Food Archives - Page 3 of 7 - MyCebu.ph: Cebu News & Features

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Pad thai, tom yum goong, pineapple fried rice, and other delectable dishes are highlighted in the Cafe Marco buffet as Marco Polo Plaza Cebu celebrates the vibrant flavors of Thailand…

Pad thai, tom yum goong, pineapple fried rice, and other delectable dishes are highlighted in the Cafe Marco buffet as Marco Polo Plaza Cebu celebrates the vibrant flavors of Thailand in Thai Sojourn.

Thai Chef Nontra-Udon Buapha came all the way to Cebu from the Marco Polo Prince Hotel in Hong Kong and is currently at the helm of Cafe Marco’s kitchens churning out top-notch Thai delicacies.

Marco Polo Plaza Cebu Thai Sojourn. (Photo by Rafelle Allego)

Up until June 27, Cebuanos will get to enjoy the best of Thai cuisine on top of the regular buffet spread at Cafe Marco.

At the opening of Thai Sojourn last June 23, restaurant staff in delicate and colorful chut thai welcomed diners.

Thai Chef Nontra-Udon Buapha of the Marco Polo Prince Hotel in Hong Kong. (Photo by Rafelle Allego)

Media guests invited to the opening were served Thai Chef Buapha’s selection, which highlighted stir fried squid, steamed fish, pad thai, chicken satay and pork, pineapple fried rice, and mango sticky rice.

Thai Chef Buapha, who has over 38 years of experience in the kitchen, was also present to explain the intricacies of Thai cuisine.

Pineapple salad. (Photo by Rafelle Allego)

For drinks, Cafe Marco served a refreshing cold milk tea with a hint of ginger that perfectly complemented the spicy dishes and the delightfully sweet and fruity “Summer Forever.”

Thai Chef Buapha said Thai food is made of the freshest ingredients. In the same way, the Thai cuisine served at Cafe Marco made use of natural local produce.

Chicken and mango salad. (Photo by Rafelle Allego)

Take advantage of Café Marco’s on-going special lunch buffet promo at Php 880 net from Monday to Friday until July 31, 2017.

For bookings and inquiries, please email [email protected] or call Cebu: (63 32) 253 1111 or Manila at (63 2) 887 1263.

More photos

Pomelo salad. (Photo by Rafelle Allego)

Marco Polo Plaza Cebu Thai Sojourn is ongoing at Cafe Marco until June 27. (Photo by Rafelle Allego)

Thai Chef Buapha said Thai food is made of the freshest ingredients. In the same way, the Thai cuisine served at Cafe Marco made use of natural local produce. (Photo by Rafelle Allego)

Thai Chef Nontra-Udon Buapha with new Marco Polo Plaza Cebu general manager Brian Connelly. (Photo by Rafelle Allego)

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2 min read

Feature Food Heritage Lifestyle

Marco Polo Plaza Cebu marks Independencia with rich Luzon cuisine

Marlen Limpag

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

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The bagnet of Ilocos, sisig of Pampanga, bulalo of Batangas, and many more Luzon dishes will serve as the highlight of the Marco Polo Plaza Cebu culinary festival Independencia from…

The bagnet of Ilocos, sisig of Pampanga, bulalo of Batangas, and many more Luzon dishes will serve as the highlight of the Marco Polo Plaza Cebu culinary festival Independencia from June 8-15 at Cafe Marco.

For the whole duration of Independencia: Flavors of Northern Philippines, diners will get to experience the rich and vibrant cuisine up north.

Jessica Avila, Marco Polo Plaza Cebu’s culinary consultant for Independencia, said they decided to focus on the rich flavors of Luzon for this year’s Philippine food festival.

Tawilis salad.

Best dishes

“Some of the best dishes in Philippines are from the north, such as Pampanga and Bulacan. We also included food from such places as Ilocos and Baguio,” she added.

Brian Connelly, new Marco Polo Plaza Cebu general manager, said the Philippines gained independence from Spain 119 years ago and the hotel has honored this national celebration with a food festival for the past five years.

The culinary journey Independencia has featured food from across the country and this year it puts focus on the rich cuisine of Luzon, he added.

Bulalo

Buffet rates

Diners can expect such signature Luzon dishes as pochero, bringhe, Bicol express, tapang Taal, ukoy, bistek Tagalog, and kare-kareng dagat, sisig santol, and tawilis salad to be served during lunch and dinner at Cafe Marco on top of the international spread all throughout Independencia.

Regular buffet rates apply even during Independencia but Cafe Marco currently has a special promo for weekday lunch at P880 net per person.

For more info on the culinary festival, call 253-1111 local 8429 or email [email protected].

More Independencia photos

Jessica Avila, Marco Polo Plaza Cebu’s culinary consultant for Independencia, with the hotel’s chefs.

Bagnet

Buko salad and leche flan.

Dinakdakan

Kare-kareng dagat.

Adobong manok sa buho.

Ukoy.

Tapang Taal.

Bicol Express

Bistek Tagalog

Santol sisig.

Ginataang bilo-bilo.

Various kakanin.

Burong Mangga.

Tokwa’t Baboy.

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2 min read

Events Food Lifestyle

Cafe Marco starts new dining lifestyle with Sunday Brunch+

Press Release

May 29, 2017 1:44 am May 29, 2017

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Cafe Marco combines an exciting feast of delectable buffet favorites with fun activities to bring you the Sunday Brunch+ that’s more than the usual dining experience. Sample the roast beef…

Cafe Marco combines an exciting feast of delectable buffet favorites with fun activities to bring you the Sunday Brunch+ that’s more than the usual dining experience.

Sample the roast beef at the carving station, smoked meats like the barbecued brisket or pulled pork, and wood fire oven roasted chicken.

Add color to your plate with dishes from the Asian station featuring different kinds of stir fry, dimsum, and Mongolian barbecue bowls.

Smoked meat with baked potatoes and mac n’ cheese.

