Mactan Ballroom Version 1.2

The Mactan Ballroom of Shangri-La’s Mactan Resort was recently updated by FBEYE, a boutique interior design firm based in Singapore. Three months went into the renovation designed to “capture the elements of a traditional Filipino home through the inspiration of local materials and traditional construction elements utilizing contemporary applications and technical innovations whilst retaining the Shangri-La sophistication,” according to Marguerite Casey, design director of FBEYE.

There are 15 chandeliers made from capiz shells, brass and crystals to illuminate the rich furnishings of the ballroom and set at the same time the feeling of opulence. The grand double doors are decorated with black shells, tobacco leaves and mother of pearl. Unfortunately for those who really succumb to nicotine dependence, the tobacco leaves are inlaid.

Biggest update went to the lighting equipment (controlled by portable tablets), projectors and automated screen panel that descend from the ceiling, excuse me, at the touch of a button. This reminds me of a scene in the past: those traveling mobile cinemas, trucks selling the “purico” brand of edible oil and shortening, the “telon” had to be lowered by hand, the projector run by portable generator while the audience had to carry their own chairs to watch a movie. Well, that was what the old… no, matured folks told me since the television was yet to be mass produced!

Food served to the guests during the re-opening was located in three rooms; the first was Japanese and that night, Shangri-La’s Mactan had the longest sushi bar in Cebu. Only problem is that my camera can only show a portion of the sushi and sashimi served because this piece of equipment is nearing obsolescence. The rest of the photos came thru the help of Rica Rellon, Assistant Communications Manager. The second room served Chinese dishes including dim sum and Beijing duck. Tea in its endless varieties was available for consumption. Unfortunately, it is very inconvenient eating all these delicious food standing up!

Dessert was served in the third room and the chocolates appeared like jewels beckoning guest to taste its nectar. There were also real jewels on display from VANAFI closely guarded by its marketing manager Teresa Lim. There was a platinum necklace and pendant that attracted my attention, price quoted in dollars; luckily, my wallet refused to yield to the temptation and your favorite food columnist headed back na lang to the serious business of tasting the chocolates.

After two decades since its discovery, Shangri-La’s Mactan formally introduced to the Cebuanos the Art of Molecular Gastronomy and cocktails that evolved from this application of scientific principles were served like the Hot Frozen Gin Fizz. Two temperature sensations of hot and cold accompany the taste of gin; it will elicit a sense of surprise on the palate, then a pleasing sensation of satisfaction. That was very nice! The rest of the cocktails were served with a coat of gel-like material which my palate felt was a bit too thick.

Many traditional chefs frown on this “Molecular Cooking” while other more progressive chefs welcome it. Your favorite food columnist welcomes all types of cuisine, traditional, molecular or otherwise. Why have one when you can have both!

The new Mactan Ballroom has a capacity of 800 guests. It can be restructured into four smaller rooms for functions with less than 200 participants. For reservations, my beloved readers can contact (63-32) 231-0288 or email [email protected].