Despite the looming presence of the typhoon last week, we found ourselves making our way to the other island to sample the creations of Mövenpick Hotel Mactan Island Cebu’s new Executive Chef, Jean Louis Leon.
Dinner was hosted at the indoor restaurant of the Ibiza Beach Club, where cool blue and purple lights bathed the guests as they enjoyed glasses of frosé—frozen rosé, Ibiza’s newest drink—and good conversation. When everyone was settled, Chef Jean Louis graciously made his way to each person, exchanging pleasantries.
Born and raised in France, he’s built his career through assignments in various hotels and resorts in Europe and Asia. Mövenpick Hotel Mactan Island Cebu is his first assignment with Mövenpick Hotels & Resorts, an international hotel brand of Swiss heritage known for its 70 years of culinary excellence.
“There’s so much interest in the culinary scene now, and I couln’t be any more proud to be part of a company that understands and takes food and beverage to heart,” shared Chef Jean Louis of his appointment. “Aside from the beautiful beach and waters Cebu is known for, I love that this region has so much to offer in terms of locally grown produce and talent. I am delighted to join the team, and I look forward to bringing more exciting delights to the table through new flavours and textures.”
The first dish was the seafood plate which, as their marketing team commented, was a new creation that no one had tried until that night. It was a well-curated plate of squid tossed with tapenade, prawns with avocado oil and citrus dressing, beet-cured salmon in mustard dill sauce, and a squid ink sponge that balanced everything out.
The next course was Bicol Express, a dish that was the least of my expectations. This was Chef Jean Louis’ twist on the Filipino classic; served in a coconut husk on a bed of salt, it was a delightful surprise from a French chef. This writer personally prefers her Bicol Express a bit spicier, although Chef Jean Louis did it justice, especially with how tender the pork was—and that soft-boiled egg added so much depth to the dish.
Next was the 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. By this time, I had noticed that all the dishes had cream in some form, which I pointed out to those I shared a table with.
“It’s because he’s French,” said one with a chuckle. With that realization, I had to agree.
We capped off the night with Yuzu Bavarois, a dessert that consists of milk thickened with eggs and gelatin, into which whipped cream is folded. The yuzu, which is a Japanese citrus, cut through the dessert’s creaminess with its aroma and flavour.
By the time the last person cleaned up his plate, a light drizzle had begun and the winds had picked up. Still, that did not deter us from hanging back and talking over our self-made cocktails, courtesy of Ibiza’s ‘Cocktail in a Box’ offering.
Chef Jean Louis had emerged out of the kitchen then, making his rounds at the tables and apologizing that he had to leave early.
“I’ve got two monkeys to play with, and a wife to kiss,” he laughed boisterously as he made his way out of the restaurant, waving a hand in parting.
See gallery for the photos.
Bringing businesses together: Lalamove paves way for SMEs across the globe to “Make a Winning Move”
The local episode #LalamoveItToWinIt to support MSMEs across PH
To inspire businesses around Asia and Latin America, Lalamove has launched a regional branding campaign “Make a Winning Move” to showcase its various B2B services, strong driver-partner network, and wide-ranging fleet for fast and reliable delivery solutions. Locally, the on-demand delivery platform has kicked off the campaign by inviting its patrons, old and new, to #LalamoveItToWinIt.
Now more than ever, businesses are focusing their efforts on an experience-led customer journey. With deliveries as undeniably crucial for businesses to fulfill their services and win over customers, the central creative idea behind the regional campaign revolves around such scenarios where Lalamove’s services and B2B features help entrepreneurs stay ahead of the intense competition.
Lalamove, as the trusted delivery partner, has been servicing businesses of all sizes in the Philippines. Lalamove’s corporate clients can enjoy the on-demand delivery platform’s variety of business solutions, such as multi-stop delivery, API integration, real-time GPS tracking, a wide variety of fleet for on-demand, same-day, long distance, and last-mile delivery, and a dedicated account manager.
“The Philippines has more than 900,000 businesses, over 99% of which are MSMEs. What Lalamove offers businesses of all sizes is faster, easier, and a more seamless delivery experience to help them save time and costs. Our dedicated partner drivers, the economic frontliners of today, are here to deliver to an even wider reach across Luzon and in Cebu. This campaign is the visualization of what we can do to help businesses jump over hurdles – simply put, just ‘Lalamove It to Win It!’” remarked Dannah Majarocon, Lalamove Philippines Managing Director.
First-time users of the Lalamove mobile delivery app can get up to Php 150 off when they sign up and use the code LALAWINIT. New corporate clients, on the other hand, can also receive a welcome bonus of up to Php 1,200 when they sign up and top-up their Lalamove corporate wallet. Moreover, with Lalamove Rewards recently launched, each delivery for every user is now made even more rewarding.
