From the crunchy delicious lechon belly and grilled tuna panga of Kuzina Guadalupe to the must-try baked scallops of Seabu, top dishes of key vendors in Sugbo Mercado are now available in Cafe Marco as part of its Sugbusog Culinary Journey.
In this year’s edition of the annual food event, Marco Polo Plaza Cebu collaborated with Sugbu Mercado to make available favorite Cebuano dishes at the famed food market. These will be on top of the restaurant’s international buffet spread both for lunch and dinner. During dinner, however, a featured Sugbu Mercado vendor will prepare its specialty dishes or desserts.
Designed like two overlapping pearls with interiors that take inspiration from the surrounding greenery, Marco Polo Parkplace will soon rise within exclusive Nivel Hills as the fifth and final tower in the Federal Land development Marco Polo Residences.
The latest condominium building, which has just began construction, will have 350 residential units covering a selection of studio, 1-bedroom, and 2-bedroom with living spaces ranging from 30 to 79 square meters.
CEBU AS INVESTMENT DESTINATION. John Cabato, Senior Vice President and Head of Sales and Marketing for Federal Land, Inc., said Marco Polo Parkplace will start accepting reservations for condo units within September.
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
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.
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.
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.
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
“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
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.
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.
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 is Tausug dish of beef stewed in coconut milk.
PIASSAK is cow liver cooked with burnt coconut.
PIYANGGANG MANOK is a Tausug dish of grilled chicken in burnt coconut.
RIYANDANG KAMBING is a Lanao dish of mutton with coconut and spices.
PIYAREN UDANG is a Lanao dish of prawn with sauteed coconut.
PALAPA is made of ginger and other spices that is then roasted.
Kagikit na manok
Kagikit na isda
Kamias ug dayap
Kiyuning golden rice
PAN-PAN KAMOTE has bokayo or sweetened coconut meat strips as filling.
WADJET MAKADURIAN is durian rice cake.
DARAL or sweet coconut grating pancake.
KINILAW na tuna or tuna ceviche.
Talong sa gata
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.
From its succulent roast goose and soyed chicken to the xiomai and xiao long bao dishes, Hai Shin Lou at Marco Polo Plaza Cebu can always satisfy any craving for authentic Cantonese cuisine.
As it unveils exciting culinary promotions, dining at Hai Shin Lou Seafood King Cebu becomes even more exceptional.
Cebu’s world-class Cantonese restaurant offers lunch break specials, all you can eat dimsum, and Chinese banquets for big celebrations.
Turn your midday break into a feast of Hai Shin Lou’s best-selling dishes, with the curated set menu for groups of two to six that includes such favorites as spring rolls, white chicken, peppercorn squid, Yang Chow fried rice, and more. Lunch break specials are available from Mondays to Fridays, except for holidays.
Lunch break specials
If you’re craving dimsum, you’ll enjoy the dimsum lunch party from Mondays to Saturdays. It’s “All You Can Eat” dimsum from the restaurant’s dimsum menu at only P688+ per person. You can also opt for a 30 percent discount on Hai Shin Lou’s over 25 dimsum selections.
The dimsum creations are made even more scrumptious with the newest addition to the restaurant’s culinary team, Dimsum Chef Wong Hon Chau, who has 40 years of experience in several restaurants across Asia.
Chef Wong Hon Chau
The new dimsum chef has 40 years of experience in several restaurants across Asia.
Hai Shin Lou Cebu is open from 11:30 am to 2:30 pm for lunch and 6:00 to 10:30 pm for dinner daily. Call +63 32 234 8189 or email [email protected] for bookings and inquiries.
Marco Polo Plaza Cebu’s latest offering combines Hai Shin Lou’s delectable Cantonese cuisine with the hotel’s excellent service and top of the line banquet rooms.
Whether it’s to celebrate a wedding, anniversary, birthday, reunion, or corporate events, you can’t go wrong with the hotel’s Chinese Banquet packages covering a minimum of 50 to a maximum of 400 persons.
Chinese banquet setup
Choose from carefully curated menus prepared by Hai Shin Lou’s three Hong Kong chefs in charge of wok, dimsum, and roasting. From their kitchen to your banquet, you and your guests are assured of high quality dishes truly fit for the best of occasions.
