Food is at the heart of Cebuano culture. With eateries everywhere, as this city becomes more progressive, so does our cuisine. The island’s resources and the fact that it is a hub city in the South have given the people more than enough room and reason to explore cooking. Over the past decades, they have gone the distance, beyond perfecting roast pork to world renown. There are now a lot more local restaurants serving up items that I’d daresay would be quite competitive on the international culinary stage. From traditional recipes to exciting newfangled items, and from veritable kitchen science experiments to home-cooked simplicity, the breadth encapsulates Cebu’s diversity, tossing in what’s local with some global influence to simmer tradition and fusion in a big pot of delicious.
The Cebuano is notoriously hard to please, fickle, either always on the lookout for what’s new or extremely devout to their inclinations. We’re constantly shifting through the new kids on the block, hopefully seeing beyond distracting thematics, and zoning in on what’s damn good. There is always a handful of must-try food items anywhere that both represent the essence of the city and gives you a taste of its times. Here are five of my personal favorites that anyone visiting Cebu must try.
Originally published in the Zee Digital Vol. 1. To get your free copy, click here!
]]>Highlights Lounge
The Highlights Lounge at the top floor of the Harold’s Hotel is the perfect place to take pleasure in after a long day. Savor top-of-the-line Asian fusion cuisine, enjoy good music, and unwind with cocktail drinks while enjoying the city view.
Harold’s Hotel
Gorordo Avenue, Lahug, Cebu City | Website | Facebook
Scape Skydeck
The new Scape Skydeck in Mactan, with its menu of gastronomic delights, presents a new angle to Cebu. Scape Skydeck offers the most beautiful view of Cebu’s unlimited skyline in an angle that depicts the ageless Queen City of the South.
Azon Residences
M.L. Quezon National Highway, Pusok, Lapu-lapu City | Facebook
Blue Elephant Sky Lounge
Situated atop the Apple One Building in Cebu Business Park, Blue Elephant provides a picturesque view of the city’s booming business district while offering an interesting selection of Asian fusion cuisine. Their dining area is both comfy and chill, making it the best place if you want to escape street noise from the city.
Apple One
Cebu Business Park | Facebook
Blu Bar and Grill
From sunset to moonlight, enjoy superb grilled favorites and award-winning cocktails thousand feet high. This is an ultimate experience offered by Marco Polo Plaza Cebu, making nights extra special.
Marco Polo Plaza Cebu
Cebu Veterans Drive, Nivel Hills, Cebu City | Website | Facebook
(All photos are from the wires)
]]>The newly opened Peri-Peri Charcoal Chicken and Sauce Bar, though, introduces a whole new way to enjoy chicken. Wth Portugese and Africa flavors, the restaurant’s specialty is roasted on a spit-fire grill after it’s marinated in a unique blend of herbs and spices.
The Peri-Peri Charcoal Grilled Chicken with a selection of sauces is the restaurant’s specialty
SIGNATURE SAUCES
Besides the chicken, Peri-Peri is also known for their eight signature sauces that is influenced by flavors around the world. There’s the Ka Tuka’s Honey Pinakurat from the Filipino spiced vinegar, the Han Dynasty’s Hoisin Sesame with an oriental-inspired sweetness, the spiced mayonnaise Poet Vous Cajun Remoulade, the smoky Apachee’kn Mesquite BBQ, the teriyaki-style Tokyo Tori’s Sweet Soy, the spicy Sheik Chic’s Harissa Exotica, the Count Cluckula’s Garlic Brew and the fiery Fowl-Mouthed Chili Peppa’.
Chicken dishes are served with the various sauces, all of which truly transform the juiciness of the chicken meat.
CHICKENED OUT
Of course, the charcoal chicken isn’t the only thing on the menu that deserves a highlight. There are a number of other dishes that are just as delicious–the Chori Nachos and the Perichon Wraps are a great way to start off the meal, while pastas and pizzas are available as alternate main courses. Then there’s also the smoky BBQ Back Ribs with its rich smoky flavor for those who want some red meat.
