#mpmcucina

Born and raised in Turkey, Chef Gürsel has always been an advocate of his hometown’s cuisine. His experience ranges from different world-class hotels and restaurants such as Sheraton and The Grand Blue Sky Hotel. He is currently the chairman of Eurasian Chefs Association, and has organized multiple cuisine festivals across Turkey, Germany, Lebanon, and Belgium, to name a few. Twenty years after working in different hotels and restaurants, he opened Fish of North, in 2005 which showcases the finest catch from the sea.

I was happy to be back at Cucina again with my friends, most of whom I had not seen since my surgery two months ago. Marco Polo Ortigas has been home to so many fond memories and it’s time for me to go on more gastronomic adventures. Istanbul is a culinary crossroad as it sits between Europe and Asia, the only city that is located on two continents, so you can also expect a fusion of cuisines and flavors as rich as its history.

Alongside Cucina’s expert culinary team, Chef Gürsel features a menu that transports foodies to the heart of Istanbul. Start your Turkish itinerary with unique appetizers such as the Circassian Chicken Salad, Roasted Eggplant with Olive Oil (Iman Bayildi), and the Kidney Bean Pilaki (Barbunya Pilaki).

The Circassian chicken salad was a refreshing starter that combined nuts and spices together with fresh chicken strips. It’s not the usual salad we encounter so it does give a different experience.

You can then follow this with hot-off-the-grill skewers including Chicken (Tavuksis), Red Snapper (Izgara Dil Sis), or Lamb & Eggplant (Patlican Kebabi) among other regulars such as Pork Satay, Chicken Satay, and more.

Even the condiments at the buffet have taken a Turkish makeover. You can combine your skewers and other dishes with dips such as the Turkish Yoghurt Dip, Red Pepper & Walnut Dip, and the Chick Pea Dip. Each of these gives a different taste of Istanbul.

Head over to the main courses with signature dishes such as the Spiced Chicken with Olive Coriander Relish (Firin Tavuk). This is not just your ordinary fried or roasted chicken as it comes prepared with layers of spices and flavors that are unlike any other I have tried. 

Another interesting item is the Steamed Sea Bass in Paper with Vegetables and Herbs (Kagritta Levrek). This tender sea bass is literally prepared and served covered with a paper sheet that actually looks edible itself. The fish has a light and clean taste which is a good balance to the other much stronger dishes.

My favorite Turkish main course would be the Pan-Roasted Lamb with Smoked Eggplant Puree (Hunkar Begendi). This is probably their comfort food especially with its tender chunks of flavorful lamb sitting on a bed of mashed eggplant. The thick and creamy sauce is a bit similar to our caldereta but with more intense spices.

Al these Turkish specialties are being offered on top of Cucina’s regular buffet stations so there are many other places around the world to explore. The Japanese station is always a favorite with is fresh sushi and sashimi.

You can also find dimsum and noodles at the Chinese station as well as other specialties at the Indian and Filipino stations. Cucina’s The Best Paella in Town is also part of the buffet and you can also find pizzas and pastas at the Italian station.

There are also plenty of seafood at the Cold Seafood Station including prawns, mussels, and crabs. These can be prepared according to your preference and I always have mine cooked in butter and garlic.

After your trip around the world’s kitchen, it’s time to cap off your adventure with some Turkish desserts which you will find at the Dessert Station. Some of the staples include the Pistachio Baklava (Ore Baklava) and the Candied Pumpkin with Walnuts (Kabak Tatlisi).

They also feature the Fried Dough Balls in Rose Scented Syrup (Lokma) which are sweet and chewy balls of goodness. The Oven Baked Rice Pudding (Firin Sutlac) is also a great way to end your hearty meals.

It’s quite seldom we find a buffet in Manila that features authenthic Turkish cuisine prepared by a Turkish chef, so this promotion from Marco Polo Manila is definitely a great opportunity to try these exotic dishes. A Taste of Istanbul is available daily for lunch and dinner at Cucina’s regular buffet rates. Book your tables now!

