Cebu is now abuzz with so many activities and events from last month’s Cebu Business Month (CBM) and the Cebu Food and Wine Festival (CFWF) where the food and culinary industry and the hospitality sector are in focus as two of the key developments and growths in the tourism economy.
Radisson Blu Cebu, located at Serging Osmeña Blvd., corner Pope John Paul II Ave. in Cebu City is an imposing hotel building across SM City Mabolo where comfort, unparalleled service and close attention to detail are described as the Radisson Blu Cebu experience.
What catches this writer’s attention is the hotel’s Feria Restaurant, the Lobby Bar and the Pool Bar. Many of my friends here and abroad have shared with me their food and wine dining experience while at Radisson Blu Cebu. I decided to visit and try the buffet spread at Feria and ended up chatting with the chefs, the kitchen team behind Feria’s sumptuous menus and dishes every day.
This writer had a chance to chat with Radisson Blu Cebu’s kitchen team headed by Chef Nicholas van Riemsdijk, Radisson Blu Cebu’s Executive Chef. While last month’s CFWF festival highlighted the various culinary experiences of more than 20 national chefs, Chef Nick wanted to emphasize Radisson Blu Cebu’s kitchen team that consists of 8-10 Indian, Japanese, Filipino and Mediterranean chefs that collaborated and assembled Feria Restaurant’s spread and menus at the Lobby and Pool Bars.
“Radisson Blu Cebu’s Feria is a popular buffet place in Cebu City and I am very proud of my team whipping up authentic food with all our hearts. I want my Team to be in the spotlight for what they’re doing in the kitchen. You see a beautiful buffet arrangement everyday at Feria and that is because of the hard work of my chefs,” Chef Nick told this writer.
During the Cebu Food and Wine Festival, Feria concentrated on local Filipino buffet cuisine because last year, the restaurant had 280 covers in full buffet. “This year, we intended to put out brand new local Cebuano and Pinoy dishes in our buffet to support the CFWF and we wanted to surpass last year’s covers,” Chef Nick added.
Everyday is a different buffet here at Feria, Chef Nick said that the team creates menus based on the best available products and as much as local products; sourced out from local suppliers and farms to support local as much as possible, as responsible business ethics.
“We, my team puts out authentic food each time. The by-word at the kitchen and among the chefs is consistency in tastes of the various menus we put out, because consistency means quality and respect of food and cuisine in the world. As chefs, we love food and that is true to our profession,” Chef Nick smiled.
According to Chef Nick, the chefs sit as a team to come up with the daily themed menus; changing recipe’s new things for Cebu, what’s here, what’s not and what’s to improve. Whatever he brings to his team, they learn and they are continuously working, discussing all the time and it’s always a working process, Chef Nick said.
Radisson Blu Cebu’s Feria buffet
Every day is a different buffet at Feria. Feria’s daily themed highlights to accompany its signature international staples of Filipino, Chinese, Indian, Japanese, and Mediterranean fare:
- Mondays are American Grill and BBQ buffet: A homage to the beloved Texas BBQ, plus American classics
- Tuesdays are Asian menus focusing on well-loved recipes from the East and Southeast Asian neighbors including Malaysian, Indonesian, Singaporean, and Korean dishes highlighting refreshingly spicy flavors
- Wednesdays are European dishes with more on pastas, creamy soups, heavy meat dishes
- Thursdays are Latin American, highlighting recipes from Mexico to Brazil with spicy flavors
- Fridays are Seafood galore, finding ways to incorporate the fruits of the sea in pizzas, pasta, fried and grilled dishes
- Saturdays are for Global street food, elevated versions of easy to eat comfort foods, but not just Filipino street food but also from around the world like noodles from hawker stalls of Singapore and Malaysia; fresh and filling Vietnamese and Thai recipes as well
- Sundays are Filipino food. There’s nothing like the familiar taste of home
Feria lunch is Php1,488 and dinner is Php1,688 while wine buffet also available at Php1,288 sold separately–just unlimited wine, red or white, the selection available in the buffet area and the servers will assist and can pour when requested.
