whereat cebu sept 15 - nov 15 2012

The resTauranT Issue OF CeBu’s PreMIere LIFesTYLe DesTInaTIOn MaGaZIne

Where AtCEBUSEPTEMBER 15 - NOVEMBER 15 2012

Heart and Soul

Dining with The Abacá Group

Meet the Mango

10 Quick Fire Noodles

Cebu Sizzles

WHERE AT | SEPTEMBER - NOVEMBER 2012

Editor MariCris B. Encarnacion

Art dirEctor Butchie D. Peña

StAFF PhotogrAPhErS Erwin Lim, Dan Douglas Ong

EditoriAl ASSiStAnt Fabienne Bucher

contributorS Chubby Atillo, Maybelline Te

Print Production CGKformaprint, Inc.

Heart and Soul

Where AtCEBUSEPTEMBER 15 - NOVEMBER 15 2012

2 | listEn

T here are many restaurants that serve good food, good enough when you are going just to eat. But when you go to dine, it is a complete experience that you are looking for – great food with an ambiance to match, impeccable

service and prices that don’t make you feel like you’ve been robbed. For our restaurant issue, we’ve turned the spotlight on the Abacá group. Jason Hyatt, managing partner, is single-minded in bringing a memorable dining experience to his customers. He has set the bar for Cebu dining to a level of sophistication previously reserved only for big cosmopolitan cities. But he doesn’t do it alone. His team of chefs —Wade, Aimee, Jessa, Lourdes, Marienil and Japeth put their collective hearts into their cooking, churning out dishes made with food love.

Justin Uy of Profood International has propelled his company all the way to being the country’s largest exporter of dried mangoes. Their new Visitor’s Center

showcases their growth from cottage industry

to big business. In HipHopping,

his daughter Daisy takes us on the new Mango Tour, an informative

and fun romp through their state of the art facility.And finally in Dossier, we had noodles. We asked,

listened and tasted to come up with our list of 10. After all of that eating, it is my fervent hope that Erwin and I are blessed with long life 10-fold to make up for the added girth.

Passion is key to achieve success. Something done without heart is not worth doing at all. I said that.

Where at Cebu is published bi-monthly by Where At Freezines, inc.901 Sage house, 110 V.A. rufino Street, legaspi Village, Makati city, Philippines

Please email us at [email protected] for your comments and advertising needs. We are now on : Where At cebu

3 | INSIDE


Scene4 MYOH Cebu 2012 Ancient Worlds

Diversions6 Events that matter in and around Cebu

Handpicked8 Currently Coveting

Noshing10 Vive le France, Tymad Bistro

Hip Hopping 14 On the Mango Trail, The Mango Tour at Profood

Where AtCEBUSEPTEMBER - NOVEMBER 2012

Tavolata, the newest restaurant of the Abacá group.On Our Cover The chefs of the Abacá group.Photograph by Erwin T. Lim

Spotlight18 And the Feast Goes On, The Abacá Group

Dossier24 10 Quick Fire Noodles, Strictly Asian

Where28 Our directory of services and places in and around the metro

Big Help30 A few tips on visiting Cebu

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18

4 | scene


Ancient WorldsThe oldest existing camera club in Cebu, the Cebu City Images Camera Club, together with SM City Cebu unveiled a very rare exhibit dubbed “Ancient Worlds” at the Northwing Atrium. The exhibit showed some of the most ancient cities of the world.

MYoH cebu 2012Havaianas marked its 50th anniversary with the highly anticipated annual Make Your Own Havaianas (MYOH) Cebu 2012 at the SM City Cebu Northwing Atrium. At the special preview for Havaianaticos, A.L. Amizade’s Leanne Florendo and Aimil Sarmiento, the ladies responsible for bringing Havaianas to Cebu and the rest of Central and Eastern Visayas, toasted to the brand’s golden anniversary.

Maybelline Te and Joanna Maitland-Smith Lhuillier

Mia Arcenas Anna HyattAimil Sarmiento and Leanne

Florendo at the Havaianas History Exhibit

Jen Amigo, Tata Mempin, Marissa Fernan, Marmie Wistehuff and Michael Jo Romero Vergara and Erwin Lim

Rosemarie Chu, Beverly Stafford , Elena Chua, Susan Lua and Joy Siguan

Above: Featured were places listed as UNESCO World Heritage sites. Below: An

exhibition of personal photos of the members.

Martina Genco, Izzara Ugarte, Christelle Dychangco and Sara Aboitiz Toasting to 50 Years of Havaianas

Carlito So and Gordon Alan Joseph


6 | DIVERSIONS6 | DIVERSIONS

GO EDUCATION ROAD SHOWSeptember 22 & 23, Mall HoursThe Event Centre

GEAR AND GLAM 5: LARGER THAN LIFEOctober 5, 6:00pmNorthwing AtriumExhibit Dates: October 6-7Mall Hours

KOREAN FESTIVALOctober 5-7, 6:00pmNorth Covered Parking Area

KOREAN MOVIE FESTIVALOctober 3-7Cinema 3

Halloween

SM CITY CEBU

The city gets spooked up in costumes and trick-or-treats. Hotels, restaurants, bars and malls celebrate in the great American tradition.

All Souls DayThe entire country stops to honor the dead. People flock to cemeteries to visit their loved ones.

