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GOOD VIBES. GREAT FOOD.Bob Marlin is a pun intended to hit the pan!
There is no Bob in the house, though. But there's owner/manager Evan Lester Fernando who expresses adulation for reggae music icon Robert Nesta Marley.
As he is as passionate about culinary arts as his music preference, his slabs of grilled blue marlin (resto's flag-bearer) took on a catchy name. Thus, the play-up of "Bob Marlin." The establishment offers Pinoy comfort food.
Since the joint's opening three months ago at the Parkmall, management decided not to put up advertisements nor distribute flyers. Fernando said he leaves it up to customers to spread the good news. "Our patrons are our best judges. You know how discriminating foodies are here. So, they speak with authority. If they like you, they can't help telling people. If not, they wouldn't waste their time with you when they can find dishes on our list in other restaurants."
True enough, in less than 10 weeks, their crispy pata is now a banner story on the menu board. Tagged "OMG! Crispy Pata," it is already the house's bestseller.
Fernando said they ensure that their crispy pata (deep fried pork ham hock or knuckle) maintains a crunchy skin, the crispiness akin to that of pork cracklings. The tummy rumblings begin at the sight of blisters alone. It's crispy outside but very soft inside. This is served with ensaladang singkamas instead of the usual papaya (atsal). Some do treat turnips like ordinary fruits that may be diced and dipped in salt and vinegar, but at Bob Marlin's Restaurant, turnips become sidekick to a stellar dish.
Strips of crispy pata meat, take note, are tender or does not taste rubbery. Fernando also veered away from the suka-tuyo (vinegar-soy sauce cliche?) combination for the "sawsawan." He concocted a semi-sweet and sour dip, only hinting saltiness to it, but that which wouldn't be divulged here that would be for the customer to find out.
One love for savory "sooo Pinoy" viands is all over Bob Marlin. Clients do come back for their Ziggy's Sisig Original. This time, the ingredients pop in your mouth, that kind of feeling when you're eating kornik, despite a heavy coating of mayonnaise.
Sabaw/Sopas section offers Fried Marlin Sigang, among a bevy of dishes. This presentation is very appealing to me because I agree that you level up the taste of sabaw/sopas when you fry the fish first.
Big Mountain Bilao favorites are good for three to four persons. The bestseller in this area is Bob Marlin Platter (barbecued liempo, grilled squid, tahong, bagoong rice, itlog na maalat and kamatis wedges). However, because of the seasonal supply of mussels, there are occasions wherein these are replaced with breaded fish fillet, using cream dory.
Fernando is also quick to point out that dishes at Bob Marlin do not use monosodium glutamate.
Bicol Express is a force to reckon with. It's the real hot, hot, hot Bicol Express with uyap and pineapple tidbits to help temper the pungent taste. However, I was looking for the coco cream flavor to it, even though I learned not so long ago, through a cooking demo on TV, that the original Bicol Express does not really use coco cream. The fusion was just part of the evolution of the dish, it noted.
And as I always go gaga over laing (taro leaves in rich coco cream), I'm happy to note that Fernando is a fan of dishes that use the versatility of coco products. "Mahilig gyod ko sa gata. Pero with laing, we allow the gata to evaporate until dili na molutaw ang leaves sa gata," he said.
Check out Rasta Paling, too, but remember to drink like a fish. It is Bob Marlin's signature drink in rasta colors.
If you witness some kind of exodus in the offing, don't be so surprised. That's just a natural response to good vibes and great food at Bob Marlin. No worries, we'll be jamming!