CUCINA

24/F Marco Polo Manila, Meralco Avenue & Sapphire Street, Ortigas Center, Pasig

720-7777

www.marcopolohotels.com

Marco Polo Ortigas continues to come up with creative themes for Cucina and this time it is contemporary Filipino cuisine taking the spotlight for their lunch and dinner buffets. 

Chef Ramon Antonio takes over the Filipino section of Cucina during the week-long food festival. As a culinary artist, his love for art and food is combined with his wide array of authentic and modern dishes.  Chef Ramon has been a sought-after chef and artist, coming from different continents to gain his world-class experience. He has cooked for royalty, heads of state, and international celebrities, while also heading Michelin-starred restaurants and other hotels worldwide. He proudly shares his expertise in Filipino cuisine to the world and wants to highlight our own dishes and specialties to a global audience. 

 Chef Ramon carefully prepares his dishes by sketching them first in a canvas, and later on working his magic in the kitchen, coming up with creative and scrumptious favorites every Filipino loves. An example would be one of his appetizers, the Biyaring, a Maranaw-style shrimp ceviche that Chef Ramon brings to life at Cucina. This sour-tasting seafood dish is a popular Filipino starter which came from our Spanish roots. Guests will be able to see some of Chef Ramon’s original sketches beside the actual dishes.

The Ginataang Santol is a regional specialty originating from Bicol. This interesting dip is made from santol and coconut and comes with camote chips. 

Other items on the appetizers section include the Kinilaw Bisaya, a Cebuano style mackerel ceviche. Another regional item is the Cavitenong Kulao, a pork version of the kinilaw originating from Cavite.

While From Palette to Palate focuses on contemporary Filipino cuisine, the other international stations at Cucina will continue to offer other favorites such as sushi and sashimi from the Japanese station, salads, breads, crabs, mussels, dimsum, pizza, pasta, paella, and more.

During our special tasting session with Chef Ramon, we were also served his version of the Binakol using Illongo grilled chicken and coconut soup. This has quite a different taste from the Chicken Binakol I am used to eating at Pamana Restaurant which has more of a coconut flavor. Chef Ramon’s Binakol has a meatier flavor with more spices and less of the coconut taste.

There are many other Filipino dishes spread throughout the buffet stations at Cucina. One of them is the Dinengdeng na Kabute, a bagoong-based vegetable dish that originated from the Ilocos region and is similar to pinakbet.

Another is the Tinumis ng Bulakan, a combination of dinuguan and sinigang from Bulacan. These regional delicacies are a good representation of our Filipino food heritage and traditions.

Chef Ramon also offers his signature dishes like the Kalderata’ng Karnero, a lamb meat stew with vegetables and liver sauce.

The Adobong Imus is a type of adobo-dish from Cavite which is slow-cooked in vinegar, annatto oil, bay leaves, plus salt and pepper. There is also the Inun-Unan Nga Apahap, a Filipino sea bass sour confit cooked in duck fat.

A Filipino feast would not be complete without a lechon, or better yet, a Cochinillo. The soft and tender Cochinillo with its ultra crispy skin takes center stage at the carving station during the Filipino food festival at Cucina.

Chef Ramon also had another treat waiting for the media guests. He held a special demonstration of his art skills by sketching the night’s main course on a blank canvass. We all watched in amazement as lines and colors started coming together from the mind of Chef Ramon to form his culinary creation.

The Kalderetang Baka was the highlight of the evening with its slow-braised beef doused in foie gras sauce instead of the usual liver sauce. The image on the palette simply jumped out into our plates as we were served this sumptuous dish. I could not believe how tender and flavorful the beef was. This is probably the best beef kaldereta I have ever tasted! I’m sure the foie gras sauce has something to do with that.

