A new and exciting flagship restaurant, Azure Beach Club, is the latest milestone for Crimson Resort and Spa in Mactan, Cebu, which was formally opened last October.
Filinvest, Filarchipelago and Crimson consider the launching of the “cerulean” club a beginning of many more exciting developments in Cebu rather than the completion of a renovation. More developments are in the pipeline of the group that remains bullish in the growth of the tourism in Cebu.
Developed along the beach of Crimson, Azure Beach Club offers a breathtaking view of the expanse of the blue sea that offers the right mix of elegant ambience, contemporary fun and chic atmosphere.
The Rock Bar is dramatically perched at the tip of the beachside cliff. The theater kitchen dominates the dining area where Executive Sous Chef Godfrey Laforteza will impress diners with the sophistication of internationally influenced cuisines of renowned Chefs Nobu Matsuhita and Jean Georges Vongerichten. I had the pleasure of dining in Nobu New York as well as Vongerichten’s The Mercer Kitchen, Nougatine and Perry St. in New York City where reservations can be a month-long waiting period. My daughter Patricia worked in The Mercer Kitchen back in 2003, about the same time Chef Godfrey was a line cook there. After The Mercer Kitchen, Chef Godfrey also apprenticed and worked at Nobu New York and Nobu Nextdoor. His experience as “Omakase” in the Nobu restos may have created his lasting love for Japanese food. Here he was in charge of preparing Chef’s Choice dishes upon the request of VIPs. He describes his cuisine as intrepid “Modern Asia. After all, his mentors, Nobu Matsuhisa offers Peruvian influenced Japanese creations while Chef Jean Georges Vongerichten is known for his Asian influenced French cuisine.
Executive Sous Chef Godfrey Laforteza
The Azure Beach Club opening night left no stone unturned with Cebu’s prominent crowd gracing the occasion. No less than Manila’s famous event host and endorser Tim Yap led the opening party with the electrifying spins and mixes of top DJs Fierce Angel and Mark Doyle of Hed Kandi fame.
But the main attraction was the initial showcasing of Chef Laforteza’s culinary prowess. A starless night with only a candle light illuminating our table, we had to open our eyes widely to get a good look at the beautifully styled dishes as they were served. The starters were signatures of Chef Godfrey: Tuna Tataki (cooked version since the uncooked is mined) slightly seared with gochujang–miso sauce and fish roe (gochujang is a Korean savory and pungent sauce made of red chili, fermented soybeans and salt); Salmon Carpaccio and Grilled Chicken with Crispy Wanton Salad.
Tuna Tataki
Salmon Carpacio
Grilled Chicken with Crispy Wanton Salad
Grilled Seafood and Prime Cut Meats cooked in wood oven, tandoori oven and wood show broiler were served on our plates—King Prawns, Flat Lobster, Red Fish Fillet, Corn-fed Chicken Tikka and Australia Lamb Chops Tandoori, Certified US Angus Beef Tenderloin, Iberico Pork
Assorted Seafoods, US Angus Beef Porter House Cooked in Wood and Tandoori Oven
Spare Ribs from Spain and Australian Tomahawk Beef, all served with variety of condiments and sauces (Sambal Matah, Bulgogi sauce, mint yogurt, Cebuano vinegar with soy sauce, pineapple-mango chutney). Dessert was truly for the intrepid—Szechuan Pepper Crème Brulee served with compressed purple yam and banana black sesame ice cream.
Szechuan Pepper Creme Brulee
