, get a free box of 3 Original Glazed Doughnuts with a minimum delivery order of P1,000. Dencio’s offers free Lumpiang Shanghai with a minimum delivery order of P1,500. Get Teriyaki Boy’s 8-piece California Roll for free for every order of Kazoku Set Meal and for Sizzlin’ Steak, enjoy a free Cheese Dip with Nachos for every order of Platter of 3.

“Max’s Group’s very first All-You-Can promo is the result of a momentous synergy among MGI’s well-loved brands—all of which have become deeply ingrained in the lives of Filipinos,” Ariel Fermin, Group COO for Max’s Group, Inc. said in a press statement.

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2 min read

Food People

Chef Juanito takes charge as 1st Filipino executive chef of Marco Polo Plaza Cebu

MyCebu

May 7, 2018 8:21 pm May 7, 2018

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2 min read

A chef who rose from the ranks now takes charge of the highly-regarded Marco Polo Plaza Cebu kitchen. The hotel, which takes pride in being known as a leader in…

A chef who rose from the ranks now takes charge of the highly-regarded Marco Polo Plaza Cebu kitchen.

The hotel, which takes pride in being known as a leader in culinary excellence in Cebu, recently named Chef Juanito Abangan as its first Filipino executive chef. The promotion marks a major milestone for someone who discovered his love for cooking at a very young age.

Chef Juanito started with the Marco Polo Plaza Cebu kitchen in 2007 as Chef De Partie at the Pool Bar.

He later explored opportunities outside the hotel but came back in 2008 to serve as Junior Sous Chef during the opening of Blu Bar & Grill.

Marco Polo Plaza Cebu Executive Chef Juanito Abangan.

Passion for great food

He imbued his cooking with the passion for great food that saw him rising from the ranks, getting promoted to Sous Chef, Senior Sous Chef, Executive Sous Chef, and finally, the hotel’s first Filipino Executive Chef.

Chef Juanito discovered his love for cooking at a very young age. He began his culinary career in fine dining restaurants as a commis. His work ethic and culinary excellence paved the way for a career in 5-star resorts and hotels.

“Through the years, I have learned the value of teamwork, passion and continuous improvement from my past mentors” he said. Chef Juanito said his learnings from previous executive chefs and general managers he worked with in the industry contributed greatly to the success he now enjoys.

Kitchen team effort

Chef Juanito believes that effective communication is key when running the kitchen. He sees being a Cebuano as something that he can use to his advantage in working and communicating with his all-Filipino team of chefs. With hard work, passion and team effort, he believes that he can lead his Marco Polo team into achieving great success by continually creating wonderful dining experiences for hotel guests.

As Executive Chef, Chef Juanito oversees the hotel’s four dining venues, including the hotel’s signature restaurant – Café Marco, as well as Blu Bar & Grill, El Viento Restaurant & Pool Bar and Lobby Lounge. On top of it, he also oversees the hotel’s in-room dining and banquets and catering events ranging in size from small meetings to grandiose weddings and conventions.

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4 min read

Feature Food

Manang Juling’s Kilawan brings specialty seafood menu to Cebu City

Marlen Limpag

March 12, 2018 11:18 am March 12, 2018

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4 min read

A legacy of Cebuano flavors passed down through three generations of women continues on with the opening of Manang Juling’s Kilawan in Cebu City. Sisters Sarah A. Suizo and Alicia…

A legacy of Cebuano flavors passed down through three generations of women continues on with the opening of Manang Juling’s Kilawan in Cebu City.

Sisters Sarah A. Suizo and Alicia A. Daan said the family business of serving kinilaw and seafood dishes started as a single table in Tangke, Talisay with their grandmother Estel Labajo in the 1960s.

Hers was one of the first eateries to serve fish prepared through the “sutukil” or sinugba, tinola, and kinilaw method.

KINILAW or ceviche is a specialty of the eatery then known as Kilawan sa Talisay that started on a single table in Barangay Tangke in the 1960s.