Launched in the Philippines in late 2016, Lalamove is an on-demand logistics company that matches drivers with customers and SME businesses to fulfill same-day deliveries. Lalamove’s mission of making local deliveries faster and simpler across North, Central, and South Luzon, and in Cebu is achieved through innovations such as instant order matching, real-time GPS vehicle tracking, 24/7 services, and a driver rating system. Lalamove also allows businesses to scale their deliveries and operations at an accelerated rate. Lalamove now operates in over 30 markets across Asia and Latin America. Visit Lalamove’s website: http://lalamove.com
King-size Treats Await Dad this Father’s Day at Seda Central Bloc
King-size Treats for the King!
by Ryan Daniel R. Dablo
Seda Central Bloc celebrates the hardworking hero and steadfast lynchpin of the home with its offerings for Father’s Day weekend.
At the Misto, Seda’s restaurant, Dad gets to sample the delicious international cuisine for free when dining with five full-paying adults. If an evening dine-out is more the family’s speed, the Straight Up bar offers a dinner buffet with a continental menu and mocktails, all enjoyed amid a backdrop of excellent cityscape views from the rooftop. Staycation at the hotel comes packed with perks for the weekend as well, such as complimentary lunch at the Misto, drinks at the Straight Up bar, and breakfast for two.
Honor your number one hero and highlight the love you have for him this Father’s Day weekend. Celebrate at Seda Central Bloc!
37 Years of High Fashion; Arcy Gayatin leaves a Legacy of Edginess and Elegance
Arcy Gayatin: A Legacy of Luxury in Fabrication
By: Allain Dumon Fonte
The brand Arcy Gayatin gave the Queen City of the South a distinct reputation in the fashion industry. The fashion line of Arcy Gayatin sets the bar higher each year for clothing luxury and fabrication techniques.
Araceli “Arcy” Ancajas Gayatin is the daughter Galileo Ancajas and Remedios Zanoria Ancajas who founded Cebu’s home brand, Gal’s Bakery. Arcy went to the University of San Carlos and studied Political Science. And just like Dr. Muccia Prada, who completed her Ph.D. in Political Science and established the luxury line of Prada, Arcy also got in touch with her artistic side and started her own fashion line. However, it was not Prada that influenced Arcy. Arcy was introduced to fashion and tailoring at a very young age by her mother, Madame Remedios Anacajas whom they dearly call Mama Eme. Mama Eme was running a tailoring business back then. It was called Arabel; named after Arcy and her sister Belma. Ara from Araceli and Bel from Belma. In those years, Arcy was fascinated by fabrics and was intrigued by how to manipulate the fabrics to come up with fashion-forward designs without compromising comfort and taste.
After 37 years of creating haute couture pieces for the most fashionable personalities in the Philippines, Arcy Gayatin is now laying down her sketchpads and pens to rest. As she enjoys her retirement, may be on a cruise to the Bahamas or a holiday to the Swiss Alps, Arcy Gayatin has left the fashion industry a legacy of elegant and edgy clothing ensembles that understand and define the shape of women; without compromising comfort and good taste.
To salute the lady who brought Cebu fashion to the world, a retrospective exhibition of Arcy’s incomparable masterpieces can be seen today at Ayala Center Cebu’s The Gallery; curated by fashion editor and writer, Clint Holton Potestas, and interior and fashion designer, Jul Oliva.
BALANCE. Arcy Gayatin is known for her perfect symmetrical lines when fabricating. She knows how to balance edginess and class; understanding well the strength and the finesse of a woman.
RHYTHM. Arcy’s expertise in draping and fabric manipulation can be seen in how she achieves rhythm between architectural lines and soft fabrics like silk and cashmere.
TEXTURE. With her thorough knowledge on fabrics, Arcy Gayatin has achieved the perfection of fabrication by working on different types of fabrics and creating a single piece of art out of them.
HARMONY. The simplicity of the silhouette plus the intricacy of the details create a wonderful harmony, making Arcy Gayatin’s design a one-of-a-kind masterpiece.
The photos below show an up-close look at the intricacy and the exquisite craftsmanship of Arcy Gayatin’s fabrication techniques:
THE SPIDER WEB: one of Arcy’s genius fabrication techniques.
MATCH and PATCH: Arcy’s unique fabrication craft by patching layers of different types of lace and lace patterns
PLEATS: The perfection of symmetry in pleats on silk.
LA ROSE BLEUE: U.P. student, Danielle Alessandra Deutsch, inspired by the artistry of Arcy Gayatin, designed this midnight blue dress. The cabbage rose made from layers of silk organdy gave this evening ensemble a romantic appeal.