Specialty items

There’s seafood on ice, king prawns, mussels, and ala minute Oysters Rockefeller. You can also go Mexican with tacos, quesadillas, and fajitas.

But always leave room for Marco Polo Plaza Cebu’s specialty items that will be passed around at certain times during the buffet. It could be our latest frappes, pizza fresh from the oven, pastries, signature drinks – the possibilities are endless!

Mongolian barbecue station.

Happening simultaneously with the buffet are the different activities designed to make sure that there’s something fun for everyone. For the kids, we have face painting, balloon twisting, and perhaps even a surprise cooking class.

For the adults, there’s live music entertainment from different local acts every Sunday and a complimentary 5-minute massage from our licensed Wellness Zone therapists.

Wines, beers, cocktails

Of course, it isn’t brunch without the bubbles. Whether it’s sparkling, red or white wine, beer-below-zero, mimosas or cocktails, Cafe Marco has it. Give in and indulge with an option to avail of free flow drinks – it’s okay, it’s a Sunday.

Avail of Brunch n’ Bubbles with free flow drinks for P1,800 nett, while Brunch Only is at P1,450 nett. Kids 4 to 10 years old can avail of the 50% discount, while kids 3 years old and below can eat for free at the kids buffet.

Cold cuts and cheese.

Sunday Brunch+ is from 11:30 a.m.to 2:30 p.m. Those who want to continue the merriment can transition to El Viento Restaurant & Pool Bar for an afternoon of lazing around and perhaps even a dip at the pool.

Sunday Brunch+ — it’s more than just brunch, it’s a Sunday lifestyle!

Kids’ corner.

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4 min read

Feature Food

Pueblo Mexicano serves good, authentic Mexican food

Marlen Limpag

May 9, 2017 12:58 am May 9, 2017

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Enzo Nable knows good Mexican food and he’s sharing his particular love for the cuisine through the family-owned Pueblo Mexicano at Banilad Town Center (BTC) in Cebu City. “In 2010,…

Enzo Nable knows good Mexican food and he’s sharing his particular love for the cuisine through the family-owned Pueblo Mexicano at Banilad Town Center (BTC) in Cebu City.

“In 2010, there wasn’t a lot of Mexican food available here. And the ones that were available, the quality wasn’t so good. To fill my own need, I started a Burrito Bar and served tacos and burritos,” said Enzo, who grew up in California where there are a lot of good Mexican restaurants.

Pueblo Mexicano is located at the Banilad Town Center.

His parents, in their travels throughout Mexico, were also fascinated by the artistry and color of Mexican cuisine and culture, having visited the towns of Guanajuato, San Miguel de Allende, Puebla, and even Oaxaca, where Mexico’s indigenous Maya heritage remains.

The family decided to expand Burrito Bar to the current full-service restaurant Pueblo Mexicano on May 5, 2013, added Enzo, who is the restaurant manager.

TAMALES. Two steamed corn masa dumplings stuffed with lechon carnitas, cheese, and salsa rojo, wrapped in corn husk.

Pueblo Mexicano menu

Pueblo has an extensive menu that also carries Peruvian, Argentinean, and Spanish food in addition to Mexican cuisine, according to Enzo.

While many Filipinos equate Mexican cuisine with tacos and burritos, it is actually so much more. At Pueblo, diners discover that it is also elegant tamales (steamed corn masa dumplings stuffed with lechon carnitas, cheese, salsa rojo and wrapped in corn husk) or pan-fried canape-sized tortillas topped with chilorio pork and pico de gallo that goes by chalupas poblanas or the fish veracruzana.

To guests dining for the first time in Pueblo Mexicano, Enzo said his recommendation is for them to try the chilorio de puerco. This dish, which is Sinaloa-style lechon Carnitas with salsa rojo, refried beans, and Mexican rice, is a bestseller.

MUST-TRY. The chilorio de puerco is a dish made of Sinaloa-style lechon Carnitas with salsa rojo, refried beans, and Mexican rice.

Signature nachos

Another must-try is the Pueblo’s nacho grande that is made up of the restaurant’s signature nachos, which Nable said they make themselves. Nacho Grande combines tortilla chips, lechon carnitas, cheese, refried beans, jalapeños, chopped onion, sour cream, pico de gallo, and chicharrones.

The restaurant served many of the dishes in the menu during a food-tasting event that the MyCebu.ph team attended.

NACHO GRANDE. The restaurant makes its own signature nachos. Nacho Grande combines tortilla chips, lechon carnitas, cheese, refried beans, jalapeños, chopped onion, sour cream, pico de gallo, and chicharrones.

Mariles Alvarez Nable, Enzo’s mom, shared an interesting info about the appetizer shishito al padron. The dish is a hot skillet of pan grilled shishito peppers with olive oil, and it is prepared in the style of Padrón, Spain. You only get one or two spicy peppers in a serving of around 10 or more peppers but you’ll never know which one until you eat them.

SHISHITO AL PADRON. Pan grilled shishito peppers with olive oil. You only get one or two spicy peppers in a serving of around 10 but you’ll never know which one until you eat them.

Restaurant hours

Pueblo is open for lunch and dinner, and restaurant hours are extended up to 1 a.m. on weekends.

Enzo said they serve cocktails like frozen margaritas and mojitos for now, but will soon have a full bar.

The vivid blue and orange walls complemented by folkloric tapestries and table covers, brightly painted reclaimed wood furniture, intricately carved wooden cross, colorful animal sculptures, and crystal chandeliers give the restaurant interiors an eclectic look.

More photos

AGUA FRESCA brewed tea.

CHALUPAS POBLANAS. Canape-sized corn tortillas, pan-fried, topped with chilorio pork, pico de gallo.

FISH VERCRUZANA. Pan-grilled tasik fish, tomato wedges, olives, capers, cilantro-lime rice.

Gambas pasta.

MARGARITAS you should try.

HOUSE SALAD. A delicious mix of chopped greens, jicama, sugar beets, corn kernels, tomatoes, bacon, blue cheese, cilantro ranch, and tortilla crisp.

