RECOGNIZED as “Best Restaurant” in SunStar’s Best of Cebu 2018 list, Enye by Chele Gonzalez promises dishes that make traveling to the other side of the bridge worthwhile. Marking its 18th month serving authentic Spanish fare, it continues to keep its guests entertained as Chef Chele recently introduced the restaurant’s new items.
Included in the string of new dishes is its Baked Grouper Fish Fillet stuffed with swimmer crab and bathed in seafood broth; and the Cordero Asado de Manera Tradicional, a slow braised lamb shoulder with rustic roasted potatoes and greens.
On a lighter note, there’s the white snapper fish and scallop ceviche which has tigers milk, pickled onions, coconut and curry espuma.
The crowd favorite, the Paella Negra, was re-imagined and topped with scallops and grilled octopus for a more flavorful bite.
For dessert, choose among the following: Apple tart, fashioned in a deconstructed manner with trimmings like vanilla custard, apple foam and roasted apple ice cream; Choco Mango Cebu, made with chocolate cremeux, crunchy chocolate soil and mango sorbet for a sweet and tangy ending; or the Tarta de Queso Casera, a baked cheese cake with red berry compote and rum ice cream.
Enye by Chele Gonzalez is a collaboration of Crimson Resort & Spa Mactan and the renowned chef. It is located at the lobby level of Crimson Resort & Spa Mactan and open for dinner from 6 until 10:30 p.m. every day.