The Kalderetang Baka was also served with Bugas Mais, a type of corn rice cooked with squid ink. This is healthier than rice because it comes with plenty of fiber and nutrients.

Chef Ramon has also transformed the Dessert Station of Cucina into his own culinary playground. Aside from the chocolate fountain and ice cream station, his colorful Filipino dessert items can also be found here

More of his artwork can be seen like the Tibok-Tibok, a buffalo-milk panna cotta with pandan glaze from Pampanga.

Other interesting desserts include the Canonigo (top left), a caramel meringue with orange custard. Bacolod’s famous Napoleones sa Pandan (top right) is also here while the Tablea Luya (bottom left), a chocolate bavaroise with candied ginger, offers its pretty shapes and contrasting flavors to diners. On the other hand, the Masi ug Landang (bottom right) is a Cebuano sticky rice mochi with peanut caramel filling and tapioca ginger lemongrass sauce.

Chef Ramon will also be sharing his expertise through a master cooking demo featuring Filipino classics on August 26, 10:00 am, at Vu’s Sky Bar and Lounge. Guests can enjoy this for P1,500 per person, which is inclusive of a lunch buffet at Cucina after. From Palette to Palate with Chef Ramon Antonio is only available until August 31 so make sure to drop by Marco Polo Ortigas and experience this unique and creative Filipino food festival. Buffet rates remain the same as before so this is really a great time to meet one of the best Filipino chefs of our time. 

CUCINA at MARCO POLO ORTIGAS

24/F Marco Polo Ortigas, Meralco Avenue & Sapphire Street, Ortigas Center, Pasig

720-7777

www.marcopolohotels.com

Cucina has been transformed into an Italian piazza where diners can experience a feast of Italian staples. While the regular stations can still be found at the buffet (read my previous blog here), Chef Andrea Delzanno proudly takes over the restaurant and you can find his specialties all over the menu from appetizers to mains and desserts. 

With years of training starting at a very young age of 20, Chef Andrea has truly become a culinary maestro as his work led him from Italy to New York and all the way to Asia. He brings with him a fusion of centuries-old traditions of the Italian cuisine with an innovative twist. Just like how art is produced in Rome, Chef Andrea prepares his dishes with a full attention to details, coming up with exquisite, satisfying, and purely delizioso dishes, carefully-crafted to a true Italian taste.

Our journey to Italy started with the Mixed Seafood Salad with Lemon Dressing. Instead of leafy greens, this salad is loaded with seafood including squid, prawns, clams and mussels. 

Next was the Tomato and Buffalo Mozzarella Caprese, a refreshing combination of cheese and tomato to cleanse the palate. 

The Parma Ham and Melon is my preferred appetizer with the slices of ham draped over fresh pieces of melon. The sweet and salty flavors give a tasty kick to jumpstart our appetites.

A warm bowl of Traditional Tomato Soup with garlic bread and parmigiana cheese was also served. This is a strong tomato soup that probably reminds Italians of their grandmother’s cooking, similar to our own chicken soup or hearty bowl of arroz caldo.

The next item turned out to be my favorite dish that afternoon. The Risotto with Mushrooms is a very flavorful serving of thick risotto filled with the sweet aroma of truffle and mushrooms. I enjoyed this so much that I had two servings for myself. It’s heavy, but oh so delicious.

Other Italian specialties that you can find around the buffet include the Vongoli Pasta at the Pasta Station. This one is topped with clams and spices, but you can also ask for other pasta items like Carbonara and the chefs will gladly prepare it for you.

Cucina also features the Chorizo Pizza and the Margherita Pizza for Festa Italiana. These are baked at their huge brick oven and served fresh and hot.

For the main dishes, a delightful plate of Deep Fried Seafood with Aioli Dip is available containing deep fried shrimp, squid, fish, and even soft-shelled crabs. Make sure to grab those crunchy soft-shell crabs quickly because they are the best items on the plate.