DINING IN CEBU
Peri-Peri Charcoal Chicken and Sauce Bar is another outlet in the city’s already thriving dining scene, but it offers an experience that sets it apart. “We saw the need to have more new concepts in Cebu that offer the winning formula of good food and value for money,” shares Eric Ng Mendoza, the chairman and CEO of Vivo Sugbu Inc., the company that franchised the restaurant. “We knew Peri-Peri would be a welcome addition in the city.”
- Peri-Peri Charcoal Chicken and Sauce Bar
- Meresa High Street, Ouano Avenue, North Reclamation Area
- Opening hours are from 10:00 AM to 10:00 PM
Not to be mistaken for tonkatsu (deep-fried pork), tonkotsu is derived from pork bones, joints, marrow and collagen that are boiled over low heat for days. The result is a creamy and milky broth that explodes in flavor. It’s best served with firm noodles, and the entire ramen doesn’t usually come with egg anymore, as it’s quite heavy on its own.
In Cebu, Barikata Ramen Bar has been a champion of tonkotsu ramen since it opened last year. Here are the three different types worth checking out:
SHIRO RAMEN
Barikata’s Shiro Ramen
Shiro is the original tonkotsu ramen, characterized by its white pork broth. It’s served with a piece of chasyu and a generous helping of scallions to balance out the taste.
AKA TONKOTSU
The Aka Tonkotsu
Known as the red ramen, the Aka Tonkotsu is a spicier version of the original tonkotsu ramen. Its spiciness is attributed to chili oil, while ground pork (instead of chasyu) adds more texture to the dish.
KURO TONKOTSU
The “black” Kuro Tonkotsu
Called the black ramen, Kuro has a strong yet addictive garlicky flavor. It’s served with a garlic press and several cloves of garlic for customers to add to taste.
Have a bowl—or two, or three—of Barikata Ramen Bar’s specialty ramen, and taste the difference.
BARIKATA RAMEN BAR
G/F Calyx Centre, Cebu I.T. Park
6332. 268 9582 | Instagram
Señor Kimchi (Photography by Nath Ybañez: Originally published in Zee Lifestyle, March 2016)
I’d reference the migratory clichés of Mexicans and Koreans, if only us Pinoys were immune to the same. But, no. If anything, there are more similarities among Mexicans, Koreans and Pinoys than meets the eye. Across the board, there’s fantastical religiosity, extended families more knotted than their declared tightly knit, some generational and cultural scarring from some or several foreign occupations, what appears to be contentment with discontent and other sweeping generalizations. That last one was a disclaimer. Across the border, the American Dream. Of course, there’s the love for food. I’ll admit I thread myself through the uncomfortable knots at family gatherings only for the good stuff.
Downtown LA comes down to town via Señor Kimchi, one of the first purveyors of the MexiKor food trend on the island. Fusion cuisine can quickly morph into confusion but Mexican and Korean seem to marry well with similarities in punch and layered flavors. Both intricately layered and spiced, the divide is set between the earthier in the former to the tart and funky of the latter.
Señor Kimchi introduces the MexiKor food trend to Cebu with delectable offerings (Photography by Nath Ybañez: Originally published in Zee Lifestyle, March 2016)
Extra large brown mushrooms are stuffed with crabmeat and cream cheese, battered and deep-fried, split, sprinkled with cilantro and drizzled with homemade spicy aioli in their Mushroom Poppers. The blank slate earthiness of the mushrooms make for a great base for the savory cheese and the briny kani. Frying made it golden; cilantro anchored Asia with the aioli putting it along the spice trade route of old. Easily my personal favorite, it’s aptly named as there is a tendency to just keep popping one piece after another into your mouth.
