Robinsons Hotels and Resorts (RHR), the largest hotel developer and operator in the country in terms of number of properties, has come up with innovative offers dubbed GO GO GO for its homegrown Summit and GO hotels.
The first GO is the GO 24/7 offer which allows guests to check in at any time of the day or night with a 24-hour period stay from the time of check-in. This is a welcome and convenient change from the usual 2 p.m. checkin and noon checkout. However reservations must be made at least 72 hours prior to checkin. This unique offer is initially available only in seven of the homegrown GO hotels: Dumaguete, Iloilo, Lanang Davao, Mandaluyong, Otis-Manila, Puerto Princesa and Tacloban.
The second GO is the GO 365 which is for all the GO and Summit hotels. GO 365 allows guests to make reservations as far as a year ahead and at least 15 days prior to checkin to get a 10 percent discount off the best available rate. Pre-payment is required to guarantee reservation.
The final GO is GO Buy Online. This enables guests in all RHR to book and purchase via a chat box and online boutique. Convenience is the name of the game in GO GO GO.
The press launch was held at the Summit Galleria Cebu with Joy de Mesa, RHR group director of sales and marketing and director of marketing Nonito Cuizon holding court. Playing host was hotel general manager Melanie Arceo, who happily showed off the new dishes created by chef Mau Dominguez in Summit Galleria Cebu.
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Now on its fifth year, Seda Hotel at the Cebu Business Park is doing just fine, so says tireless general manager Gwen Dela Cruz who, with her team, never runs out of ideas to enhance the Seda experience. Recently launched at its signature restaurant Misto was the “Meat Your Match” dinner buffet on Saturdays. An absolute treat for meat and steak lovers, its main attraction are the prime cuts from La Carne Premium Meats which La Carne’s Francesca Fua introduced to us, among them the US Angus Top Sirlon roast and the Australian Angus Picanha (Rump Cap).
Other meat yummies during the dinner launch were a whole turkey with all the trimmings, the flavorful Bulalo, a variety of sausages, pork and chicken dishes and more, thanks to Seda executive chef Gemma Limot and sous chef Gina Macapobre. Oh yes, there were salads, drinks, fruits, a variety of cheeses, breads and sinful desserts.
The buffet at Misto also features Foodie Fiesta on Thursday, Seafood Friday and Salo-Salo Specials on Sunday with Lechon on the menu.
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Hai Shin Lou, Marco Polo Plaza’s Cantonese specialty restaurant, has reopened with a new Chinese executive chef, Kenny Yong Tze Hin. He comes with 20 years experience in Chinese cuisine. He honed his cooking skills working with top Cantonese chefs in Malaysia, Australia and China. In the Philippines, he has worked as executive Chinese chef at Mactan Shangri-La’s Tea of Spring and at JPark Island Resort’s Ching Hai restaurant. His latest stint was as Chinese sous chef at Solaire Resort & Casino in Manila.
Chef Kenny says that as one of the top cuisines in the world, Cantonese cuisine requires a fine balance between traditional cooking methods and innovative ideas and presentations. He believes that equally important are the authenticity of taste, precise timing and freshness of ingredients. Under his watch, Hai Sin Lou has come up with a new promo called the Dimsum Basket. The package is good for four persons and includes three kinds of steamed dimsum favorites, three fried ones, a choice of fried rice or noodles and dessert, all for a reasonable price.