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Events Lifestyle

Marco Polo Plaza Cebu lights up Tree of Hope, marks season of giving

True to the season’s spirit of giving, Marco Polo Plaza Cebu lighted its Tree of Hope last Saturday, November 16, to provide the less fortunate with a brighter Christmas this year.

Guests can pin a Christmas ball along with their most fervent wish on the tree for only P200 per piece. Their donations will go a long way towards helping GMA Kapuso Foundation beneficiaries.

Marco Polo Plaza Cebu General Manager Brian Connelly said the partnership with the foundation is now on its 10th year and the funds raised by the Tree of Hope have helped a lot of people.

Categories
Events Food

Eat, drink Italian at El Viento Restaurant & Pool Bar with La Dolce Vita

In celebration of Marco Polo’s 765th birthday, Marco Polo Plaza is throwing an Italian party at the El Viento Restaurant and Pool Bar.

Guest Chef Luca Genco

Guest Chef Luca Genco

From September 11 to 15, eat and drink Italian at the hotel’s poolside restaurant. The special event is done in collaboration with Giuseppe Pizzeria & Sicilian Roast. Together with the Marco Polo culinary team, Marco Polo will feature the delectable Italian culinary masterpieces of Chef Giuseppe Genco and Chef Luca Genco.

Enjoy traditional Sicilian comfort food and indulge in delicately prepared Italian pastas such as Spinach Ravioli, Rigatoni Pasta, Farfalle Seafood pasta, Penne Pesto Genovese and Italian Sausage Cannelloni. Hand-made and wood-fired cooked pizzas are a must-try together with different kinds of Sicilian Roasts. Of course, this fete would not be complete without a glass of Italian wine to complete the Italian experience.

PIZZA SLICING CEREMONY. Opening La Dolce Vita with a pizza-slicing ceremony are (from left) Marco Polo Plaza General Manager Brian Connelly and guest chefs Giuseppe Genco and Luca Genco.

PIZZA SLICING CEREMONY. Opening La Dolce Vita with a pizza-slicing ceremony are (from left) Marco Polo Plaza General Manager Brian Connelly and guest chefs Giuseppe Genco and Luca Genco.

The La Dolce Vita menu will be available at El Viento Restaurant & Pool Bar from September 11 to 15. For inquiries and reservations, call (032) 253-1111 or email [email protected]. For more updates, follow the hotel at facebook.com/marcopolocebu and instagram.com/marcopolocebu. (Press Release)

Categories
Events Food

Cheese, chocolates, meat and everything Swiss at Cafe Marco

If you love cheese, sausages, chocolates, and everything Swiss, head to Cafe Marco in Marco Polo Plaza as the award-winning food outlet celebrates Swissness from A to Z.

The event is part of the hotel’s Culinary Journeys: a series of events held throughout the year to celebrate food and culture.

Until August 5, Cafe Marco will serve Swiss chocolates, raclette, cheese fondues and meats such as Alpine dried beef to Zurich-style sliced meat on top of its international buffet spread for lunch and dinner.

Cervelat and Emmentalier, Gherkins Salad with onion chives

Lunch buffet rate at Cafe Marco is P1,300 while dinner is P1,600.

The culinary event is held in celebration of Switzerland’s National Day on August 1.

“Cafe Marco will feature all things Swiss from appetizers to desserts alongside its international buffet spread,” Marco Polo said in a press release.

OPENING. Marco Polo Plaza General Manager Brian Connelly rings the bell to mark the opening of the media preview of Swissness from A to Z. With Connelly to lead the opening is Resident Manager Michaela Priesner.

As an added treat, guests who dine during the event will have a chance to win a special merchandise from Swiss brand Victorinox.

For inquiries and reservations, call 253 1111 or email [email protected]. For the latest updates, follow the hotel on Facebook, Twitter, and Instagram.

Cheese, chocolates, meat and everything Swiss at Cafe Marco

Swissness from A to Z Media Preview Photos

Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Marco Polo Plaza Cebu Swissness from A to Z
Categories
Events Feature Food

Marco Polo features Flavors of Mindanao in Independencia culinary festival

From durian rice cakes to fish stewed in turmeric to slow-cooked beef in burnt coconut broth, an interesting and delicious range of dishes with Moro and lumad heritage are on the menu in Café Marco at the Marco Polo Plaza Cebu.

The dishes are made available as part of Flavors of Mindanao, this year’s Independencia Culinary Journey from June 7 to 12.

PIYALAM is a Tausug dish of stewed fish with turmeric.

PIYALAM is a Tausug dish of stewed fish with turmeric.

Independencia is a celebration of the food of the Philippines, said Marco Polo Plaza Cebu General Manager Brian Connelly.

“We’ve featured cuisine in the past seven years from heroes of the country, actually also from the president himself who signed the proclamation. Last year, we did food of northern Philippines. This year we wanted to go south. And we wanted to do this in conjunction with our sister hotel in Davao, the Marco Polo Davao,” Connelly said during the opening last Friday.

