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

TRADITIONAL AND SPECIALTY ROLLS. Sushisake features traditional and specialty rolls paired with a premium sake collection.

When Radisson Blu Cebu flew in Chef Jeff Yalung from the Middle East for a taste test, they asked him to create Japanese food that’s more than the usual fare. His creation is now the centerpiece as Radisson Blu Cebu merges traditional Japanese cuisine with modern flavors and came up with new dining concept Sushisake.…

Feria turns everyday dining into feast with themed buffet

SALAD IN A JAR. A selection of fresh vegetables in single-serve containers with a wide choice of dressings.

Pick your choice of greens from a row of salad jars, indulge in a guiltless vegan lunch, or have your fill of seafood as Feria at Radisson Blu Cebu infuses its buffet with diverse and new pleasures to turn everyday dining into a feast. Some customers are very particular about their food choices and Feria,…

Something Blu: A wedding-of-a-kind by Radisson Blu Cebu

BRIDAL FAIR. The Something Blu: A Wedding of a Kind will be held on June 10 and 11 and will gather over 40 top wedding industry movers in an exquisite display of the finest wedding options. (Photo: Radisson Blu Cebu)

Make Radisson Blu Cebu your touch of Something Blu of the wedding you’ve always dreamed about. Stylish, sophisticated, stress-free and flawless, experience a bespoke approach in creating one of your life’s lasting moments. As your day-come-true unravels, savor the unparalleled service of a seasoned wedding team dedicated to meet your needs along with the finely-detailed…

Radisson Blu Cebu welcomes new GM, hotel manager

So impressed by the warm Cebuanos and their hospitable nature during his first visit in 2014, new Radisson Blu Cebu general manager Laurent Boisdron said he seized the opportunity when the post became available early this year. “The timing was perfect when I arrived in March. I witnessed the launch of direct flights from Los…

From Magellan’s stew to tableya ice cream, Feria reimagines Cebu street food for Grand Chamber Awards

TABLEA ICE CREAM. The 4-course menu ends on a sweet note with local tablea ice cream on a rice cake (bibingka) bed and topped with diced mango, shredded buko and banana chips.

Balbacua turns into slow cooked oxtail stew topped with ginger flakes, dinuguan comes in a quiche topped with chicharon and crispy kangkong, while paella is wrapped in palm leaves shaped into a diamond container that Cebuanos call puso.