The Queen City of the South
By Ronalyn M. Umali

Over the years, Cebu has proven to be the one of the greatest gems in the Philippine islands. With its rich culture and booming economy, no wonder this province is evolving from a mere tourist destination to a hub for Filipino foods and luxury. Actually, my own Cebu trip veered a bit away from the routine of visiting tourist spots. Instead, I got to know this province in a different light—through its remarkable cuisines and deluxe hotels and resorts.

From the moment I stepped in the Philippine Airlines (PAL) Mabuhay Lounge to wait for my flight, I just knew this trip would be about comfort and relaxation. The lounge offers comfortable chairs perfect for passengers wanting to relax while waiting for their flight. A variety of food was available for the waiting passengers, as well as complimentary newspapers and Wi-Fi (wireless broadband connectivity) access cards. The business center, equipped with telephones, a fax machine, and computers, is an excellent place for business travelers who need to make urgent transactions.

An hour of travel time in the PAL Mabuhay Business Class seemed like minutes to me as I gorged myself on the endless view of little islands and blue seas from my window. I just got even more excited after the crew announced our arrival at Mactan-Cebu International Airport.

A night of foods and wines
Barely 10 minutes away from the airport and 40 minutes from Cebu City, the Hilton Cebu Resort and Spa Hotel is located at the tip of Mactan Island where guests can experience the ultimate beachfront luxury. Its three towers stand majestically amidst the small houses and trees, and quite impossible not to notice because of its carnation pink color. Out of 246 rooms, I was lucky to have been given one of the 92 rooms with a magnificent view of the ocean. It was wonderful taking it all in from my balcony.

Many guests are foreign nationals, mostly Asians and Europeans. I was instantly excited to taste the different cuisines they offer, considering the diverse food preferences of their guests. Cocktails at Manny O's Wines and Tapas, with no less than owner Manny Osmeña himself joining the guests, was both educational and a delightful experience for everyone. After indulging ourselves with glasses of Agapitos Rosé and Sumiller wines, everyone focused on the Black Angus steak and Wagyu beef. The steak was so flavorful and soft that it went smoothly down my throat. The Wagyu beef was a delightfully different story. This tender, rich, and savory meat brought hundreds of flavors in every bite, nay, every chew. Hands down, that was the best meat I've ever tasted!

Asian cuisine at its best
Dinner at Shangri-La Mactan Resort and Spa, which is only a few meters away from Hilton, offered an entirely different gastronomic delight. Pad Thai Noodles for main dish and the Black Pepper Squid with stir-fried vegetables were considered blockbusters. The squid was easy to chew, and the taste was a new sensation for me: sweet, salty and spicy all at the same time. But I must say that my favorite was the dessert—fresh mango with sticky rice and Pumpkin custard, which tasted like leche flan. It had a perfect mixture of sweetness and sourness, and the sticky rice kind of held everything together.

Seafood treat at Maribago
It seems like Cebu never runs out of good food! We willingly indulged to a real seafood treat at Maribago Bluewater Beach Resort. Lapu Lapu fish (known as Pugapo in Cebu) and the Stonefish were cooked to perfection. Baked scallops, prawns, and crabs were all fresh and juicy, caught and cooked within the same hour.

Aside from its yummy shellfishes, what caught my attention was the huge seashell chandelier that hung above us. Thousands and thousands of seashells were craftily stitched together into one, big state-of-the-art decor hanging beautifully at the center of the cove. I heard it's more beautiful and breathtaking at night when the lights are on. A few minutes of relaxation and a quick dip in the pool at the Amuma Spa totally made my afternoon. We left Maribago as happy as clams and headed for the city.

Dinner awaits a thousand feet high
We found ourselves a thousand feet above sea level to have dinner at the Penthouse of Marco Polo Hotel, where the Blu Bar & Grill is located. I had the appetizing Crab and Mushroom Embutido with Oyster Emulsion and Apricot Puree, and sampled the peculiar Guyabano & Coconut Cream Soup. For the main course, we had Duet of Veal Tenderloin & Lobster Thermidor. Though it seemed like an unlikely match, the soft flavors of the lobster perfectly complimented the rough taste of the beef. The meal ended with a delectable dark chocolate tart with cinnamon ice cream and mango compote. The dark chocolate's bitter taste was balanced by the sweetness of mango compote and coldness of the ice cream.

The best part of dining a thousand feet high, under the full moon and a blanket of stars, was the heart-stopping view of Cebu City at night. Little yellow dots filled the entire picturesque, as if all the stars fell down and crashed beautifully at the heart of city.

We went back to Hilton with full stomachs and happy hearts. I went outside the balcony one last time and promised myself to return here next time with my barkada.

The next morning, we had a quick breakfast and headed straight to the airport. As the plane took off, I had a long last look at Cebu and realized that aside from its famous churches, shrines, and natural beauty, this province is also a perfect destination when it comes to appetizing cuisines and world-class hotels. I found relaxation and luxury at its best, in no less than the “Queen” of all provinces.