You’ve seen pictures, portraits, drawings and caricatures of her — a playfully flirtatious woman with a headpiece of plump, juicy, shockingly colorful tropical fruits, and possibly even a necklace, earrings and bangles made of the same produce-turned-accessory embellishment.
Maybe it’s her crown of citrus and fructose giving her the juice to power her electric energy, but soon enough, and for two whole months, you’ll be able to share in her vibrancy through the sense of taste.
Recently awarded a five-star rating and awarded Best Room Score for 2015, the Marco Polo Ortigas, Manila presents its newest culinary offerings that celebrate all things fruity-flavored taking inspiration from different regions in the country — and possibly from the aura of this unnamed lady filled with fruity delight.
(Marco Polo Hotels vice president of sales and marketing Philip Schaetz, Department of Tourism head office, former Secretary Ramon Jimenez Jr., GM Frank Reichenbach and Frontier Ortigas Hotel and Resort Corporation president Lily Pedrosa)
(Marco Polo Ortigas employees receiving the award for Best Room Score for 2015)
From the capital of Manila, they have the Piña Mania menu that infuses the pineapple’s tanginess in both mains and desserts. Choose from Grilled Tiger Prawns with Pineapple-Mango Salad in Tamarind Vinaigrette Dressing, Crispy Pata stuffed with Foie Gras and topped with Pineapple Salsa and Pineapple Tamale — a confectionary masterpiece with its pastry crust filled with flavorful pineapple filling, and mango custard and minted coconut jelly on the side.
Cebu bangs the drum with the Mango Bango selection, featuring Filipinos’ favorite fruit in dishes like Pasta Ravioli with Crabmeat and Mango, Mango Surf & Turf ending with Cheesecake & Mango Jam Crème Brulee.
(Crispy Pata stuffed with Foie Gras topped with Pineapple Salsa and Pineapple Tamale)
(Mango Surf & Turf)
Newly elected President Duterte will be glad to know that Davao is well represented by the Oh! Pomelo lineup that’s all about sweetness and tartness. Begin with the Ceviche of Prawn with Grilled Calamari and Pomelo but leave room for the Slow Baked Salmon Fillet with Pomelo! Smack your lips together at the end of the meal with cheesecake and jelly, with Chilled Pomelo Cheesecake and Vodka Pomelo Jelly, and only then can you call it a day.
Where and when do you go for these delectable treats (and to meet up with your fruity date)?
We’ll see you at Marco Polo Ortigas’ all-day dining restaurant Cucina this July and August.
For more information about dining schedules and rates, please visit www.marcopolohotels.com or email: manila@marcopolohotels.com. Visit facebook.com/MarcoPoloOrtigasManila or follow @MarcoPoloManila on Twitter or Instagram.
(Slow Baked Salmon Fillet with Pomelo)
