IT HAS been seven “spellbinding” years of good life—luxurious rooms, elegant villas with individual plunge pools, rejuvenating spa, infinity pool, pristine beaches surrounded by emerald waters of the Hilutungan Channel and the unparalleled culinary offerings by a team of excellent chefs. Multi-awarded Crimson Resort & Spa Mactan is a sprawling gem of a sanctuary that beckons travelers to an idyllic get-away.
Through the years, its flagship restaurant, Azure Beach Club, has distinctively defined the culinary offerings of Crimson through its Executive Chef Godfrey Laforteza.
Trained in New York City by renowned celebrity chefs Jean Georges Vongerichten and Nobu Matsuhita, Chef Godfrey’s Asian-inspired creations have been creating ripples from his open theater kitchen with state-of-the-art equipment.
A performing artist before he decided to be a chef, his creations are always a command performance.
And I must say that great food can spell the difference in the hospitality world where luxurious offerings through its rooms and facilities are highly competitive.
I missed the much-talked about opening last August of Crimson’s Spanish restaurant, Enye, by world-renowned Chef Jose Luis “Chele” Gonzales whose Gallery Vask in Manila is ranked 35 in Asia’s 50 Best Restaurants 2017.
Finally meeting Chef Chele is still in my wish list. French Gen. Manager Didier Belmonte together with Crimson’s owning company Filinvest Hospitality Corporation Vice-President Francis Gotianum, Chroma Hospitality Inc.’s Country Manager James Montenegro and President Charles Brookfield led the glittering 7th anniversary celebration.
Chroma Hospitality is the managing company of Crimson Hotels & Resorts and Quest Hotels & Resorts.
Amidst the music, food and flowing drinks, there was excitement over the Crimzone, the new leisure resort complex for families, the fresh look of the infinity pool and its newly opened Spanish restaurant, Enye. A preview of what is in store was also announced.
Earlier that day, there was ground breaking ceremony for the 228 expansion of the resort, the Crimson Suites. The highlight of the celebration naturally was the best sellers from the resort’s food and beverage outlets.
Azure Beach Club flaunted its several signature dishes: Tomahawk Steak (cut of rib eye that has an extra rib bone that resembles an axe) served rare, a huge pan of Chicken Biryani, Chicken Carpet, Wood-oven Roasted Prawns, Fish Tikka Tandoori, Tuna Tataki (pan-seared and finished with ginger-ponzu sauce) Citrus-cured Salmon Carpaccio.
Crossing over the dramatic infinity pool, Enye offered samplers of Jamon Croquetas (deliciously creamy inside) and assorted Pintxo. Pintxo is quintessential Basque finger foods served in bars and taverns throughout Basque County.
Filipinos are probably more familiar with “Tapas” but there is a world of a difference between “pintxos” and “tapas.”
From the resort’s coffee shop, Saffron, we enjoyed Crispy Palabok, Spicy Belly Lechon, the Cebuano dish Balbacua, Tofu Sisig. I had several glasses of Capetta Cuvee Brut to complement the scrumptious dishes.
As a habit, I always make room for dessert from Crimzone—Oreo Love, Berries Freeze and S’mores Cheese Cake.
The night skies burst with showers of light as the spectacular fireworks crowned the momentous celebration with a bright and more exciting future for Crimson Resort & Spa Mactan.
