Nationwide Metro Crazy Sale on November 30

You know what I miss the most for the holidays? It’s shopping at Metro Ayala!

Have you been to their new lit store lately? It’s bright and chic. So modern and so classy.

Guess what’s more?

Our favorite Metro Stores is having a ONE DAY SALE on Nov. 30, 2019 from 7am to 12am on all Metro Stores nationwide. Prices are going down with up to 70% discount.

Check these:

#MetroCrazySale2019

#MetroStores

Tagged

Feeling Shiok at Waterfont’s Uno

The weather has been mostly overcast and rainy; the kind of weather that begs for a hot bowl of soup. In the quest for that hot bowl, do you know where I discovered the best laksa in town lately?

Uno at both Waterfront Airport Hotel and Casino and Waterfront Cebu City Hotel serves legit Singaporean food prepared by a Singaporean, Chef Alan Chan in a buffet treat, Shiok.

Aside from its menu staples, Singaporean dishes like the popular chili crabs, Hainanese Chicken Rice, Laksa, Bak kut teh and Beef Rendang among others are also on the the buffet table.

My personal favorite was their Laksa. It was authentic and it reminded me of the busy but clean streets of Singapore. Easily, it could be the best Laksa in Cebu.

Singaporean cuisine is one of those that always got me curious and experimenting at home for their simplicity and diversity of flavor. It is straightforward but at the same time audacious.

Shiok Buffet will run for the whole month of August 2019.

I will keep my dinner schedule open for your invitation. Thanks! 😉

Tagged , , ,

Cheese Heaven at Marco Polo Plaza Cebu

Last night, Marco Polo Plaza Cebu opened its 5-day celebration of Swiss culinary journey offered at Cafe Marco.

Cafe Marco transformed into a cheese heaven of raclette, elemental, gruyère among others. Tip: Raclette is a staple in every Swiss cuisine celebration. Should you try it may I suggest to pair it with pickled cucumber or pickled pearl onions.

They have a full spread of breads and cakes, of course with swiss chocolates, in homage to Switzerland as a country of breads.

The skewered beef fondue was also a scene stealer. It was tender and at the same time bounces back in every bite. Perfect! You might also try some processed meat, ham and sausages. They also have the fame They all go well with the sauerkraut.

All of these together with the regular offerings of (japanese, chinese, carving stations) is available at Cafe Marco, lunch or dinner

En guete!

Tagged ,

The Best Facial I ever had at Bodyworx Medical Spa

Last weekend I just had the best facial treatment experience in Cebu at Bodyworx Medical Spa in Retail Unit 1, Solinea Tower 1, Cebu Business Park.

Dr. Sugar Estella-Mantilla and Dr. Andy Mantilla are aesthetic medicine doctors who are both driven with passion in giving the best treatments and hands-on care to all their patients. They are obsessed in providing high-end services and personalized facial medical care.

They offer not your typical off-the-shelves facial treatments; every patient will undergo a free/complimentary skin analysis using their state of the art Visia Skin Analysis before any treatment will be applied to them—the skin evaluation is so advanced it can even determine skin age. After that is the part where it becomes personalized, based on the skin analysis result they will recommend the perfect and most appropriate facial treatments for their patient.

For the luxurious feel and comfort, you’ll be surprised how their prices differ from the other premium clinics. Plus, you’ll get to consult and meet the doctors themselves. For myself, I got a good skin regimen advice after they examined and evaluated every skin care product with their brands that I am currently using whether or not they are appropriate for my skin type and if they could address to my skin problems. That is a major takeaway!

It is one of those clinics that will certainly win your trust at first visit. After my treatment which took around 3 hours I was already excited for my next session.

New Operating Hours:

Monday-Saturday: 10 am-9 pm

Sunday: 10 am-6 pm

Doctor’s Clinic Hours:

Consultation and patient’s for laser: 1:00-5:00pm

Book an appointment today.

Call or text +639663778935/ 0324792081 to set an appointment.

Tagged

Enye’s New Items on the Menu for 2019

I found the Best Paella Negra of the Philippines.

I had the chance to try the new items on the menu of Enye by Chele Gonzales at Crimson Resort & Spa Mactan. Enye is one of Mactan’s pride restaurants that appeal to all ages. Its food is classic, yet timeless and the ambiance is artfully fashionable with intimate atmosphere.

A welcome glass of a newly popped bottle of wine commandeered and psyched up our senses to gourmandize the 12-course dinner Chef Chele Gonzalez had assembled himself as a special preview of their reengineered menu. For 3 hours, he thrilled us with Enye’s new offerings together with their perfected staple — the Paella Negra.

