Shangri-La's Most Romantic Valentine Spot

CEBU, Philippines - A week before Valentine’s Day, my elder son, Ian Irving, and I had an exquisite treat at Cowrie Cove’s Table 54, the most expensive (P17,000.00 net per couple) Exclusive Romantic Spot – only 12 available! – for a Shangri-La Mactan’s Valentine Dinner. A gem of a marketing concept by Director of Food and Beverage Abdul Hafid, who persisted on his idea vis a vis initial doubts by management. Well, the 12 spots were snapped up by Cebu’s “lovely twosomes” right after the media announcements. Who says Cebuanos are not spendthrifts?

On the way to the lushly draped bower of Table 54, we paused midway on the candle-bedecked jetty to light the giant Wishing Lantern, traditional pre-harvest rite among farmers in Asia, notably Japan and Thailand. Then, I made a silent wish as we let fly our gorgeous lantern to reach the Moon Goddess. (By the way, my wish did come true!)

Our exclusive waiter was waiting for us with a magnum of Moet et Chandon in ice. Forthwith, we enjoyed our bubblies as we waited for our appetizer of Pan Fried Scallops with Seared Tuna Salad. The crisp greens that went with the salad, in shellfish vinaigrette, became more interesting with the scattering of shaved toasted cashew nuts.

I must commend Cowrie Cove’s Resident Chef Boon Bun Hoe for the heavenly Cowrie Cove Coconut Soup that had Thai notes in its coconut cream base, infused with lemon grass with a dash of chili oil. Both my son and I loved every spoonful, with the marinated chunks of fresh fish, squid and prawns accented by the tender sweet flesh of the young coconut that contained the soup. The bite of the chili was superbly countered by the cream base, and to think that we don’t usually take spicy food!

As we waited for our main course, two young musicians serenaded us with a violin and a guitar. Soulful melodies, classical and popular, elicited fond memories. No singing voice intruded, just the soothing sounds of strings with the lapping of the waves on the rocks in the background. Marvelous! We were ready for the piece de resistance: half of a grilled Palawan lobster, juicy and plump, alongside a dollop of garlic butter; grilled fillet of grouper, accompanied by sautéed asparagus, potatoes and olive tapenade.

A fitting close was the dessert of dark chocolate, praline and berry entremets. Irvie ordered coffee along with his dessert, while I maintained my glass of cabernet sauvignon.

As we bade goodbye to our hosts, I had in my arms an elegant bouquet of a dozen crimson American beauties, with long sturdy stems that lasted a week at the family altar. Then, there was the cuddly stuffed hugging bear duo that was promptly appropriated by Irvie’s little girl Meg.

Indeed, Cowrie Cove’s Table 54 was a feast to the senses, even if we did not opt for that part of the package with the chauffeured limousine that would have transported the couple from their house to Mactan airport. There, a helicopter would have flown them direct to the Shangri-La helipad, avoiding the stress of traffic jams on Valentine’s Day.

This was one unforgettable, perfectly orchestrated Valentine experience. I am sure the Table 54 couple on Valentine’s Day realized that this was truly a value-for-money love treat. Only through a seamless execution will a promise become a fulfilling reality.

Congratulations to the Working Team, headed by the concept initiator F & B Director Abdul Hafid; concept innovator - Cowrie Cove’s Malaysian Chinese Chef Boon Bun Hoe; concept implementers: Director of Communications Mildred Amon, her dynamic assistant Rica Rellon and Restaurant Reservations Exec. Joan Zanoria.