June 8 – Mactan, Cebu | For one of its biggest dining events of the year as part of the highly anticipated Cebu Food and Wine Festival, Crimson Resort and Spa Mactan curated an epicurean journey that brought guests on gastronomic flights of fancy, fine cuisine. A Feast for the Senses showcased the creativity and excellence of the resort’s culinary team through a dine-around event at its four dining destinations that invited guests to sample the best that each restaurant had to offer: international cuisine at Saffron, Spanish at Enye by Chele Gonzalez, Japanese at Aka by Naoki Eguchi, and desserts and more drinks at Azure Beach Club.
Maria Paz Perdices, Ambra Anzani, Ema Onda,Kate Anzani, Kumiko Onda, Daisy Barns
Tamsin Booth, Didier Belmonte, Frances Siao, Celeste Miranda, Bert Miranda, Bob Booth
Spirits were high and beverages flowed freely the whole evening, thanks to Philippine Wine Merchant, A Wine Company, The Wine Club, Don Revy, Sommelier Selection, Engkanto Brewery, M. Lhuillier Food Product Inc., Future Trade International, Happy Living Philippines, Equilibrium Intertrade Corporation, and Bauhinia Brewery.
Allan Barios at Saffron dessert station
Ulysse Jouanneaud
Margarette Lhuiller and Perl Jacalan
For the after-party and entertainment at Azure Beach Club, renowned mixologist Ulysse Jouanneaud took over the bar, crafting cocktails with Bacardi, Don Papa, Cointreau, and Sula Brands. Chef Allan Barrios presented a dessert spread that included key lime pralines, vanilla bourbon truffles, honey coconut cryos, and tiny flower-potted bamboo shoots that turned out to be made of pistachio. These little works of art were planted alongside vibrant green foliage, smooth stones, and a faux fog effect that created a tropical rainforest diorama out of the dessert table.
Lechon belly station at Saffron
Dessert display at Azure Beach Club
Yellowfin tuna tataki
Grilled mackerel with laksa boullabaise
The night sky and the distant lights of neighboring islands were the perfect backdrop for a high-energy LED dance performance and fantastic fireworks display that left guests in awe and applause.
Rose Hudson
Chele Gonzalez
Brava potato with chorizo at Enye
LED and Tron Dance
Aka Private Room
The Cebu Food and Wine Festival is supported by the Department of Tourism – Philippines, Visit Central Visayas, the Cebu Chamber of Commerce and Industry, Cebu Business Month, and Cebu Pacific Air.
]]>Enye celebrated their first year anniversary just last month, keeping true to its culture of providing a casual place to dine with nothing but good food and impeccable service allowing its guests to enjoy each other’s company.
Guests got to enjoy the restaurant’s best seller tapas, such as the Gambas al Ajillo (garlic shrimp), Txangurro (baked stuffed crab), Lechòn Cebu Tacos, Ensalada de Tomates Cherry Ricotta Casera (heirloom cherry tomatoes and homemade ricotta with balsamic vinegar), and Pulpo a la Gallega (Octopus with confit potatoes, olive, and paprika).
By the time the mains were coursed out, many of the guests were already beginning to feel full. Still, that didn’t stop them from enjoying the signature Arroz con Bogavante (stewed lobster paella) and Solomillo a la Española (tenderloin with grilled manchego cheese, rioja wine jus and mashed potatoes).
There’s always room for dessert, and guests got a sweet treat as they tried the newest one on the menu, Mango Especiado (spiced mango sorbet, compressed pineapple, coconut and chocolate mousse) and other best sellers such as Tarta de Chocolate y Helado de Vainilla (chocolate orange tart with vanilla ice cream) and Texturas de Calamansi (calamansi cake, mousse, ice cream and biscuits).
Swipe through the gallery to see some snaps of the food!
]]>Guests enjoyed sharing the restaurant’s best seller tapas Gambas al Ajillo, Txangurro, Lechòn Cebu Tacos, Ensalada de Tomates Cherry Ricotta Casera and Pulpo a la Gallega. The main was a delectable treat with the signature Arroz con Bogavante and Solomillo a la Española. Dessert was a sweet treat as guests tried the newest one on the menu, Mango Especiado and other best sellers such as Tarta de Chocolate y Helado de Vainilla and Texturas de Calamansi.
Enye’s first year run has been eventful one, impressing guests and clients, and turning first timers into regular guests. It has also been recognized as the Best New Restaurant of 2018 and is part of the Top 20 Best Restaurants identified by Philippinte Tatler Dining.
“Our vision has always been to elevate Cebu’s dining scene. We strive to provide our guests and the locals experiences that makes them want to always come back to Crimson, may it be to stay, relax, have fun or have a good time,” shares Crimson’s General Manager Didier Belmonte.
Enye’s Chef de Cuisine Ivan Sordo expressed his gratitude to a number of individuals and executives who continues to support the restaurant citing familiar faces in the crowd.
Chele Gonzalez who curated the menu joined the festivity and shared his enthusiasm for the Cebuano’s support to his craft and for accepting his cuisine, all too well, in Cebu’s growing appetite for quality and authentic dining destinations
The name Enye is inspired by the Spanish letter Ñ, which is part of both the Filipino and Spanish alphabet, signifying the lasting influence of the Spanish culture in our culture up to this day.
With the shared history and commonality of the two cultures, Enye’s food and beverage selection provides flavor profiles that are very familiar to the palate and serves authentic and contemporary Spanish cuisine focused on the different diversities of food in Spain.
Full story coming out soon!
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