A global nod to the fusions come by way of the Pandesal Sliders, among their house specials. The everyday-everyman explodes with baby spring onions, shredded greens and local tomato slices topped with spicy aioli and your choice of meat—in our case, Bulgogi Beef. The soy sauce, sugar, garlic and black pepper combination in the marinade is not quite unlike local preps. Eomeoni comes in with sesame oil profusions of scallions, onions and ginger to push the flavor beyond bistek to SoKor.
Korean BBQ Tacos with a special tropical salsa. (Photography by Nath Ybañez: Originally published in Zee Lifestyle, March 2016)
Flour tortillas are quite versatile, in that they can carry assortments of toppings that usually work. Fresh kimchi slaw and homemade pepper paste top spicy pork in Señor Kimchi’s Korean BBQ Tacos. A special tropical salsa with mangoes pays homage to local pride.
Rice is an unnecessary starch in my book, but there is no denying the beautiful combination of the spicy pungency of kimchi on plain, boiled rice. A stir-frying to fuse the two is quite the Korean alchemist’s trick with red bell peppers, onions and carrots figuring in the aromatics in the Kimchi Fried Rice. A generous topping of Bulgogi Beef and an oozy fried egg stood as solid proteins.
A variety of local and imported beers are available, but the obvious choice was a Corona. Mexican-American, you know? DTLA. This light, easy beer is pleasantly malty with a latent tartness brought about by that lemon wedge. Perfect for the bright and easy dining atmosphere packed with chic downtown details and arresting, thematic graffiti. Rough finishes, patchy tiling, “rusted” pendant lights, reclaimed wood look and bursts of color. The City of Angels may still be a US Visa approval away, but it might as well be right smack in the new neighborhood of Axis Entertainment Center. Si, señor, at Señor Kimchi.
Axis Entertainment Center-Vibo Place, Escario Street, Cebu City
63. 943 450 2445
by Michael Karlo Lim photography Nath Ybañez
Originally published in Zee Lifestyle, March 2016
Carnivore’s chef Barbra Sia-Famador (Photography: Maitina Borromeo, makeup: Bobbie Albert, hair: Carlos Conde/Originally published in Zee Lifestyle, November 2015)
My suspicions that Barbra Sia and Kurt Famador are psychopaths have always been there from the very first time I’ve met them. They are butchers to begin with and own an establishment primarily dedicated to the preparation and consumption of meat. The hallmarks are there: a fetish for knives, disregard for convention, interest in anatomical physicality, partialism (cheek and jowl are high on their list) and the fascination with fire.
It has been quite masochistic on my part to have returned time and again to Carnivore for their brand of pleasurable torture. Assortments of animals are cut and used from nose to tail. There are the exotics and the tame usual’s, the latter made like the former with extensive treatments before I am stuffed with these. Hansel was fed well for the intended oven. Here I am swallowing hook, line and sinker. Patty Hearst would have been proud. I am slayed every single time and am reborn wanting more.
A year after I was drawn into this macabre affair, I was invited to join two feasts, on separate dates two weeks apart, with the rest of their submissives to mark their sordid beginning and our willing capture. They were joined by one of The Island’s founders of the cult of craft beer, The Cebruery, pairing sweet liquid poisons with the solids.
I write this in the state of food coma. I am still reeling from those sensational experiences and wallowing in the individual memories of each of my tastebuds. My suspicions that Barbra Sia and Kurt Famador are psychopaths have always been there from the very first time I’ve met them. If death be this delicious then let me die a thousand deaths by their hands.
Wild Cobia Sashimi
WILD COBIA SASHIMI. Photography: Michael Karlo Lim (Originally published in Zee Lifestyle, December 2015)
Smoked Wild Cobia made its way into the menu as a surprise dish. Gravlax-like in simplicity, the salt comes in from a finishing blend than from a curing. Caper berries and Tobiko add a touch more saltiness bringing out the sweetness of the fish with the Mangoes, the herbals and a brightness from the Champagne Foam.
Crispy Bone Marrow with Uni on Brioche Toast with Boracay Blonde Ale
Rich by default Bone Marrow was made rich to a fault by a battered deep-fry. The sweet, briny flavor of Uni cut through the richness with the Brioche toasts holding back the possible cloy. The fats neutralized the hops in the Blonde making it an even easier drink to down.