One other dish I really liked is the Garoupa with Tomato Sauce, Olives and Potato. The very tender fish is cooked perfectly with just subtle flavors from the tomato sauce. It’s a simple Italian dish that really works well.

The Braised Chicken Cacciatore Style has a “hunter-style” preparation where it is cooked with onions, herbs, tomatoes, and wine. It also has those simple light flavors where the ingredients take center stage.

Lastly, the Slow Roasted Lamb Leg with garlic and herbs is the highlight at the Carving Station. Ask for a slice or two of this tender lamb which I’m sure you will enjoy.

Even the Dessert Station is filled with Italian specialties during Festa Italiana. Take a glass of Tiramisu or some Fresh Fruit Tart for a colorful and fruity ending. 

The Amaretti Chocolate Pudding was my favorite dessert item with its hints of Ammaretto, a sweet almond-flavoured, Italian liqueur. There are many other interesting treats like the Chocolate Truffle Creme Brulee and their Signature Chocolate Haven Cake.

For those who want an even deeper journey to the heart of Italy, go for the special Wine Dinner on June 9, showcasing Chef Andrea’s signature dishes with excellent wines to match. Cocktails start at 6:00pm at the Connect Lounge and this is available for P2,888 per person. You can also learn how to cook Italian treasures at the Master Cooking Demo on June 10, 10:00am at Vu’s Sky Bar and Lounge. For P2,300 per person, find out how to craft authentic pasta from the true Italian native and chef. This will be followed by a lunch buffet at Cucina.

Marco Polo Manila continues to create exciting offers and culinary activities that  keep its guests coming back again and again. There’s always something new at Cucina and I would like to thank Ms. Judith Los Baños, Director of Marketing Communications and Mr. Frank Reichenbach, General Manager of Marco Polo Ortigas for always welcoming me to their hotel. Here’s to more adventures ahead.

CUCINA at MARCO POLO ORTIGAS

24/F Marco Polo Ortigas, Meralco Avenue & Sapphire Street, Ortigas Center, Pasig

720-7777

www.marcopolohotels.com

Chef Giuseppe personally toured us around the weekday buffet selection and showed us the subtle changes around the restaurant. The salad and appetizer section has a more contemporary look, with shot glasses containing small bites of Cabbage Salad, Smoked Salmon Salad, Thai Glass Salad and others.

Chef Giuseppe’s love for Japanese food has expanded the sushi selection over at the Japanese station with various offerings like tuna maki, tuna roll, salmon roll, california maki and fresh tuna sashimi made from Susatinable Tuna caught form local waters.

One of Chef Giuseppe’s signature dishes is the Beet Salmon Gravlax with Capers and Creme Fraiche. The fresh salmon is cured in salt and sugar and its salty flavors are best balanced by the rich cream dressing.

Since Chef Giuseppe is Italaian, you can bet that the pasta station is given more emphasis. Chef Giuseppe has been eating pasta since his childhood when his grandmother would cook pasta for them daily. At Cucina, you can find different kinds of pasta being offered like farfalle, fettuccini and spaghetti with your choice of sauces including carbonara or marinara.

I had the server prepare this Spaghetti Carbonara for me topped with bacon bits. This creamy pasta defines Chef Giuseppe’s cooking, light and simple but bursting with natural flavors.

Over at the grilling station, you can choose from among a variety of meats and seafood like lamb kebabs, chicken kebabs, bacon in onion leeks, chicken, snapper or squid. Just tell the chefs how many you want and they will prepare it for you fresh and hot off the grill.

The Filipino section also has a few interesting dishes like the Ginataang Alimasag, Laing, and hearty broths like Nilaga na Baka.

The main carving station is still one of the highlights of the Cucina buffet which offers different items daily. Come during the weekends and you will find Chef Giuseppe’s specialty, the Italian Porchetta Stuffed with Sun Dry Tomato and Black Olive Pate. You might also find the sumptuous US Prime Rib steak or other surprises.

