Ayala Center Cebu's The Terraces opens
There’s a new destination down south that affords a lifestyle experience that’s stimulating, modern, and accessible to everybody — Ayala Center Cebu’s The Terraces.
Following the tradition of the world-class aesthetics of Ayala Malls’ Greenbelt and Glorietta, The Terraces is the breathtaking result of the P600-million and 18-month expansion of the main mall.
According to Ayala Center Cebu mall officials, the redevelopment project of what was formerly the mall’s lagoon area has a total leasable area of 8,000 square meters to house 55 merchants.
Clavel G. Tongco, head of the Ayala Mall Group-Cebu, said that 85 percent of the redesigned site would be leased to tenants by December. “The Cebuano market deserves this kind of development,” said Tongco. “The Terraces is designed to become another landmark and tourist attraction in Cebu. We’re really proud of it.”
More than that just a charming cluster of dining, café and lifestyle outlets that takes inspiration from Ayala Malls’ other famous complexes, The Terraces is reflective of the Cebuano lifestyle.
Marketing head Joy Polloso said The Terraces evoke the resort feel, an innate quality of this island-province, through the multi-tiered structure that commands a view of lush greenery, water features that shore up the plush surroundings, and landscaped gardens featuring stair-like benches where people can hang out and while away time.
“Based on our market research, the mall is also like a second home already to most Cebuanos, so we made sure that the ambience is still homey and ideal for friends and family to spend time together,” Polloso added.
A prominent part of this stand-alone extension is the outdoor stage with a lotus-shaped roof for live entertainment.
Billy Crawford, Joanna Ampil, and Rowena Vilar performed on this stage during The Terraces’ soft opening last Oct. 30.
The Terraces is now buzzing with excitement and patronage well ahead of its grand unveiling on Dec. 15, thanks to its assortment of dining destinations that feature both local favorites and popular Manila establishments.
At The Terraces, international brand TGI Fridays is establishing its first regional foothold.
“This is something very big for us because this is our 10th store in the country and our first branch outside Metro Manila. This is like expanding to another country,” said Robert Santos, VP for operations of the chain’s exclusive Philippine franchisee Bistro Group.
Santos added that the American casual dining experience is long overdue for Cebuanos. Aside from bringing in its trademark, appetizing American fare in sizeable servings (which are made price-sensitive in consideration of its new market), free-flowing drinks, fun and eclectic music, and high-energy staff, the outlet located at the ground floor also presents an updated design, swapping its vintage look for a more contemporary one with its 1970s to 1990s memorabilia.
Another star attraction on the ground floor is the homegrown Lemon Grass, which offers Vietnamese and Thai culinary treasures — from the goi cuon (Vietnamese fresh summer rolls), the yam palomari (fresh fruit cubes with chicken and shrimp), to the pad Thai (spiced shrimp and chicken Thai noodles).
Lemon Grass is a big hit among visiting foodies to Cebu so much so that it was named Most Promising Retailer of the Year by Ayala Malls in its first year of operations in 2006. Along with its relocation, its owner/manager, the Culinary Institute of America-educated chef Raki Urbina, perks up its menu with healthier additions, light meals or snack items, plus exotic desserts. Try Lemon Grass’ signature drink the citrus and herb lemonade.
Those looking for an epicurean dining experience should visit the Gustavian Ayala. The menu is prepared by Swedish chef Robert Lilja and Austrian chef Dietmar Dietrich. The Gustavian is noted for its hearty and organic meals.
Like its mother outlet in Banilad, Gustavian Ayala also has a deli offering homemade European sausages, smoked meats, seafoods, and bread selections.
According to chef Robert, Gustavian Ayala transforms into a bar at night, jazzing the place up with lively music such as salsa, samba, among others, on weeknights.
For Cebuano native-style cooking, must-stop is the Hukad sa Golden Cowrie. Hukad is the third branch of what is already considered an icon in the Cebuano dining scene. Golden Cowrie, after all, has thrived for more than two decades now.
“We’re really happy that, through the years, our market cuts across all demographics,” said Kenneth Kokseng, who helms Golden Cowrie restaurants with wife Kristine.
Aside from a modernized native ambience with the chic furniture and furnishings made of rattan and other indigenous materials, the Ayala Branch also assumes a somewhat different concept, adopting the name hukad (which in Cebuano means to ‘serve food’).
“Cebuanos love to entertain, serve, and gather around food,” said Kenneth, adding that they want their customers to feel like they’re in their homes, relishing home-cooked dishes.
Cap your meal with irresistible desserts at Vanille Patisserie. A first-time business venture of the young Lua siblings — Vanessa, Valerie, and Venisse — Vanille offers French-Filipino flavored cakes, tarts, and pastries. The rich tablea made into mouthwatering mousse, and the French sponge cakes are to dine for.
“I got the idea for Vanille from the fusion of food in Paris. I had a favourite chef named Sadaharu Aoki who integrated Japanese cooking into his French cakes, and that is what Vanille hopes to do, too. We try to incorporate Filipino flavors into French desserts,” explains chef Valerie, who graduated with top honors at Paris’ Le Cordon Bleu. She also trained at the Eiffel Tower’s Jules Verne restaurant.