Estel’s daughter Juling Abarquez took over the business that was known then by the generic name Kilawan sa Talisay together with a few other eateries that were serving similar fare.

New Kilawan branch

The small eatery grew and transformed into Manang Juling’s Kilawan in Tangke beginning in 1986, due in part to the family being able to buy the lot it was squatting on and build a more permanent structure.

Nilarang tasik.

Manang Juling’s Kilawan brings the experience closer to Cebuanos with the opening of a branch in Mango Square Mall (right across Century Plaza) in Cebu City.

Suizo said her promise to customers in both Manang Juling’s Kilawan branches is that they will be served the freshest seafood. The restaurant gets its supply of fish, shellfish, crabs, and shrimps directly from fishers immediately after they dock with the day’s catch in Tangke.

NEW BRANCH. Sisters Sarah A. Suizo and Alicia A. Daan at the new branch of Manang Juling’s Kilawan in Mango Square Mall in Cebu City.

Manang Juling’s menu

Manang Juling’s serves appetizers like kinilaw na tangigue, sinuglaw, kinilaw na sunlutan, kinilaw na lato, guso, or lukot. Soup orders include tinolang halaan or tangigue, sinigang na lapu-lapu or pasayan, and tinolang bug-atan.

Main courses range from seafood to sinugba as well as meat dishes. Diners can choose from inun-unan (tuna belly or tangigue), nukos adobao, steamed lambay, garlic shrimp, fried nukos, ginisang scallops, steamed bongcawil, and crispy ikog sa tuna.

Manang Juling’s Kilawan Mango Square Mall

Ginisang scallops.

There is also a wide selection of sinugba menu: tuna na panga, tuna belly, kitong, tasik, nukos, pork belly, and manok.

Restaurant hours

The main dining area in Manang Juling’s Kilawan in Mango Square Mall can seat around 50 people. There is additional space in the function room.

Suizo said they had refused partnership offers in the past for the opening of a branch in Cebu City. They were recently persuaded by members of the Yap family, who are also longtime customers of Manang Juling’s. This is why it took them 40 years to put up another branch, added Daan.

Manang Juling’s Kilawan also offers catering and packed meals. It is open daily from 10 a.m. to 11 p.m. For reservations and catering inquiries, Manang Juling’s may be reached at +6332 254 2283. Get updates by following them on Facebook @manangjulingskilawan and Instagram @manangjulings.

More photos of Manang Juling’s Kilawan in Mango Square Mall

Garlic shrimp.

Crunchy delicious bagnet.

Sinugbang tuna belly.

Tinolang bug-atan

STEAMED BONGKAWIL. Sarah Suizo said her promise to customers in both Manang Juling’s Kilawan branches is that they will be served the freshest seafood. The restaurant gets its supply of fish, shellfish, crabs, and shrimps directly from fishers immediately after they dock with the day’s catch in Tangke.

Kinilaw na lato

Nukos adobao

More kinilaw and mini-turon.

The kinilaw was our favorite.

Sisters Sarah A. Suizo and Alicia A. Daan with their staff at Manang Juling’s Kilawan in Mango Square Mall. It is open daily from 10 a.m. to 11 p.m.

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2 min read

Events Food Heritage

Marco Polo Cebu marks Chinese New Year 2018 with traditional ceremony, food fest

Marlen Limpag

February 17, 2018 4:39 am February 17, 2018

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2 min read

Celebrating the Chinese New Year is tradition in Cebu, and no one does it better than Marco Polo Plaza Cebu. The hotel welcomed CNY 2018, the Year of the Earth…

Celebrating the Chinese New Year is tradition in Cebu, and no one does it better than Marco Polo Plaza Cebu.

The hotel welcomed CNY 2018, the Year of the Earth Dog, with lion and dragon dances, eye dotting ceremony, Yee Sang Ceremony, firecrackers to ward off evil, coin toss, and a culinary celebration at Cafe Marco.

