“We’ve come to the last quarter of the year and what better way to build up the excitement of the coming season than to start it off with a grand party?” says Mr. Jeryl Tio, the hotel’s Director of Food and Beverage.
“We always look forward to this because we get to see the faces of those who have supported our beach party series over time. In a way, it has become a party tradition in Cebu, and we’re both grateful and happy to see our loyal following grow every year.”
He adds, “We hope this kind of excitement and fun will help draw more attention to Mactan Island
as a party and leisure destination in Cebu.”
Tickets to the “Electro Beach Festival vol. 13: Tokyo Drift” are now available at the advance purchase rate of PHP600.00 nett per person, offered until October 11, 2019. Regular ticket price of PHP1,000.00 nett applies on October 12. For tickets and VIP table reservations, email hotel.cebu.fandb@movenpick.com or call +63 32 492 7777. For updates on special offers and events, follow @movenpickcebu and @ibizacebu on Facebook, Instagram and Twitter.
]]>This time around, Executive Chef Jean Louis Leon, backed by his team, join the brand’s global food and beverage campaign of Califonia Dreamin’, a menu that serves up flavours from America’s West Coast.
The California-inspired menu pays tribute to chefs who were instrumental in turning the world’s palates toward fresh, locally-grown produce and mixing cultural influences from Latin America, Asia and Europe. It was back in the early ‘70s when Californian cuisine first caught flavour, when pioneering chef Alice Waters opened her restaurant, Chez Panisse. Quickly, it became known for its use of organic and locally-grown ingredients. Since then, entrepreneurial California chefs have not shied away from mixing unexpected combinations of ingredients and food styles, while making the most of the abundant sun-kissed produce for which the state is known.
Taking cues from the philosophy of sourcing locally, Chef Jean Louis re-creates the California Dreamin’ menu in a way that highlights Cebu-grown ingredients. Mövenpick Hotel Mactan Island Cebu’s California dreamin’ à la carte menu features seven dishes of classic California fusion cuisine. Seafood, fruit, vegetables and fresh herbs figure prominently in a medley of bold flavours, surprising combinations and unpretentious style.
“Some ingredients, like the guinea fowl for example, aren’t native to the area,” Chef Jean Louis says, “so I substituted it with chicken, something we can find easily here.”
That being said, it’s easy to spot how he’s made the campaign his own, aside from the switch in ingredients. The plates, for one, have been personally picked by Chef Jean Louis, as he shared at a previous dinner. As he’s French, this shone through in how he assembled the dessert—lemon and avocado cheesecake—with a flair that most, if not all, French chefs have.
It’s interesting to note that Cebu shares some similarities with California, as both celebrate the fusion of sunshine and seasonal fare. If this sounds like something right up your alley, California Dreamin’ will be available at The Sails restaurant throughout the months of March and April 2019.
Check out the gallery above for a preview of the menu!
]]>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.
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Born and bred in France, Chef Jean Louis has built a career through assignments in various hotels and resorts in Europe and Asia. His first foray in hospitality saw him employed in a restaurant and a boutique hotel in Lausanne, Switzerland, after which he stepped up as Executive Chef and made his debut with upscale hotel brands in Europe, where he advanced his career with well-known international and luxury resorts in Asia.
During his stint in Asia, he was tasked with designing innovative food concepts for pre-opening hotels and spearhead overall operations in food and beverage. His most recent post in a hotel in Thailand gained him recognition for various culinary offerings, which were instrumental to improving guest satisfaction within a short period of period time.
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,” shares 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.”
Mövenpick Hotel Mactan Island Cebu is a Mediterranean-inspired beachfront hotel in the Philippines located on a lush and tropical island about six kilometres from Mactan International Airport. The 245-room property offers a myriad of choices from accommodation to dining, wellness, leisure activities and venues for meetings and events. Aside from comfort and ambiance, this hip and happening hotel is likewise known as a destination for gourmands in search of a unique and memorable dining experience. Each of the four food and beverage outlets delights diners with its own selection of savoury and classic dishes inspired by flavours from the East and the West. A stunning architecture with spectacular ocean views, Ibiza Beach Club is Cebu’s premier dining and entertainment space that offers Asian-Mediterranean cuisine and tapas, as well as the Balearic-inspired, signature 15-course grill. Guests can wine and dine under the stars whilst watching exciting live performances of Latin, Brazilian, Broadway, movie musical, pop and retro-themed dance numbers.
