Crimson Mactan’s Cebu Food and Wine Festival Event
June 8th marked the fourth Cebu Food and Wine Festival event hosted by Crimson Resort and Spa Mactan. This time, introducing a one-of-a-kind dine around concept that’s a first for the festival, where guests dined in all four concept restaurants of the resort.
“We want to showcase all the signature restaurants we have, three of which – Azure Beach Club, Omakase by Naoki Eguchi or what we fondly call Aka, and Saffron, we recently just opened. Our guest chefs have been carefully selected as well so they complement the concept of each dining outlet.” shares Crimson General Manager Didier Belmonte.
It’s no wonder many of Cebu’s Spanish families and mestizos all head to Enye first given the caliber and line-up of Chefs – Chele Gonzalez, Fernando Alcala, and Javier Garcia.
Here, guests had different tapas from Chele’s signature lechon tacos, grilled pulpo, croqueta de jamon, and paella de setas trufa y cerdo. Javier Garcia showcased some new items on the menu including the brava potato, salmon ceviche and slow roasted squid stuffed with callos. Guest Chef Fernando Alcala prepared yellowfin tuna tataki, grilled mackerel in laksa bouillabaisse and the crowd favorite – sweet tomatoes in sweet and sour gazpacho.
By the bar, there was no shortage of beverage selection. A wine company provided a wide selection of Spanish wines while Don Revy served both Spanish wines and beers all complementing the wonderful tapas selection.
The newest addition to Crimson’s culinary destination is Aka, the traditional Japanese restaurant that sits right by the resort’s iconic infinity pool. The restaurant helmed by Japanese Chef Masahiro Kinoshita serves ala carte and soon omakase.
During the event, consultant and curator, Naoki Eguchi manned the tempura section, meticulously preparing fresh tempura for guests. He had lightly battered prawns, white fish and sweet potato for the tempura selection. By the kitchen counter, Chef Masa was making sure all had their share of the of the freshest sashimi and nigiri, chawan mushi, zaru udon, yakitori, wagyu beer shabu-shabu, butakakuni, and lapu-lapu saikyo.
Philippine Wine Merchant served all types of Japanese beverage from gin-based cocktails, beer, whiskey, and sake. Each guest had their favorite drink to pair with the delicate flavors of the Japanese dishes.