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2 min read

Events Food Lifestyle

Craving kare-kare or crispy pata? Max’s Restaurant now serves them in rice bowls

Marlen Limpag

May 5, 2017 7:42 pm May 5, 2017

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Filipino food favorites crispy pata and kare-kare now come in single-serve rice bowls at Max’s Restaurant and they are hard to resist. The crispy pata rice bowl is a scrumptious…

Filipino food favorites crispy pata and kare-kare now come in single-serve rice bowls at Max’s Restaurant and they are hard to resist.

The crispy pata rice bowl is a scrumptious combination of rice topped with golden brown slices of fried boneless crispy pata and banana slices. Light brown garlic bits and freshly chopped spring onions as garnish complete the dish.

Max’s Restaurant crispy pata rice bowl

Bestsellers

Max’s kare-kare rice bowl highlights the popular local stew made of slices of beef forequarter or beef chuck and oxtripe with blanched native pechay and string beans and served with slightly thick ground peanut sauce and bagoong alamang.

Arianne Ross B. Pombo, Max’s Restaurant regional trade marketing for VisMin, said their bestsellers after chicken are crispy pata and kare-kare but they usually come in large group servings.

Max’s Restaurant kare-kare rice bowl.

Max’s Chicken All You Can

The rice bowls allow solo or small groups of diners and millennials who are always on the go to easily satisfy their cravings, she added.

Today, May 5, and May 12, Max’s Restaurant is holding its Chicken-All-You-Can promo. On these two days, Max’s Restaurant branches in Ayala Center Cebu, SM City Cebu, and SM City Seaside can have their fill of Max’s chicken from 2 to 10 p.m. for only P249. The promo comes with one serving of drinks.

Time for dessert.

MAX’S CLASSIC. The restaurant’s bestseller and iconic dish: whole spring chicken with kamote fries.

RICE BOWLS LAUNCHING. Arianne Ross B. Pombo, Max’s Restaurant regional trade marketing for VisMin, with the managers of the restaurant’s different branches in Cebu during the press launch of the rice bowls.

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Events Feature Food

Kadaugan Food Festival features delectable fare by Mactan resorts, restaurants

Marlen Limpag

April 19, 2017 3:14 am April 19, 2017

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Lechon kawali by Jpark Island Resort and Waterpark, pork satay set by Bluewater Maribago, chicken shawarma by Movenpick Hotels and Resorts, and a variety of dishes off the menu of…

Lechon kawali by Jpark Island Resort and Waterpark, pork satay set by Bluewater Maribago, chicken shawarma by Movenpick Hotels and Resorts, and a variety of dishes off the menu of top resorts and restaurants in Mactan are served nightly throughout the Kadaugan Food Festival at the Liberty Shrine.

The food fest, which will run up to April 26, is part of a schedule of activities to commemorate the victory of native chieftain Lapu-Lapu against Portuguese explorer Ferdinand Magellan in Kadaugan sa Mactan.

MANOK BISAYA. Lapu-Lapu City Tourism Officer Hembler Mendoza checks out the roasted Manok Bisaya in one of the stalls at the Kadaugan Sa Mactan Food Festival, which runs until April 26. (MyCebu.ph photo)

Shangri-La’s Mactan Resort and Spa, Be Resort, Crimson Resort and Spa, Pacific Cebu Resort, Alta Resorts, Waterfront Mactan, Crown Regency Hotel and Towers, and Solea Mactan Cebu Resort are among the hotels and resorts selling delectable cuisine at low prices.

The variety of fare available even includes pizza by Hola España, ebi tempura, sushi, and sashimi by Nonki, roast pig by Gatchalian, grilled tuna by Hotel Eloisa, barbecue choices, and roasted manok bisaya (native chicken). There are also booths that provide drinks, from sodas to fruit shakes and coolers.

Local bands and performers provide entertainment to diners.

Parking is available near the Liberty Shrine area and on either side of the road close to the venue. Enterprising residents have also turned their empty lots into parking areas for a minimal fee of P20 so there’s ample space for those who want to drive to the venue.

More photos of the Kadaugan Sa Mactan Food Festival

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4 min read

Feature Food

Michelin-rated Tim Ho Wan to open in Cebu on March 25

Press Release

March 18, 2017 10:02 pm March 18, 2017

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Tim Ho Wan, Hong Kong’s famous Michelin-starred dim sum restaurant, is opening in Cebu at the Upper Ground Floor, Mountain Wing of SM Seaside City on Saturday, March 25. This…

Tim Ho Wan, Hong Kong’s famous Michelin-starred dim sum restaurant, is opening in Cebu at the Upper Ground Floor, Mountain Wing of SM Seaside City on Saturday, March 25. This will be its 7th branch in the country and first outside Metro Manila. It will be the first and only Michelin-rated restaurant in Cebu.

Tim Ho Wan started in 2009 when Chef Mak Kwai Pui and Chef Leung Fai Keun opened a modest 20-seater hole-in-the-wall eatery in Mongkok, Hong Kong. A year after, it earned the coveted star in the 2010 HK and Macau Michelin guide, the international benchmark of good food and highest form of recognition in the culinary world.

Since then, the restaurant branched out around Hong Kong and brought its delicious and affordable dim sum overseas with its first international location in Singapore in 2013. It then expanded to the Philippines in 2014, followed by Taiwan, Vietnam, Malaysia, Indonesia, Australia, Thailand, Macau, and most recently New York.

Crumbly and fluffy on the outside and oozing with barbecued pork on the inside, Tim Ho Wan PH ‘s famous Baked Buns is worth the wait.

Dim sum specialists

Its inclusion in the Michelin guide was unprecedented at a time when only fine dining and expensive restaurants dominated the list. Renowned as the “most affordable Michelin-starred restaurant in the world,” the accolade was a testament to the affordable luxury that Tim Ho Wan consistently offers in terms of taste, quality, and value.

