Food Archives - MyCebu.ph: Cebu News & Features

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Where 2 of Cebu’s pre-eminent food writers head to, there you follow. In last night’s Sabores de España opening at the lobby lounge of Marco Polo Plaza Cebu, it was…

Where 2 of Cebu’s pre-eminent food writers head to, there you follow. In last night’s Sabores de España opening at the lobby lounge of Marco Polo Plaza Cebu, it was the station that held Manchego cheese.

I’d return with Manchego cheese in my luggage, culinary writer Aissa dela Cruz told our group of bloggers and writers. She said she buys it during trips outside the country because it’s “so much more expensive here.” It’s hard cheese so it keeps well, she pointed out.

Dr. Nestor Alonzo, food columnist for The Freeman, quickly headed to the platter shortly after hamming it up with Marco Polo Plaza Cebu General Manager Brian Connelly as he took photos of the tapas spread. “Take photos of him taking photos,” Connelly said as he playfully posed with Alonzo.

Manchego cheese

Culinary journey

And it was to the Manchego cheese – traditional Spanish cheese, Alonso explained to me – that I returned to again and again last night.

Sabores de España, now on its 12th year, is part of the Marco Polo Plaza Cebu’s widely anticipated and annual Culinary Journeys. The series highlights the culinary prowess of the Marco Polo team – from Bisdak favorites in January to Swiss, Indian, Spanish, and French throughout the year.

Chorizo in puff pastry

“I also want to remind everybody that this is the 12th year that we’re holding this event,” Connelly said in a short speech to open the event. “It is our commitment to continually develop the different cuisines in the different parts of the world, in different countries, so that we could share the rich tapestry of food around the world with our guests, our friends, and our customers,” he said.

Connelly said he grew up in a part of the United States that was colonized by Spain and thus was heavily influenced by Spanish cuisine.

Dr. Nestor Alonzo and Marco Polo Plaza Cebu General Manager Brian Connelly.

Cutting of jamon serrano

He ended his speech with a recommendation for the guests to try Marco Polo’s sangria saying their culinary team did a great job in preparing them. He particularly recommended the white sangria.

To officially mark the opening of Sabores de España, Marco Polo held a ceremonial cutting of the jamon serrano. Connelly led the cutting along with longtime Spanish food consultant Gema Pido, Amigos de España en Cebu President Myra Gonzalez, and Honorary Consul to Spain Anton Perdices.

Cutting of jamon serrano Sabores de España

CUTTING OF THE JAMON SERRANO. Cutting the jamon serrano to mark the opening of Sabores de España are (from left) Marco Polo Plaza Cebu General Manager Brian Connelly, Amigos de España en Cebu President Myra Gonzalez, Honorary Consul to Spain Anton Perdices, and longtime Spanish food consultant Gema Pido.

After the ceremony, Gonzalez gave a short speech wishing the festivities success.

Sabores de España will run until Sunday, September 16. On these dates, Spanish dishes such as the mainstay paella, jamon serrano, fabadas, lengua estofado, and assorted tapa will be made available along with the international lunch and dinner buffet spread in Cafe Marco.

Facebook Live broadcast of the opening

More photos of the Sabores de España opening

Chef Juanito Abangan oversees preparations of the Spanish spread.

Sangria

Olives and manchego cheese

Bonquerones

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3 min read

Food

Kimstaurant brings taste of Korea to Cebu

MyCebu

September 4, 2018 9:45 am September 4, 2018

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If you love Korean food, head to Kimstaurant at The Greenery in Cebu City and indulge yourself in authentic and delicious dishes from the Land of the Morning Calm. From…

If you love Korean food, head to Kimstaurant at The Greenery in Cebu City and indulge yourself in authentic and delicious dishes from the Land of the Morning Calm.

From fall-off-the-bone tenderness and standout deliciousness of Beef Galbi Jjim or braised beef short ribs to the must-try Soy Sauce Chicken, a bonchon-style fried chicken made from a recipe perfected by Kimstaurant General Manager Peter Kim, the restaurant brings the flavors of Korea to Cebu.

SIDE DISHES and appetizers including kimchi.

Kimstaurant opened in Bacolod City in October 2010. Kim said he noticed that there were only a few Korean restaurants in the city and decided to put one up, “with the goal for it to be the best Korean restaurant in the city.”

Kimstaurant later became a go-to dining destination for Bacolod locals. Kim said in an interview that 90% of their customers are locals.