Wild Cobia Taco with Gold Dust Woman Weitbeer
WILD COBIA TACO. Photography: Michael Karlo Lim (Originally published in Zee Lifestyle, December 2015)
A pan-fried fillet of Cobia rested on a disc of taco soil in their take on deconstruction. Mangoes, Cucumbers, Aromatics and their signature Edible Flowers made up the green component. Sours came from local cherry tomatoes all tied- in by the Butternut Crunch Pesto. Complementary grain flavors from the beer and the corn balance out the hops and keep it light enough for the fish.
Sous Vide Dalupapa Noodles with Classic Berliner Weiss and Sour Girl Beers
Local giant squid dalupapa swam their last twenty-four hours en sous-vide before these were precision-cut into ribbons of pasta, drizzled with a Pear-Miso dressing, sprinkled with Tobiko and garnished with shaved Cucumbers and Edible Mums. The illusion extended to the perfectly al dente texture of the proteinaceous flat noodles with the rest of the ingredients coming right in between pushing out the briny, fleshy flavor of squid and masking it altogether. The sours aided the natural salinity and sweetness while cleansing the palate of the seafoody taste.
Smoked Pork Jowl Steak with King Prawn and Dumaguete Dubbel
SMOKED PORK JOWL STEAK WITH KING PRAWN. Photography: Michael Karlo Lim (Originally published in Zee Lifestyle, December 2015)
King Prawns were sous-vided into the consistency of a crustacean butter resting in its split half shell against a generous cut of Wild Boar Jowl. The expected gaminess of the boar was rendered almost lost in a day’s steeping in red wine and the subsequent hour long sous-vide in the same marinade. What was left was a tender, rich, almost beef-like, dark meat with an aromatic dimension from a two-hour, Whiskey-wood cold smoke. The darkly sweet Dubbel played like a red would to the pork while not at all in the way of the more delicate flavor of the prawn.
Peanut Butter Mousse with Double-Roasted Cocoa Sherbet paired with a Chocolate Hills Porter
PEANUT BUTTER MOUSSE WITH DOUBLE-ROASTED COCOA SHERBET. Photography: Michael Karlo Lim (Originally published in Zee Lifestyle, December 2015)
In an homage to Reese’s, peanut butter was whipped into a smooth and light Mousse with a Dark Chocolate Fudge coating. The Double-Roasted Cocoa Sherbet seconded the fudge in a cold temperature flux with the chocolate and caramel malts from the Chocolate Hills Porter echoing the chocolate treatments.
Carnivore
The Gallery
John Paul II Avenue, Mabolo
text and photos by Michael Karlo Lim
Originally published in Zee Lifestyle, December-January 2016
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“We’re excited to welcome everyone at The Sails with this special offering that’s sure to delight all those with discerning tastes and palates,” shares Jeryl Tio, the hotel’s Food and Beverages manager. “We treat our guests to a series of gastronomic feasts of different origins. Every day, there’s always something new to look forward to, from weekdays to weekends.”
Asian cuisine at The Sails Restaurant
On Mondays, guests can enjoy a variety of flavours from around the world with the East Meets West repertoire.
“It’s like sailing from coast to coast, with our selection of cuisines that span a variety of cultures, heritages and cooking philosophies from across the globe,” quips executive chef, Christian Bouby. “We go Mediterranean on Tuesdays and Thursdays, through which guests can savour epicurean delights from Spain, Italy, Greece and the coast of Lebanon. With a perfect balance of nutrition and taste, we bring to the table our own rendition of all-time favourites and traditional confections from the Mediterranean.”
Mediterranean dishes every Tuesday and Thursday at The Sails
The dinner buffet on Wednesdays treat diners to a medley of ocean fresh bounty, all in flavourful mixes and essences.