Tim Ho Wan, in Cantonese, translates to “additional good luck” but its brand philosophy is anchored on dim sum perfection from dish placement, service delivery, to specific sizing of every morsel, right down to the folds of the snowy skins for dumplings. This precision takes years of mastery to instill, and the consistency in taste and freshness across every Tim Ho Wan outlet is evident.

The dim sum is handmade-to-order, not pre-steamed and reheated, to retain its much-intended flavor and texture. About 70% of its premium ingredients are imported from Hong Kong.

Beancurd Skin with Pork & Shrimp

Four heavenly kings

The Four Heavenly Kings are the stars in Tim Ho Wan’s menu that diners queue up hours for. Savor the famed Baked Bun with BBQ Pork, which gained Tim Ho Wan its success and international following, Steamed Egg Cake, Beancurd Skin with Pork & Shrimp, and Pan Fried Carrot Cake.

With no dish over P200 and exquisite flavors that make the experience well worth the wait, Tim Ho Wan continues to earn the acclaim of food critics and heart of epicureans well beyond Hong Kong.

To celebrate its arrival in Cebu, Tim Ho Wan Cebu will be giving 1 complimentary order of Baked Bun with BBQ Pork to the first 100 transactions with a minimum purchase of P500 during its opening week from March 25 to March 31.

Tim Ho Wan Cebu

In the Philippines, Tim Ho Wan was brought in by Foodee Global Concepts, the food authority responsible for Todd English Food Hall, Pound by Todd English, Hook by Todd English, FOO’D by Davide Oldani, MESA Filipino Moderne, Llaollao, and Sunnies Café.

Tim Ho Wan Cebu is located at the Upper Ground Floor, Mountain Wing of SM Seaside City Cebu and is open daily 10 am to 9 pm. Seating for dine-in is on a first-come, first-served basis. Visit www.facebook.com/timhowanph and follow @timhowanph on Instagram for the latest events and updates. (Press Release)

Cebu’s first and only Michelin-rated restaurant is finally opening on March 25 at the Upper Ground Floor, SM Seaside City. To celebrate its 7th branch in the Philippines and first outside Manila, they are giving out complimentary pork buns every day from March 25 – 31 to the first 100 guests with a minimum bill of P500.

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4 min read

Feature Food

Golden Cowrie Filipino Kitchen serves fusion of traditional, creative Pinoy food flavors

Marlen Limpag

March 12, 2017 10:25 pm March 12, 2017

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4 min read

Lunch at the newly-opened Golden Cowrie Filipino Kitchen in Cebu started with an appetizing salad combination of pomelo and singkamas tossed in calamansi dressing followed by a savoury combination of…

Lunch at the newly-opened Golden Cowrie Filipino Kitchen in Cebu started with an appetizing salad combination of pomelo and singkamas tossed in calamansi dressing followed by a savoury combination of chicharon and salted egg accompanied by just a hint of spice.

Then we were treated to several other dishes that offer creative takes on traditional Filipino dishes, from the vegetarian humba and tahong in coconut milk to the pinaugang balbacua and zarzuela de mariscos.

To continue the tradition of good food at reasonable prices and cater to a market segment that’s after novel and exciting experiences, the Cebu Golden Restaurant, Inc. opened a second branch of its fourth and newest dining concept.

NEW TAKE ON TRADITIONAL CUISINE. The Golden Cowrie Filipino Kitchen reinterprets the classic to come up with new dishes.

Golden Cowrie Filipino Kitchen menu

The Golden Cowrie Filipino Kitchen reinterprets the classic to come up with such new dishes as the Miki Negra made with squid ink sauce, deconstructed bone marrow served with soup, crostini, and onion jam called Pocherong Katag, and vegetarian depiction of such loved food as sisig and dinuguan. Among the seafood specials is Zarzuela de Mariscos, a dish of crabs, squid, and shellfish is cooked in light tomato sauce, olive oil, tomatoes, and coco wine.

Other refreshing takes on traditional Filipino food include the pinaupong manok, tahong in coconut milk, manong’s real balls, and Salinas kwek-kwek.

Pinaupong manok.

Still, such Filipino staples as lechon belly, crispy pata, sinigang na hipon, and grilled tuna belly are also available in the Golden Cowrie Filipino Kitchen menu.

Golden Cowrie Filipino Kitchen, now open at the 4th level Garden Area of Ayala Center Cebu, is the premium concept in the Cebu Golden Restaurant, Inc. portfolio and it is a fusion of the traditional and creative new flavors of the different brands.

Cab-cab with smoked bangus pate.

Good food, reasonable prices

Earl Kokseng, of the executive committee of Cebu Golden Restaurant and Golden Cowrie Franchising, Inc., said they have grown to 31 restaurants and intend to expand some more.

He added that they started out with Golden Cowrie about 35 years ago and evolved into four brands, adding Hukad sa Golden Cowrie, Salinas, and recently Golden Cowrie Filipino Kitchen.

“We’ve become an institution in Cebu, and our brand has won the heart of many Cebuanos and visitors. We want to continue the Golden Cowrie tradition of good food at reasonable prices and great service,” Kokseng said.

Pinaugang balbacua.

Cebu Golden Restaurant expansion

The first Golden Cowrie Filipino Kitchen branch was opened in Manila late last year. According to Kokseng, Cebu Golden Restaurant, Inc. had concentrated its expansion in the Visayas and Mindanao in the past few years and believed it was now time to bring the brand to the capital.

Kokseng said the goal is to add 10 more branches, most of which will be in Metro Manila, by end of 2017.

Creating another restaurant concept and adding to their four existing brands will always be an option for company, he added, citing that the end goal will be to evolve according to the needs of the market.

More photos of Golden Cowrie Filipino Kitchen opening in Ayala Center Cebu

Cutting the ribbon. The owners prepare to open the Ayala Center Cebu branch.

Sizzling chicharon and itlog maalat.

Vegetarian humba.

Tahong in coconut milk.