Chef Giuseppe wanted us to try a few of the signature dishes he is adding to Cucina’s menu. One of these is the Wild Mushroom Risotto which he cooked for us on the spot using just basic ingredients which include rice, mushrooms and vegetable broth.

The Wild Mushroom Risotto has a deep mushroom taste, but the rice itself is actually quite light and comforting. Chef Giuseppe mentions that the Italian version of the risotto is not as creamy as the French way so you don’t feel too bloated and full. I really like this version and you could say that this is probably the best risotto in town!

We also got to try Chef Giuseppe’s other signature dishes like the Ossobucco ala Milanese with Soft Yellow Polenta. The cross-cut veal shanks are braised with vegetables and I really enjoyed eating the tender cuts, especially with the bone marrow that you can find inside the bone shanks.

Another signature item you can find at Cucina is the Baked Salted Fish with Chef Giuseppe’s Special Sauce. This is usually featured on the buffet during weekends.

My favorite among Chef Giuseppe's new signature dishes is the Beef Cheek Couscous and Grilled Vegetable. These beef cheeks are just so tender and it pairs well with the light and fluffy couscous. The menu selection at Cucina changes each day so you can go here every day of the week and keep finding something new.

The much anticipated German Beer Festival, Oktoberfest, is also happening at Marco Polo Ortigas Manila and Cucina with exciting treats from September 27 to October 7, 2016. Special Bavarian dishes are available in the buffet stations such as Bretzel with Obatzda, German Hamburger, Weisswurst, Spaetzel, and more. Of course, the festivity will not be complete without imported German beers.

Other Oktoberfest dishes that I found were the Assorted Sausages on Saurkraut and the Beef Goulash. To further highlight the celebration, the serving staff will be wearing the traditional Oktoberfest costume during this period.

After that fulfilling round, it’s now time for desserts. The pastry station has a good selection of cakes and sweets to satisfy your cravings. Aside from the ice cream and crepes, guests can also enjoy a special dessert during Oktoberfest such as the Schwarzwalder Torte or Apple Strudel with Vanilla Sauce.

If you haven’t visited Cucina for quite a while, then it’s time you do so and see what new Chef de Cuissine Giuseppe Rivoli has done to revamp the lineup. Buffet prices start at only P1500 nett per person so go and reserve your tables now!

In partnership with Werdenberg International, the Swiss Food Festival at Cucina offers a wide selection of Swiss dishes which are included in the buffet together with all our other favorites (Read about Cucina here). Delight in a chocolate buffet featuring only the finest pralines and enjoy all these exotic dishes as if you are dining along the Swiss Alps. This delicious culinary experience can be enjoyed from Monday to Thursday at P1,500 nett for lunch and P1,800 for dinner. Celebrate the festival on a weekend from Friday to Sunday at P2,300 for lunch and P2,650 for the dinner buffet. Special gifts from Turkish Airlines and Victorinox also await lucky guests.

Marco Polo Hongkong Hotel Executive Chef Rolf Jaeggi is here in Manila as a special guest chef for All Things Swiss. Chef Rolf is a Swiss borne culinary expert who has been specializing in Swiss cuisine for the whole duration of his career. With over 30 years of vast international experience, Chef Rolf makes sure that we can experience an authentic Swiss feast during Cucina’s Swiss Food Festival.

Switzerland is known for their chocolates and cheese, so these can be found all around the buffet at Cucina during this two-week celebration. The Cervelat with Cheese is a special sausage produced in Switzerland. Since Filipinos generally like cheesy hotdogs, this would be a good appetizer that we should appreciate.

The Beef Salad with Gherkins, Onions and Pepper is also an interesting variety that we do not normally encounter in the country. Add some Red Cabbage to your plate for a more colorful salad starter.

