This Easter Sunday, delight your young ones with a fun afternoon at the Waterfront Cebu City Hotel and Casino.
Everyone is invited to take part in the hotel’s Easter celebration at the Mediterranean Room starting at 1 pm. Over 200 colored Easter eggs will be filled with candies, chocolates and surprises for the much-awaited Easter egg hunt.
Enjoy an afternoon of activities such as inflatable rides, face painting and many more for children from 3 to 12 years old.
Visit the Waterfront Cebu City Hotel and Casino and get one free ticket for every single receipt with a minimum worth of P3,000 at any of our Food and Beverage outlets from April 1 to 20. Tickets can also be purchased individually for only P600.00 at our front desk.
Complete the day of excitement with Madeleine’s Easter goodies that come in different sizes and designs that’ll surely entice your eyes and pleasure your sweet tooth. Have a feast in UNO’s Easter Weekend Buffet and indulge in Chef Alessio’s special Easter weekend buffet that includes a selection of seafood like crabs, prawns, mussels and orange marinated Norwegian salmon for P1,198.00 nett/person.
UNO is located at the Gourmet Walk of Waterfront Cebu City Hotel and Casino and serves breakfast, lunch, and dinner. It is open daily from 5:30 am to 10:30 pm. For inquiries and reservations, you can call 032 232 6888 locals 8604 and 8605.
What happens when you dip kangkong leaves in a special batter with ground tamarind before deep-frying them to crispy pieces? You get sinigang bites, a new take on an old favorite, as the Waterfront hotels in Cebu give homage to homegrown Filipino food in a culinary festival that runs up to August 31, 2017.
The Waterfront Airport Hotel and Casino Mactan and Waterfront Cebu City Hotel and Casino in Lahug joined forces to celebrate Cebuano and Filipino cuisines in a food festival called “UNO’s Modern Filipino Taste: A Filipino Feast for All Senses.”
Culinary world power couple Chef Roland and Chef Jackie Laudico worked with Waterfront to come up with a menu of traditional Filipino treats injected with mouth-watering twists.
Mr. Anders Hallden, general manager of Waterfront Cebu City Hotel and Casino, and Mr. BenHur Caballes, hotel manager of Waterfront Airport Hotel and Casino Mactan, led the opening of the event at UNO, popular international buffet and a la carte cafe and restaurant.
Filipino cuisine reimagined
In another event held in line with the food festival, Chef Roland and Chef Jackie showed media and bloggers how the regular crispy kangkong can take on a novel taste with a new or extra ingredient.
The batter for the kangkong leaves is made up of the usual flour and baking soda but flavored with fine tamarind (sampaloc) powder to give it that extra kick.
The chefs also give the common table fare sisig a makeover, replacing pig’s head and liver with lechon leftover. It is spiced up with garlic, onions, chili, and kalamansi juice and topped with the Laudicos’ own sauce creation.
The kinilaw na isda gets a boost, too, in both methodology and ingredients. Soaking the fish in kalamansi and vinegar changes its taste so the Laudico chefs add these to the kinilaw last. Other differences in the kinilaw: the bell pepper is roasted and pureed and seasoned with salt, pepper, and a bit of olive oil. Dijon mustard tops the dish.
Chefs Lau, Jackie culinary creations
The celebrated husband-and-wife culinary geniuses updated old-time favorites, popular comfort food, and classic dishes by the subtle addition of new and enticing flavors and presenting them in ways that catch attention and whet the appetite.
“Cooking, like any facet of culture and art, keeps evolving and transforming in tune with changing lifestyles and the development of technology. The tastes we presented find a delicious common ground between heritage and technology. Thus, the flavors are familiar but surprising,” a press statement released by Waterfront quoted Chef Roland as saying.
The Laudicos reinterpret such delicious selections as Balut Napoleon (layers of balut flavor plus shots of its savory juice), Ngohiong Cones served with a spicy sauce, Sinigang Bites (tamarind-spiced kangkong chips topped with bangus mousse), Palabok Bites, (the goodness of palabok topped with Carcar chicharon), Seafood Paella Negra (made with fresh seafood and squid ink), Paella Valenciana, Spicy Bellychon (oven-roasted pork belly with labuyo chili), Sushi Noy (Filipino maki topped with matambaka flakes), Queso de Bola Cheese Cake, and Tsokolate OH with Peanut Butter Mousse.
All throughout August, diners get to partake of these culinary creations at popular Cebu dining spot UNO in both Waterfront hotels in Cebu City and Mactan.
More photos of UNO’s Modern Filipino Taste: A Filipino Feast for All Senses
An afternoon of burger-making with celebrity chef Tristan Encarnacion at Waterfront Cebu City Hotel and Casino demonstrated three distinct ways to prepare this very American fare sans the beef patty.
Waterfront Cebu prepares a line-up of activities in its “4th of July” celebration of Filipino-American Friendship Day, from the American food buffet available at UNO up to July 4 and the exhibit of American retail brands to the make your own burger event with chef Tristan today, July 3.
Chef Tristan’s ultimate chicken burger featured chicken marinated in buttermilk. The pulled pork adobo with “mungga,” meanwhile, combined baby back ribs cooked adobo-style until tender flavored with mung beans gravy and topped with sweet mango.
Taste of the burger patty
He told media and bloggers who attended the event that the trick to making burgers is to consider the amount of fat to lean meat in the patty.
“The taste of the patty depends on the doneness of the meat. Those who want rare to medium rare patties should ensure more lean meat in the mix,” he added.
A third burger had of all things banana peel as the main ingredient.
To make it, chef Tristan said he boiled the peels of the cardava banana for about an hour, removed and washed them, and simmered them again in boiling water until tender. The peels are minced with a knife before spices and seasoning as well as eggs and bread flour are added.
Once formed into patties, these can be stored in the freezer to cook later. To complement the banana peel as patty, he added tomato salsa as topping.
To give it the smoky taste of beef, one can choose to add a dash of steak sauce or mix meat with the banana peel to form the patty.
Waterfront Cebu is looking into making the burgers available in the menu.