Let’s meet Radisson Blu’s Chefs
“My team is flexible to the clients, they speak to the guests and talk to them for some with special requests in their dishes, like guests who are vegans or pescatarians. My team of chefs mostly always accommodates special requests,” Chef Nick said
Chef Nicholas van Riemsdijk started working as a chef since he was 16 years and he has lived and worked in many parts of the world, making his international knowledge on food and cuisine incredibly wide and expansive in nature. He brings these experiences in the Feria kitchen as the executive chef of Radisson Blu Cebu.
Chef Leo Montemayor is the Chef de Cuisine, from Canlaon City in Negros Oriental. Chef Leo has been with Radisson Blu Cebu for 10 years now and he is very proud and happy to work at the kitchen with Chef Nick and the other chefs. He said the team can do any kinds of dishes in collaboration with other dishes especially that Feria has a variety of menus.
Chef Arnel Quilestino is the Sous Chef, from Badian, Cebu. Chef Amel has more than 30 years of experience in the kitchen as part of the staff with all the other chefs at Radisson that can do all kinds of signature dishes.
Chef Jyoti Singh is the Indian Chef at Radisson who’s instrumental in winning the SunStar’s Best of Cebu 2022 Best Indian Food for Radisson Blu Cebu. Chef Jyoti is a quite guy with a cool demeanor. He is responsible for all the Indian menus and dishes at the Feria Restaurant in collaboration with the other chefs for unique tastes.
According to these chefs, they help each other and always work as team. Feria has a variety of menus every day and the team always adhere to the consistency of tastes of whatever they put on the buffet table, with the approval from the executive chef.
“There is a recipe card and description of every dish that we do because we work for excellence, quality and consistency of food tastes at Radisson Blu Cebu, and we are all very proud of our profession and our work. We feed people from the best of our hearts and soul. We respect food and mindful of food wastage,” they said.
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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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You can spend the classic Valentine traditions with fancy dinners, long-stemmed roses, romantic music entertainment and love letters! Café Marco, El Viento or the Lobby Lounge will have a special Valentine feast featuring our international dinner buffet spread. If you choose to experience romance at a thousand feet up with your special someone, In the hotel’s Blu Bar and Grill you can also enjoy it with an exquisite six-course dinner. Your date will get a complimentary long-stemmed rose along with a souvenir photo of this special occasion.
Radisson Blu
Adorn the month of love at Radisson Blu where you can indulge with offers that will sure woo you in together your passionate love ones. You can have couples dining at Feria, where they will serve a delectable dinner buffet with free-flowing beverages and sweet roses. Or an all exquisite and tasteful 5-course dinner presentation of scrumptious dishes paired with glasses of red and white wine. There will also be a dreamy ballads by a live duo at the Lobby Lounge. But if you lover birds are planning an afternoon rendezvous in February you can go over Tea for Two at the Lobby Lounge. Where an exquisite preparation of delightful treats and refreshing tea for twosomes is available daily from 2:00 PM to 5:00 PM.
Harold’s Hotel
A luxurious night with a spectacular buffet spread, live music, romantic ambiance, and a chance to win exciting prizes—all this and more paired up with free flowing Red or White Wine all throughout the night. Tickets at Php 1,088 net per person for the Grand Ballroom and Php 1,488 net per person for the Highlights Roofdeck are now available at the Front Desk. Buy your tickets now and spread luxe of love!
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A savory banquet awaits holidaymakers at Feria, the deluxe hotel’s signature all-day dining restaurant. Diners will enjoy an ambrosial feast of traditional whole Roasted Turkey with flavorful stuffing, slow-roasted US Prime Rib, Visayan Cod Fish, Paella pan, and a Live Red Wine Risotto in a Parmesan wheel station, all deliciously complemented with free-flowing soft drinks, chilled juices, and soda.
This enticing spread is offered for dinner on Christmas Eve, 24 December 2018, and for lunch and dinner on Christmas Day, 25 December 2018, at PHP 1,999 net per person.
Every food lover’s gastronomic journey endures at the lobby, as the premier business hotel’s signature life-sized Gingerbread House continues to charm merry-goers of all ages and sizes.