“You can pick from a spread of our fresh catch at the grilling station and choose from special sauces, including Cebu’s famous vinegar-soy. Make sure to swing by the carving station where we feature our chef’s catch of the day,” adds Mr. Tio.
The Filipino buffet on Fridays is one of the highlights of the week, with its traditional feast of local delicacies of diverse culinary heritage. Included in the line-up are signature regional fares such as Kare-Kare from Luzon, Cebu’s Lechon Belly from the Visayas and the famous Aligue from Mindanao. Guests are also invited to watch the live cultural show and traditional Filipino harana (serenade) at the beach garden.
Explore Asia every Saturday and Sunday and tickle your taste buds with the robust flavours and aromatic spices from Vietnam, Singapore and Thailand, the seasoned noodles and sensible bites from Korea and Japan, and the delectable fare from the great wok of China. Add to that the unique delicacies from varied cultures and traditions of the Philippines.
Enjoy Cebu’s famous lechon every Friday at The Sails
Take a bite out of the world and try a new dining experience every night at The Sails restaurant of Mövenpick Hotel Mactan Island Cebu. The dinner buffet is priced at PHP1,600 nett per person. Checked-in guests are given the exclusive Mövenpick privilege of a special dinner buffet rate of PHP1,280 nett.
THE SAILS RESTAURANT
Mövenpick Hotel Mactan Island Cebu
Punta Engaño Road, Mactan Island
(6332.) 492 7777 | hotel.cebu@moevenpick.com
The accolade, which honours hospitality excellence, is given only to establishments that consistently achieve outstanding traveller reviews on TripAdvisor®. To qualify for the Certificate of Excellence, businesses must maintain an overall rating of four or higher, out of a possible five.
The Ibiza Beach Club
Featured alongside the high ratings given by customers to Ibiza Beach Club were commendations on the superb quality of food, friendly and dependable service, relaxing ambiance and exceptional nightly entertainment.
Dubbed as the most hip and happening destination in the area, Ibiza is the go-to party and entertainment venue that’s frequented by locals, tourists, celebrities and socialites. Combining the elements of ambience, music, entertainment and dining, this beachside social establishment is set to impress and delight, with an unforgettable experience that’s uniquely its own.
The Ibiza Beach Club
Aside from its spectacular ocean views and architectural design of today’s urban luxe, the night scene at Ibiza Beach Club takes its charm and sophistication from a combination of visual and musical elements. Here, guests are not only attuned to the latest and most danceable beats, but also treated to a wide variety of cocktails and a Mediterranean feast of tapas and Balearic-style churrasco, plus a showcase of world-class talents.
Balearic-style Churrasco
It all starts with sunset sessions from 4.00 pm to 6.00 pm, the golden hours when guests can still get a good tan as they sip some cocktails, relax to cool beats and chill out along the net pods.
Come dinner time, everyone is welcomed to dine in their chic resort outfit or swimsuit, socialise between sips and nibbles, and take a cool dip in the outdoor pool. The indoor space, called the Conservatory, offers a more exclusive feel for any dinner date, complemented with spectacular ocean views. Guests sit and “meat” through dinner, either with tapas served à la carte or the 13-course Balearic-style churrasco, which is best paired with a variety of award-winning Manny O. wines.
The indoor area of Ibiza Beach Club
The highlight of the evening is the nightly performances by the Ibiza show team, featuring an hour of visual treat with live singing and dancing to retro pop, disco and Latin music, as well as movie musical sequences alongside daring fire exhibitions.
Nightly entertainment at Ibiza Beach Club
IBIZA BEACH CLUB
Movenpick Hotel Mactan Island Cebu
Punta Engano Road, Lapu Lapu City
6332. 492 7777 | website
Luncheonette is on the ground floor of Robinson’s Cybergate where the Abacá Group already has a branch of Phat Pho. Jason Hyatt, founder of the Abacá Group says, “Luncheonette is a spin-off of the Abacá Baking Company. We felt that there was an opportunity for us with another restaurant in Cybergate where our guests can take out sandwiches for a quick lunch or for relatives in Chong Hua or the other surrounding businesses.”