“It’s part of our experience here in Marco Polo to share cuisine of different parts of the world, of different parts of the region, as well as different parts of our country. We’ve got this wide range of food and this year, it’s southern Philippines – Mindanao,” he said.

Chef Alex Destriza

Chef Alex Destriza

The executive chef of Marco Polo Davao has been studying the dishes for 2-3 years.

Marco Polo Davao Executive Chef Alex Destriza and Chef King James Tinio worked with the Marco Polo Plaza Cebu team of Executive Chef Juanito Abangan to create the menu.

Destriza said native Mindanao cuisine is divided into that of the Moros and lumads. The region is rich in rice and coconuts and they figure prominently in their cuisine. An example of this is the Tausug dish Tiyulah Itum, where beef is slow cooked in a broth made of burnt coconut meat.  The use of burnt coconut meat in the preparation of the food is widespread and includes dishes with chicken, beef, and fish, he said.

TIYULAH ITUM is a Tausug dish of slow-cooked beef in burnt coconut broth.

TIYULAH ITUM is a Tausug dish of slow-cooked beef in burnt coconut broth.

Many of the dishes, including Tiyulah Itum, are cooked in bamboo, a process that intensifies the flavors, Destriza said. The Marco Polo chefs just improvised to adapt the preparation in a modern kitchen and experimented with the cooking methods.

Coconut and rice also figure prominently in the desserts of the different communities with such treats as durian rice cake and a ball made of camote with bukayo or sweetened coconut meat strips filling.

Marco Polo Plaza Cebu General Manager Brian Connelly

OPENING. Marco Polo Plaza Cebu General Manager Brian Connelly welcomes guests to the opening of Independencia.

Destriza said he has been researching these dishes for two to three years. These are served mostly during special occasions like weddings and are rarely available outside their communities or region. He said, however, that slowly, the food is being introduced in other places of the country. Marco Polo Davao, for example, has a halal station with these dishes.

The dishes are available on top of the regular international lunch and dinner buffet spread at Café Marco until June 12. Lunch buffet rate is P1,300, while dinner is P1,600. For reservations, you can contact (+6332) 253 1111, email [email protected].com or link them up on Facebook or Twitter.

More photos of Flavors of Mindanao

Kulma baka

KULMA BAKA is Tausug dish of beef stewed in coconut milk.

Piassak

PIASSAK is cow liver cooked with burnt coconut.

Piyanggang manok

PIYANGGANG MANOK is a Tausug dish of grilled chicken in burnt coconut.

Riyandang kambing

RIYANDANG KAMBING is a Lanao dish of mutton with coconut and spices.

Piyaren Udang

PIYAREN UDANG is a Lanao dish of prawn with sauteed coconut.

Palapa

PALAPA is made of ginger and other spices that is then roasted.

Agal agal

Agal agal

Guava membrillo

Guava membrillo

Kagikit manok

Kagikit na manok

Kagikit na isda

Kagikit na isda

Kamatis patis
Kamias ug dayap

Kamias ug dayap

Kiyuning golden rice

Kiyuning golden rice

Pan-Pan Kamote
Pan-Pan Kamote

PAN-PAN KAMOTE has bokayo or sweetened coconut meat strips as filling.

Pan-pan monggo

Pan-pan monggo

Wadjet makadurian durian rice cake

WADJET MAKADURIAN is durian rice cake.

Daral sweet coconut pancake

DARAL or sweet coconut grating pancake.

Tuna ceviche

KINILAW na tuna or tuna ceviche.

Talong sa gata

Talong sa gata

Pomelo green papaya with prawns salad

Pomelo green papaya with prawns salad

MARCO POLO CHEFS. Marco Polo Davao Executive Chef Alex Destriza (center) talks about the dishes they prepared as part of Flavors of Mindanao. With him are Marco Polo Plaza Cebu Executive Chef Juanito Abangan (left) and Marco Polo Davao Chef King James Tinio.

MARCO POLO CHEFS. Marco Polo Davao Executive Chef Alex Destriza (center) talks about the dishes they prepared as part of Flavors of Mindanao. With him are Marco Polo Plaza Cebu Executive Chef Juanito Abangan (left) and Marco Polo Davao Chef King James Tinio.

Categories
Food

Marco Polo holds tapas night to open Sabores de España

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.

Marco Polo Sabores de España
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.

Sabores de Espana Marco Polo Plaza Cebu
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.
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 Sabores de España
Chef Juanito Abangan oversees preparations of the Spanish spread.

 

Marco Polo Cebu Sabores de España
Sangria

 

Sabores de España
Olives and manchego cheese

 

Marco Polo Plaza Cebu Sabores de España

 

Sabores de España Marco Polo Plaza Cebu
Bonquerones

 

Marco Polo Plaza Cebu Sabores de España

 

Sabores de España

 

Categories
Events Food Heritage

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

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.

Marco Polo Chinese New Year
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

Marco Polo

 

Marco Polo Plaza Cebu
Former Philippine Ambassador to China Francisco L. Benedicto during the eye dotting ceremony.

 

Marco Polo Plaza Cebu
Prosperity Toss.

 

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

 

Marco Polo Plaza Cebu
A traditional dragon dance at the lobby.

 

Marco Polo Plaza Cebu
Chili Beef Ribs

 

Marco Polo Plaza Cebu

 

Marco Polo Plaza Cebu
Pan-seared fish in green curry coconut and tomato sauce.

 

Marco Polo Plaza Cebu
Stir fried beef.

 

Marco Polo Plaza Cebu
Sauteed scallops.

 

Marco Polo Plaza Cebu

 

Marco Polo Plaza Cebu
Mixed seafoods.

 

Marco Polo Plaza Cebu
Crispy noodles and pork

 

Marco Polo Plaza Cebu
Chinese cold platter.

 

Marco Polo Plaza Cebu
Chorizo Macau salad.

 

Marco Polo Plaza Cebu
Mushroom and corn salad.

 

Marco Polo Plaza Cebu
Spicy tofu salad.

 

Marco Polo Plaza Cebu

 

Marco Polo Plaza Cebu

 

Marco Polo Plaza Cebu
Lychee cream puff.

Categories
Events Lifestyle

Marco Polo Plaza marks season of giving with Christmas Tree of Hope

Amid joyful songs and graceful dances, Marco Polo Plaza lights up one of the most beautiful Christmas trees in Cebu to mark the beginning of the festive season.

But this isn’t just any ordinary holiday decoration; it is the Christmas Tree of Hope.

Marco Polo Tree of Hope
CHRISTMAS POEM. Marco Polo Plaza general manager Brian Connelly reads a Christmas poem to mark the lighting of the hotel’s Tree of Hope.

During this season of giving, the Tree of Hope accepts donations for underprivileged Filipinos through hotel partner GMA Kapuso Foundation.

Marco Polo Plaza General Manager Mr. Brian Connelly said during the lighting of the Christmas Tree of Hope last November 25, 2017 that it has given more than a million pesos to aid in such projects as Unang Hakbang sa Kinabukasan, Give a Gift Project, and Operation Bayanihan.

Marco Polo Tree of Hope
One of the performances during the event.

Christmas Tree of Hope donations

Becoming part of this exemplary enterprise is easy. All you need to do is buy a Christmas ball for 200 pesos each and you get to hang it on the Tree of Hope with your good wishes, said Marco Polo Plaza Communications Manager Manna Alcazar.

The hotel has partnered with one of the world’s top airlines, Cathay Pacific, for Christmas 2017 so donors get a chance to win something for themselves when they donate to the Christmas Tree of Hope.

Those who buy two or more Christmas balls get a raffle ticket and a chance at the round trip flight to Hong Kong prize care of Cathay Pacific.

Performances by the Children’s Paradise Montessori Choir, Cebu Centre for Dance, Dreamcatchers, and GMA’s Migo Adecer entertained guests during the tree-lighting ceremony.

Tree of Hope

Marco Polo Plaza Tree of Hope
GMA 7 Cebu station manager Ann Marie Tan.

 

Connie Cimafranca of Cathay Pacific.

 

Marco Polo Tree of Hope

 

Marco Polo Plaza Tree of Hope

 

Marco Polo Plaza Tree of Hope

 

Marco Polo Plaza Tree of Hope
DONATION. Buy a Christmas ball for 200 pesos each and you get to hang it on the Tree of Hope with your good wishes. If you buy 2 or more, you get a raffle ticket and a chance at the round-trip flight to Hong Kong prize care of Cathay Pacific.

 

Marco Polo Tree of Hope
The beautiful Tree of Hope dominates the Marco Polo Plaza lobby.

Categories
Events Food

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

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.

Marco Polo Moonlit Wine Dinner
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.

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

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

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

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

 

Moonlit Wine Dinner at the Blu Bar and Grill of Marco Polo Plaza Cebu
CHEESES. This plate was paired with Baron de Philippe de Rothschild Reserva Especial Cabernet Sauvignon.

 

Moonlit Wine Dinner at the Blu Bar and Grill of Marco Polo Plaza Cebu
FOIE GRAS PATE paired with a glass of carmenere.

 

Moonlit Wine Dinner at the Blu Bar and Grill of Marco Polo Plaza Cebu.
MAIN COURSE. Meat selections.

 

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

 

Moonlit Wine Dinner at the Blu Bar and Grill of Marco Polo Plaza Cebu
MARCO POLO CHEFS get a much-deserved applause from the dinner guests.

 

Moonlit Wine Dinner
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.

 

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

Categories
Feature Food

Marco Polo Plaza serves Thai food in latest culinary event

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
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.

Marco Polo Thai Sojourn
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.
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.

Marco Polo Thai Sojourn
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

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

 

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

 

Marco Polo Plaza Thai Sojourn
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)

 

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