Thinly-sliced Beef Carpaccio is also available for those who like hams and cured meats. The Air Dried Beef is a little bit tougher and chewy with a more pronounced salty taste.

The Smoked Trout offers a more light and refreshing taste with its clean and natural flavors and soft meat.

Here’s another interesting dish. The Pasta with Sauteed Chicken Liver and grilled vegetables is a peculiar combination that only the Swiss can think of. Our palates may not be used to this flavor combination but it is nice to see these exotic and unfamiliar items here at the Swiss food festival.

Something that might be more familiar would be the Spatzle, a soft type of egg noodle found in Europe and Switzerland. This European comfort food is somewhat similar to the American’s Mac and Cheese or even our own chicken sopas.

This one is not a pizza, but is actually called a Roesti which is made of potatoes and other ingredients. The delicious fried potato cake is quite filling and will definitely give you a carbs overload.

Seared Salmon can also be found on the buffet and this seafood is always a yummy treat whatever way it is prepared.

The best item at the buffet could probably be the Deep Fried Cheese with its light and crunchy texture and oozing cheese inside. I would love to have these little tidbits at home while watching a movie.

Chef Rolf proudly demonstrates how to use the Raclette grill which heats the cheese wheel until it starts to boil. Raclette is cheese made from Swiss cow’s milk and this gooey goodness is one of the highlights at the Swiss food festival. He then scrapes off the melted raclette cheese onto a plate with roasted potatoes and pickled vegetables. This is one of the best cheese dishes you can ever find and one good reason to head over to Cucina.

Chef Rolf Jaeggi, together with (from left to right) Marco Polo Ortigas Director of Rooms Marlon Guevarra, Resident Manager Mike Yutuc, General Manager Frank Reichenbach, and Director of Restaurants Bars & Events Mirko de Giorgi, welcomed all the guests to the opening of the Swiss food festival and All Things Swiss. A cutting of the giant cheese wheel was also done to officially start the exciting lineup of events and activities at the hotel, including a cooking demonstration by Chef Rolf himself.

Guests were also treated to a special Swiss set menu featuring some of the best dishes Chef Rolf has to offer. We started with the Beef Carpaccio with beef tartar, quail egg, mache leaves and doused with lemon pepper marinade. The light and airy carpaccio were quite tasty, especially combined with the egg yolk.

This dish was paired with the Fendant Blanc d’Amour 2014 white wine to make the set menu even more special. Vu’s Sky Bar and Lounge is also offering a Swiss Cheese Buffet with wine during All Things Swiss. Relax and unwind the Swiss way over an unobstructed view of the metro with this classic pair, available every night for P1,900 for the cheese buffet. Swiss wines are sold separately and are available either by glass or by the bottle.

Next, we had the Swiss Barley Soup with herbs and Air Dried Beef. The creamy soup had a light flavor but it balances well with the Air Dried Beef which gives it a salty component.

Our main dish was the Veal Zurichoise with Roesti Potatoes. This dish originated from Zurich and is made with tender veal slices topped with creamy mushroom sauce. The roesti potato acts as a perfect side dish to this traditional Swiss plate.

To cap off our Swiss dining experience, Plum Tart with Vanilla Snaps and Whipped Cream was served along with some pastries and cakes.

The delicacies do not stop as Café Pronto lets it guests discover a wide variety of confectionary desserts with a showcase of the finest Swiss Pralines. These are available for P75 per piece or in a box of 3 (P215), box of 6 (P435) and box of 12 (P865). You can choose from Cappuccino Pralines, Framboise Pralines, Pistachio Pralines, Cognac Square, Tiramisu Truffle, Hazelnut Truffle and Mango Cashew Nut Truffle. So immerse yourself in an experience of the natural Switzerland at Marco Polo Ortigas and celebrate All Things Swiss!