Golden Cowrie Filipino Kitchen Ayala Center Cebu

Zarzuela de Mariscos. Seafood cooked in light tomato sauce, olive oil, tomatoes and coco wine.

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3 min read

Feature Food

Peri-Peri Cebu offers new way to enjoy grilled chicken

Marlen Limpag

February 12, 2017 3:42 pm February 12, 2017

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3 min read

Peri-Peri Charcoal Chicken and Sauce Bar gives Cebu one more dining option and brings to the island the best of Portuguese and African flavors. The restaurant’s unusual name is inspired…

Peri-Peri Charcoal Chicken and Sauce Bar gives Cebu one more dining option and brings to the island the best of Portuguese and African flavors.

The restaurant’s unusual name is inspired by the African Bird’s Eye Chili discovered many centuries ago by Portuguese explorers on a quest for the famed spice route, said Bryan Tiu, president of iFoods Corporation.

Piri piri, as the spicy chili is known locally in South Africa where it had grown wild for centuries, now serves as base for the restaurant’s chicken marinade.

SIGNATURE SAUCES. Eight kinds of signature sauces accompany every dish at Peri-Peri Charcoal Chicken and Sauce Bar.

Special marinade

The Portuguese combined the chili with exotic herbs and spices to come up with the piri piri sauce that Peri-Peri Charcoal Chicken and Sauce Bar uses to add a fiery zing to its chicken.

The restaurant chain that Tiu started in 2006 serves chicken steeped for 24 hours in piri piri sauce and dishes that are spitfire-grilled to perfection.

Chicken is cooked and served in different ways, from salads, sandwiches, appetizers to the main plates, healthy meals with wraps to afternoon delights. Peri-Peri also has an after dinner selection that goes well with its cocktails.

Aside from the chicken dishes, other items on the menu include BBQ Back Ribs, Plaza Porco, Fajitas, truffle-based Pasta Tartufo, pizzas, milkshakes, and desserts.

Peri-peri fire-grilled chicken.

Signature sauces

What’s even more exciting is the eight kinds of signature sauces that accompany every dish at Peri-Peri Charcoal Chicken and Sauce Bar.

The special sauces cover a wide range of spiciness enhanced by playful flavors: Ka Tuka’s Honey Pinakurat (a Filipino spiced vinegar), Hen Dynasty’s Hoisin Sesame (sweet and tangy), Poulet Vous Cajun Remoulade (spiced mayonnaise dip), Apachee’kn Mesquito BBQ (smoky, sweet and tasty), Tokyo Tori’s Sweet Soy (teriyaki style), Sheik Chic’s Harissa Exotica (exotic blend of spices), Count Cluckula’s Garlic Brew, and the fiery Fowl-Mouthed Chili Peppa’.

Eric Ng Mendoza, the restaurant’s partner in Cebu.

Peri-Peri Cebu partner

Eric Ng Mendoza, the restaurant’s partner in Cebu, said the chicken preparation and eight signature spices as well as the affordable dishes served within 5-10 minutes in a full restaurant environment set Peri-Peri Charcoal Chicken and Sauce Bar apart.

He said he saw not just the need but demand for more dining options. Mendoza is chairman and CEO of Vivo Sugbu, Inc., which franchised the restaurant in Cebu.

Peri-Peri Charcoal Chicken Cebu is the 12th branch in the Philippines and the second outside of Manila, according to Mendoza. It is located at Mandaue City’s newest lifestyle hub, Meerea High Street along Ouano Avenue, North Reclamation Area. It is open from 10 a.m. to 10 p.m.

More photos of Peri-Peri Cebu opening

Torta gorilla.

Peri-peri BBQ back ribs.

Carbonara

El Fuego.

Nachos

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2 min read

Events Feature Food

Marco Polo Cebu welcomes Year of the Fire Rooster with traditional celebration, food event

Marlen Limpag

January 28, 2017 3:30 pm January 28, 2017

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Marco Polo Plaza Cebu welcomed the Year of the Fire Rooster with such traditional activities as the lion and dragon dances, eye dotting ceremony, and yee sang or prosperity toss…

Marco Polo Plaza Cebu welcomed the Year of the Fire Rooster with such traditional activities as the lion and dragon dances, eye dotting ceremony, and yee sang or prosperity toss to usher in a prosperous 2017.

In keeping with a long running hotel tradition, Marco Polo Cebu buffet restaurant Cafe Marco also now offers a feast of Chinese dishes for lunch and dinner on top of its international buffet in Culinary Impressions of China, a food event that will run only until Monday, January 30.

Delicious chili crab was served during the event.

Feast of Chinese food

Just a few of the dishes in the Cafe Marco buffet during last night’s Chinese New Year 2017 celebration at Marco Polo Plaza Cebu: century egg salad with fried scallops, chicken and pumpkin cannelloni with cheese, jelly fish salad in the starters section, baby back ribs with black pepper, chili crab, hanging beef with steak sauce, steamed sea bass with soya sauce at the main course counters, and steamed buns to go with the Cebu lechon.

Desserts with a Chinese theme include the flourless cake, festival cake, buchi, and egg tart. Of course, there are also the usual pastry, cookie (malicious), ice cream, and Filipino dessert fixtures like puto bumbong.

Marco Polo and Cafe Marco provide you the perfect place to celebrate the Chinese Lunar New Year 2017 and greet family and friends Gong Xi Fa Cai.

More photos of the Chinese New Year Celebration at Marco Polo Plaza Cebu

PROSPERITY TOSS. Hotel executives led by GM Julie Najar and guests perform the Yee Sang or prosperity toss to mark the Chinese New Year.

A traditional lion dance.

Dragon dance

BUFFET. Cafe Marco spices up its regular international spread with more Chinese dishes during the culinary festival until January 30.

Cafe Marco entrance.

Hanging beef with steak sauce

Jellyfish Salad

Lechon with bun

Buchi and tikoy.