“I always focus on the locals, not the Koreans,” Kim said during a media preview yesterday in Kimstaurant. He said they import their ingredients from Korea, stressing that their dishes are authentic.

Apart from Beef Galbi Jjim and Soy Sauce Chicken, the other dishes that stood out in yesterday’s media preview were the Japchae, a mixed dish of boiled bean threads, stir-fried vegetables, and shredded meat and the Dolsot Bibimbap — sizzling stone pot rice mixed vegetables, beef, kotsujang (Korean chili paste), and egg.

SOY SAUCE CHICKEN. bonchon-style fried chicken made from a recipe perfected by Peter Kim, Kimstaurant’s general manager.

Those who are more adventurous can try the Yukhoe, which is a Korean style raw beef dish with egg. The menu lists this as Kim’s favorite.

Kimstaurant also offers a varied selection of Yakiniku, including Samgyupsal, Deji Galbi, and Kosal, which diners can eat all they can from 11:00 a.m. to 2:00 p.m. These come with unlimited servings of side dishes and appetizers, including kimchi.

Kimstaurant is located on the Ground Floor of The Greenery, along Pope John Paul II Avenue, Cebu City. It is open from 11 am to 11 pm. You can call in reservations at +63 945 988 5541. For more information, visit their website at www.kimstaurant.com, or like them on Facebook at www.facebook.com/kimstaurant.

More photos of media preview in Kimstaurant Cebu

JAPCHAE. Mixed dish of boiled bean threads, stir-fried vegetables, and shredded meat.

BEEF GALBI JJIM or braised beef short ribs.

DOLSOT BIBIMBAP is a dish of sizzling stone pot rice mixed vegetables, beef, kotsujang (Korean chili paste), and egg.

RAW BEEF. Yukhoe is a Korean style raw beef dish with egg and is a favorite of the restaurant’s General Manager Peter Kim.

MEDIA PREVIEW. Kimstaurant held a media preview in its branch in Cebu.

KIMCHI and other side dishes and appetizers.

PETER KIM, the restaurant’s general manager, answers questions from journalists and bloggers during the media preview.

KIMSTAURANT CEBU is open from 11 am to 11 pm.

KIMSTAURANT CEBU is located on the ground floor of The Greenery on Pope John Paul II Avenue in Cebu City.

Kimstaurant menu

(Note: this menu is valid as of article date, which is September 4, 2018. Please check with the restaurant.)

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1 min read

Food

Have a Spanish fiesta in Marco Polo with Sabores de España

Press Release

September 3, 2018 12:09 am September 3, 2018

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Discover Spain in the most delicious way possible by joining Sabores de España in Marco Polo Plaza Cebu from September 14 to 16. On these days, Gema Pido, Cebu’s authority…

Discover Spain in the most delicious way possible by joining Sabores de España in Marco Polo Plaza Cebu from September 14 to 16. On these days, Gema Pido, Cebu’s authority on Spanish cuisine, will lead the hotel’s team of culinary experts in preparing a delectable spread of Spanish dishes.

This culinary delight will feature Spanish specialties such as jamon serrano, paella, fabadas, lengua estofado, assorted tapas, and of course Café Marco’s very own Spanish sangrias.

Explore this distinctive cuisine that has influenced the Filipino cooking and eat your way through the sumptuous lineup of Spanish dishes together with Café Marco’s regular delicious spread of international cuisine.

For inquiries and reservations, call (032) 253-1111 or email [email protected].

SPANISH INFLUENCE. Sabores de España will run from September 14 to 16 in Marco Polo Plaza Cebu.

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3 min read

Events Food

Cebu Journeys 2018 showcases local destinations, products

Marlen Limpag

August 29, 2018 3:54 pm August 29, 2018

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Local delicacies and travel products in 20 Cebu towns and cities are showcased at the Cebu Provincial Capitol during the 3-day travel fair Cebu Journeys 2018. The fair closes tomorrow,…

Local delicacies and travel products in 20 Cebu towns and cities are showcased at the Cebu Provincial Capitol during the 3-day travel fair Cebu Journeys 2018. The fair closes tomorrow, August 30.

On display at the Capitol Social Hall are homemade rhums and jams from Samboan, Guilang’s tablea from Argao, cranberry juice from Santander, ground and roasted coffee beans from Tuburan, rice cakes and budbud from Asturias, podreda cookies from Oslob, cassava cookies from Tudela, and a wide range of specialty merchandise produced from abundant local resource.

Torta and tableya from Argao.