Marco Polo Ortigas recently achieved the ultimate recognition for its exceptional quality of hospitality with the 5-star award from the Department of Tourism. Former Secretary Ramon Jimenez Jr. handed the prestigious plaque to Marco Polo Ortigas Manila, represented by General Manager Frank Reichenbach. To celebrate this prestigious recognition, and together with the its second anniversary, the hotel is bringing double surprises that will surely let the guests experience meaningful journeys with the hotel. Promotions ranging from superb room packages to special dining rates can be availed this month of July, giving guests an even more perfect stay. 

One of the special dining promotions being held this July and August is this fruity tie-up between the three Marco Polo properties in the Philippines. I had a chance to savor these intriguing set menus last week during my visit to Cucina.

As a bonus, it was also my first time to try out their new signature Earl Grape Iced Tea which was launched last month and is now available in every Marco Polo and Niccolo hotel worldwide. Filipinos generally love iced teas, but this is by far the fanciest and most exquisite Iced Tea drink that I have ever encountered. The amount of care and detail that goes into creating each Earl Grape Iced Tea drink can only be surpassed by its taste. 

Cold Earl Grey tea provides the base of the beverage and is poured over seedless green grapes and elderflower-infused ice cubes. The grapes are slightly pressed so the combination of flavours can meld together, completing the thirst-quenching drink hailed by many as the perfect summer refreshment. Every Earl Grape Iced Tea is presented with a freshly baked lokum or Turkish delight. The sugar-based confection is the perfect accompaniment to the Earl Grape Iced Tea, as it helps to accentuate the various flavours resulting from the beverage. 

This award-winning iced tea is definitely not your ordinary iced tea. It is actually sugar-free so it has the perfect balance of sweetness that is not overpowering like the usual iced tea beverages served in restaurants. Try this refreshing, one-of-a-kind concoction for yourself for only P275 at Cucina, Lung Hin and Vu's Sky Bar & Lounge.

Now let’s try their fruity set menus! Discover a different kind of fusion featuring dishes that are Filipinos’ favorites with Marco Polo Ortigas Manila’s Piña Mania. Using one of the most refreshing fruits, the pineapple brings in its sweet taste for a set menu that showcases its versatility. Combining the freshest ingredients from the ocean and land is the appetizer Grilled Tiger Prawns with Pineapple-Mango Salad doused with tamarind vinaigrette dressing. This delightful starter bring light and fruity flavors to your palate.

The main course for Marco Polo Ortigas Manila’s Piña Mania is the Filipino favorite Crispy Pata, but this one has a different twist as it is stuffed with delectable foie gras and topped with Pineapple salsa. You can’t get any more indulgent than this!

For desserts, Marco Polo Ortigas presents their Pineapple Tamale which is a confectionary masterpiece with its pastry crust filled with flavorful pineapple filling and served with mango custard and minted coconut jelly on the side. The Piña Mania set menu will be offered in July and August at Cucina in Marco Polo Ortigas Manila. 

Marco Polo Plaza Cebu’s signature set menu, Mango Bango will also be taking the spotlight this July. The national fruit, mango adds a tropical twist to our classic favorites by infusing the flavors of the delicious mango. These dishes are made by taking the sweetness of Cebu’s signature fruit and delicately mixing it with fresh local ingredients.  Start your sweet set with the Pasta Ravioli with Crabmeat and Mango as your appetizer.

Then continue with the very sumptuous Mango Surf & Turf for your main course. This juicy and oh so flavorful US Beef Tenderloin is doused in Sake-infused Beef Jus and comes with a tender Garoupa fish fillet topped with mango. They are also served with kangkong adobo and mashed potato to complete the extravagant dish.

Finally, end with the Cheesecake & Mango Jam Crème Brulee, a sweet and luscious way to finish your fruity mango set. The Mango Bango set menu will only be available this July at Cucina so you should hurry and visit if you want to try this refreshing combination.