ART ATTACK CRAZEOctober 7, 10:30am-7:00pm

PINK ROOM: BREAST CHECK-UPEvery Tuesdays and Thursdays of October 3:00-6:00pmMall Clinic, 2F Northwing

PINK SYMPHONY BY “BAIHANA”Every Tuesdays and Thursdays of October October 12, 6:00pmNorthwing Atrium

PINK YARD SALEOctober 12-14, Mall HoursMain Mall fronting Tela Fabrica

BDO DEALS ON WHEELSOctober 19-21, Mall HoursNorthwing Atrium

PINK CHAIR AUCTIONOctober 22-November 4, Mall HoursNorthwing Atrium

where at | JaNUarY - MarCh 2011

8 | handpicked


Sway by Luisa Robinson

Cebu’s Finest

Not So Guilty Pleasure

A floor lamp designed for Hive, it is inspired by an image of a bunch of thin trees that shift with the wind. Sway features long powder-coated metal stems topped with firefly-looking shades that are made of Tyvek paper painstakingly hand-folded by craftsmen. The paper shades cover powerful LED bulb strips

that when lit, cast interesting shadows.Luisa Robinson Atelier, 8 SN Bldg., Hernan Cortes St., Mandaue City, open

Mon-Fri 9:00am to 5:00, call tel. (32) 236 5840 for an appointment.

Imagine this, chewy strips of world famous

dried Cebu mangoes dipped in velvety dark Belgian chocolate. It does exist, Mango Chocolate by AEO, individually packed and sold in gorgeous boxes of 12s and 24s. Served on

international business class flights of Philippine

Airlines and exported to Japan. Now available in

select locations in Cebu.Kultura, 1st Level,

The Northwing, SM City Cebu; Café Elysa, Pari-an;

Aura, 2F LDM Building, Banilad

Golden Spoon is frozen yogurt that tastes just like soft serve ice cream, a real treat with less guilt? Well, it’s a different story with all the fixins but a little indulgence now and then won’t hurt. Buy a cup, be an artist and create your own frozen masterpiece. Golden Spoon, 1st Level, The Northwing, SM City Cebu

Made of lightweight foam-injection molded-EVA, Native claims to be the lightest and most comfortable shoe available in the market today. And to make things even better, it “molds to your feet, is antimicrobial and odor resistant”. Native, 1st Level,The Northwing, SM City Cebu

8 | handpicked

Top picks for The ‘ber monThsCurrently Coveting

Go Light, Get Native

10 | noshing

where at | SePteMBer - NOVeMBer 2012

10 | noshing

Clockwise from top left: The bistro’s interiors are clean and simple; Norwegian Salmon Crepe served with fresh cream and lemon; Savory omelettes are a great all-day dish; Chocolate parfait (French for perfect) is served with a fresh fruit coulis; The chiller is filled with French pastries that are baked fresh

daily; Tarte aux fraises are made using only the best and freshest strawberries.

A good friend and Where At Cebu’s regular contributor May Te tweeted, “Having freshly baked croissants at Tymad. Feels like I’m

having breakfast in Paris.” It could be the aroma of butter that wafts through the entire restaurant or the steady stream of French nationals that come and linger for coffee and conversation that transports you. If you sit still long enough and imbibe the atmosphere, you will quite possibly forget that you are in Cebu.

Tymad Bistro’s chef owner is Philippe Estienne, a native of Provence, a region in the southeast of France. Before coming to Cebu, he owned a successful restaurant at La Ciotat in the Côte d’Azur, cooking there for about 6 years. He came to Cebu largely because of the constant prodding of a good friend who promised he would have the perfect lifestyle on the island. When asked if he did find what he was looking for, Philippe laughed and shrugged his

shoulders, leaving you to guess what his real answer is.

When the bistro opened in June 2011, the center of the menu was crepe offered with more savory choices than sweet. (For the uninitiated, a French crepe is a very thin pancake that originated in Brittany, made with wheat flour or buckwheat flour.) Tymad’s crepes are galettes that are unsweetened and are made with buckwheat flour, giving it a light brown, almost mocha color. They are delicately tender to the bite with a mild flavor of eggs that serves as a perfect foil for the different fillings that include meat. Today, the menu has expanded considerably, with entrees that pay respect to local ingredients. The brochette of Lapulapu Tomato Provençale is perfectly cooked and seasoned, crusty on the outside and succulent on the inside, skewered together with a grilled prawn for that added flavor dimension and a touch of Béarnaise sauce to make it quintessentially French. The showcase chiller, filled with a generous

selection of French pastries is a winner, attracting the likes of our sweet-toothed photographer Dan Ong. The croissants and pan au chocolat are baked daily. They are irresistibly buttery, crisp, flaky and – I hardly ever speak in superlatives for fear of backlash but it must be said – the best that you will ever find in Cebu. So okay, I will go out on a limb here and say the best that you will ever find in the country. Well, if Jason Hyatt of Abaca fame says that it is the best in Asia, I might as well claim the Philippines confidently.

No one can cook French food better than a Frenchman, with food passion thrown in for good measure. Thank goodness for chefs like Philippe whose sense of adventure makes it possible for our palates to travel the world by just driving around the corner.

