Showing posts with label Cebu. Show all posts
Showing posts with label Cebu. Show all posts

Wednesday, June 07, 2017

Classic Filipino Dishes with Modern Twists: The Laudicos Featured at Waterfront Cebu City Hotel’s Uno Restaurant


The Filipino favorite sour soup, the sinigang, is transformed into finger food, taking its basic ingredients and preparing them in a different way. Water convolvulus leaves are coated with batter flavored with tamarind and fried crisp, then topped with milkfish mousse. The favorite merienda item, pansit palabok, is packed into fresh rolls and sprinkled with crushed chicharon from Carcar, Cebu. Then, different kinds of sisig are placed in fried rice wrappers and topped with garlic aioli.
The Sinigang Bites, Palabok Bites and Sisig Baskets are just three items to introduce you to a sumptuous spread of classic Filipino dishes given updates and modern twists; fused with other dishes; or prepared with different techniques and surprising ways by the husband-and-wife tandem of chefs, Roland and Jackie Laudico.
Just in time for the celebration of the 119th anniversary of the declaration of Philippine independence on June 12, and highlighting to the growing interest on Filipino foods in the United States, the Waterfront Group of Hotels is featuring Laudico creations in its all-day dining outlet Uno, which offers international buffet and ala-carte dining.
The food festival, “Uno’s Modern Filipino Taste: A Filipino Feast for All Senses,” will be at the Waterfront Airport Hotel and Casino Mactan in Lapu Lapu City on Mactan Island, from June 8 to August 31, 2017, and at the Waterfront Cebu City Hotel and Casino in Lahug, from June 9 to August 31. It will then be brought to Waterfront Insular Hotel in Davao City in August.
Waterfront has been promoting itself as a prominent gastronomic hub in Cebu City, intensifying into this food festival. It chooses the Manila-based Laudicos for their reputation for innovating on classic Philippine cuisine. The Laudicos have been in the catering and restaurant business for seventeen years, earning a popular reputation. They have been in television shows and chosen to endorse several products. Their culinary careers are crowned with the opening of their own restaurant, Guevarra’s, in San Juan City, Metro Manila.
The Laudicos have professed an advocacy of championing Filipino cuisine, which is currently gaining traction in the United States. They are glad that Filipino food is getting noticed and predicted that it will continue.
For the Waterfront festival, the Laudicos have prepared about sixty dishes, to be featured in Uno’s buffet spread in rotation. These include their signature ones and their takes on popular Cebuano dishes. Many of the dishes are conversation pieces because of their novelty.
The appetizers are curious and delightful. Aside from their deconstruction of sinigang, palabok and sisig, they have the Kinilaw Spoons, local ceviche with kalamansi juice, spices and capsicum emulsion, served on spoons; the Pinoy Maki, maki topped with bigeye scad or matambaka flakes; and Balut Napoleon Shots, pureed duck embryo.
Popular chef Tristan Encarnacion has recently joined the Waterfront food-and-beverage team and contributed the danggit macaron, macaron with laing and dried rabbit fish mousse and shrimps, with is intriguing with the blending of the sweet, the salty and the fishy.
The main dishes featured interesting fusions such as pinaupong nilasing na manok and the kimchi pinangat, the Bicol dish of taro leaves and smoked fish cooked in coconut milk with kimchi. The Kaldereta Pie is kaldereta prepared like shepherd’s pie or more accurately, spicy lamb stew topped with mashed potato and cheese. The San Miguel battered fish with buro cream is fish dipped in batter using San Miguel Beer and served with creamy fermented rice sauce.
In experimenting with Cebuano dishes, the Laudicos have come up with such things as the Ngohiong Cones, the fried rolls, popular as street food, served in fried conical wrappers; and the nilagang bouillabaisse, updated version of the Cebuano fish soup.
The pochero corn chowder is beef stew with corn puree and the fried humba is a drier version of the popular Visayan and sweetish version of the adobo. The Balbacua Uno is slow-cooked oxtail, beef knuckles and skin, and the Puso Surprise is the puso, rice cooked in packets of woven coconut leaves ubiquitous on Cebu streets, but prepared with a sparse filling of meat and peanuts sauce, similar to Batangas tamales.
These innovativeness spill into the dessert spread which has biko made into balls, suman into panna cotta, cream puffs that are actually bicho-bicho with yema and the cheesecake using queso de bola

The looks of these Filipino dished may be different but the flavors are very recognizable. The Laudicos have defamiliarized Filipino cuisine that makes us look at it in a different way and makes the Filipino feast a dining experience that allows surprises, discovery and delight.