Cafe Marco serves up Chinese dishes in the food fest Culinary Impressions of China where diners can indulge in delectable creations for the Lunar New Year up until February 18.

CHINESE NEW YEAR CELEBRATION. Guests prepare to hold the Prosperity Toss as part of the celebration at Marco Polo Plaza Cebu.

Prosperity toss

Former Philippine Ambassador to China Francisco L. Benedicto, Cathay Pacific Marketing and Communications Supervisor Connie Cimafranca, and Cebu Chamber of Commerce and Industry (CCCI) president Melanie Ng were among the guests of honor.

They joined Marco Polo Plaza Cebu general manager Brian Connelly in the eye dotting ceremony and the Prosperity Toss. It is said that the higher the toss, the better the luck.

On occasion of the Chinese New Year 2018 celebration, the hotel is giving away freebies for those who book a stay by February 28, 2018. They get to enjoy extra benefits, including breakfast for two plus early check in and late check out subject to availability, 30 percent discount on second room booking, and complimentary room upgrade for those staying for three consecutive nights or more.

More photos of the event

Former Philippine Ambassador to China Francisco L. Benedicto during the eye dotting ceremony.

Prosperity Toss.

Marco Polo Plaza Cebu general manager Brian Connelly leads the lighting of firecrackers outside the hotel.

A traditional dragon dance at the lobby.

Chili Beef Ribs

Pan-seared fish in green curry coconut and tomato sauce.

Stir fried beef.

Sauteed scallops.

Mixed seafoods.

Crispy noodles and pork

Chinese cold platter.

Chorizo Macau salad.

Mushroom and corn salad.

Spicy tofu salad.

Lychee cream puff.

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2 min read

Food

This Valentine’s Day, have a gastronomic love affair at The Pig & Palm

Press Release

February 13, 2018 1:08 am February 13, 2018

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What makes for a Michelin-level dining experience? For Michelin-starred Chef Jason Atherton, it is benchmarked by three standards: great food, quality ingredients, and a passionate chef. His culinary gem in Cebu, The Pig & Palm, upholds these three pillars for a gastronomic love affair at one of the Top 20 restaurants in the country.

For Valentine’s Day, this modern European tapas-style restaurant whips up 2 delectable 5-course menus for you and your loved one.

To start, tease your palates with a Foie Gras Parfait with apple and French toast. To follow, savor a Beetroot and Goat’s Cheese Risotto. For the main course, indulge in a serving of Beef Short Rib with fondant potato and braised king oyster.

Foie Gras Parfait with apple and French toast

Head Chef Karl Emsen has also concocted a non-meat option with Tuna Tataki with cucumber, radish and ponzu for starters and Roasted Salmon with peas, ham and lobster bisque for the main dish.

Both menus finish with a flourish with a decadent Strawberry, Rose, and White Chocolate Lollipop, and Blackberry Eton Mess.

The Valentine’s set menus are available for dinner on February 14 and served with a round of Cava at P2,800 per person for the meat course and P2,300 for the fish course.

Beetroot and Goat’s Cheese Risotto

Celebrate Valentine’s Day at The Pig & Palm, honored by T. Dining’s Best Restaurants Guide for 2018 as one of the Top 20 Restaurants in the Philippines. The Pig & Palm is open Tuesdays to Sundays from 11:00 a.m. onwards, and is located at the MSY Tower, Pescadores Road, Cebu Business Park, Cebu City. Visit www.thepigandpalm.ph and follow @thepigandpalm on Instagram and Facebook for the latest updates. For reservations, contact +63 917 657 6866 or (032) 255 8249. (Press Release)

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4 min read

Feature Food

Marco Polo Plaza Cebu cooks up Sugbusog feast for Sinulog 2018

Marlen Limpag

January 16, 2018 11:40 am January 16, 2018

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4 min read

Cebu’s Sinulog Festival deserves a feast just as grand and Marco Polo Plaza Cebu obliges with the culinary experience “Sugbusog 2018: Gikan sa Bukid ug Dagat” at Cafe Marco. Up…

Cebu’s Sinulog Festival deserves a feast just as grand and Marco Polo Plaza Cebu obliges with the culinary experience “Sugbusog 2018: Gikan sa Bukid ug Dagat” at Cafe Marco.