Tymad Bistro is on Maria Luisa Road, Banilad. Open Tuesdays to Sundays (dark on Mondays) from 7:00a.m. to 10:00p.m. Call (32) 239 7385 for reservations.

Vive le France

BY MARICRIS B. ENCARNACIoN phoTogRAphS BY DAN DouglAS oNg

11 | SM SHOPPING

Follow us on Facebook: SM City Cebu (Official) • Free

North Reclamation Area, Cebu City, • Tel. Nos. (032) 231 3446 to 47 and Fax No. (032) 231 2079

Car TruCkuGF Main Mall

LeT’s FaCe IT3F Main Mall

sMILe DesIGns2nd Level, The northwing

Harbour CITyLGF Main Mall

LTo2F Main Mall

MajesTIC CHInese CuIsIne3F Main Mall

CITyDenT DenTaL speCIaLTy

2nd Level, The northwing

Take care of your health and your personal business conveniently. Shop and dine comfortably.

Find EvERyThiNg you need

InForMaTICsLGF Main Mall

ICe CasTLeLGF Main Mall

Crb DerM CenTer2nd Level, The northwing


12 | sm shopping

Casual Style Hang Ten

UgF Main Mall

Beltgiordano

UgF Main Mall

iPad Bag HabagaT

LgF Main Mall

Sidewalk SurfersSanUk

1st Level The northwing

ALL ABOUTMENFashion, tech and old-fashioned play for the man in your life

First Aid Kit roSe PHarMacy

UgF Main Mall

WinPad MSi

2F cyberzone

Gaming HeadphonesPc QUickbUyS2F cyberzone

Chess SetSandee

2nd Level The northwing

Kettlebells SPorTSHoUSe UgF Main Mall

13 | sm shopping


Music is food for the soul and men take their music seriously. As for sports, it’s all part of the game.

MuSic, SPOrtS aNd MeN

ForONlyladiEs

Go glam, look smart, always stay in style.

Galaxy S IIISave n’ earn 2F cyberzone

Shoesviva

UgF Main Mall

ShoesLe donne

2F Main Mall

Leather SiMon

2F Main Mall

Clutch ProMod 1st Level

The northwing

BanglesgeT LaUd

2F Main Mall

LBD ProMod 1st Level

The northwing

Jacket & JeansProMod1st Level

The northwing

RinggeT LaUd

2F Main Mall

WristwatchWaTcH

rePUbLicUgF Main Mall


14 | HIPHOPPING16 | HIPHOPPING

No mechanical peeler is available in the market so peeling mangoes is still done by hand at the rate of 3 to 6 seconds per piece.

14| HIPHOPPING


15 | HIPHOPPING

On the Mango TrailBY MaYBelline Te phOTOgraphs BY erWin T. liM

Living in Cebu amidst the golden bounty of our famous mangoes has been a sweet pleasure that we constantly revel upon and take pride in. Until I left home, I didn’t realize how the naturally sweet and perfectly chewy goodness of dried mangoes could

quell the stirrings of homesickness. There are many dried mango producers in the city but no one has taken it to the level Profood International Corporation has. From an idea that germinated when an aunt made some delicious dried mangoes in her home kitchen to its humble beginnings to what it has become today, the leading exporter of dried mangoes, controlling 80% of total dried mango export from the Philippines.

The Profood Gallery and Mango Museum Tour officially opened February 15, 2012. It was established to show tour-ists and locals alike how the world-renowned Philippine dried mango and other fruits are processed at Profood’s state of the art facility. Our tour guide for the day was Daisy Uy, Vice-President for Sales & Marketing and the brainchild behind this latest venture. We sat on cast furniture made of crushed mango seeds while waiting for our tour to begin.

The tour starts with a 15-minute video clip in either of two theaters, a smaller 40-seater and an impressive 140-seater. An animated clip tells an entertaining but factual story about The Mango, our national fruit, also locally known as the carabao mango. It is popular for its sweetness, dietary fiber, vitamins, minerals, and antioxidants. It takes approximately twelve years for a tree to grow fully from seed, yielding about 10,000 mangoes per tree every harvest


16 | HIPHOPPING

Above: a high degree of sanitation is maintained in the slicing area. Left: The manufacturing facilities of profood can process up to 80 tons of mangoes a day.

at maturity. Grafting reduces this to half the time but only yields about a thousand per tree every harvest. It takes about four months for a tree to produce fruits from the first day of blossoming. The combination of our climate and soil produces extraordinary mangoes that are known for its taste – a combination of juicy, sweet and tangy. Since it is less fibrous and has a thin peel, it is more succulent and meaty compared to other varieties. For the uninitiated, the video also illustrates how a mango is eaten. The second

video clip is a concise preview of the tour showing the different facilities and processes that all the products go through before they are shipped worldwide.

We got into our designated electric car to look around the factory and immediately chanced upon a farmer bringing in baskets of mangoes at the 24/7 fresh fruit receiving area that is as big as a soccer field. The ripening area is just as cavernous and we saw bunches of coconuts piled up in metal basins.

