by Allain Dumon Fonte
The reason why I love to travel is not only because I get to see new places, or experience new adventures; but more so to witness cultures around the world. And, there is no better way to experience cultures than trying the food that are unique in every destination. From the Thịt Nướng (grilled pork) that melts in your mouth in Quán Bún Thịt Nướng 163 restaurant in Nha Trang to the world-famous Kjötsupa (traditional lamb meat soup) served in Svangi Mangi restaurant in Reykjavík, nothing can beat the food in Cebu.
Cebu has always been a destination for good food and is fast becoming a destination for food tourism. This is because there is no such thing as uniquely Cebuano cuisine. Dining in Cebu feels like globetrotting. Cebu prides itself with the lechon (roasted suckling pig) and has its origin from Spain; so does arroz caldo, paella, and many more. While our lumpia (spring rolls) were taught to us by our Chinese ancestors. Even the famous sinangag (fried rice) is inspired from the Indo-Malay nasi goreng (Fried rice with egg). The only question left is where can we find all of these sumptuous global food in one place.
One place that may have it all, and has always pleased the Cebuanos’ palate is Radisson Blu’s Feria. The dishes are cooked with traditional ingredients but with innovated recipes to enhance your lunch or dinner experience. Plus, Feria welcomes her new executive chef, Chef Nick Van Riemsdijk. This culinary master has been an executive chef for more than 30 years, and has impressed food critiques from around the world. Chef Riemsdijk started in London and has been serving remarkable dishes from Marrakesh to Rio, and even outdone the cooking masters in Bangkok, where he worked before coming to Cebu. His exposure to international cuisines will surely put Radisson Blu as the new capital for dining experience in the Queen City of the South.
Chef Nick Van Riemsdijk
I was treated for a luncheon meeting with Chef Riemsdijk and I believe he has outdone himself this time, as the food have exceeded expectations. I personally love seafood; however, I try to avoid the mahi-mahi fish. When it is not cooked properly, or when one over does the marinating of the mahi-mahi, it has a very strong aroma. However, the seared mahi-mahi fish with lemon butter sauce at Feria is a heaven in my mouth. The aroma was more of the lemon than the fish, and the texture is just perfect. Basing from the taste, you can tell that the magic was in the spice rub. I wanted to ask Chef Riemsdijk what spices did he use, but obviously, it is a trade secret. The second cuisine I tasted is the grilled pork. I enjoy grilled pork in Cebu, but Vietnam’s Thịt Nướng is my favourite. Although, Feria’s grilled pork is not as perfect as the Thịt Nướng in Quán Bún Thịt Nướng 163 restaurant in Nha Trang, it is the closest that has achieved the taste and the tenderness of the meat. I became suddenly excited after tasting the roasted turkey. Finding a delicious roasted turkey anywhere in Asia is most difficult because of the type of food being fed to the turkeys in the region. The main key to a delicious turkey meat is the proper way of raising it. So far, no restaurant in Asia has competed to how juicy and how savory turkey meats taste in the United States. The American turkey meat has always been the best; so, I wonder how did Chef Riemsdijk achieved such perfection with his roasted turkey. He guiltily admits that finding the right ingredients to make the best cuisines is very challenging in Cebu; but, because Feria is very committed to only serve the best, they actually imported the turkey meat from America. My eyes widened in excitement, and my first question was, “will Radisson Blu make it available all-year-round?” Sadly, it will not be available all-year-round, but it will surely be available during special occasions and for special orders. There you go, I know now what to save for in the next holidays, a roasted whole turkey from Radisson Blu’s Feria.
When I asked Chef Riemsdijk what will be new in Feria, he said that he will be striving for a much healthier buffet options. With the onset of plant-based movement in the world, Feria knows when to put vegan options and plant-based food on the table doing a rotation of 25 plant-based dishes having no animal product; thus, giving people more selections towards ethical and healthier dining experience. As a meat lover, I have doubts of this movement, until Chef Riemsdijk asked if I am enjoying my pizza; and, I readily responded yes and went for a second slice. Little did I know that it was a plant-based pizza with zero meat. I even surprised myself for enjoying a zero-meat pizza.
The holiday menu is filled with dishes designed to excite the palate. From black gnocchi with seafood truffle-tomato sauce and red wine risotto for the pasta to salmon empanada or the green asparagus polenta with sous vide eggplant, everything is carefully done and artistically made to gratify your taste buds. Moreover, the array of sweet treats to choose from their menu, from the Praline Yule log that obviously destroyed my month’s effort of trying to lose weight to the Chocolate Meringue Mont Blanc Cake that is a signature only of Feria; all of these will make you feel the difference this holiday season. Chef Riemsdijkv and his kitchen team are surely preparing feast fit for a royal wedding.
My advice is that if you want to enjoy a new world of gastronomic experience with musical entertainment and a magnificent fireworks display, do it at the Radisson Blu. You will not only feel the new year kicking, you will surely dine like a king, or queen, because there are no blue holidays at the BLU.
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