Up until January 21, indulge in such local favorites as kinilaw na isda, puso sa saging, lato, and guto; ginamos and sinugba na buwad; manggang hilaw with hipon; monggos, humba and kaldereta na kanding; lechon belly and lechon kawali; inasal na manok and other Cebuano dishes raised to the level of a fine dining experience at Cebu City’s finest.

STARTERS. From chicharon or pork cracklings to itlog maalat salad, paliya salad, and manggang hilaw, Sugbusog 2018 at Cafe Marco in Marco Polo Plaza Cebu is a feast of Cebuano favorites.

Have your fill of Cebu street food like qwek-qwek, ginabot, ngohiong, balot and the local sweet staples for dessert. The Cafe Marco dessert station carries such delicacies as masareal, bokayo, leche flan, pichi-pichi, puto cheese, masi, kutsinta, and of course halo-halo.

Satisfy your craving for seafood like saang, pasayan, and sinugba na isda throughout Sugbusog 2018, which runs from January 12-21 at Cafe Marco.

The Cebuano favorites are served on top of the regular international buffet spread at Cafe Marco. Buffet prices are P1,150 net for lunch, P1,440 net for dinner, and P1,450 net for Sunday brunch.

Lato and guso.

The Sinulog-inspired decorations and creative food presentation add to the rich festival atmosphere at Cafe Marco and the rest of Marco Polo Plaza Cebu.

A replica of the popular Cebu attraction Magellan’s Cross with a Sto. Niño inside now decorates the hotel lobby. Sto. Niño patrons Helen Ynclino-Bucag, Val San Diego, Ben Chua, Ed Tan, and Josie Pereyra have loaned out their Sto. Niño image collections for exhibit at Marco Polo Cebu.

For inquiries and reservations, contact Marco Polo Plaza Cebu at +63 32 2531111 local 8249 or [email protected].

SUGBUSOG 2018. The culinary festival at Cafe Marco in Marco Polo Plaza Cebu runs until January 21.

Buwad nukos.

More buwad.

Kinilaw

Chicharon

Kinilaw na paliya

Kaldereta na kanding.

Lechon belly

Saang and other sea shells.

Inasal na manok and piniritong tiil sa baboy.

Dinuldog na kalabasa

Pasayan or shrimps.

Sinanduloy.

Lechon kawali.

Tinunuon nga monggos with alugbati.

STREET FOOD MAINSTAYS qwek-qwek, bola-bola, ngohiong, and ginabot.

Ginamos

Buwad nukos or dried squid.

Linung-ag nga saging, ginamos

Argao torta

Mandaue bibingka

Pichi pichi and kutchinta.

Bocayo and ampao from Carcar.

Biko and maja blanca.

More local desserts.

Masi and bocayo.

Dessert station.

LOBBY. A replica of the Magellan’s Cross greets guests at the Marco Polo Plaza Cebu lobby.

STO. NIÑO. One of the images on exhibit at the lobby.

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3 min read

Events Food

Marco Polo whips up holiday feast in Festive Buffet

Marlen Limpag

December 10, 2017 5:59 pm December 10, 2017

3 min read

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3 min read

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

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

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

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

Roast Turkey.

Festive Buffet rates

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

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

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

Christmas ensaymada

Roast turkey

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

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

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

Bibingka

Holiday favorites

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

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

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

Orders require a lead time of two days. For bookings and reservations, email [email protected] or call (032) 253-1111 local 8429.