From there, we went up a viewing area to see a frenzy of washers, peelers, and slicers in waterproof uniforms. The washing area is outfitted in plastic and steel to ensure cleanliness. Fruits are only washed in water. The peelers (who can do 3 to 6 seconds per mango) and slicers were a sight to behold. Fast peelers are compensated for every kilo of output aside from their base minimum wage. Batches are numbered and controlled to ensure safety. The mangoes go through a pasteurization and standardization process before they are prepped for drying. Depending on the orders they are serving, they go through different processes before they are placed in the oven, a step that takes about ten to twelve hours.

Once dried, the mangoes go through a cleansing process in a machine. Before quality controllers can enter


17 | HIPHOPPING

Above from left: Mango cars take guests through the manufacturing facilities; The editorial team poised and ready to start its tour; and the tour ends at the profood gift shop.

The Mango Museum tells the profood story from its humble beginnings in the 1970s through decades of tremendous growth to its success today.

the enclosed facility, they change into special white uniforms and follow a checklist of to dos before they pass through the automated checkpoint. The checkers pick through the mangoes for inconsistencies before these pass through an x-ray machine that can detect tiny imperfections too small for the human eye. Those that pass the x-ray check go through the metal detector and weight machine before they are sealed into individual bags. Balanced with technology, ingenuity, and specialized skills of the workforce, everything happens all too quickly and

seeing everything come together to produce their wide array of products is quite a sight to behold.

We return to the gallery to see an illustrated timeline of the company and its achievements and awards along with some fun mango facts. There is a replica of the world’s biggest mango from Iligan at 3.5 kilos. One wall impressively features all the products they carry as well as those that they manufacture for other brands worldwide. The hour flew by quickly. We ended our tour at the one stop

pasalubong shop where all Profood products are sold at factory prices along with the best of Cebu souvenirs.

Hours: 9:00 a.m. – 5:00 p.m.Tickets: Adults Php200.00, Children Php100.00*Please call ahead to make reservations.

Profood Gallery GiftshoppeV. Albano St., Maguikay, Mandaue CityTel. No.: +63 32 520 9349 ; +63 32 346 1228 loc 301email: [email protected]


18 | SPOTLIGHT

Tavolata’s main dining area is a gorgeous space that combines its modern industrial look with earthy wood and floor-to-ceiling drapes that soften the feel of the hard surfaces.


19 | SPOTLIGHT17 | SPOTLIGHT27 | SPOTLIGHT

Goes On

AndThe Feast

By MARICRIS ENCARNACION | phOTOGRAphS By ERWIN LIM


20 | SPOTLIGHT

“My career is to nourish people.” – Jason Hyatt

One resort, four restaurants and another one in the works, the Abacá group is nowhere

near done. Jason Hyatt is the group’s managing partner and the soul that drives Abacá. A chef by profession, his culinary career began at the age of 22 as a student at the renowned New England Culinary Institute in Montpelier, Vermont, USA. Armed with a vision and a plan, he traveled through the great cities of the world, taking advantage of the opportunity to cook in the best kitchens. He found his way to Asia in 1999, running his own kitchen for the Lan Kwai Fong group in demanding Hong Kong. When he left in 2005, he was the Working Group Executive Chef and the man behind Lux, an 85 seat high-end trendy contemporary American grill that was voted top 50 restaurants in Hong Kong in 2003/2004/2005, attracting a loyal following of local and

international clientele. He moved to Cebu from Hong Kong, eager to take on the challenge of putting up a luxury boutique resort and restaurant.

AbacáJason Hyatt was regarded as bold, brave and thought of by his detractors as bordering on the foolish when he opened Abacá, the restaurant, in late 2006. What he offered was a pricey place that had no air-conditioning and was a 45-minute drive from the center of town. Everything about it was anathema to Cebu locals who were accustomed to getting bang for their buck and traveling no further than 15 minutes from their driveway. Immediately, he drew the curious who tried his food and saw how gorgeous the place was, then turned them into converts. Word of his food, succinctly described by Jason as “simple, basic food done well”, spread fast and furious, success coming more quickly than he expected. Abacá was packed night after night, the reservations waiting list growing by the day, walk-in diners being turned away at the gate. He

caught Cebu’s attention. By the time the resort opened in 2008, Jason had single-handedly redefined Cebu’s dining landscape.

Abacá brought in foreign chefs to head the kitchen, people who understood the food that they served, modern Californian cuisine that required the freshest high quality ingredients. The rest of the kitchen staff, on the other hand, were locals from the nearby community who had no cooking experience. Jason was working with an empty but clean slate. Jessa Marie Intong, Marienil Wagwag and Lourdes Frances Abella all started at the salad station while Japeth Abing was a dishwasher. He taught them hard and trained them well. Tears were not uncommon and they were unanimous in declaring that at the end of every working day, they wanted to quit. They recognized though that while Jason was a tough teacher he was also a gracious boss and if they worked hard and learned quickly, they could look forward to a bright future. So every morning, they would return. Six years

Clockwise from left: The menu is a flexible list that is expected to adjust to changing ingredients; Table settings are simple and uncluttered, adding to the contemporary elegance of the restaurant; Bucatini Amatriciana with pancetta, guanciale and pecorino; Lighting is a striking feature of

Tavolata’s interiors; and Trio of Bruschetta - chicken liver with guanciale, white bean with roasted peppers, whipped ricotta with tomato.


21 | SPOTLIGHT

later, they are highly skilled and head their own kitchens.