For news and updates on special offers and events, follow @movenpickcebu on Facebook, Instagram and Twitter.
]]>Head out to the resort and take the Day Tour package for a whole morning and afternoon of water fun plus a hearty meal, or simply go to Ibiza Beach Club for drinks and chow.
Adding excitement to your island chill at Ibiza is the new ‘Cocktail in a Box’ offering, in which guests can choose from two featured boxes, complete with curated cocktail ingredients, a full bottle of spirits and mixers for you to craft your own cocktail.
Although each box comes with a recipe of traditional cocktails, guests are free to get creative and be their own mixologist.
“This is perfect for a group of friends,” quips Mr. Jeryl Tio, Food and Beverage Manager. “Each box can make several servings, so you also get value for money instead of shelling out for a big bottle or individual orders. This is a new option to enjoy when you’re up for a night out, as you get to toast cheers with peers with your original island concoction. Make it trend on social media by posting a photo by the Jacuzzi or the net pods, or any scenic spot that complements your vibe.”
This offer is sure to make the night more fun and interesting. Add to that the thrill of discovering new skills and exploring new kicks, as well as the chance to reinvent the classics or come up with an original drink infused with distinct island flavours.
For reservations and inquiries, email hotel.cebu@movenpick.com or call +63 32 492 7777.
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One whole day dedicated to all things cocoa-based which is loved by all, whether you’re the white chocolate type or the 85% dark chocolate type, it’s a time of gathering, all for the love of sweet tooth. If legends are believed to be true, World Chocolate Day is a celebration for when this succulent goodness was introduced to Europe in 1550. Chocolate then traveled the world and became a show stopper for all our desserts, shakes or smoothies (even in main dishes!), and then the rest is history.
When you’d get your mind running on about this sweet treat, you’d stop to think if it’s even worth the calories and fat you’re gonna gain from binge eating. However, contrary to popular belief, chocolate has health benefits! Losing all the guilt for eating chocolates is surely a way to go, as it is believed to be good for the heart, strengthens immunity, strengthens brain function, and soothes digestion, to name a few.
World Chocolate Day may probably be the best thing that’s ever happened to dessert enthusiasts, and what better way to celebrate this momentous occasion with unlimited chocolate! Last July 7, we made our way to Mövenpick Resort in Mactan Cebu and took part in their grandiose Chocolate Hour, where a parade of mouthwatering and melt-into-your-mouth chocolates were served to the guests for a whole hour.
The Chocolate Hour is one of the hotel’s brand signatures, open for guests daily in its hotel lobbies all around the world. It presents eating chocolate as a brand new experience. With live demonstrations by chefs from icing cakes to topping chocolate-inspired drinks, these complimentary chocolate treats echoes the Mövenpick brand vision, “we make moments”.
As it is a much over-the-top celebration with this Chocolate Hour coinciding with the international Chocolate Day, adults and kids alike feasted their eyes and their stomach on a buffet of chocolates. Topped with chocolate chips and caramel syrup, their chocolate pizza clearly stole the show from a number of chocolate drops and bars. It was a great concoction of a warm hearty pizza with a twist of chocolate’s sweet delight.
Staying true to its promise of extraordinary chocolate experience, chocolate ice cream on top of cotton candy, chocolate bars with curry filling, and french macaroons topped with any type of chocolate and caramel cream were also the key players in the game.
Mövenpick’s newest executive chef Jean Louis-Leon shared that the chocolate desserts served during the chocolate celebration were locally sourced from the country’s best tree-to-bar chocolates, the Malagos Chocolate. Choosing Malagos chocolate as the main ingredient apart from other locally available ones was because of how the chocolate can be made into different varieties of desserts and that one truly learns when working with chocolates like Malagos on treats as it makes these treats unique, shares Chef Jean Louis.