A well-loved Christmas tradition and a cherished symbol of the holidays, the massive, edible structure delights guests with a luscious line-up of creamy chocolate creations, and richly-baked goodies such as the classic Yule Log, Rum Stollen Bread, and Christmas Fruit Cake.
Radisson Blu Cebu’s Gingerbread House welcomes guests from 9:00 AM to 9:00 PM daily till 26 December 2018.
For inquiries and reservations, please call (032) 402-9900 or email reservations.cebu@radisson.com.
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Radisson Blu Cebu welcomes nature-friendly initiatives as the deluxe hotel announces the elimination of plastic straws beginning 15 October 2018.
As part of its commitment to constantly engage in Responsible Business, the 400-room property has replaced plastic straws with paper straws that meet sustainable paper considerations. These paper straws will be served only upon request, where possible.
This green initiative actively supports the hotel’s greater goal of minimizing its environmental footprint by reinforcing sustainable alternatives in daily operations, such as eliminating single-use plastics, intensifying waste reduction, and increased recycling.
“Implementing a ban on plastic straws across our property is a vital step in the more challenging, yet ultimately more inspiring mission – to protect our environment by reducing the volume of plastic waste around us,” says General Manager Stephan Sieberg.
Radisson Blu Cebu also advocates the recycling of non-biodegradable waste through the collection of discarded plastic and glass bottles.
In dynamic collaborations with the Cebu City Environment and Natural Resources Office (CCENRO), a percentage of these bottles are shredded and turned into compounding ingredients for the construction of eco bricks, while the others are repurposed into biofences – 10-meter long floaters that are wired together and wrapped in fishnets. Biofences are designed to swing loosely underwater to prevent garbage from reaching the city’s coastal areas.
To know more about Radisson Blu Cebu, please call (63 32) 402 9900 or email reservations.cebu@radisson.com.
]]>Up until I entered college, I dabbled in various forms of art. Eventually, because of class requirements and the lack of time, I found myself focusing more on writing. I couldn’t even remember the last time I picked up a paintbrush, or any other art tool.
One fine afternoon, the artist in me got reacquainted with her creativity at Radisson Blu Cebu’s Art Meets Tea at the Dilmah T-Bar.
For the first time in a long time, I got to work with watercolors. Each attendee was given their own handmade watercolor palette, made from the finest artist-grade pigments. The set was completed with high-quality watercolor paper and paintbrushes.
Alessa Lanot of Life After Breakfast conducted the Watercolored Florals workshop. Alyssa is a surface pattern designer and watercolor teacher. Her artistic pursuits have blossomed into collaborations with brands like Havaianas and Toblerone for pattern and print design collections.
Alessa was a patient teacher. She walked us through each step, making sure to check on each person’s progress over time. Soothing cups of Dilmah tea were served while we worked, creating a relaxing atmosphere.
Art wasn’t the only thing that met tea that afternoon, though. Chef Jeffrey of Radisson Blu Cebu infused Dilmah tea into the culinary creations he prepared for us, elevating the creative experience. From savories to sweets, he created art-inspired gastronomic delights.
Chef Jeffrey came up with the Earl Grey Beef sandwich in which the beef was marinated in earl grey tea, and its bread infused with earl grey too. Other afternoon delights prepared were the Almond Rose Sainte Honore, Hibiscus and Black Tea-Cured Salmon Sandwich, Blueberry Pomegranate Macarons, Passionfruit Tart, and a Cheesecake that came with a pipette containing green tea that we could squeeze to get more of the tea’s flavor.
The Green Tea Cheesecake came with vials of green tea, which you can squeeze to infuse your dessert with even more flavor.
Art enthusiasts can explore their creativity by participating in the “Art Meets Tea” workshop series with Coy Barredo on March 17 & 24, and Wiliza Camille Go on March 18 & 25, and April 15. The stylish Afternoon High Tea set will be served, and participants get their own art kit.