Marienil Wagwag is the kitchen’s supervisor at Abacá while Glenn Ylanan is the General Manager. Glenn has been with Abacá from the start, preferring though to keep a low profile and refusing to draw attention to his role in the group. It must be said, however, that Jason considers Glenn “a lifesaver that is every bit as much of Abacá as we are with his pure dedication, warmth and foresight.”

Maya Mexican Restaurant and Tequila LoungeRiding on the success of Abacá, Cebu waited with bated breath for the opening of Jason’s second restaurant. Maya opened in the middle of 2009, introducing a concept that had never been done – authentic Mexican food, a killer 100% pure agave tequila selection that is the largest in the country, interiors that are handsome and well put together.

Cebu’s social set converged at Maya, turning it into Cebu’s hottest lounge

Left: Wood fired prime Angus Ribeye with asparagus. Below: The deck at Abacá takes advantage of seafront views, the restaurant’s perfect lounging spot.

bar in the city. The tequilas were taking center stage. And while Jason was happy with Maya’s overwhelming reception, he wasn’t too thrilled that the food was drawing less attention. He lost no time in trying to find a balance between restaurant and bar, directing focus on the lengths that Maya takes to keep the food true. He takes pride in

the fact that only real Mexican chilies are used and that the tortillas use corn masa flour and are hand-made in-house with a specially brought in tortilla press.

Japeth Abing and his crew are in the kitchen, executing a Mexican menu whose breadth and width are unequaled

in authentic flavors and choice. Its buzz has gone outside Cebu and not surprisingly, it has become a must-visit destination for many people from Manila that come visiting.

Á Café With the addition of Á Café in 2011, Abacá had become a full-fledged group


Clockwise from aboveand top left: Abacá’s little sister A Café is a cozy bistro that serves elegant comfort food; Classic Eggs Benedict; and Braised Brisket - A Café’s version of “pot roast”

22 | SPOTLIGHT

of restaurants and resort. Regarded as Abacá’s little sister, the city café started by serving a few of the flagship restaurant’s classic dishes plus an interesting selection of sandwiches, salads and entrees.

It has a sleek masculine look, casual but handsome, a bistro feel that works well with business lunches as well as dinner with friends. Its hearty skillet breakfast, fluffy pancakes and ways with eggs give Cebu one of the best breakfast and brunch alternatives. (I must confess that it is a personal favorite for Sunday breakfast, the early morning sunlight softly wafting through the windows, your steaming cup of coffee served in a double walled glass mug and the perfect poached egg

– tender at the cusp of firm with a yolk that runs thick like lava when pierced with a fork, rounding out the start of the day.)

Its menu is dynamic, changing every so often to include dishes that incorporate new ingredients. It serves to keep regulars curious and interested, and allows the chefs to showcase what they know to be good. Lourdes Abella heads the busy kitchen that is just a few steps away from Maya.

TavolataThe newest feather on the group’s cap so to speak is a trattoria that Jason emphatically states is “NOT (emphasis his) an authentic Italian restaurant nor is it Italian inspired”. Instead, it is

good food that is prepared with “the finest Italian ingredients and Abacá sensibility”. Opened in August 2012, Tavolata is Cebu’s newest curiosity, with guests expecting to get the complete dining experience that the Abacá group’s reputation promises.

Its look is sleek, chic and contemporary; a modern combination of floor to ceiling glass, rich medium toned wood and industrial metal. Its lighting, an essential component of all of the Abacá group’s restaurants, is fashionably stark, with bare bulbs that make a statement that is confident.

The menu includes hand-made fresh pasta, extruded in-house and pizza with a crisp dough that is tasty enough


23 | SPOTLIGHT

to stand by itself. Entrees come in the form of specials that change according to the availability of ingredients. Jessa Intong is the supervisor in the new kitchen and currently faces the biggest challenge among her contemporaries.

The Abacá GroupCompleting the group’s culinary team are Wade Watson, Executive Chef and Aimee Tran, returning chef. Aimee was at Abacá Restaurant and was the opening chef for Maya before leaving to cook in Europe’s kitchens. Wade, on the other hand, moved from Hong Kong to join the group 3 years ago. They share Jason’s vision for Abacá, which is to bring the best possible all-around dining experience for its customers, providing good food done

well in a setting that thoughtfully creates the right ambiance at a price that the customer is more than willing to pay.

Jason Hyatt declares, “We didn’t come here to be average.” and it shows.

Visit www.theabacagroup.com

Clockwise from top left: The mezzanine of Maya has rich wooden floors and wrought iron Mexican touches; New yorkian “wet burrito”; Meltingly tender Carnitas - 6-hour slow roasted pork shoulder with chilies and coriander; plancha pollo - achiote marinated chicken; and on the ground floor of Maya is a table for more intimate dining that is not confining.