Travel made easier

There are such products as hablon from Argao, decorative pieces made using upcycled materials from Naga, baskets from Tabogon and San Remigio, woven mats from Pilar, soap and polvoron with goat milk as main ingredient from Bogo, and turmeric tea from Alegria.

Through Cebu Journeys 2018, which is initiated by the Cebu Provincial Tourism Office, travel to top local destinations has also been made easier.

Tuburan coffee.

Ever wanted to visit or go on a repeat trip to Camotes? You can get all the information you need from representatives of local government units that make up the Camotes Group of Islands present at the travel fair.

The town of Dalaguete offers a tour package that includes excursions to historical landmarks, cold spring and mountain, flower and strawberry farms, and vegetable market.

Cranberry juice from Santander

Town destinations

Oslob showcases island getaways to Sumilon, waterfalls experience, and whale shark adventure.

Aloguinsan offers the Bojo River Cruise with sumptuous lunch and snacks as well as handicraft demo.

Want a more adventurous tour? Alegria has you covered with its canyoneering experience.

Hablon from Argao.

South of Cebu, the Naga boardwalk is an experience that shouldn’t be missed. That’s not all it offers, though. It also has treks to Mt. Naupa and world class sports facilities that include an eight-lane Olympic size swimming pool.

The dive paradise that is Moalboal also offers beach and island hopping experiences as well as caving and heritage site visits.

OPENING. Cebu First Lady Jobel Davide and Department of Tourism Central Visayas Director Shalimar Tamano lead the opening of Cebu Journeys 2018 at the Capitol Social Hall.

Guests get a passport stamped with the 20 participating Cebu towns and cities. They will need to have all these signed by local government representatives. In the passport are three questions about Cebu that they must answer before they can submit it with their details to organizers for a chance to win great prizes.

MUSIC. Trixie Anne Alturas of Parklane with her colleagues perform during the event.

The event is sponsored by Smart Communications Inc.

Get all the details to top Cebu destinations and enjoy local delicacies while you’re at it when you check out the Cebu Journeys 2018 Travel Fair.

THE CHEFS. These chefs of different Cebu hotels showcased Cebuano cuisine with a high-end twist. The chefs are June Fernandez of Parklane, Melba Pranza of Golden Prince, Deofrey Vistal of Radisson Blu, Coke Semblante of Radisson Blu, and Richard Hao of USJ-R.

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Food

Get chance to travel, dine in London and Paris with Ayala Center Cebu

Press Release

August 24, 2018 12:11 pm August 24, 2018

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Filipinos love to eat and travel. Whether in the country or abroad, wanderlust drives the thirst for adventure and hunger for foodie experiences. Diners at Ayala Center Cebu will get…

Filipinos love to eat and travel. Whether in the country or abroad, wanderlust drives the thirst for adventure and hunger for foodie experiences.

Diners at Ayala Center Cebu will get the chance to win one of 5 tickets for 2 to London and Paris including 5 days and 4 nights luxury accommodations, land transfers, a private tour, spa treatment and dinner at 3 Michelin-starred restaurants between the 2 destinations.

To join, present to the concierge near Vero Moda a valid transaction slip of at least P1,000 issued from August 17 to December 31, 2018 using a credit, debit or prepaid Mastercard from any participating or specialty restaurant to receive a raffle coupon. This Bon Appetrip promotion is ongoing until December 31.

The Mastercard cardholder is entitled to 1 raffle coupon for every transaction made at selected specialty restaurants, and 2 raffle coupons for every transaction made at restaurants who participate in the Buy 1 Get 1 promo of Bon Appetrip, where a complimentary dish is given when ordering the featured dish of the day on August 17, August 27, September 2, September 28, October 15, October 28, November 3, November 12, December 5 and December 18.

For the complete list of participating restaurants, visit Ayala Center Cebu on Facebook at www.facebook.com/AyalaCebu and follow @AyalaCenterCebu on Twitter and Instagram. For more information, contact the Ayala hotline at 888-3808 or 888-3790.

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2 min read

Food

Abaca Baking Company opens in Robinsons Galleria Cebu

Press Release

August 19, 2018 4:01 pm August 19, 2018

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The freshly-made artisanal pastries of Abaca Baking Company (ABC) are now available in Robinsons Galleria Cebu with the recent opening of the company’s 9th branch in the city. The handcrafted…

The freshly-made artisanal pastries of Abaca Baking Company (ABC) are now available in Robinsons Galleria Cebu with the recent opening of the company’s 9th branch in the city.

