Themed Buffet Dinners Everyday

CEBU, Philippines - It was called the “Joy of Food,” where for the month of March diners enjoy special buffet dinners at the Allegro Restaurant of Bluewater Maribago Beach Resort.

Select groups of mainline and online journalists were invited to sample all the highlights of the month-long gastronomic treat in one setting – a fabulous lunch. There were about 30 guests and, in my estimate, the food prepared for the food showcase was good for 150 people. Goodbye my diet!

Sundays were “Big Bowl Sunday”; well, Sundays being the time for family bonding. Served at the Mongolian Station were local food versions of Mongolian stir-fry foods in customized bowls. Other dishes served were the Tamarind Squid Salad, Vegetable Samosa and Ebi Tempura.

On Monday nights, all foods were skewered with various meats and seafood like pork, beef, prawn, squid, salmon and even desserts like the Brownie-bite skewers. The word “skewer” brings memories to the days when I was active in cooking. I would use sugar cane sticks as skewers instead of bamboo. Prawn would be minced with pork fat at the ratio of 9:1 and formed into a ball and skewered; it would be precooked in the oven until half-done and then cooked over charcoal (preferably hardwood) before serving. You first tasted the deliciousness of the prawn balls and then bit – excuse me – the sugar cane stick which would release a burst of sweetness. Tasted really great!

Lasa was the theme every Tuesday. I tried two dishes, Oven-baked Snapper Fish and Crab Cake with Nuoc Cham. I skipped the Curry Station; I could only admire the beautiful presentation of the Fresh Mango Rice in Cashew Meringue crust.

Every Wednesday was Cebuano Streetfest, with offerings like Lechon Belly, Beef Pochero, Chicken Insal, Dried Fish with Tomatoes & Onions (Tinamatisang Bulad) and Hanging Rice (puso). Desserts were Linusak na Saging and Buko Pandan.

The Flavors of Asia was every Thursday, starting at the Dimsum Station with Fried Dumplings, Scallops or Shrimp Siomai and Cabbage Rolls. Also served were steamed crabs or shrimps, Stir-fry Beef with Bamboo Shoots and desserts like Biko Panna Cotta.

Palaisdaan, which runs its last today, are on Fridays serving the newly harvested treasures of the sea like crabs, shrimps, island conch and other local shells – all cooked according to each diner’s preference. One may start with the Peruvian ceviche or Oysters with spinach & cheese, and the meal closes with desserts like Turones de Leche and the Dalandan Cheesecake.

It was Barrio Fiesta every Saturday, starting with Lechon, the centerpiece of fiestas in the Philippines, at the carving station. Mango Tomato Salad and Battered Crispy Baby Shrimps (Ukoy), Chargrilled Tangigue were served. Desserts were Binignit and Tibok Tibok with Latik. (FREEMAN)