Changing Tides

CEBU, Philippines – In the words of John F. Kennedy: "Change is the law of life. And those who look only to the past or present are certain to miss the future." I myself believe that change is inevitable. We should not forget the past; however, we must be ready to face the challenges of the future.

Twenty five years ago, nobody in the local hospitality industry believed that Korean nationals would dominate the tourist and gaming business in Cebu. And in this industry, where food-and-beverage services reign supreme, the local hotels were quick to institute corresponding changes, foremost of which is the concept of all-day dining restaurant.

I was recently invited to the exclusive re-opening celebration of Tides Restaurant at the Shangri-La's Mactan Island Resort & Spa. There actually had been two invitations from the restaurant, but I could come only to this one due to previous commitments elsewhere. And, yes, a wave of changes had swept through Tides.

Shangri-La's Mactan General Manager Marco Vazzoler explained that Tides is an "interactive lifestyle restaurant" with a seating capacity of 372, an open kitchen offering buffet of both eastern and western cuisines, and that the Koreans and the locals are the top two markets at the five-star resort.

The various internationally themed food stations had been renamed to complement the improved setup and menu. Of course, your favourite food writer was there to taste all (well, almost all) of the enhanced offerings. The salad, sushi/sashimi, kinilaw and fresh seafood post was now called the Raw and Fresh Station to accommodate all types of raw food preparation across the globe. I tried the Lobsters on Ice display, viewed the salad greens and took a slice of Seared Tuna Salad and two pieces of sushi.

At the Korean and Chinese food station, now called Asian Food Station, I sampled the Jabchae (Korean Stir-fry Noodles), Budae Jjigae (Korean Army Stew), one piece of mini siopao, two pieces of siomai, and walked to the Noodles and Soup Station. But then I decided to abstain from carbohydrates or liquid nourishment… for the moment at least!

My eyes caught sight of the Lechon being cooked at the Charcoal Grill and Rotisserie Station, over live charcoal at the stainless steel roasting pit. Cebuanos hosting a dinner at Tides would always point to this lechon, excuse me, as the best roasted pig in the world. No less than world renowned food critic Anthony Bourdain had said that the lechon he tried in Cebu was the "Best Pig… ever" and that the skin "tastes like a candy."

Next my sight veered towards the giant Parmesan Wheel at the Western Station. Italian Chef Gianfranco Pirrone was preparing a signature Tides' dish, the Parmesan Wheel Risotto. How could you go wrong with all the delicious goodness of cheese?

Finishing touches to the three-hour dinner was a visit to the Desserts Station. I had a small piece of the Tsokolate Treats from Ralfe Gourmet Chocolate Boutique, a big bite at the White Forest Cake and a freshly brewed cup of coffee. Such a nice evening!