Waterpark Resort Turns 10

Dr. Nestor Alonso II (The Freeman) - October 11, 2019 - 12:00am

CEBU, Philippines — Tourism has become a major industry. As of a recent count, eight million tourists – both international and domestic – have come to the Central Visayas and 5.5 million of these have visited Cebu. Our island is a major tourist destination classified under the usual tourist environment with sand, sea and a little surf (?) that lure tourists in. There are white-sand beaches around – and stunning diving spots, such as at Malapascua Island in the north and Moalboal in the south.

The service industry in Cebu, particularly the hotels and resorts, has tremendously improved in the last decade and one of these hotels was the Imperial Palace Waterpark Resort, established by Mr. Yong Jun Park at Maribago, Mactan in September 2009. In 2014, the hotel was rebranded and renamed as Jpark Island Resort and Waterpark under the leadership of Jpark president and chairman Justin Uy. This year, the five-star family waterpark marks its 10th anniversary.

Invited to join the celebration, I arrived early for the unveiling of the resort’s new Pororo Park. It is named after “Pororo, the Little Penguin,” a Korean children’s TV show designed to entertain and educate children 1 to 9 years old. The Pororo Park at Jpark includes a room for nursing mothers.

The main venue of the 10th anniversary celebration was Jpark’s Triton Grand Ballroom, which could accommodate up to 1,500 guests. Food was served buffet style, with nine food stations serving various selections: Appetizer, Seafood, Chafing Dishes, Grilled Dishes, Carving Station, Soup and Breads, Italian, Chinese and Desserts.

The Antipasti Station displayed Cold Cuts, Cheeses and Pickled Olives. The Seafood Section served New Zealand Mussels, Japanese Scallops, Cebu Prawns, and Bohol Blue Crabs. A whole Tuna and a Salmon were positioned on carving boards with chefs preparing the choice cuts for Sashimi and Sushi.

Chafing Dishes displayed dishes like Seafood Pancit Canton, Ggorijjim (Ox Tail), Mixed Seafood, and Cantonese Braised Seafood. The Grill Section served Prawns with Sweet Corn, Grilled Marinated Pork, Chicken, and Squid. At the Soup Station was served the Superior Ocean Treasure Soup. The Chinese Station had Steamed Beijing Dumplings and Beef Siomai, while the Italian Section had Caprese Salad and more.

There was a long queue at the Carving Station for the Roasted Rib Eye, Slow-Cooked Supreme Light Soya Duck (Teochew) and Cebu Lechon. My favorite dishes that night were Tuna (Otoro slice), Rib Eye (middle portion, medium rare) and two small slices of Roast Duck.

Dessert Section had the Mango Passion Cake, Opera Cake, French Mousse, Pistachio Cannoli, and Egg Tart. Jpark was really in a celebratory mood with major raffle prizes (excuse me, I finally won one!), generous giveaways while providing dazzling entertainment with Kiana Valenciano and the remarkable showmanship of Mr. Pure Energy, Gary V.  Jpark president Jason Uy, the family and management went all the way to make the 10th anniversary celebration a truly exciting and successful event.

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