We started with four appetizers. First, the Wagyu Beef Flamenquin, a breaded, deep fried wagyu beef with camembert filling. This is one of my personal favorite among the new items. A crunchy crust that enveloped the tender wagyu and melting camembert cheese was a party of texture in the mouth.

Vieiras Gratinadas came next. It was a gratinated baby scallops with bechamel sauce, ham and cheese. I could smell the fresh ocean waves roiling into our plates.

Then came the croquettes. The first was Croquetas de Setas y Trufa, a bechamel croquettes with mixed mushrooms and truffle oil. This was scene stealer. Although the presentation was simple, its flavor was bursting. It made me realized that Bechamel is the life partner of mushrooms. Their combination is divine.

Another set of croquettes was rolled out on our table. The Croqueta De Mariscos (seafood croquette) highlighted the fact that we were just a few meters away from the whispering sea of Mactan.

It was an umami overload, after the appetizers. We proceeded with the first “official” course, the White Snapper Fish and Scallop Ceviche. Interestingly, I’ve learned that ceviche is not necessarily the same as “kinilaw”, the latter uses vinegar to cure the fish while the former uses citrus juices. On our plate was a white snapper cured by Peruvian Tiger’s Milk, a citrus-based marinade with fish juices, tempered by coconut milk and curry espuma or foam. Everything was in equilibrium, infusing air to the coconut cream and curry provided a gentle stabilization of the acidity extracted from the lime.

Just as when our sense of taste was reset by the tartness of the ceviche, the Seared Foie Gras was served. The runny yolk that percolated on the seared foie gras, together with the port wine sauce, was devilishly piquant. I forgot that they were two cholesterols plotting a conspiracy. I was so in the zone, I could not abort the mission.

We were getting ready for the two mains, but before that, we washed up with some soup, a Baked Grouper Fish Fillet. The aroma from the broth, although served on a lower temperature from what we expected, was not just a tease to the olfactory nerves, it was also good for the gustation system. The swimmer crab provided a distinct flavor that carried the dish all the way to the last bite.

The mains were Paella Negra and Cordero Asado de Manera Tradicional.

The Paella Negra on their old menu was already exquisite as many other Paella Negra out there in the market. Yet, they are determined to position their Paella Negra ahead of the game. Instead of the typical shrimps, mussels, mayonnaise and whatever customary seafood toppings, they topped it with grilled large octopus tentacles, juicy scallops, and green herb and saffron aioli to kill the competition down to its knees. It was a knock out — a unanimous decision, at least in our long table of ten. I think the secret was the Soccarat, the crust that formed at the bottom of the paellera, as any good paella should have. No, it is not burnt, never. It takes a very experienced chef to determine the perfect time when the paella is ready. Ours was served on the dot. Perfect!

The slow braised lamb shoulder paired with rustic roasted potatoes and some greens filled us to the brim. The roasted potatoes coated with some spice was something I would want to eat again the next day. I was so close to ordering one for take away.

Certainly, the dinner was never exhausting but definitely we didn’t mind to get some energy boost from the new sweet treats of Enye.

The Apple Tart was an interplay of textures from the light and bubbly apple foam, soft and chewy roasted apple, and smooth vanilla custard and ice cream.

The Choco Mango Cebu pairing was my favorite dessert. It was like they were having their day off from the tug of war of flavors. It was so well balanced, no overpowering. Everything contributes to its refreshingly vintage indulgence.

The Tarta de Queso Casera made a sensible connection of the definitive taste of apples and mangoes. The rum ice cream on the side wrapped up the night.

Enye operates from 6:00pm to 10:30pm everyday. It is always a good idea to reserve a table for special dinner. Dining at Enye is always special.

Atty. Ethelbert Ouano (@iamethelbert) together with other Sun Prepaid Ambassadors Michael Karlo, Banisa, and Sinjin. #SUNParaNimoCebu

Atty. Ethelbert Ouano (@iamethelbert) together with other Sun Prepaid Ambassadors Michael Karlo, Banisa, and Sinjin. #SUNParaNimoCebu

Tagged ,

Seafood Fiesta at Montebello Villa Hotel

Montebello Villa Hotel introduces their new themed dinner buffet, Seafood Fiesta. Enjoy your favorite seafood every Friday from 6:00PM to 9:00PM for 799 per person.

I should get an award for this plating. :p

A good spread of seafood kinilaw and other famous seafood dishes are waiting for you at La Terraza in Montebello Villa Hotel.