Marco Polo Festive Buffet

Stollen Bread

Marco Polo Plaza Christmas Festive Buffet

Cherry Christmas Ensaymada and Christmas Ensaymada

Waldorf Salad.

Macaroni Salad

Sugar-Glazed Ham

Puto Bumbong.

Macaroons.

Fruit Cake.

Chicken Relleno.

Pumpkin Pie

Christmas Log.

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

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

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2 min read

Food Lifestyle

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

MyCebu

December 5, 2017 10:09 am December 5, 2017

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2 min read

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

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

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

New menu offerings

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

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

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

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

Q Cafe bestsellers

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

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

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

Pochero

Season offerings

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

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

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

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

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

More photos of QCafe relaunch

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3 min read

Food Lifestyle

Detox Bar health drinks, food now in TONIQ Juice Bar

MyCebu

November 30, 2017 1:25 pm November 30, 2017

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3 min read

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

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

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

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

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

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

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

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

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

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

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

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

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

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

To learn more, Like Detox Bar-Cebu and TONIQPH on Facebook. You may also contact them at (6332) 2547864, 09985893356, or 09171580984 or [email protected].

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5 min read

Events Food

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

Marlen Limpag

November 4, 2017 1:49 am November 4, 2017

5 min read

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5 min read

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

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

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

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

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

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

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

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

Culinary creations

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

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

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

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

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

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

Dinner with moonshine

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

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

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

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

Fine wine selections

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

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

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

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

More photos of Moonlit Wine Dinner

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

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

FOIE GRAS PATE paired with a glass of carmenere.

MAIN COURSE. Meat selections.

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

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

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

MEAT SELECTIONS.

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2 min read

Food

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

Press Release

October 29, 2017 1:53 pm October 29, 2017

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2 min read

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

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

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

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

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

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

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

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

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

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

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4 min read

Food

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

Max Limpag

October 26, 2017 6:16 pm October 26, 2017

4 min read

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4 min read

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

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

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

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

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

Very good response in Cebu

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

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

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

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

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

Homemade dressings made daily

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

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

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

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

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

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

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

Good-tasting and healthy food

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

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

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

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

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4 min read

Events Food Lifestyle

Cafe Marco whips up authentic Indian feast in Khana

Marlen Limpag

October 19, 2017 1:49 am October 19, 2017

4 min read

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4 min read

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

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

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

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

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

Culinary festival

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

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

Roast goat and biryani rice.

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

Authentic Indian dishes

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

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

Aloo Gobi Massala

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

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

Marco Polo Plaza Cebu Khana culinary journey

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

More photos of Khana culinary journey

Marco Polo Plaza Cebu Khana indian food festival

Chickpea Dal Tadka

Chili pickles

Vegetable and Chicken Samosa with Chili Pakoora.

Gulab Jamun

Kushmar Salad

Lamb Roganjosh

Palak Paneer

Peda

Rose Cheesecake

Lentil Salad

Culinary consultant Judeline Murjani .

Former Miss Cebu Namrata Neesha Murjani.

Dancers perform a number to mark the opening of Khana.

Full Khana menu

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

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3 min read

Food Lifestyle

Heavenly flavors define Marco Polo Plaza Cebu’s Signature Six

Marlen Limpag

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

3 min read

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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.

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3 min read

Feature Food Lifestyle

Waterfront hotels in Cebu highlight modern Cebuano flavors in food fest

Marlen Limpag

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

3 min read

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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.

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5 min read

Feature Food Heritage Lifestyle

Casa de Cacao offers tablea tales, chocolate indulgence

Marlen Limpag

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

5 min read

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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

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4 min read

Food Lifestyle

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

Marlen Limpag

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

4 min read

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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

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3 min read

Events Feature Food

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

Marlen Limpag

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

3 min read

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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.

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1 min read

Events Food

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

Press Release

July 24, 2017 11:39 am July 24, 2017

1 min read

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1 min read

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

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

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

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

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

For inquiries and reservations, call 253-1111 or email [email protected]. 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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