Cebu Parklane International Hotel's 5th Anniversary

A hotel in Cebu that stands for Cebu! This is the philosophy that has guided the founding and management of Cebu Parklane International Hotel (corner Archbishop Reyes & Escario Sts., www. parklanehotel.com). Making hotel guests experience the Cebuano brand of hospitality, Parklane Hotel celebrated its 5th anniversary last July 12 with a Gala Dinner.

Formal dinners always bring memories and it was back in 1967 that your favorite food columnist had his first dining experience in a formal setting. I was then a freshman student in University of the Philippines residing in the Molave Residence Hall and we were invited to dinner by then U.P. President Carlos P. Romulo. At the start, we had to undergo a seminar on what to do in a formal dinner: proper attire, what table utensils to use, how to unfold the table napkin…the good manner, right conduct and etiquette in formal dinners. Like a virgin gyud in table manners!  

Then in 1995, I then joined the La Chaine des Rotisseurs, an international gourmet society and we participate in two formal dinners every year. Add the invitations as a food journalist (my first column was printed in August 2002), medyo veteran nako in formal dining.

Almost always, western dishes are served during these affairs and I can remember only a single occasion that Filipino dishes were served. It was the same menu that was offered to the foreign delegates of the Cebu Asean Congress in 2007. I never had the opportunity to enjoy Cebuano dishes in a formal setting until then.

The 5th Anniversary Gala Dinner was the perfect occasion to award the Top Ten Accounts for 2110 and these are the companies that have enjoyed the warm, friendly and world-class Cebuano service: Agoda, Expedia, Doosan Heavy Industries, National Grid Corporation, Dash Engineering, Asia Travel Phils., WIPRO BPO Phils., GIZ, Globe Telecom and Coca-cola Bottlers.

Food was definitely Cebuano in origin. The Abregana (appetizers) were a trio of delicacies in a platter: Labtingaw nga Isda (Fresh Fish, Seawater marinated and Sundried), Chicharon de Carcar (Deep Fried Pork Rind) and Hinalang nga Bolinaw (Sweet Spiced Air Dried Anchovy).

Soaking the fish in sea water and sun drying reduce moisture content of the fish, thereby intensifying its flavors without an overdose of salt. Carcar is one town that has the highest per capita consumption of pork products like lechon and chicharon; in fact, they used to have chicharon carajay (similar to bagnet). I know this because I used to work with the Gaw family piggery farm in Valladolid in 1985.

The presentation of the Sabaw (Soup) was unique: Tinuwang Manok Bisaya nga may Kapayas ug Kamunggay and it was served in a container made from the papaya fruit. Nice, but the problem was that the soup was lukewarm by the time it reached the table. In Chinese cooking, they would just steam the whole thing. Alternative way to serve it is to place the soup container ahead then the waiters can then ladle the hot stock at the table.

Sud-an (Main Dish) was the Humba de Cebuano nga may Adobong Tangkong (Braised Pork Belly with Sugar Garnish and Sautéd Kangkong Leaves) accompanied by the Sinanduloy nga Kan-on (Cooked rice with diced Sweet potatoes). Ceragana (Dessert) were the following: Tortang Cebuano (Cebu’s Traditional Sponge Cake) and Biko Mangga nga may Latik (Glutinous Rice with Coconut Milk, Brown Sugar and caramelized brown sugar in coconut milk topped with Ripe Mango.)

Congratulations to the Manuel Ting Family and the management team headed by Parklane GM Cenelyn Manguilimotan for their celebration of five years of great Cebuano service!