Your selections include:

Tagged ,

Sugbusog Gihapon the Sinulog 2019 Feast

Celebrate Cebu this Sinulog in the most immersive way possible through a culinary journey that explores the best and most popular heritage and contemporary food from Cebu.

All these food are served under one roof without the hassle of heavy traffic jams. In one buffet spread, one can enjoy different kinds of kinilaw, Cebuano entrees including lechon, kalderetang kambing, and humba and for dessert, masareal and tagaktak. These are the Cebuano food offered in the latest edition of Marco Polo Plaza Hotel’s Culinary Journey, Sugbusog Gihapon along with the staple international offerings of the restaurant.

In time for Sinulog, Marco Polo Plaza Hotel celebrates the grand festival with a feast of classica cebuano favorites at Cebu’s Best Premium Buffet Restaurant, Cafe Marco, from January 15 to 21, 2019.

Let me share to you my appetizer, main course, and dessert plate.

Pit Senyor!

Tagged ,

*Cebu Food Crawl 2018

#‎CebuFoodCrawl is the first bloggers’ exploration of the best food and restaurants in Cebu. On its first, second, and third, installments in November 27-30, 2015, August 26-29, 2016, and November 30-December 3, 2017 respectively, twenty-five (25) bloggers from around the country were served with internationally known local specialties and must-try recipes by well-loved Cebuano restaurants. Due to the massive success and overwhelming reception of the Cebu Food Crawl on these occasions, the Cebu Bloggers Society is happy to announce that #CebuFoodCrawl2018 is happening on November 30-December 3, 2018.

Cebu is considered as one of the best island destinations in Asia-Pacific region not just for its stunning roster of powdery beaches and islands but also for its unique gastronomic delights, which can be found nowhere else is the country. It is the culinary melting pot of the South, a perfect blend of various influences resulting into a culinary destination uniquely Cebuano, a culinary gem that keeps on evolving, and getting better and tastier over the years.

Cebu Food Crawl will take the participants and their blog and social media followers into a gastronomic journey of the exquisite and addictive taste of Cebu hinting everyone with new destinations in the progressive dining scene of Cebu and new ideas on what establishments to visit on their return.

The 4-day food tour will start with a sweet treat for participants on November 30, 2018 and will end with merienda on the hills on December 3, 2018.

Organizer and Presenters

Cebu Food Crawl is organized by the Cebu Bloggers Society, co-presented by SUN LTE (official network), Cebu Pacific Air (official airline), and TravelBee Business Inn (official residence). CFC is also supported by PayMaya and Grab. The four-day event supports the Zero Food Waste advocacy in-line with our theme this year on “Sustainable Dining”.

Participating Establishments

Cebu Food Crawl is excited to have Gibbs’ Hot Wings, an establishment which has supported us since Day One, aboard once more. We are thrilled to have our participants try out the “Best hot wings in town” as well as their new offerings!

Also on our roster for the third consecutive year is 10 Dove Street Confectionery! We’re excited to have our participants try out their cakes, pastries and other tasty treats!

In 2015, we featured this establishment as our “Cebuano success story”. This year, The Chocolate Chamber marks a return to the Cebu Food Crawl lineup and our visit will coincide with the launch of their Christmas campaign.

In 2016, our participants were overwhelmed by the variety of great food selections at Sugbo Mercado. This year, we are visiting The Market by Sugbo Mercado, the first containerized food market in Mandaue City!

Also in the same year, Marco Polo Plaza Cebu brought the Cebu Food Crawl (CFC) team to a Sizzling Night. As Cebu City’s finest marks a comeback to this year’s CFC roster, we can’t wait to experience what they will be offering!

After debuting in last year’s edition, we are thrilled to welcome back, The Detox Bar – Cebu to this year’s roster. Within a span of a year, this brand has grown so much and has recently been relaunched as a Vegan Café and Integrative Nutrition Center. The Detox Bar is known for its signature health drinks and plant-based food offerings. As we start to lean towards healthy options, I’m sure our participants will love this stop.

We are happy to have, for the first time ever, a proudly Cebuano brand that has grown through the years, Harbour City Dimsum House. They are a Cebuano favorite for their sumptuous Dimsum treats and wide array of steamed and fried dishes.

Rounding up our lineup for this year are first-timers in the Cebu Food Crawl!

Guion serves really interesting cocktails with Filipino flair.

Handuraw is a pizza place and events cafe popular for their thin crust.

The Cove is Bluewater Maribago’s Live Seafood Restaurant which promotes sustainable use of coastal and marine resources, supporting local fishermen and ocean protection.