The handcrafted pastries are freshly baked in-house every morning using only 100% unbleached flour, which assures flavorful goodness in every bite, the company said in a press statement. This keen attention to the fine details of production continues to make a mark that elevates the local culinary scene by setting the standard of hearty, delicious treats that are sure to hit the spot every time.

Vegetable chopped salad

Fish and chips, home made spam, and chopped salad with strawberry blueberry banana smoothie.

Classic BLT sandwich

Aside from freshly baked pastries and decadent desserts, ABC is also known for its day-long, all-time breakfast favorites such as pancakes, hand rolled bagels, and their signature bakery benedict, along with a selection of other savory delights. Their selection of pressed sandwiches are standouts on the menu as well.

Indulge in your ABC cravings in any of their nine branches: Crossroads Mall in Banilad, The Terraces and Rustan’s 2F at Ayala Center Cebu, Paseo Arcenas in Banawa, Robinsons Cybergate and Galleria, TGU Tower and Filinvest Cyberzone in IT Park, and The Northwing of SM City Cebu.

Bakery benedict.

Buttermilk waffle with fresh fruits.

Burger with fries.

Abaca Baking Company is a locally grown concept by The Abaca Group, which also owns and operates Abaca Boutique Resort + Restaurant, Luncheonette, Maya, Phat Pho, Red Lizard, Tavolata, and the soon-to-open Reef Hotel.

Visit www.theabacagroup.com and follow @theabacagroup on Instagram and Facebook for the latest updates. (Press Release)

9TH BRANCH. The Abaca Baking Company in Robinsons Galleria Cebu is the company’s 9th branch in Cebu.

FRESHLY-BAKED. Abaca Baking Company’s artisanal pastries are freshly-baked every day.

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4 min read

Food

Top Chinese restaurant Hai Shin Lou opens in Cebu

Max Limpag

August 9, 2018 12:45 am August 9, 2018

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The freshest ingredients prepared by top-notch chefs from Hong Kong are what distinguishes Hai Shin Lou dishes from those of other Chinese restaurants, said one of its founders. Hai Shin…

The freshest ingredients prepared by top-notch chefs from Hong Kong are what distinguishes Hai Shin Lou dishes from those of other Chinese restaurants, said one of its founders.

Hai Shin Lou held a soft opening today, August 8, 2018, as part of preparations to a grand inauguration on October 10. The Cebu branch of the highly-regarded Chinese restaurant is located at the ground level of Marco Polo Plaza Cebu. It is only the restaurant’s second branch – the owners previously having decided not to expand beyond the first one they set up in Makati City, said co-owner Alejandro Tengco.

Steamed Shrimp Dumpling

Pork Siomai

Tengco said their group is very particular with the food and service at the restaurant, which they opened on December 8, 2003. He said they thought that expansion via franchises would dilute the brand and these new locations would not be able to keep the quality.

Seafood King

Tengco said that among the restaurant’s most loyal patrons were the Ty family and their businesses. Through the years, the Tys told them they wanted to open a Chinese restaurant and wanted to work with them. Tengco said they were eventually convinced and saw the opportunity to partner with the family and open in a top hotel in Cebu.

Hai Shin Lou means “Seafood King” and the phrase banners the restaurant’s specialty, Tengco said in an interview. The restaurant is so particular with the quality of their ingredients that they produce their own soy sauce and chili sauce, which Tengco highly recommends. In preparing its tasty Fish Fillet with Home Made Bean Curd in Hot Pot, he said they use fresh Lapu-Lapu that they fillet themselves. The tofu they also made from scratch in the kitchen.

Taro Puff.

Barbecue Pork

A personal favorite: Soyed Chicken.

Hai Shin Lou Cebu will be headed by Executive Chef King Kwong Chan, one of the best roasting chefs in Hong Kong, the restaurant said. Working with him are Chinese Dimsum Chef Moon Chau Lo and Chinese Wok Chef Raymund Hui, who are also from Hong Kong.

Fine dining Chinese cuisine

We are fine dining Chinese cuisine, Tengco said. We do not compete with these “noodle stores.”

Tengco said that in terms of menu prices, Hai Shin Lou Cebu will be about 10% higher than those offered by Chinese restaurants in the city. The restaurant will also have menu packages that start from P7,888 for a table good for about 10 to 12 persons.

Tengco is confident that just as how it fared in Manila, Hai Shin Lou Cebu will also be the top Cantonese food destination in Cebu.

He said that they will soon offer in Cebu roast goose, which is a favorite among many food afficionados, with some flying to Hong Kong just to buy it.

Steamed Shrimps.