Dilmah t-Bar, Lower Lobby, Radisson Blu Cebu
To register, call +63 32 402 9900 or email reservations.cebu@radisson.com
With these date ideas, relive the butterflies inside your stomach and get ready to fall in love with your partner again and again.
Valentine Dinner at the Blu
Food is love, that’s for sure. And Radisson Blu is definitely a smart choice when it comes to romantic dinners.
Bite into love when you celebrate with your soulmate over a luscious dinner buffet or woo your sweetheart with an exquisite 5-course dinner as you toast your time together. You can book your table by emailing or calling Radisson Blu’s reservation department.
Watch Black Panther on Cinemas
To all Marvel fan couples out there, here’s some good news for you: Black Panther will be screening earlier than planned. And the best part is, you can watch the movie on Valentine’s Day.
You can check your favorite cinemas for the schedule. Tickets, of course, will be the regular admission prices.
Indie Date
Spend your Valentine’s Day evening with award-winning indie films that will be screened at Books and Brews, Mango Square. And although this year’s theme is #LoveHurts, it still wouldn’t hurt to show up with your special someone.
Slots are limited so you have can register here. The proceeds will go to the BINISAYA organization and Youth for a Livable Cebu, which means you are directly supporting local filmmakers and Youth for a Livable Cebu Programs.
MINI VACATION
Valentine’s Day is a Wednesday and Wednesday is a weekday. And that can only mean one thing: less people on the beach! This is a perfect cue to get out of town and have the beach to yourself.
There are tons of beaches in Cebu you can choose from. In Club Serena – Moalboal for instance, they can accommodate you with a candlelight beach dinner this Valentine’s Day. Isn’t that magical?
A PARISIENNE VALENTINE
No, it’s not just the wine. La Vie Parisienne has so much more in store for you and it’s going to be perfect this Valentine’s Day. Aside from their Pink Flower Valentine special, you can have fun experimenting with La Vie’s Make Your Own Pasta where you can select the kind of pasta, toppings and sauce you want.
For dessert, you can buy a scoop or two from Gelato and choose from their amazing and unique flavors.
So, question is: how will you spend your Valentine’s Day? Would it be somewhere from our list or adding a touch of your own taste? We’d love to hear it from you on the comments. But remember, Valentine’s Day is just a holiday– you and your partner should make every moment special no matter what day it is.
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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
It’s no surprise, then, that when Radisson Blu Cebu decided to open a Japanese restaurant in one corner of the lobby, finding a chef was the most important item on the agenda. “We had ‘auditions’ for the chef,” marketing communications manager Lara Agua tells me as we settled into our seats at the restaurant’s only long table. “Chef Jeff,” she continues, referring to Chef Jeff Yalung, who ended up at the helm of SUSHISAKE, “flew in from the Middle East and cooked for the management. When they tried his sushi, they knew that he was it.”
Hailing from Nueva Vizcaya, the chef is soft-spoken, but his passion and mastery of the craft is evident as I ask him about his creations. “It’s the sauces and the marinade,” Chef Jeff answers when I ask him about what sets his sushi apart from the many other variations in the city. “They’re all my own recipe. I really think about what goes well with the fish, so that all the flavors come out.”
With ten years of experience in international hotel brands in Ras al Khaimah, Abu Dhabi and Dubai, he had started out as a sous chef who had worked closely with the sushi chef in the kitchen. When the itamae left, Chef Jeff asked to take over the position. Since then, he continues to take inspiration from the cities he’s lived in and the dishes he’s tried, bringing them together to create his own unique take on the Japanese favorite.
The glowing introduction had gotten me especially curious about the sushi. Chef Jeff brings out a selection of makimono rolls to the table, some of which had become fast crowd favorites and the others off-menu specials. “The menu is actually very limited, so when you’re here, ask me for the specials,” Chef Jeff reveals.
“Depending on what we have, we can create something different for you.”
A specialty that’s on the menu, though, is the Dynamite Roll—the roll features tuna, salmon, and white fish fried with tempura batter, all topped with creamy crab and finished off with a flame torch, which presents an interesting combination of flavors and textures that make every bite seem better than the last. Other specialties include the Surf & Turf, an ebi tempura roll wrapped in beef tenderloin and topped with a savory sauce and tempura flakes, and the Special California Roll, what seems like an overflowing version of the staple maki.