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1 min read

Feature Food

Cafe Marco serves a Sugbusog feast for Sinulog 2017

MyCebu Partners

January 13, 2017 11:33 am January 13, 2017

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Have your fill of festival food this Sinulog 2017 as Marco Polo Plaza Cebu’s Cafe Marco puts all your favorite Cebuano and Pinoy dishes in the buffet for Sugbusog: Padayon…

Have your fill of festival food this Sinulog 2017 as Marco Polo Plaza Cebu’s Cafe Marco puts all your favorite Cebuano and Pinoy dishes in the buffet for Sugbusog: Padayon ang Kaon Year 10.

From the beef steak, Cebuano style, and halabos to escabeche na mayamaya and budbud kabog, a feast awaits you at Cafe Marco as it times its culinary event Sugbusog with the Sinulog de Cebu festivities.

BLESSING. Sto. Niño relics are blessed at the hotel lobby.

The best of classic Cebuano cuisine, including humba and balbacua, street food, seafood, and other local classic dishes dear to your heart, will be available during lunch and dinner at the Cafe Marco buffet up to January 17, 2017.

Other yummy surprises await diners at the Cafe Marco buffet during the Sugbusog: Padayon ang Kaon Year 10 celebration.

Sugbusog, a decade-old tradition of Marco Polo Plaza Cebu’s Cafe Marco, has thrived under the guidance of Cebu culinary guru Jessica Avila.

Sugbusog 2017 photos

Cebuano beef steak.

Budbud Kabog

Escabeche na mayamaya.

Halabos

Hopia

Buko pie.

Adobo pate at Sugbusog 2017 Marco Polo Plaza Cebu

Adobo pate at the Sugbusog Store.

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4 min read

Feature Food

Christmas season at Marco Polo Plaza Cebu: Festive buffet, other surprises

Marlen Limpag

December 9, 2016 11:17 am December 9, 2016

4 min read

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4 min read

Food plays a major part in any celebration, and Marco Polo Plaza Cebu offers diners such traditional Christmas fare as glazed ham and chicken relleno in the Cafe Marco festive…

Food plays a major part in any celebration, and Marco Polo Plaza Cebu offers diners such traditional Christmas fare as glazed ham and chicken relleno in the Cafe Marco festive buffet during the holiday season.

From December 16-23 and December 26-30, 2016, enjoy a buffet stacked with sumptuous Christmas goodies at Cafe Marco for only P1,150 for lunch and P1,140 for dinner.

Marco Polo Cebu’s Festive Buffet adds the signature glazed ham and roasted turkey, prime beef and veggies with special dressing, and such dessert treats as the Christmas log cake, fruit cake, stollen (German fruit bread), and special ensaimada to the regular international spread at Cafe Marco.

CHRISTMAS TREATS in Cafe Marco.

Christmas cheer

Dinner at Cebu’s top buffet restaurant on December 24 and both lunch and dinner on Christmas Day, December 25, come with free-flowing house wines, local beers, chilled juices, and sides and have a special rate of P2,200.

The Blu Bar and Grill offers an intimate dinner a thousand feet above sea level on Christmas Eve. The festive set dinner with wine pairing is at P3,500 net per person.

The Christmas Eve dinner will have Mr. and Mrs. Claus spreading the Christmas cheer. A Christmas Eve mass follows at the Marco Polo Cebu grand balcony at 10 p.m.

CHRISTMAS TURKEY. You can pre-order one for P5,000.

Magical surprises

With the series of events it has lined up for the festive season, Marco Polo Plaza becomes one of the most enchanting places to celebrate this magical time of the year.

Here are the wonderful surprises you can look forward to at Marco Polo Plaza Cebu:

Tree of Hope

The lighting of the Christmas tree that dominates the hotel lobby last November 26 marks the start of Festive Season 2016 at Marco Polo Plaza Cebu.

Donations made to the Tree of Hope at a minimum of P200 for every Christmas ball that you put up the tree with your hopes and wishes all go towards uplifting the lives of underprivileged Filipinos in collaboration with the GMA Kapuso Foundation. This year, Marco Polo and the foundation aim to raise P1 million for the victims of supertyphoon Yolanda.

SALAD. Marco Polo Plaza Cebu’s Executive Chef Stefano Verillo prepares salad for guests with the hotel’s dressing. The Marco Polo salad dressing is made available for sale at the Chef’s Christmas Store for the first time this year after people kept asking about it and where they can buy it.

Christmas Ensaimadas

Limited edition ensaimadas are back for the festive season at Marco Polo Plaza. What makes them special? The rich and creamy pastry is generously sprinkled with cashews, dates, dried nuts, and an overload of cheddar cheese. They come in boxes of three and six, and are the perfect Christmas giveaways at a price of P130 net per piece.

Room Packages

From December 1-29, 2016, Marco Polo Plaza offers a Christmas Surprise room package starting at P4,850 net inclusive of buffet breakfast for two. You also get to enjoy a box of three ensaimadas to take home to your loved ones.

Room rates begin at P16,000 for December 31 and come with the following inclusions: buffet breakfast, two tickets to the New Year’s Eve Gala Dinner at the Grand Ballroom and Countdown Party with a spectacular fireworks display at the Grand Balcony.

Stollen or German fruit bread.

Chef’s Christmas Store

All the things you love at Marco Polo Plaza you may now bring home. From homemade jams and Christmas pudding to festive cookies, Cafe Marco kitchen goodies are now available at the Chef’s Christmas Store. The Christmas turkey may be pre-ordered at P5,000 net and the glazed ham at P3,800 net. Also in the store is the Marco Polo Cebu salad dressing, made available this year by popular demand.

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Chicken relleno.

Christmas log cake.

Christmas fruit cake.

Chef’s Christmas Store. This corner at the lobby is where you can buy Christmas treats.

MALICIOUS COOKIES. These tasty and crunchy pieces are a crowd favorite.

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1 min read

Food Tech

Busy holidays are here; make dining easier with foodie app

Press Release

November 30, 2016 1:25 am November 30, 2016

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1 min read

The merry season is here! It will be fun and hectic. Traffic will get worse and it will be that much harder to go around the city. Hailing a cab…

The merry season is here! It will be fun and hectic. Traffic will get worse and it will be that much harder to go around the city. Hailing a cab or taking public transport will also get harder and would require more patience than you’d need the rest of the year.

