Feasting in Panglao-A A +A
Wednesday, September 4, 2013
THIS gem of a resort is tucked in an area that’s away from all the noise of the city, yet effectively boasts of a wide expanse of nature’s beauty.
Bluewater Panglao, located at Sitio Daurong, Danao, Panglao Island, Bohol, Philippines, celebrated its second year anniversary last July 31-Aug.1. This resort is one of the three Bluewater resorts in the country; the other two are located in Mactan Island and Sumilon Island.
What’s interesting to note about the brand is that, it is one of the few here in the country that is wholly devoted to showcasing hospitality that highlights the finer things about Filipino culture. From architectural designs, to the food on the menu—the brand sees to it that they share to visitors and guests that genuine Filipino experience.
Launching their anniversary with a program that displays the best in Filipino hospitality and lifestyle, the resort started off with a Northern Exposure 2013: a dining event featuring Chef Sau del Rosario.
Chef Sau is easily one of Manila’s most celebrated chefs. The French-trained del Rosario was born and raised in the center of Philippine gastronomy, Pampanga. This Pampango chef is generous to share some of his family’s heirloom recipes. “I want to promote Filipino cuisine especially the Pampango region where I dwelled so that the next generation would be equally proud of our own cuisine.”
He took his professional training in Nice, South of France under the guidance of Michelin Chef Christian Plumail of Restaurant L’univers. Sau then took a job in the prestigious three Michelin Restaurant Le Divellec in Paris the following year before moving to China to open Luna in Shanghai.
After two years in Shanghai, Sau took the job as Chef de cuisine of the famous Raffles Chain’s Equinox. In 2005, Sau heeded the call from Manila and opened M Cafe, Chelsea, Madison Grill, Le Bistro Vert and Toro.
The restaurant Villa Café in Makati is Chef Sau’s latest venture.
Bluewater Panglao definitely upped the ante by allowing locals and guests to feast on what would most probably be a menu offering Filipino food at its most glorious state, thanks to Chef Sau. Some of the dishes he whipped out were the Ox-tail Ravioli, Kare Kare Macadamia Truffle Sauce, Rib-eye Bistek, Caramelized Shallots, Shitake Confits, Slow-cooked Beef Cheeks on Red Wine Lamb Shank Tagine with Tabbouleh, Lamb Shank Kaldereta with Quesong Puti, Callos/Lengua con Mais and Mushrooms, Pork Bagnet with Paella and his Sisig with Foie Gras.
The night was filled with entertainment as well from Bohol’s very own Lupae Dance Troupe and the Loboc Youth Ambassadors (Brass Band). The performers indeed entertained the audience with their stellar talent that should make Bohol proud.
Good food and wine, merrymaking and a gracious venue to top it all, the night definitely marked a good second year for the resort on a high note. (LQ3)
Published in the Sun.Star Cebu newspaper on September 05, 2013.