Bigby’s is a popular restaurant in Cagayan de Oro which has spread its wings in Cebu. They serve premium travel-inspired food in BIG servings.

Bigby’s sister resto, Boy Zugba, also ventured to Cebu this year. They boast of an array of home-cooked grilled food and boodle sets.

The Coffee Bean and Tea Leaf, a brand centered on passion, supports the Cebu Food Crawl by providing our participants a venue to pursue their passions and upload their photos and stories during the whole weekend!

Follow us as we explore Cebu’s culinary hotspots with the hashtags:

#CebuFoodCrawl2018
#SUNParaNimoCebu
#MakeFirstMomentsHappen
#TravelBeePH

*PR Material from Cebu Bloggers Society

Tagged , ,

Make Your Own Havaianas 2018 in Cebu

Make Your Own Havaianas 2018, the biggest flip-flop customization event, is departing from its usual summer schedule because it is happening today until November 20, 2018 at All Flip Flops Store at Level 1 Robinsons Galleria Cebu.

This year, Havaianas is bringing only good vibes amidst crazy times. The brand will take you to a place where positivity reigns. In this wilderness, leave all your troubles behind. Happiness abounds with hundreds of options to customize your own pair. Finish your unique sole and strap combination with a variety of pins that will make you smile. A slice of pizza, a palm tree, a smiley face, and the commemorative rainbow pin, – where part of the proceeds goes to Save the Children – a non-profit organization that provides relief and support to children in developing countries, are just some of the prize picks for 2018.

You know me, I always wear black. Elegant but never too loud.

A black pair embellished with some more things I like. Hints of colors will always put fun in a very classy back. Take it as my suggestion, go make your own kind of fun!

This year’s commemorative sole features a re-imagined version of the camo pattern with banana leaves against a deep blue background. Fun and dramatic all in one! This event also debuts a commemorative slim strap. Covered in the same print as the sole, it can be matched with a multitude of colors for an eclectic chic look.

For more information, follow @havaianasphilippines on Facebook and @havaianasphils on Instagram and Twitter. Share your photos by using this hashtag #MYOHCebu2018.

Movenpick’s Chocolates for Dinner

A few days ago I tried the latest offering of Movenpick, the latest culinary craze, chocolates on savory dishes.

The quality of Swiss craftsmanship is world-famous and even the country’s chocolate is produced with legendary precision. Who else can give us better chocolates but Mövenpick. Their own brand of chocolate is made in keeping with the tradition, as well as its own culinary values that date back 70 years, and is produced in Switzerland using 100% cocoa butter.

As I landed from Manila, I rushed to Mövenpick Hotel Mactan Island Cebu’s The Sails restaurant anticipating what would be a refreshing dinner and also a “happy meal.” (Fact: Chocolates are antidepressants.)

We started with salmon fillets enlivened with dark chocolate. Salmon fillets were marinated for long hours like a mackerel sushi. Shime Saba is my favorite among the sashimis and I think I found its salmon counterpart.

The savoury tarte tartin with a white chocolate was a palate cleanser. It sets the mood for chocolates that night.

The seven chocolate-inspired creations include: marinated ‘beetroot salmon’ with root vegetables and 72% dark chocolate to enhance the meal’s rich earthiness; ‘tomato tarte tartin’ where ‘white lemon’ chocolate complements the goat’s cheese, pine nuts and coffee beans; ‘sea bass and green tea’ – a light foam of green tea, almonds, nuts and Mövenpick ‘Maple Walnut’ is the star; ‘minute beef goulash’, with a traditionally-made Hungarian goulash sauce, enriched with dark chocolate; ‘lamb shank and pesto’, slow-roasted and then refined with pistachio and hazelnut chocolate pesto; and ‘duck breast and potato pie’, with white chocolate, lime and pepper giving the pink-roasted meat a delicate yet spicy freshness.

I should say, my 2 favorites which I think were the standout dishes were the lamb shank pesto and the duck breast and potato pie. The lamb shank was slow cooked and off-the-bone but the meat was firm and never saggy. It was very good. The duck breast was at its perfect color, pink. It was smokey and flavorful. It has a good amount of skin on it. With ducks, you’ve got to have the skin.

We finished our dinner with ‘chocolate pavés au chocolat’, combining milk chocolate, crispy cocoa bean fragments, sizzling pecan nuts and slightly bitter matcha powder, all with a hint of green tea and paired with an espresso. I am not really into sweet treats but these are just on the right amount sweetness.

Mövenpick chocolate the hero of seven dishes in its latest global campaign, which runs from 10 October to 20 November 2018.

Tagged , , ,
%d bloggers like this: