FEW brands have been able to withstand the test of time, especially in the food and beverage business. But Movenpick has been delighting customers worldwide through its standalone restaurants and outlets in its hotels since founder Ueli Prager introduced his unique concept in 1948. That’s 70 years of sophisticated but relaxed dining that highlights quality dishes, for “unpretentious dining, with a twist.” Movenpick Europe food and beverage director Thomas Hollenstein, along with a team of chefs, designed seven special dishes for this milestone—one for every decade of culinary success.
At Movenpick Hotel Mactan Island Cebu, we were invited to sample these imaginative dishes with the usual warm and genuine welcome by hotel general manager Harold Rainfroy, communications manager Meg Hernandez, executive chef Christian Bouby and social media manager Armie Garde. The innovative dishes are inspired by classic favorites, made new again by putting a spin on traditional ingredients and methods for an exciting dining experience. Mille-feuille, for example, is usually a multilayered dessert, but on this menu, it’s a reinterpretation of Movenpick’s smoked salmon, with layers of puff pastry and caper berries on the side. Beef tartare is transformed into a light, meatless dish of diced avocado and roasted tomatoes, topped with plump grilled scallops. The classic carrot cake is reinvented as a carrot waffle made with almond flour, and topped with a hefty scoop of Movenpick’s world-famous vanilla ice cream.
In Mactan, the special menu celebrating 70 Years of Culinary Excellence is available at the Sails restaurant until April 20.