The sushi and sashimi presentation of the Chef’s Special can only be described as a work of art—served in a bowl, the sashimi slices are tucked into a circular ice sculpture, each hand-shaped and kept in the freezer overnight, while the sushi sits on a bamboo mat over the crushed ice.
Of course, the other half of the name is Sake, and the restaurants serves up a selection of sakes that are meant to be enjoyed with your food. A waitress came with two varieties for us to try out, but it was the Gekkeikan Sparkling Sake that stood out for its fizzy, slightly sweet taste that complemented the stronger flavors of the fish.
As soon as we finished off the last roll, a trio of desserts arrived—the Sesame Seed Panna Cotta and Coconut Ice Cream, the Mochi Ice Cream, and the Yuzu Tart with Sake Meringue and Green Tea Ice Cream. The combination of tart, sweet and tropical flavors made the selection as much of a palate cleanser as it was to wrap up the meal. “The desserts are prepared at Feria, but only served here,” Lara explains.
With sophisticated modern interiors, the 21-seater SUSHISAKE is the latest addition to Radisson Blu’s dining selection. “We had to think about the cuisine that we wanted to serve, something that would appeal to locals and the tourists coming in,” Lara continues. In the end, the influx of Japanese visitors spurred them to create a dedicated Japanese restaurant. “There was always the Japanese section of Feria, but this gives us the chance to offer a more authentic, more premium selection. Plus, Cebuanos really love sushi,” she adds.
There’s certainly more to love about sushi here. Chef Jeff was right—his sauces and marinades really do make all the difference at SUSHISAKE. By adding different degrees of flavor to the fish and other ingredients, he ensures that everything coming from the restaurant’s open kitchen is a celebration on the palate and, if I may, a work of art.
Radisson Blu Cebu,
Serging Osmeña Blvd. corner Juan Luna Ave., Cebu City
(032) 402 9900
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Here are 5 spots where you can marvel at some of the spectacular Christmas Trees all over Cebu:
Radisson Blu Hotel’s Christmas tree
Radisson Blu Cebu
Upholding to the establishment’s theme, Radisson Blu lights up their Christmas tree with an accent of blues and whites. Radisson Blu’s Christmas tree signals the beginning of the merriest season of the year. In fact, the tree’s ornaments can be bought and proceeds shall help support Smile Train Philippines’ campaign to give free operations to children with clefts.
Cebu City Marriott Hotel’s Christmas tree
Cebu City Marriott Hotel
Marriott Hotel made sure not to miss any beat as it adorned its traditional lush green tree with fiery red bows, flowers and other Christmas trinkets. The bold embellishments of the tree was also emphasized by the hues of silver and gold, giving more life and color to the already glamorous Christmas tree.
Montebello Villa Hotel’s Christmas tree
Montebello Villa Hotel
Kindling a sense of warmth and timelessness, Montebello Villa Hotel’s 14-foot Christmas Tree is bedecked with red and gold decorations that gives their guests the warmest welcome for the holidays. Giving great importance to family and traditions, Montebello Villa Hotel makes sure that everyone feels the absolute joy of the Holiday season.
Shangri-La’s Mactan Resort & Spa, Cebu’s Christmas tree
Shangri-La’s Mactan Resort and Spa, Cebu
Vibrant and highly dreamy, Shangri-La’s Christmas Tree is a true definition of a dream come true. With vivid hues of blue and gold, Shangri-La’s Christmas Tree will make you feel as if you are on a tour with the addition of a miniature hot air balloon on its design.
SM Seaside City’s Christmas tree
SM Seaside City Cebu
Raising it’s bars on a notch, SM Seaside City Cebu’s Christmas Tree awes everyone with its extraordinaire carousel underneath the actual Christmas tree. The 60-foot Christmas Tree was lighted with the presence of Marissa Fernan, Vice President of SM Holdings, together with other special guests. A performance from Cebu Philharmonic Orchestra also set the mood of the night even more aglow.
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