Abacá Restaurant + Boutique ResortPunta Engaño Road, Lapu-Lapu City Open Monday through Sunday11am to 10pmTel. (32) 495 3461

Maya Mexican Restaurant and Tequila LoungeCrossroads, Banilad, Cebu City Open Monday through Sunday, 5pm till lateTel. (32) 238 9552

Á Café Crossroads, Banilad, Cebu City Open Monday through Friday8am to 10pm; Saturday and Sunday, 7am to 10pmTel. (32) 505 5692

TavolataDesign Center of Cebu, AS Fortuna at P. Remedio, Cebu City Open Monday through Sunday, 6pm to 10:30pm (last seating) Open for lunch beginning mid-OctoberTel. (32) 505 6211

24 | DOSSIER


BY Maricris B. Encarnacionphotographs BY Erwin t. LiM

10Quick Fire Noodles

noodles are a staple in many of asia’s cuisines but in this fun and crazy country of ours, it’s a snack or even an entrée. have you ever seen the man on the street eat noodles with rice? starch on starch isn’t uncommon, strange when taken out of context, but why judge? Just eat. we’ve assembled some of our favorites, eager recommendations and new discoveries. and yes, there is so much more out there but let’s leave that for next time.

1char Kway teow A star of many a hawker stall in Singapore and Malaysia, flat rice noodles are stir-fried in a wok over very high heat, tossed in a blend of light and dark soy sauce, belachan, chicken, bean sprouts and chives. Chef owner Cyril, who cooked in London for many years, and his wife Mary Ann run a tight ship, personally attending to their steady stream of hungry clients in their little restaurant where all main dishes are Php120 only!Oriental Spice Gourmet, beside Jollibee Basak, Lapu-Lapu City; Tel. (32) 238 4544, 406 0814, Mobile (917) 321 5780; open Mon-Fri, 10am-8pm. Takeout and delivery available.

2

Bam-i A Cebu original, bam-i combines 2 of our most popular noodles – sotanghon (bean thread) and canton (Chinese dried yellow noodles). Steve Aznar’s version is classic, sautéed with dried squid, hibe (dried shrimp), pork, tenga ng daga (wood ear mushrooms), spot on with every bite.

Café Elysa, 30A Zamora St., Pari-an, Cebu City; Tel. (32) 414 9265416 6793; Mobile (908) 872 4980, (921) 453 8377open Tue-Sun, 11am-3:30pm, 6-10:30pm


3 Fishball noodle soupWho would think that culinary heaven existed in a food court? Serendipity led us to Wok It Noodles, owned by the family of photographer Chilun Leung whose father was the original chef of iconic Ding Qua Qua. Fishballs and noodles are house-made so they are tender and fresh to the bite, served with clear, piping hot and wonderful broth.

Wok it Noodles, SM Foodcourt, LGF Main Mall, SM City Cebu open daily, mall hours

4 5 hiyashi chuka sobaA refreshing warm weather dish of cold ramen noodles topped with house-made Japanese ham, egg, crabstick, prawn, julienne cucumbers, hot mustard and special sauce. The restaurant has been around for over a decade and while it could use a facelift, Bong Suda’s food remains bright and consistent.Ofuku-San, G/F Gaisano Country Mall, BaniladTel. (32) 232 5036, 234 1853 open daily, 11am-2:30pm, 5:30-10:30pm

Fried Egg noodles with prawn and Egg Yolk sauceA Cantonese classic of crisp noodles topped with prawns, vegetables and a thick sauce, the sight of which has you thinking that you can almost hear the crackle of noodles as it buckles under the heat of that rich savory gravy-like sauce. It tastes as good as it looks. Tea of Spring, Shangri-La’s Mactan Resort & Spa Punta Engaño, Lapu-Lapu City; Tel. (32) 231 8224 open daily, 12noon – 2:30pm, 6pm - 10pm

25 | DOSSIER

26 | DOSSIER


pancit cantonWe wanted to bring some of the

old Cebu back and we found Manila Foodshoppe, a Cebu original that is now being run by the 2nd generation. They have modernized to a degree but their food hews close to where they started. Cheap,

easy, no-nonsense dining. Chef Robby Goco of Cyma fame best

describes this type of food as “pang laman tiyan”. And for

those that don’t understand, our apologies. Its meaning will be

lost in translation.Manila Foodshoppe, Park Mall,

Mandaue City; Tel. (32) 345 5505 Main branch at 325 Manalili St., other branches at Osmeña Blvd., Cebu City and Gaisano Mactan Island Mall, Lapu-Lapu City

6

ten Zaru sobaCold soba or Japanese buckwheat noodles served with a dipping soy sauce and a delightful mix of tender crisp tempura, hot and cold in one mouthful. Lovely any day. And to quote Marketman in his Market Manila blog (We DO NOT plagiarize nor do we condone it in any shape or form!), “Ignore the unremarkable, kind of grotty, tired dining room — just focus on the food. :)”Banri Noodle House, Crossroads Mall, Banilad, Cebu City Tel. (32) 234 0488; open daily, 10:30am-2pm, 5:30-10pm

Jigoku chashumenFor those that enjoy their food hot and spicy, this one comes in levels from 1-3, with 3 being the hottest. A huge bowl of

ramen with chili paste, chasyu ham, pickled bamboo shoots, seaweed, spring onions in shoyu broth does wonders for you

on a late night.”Kamekichi Ramen, Door #4, MCT Bldg., F. Cabahug St.,

Mabolo, Cebu City; Tel. (32) 267 1462 open Mon-Sat, 6pm-1am

7

8


27 | DOSSIER

cold Bean soup noodlesWe wanted something that was truly Korean and Anna Hyatt gave us her favorite weekly dose of what she calls “the perfect summer dish that is super healthy”. Never had it before and tried it for the first time – cold soy bean broth with somen wheat noodles and sesame seeds.