Apart from satisfying their taste buds with the chocolates, people were also crowding over the show area where the process of completing the chocolate dishes were presented to the awed audience.
“What the hotel used to do before was just putting cakes out for people, and people would help themselves, and that’s it. But what I want is action,” shares the executive chef on the changes to be expected from his onboarding.
What makes the Chocolate Hour experience more breathtaking is when chefs establish a connection with the audience and the audience actually sees how their food is made.
“Back then I would take time to explain to the people what I’m doing with the dish, explains Chef Jean. He adds, “It’s because once you explain the dish to the people, they will have a different vision.”
It’s relationships like these with food that truly needs commemorating, for chocolate is not simply some piece of dessert you’re willing to gain weight for, but for most people, it’s probably a safe space, a calming therapy, or maybe just a tight warm hug. Food, especially desserts, always have a special place in our hearts, especially in our stomachs!
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Chocolate Hour is one of Mövenpick’s brand signatures, staged daily in its hotel lobbies around the world, with in-house chefs hosting live demonstrations and entertaining experiences, from rolling truffles to icing cupcakes. It offers guests the chance to taste complimentary chocolate presented in novel ways, which reflects the hospitality firm’s we make moments brand vision.
To mark the sweet occasion, which takes place on July 7 and quite simply applauds and encourages the consumption of chocolate, Mövenpick properties across the globe will be orchestrating a special edition of Chocolate Hour, inviting guests to discover new and exciting chocolate creations that bring this wonder food and its virtues to life.
Chocolate Hour also showcases Mövenpick’s world-famous chocolate and brings the Swiss heritage of the company – and chocolate – to life, ultimately delivering moments of delicious joy for guests every single day.
This World Chocolate Day, celebrate it through Mövenpick Hotel Mactan Island Cebu’s special edition Chocolate Hour, which uses locally-grown cocoa to create special Filipino-inspired treats that not only introduces guests to local delicacies, but also supports the island’s agricultural workers.
For more information, check out Mövenpick Hotel Mactan Island Cebu’s website or Facebook page.
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Ibiza Beach Club is kick-starting the summer with the return of DJ Daiki and the Electro Beach Festival. This Saturday, March 10, soak up the last of the sun’s rays, before grabbing a drink and joining the party.
Other acts include Rayz, Mike, DJ Kenji, Luv, Taka, Nova, Otoha and Bright Side.
Don’t want to miss out on a great party? We’re doing a giveaway on our Facebook page. One lucky winner gets the chance to party along with three of his friends. Hurry and check it out now!
Ibiza Beach Club, Mövenpick Hotel Mactan Island Cebu, Punta Engaño Rd, Lapu-Lapu City, Cebu
]]>Sounds too good to be true? Take a look at the details below:
CEB-SIN (direct)
- Business Class: 509USD
- Economy Class: 99USD to 159USD
CEBU- BKK (direct)
- Business Class: 529USD
- Economy Class: 99USD to 159USD
CEB-NRT (direct)
- Business Class: 891USD
- Economy Class: 251USD to 391USD
CEB-KIX (direct)
- Business Class: 887
- Economy Class: 247USD to 387USD
CEB-NGO (direct)
- Business Class: 891USD
- Economy Class: 251USD to 391USD
CRK-ICN (direct)
- Business Class: 698USD
- PremiumEconomy: 468USD
- Economy Class: 278USD to 3298USD
Booking period are from 09 – 11 Feb 2018 and should be ticketed on by 09 – 18 Feb 2018. The travel must be completed by 12 Dec 2018. You may purchase the tickets through Travel Tour Expo 2018 in MOA from Feb 9-11.