Uno Restaurant of Waterfront Cebu City Hotel ans Casino in Lahug
Balbacua Uno
Bicho-Bicho Yema
Biko Balls
Danggit macaron


Fried humba
Fried rice station
Kaldereta Pie
Kinilaw Spoons
Kimchi pinangat
Ngohiong Cones
Chefs Roland and Jackie Laudico with Waterfront Cebu City Hotel general manager Anders Hallden and Waterfront Airport hotel manager Rex Benhur Caballes
Palabok Bites
Pan de coco
Nilasing na pinaupong manok
Pinoy Maki
Puso Surprise
Queso de bola cheesecake
Salt-crusted fish
Sinigang Bites
Sisig Baskets
Suman panna cotta

Monday, January 16, 2017

The Charms of a Southern Cebu Town: Whale Sharks, Old Forts, Waterfalls and Bluewater Sumilon Island Resort


The port of Sibulan, the town next to Dumaguete City, is just fifteen minutes from the airport of the province of Negros Oriental. Here, ferries regularly cross the Tañon Strait from Sibulan to Santander at the southern tip of the island province of Cebu, and vice versa. The trip takes about thirty to forty-five minutes for P65. People from Santander and neighboring towns such as Samboan, Moalboal and Oslob go to Sibulan and Dumaguete to buy supplies instead of Cebu City, which is a four-hour drive away.
            The water of Tañon Strait near Cebu is lucent, and dolphins, whales and sharks are regularly sighted here. By the shore of Oslob, fishermen have been interacting with whale sharks, tuki in Cebuano, feeding them krill like they are pets.
The southern part of Cebu is sleepy and rustic, in contrast to the province’s capital, Cebu City, about 125 kilometers away, which with the adjacent cities is the Philippines’ second largest urban area. Tourism has been sporadic save for Moalboal, which is known for its dive sites. Recently, Oslob has seen rapid development and vibrant tourist influx after travelers discovered the whale sharks that frequent its waters.
            In the country, the town of Donsol in Sorsogon has been long popular for whale shark watching and interaction. Now, Oslob is suddenly in the limelight, offering a surer and closer sighting and interaction. Although guidelines have been set, the way they conduct the interaction has also often drawn criticism, particularly the fishermen’s feeding of the sharks to bring them closer to the tourists. The impact on the sea creatures still cannot be ascertained and is being studied. One thing is sure though: Oslob has experienced a boom. The barangay of Tanawan, where the whale shark tourism is concentrated, has been bustling with visitors and has seen several constructions of resorts and other kinds of accommodations. The whale shark tourism also affected other areas as tourists began to discover and visit other sites in southern Cebu.
            The whale shark tourism started at around 2012, surmised EJ Barretto, resident manager of Bluewater Sumilon Island Resort. He said it has drawn attention to other tourist attractions that have been unnoticed before.
            “The start of the tourism on whale shark watching changed the resort, as well as the town of Oslob and the province of Cebu,” he said.
            Located on the coralline island of Sumilon, part of the barangay of Bancogon, Bluewater Sumilon Island Resort is most likely the only luxurious and well-appointed resort in southern Cebu. It occupies about seventeen hectare and developed about eight hectares of the 24-hectare island just off the shore of southeastern Cebu. The area was the first marine protected area in the Philippines and was made a fish sanctuary in 1974 under the guidance of Silliman University Marine Reserve.
            Charming villas nestled along the rocky shore, which contain modern amenities and sport a lovely contemporary design infused with Filipino sensibilities and details, which can be also be found in other Bluewater resorts owned by the Alegrado family of Cebu and Bohol.
            The Alegrados started in the hospitality industry with opening of the Almont Hotel in Butuan City in Agusan del Norte in 1983. In 1989, the family established Maribago Bluewater Beach Resort in the sitio of Buyong, Maribago, Lapu-Lapu City, on Mactan Island, Cebu. Bluewater Sumilon Beach Resort opened in 2005, furthering the Bluewater brand of which the resort in Panglao, Bohol, is the latest property.