Will you brave the long commute, crowded malls and long lines just to eat your favorite food in your restaurants of choice?

There’s a better option: have the food delivered your office or home. And there’s an app for that!

foodpanda, #YourFoodieApp, is the world’s leading online food ordering platform and it is already available in the Philippines since 2014

Download and install foodpanda from the App Store or Google Play Store and have the ability to order your favorite dishes and goodies on tap.

Having your favorite food delivered to your doorstep is easy and convenient with foodpanda. The service offers a wide range of food choices from Cebu’s top restaurants.

Download the foodpanda app now or visit www.foodpanda.ph to start ordering your meal. As a special deal to MyCebu.ph readers, you can get P100 discount for a minimum of P300 order by using the coupon code Mycebu100.

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3 min read

Feature Food Lifestyle

Bo’s Coffee highlights good coffee, togetherness in Christmas starter kit giveaway

Marlen Limpag

November 22, 2016 3:29 pm November 22, 2016

3 min read

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3 min read

Bo’s Coffee highlights the making of a good roast and the spirit of togetherness as it celebrates One Filipino Christmas in all its coffee shops across the country. In line…

Bo’s Coffee highlights the making of a good roast and the spirit of togetherness as it celebrates One Filipino Christmas in all its coffee shops across the country.

In line with its advocacy to share knowledge and contribute to the growth of its local suppliers, it has chosen to give out the Bo’s Coffee 2017 Coffee Starter Kit as the Christmas merchandise for this year.

“We want these companies to grow with us, so we ensure their products are used in our stores,” said Bo’s Coffee vice president for marketing Coochy Mamaclang.

2017 COFFEE STARTER KIT. The pack, contained in a burlap bag designed by social enterprise company Anthill Fabric Gallery, contains Benguet coffee, Hario V60 Pour Over Cone, Bo’s Coffee clear Christmas cup, starter guide that contains the history of Philippine coffee and coffee recipes, two coffee filters, and postcards by Artu Nepomuceno highlighting the lives of the coffee farmers of Ambuklao, Benguet.

Bo’s sources its Philippine origin beans from five areas: Sagada, Benguet, Mount Kitanglad, Mount Matutum, and Mount Apo.

The starter kit promotes Benguet coffee as it comes with a bag of beans from this area, Hario V60 Pour Over Cone, Bo’s Coffee clear Christmas cup, starter guide that contains the history of Philippine coffee and coffee recipes, two coffee filters, postcards by Artu Nepomuceno highlighting the lives of the coffee farmers of Ambuklao, Benguet, and burlap bag designed by social enterprise company Anthill Fabric Gallery.

Johanna Michelle Lim and Bo’s Coffee vice president for marketing Coochy Mamaclang unpack the Bo’s Coffee 2017 Coffee Starter Kit during its press launch at the SM Seaside City.

Bo’s Coffee 2017 Coffee Starter Kit

All that coffee lovers need to do to get the 2017 Coffee Starter Kit is to complete 10 e-vouchers that they can access when they download Bo’s mobile app, said Mamaclang.

She added that every time they visit Bo’s Coffee and purchase a minimum order of P250 that should include either the Benguet minty cold white brew or queso de bola cake, they complete an e-voucher.

At their fifth e-voucher, they get the clear cup as a free item and the rest of the kit upon completion of the 10th e-voucher.

In Cebu, Bo’s Coffee unveiled the starter kit during the One Filipino Christmas launch at its SM Seaside City outlet on November 12, 2016.

POUR-OVER COFFEE. A specialist demonstrates how to prepare coffee using the pour-over kit that comes with the 2017 Coffee Starter Kit.

Social enterprise partners

Instead of getting a planner for its Christmas giveaway, Bo’s Coffee wanted something different and innovative, cited Mamaclang.

“We want to recapture that sense of togetherness as part of the experience of enjoying Philippine coffee. This is what the starter kit is really about,” she added.

The recipes included in the mobile app fosters the joy of making your own coffee and enjoying it with friends afterwards.

Aside from Philippine farmers as suppliers of local coffee, Bo’s also collaborates with such social enterprise groups as Tsaa Laya for its tea drinks and Anthill for the woven fabric that covers the furniture and forms part of the decor in its coffee shops.

Watch: Bo’s Coffee Starter Kit launch

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2 min read

Food Lifestyle

Magnum Cebu opens today at SM Seaside City

Marlen Limpag

November 17, 2016 1:31 pm November 17, 2016

2 min read

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2 min read

Your choice of ice cream dipped in thick, creamy chocolate and coated with any three of 18 topping selections, as the Magnum Cebu pleasure store opens to the public today…

Your choice of ice cream dipped in thick, creamy chocolate and coated with any three of 18 topping selections, as the Magnum Cebu pleasure store opens to the public today at SM Seaside City.

When you Make Your Own Magnum, you get to choose from milk, dark, and white chocolate as ice cream coating and drizzle and any three of 18 toppings that range from classic, special, to experimental.

Diane Kimberly Tan, senior brand manager, said during a Magnum Cebu preview for media and bloggers that they are introducing for the first time in Cebu the sun-dried rose petals in addition to other toppings like chili flakes, pistachio, roasted almonds, dried raspberries, and caramel or dark chocolate crunch balls.

MAKE YOUR OWN BAR. At Magnum Cebu, you can mix and match ice cream bars, coatings, toppings, and drizzles. The Magnum bar opens today in SM Seaside City.

Magnum ice cream bar

She added that three toppings are the maximum number needed to stick to and fully coat your Magnum ice cream bar.

At the Magnum pleasure store in Cebu, your ice cream bar becomes even more decadent and pleasurable.