Maroo, Paseo Saturnino, Maria Luisa Road, Banilad, Cebu City Tel. (32) 520 7180

LaksaThis is on top of Dan Douglas Ong’s list and really, at Php120 per bowl, it’s bang for your buck. The place is almost a secret since it is all the way at the back of 2 Mango Ave. strip mall. You really have to go look for it so consider yourself in the know.

Uncle Noodles, Lower Ground Area 2 Mango Ave., Gen. Maxilom, Cebu City; Tel. (32) 520 1524; open Sun-Thu 11-1am, Fri-Sat 11-3am

9

WHERE AT | JULY - SEPTEMBER 2012

10

P.S. Our list of 10 is growing.

Check them out on Facebook:

Where At Cebu and tell us what you

think. Suggestions welcome.


28 | WHERE

Our Guide

California-Mediterranean. A full service restaurant and bar featuring

the cuisine of Australian Chef Wade Watson. recognized as one of Cebu’s top restaurants, it is part of the Abacá group,

a name that has built a reputation for good food and attentive service.

it takes advantage of its seaside location with a veranda-like setting. its Original Flatbread Pizzas have the thinnest crust

you can possibly get. Open daily. By reservations only.

www.theabacagroup.com Punta engaño road, Mactan island

Lapu-Lapu City Tel. (32) 495 3461/236 0311

Modern American A coffee shop serving breakfast, lunch and dinner daily. All-day Skillet Breakfast, overstuffed

sandwiches and generous salads are popular favorites. Beer and

wine, no spirits. Be sure to check the board for daily specials.www.theabacagroup.com

Crossroads, Banilad, Cebu City Tel. (32) 505 5692

abacáCasual restaurant and tequila lounge, serving authentic Mexican food and nothing but 100% agave tequila for

lunch and dinner. One of Cebu’s popular nightspots, a live dJ entertains on Fridays and Saturdays from 10:00 p.m. Cuarenta

–unplugged every Wednesday where local beer and tacos are only cuarenta

(Php40) each. Melt-in-your-mouth Carnitas and tequila tasting are musts.

www.theabacagroup.com Crossroads, Banilad, Cebu City Tel. (32) 238 9552, 238 9618

Dining

Not just one, but two Giuseppes (Genco and Sgroi) are the chefs

behind the restaurant and gastronomia, serving authentic italian

dishes and pizza from their wood fired oven.

Giuseppe Pizzeria & Sicilian roast, Alona Beach, Panglao island, Bohol

Tel. (38) 510 1217Mobile: +63 (917) 625 5582Open daily from 11am-11pm

Molto Bene

á cafe

29 | WHERE


FERIA – international radisson Blu Hotel Cebu’s all day dining restaurant offers Cebu dining at its best with the renowned Super Breakfast Buffet. For lunch and dinner, there are five interactive stations: Asian, Japanese and cold seafood, international, Mediterranean, and desserts. diners can choose to enjoy the buffet or the variety of dishes from the ala carte menu. Open daily 6:30 a.m. – 10:30 p.m.www.radissonblu.com/hotel-cebu Serging Osmeña Blvd., corner Juan Luna Ave., Cebu CityTel. (32) 402 9900 loc. 3400/3430

RADISSON BLU HOTEL CEBU – Centered within minutes from the airport, business hub, seaport, commercial centers and cultural sites, the radisson Blu Hotel Cebu is the hotel of choice by business and leisure travelers. This upper-up scale deluxe hotel offers 400 guestrooms including Business Class rooms and Suites that are elegant, contemporary and functional.

www.radissonblu.com/hotel-cebuSerging Osmeña Blvd., corner Juan Luna Ave., Cebu CityTel. (32) 402 9900 Fax (32) 402 9999

Resorts

abacáOne of the most exclusive boutique

resorts in the Philippines. A tropical hideaway that offers the tranquility of very private deluxe

suites set in a lush tropical oceanfront retreat. in addition to the spacious suites and villas, guests enjoy full

luxury spa and restaurant experiences. www.theabacagroup.com

Punta engaño road, Mactan island Lapu-Lapu City

Tel. (32) 495 3461/236 0311

ShoppIng

Monterrazas De Cebugenvi Development

[email protected]

5/F Skyrise Building 2, Asiatown iT Park, Cebu City

Tel. (32) 236 1515 FAX (32) 268 6279

Real Estate

Cebu’s shopping and lifestyle destination. Hundreds of the city’s

best shops, restaurants and services under one roof. Located conveniently near the pier and within minutes from

many parts of the city. Mall hours 10:00 a.m. - 9:00 p.m. daily.

www. smsupermalls.com North reclamation Area, Cebu City

Tel. (32) 231 3446 to 47

Shopping Mall

ALL FLIp FLopS Havaianas Flip-Flops

This Brazilian rubber flip-flops brand enjoys cult-favorite status.

