Feast for the Senses

June 8th marked the fourth Cebu Food and Wine Festival event hosted by Crimson Resort and Spa Mactan. This time, introducing a one-of-a-kind dine around concept that's a first for the festival, where guests dined in all four concept restaurants of the resort.

"We want to showcase all the signature restaurants we have, three of which – Azure Beach Club, Omakase by Naoki Eguchi or what we fondly call Aka, and Saffron, we recently just opened. Our guest chefs have been carefully selected as well so they complement the concept of each dining outlet," shares Crimson General Manager Didier Belmonte.

Guests enjoyed different tapas from Chele Gonzalez's signature lechon tacos, grilled pulpo, croqueta de jamon, and paella. Javier Garcia showcased new menu items including brava potato, salmon ceviche and slow roasted squid stuffed with callos. Guest Chef Fernando Alcala prepared yellowfin tuna tataki, grilled mackerel in laksa bouillabaisse and sweet tomatoes in sweet and sour gazpacho.

The newest addition to Crimson's culinary destination is Aka, the traditional Japanese restaurant that sits right by the resort's iconic infinity pool. The restaurant helmed by Japanese Chef Masahiro Kinoshita serves ala carte and soon omakase.

Chef Masa was making sure all had their share of the freshest sashimi and nigiri, chawan mushi, zaru udon, yakitori, wagyu beer shabu-shabu, butakakuni, and lapu-lapu saikyo.