Luncheonette, the Abacá Group’s newest restaurant, is a casual place for a quick, short lunch.
Luncheonette is exactly what its name implies, a casual place for a quick, short lunch. The menu is no-nonsense and comfort food-friendly from breakfast-all-day items like corned beef hash, spam and eggs, and pancakes to hot sandwiches, like the Reuben and Patty Melt, which is basically the love child of a burger and a grilled cheese, making you question how you went this far in life without it.
For all of the Abacá Group’s international and diverse range of cuisines, it’s not too far of a stretch to assume that good, straightforward American food is probably what they do best. Jason shares, “This is what I grew up on. Luncheonette’s menu items are everything that can be cooked on a griddle or fryer.” He continues, “It’s slow food cooked fast,” stressing the fact that the service may be speedy, but your food will still be carefully prepared and made only with premium ingredients, staying true to what the Abacá Group brand is about.
Luncheonette’s Corned Beef Hash
Jake’s Hot Chicken
The sense of nostalgia that Luncheonette brings with it is not just in the menu. It’s also evident in the interiors, a throwback to American luncheonettes of the 40’s or 50’s with its bar-stool seating that accommodates only 16, and industrial overhead fluorescent lighting painted in a retro shade of mint green, all configured around an open kitchen where your orders are coming from, fresh and piping hot.
LUNCHEONETTE
- G/F Robinson’s Cybergate
- Don Gil Garcia Street, Capitol Site, Cebu City
- @theabacagroup
- #LuncheonettePH
- #AmericanShortOrder
Megaworld, the country’s leader and pioneer in developing integrated urban townships, is set to bring new life to the Mactan food scene as it opens the Mactan Alfresco, an exciting new dining concept, at The Mactan Newtown.
Inspired by the popular Singaporean hawker center, Mactan Alfresco is a covered food strip designed to showcase authentic Cebuano cooking and cuisine.
The Mactan Newtown Alfresco
“Mactan Alfresco is envisioned to help boost the local food tourism of Cebu by showcasing the region’s most exciting food, delicacies and dishes in an “al fresco” setting inspired by Singapore’s famous hawker-type food halls. With the growing BPO population, and soon residential population as well as the influx of tourists because of its close access to hotels and resorts, The Mactan Newtown is expected to experience growing commercial and retail demand. Thus, we are continously expanding our food and retail offerings to respond to the anticipated market demand,” explains Noli D. Hernandez, president, Megaworld Cebu Properties, Inc.
With a 350-person seating capacity, crowds can enjoy delicious grilled items from stalls which will offer Filipino favorites like skewered chicken, fish, shrimp, Cebu’s famous chorizo and the freshest seafood.
Among the features of Mactan Alfresco is the large communal outdoor grill or ihawan, which is the perfect way to cook Cebu’s bounty of land and sea. Guests can choose from an array of freshly cooked food choices “turo-turo” style or choose fresh meat and seafood and have have it cooked or “paluto” according to their preference. Each viand is partnered with “puso” or rice wrapped in triangular buri and banana leaves which one eats with their bare hands.
Among the dining establishments already open are Choobi Choobi, whose specialty is its Shrimp in a Bag, one pound of fresh shrimp which comes with corn on the cob and sauce options like Butter Garlic, Cajun, Sauteed in Garlic and Spicy Gata. Guests can also order Chilean Mussels in a Bag, Singaporen Style Salted Egg Shrimp, seafood delicacies like Scampi Baby Lobster, Giant Bamboo Clams and Lobsterfish and other favorites from the ocean like Stuffed Grilled Squid and Big Eye Tuna Belly.
Choobi Choobi’s Shrimp in a Bag (Originally published in Zee Lifestyle, May 2015)
Other house specialties include Choobi Pata, Lola Pepang’s Fried Manok and even a Fried Herbed Spring Duck, a free range duck fried with secret herbs and spices.
