Ilocos Flavors Cebu

CEBU, Philippines - The Marco Polo Plaza, Cebu City’s finest hotel, treats you to another Culinary Journey this month with the launching of its Ilocos Food Festival, running from April 8 to 17, featuring local specialties eaten by our heroes of long ago.

 The Marco Polo Plaza welcomes back one of Northern Luzon’s top chefs, Danny dela Cuesta, who flies to Cebu to recreate, along with Marco Polo Plaza’s food consultant Jessica Avila, the Ilocos heritage cuisine.

Discover the steamy and contrasting flavors of different vegetable dishes. Ilocanos are known for their somewhat healthy diet heavy in boiled or steamed vegetables and freshwater fish. They are particularly fond of dishes flavored with bagoong, fermented fish that is often used instead of salt. It’s been said that the combination of contrasting tastes, flavors, and textures make Ilocano vegetable dishes one of the most exciting in the country.

Pinakbet (seasoned vegetables with bagoong monamon or fermented anchovy paste), empanada and kaldereta cooked the Ilocano way are just some of the featured specialties. These dishes complement Café Marco’s buffet spread of hot items, appetizers and desserts during lunch and dinner.

“Ilocos Flavors Cebu” is part of the Marco Polo Plaza’s much talked about “Culinary Journeys”, which already included France, South Africa, Swiss, Macau, Philippine regions and a whole lot more, as the hotel continuously aims to reward its customers and guests with new, distinctive and exciting cuisine. More international culinary adventures are planned for the rest of the year. 

So come up and take part of this exciting “padaya” or Ilocano food festival, only at Cebu City’s only five-star hotel, the Marco Polo Plaza! The Café Marco serves lunch from 12:00 noon to 2:30 pm and dinner from 6:30 pm to 10:00 pm. For inquiries and reservations, call 253-1111 loc 8249 or email [email protected]