            Among their resorts, Bluewater Sumilon resort has been the most private and serene, being the only property in an uninhabited island of a languid town. The attractions of the resort include a white-sand beach and another one at another part of the island, which changes shape and location. There is a mangrove-fringed lagoon within the resort where one can go kayaking and fishing.
            One can also go trekking through the forest of the island and espying on birds. At the southern part, trekkers will discover a lighthouse inside a protected tree park and a 19th-century watchtower or baluarte, used to look out for slavers and marauders.
            The resort also offers tours around the area, visiting waterfalls, heritage sites and other attractions. Tourists can also watch dolphins in Tañon Strait. Other water activities are boating, snorkeling and diving.
            The rooms are one of the best parts of Bluewater Sumilon. Starting with fourteen villas, it now has twenty-nine rooms—fourteen deluxe villas, twelve premiere, two one-bedroom and one two-bedroom. Additionally, if one desires to rough it out but without the usual inconveniences, the resort offers a chic kind of camping—glamping. One area has pre-pitched tents with electricity and accessibility.
            The Pavilion is the largest structure in resort, an octagonal hut with thatched grass roofing. It houses the restaurant that serves of local and international cuisines with a panoramic view of the swimming pool and the luminous sea. Notable are their seafood dishes and their innovative takes on local dishes such as the adobo rice served inside a bamboo cylinder, lamb shank caldereta and the suman panna cotta. The resort also regularly prepares buffet feasts on the beach and occasionally a lovely private dinner at the sandbar. One feasts on grilled squid and prawns with lamps dangling from a bamboo pole over the table and swaying in the sea wind, surrounded by the sand, the sea, the darkness perforated by distant lights and the sound of waves.
            Diving has been the main activity before the whale shark interaction, said Barretto. Also, the occupancy was middling. Now, it dramatically increased that they are almost always full. Day tours have also dramatically increased, and usually these are the whale tourists. Because of the increase in clients, the resort is now expanding to add more rooms. Filipinos still comprise the biggest slice of the market with about more than half, followed by the Chinese, a recent development.
            Aside from the resort and the whale sharks, many of these tourists explore other sites in the area. The most popular is the town proper, especially for heritage lovers. The town proper has retained the old provincial air with church and its environs forming the most important heritage zone of Oslob. Facing the sea, this area was also developed into a tourist complex, with the preservation of the old structures and the building of a small museum. At its heart is the 19th-century buttressed Church of the Immaculate Conception, constructed of limestone and coral stone, as with most churches in Cebu and many parts of the Visayas.
            Just across it is the Cuartel, also made of coral stone. The building was erected in late 19th century as a barracks for Spanish soldiers, but was not finished until Spanish occupation ended in 1898. Also in the area are the ruins of a watchtower, built in 1788. It is part of the series of old Spanish-era watchtowers along the shores of southern Cebu to look out for marauding pirates and invaders. Also, the church stone walls or fences are still largely intact.
            On the other hand, the museum contains pieces of furniture, utensils, daily implements, etc., giving visitors glimpses of life in the olden days.
            Aside from the town proper and Tumalog Falls within Oslob, tourists explore as far as Samboan for the Aguinid Falls. The falls has several levels, and the adventurous challenge themselves to climb the higher levels with guides and ropes already in place. Here, Bluewater Sumilon can arrange a Boodle Fight-style lunch to complete a nature adventure experience.

             With Bluewater Sumilon Island Resort as base, the offerings of southern Cebu are opened up for the tourists with a range of experiences that can be exhilarating.