And get this, the airline isn’t the only thing having travel deals. A couple of hotels are part of the expo, too and they’re offering several packages this February:
- 2 adults + 1 child (11 years below)
- PHP15,200 net
3-Days/2-Nights in a Suite King Atrium
- 2 adults + 1 child (11 years below)
- PHP19,000 net
- 4 adults or 2 adults + 2 children (11 years below)
- PHP35,000 net
- Daily buffet breakfast at The Sails Restaurant for the maximum number of occupants
- Daily Mövenpick Chocolate Hour at the Lobby
- A 30% discount on a la carte orders at The Sails restaurant, Lobby Lounge and The Forum
- A 30% discount on massage treatments at Spa del Mar
- Complimentary two-way airport transfer service (pre-booked)
Booking period: Vouchers are sold exclusively at the Travel Tour Expo at SMX MOA, from February 9 to 11, 2018 Travel period: Vouchers are valid for stays from 14 February 2018 to 14 February 2019 (except peak periods and blackout dates)
Radisson Blu Cebu
Destination or Package Features: DAYDREAMS & DATE NIGHTS
- Overnight stay in a Superior Room
- Breakfast buffet for two (2) persons at Feria
- A bottle of house wine
- One-hour couple’s massage at Spa Esc with choice of aromatherapy oil blends
Package Rate: PHP 9,000 net per night Booking period: February 9-13, 2018 Travel period: February 10 to 15, 2018
Maayo Hotel
- Overnight Stay in a Superior Room
- Buffet breakfast for two persons
- 2 Free Welcome Drinks
- Romance Turndown Service
- Complimentary in-room mini bar
- Indulgent 6-course “Dinner Under the Stars” with two (2) glasses of wine or champagne
- 10% discount in all hotel restaurant outlets
Package Rate: P5,500 nett Booking period: February 1 – 13,2018 Stay Dates: February 14, 2018
The purple yam is definitely a staple at Filipino potlucks. Most of us will instantly recognize the taste of ube, and non-natives will associate the taste as an amalgamation of pistachio, vanilla and coconut. Despite the comparison, ube has a unique flavor that has helped create its own identity in the midst of all the outrageous food trends floating around on the internet.
Dubbed the “new matcha,” ube is gaining stateside attention for its striking color and earthy flavor—you don’t really need a technically refined palate to be able to enjoy it. Now, with the marriage of western influences to its eastern roots, ube is used as a base for artisanal gelato, combined with other ingredients in cakes, as icing on doughnuts, or even in savory pasta dishes.
Ube is fast becoming a versatile ingredient, experimented with in innovative ways that stray far from traditional Filipino cuisine. One simple ingredient, many ways to make use of it. Some of Cebu’s celebrated chefs showcase their take on the humble purple yam and elevate it to its highest potential.
WILLIAM STRINGFELLOW
Marco Polo Plaza Cebu
Chef William gives off a meticulous aura when he prepares what he needs for his ube recipe. He continuously hones his expertise through his experience working in many countries in Asia, the Middle East, Europe, Africa and the USA. He divulges that he continues to learn as he travels, and shares his knowledge with other people. He had previously worked with a Filipina pastry chef named Ceding before, claiming that she makes the best ube pastries he’s ever tasted—his recipe is an adaptation of hers, with a bit of personalization in the final design.
Ube macapuno torte
On the outside, the torte looks extravagant as it’s topped with various kinds of chocolate—swirls, chips, shavings, you name it—their colors contrasting with the vibrant purple of the cake. Chef William works quickly to build the garnish, seeing as the cake doesn’t do well in warm temperatures. On the inside are rich layers of mousse that melt the moment they touch your tongue. What’s more interesting to note is that every time Chef William creates the ube-macapuno torte, it always looks completely different.
MARVIN JIMENEZ CONCHA
Movenpick Hotel Mactan Island Cebu
Having been a pastry chef for six years now, Chef Marvin is no stranger to the vibrant purple yam. His inclination is to create modern trends of cakes and varieties of flavor combinations, infusing art and creativity in every piece of work. His tenure as a pastry chef shines through as he easily whips up not one, but seven different ube recipes. He definitely doesn’t let his experience go to waste, also imparting his knowledge to others as an instructor at one of the well-known culinary schools in Cebu.
