Dining with Mövenpick Hotel Mactan Island Cebu’s New Executive Chef
What better way is there than to start the night with wine? And frozen rosé at that?
Seafood Plate The gastronomic journey began with this well-curated plate of seafood: squid tossed with tapenade, prawns with avocado oil and citrus dressing, beet-cured salmon in mustard dill sauce, and a squid ink sponge to balance everything out.
Bicol Express Chef Jean Louis put his own twist on this classic Filipino dish. Made with fork-tender pork belly, soft boiled egg and young coconut jelly, it was beautifully presented in a coconut husk on a bed of salt.
Churrasco-style Angus Rib Eye Served in bernaise sauce, the angus rib eye was sinfully mouthwatering. The grilled polenta on the side mopped up the cream-based sauce, and the beef jus enhanced with truffle oil added a savoury touch to the dish.