From a single day, Marco Polo Plaza has turned One Sweet Day into a weekend of wedding and debut exclusives on May 25 to 26, 2019.
Marco Polo is on its 5th year of making dream weddings and debuts come true. The hotel is inviting all couples and debutantes to come up to Nivel Hills to plan their special day with Cebu’s top event coordinators. The event will run from 9 a.m. to 7 p.m. on those days at the Cebu Grand Ballroom.
The hotel is offering special packages and discounts from Cebu’s top event suppliers. There will also be a raffle with prizes including 2 roundtrip tickets to Bangkok via Philippine Airlines and 2 pairs of Sledgers shoes for grooms-to-be.
Book your wedding or debut with Marco Polo Plaza and receive added perks on top of well-crafted celebration packages. Enjoy a 20% discount on the celebration package price plus two more premium benefits from the following: complimentary lechon, additional complimentary night’s stay before or after the event, a gift certificate for Chocolate Indulgence Spa treatment for two, in-room Champagne Breakfast during your hotel stay, waived clearing fee for your dessert buffet or waived energy fee. There is also an option for complimentary two hours use of function room for a Ting Hun.
This offer is valid only on May 25 to 26 with a reservation fee of P30,000 to be settled during the promo period. This promotion is valid only for new bookings and weddings or debuts that will be held on 2019 or 2020. The benefits of this promotion can only be availed upon confirmation and full payment six months before your celebration.
Special classes will also be given during the two-day event. On May 25, join the Wines 101 Talk by D+B Wines at 2:45pm, followed by Make-up 101 by Janice the Beauty Fairy at 3:30pm. These classes are free and open to all. On May 26, unleash the creative in you by joining our Calligraphy Class by Coyligraphy at 1:30pm. Free slots will be given to those with confirmed One Sweet Day bookings. For more information on the rates and early bird promotions, email [email protected](Press Release)
On April 18 to 21, take a break and come up to Marco Polo Plaza Cebu for an Eggstra Eggciting Easter. Loosen up and unwind with us by availing of our staycation package and take in the spectacular panoramic view of the mountain or the sea.
Eggstra Eggciting Stacay
Our room package starts at P4,700 net with breakfast buffet for two at Cebu’s Best Premium Buffet, Café Marco. This is also inclusive of late check-out up to 4:00pm and one complimentary access pass to the Easter Egg Hunt and Play Room on Easter Sunday. In-house guests can also avail themselves of a discounted rate for the access pass at P500 per additional child. Book your room now by emailing [email protected]. This is valid from April 18 to 22, 2019.
Easter Mass and an Eggciting Egg Hunt by Gymboree
On April 21, start your Easter Sunday with mass at 9:00 am at the Grand Ballroom to be followed by the Easter Egg Hunt by Gymboree by 10:00 am. Walk-in guests can also participate in the revelry for only P1,000 per child. This gives them access to the Easter Egg Hunt and the Play Room.
The Activity Play Room will be open from 10:00 am to 5:00 pm where there will be fun activities such as pizza making, cupcakes and cake decorating, food carts, film showing arts and crafts and more.
Thinking of your 2019 travel goals? Shop ahead as Marco Polo Plaza Cebu joins Cebu Travel Catalogue International 2019 at the Ayala Center Cebu from today until Sunday, February 17. Don’t miss this chance to enjoy great discounts on Room Accommodations, Café Marco Buffet, and Spa Packages.
Spend a staycation in the comforts of our Deluxe Room with a starting rate of P4,300 with a sumptuous breakfast buffet for two waiting for you at Café Marco. Experience the superb Café Marco international buffet spread at a discounted rate of P750 net for breakfast, P980 net for lunch and P1,180 net for dinner.
Unwind and relax in the hands of our spa specialists at our Wellness Zone. Discounted spa vouchers start at P600 and choose from Foot Reflexology, Foot Spa, Hilot Massage, Facial and Dead Salt Sea Scrub & Massage.
Value Vouchers for rooms, spa and restaurant use are also available at increments of P1,000. These are ideal for gift giving. For every P4,000 net purchase of the Value Vouchers, get a complimentary P1,000 voucher.
What lovelier way to spend Valentine’s Day than celebrating it at Cebu City’s finest – Marco Polo Plaza Cebu.
This Valentine season, Marco Polo Plaza is bringing back classic Valentine traditions with fancy dinners, long-stemmed roses, romantic music entertainment, and love letters!
On February 14, bring your date to Café Marco, El Viento or the Lobby Lounge and indulge in our special Valentine feast featuring our international dinner buffet spread at P1,999 net per person with free-flowing standard drinks and wines.
You may also choose to experience romance at a thousand feet up at Blu Bar and Grill with your special someone. For P2,800 net per person, enjoy an exquisite six-course dinner or make it more extraordinary with a wine pairing at P3,500 net per person. Your date will get a complimentary long-stemmed rose along with a souvenir photo of this special occasion.
Stay in this season of love and take your love one to greater heights in a lavish getaway with “Dear Love.” Spend a night in a Deluxe Mountain View room from a rate of P5,200 net per room night inclusive of an indulgent breakfast buffet for two and a bottle of wine. Stay validity is from January 29 to February 15.
Carry on with the festivities at Marco Polo Plaza as it celebrates Cebu’s grandest festival, Sinulog, with the hotel’s most iconic Culinary Journey – Sugbusog.
Café Marco kicks off this year with its first Culinary Journey, Sugubusog Gihapon, keeping the tradition on featuring a feast of classic Cebuano favorites such as lechon, humba, barbecue, puso and more! Keep the tradition and celebrate this vibrant festival with us! Discover more of Cebu through a gastronomic adventure starting at Cebu’s best premium buffet restaurant, Café Marco, from January 15 to 21.
Celebrate the city-wide fiesta with your family and friends at Marco Polo Plaza Cebu with this exciting Culinary Journey at Cafe. Eat, Pray and Pit Señor!
Help make people’s Christmas “Merry and Bright” and get the chance to win a round-trip to Hong Kong via Cathay Pacific by donating to Marco Polo Plaza Cebu’s Tree of Hope.
Cebu City’s finest is inviting everyone to the lighting of the Tree of Hope on Saturday, November 17. The lighting of the Tree of Hope kicks off the Festive Season at the hotel with this year’s theme “Merry & Bright”.
Catch live performances from Cebu Center for Dance, GMA’s The Clash winner Golden Cañedo and finalists Anthony Rosaldo and Garrett Bolden. Have a photo taken with Mr. & Mrs. Claus as we count down together to the lighting of the Tree of Hope.
Marco Polo Plaza and GMA Kapuso Foundation have been partners for the past 9 years and a total of P1,344,181.57 in donations have already been raised. By donating to the Tree of Hope, you support various projects of GMA Kapuso Foundation such as the Unang Hakbang sa Kinabukasan Project, Give-A-Gift Project and many more.
By donating two or more Christmas balls, you can earn one raffle ticket for a chance to win a roundtrip ticket to Hong Kong care of Cathay Pacific.
Be part of this beautiful Christmas tradition and donate to the Tree of Hope for only P200 per Christmas ball from November 16 to January 6. All proceeds will be given to GMA Kapuso Foundation – one of the most accomplished non-government organizations in the Philippines whose mission is to uplift the lives of underprivileged Filipinos.
Join us as we light up our Tree of Hope and bring a Merry and Bright Christmas to one and all. Celebrate this Festive Season with your family and friends at Cebu City’s Finest – Marco Polo Plaza. (Press Release)
Get great discounts on room accommodations, Cafe Marco buffet, spa treatments, and special banquet packages for debuts and weddings by visiting the Marco Polo Plaza Cebu booth at the Kasalan at Kotilyon 2018 – A Wedding and Debut Expo at the Ayala Center Cebu.
The expo opens today and will run until November 18.
Stay in the comforts of the Marco Polo Deluxe Room with a starting rate of P3,900 for room only or opt to stay with a sumptuous breakfast buffet for two waiting for you at the Café Marco at P4,300. Experience the superb Cafe Marco international buffet spread at a discounted rate of P650 net for breakfast, P1,080 net for lunch and P1,180 net for dinner.
Unwind and relax with discounted spa treatments at the Wellness Zone with spa packages starting at P600 and choose from Hilot Massage, Foot Reflexology, Foot Spa, Facial and Dead Salt Sea Scrub & Massage.
Ideal as gifts are Value Vouchers for rooms, spa and restaurant use are also available at increments of P1,000. For every P4,000 net purchase of the Value Vouchers, get a complimentary P1,000 voucher.
Planning your wedding for 2018 or 2019? Avail yourself of a 10% discount on our debut and wedding packages and choose two from our exclusive offers such as additional complimentary one night stay before or after the wedding, gift certificate for a Chocolate Indulgence Spa treatment for two persons, in-room Champagne Breakfast during hotel stay or waived clearing fee for the dessert buffet. This is only valid for new bookings with an initial deposit of P30,000 during the fair or until Nov. 18, 2018.
Marco Polo Plaza Cebu reigned supreme in the recently concluded Cebu Goes Culinary 2018 held at SM Seaside Cebu.
Cebu Goes Culinary happens every two years and the participants are different hotels, schools and establishments that are members of HRRAC – Hotel Resort & Restaurant Association of Cebu.
Bagging the Overall Champion award in the professional category, the hotel garnered medals and diplomas in 18 out of the 20 categories that they participated in.
The highest award of Gold with Distinction was given to the hotel’s team who participated in the category Table Setting. Restaurant Supervisor Loren Paul Escalante said that his work was inspired by how his grandparents would do traditional dinner dates. They are the only team in the entire competition (including in all the other categories) to have received Gold with Distinction, which means all judges awarded them 100 points.
“It feels amazing since it is so difficult to achieve a perfect score in Table Setting. The judges are very technical and traditional in terms of table appointments,” said Escalante.
Other categories that Marco Polo Plaza received awards are in the following – For gold: Entremetier, Happy Hour, Cocktail Mixing, Pralines and Baby Chocolate Cake. For silver: Modern Chef, Soup Bowl, Coffee Concoction, Plated Desserts, Food Styling & Photography, Creative Cake Deco, Flairtending, and Klasika Kulenarya. For Bronze: Pantry Chef, and finally for Diploma: Napkin Folding, Wedding Cake and Chef Wars.
Marco Polo Plaza General Manager Brian Connelly shared a heart-warming message to the participants immediately after the awarding. He said, “Team, as you know I am not one for a loss of words. However, tonight I am struggling to find superlatives to describe my intense pride, sincere appreciation and professional respect for all of our associates who worked so hard to make this happen. A team is made of selfless individuals and leaders who together create a sum that is greater than the parts. Please allow me to extend my genuine heartfelt congratulations to all of those individuals who made today a hotel memory that will never be forgotten. After almost 30 years of being a General Manager, you have all made me the proudest I have ever been to be in a hotel team. Salamat.”
Marco Polo Plaza will feature some of the award-winning drinks and dishes at the hotel soon. (Press Release)
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.
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.
“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.
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.
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.
Marco Polo Plaza Cebu recently welcomed Austrian national Michaela Priesner as resident manager of the hotel.
As an experienced hospitality professional, Priesner has filled managerial positions for a number of hospitality companies, including Kempinski Hotels, Anantara Hotels & Resorts, Rotana Hotels and Resorts, Aleenta Resorts & Spas in UAE, Austria and Thailand.
“I wanted to work again in a business hotel while still being able to visit the beach every now and then and Cebu City could offer me both. I love the warmth, the smiles, and the hospitality of this city,” Ms. Priesner said on why she chose to work with the hotel.
Priesner studied at the American Hotel and Lodging Educational Institute finishing with a Hospitality diploma, and started her managerial career in Embassy Suites in Sharjah, UAE. She is an experienced, outgoing, customer-focused manager with a successful history of working in the leisure, travel and tourism industry.
Priesner said she is looking forward to get to know the community and the Cebuanos. “It’s an honor to be a part of this amazing team. Marco Polo is a true landmark in Cebu City,” she added.
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.
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.
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.
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.
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.
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