Col­umn: Michael Karlo Lim takes us to ho­tel's themed din­ners

Sun.Star Cebu Weekend - - Content - Michael Karlo Lim

Radisson Blu Cebu pleases palates with a wide ar­ray of in­ter­na­tional fla­vors, as the deluxe ho­tel in­tro­duces themed din­ners at Fe­ria. The ho­tel’s all-day din­ing restau­rant in­vites guests to feast on suc­cu­lent fla­vors fresh from the ocean with Seafest Mon­days, or in­dulge in vi­brant dishes from South Amer­ica on Latino Tues­days. Din­ers are treated to skew­ered spe­cials and the restau­rant’s juicy, slow-roasted beef chuck with pep­per­corn rub and Tubu­ran cof­fee on Ke­bab and Beer Wed­nes­days.

Fall-off-the-bone smoked beef ribs with home­made and re­gional bar­be­cue sauces take cen­ter stage on Smokey Rib Thurs­days, while Surf & Turf Fri­days give way to fish and pork del­i­ca­cies, all tastily com­ple­mented with a spe­cial US Beef Prime Rib carv­ing.

Week­ends at Fe­ria are sure to pique ap­petites with buf­fet spreads of sa­vory Asian fare, and mouth­wa­ter­ing cul­tural fa­vorites on Filipino Fi­esta Sun­days.”

Their al­ready ex­pan­sive Asian se­lec­tion seemed to swell to over­flow­ing on our Sat­ur­day visit. It was vir­tu­ally a dim sum dis­play with as­sort­ments upon as­sort­ments of siomais and my fa­vorite xi­ao­long­bao. The carv­ing sta­tions didn’t dis­ap­point with the clas­sic Pek­ing Duck and other duck dish per­mu­ta­tions. Cured meats rounded out that sec­tor.

A fea­ture was their sta­tions for noo­dles and seafood. One could pick and mix as he wishes for a cus­tom meal with the chef adding only heat. The chefs are, of course, more than will­ing to whip up a dish as they would like to present it for those not too DIY adept.

Their In­dian se­lec­tions still prove as ex­cel­lent as these were the rev­e­la­tions they were when first in­tro­duced to the lineup. The ded­i­cated Ja­panese bar also stepped up its sushi game per­haps with the in­tro­duc­tion of the sis­ter Sushisake across the lobby.

While all the reg­u­lar themed sec­tions are open all through­out the week, one night of each week fea­tures the themes as above and plays up the menu spe­cific to those. Din­ers not par­tic­u­larly in­clined to the theme of the night may still en­joy the buf­fet’s reg­u­lar fare. I def­i­nitely did my usual cheeses.

Fe­ria’s themed din­ners are avail­able from P980 to P1,650 net per per­son on week­days, and at P1,450 net per per­son on Sun­days.

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