“We believe this is the perfect time to come me to Cebu. It’s the Christmas season and people are in malls,” said Drew Tan, assistant brand manager. Magnum Cebu is the first Magnum Cebu pleasure store outside of Manila.

KAYE Luym Sala makes her own bar during the press preview of Magnum Cebu.

He added that the Magnum ice cream bar at the Magnum pleasure store costs P120 but you get your money’s worth as the brand makes sure that the dips, drizzle, and toppings are of premium standard.

Combination of dips, drizzle, toppings

“The Make You Own Magnum elevates the whole pleasurable experience as you get to create one that’s distinctly yours. With the selection of dips, drizzle, and toppings, there are over 250,000 possible combinations for a Magnum ice cream bar,” he cited.

Since the Magnum pop-up store is an open kiosk or bar, customers get to see the Magnum pleasure makers create one based on their choices.

Andrea Huang, brand manager, said it usually takes a minute or two to create the ice cream bar for clients. Some people may have their favorites already but others ask the pleasure makers to suggest combinations.

MAGNUM CEBU LAUNCHING. (From left) Brand manager Andrea Huang, senior brand manager Diane Kimberly Tan, and assistant brand manager Drew Tan during the press preview of Magnum Cebu.

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2 min read

Events Food Lifestyle

Magnum Cebu lets you “Make Your Own Magnum”

Press Release

November 8, 2016 10:10 pm November 8, 2016

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2 min read

Magnum ice cream, the brand synonymous with Belgian chocolate indulgence, will open its newest Pleasure Store in SM Seaside City Cebu on November 17 for a limited time. The Magnum…

Magnum ice cream, the brand synonymous with Belgian chocolate indulgence, will open its newest Pleasure Store in SM Seaside City Cebu on November 17 for a limited time.

The Magnum Pleasure Store is a global concept of a place where people can enjoy the ultimate Belgian chocolate experience of making their own Magnum bar with personalized flavors, coatings, toppings and sprinklings.

In the country, it is currently available in SM Mall of Asia but will soon be in Magnum Cebu.

MAKE YOUR OWN MAGNUM BAR. Choose from an array of coatings and toppings to make your own Magnum bar.

Magnum flavors, toppings

Magnum Cebu will offer mall-goers an array of rich Belgian chocolate flavors and exciting premium toppings to create truly unique Magnum bars.

Magnum Pleasure Store will be located at the upper ground floor of the Mountain Wing of SM Seaside City Cebu, right across Starbucks. Keeping true to the pop-up store concept, Magnum Cebu will be open for a limited time.

“Be sure to enjoy a blissfully delicious signature Magnum bar for P120 before it lands in a different city,” the company said.

Magnum Cebu promo

At the counter, people will select a “naked” Magnum bar of silky Vanilla or rich Chocolate ice cream as well as a Belgian chocolate coat among white, milk or dark chocolate. Next, the coated Magnum bar is sprinkled with toppings that range from classics like marshmallows or crunch balls; special and luxurious toppings like freeze-dried raspberries or pistachios; or adventurous toppings like chili or sea salt flakes. Finally, the creation is drizzled with a choice of white, milk or dark chocolate, and the store’s Pleasure Maker will top it off with an M coin.

Magnum Cebu will open in SM Seaside City on November 17.

From November 17 to November 27, the first 50 customers to show up daily with a Magnum Cebu photo will have the chance to indulge in a free Make Your Own Magnum bar. All they need to do is visit Magnum Cebu and share the promo photo found on Magnum PH’s Facebook page to claim their prize.

Customers can also look forward to catching a glimpse of their favorite Magnum Cebu ambassadors during the store opening.

On top of these, Magnum Cebu will also launch new limited edition toppings consumers can add to their favorite bar. (Press release)

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4 min read

Events Feature Food

Cafe Marco celebrates Indian cuisine in culinary event Khana

Marlen Limpag

October 28, 2016 11:41 am October 28, 2016

4 min read

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4 min read

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

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

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

Marco Polo Cebu Khana Indian Cuisine spices

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

Indian dishes

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

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

Chicken kebabs.

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

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

Marco Polo culinary tradition

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

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

Chicken biryani.

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

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

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

More photos

Marco Polo Plaza Cebu Khana Indian cuisine Julie Najar

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

Apple chutney

Marco Polo Plaza Cebu Khana Indian cuisine

Rosewater panna cotta and carrot halva.

Chicken tandoori salad.

Colored rice provide an accent to the food spread.

Couscous with Indian spice.

Desserts.

Marco Polo Plaza Cebu Khana Indian cuisine falooda

Falooda, a delicious Indian dessert.

Marco Polo Plaza Cebu Khana Indian cuisine Judeline Murjani

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

Marco Polo Plaza Cebu Khana Indian cuisine kebabs

Roast chicken and lamb and chicken kebabs.

Lentil bread

Lime chutney

Marco Polo Plaza Cebu Khana Indian cuisine puri

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

Marco Polo Plaza Cebu Khana Indian cuisine rangoli

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

Rosewater ice cream.

Marco Polo Plaza Cebu Khana Indian cuisine desserts

DESSERT PLATE. Rosewater panna cotta and other Indian desserts.

Marco Polo Plaza Cebu Khana Indian cuisine Sandiego dancers

Sandiego Dancers perform during the opening of Khana.

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1 min read

Food Lifestyle

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

MyCebu Partners

October 10, 2016 11:15 pm October 10, 2016

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1 min read

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

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

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

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

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

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

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

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2 min read

Food Lifestyle

Kapampangan Food Festival at The Original Pino

MyCebu Partners

September 30, 2016 2:17 am September 30, 2016

2 min read

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2 min read

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

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

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

Celebrity chefs

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

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

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

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

Best value-for-money resto

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

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

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3 min read

Food Lifestyle

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

Marlen Limpag

September 24, 2016 9:37 pm September 24, 2016

3 min read

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3 min read

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

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

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

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

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

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

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

Be Pink campaign

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

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

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

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

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

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

Breast cancer network

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

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

Pink-themed desserts.

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

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

Pink desserts.

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