Maja ube
The Mövenpick property in Mactan is well-known for its maja ube, which is popular among locals and tourists alike. The earthy sweetness of the ube is perfect when combined with the rich coconut cream. Toasted coconut tops the ube maja, adding depth to the texture with its crunch.
Halo–halo cake
One of the ways to enjoy ube is by having it in halo-halo. Now imagine the key ingredients in this beloved Filipino treat, but in a cake! The recipe has layers of ube cake, macapuno and leche flan. It’s garnished with a flower made out of white chocolate and makes for an aesthetically-pleasing treat, on top of being a pleasing and familiar combination of flavors.
STEVE SHRIMSKI
Circa 1900
Steve Shrimski had become an executive chef at just 23, and has since spent the next 30 years working throughout Australia and beyond. He shares that he likes taking on challenges, and that he always thinks of how to create dishes that are healthy just as they are tasty. In fact, he admits he’s excited to work with ube—ube is an antioxidant that offers immunity-boosting and cancer-fighting properties. After all, Chef Steve believes that a creative chef should be able to produce something no one else has tried or succeeded at.
Ube and malunggay puff pastry vol–au-vent
This recipe calls for fresh ube that’s been poached, dehydrated then ground into a fine powder. Vol-au-vent, or a small hollow case of puff pastry, is taken out of its traditional box and modernized by adding ground ube and malunggay. This creates a major twist, making it healthy. Keeping with the modern Filipino style, it’s filled with adobo-flavored foie gras parfait, which is light and fluffy. It’s garnished with balsamic-caramelized onions to offset the adobo’s acidic flavor.
Ube ravioli with coco–dobo
Another dish of traditional Filipino flavors with European influences, this incorporates ube into the ravioli dough, giving it a vibrant purple color. It’s filled with coco-dobo (coconut-adobo sauce), crispy shredded Circa lechon, and garnished with crispy lechon skin on alugbati and poached ube discs.
GEOFFREY BROUTIN
L’Artisan
As he’s married to a Filipina, Chef Geoffrey has a fair amount of encounters with Filipino food. Having met her in Dubai, they came to Cebu for a vacation and saw the opportunity to open their own restaurant. He shares that his wife is the one who gave him the idea for his recipe—it’s the first time he’s tried cooking it outside the traditional way, and he’s so pleased with the outcome that he plans on putting it in L’Artisan’s next menu.
Ube and corn cheesecake meringue
With its layers of decadent ube and creamy corn, Chef Geoffrey’s cheesecake shows the immense thought put into it. A coating of crushed macadamia nuts surrounds the cheesecake. and delicate puffs of toasted meringue top it off. It’s garnished with a candied lemon and a single blue pea flower, which is edible and adds a bright pop of color.
ROBERT LEONHARDT
Soho Park
Warm and always smiling, Chef Rob excitedly talks about the ube dish he’s prepared for us. The recently opened Soho Park is his first venture into the dining scene in Cebu. Starting out in the industry as a dishwasher when he was 15, he has spent the past 17 years working his way up and eventually calling Cebu his home. He shares that not having ube on their menu wasn’t an option—in fact, the dish he presented is based on one that’s already on their menu, and even pairs it with a matching ube drink.
Ube waffle with confit duck leg and foie gras
It may not be a typical Filipino pairing, but Chef Rob’s recipe is based on the popular chicken and waffle dish in the West. He’s incorporated ube into the waffles, giving it vivid color and a subtle flavor that sets it apart from the typical waffle. Its sweetness complements the saltiness of the duck leg so well, making it a marriage of sweet and savory flavors. The pairing is topped with a fried egg, corn puree and corn-fed foie gras, which adds a hint of luxury. On the side, there’s a choice of using either maple butter or mashed avocado to round out the dish.
Ube and white chocolate mocha latte
Soho Park’s barista Red Tuico whips up this creamy latte that’s straight off the menu. The sweetness of the use is elevated by the addition of white chocolate, and can be served hot or iced.
Originally published in the Zee Lifestyle October 2017 edition.
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