IT WAS a regular Saturday night without any special events, but when we entered Enye by Chele Gonzalez in Crimson Resort and Spa Mactan, almost every seat in the modern Spanish restaurant was occupied. A year and a half since it first opened, the restaurant is one of the Philippine Tatler’s Best Restaurants, and Cebu’s discerning diners quite clearly agree.
A couple of tables were reserved for our group, which was invited by Mia Sy and Jope Mendoza of the resort’s PR team to try out some of Chef Chele’s culinary innovations recently introduced to Enye’s menu. While the favorites from the classic tapas and traditional menu are still present, Chef Chele has taken inspiration from global culinary trends to put a new spin on familiar dishes. How so? We are familiar with foie gras, but at Enye, it’s seared and served with a perfectly poached egg, brioche crumbs, and drizzled with port wine sauce. The traditional apple tart comes in a deconstructed interpretation of unexpected textures: apple foam and shards of vanilla custard with roasted apple ice cream. Familiar favorites made new include the paella negra, which has been amped up with giant scallops and grilled octopus; and the cordero asado de manera tradicional, or slow braised lamb shoulder with rustic roasted potatoes and greens.
“Our vision has always been to elevate Cebu’s dining scene,” says Crimson general manager Didier Belmonte of the resort’s collaboration with Chef Chele. “Having Enye offer guests a dining experience that’s unmatched in the region is a major accomplishment for us.”