Even the sight of our all-time favorites: humba, crispy pata & lechon, satiated our taste buds, but Marco Polo’s series of Culinary Creations- Independencia featured more than just that.
In celebration of Filipino independence, it features the various distinctive cuisines from different parts of the archipelago. From Luzon’s kare-kare and bringhe to Visayas’ special lechon belly and linarang and also Mindanao’s savoury satti and piyanggang, a unique Tausug dish.
The well-loved signature dish from Cafe Marco– the adobo, finds its reincarnation, as the hotel’s latest offering presents the Adobo Pie, available in chicken and pork variants.
As it is Marco Polo Plaza Cebu’s pride to be known as a leader in culinary excellence here in the city, they share that the trust they put on those in the kitchen goes out to someone with the heart and passion for food.
With Chef Juanito Abangan, the hotel’s first Filipino Executive Chef, Marco Polo Plaza Cebu not only presented a gastronomic experience for all the guests, but one that takes us back to a nostalgia of rich culture through food.
Executive Chef Abangan, who had his humble beginnings at fine dining restaurants, shares that through the years, teamwork, passion, and continuous improvement from past mentors is what he values most when it comes to his work. He adds that effective communication is key when behind kitchen doors.
Not only is he the first Filipino Executive Chef in the team, but he also works with his all-Filipino team and oversees the hotel’s four dining venues—Cafe Marco, the Blu Bar & Grill, El Viento Restaurant & Pool Bar and as well as the Lobby Lounge dining.
Exceptional dining experiences are created with a team of not only skillful chefs, but also those who exude hard work, passion and team effort, which is quite inherent to us Filipinos. Go over to Marco Polo Plaza Cebu from June 8 to 12 and head on a trip around the archipelago with this diversified feast of scrumptious regional favorites.
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