All Flip Flops stores are located at the 1st Level, The Northwing

SM City Cebu and Ayala Center Cebu

ALPA CITY SUITES – european Studio Suites HotelBoutique hotel in the heart of the city.

www.alpacitysuites.com Corner F. Cabahug and H. Cortes Sts. Mandaue City Tel. (32) 422 7171, 238 1668email: [email protected]

PALAZZO PENSIONNE – Your Bed & Breakfast Pension House in Cebu CityCentrally located within uptown, downtown and Ayala Center. Preferred by travelers who are looking for a comfortable, safe, convenient, and affordable place to stay.

www.palazzopensionne.net 49 Sepulveda Street, Cebu CityTel. (32) 255 0105, 412 5551Fax (32) 412 5552email: palazzo_pensionne@hotmail com

A trattoria that is NOT an authentic italian restaurant and not italian “inspired” either.

instead, it uses the finest italian ingredients to create delicious food with Abacá sensibility.

Modern and casual, everything on the menu is handcrafted.

www.theabacagroup.com design Center of Cebu, AS Fortuna

at P. remedio St., Cebu CityTel. (32) 505 6211

hotELS

MARCO POLO PLAZA CEBU – 5-Star HotelMajestically situated 600 feet above sea level along the prestigious Nivel Hills district, the Marco Polo Plaza is considered a landmark in Cebu City. Accredited as the only 5-star hotel in Cebu City, it’s an urban resort and business hotel that offers a panoramic view of the city, the Mactan Channel and the neighboring islands, with land surrounded by 7.5 hectares of lush greenery. The 24-storey hotel is 25 minutes from the Mactan international Airport and 10 minutes from the main business and shopping centers. it provides lifestyle dining and lounging experience in any of its four distinct food and beverage outlets, including the award-winning Café Marco buffet restaurant, and its rooftop bar – BLu Bar & Grill.www.marcopoloplazacebu.com. Cebu Veterans drive, Nivel Hills, Apas, Cebu City 6000. Tel. CeBu (32) 253 1111 MANiLA (2) 887 1263

Buena Vista Car rentals. Providing clients with new, safe and comfortable transportation. For weddings, city/study tours, pilgrimage tours, whale-watching tours, pick up/drop off, weekly/monthly/yearly rentals, etc. Luxury cars are also available upon request.email: [email protected] Tel. (32) 354 8261, Mobile (920) 900 1754, (922) 811 1322, (917) 320 3009

CAR REntAL

7 | special advertising feature30 | big help

where at | september - NOVember 2012

Snapshot. The province of Cebu is made up of the main island of Cebu and 167 smaller islands. Cebu City is the oldest city in the Philippines and forms part of the Cebu Metropolitan Area, which includes Mandaue City, Lapulapu City, Danao City and Talisay City. The entire province has a total population of over 3 million. Cebuano is the native language but English is widely spoken by most people. It is one of the country’s top tourist destinations and is known for its popular beaches and exceptional scuba diving.

How’s the Weather. Cebu’s climate is tropical like the rest of the country. Most evenings and early mornings are cool from December to February and scorching from March to May. It is best to wear light clothing in natural fiber. It’s a resort town so dress down but stay chic.

Money, Money, Money. The local currency is the Philippine Peso that is divided into 100 centavos. Major foreign currency can be exchanged at authorized foreign exchange dealers at airports, hotels, shopping malls, major commercial establishments and banks. Major credit cards are accepted at most restaurants and stores.

Getting Around. Colorful jeepneys that are the city’s main public transportation are only for the adventurous. Proceed with extreme caution and with plenty of help from your hotel concierge regarding routes. Air-conditioned metered taxis are inexpensive and the easiest way to get around the city. Limousine service describes the service, not the cars; flat rates on a per hour basis.

The Work Day. Most banks are open 9am to 3pm, Mondays to Fridays except for those located at the malls. They open at mall hours and stay open till 5pm or 6pm. Government agencies and offices open from 8am to 5pm on Mondays to Fridays; private firms from 9am to 6pm, Mondays to Saturdays. Most commercial establishments stay open on Sundays and holidays.

A Little Extra. Bellhops expect a small tip, as do waiters, taxi drivers, hairdressers, beauticians, and porters. Most hotels and restaurants add 10% service charge on top of the government tax so tipping is not necessary but always welcome. An extra 5% on top of the service charge is generous. Generally, a tip of 5-15% of the bill is appropriate if no service charge is included.

Must Not Miss. The Spanish discovered the Philippines when Ferdinand Magellan landed in 1521 and in 1575, it became the 1st Spanish settlement in the country. The historical landmarks of Magellan’s Cross, Fort San Pedro, the Basilica Minore del Santo Niño and the Pari-an district give you a glimpse of Cebu’s rich past. Cebu is also known for its beaches and islands. Most resorts in Mactan offer a day’s stay if you happen to be in the city. Island hopping is also a popular must-do for a picnic and a swim in nearby marine sanctuaries. And there is Cebu’s lechon – a pit-roasted pig with golden brown crisp skin and sinewy meat that is juicy and tender to the bite.

I.C.E. Dial Cebu’s hotline numbers in case of emergency. Police 166. Fire Department 160. ERUF (Emergency Rescue Unit Foundation) 161. Bantay Bata (Child Watch) Metro Cebu 163.

We are on Where at Cebu

Where At Cebu is published bi-monthly by Where At Freezines, Inc.

Cebu’s premiere lifestyle destination magazine

For advertising and subscription inquiries, email us at [email protected] or send us a message through +63 (917) 328 5868

where at | JaNUarY - MarCh 2011

whereat cebu sept 15 - nov 15 2012

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