In August, Marco Polo Davao’s Oh! Pomelo will be the featured set from the South. Feast in the flavors of unique pomelo goodness paired with dishes which best represent the bounties of the South. Start your gastronomic journey as Davao brings its unique flavor with Ceviche of Prawn with Grilled Calamari and Pomelo. A distinct taste for the main dish is the Slow Baked Salmon Fillet with Pomelo, then finish off the meal with the sweetness of the Chilled Pomelo Cheesecake and Vodka Pomelo Jelly. These three fruity set menus should give us more reason to visit Cucina to savor the flavors of the Philippines.

Of course, you don’t expect The Hungry Kat to let such a tempting offer pass me by. So I visited Marco Polo Ortigas again last Friday with a few of my friends to savour the start of Cucina’s Weekend Fiesta. You can order any of their special beverages to start your buffet. Mine was this fresh coconut juice to give this a more fiesta-like atmosphere.

Cucina also has an Iced Tea Buffet selection with a choice of Strawberry, Orange and Lychee iced teas. Sodas, hot teas, cocktails and wines are also available.

The Weekend Fiesta at Cucina will highlight several premium dishes from Fridays to Sundays making it even more delightful. I started off by heading to the carving station and getting a few slices of their flavorful Prime Ribs.

Have your prime rib steak grilled according to your preferred doneness. I had mine done medium and this slice of beef tasted so good with a really beefy and smokey flavor. Cucina has a wide selection of other international dishes which I have blogged about previously so I will show you just a few of the highlights for the Weekend Fiesta.

Marco Polo Ortigas is also one of the hotels which adheres to the Sustainable Seafood program launched earlier this year. You can see this on their buffet lineup which offers only the freshest sustainable tuna and seafood.

Cut your own slice from the Live Tuna station. Partnering with different organizations, these tunas are carefully-chosen and resourced from partner fisheries that help in conserving marine ecosystems. Other sushi and sashimi are also available at the Japanese Station so I also feasted on their delicious salmon sashimi.

But don’t forget the other fresh seafood options like the local Curacha or Spanner crabs which are found in the waters of Zamboanga. Have a few Elephant Shells or the Blue Crabs which are all part of the Sustainable Seafood program.

Cucina also brings to its diners these Vietnamese prawns that will surely offer a taste of Vietnam’s freshest. Have your seafood selection cooked however you like. I had mine cooked in garlic butter and enjoyed a few plates of these lovely prawns.

They also have Mussels and Manila Clams so I had some baked for me with lots of gooey melted cheese. Yummy!

But what is a fiesta without lechon? Cucina offers something even better with one of their specialties, the Cochinillo. Each tender and crunchy bite of this suckling pig will give a mouthful of flavor that is just so good, perfect for that weekend fiesta.

Look at what happens to little piggies that get too close to the Big Bad Hungry Kat. I’m sorry but I could not resist having more of your soft and crunchy skin. The Conchinillo is cooked and prepared by Cucina’s talented chefs just for the buffet so you get it fresh and hot.

You can also indulge in Cucina’s signature dish, the Best Paella in Town, freshly served and cooked a la minute by Executive Chef Lluis Pesarrodona and his chefs. I mentioned before that this really IS the best paella in town and it continues to attract many diners to Cucina.

If you want some more porky goodness, get some of the Pork Sisig to add to your meaty plate.

You will also find these roving fiesta-goers in native attire offering baskets of a Filipino street food favorite, the Kwek Kwek. You can eat these deep fried orange eggs without the fear of them being dirty, but try not to eat too much of these local delicacies.

Take advanatge of Cucina’s Weekend Fiesta this May because this promotion is only for a limited time. So plan your next weekend get together with the family and book your table now! Cucina is open daily for lunch from 12:00 NN to 2:30 PM and dinner from 6:00 PM to 10:30 PM. Children aged 6 and below get to eat for free while children aged 7 to 12 years old are charged half the price.

CUCINA at MARCO POLO ORTIGAS