Soft opening

Tengco said they are still tweaking the operations and enhancing the training of the staff now that they have finally opened to the public. He said they would only be catering to 50 diners at a time during the soft opening and advised people to call ahead for reservations at +6332 234 8155 or +6332 234 8188 or send an email to [email protected].

He said they are also working to source ingredients from local suppliers.

Hai Shin Lou Cebu is open daily at 11:30 am to 2:30 pm for lunch and 6 pm to 10:30 pm for dinner. The restaurant said in a statement it will serve full capacity by the second week of September,

The restaurant has a capacity of 200 persons with 9 private rooms.

More photos of the soft opening of Hai Shin Lou Cebu

Fish Fillet with Homemade Bean Curd in Hot Pot.

Fresh Crab Meat With Seasonal Vegetables.

Snow Ball.

Almond Jelly With Fruit Cocktail.

HAI SHIN LOU STORY. Co-owner Alejandro Tengco talks about how they started Hai Shin Lou and why they eventually decided to open in Cebu.

PRIVATE DINING. Hai Shin Lou Cebu has a capacity of 200 persons with 9 private rooms.

SOFT OPENING. Hai Shin Lou Cebu is currently in soft opening and would only be catering to 50 diners at a time.

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3 min read

Events Food

The Mactan Newtown holds grandest “Lechon Festival” in Cebu

Press Release

August 5, 2018 3:02 am August 5, 2018

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Everyone agrees that the best lechon is found in the “Queen City of the South.” In the Philippines, no festival would be a complete celebration without the world-renowned lechon on…

Everyone agrees that the best lechon is found in the “Queen City of the South.”

In the Philippines, no festival would be a complete celebration without the world-renowned lechon on the table.

In celebration of this culinary pride, The Mactan Newtown, in partnership with the Lapu-Lapu City Government, is once again putting the spotlight on the world-famous Cebu lechon, along with the rich history, artistry, and skill that goes into preparing this celebrated dish, with its very own “Lechon Festival.”

From August 1 to August 12, foodies can indulge in the finest lechons right off the roasting pit of Cebu’s best lechon makers as The Mactan Newtown Lechon Festival showcases Cebu’s mouthwatering dish for tourists, guests, and locals.

“This annual gastronomic and cultural celebration is aimed at bringing awareness to small-scale and less commercialized lechon businesses. Apart from giving local businesses the platform to showcase their lechon products, we are also looking to raise the status of this great dish as a main pillar of food tourism in Cebu. Through this, we hope to grow Cebu’s reputation further as a top tourist attraction, while also becoming a catalyst for regional economic growth and more livelihood opportunities,” said Kevin Tan, Head of Megaworld Lifestyle Malls.

LIVE ROASTING. Lapu-Lapu City Tourism Head Hembler Mendoza and Megaworld Lifestyle Mall Vice President and Head of Marketing and Business Development Tefel Pesigan-Valentino lead the live lechon roasting at The Mactan Newtown as part of the Lechon Festival.

Week-long ‘lechon’ festivities underway

Experience a dining celebration like no other at the 500-seater Mactan Alfresco where you can savor the best iterations of Cebu’s beloved pork dish. Sample the signature lechon varieties from Cebu’s best lechon-makers, including delicious arrays of lechon-themed dishes and lechon pairings.

Making this delicious gathering even more appetizing is The Mactan Newtown’s introduction of exclusive lechon deals throughout the week-long festival. From August 3 to 12, guests can avail themselves of a whopping price drop of P400 per kilo of lechon for a limited time only from all participating lechon sellers.

Lechon sisig by KKB Seafood.

Festival goers can also immerse themselves through the entire lechon preparation process at Mactan Alfresco’s very own Lechon Pit. Here, they can witness how a lechon is prepared right before their very eyes—from seasoning to roasting at the coal pit, to portioning, and serving on their own plates.

The 30-hectare The Mactan Newtown of Megaworld is the country’s first “Live-Work-Play-Learn” lifestyle township with its own beachfront located in Lapu-Lapu City, Mactan Island, Cebu. For more information, visit www.megaworld-lifestylemalls.com or like The Mactan Newtown on Facebook or follow @mactannewtown_ on Instagram and Twitter. (Press Release)

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3 min read

Feature Food

American favorites on the buffet menu in Marco Polo Plaza

MyCebu

July 4, 2018 10:42 pm July 4, 2018

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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

2 min read

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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

4 min read

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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

2 min read

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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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2 min read

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

3 min read

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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

2 min read

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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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