Meanwhile, Mama Linda Inato BBQ Haus menu is full of sizzling dishes including Sizzling Gambas, Beef, Pork, Squid, Seafood and even Chicken Feet. They also have Crab ala King in Chili Sauce, Garlic Shrimp and Garlic Crab, Sweet & Spicy Sugpo, Steamed Lapu-Lapu and Crispy Pata.
Also offering Filipino favorites is Manang Sayong, with Barbecued Chicken, Pork, Liver, Native Chorizo and Dried Pusit. Guests can also order grilled or ihaw-ihaw fish Anduhaw and Molmol, Lapu-Lapu and Squid.
Fans of Orange Karenderia can also enjoy their delicious dishes at Mactan Alfresco. Guests can enjoy the Betsy’s Garlic Chicken in Orange, Tuna Buntot or for the more adventurous diner, the Crispy Tuna Bihod or Tuna Roe.
For a taste of native Cebu chicken or “Manok Bisaya”, homegrown Cebuano brand Conching’s is also opening at Mactan Alfresco.
Mexican is also on the menu at Mactan Alfresco with Meximama, who combines a casual dining experience with authentic Mexican flavors. A group of friends can share their Nachos en Salsa Roja, then dive into other delectable offerings like the Chuletas, a Mexican marinated pork chop with mango jalapeno and pineapple salsa, or try their tacos, burritos, quesadillas and fresh flour tortillas.
Tacos from Meximama (Originally published in Zee Lifestyle, May 2015)
For a sweet finish, guests can order the Meximama Tres Leche Flan or their Churros which come with both chocolate and dulce de leche sauces.
And what’s a trip to Cebu without lechon? Guests can order delectable lechon from Cebu’s Original Lechon Belly, Ana’s Lechon and Ayer’s Lechon. Also on the horizon for Mactan Alfresco are the lechon pits where guests can soon experience lechon roasting on the premises.
“The Mactan Alfresco aims to bring the best of Cebuano cuisine to locals and tourists alike, helping to expand the food tourism industry in Mactan. With a mix of establishments that offers dishes that Cebu is famous for and the communal grill where you can see your food being cooked, Mactan Alfresco’s dining experience will be a feast for the senses,” said Kevin L. Tan, First Vice President and Head of Commercial Division, Megaworld.
At the opening of the Mactan Alfresco: Megaworld Cebu Properties, Inc. President Noli D. Hernandez, Lapu-Lapu City Mayor Paz Radaza, Megaworld’s First Vice-President and Head of Commercial Division Kevin L. Tan, and Megaworld’s Vice-President for Visayas Operations Virgilio Carsido, Jr. (Originally published in Zee Lifestyle, May 2015)
The Mactan Alfresco is conveniently located near the main entrance of The Mactan Newtown, the country’s first “Live-Work-Play-Learn” lifestyle township with its own beachfront located in Lapu-Lapu City, Cebu. Megaworld has allocated P30-billion to develop the township within the next five years.
Among the exciting features of The Mactan Newtown is the development of its 11-hectare beachfront property which soon be home to a beach club as well as boutique and resort hotels in which residential condominiums residents and BPO companies will have access to.
There are 10 luxury residential towers on the pipeline, at least seven office towers, and five business and leisure hotels, including the 18-storey The Mactan Belmont Luxury Hotel and 18-storey Savoy Hotel Mactan Newtown.
Bringing to life the “Play” aspect of Mactan Newtown is the Plaza Magellan, a Megaworld Lifestyle Mall that will soon rise in front of the historic Mactan Shrine. Aside from housing the finest shopping, dining and entertainment choices, the planned three level retail and commercial hub will feature a Spanish galleon flanked by Spanish steps and arches – reminiscent of the Spanish era in the Philippines.
MACTAN ALFRESCO
M.L. Quezon National Highway
Lapu-Lapu City, 6015
Open from 10:00 a.m. – 10:00 p.m.