Ramen and more at Marco Polo Plaza Cebu

Everytime I find myself in Cebu City, I make it a point to drop by Marco Polo Plaza Cebu. And as always there's something new waiting for my palate.

This time, I had gastronomic fun at the Asian Station concocting my own ramen. This bowl has noodles, cabbage, shallots, mushrooms, shrimps, century egg and laksa soup base. Now that's a ramen!

Also new was the mango-citrus cooler with bits of "everything", if I heard right. It had the right mix mango and orange (and other citrus) that gave refreshing drink complementing these "food-tasting" portions I got at during the lunch buffet Cafe Marco.

As it was one day before Valentine, Cafe Marco was garbed in the most romantic way - with an arch of fresh flowers at the entrance greeting the diners.

And then the buffet captured my attention - as always.

Here's the Salad and Appetizer station with lots of healthy options. One can choose from the already prepared...

... or you can mix your own concoction with the wide variety of fresh greens and dressings, maong others.

Breads, cheeses, jellies and cold cuts got a corner of their own that had me checking almost every nook.

The Japanese Station was nearby and I said hello and met their sushis and other offerings with gusto.

One of my favorite stations was the Chinese Corner as it offers almost all facets of Chinese cuisine.

Traditional food like braised, peppered,fried, hot and spicy, etc had its own side - with me getting some sampling portions from each.

The roasting station had the Peking Duck say "quack"...

The Dimsum corner never fails to get my gastronomic attention and this time I also got some Yang Chow rice.

One of my faves is the Hainanese chicken and was among the first that got into my table. I just love the simple yet delicious combination of the Hainanese rice (I added more broth) and the juicy chicken with the dips I made as toppings.

Filipino cuisine is always a mainstay at the buffet and of course there's Lechon Cebu among others.

Paying homage to one of Cebu's cooking claim to fame - SuTuKil (for sugba (grill), tuwa (stew) and kilaw ("cooked" in vinegar)). there's the Sugba station with an assortment of food to be grilled. Meat, seafood, vegetables and more line up waiting to be picked up and cooked on the grill!

I was only able to capture this Ratatouille on the Western station as most of the food were already gone when I got there. And I have to get some as it packs in some vegetables and also a way to remember the animated film of the same title.

DESSERTS! Now where to start? On display were lots of cakes, pastries, mousses and a wholote lot more.And there's more in every step you take as this station is among the most popular.

There's also a Chocolate fountain for those who want to have desserts injected with with more fun and lots of indulgence.

And here's what reached my table, well some of them anyway, as I had may trips back and forgot to take pictures. God thing I had this plate covered most on this plate were my favorites that day.

Speaking of favorites, it won't be a complete Cafe Marco experience without their delicious and indulgent Malicious cookies. This time made even more special with a cup of latte with a special hashtag to end the day.

It was another satisfying day of gastronomic fun - the Marco Polo Plaza Cebu way! 'Til we eat again, Marco!

Cafe Marco at Marco Polo Plaza Cebu

Cebu Veterans Drive, Nivel Hills, Apas, Cebu City 6000 Philippines

Tel. Nos.: (6332) 253 1111 Manila (632) 887 1263 Fax. (63 32) 234 8170

Toll Free | Philippines 1-800-111-00-995 | Thailand 1-800-852-0332 |

Singapore 1-800-101-2242 | China 4001-201-481

Website: www.marcopoloplazacebu.com www.marcopolohotels.com

Email: mpplaza@marcopolohotels.com

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece por...

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

Pancit lomi and pan de sal in Oton

A road and food trip a few months back ended in a simple but delicious treat in the town of Oton. Right beside the town market is an assuming bakery that also serves quick orders of pancit - bihon, guisado and lom i, among others. Owned by Mr. Wilson Esperancilla , the bakeshop has a typical bakery ambiance - lots of goodies and people comes in droves to buy them. Their pancit lomi is a best seller and I enjoyed every spoonful of it. From the thick and flavourful sabaw to the the thin (in contrast to the thick ones usually used) noodles plus the meats and toppings, it was one delicious treat - all in a bowl. Doubled with one of the best tasting pan de sals I've had recently, it was surely a perfect food trip to end our road trip. Bon voyage meets bon apetit!

Ubad 101

Ubad sold at the Santa Barbara Public market. This is different from ubod but practically the same. Confusing? Well ubod is the pith or the center of a coconut tree while ubad is the pith of a banana tree. To have an ubad means a whole banana tree has been cut down and stripped to bare its center. So goodbye to banana fruit, leaves and heart. To prepare an ubad for cooking, first thinly slice, around half a centimeter, the cleaned pith (must be very white and sized like a fluorescent lamp to be sure of the quality.) . Then using a barbecue stick, remove web like fibers "interconnecting" these slices (these are actually hardened banana sap). When finished you can crush is into smaller pieces and add to your cooking. Ubad is mostly used as extender to the usual meat and vegetable dishes, the most famous of which is the ubad-kadyos-chicken combination. Another dish that goes well with ubad is the usual ginisang monggo . With pieces of pork and malunggay as ...

FLAVOURS OF ILOILO

Search This Blog