Arts & Leisure

The fruits of the islands

Posted on July 28, 2016

FROM THE pineapples of Luzon, to the mangoes of Visayas, then the pomelos of Mindanao -- Marco Polo Ortigas Manila is bringing a different kind of food festival focusing on these famous fruits.

FRUITY DISHES: (L-R) Grouper in Mango Surf n Turf; Crispy Pata with chutney; and, Pineapple tamale -- CAMILLE ANNE M. ARCILLA
As part of the cross-promotion between the Marco Polo hotels in the Philippines, Marco Polo Ortigas introduced this month new set menus that consist of sweet and fruity-flavored Filipino favorites, starting with its own “Piña Mania” menu and Cebu’s “Mango Bango.”

“Piña Mania” includes a lightly tangy appetizer, Grilled Tiger prawns with pineapple-mango salad and tamarind vinaigrette dressing; a twist on the Filipino favorite Crispy Pata (deep fried pig knuckles), stuffed with foie gras and topped with pineapple salsa, a contrast of salty and sweet.

For dessert, “Piña Mania” offers Pineapple Tamale, a pastry crust with pineapple filling, mango custard and minted coconut jelly on the side.

The Philippines’ national fruit is the focus of Marco Polo Cebu’s “Mango Bango.” The set menu features three dishes for the month: Pasta ravioli with crab meat and mango, Mango Surf and Turf (beef and grouper with kangkong adobo [swamp cabbage stewed in soy sauce and vinegar], mango, mashed potato, and sake-infused beef jus), and Cheesecake and Mango Jam Crème Brulee.

“Mango Bango” is only available until the end of July.

Next month, Marco Polo Davao will offer “Oh! Pomelo,” representing the bounties of pomelos from the South. This meal starts off with Ceviche of prawn with grilled calamari and pomelo, followed by Slow baked salmon fillet with pomelo, and finishing off with paired dessert Chilled pomelo cheesecake and Vodka pomelo jelly.

The meals are paired with Marco Polo Ortigas’ signature iced tea, Earl Grape Tea, served with elder flower ice cubes and frozen green grapes.

The “Piña Mania” and “Mango Bango” set menus are now served at Marco Polo Ortigas’ all-day dining restaurant, Cucina, which is open daily for lunch and dinner. The buffet at Cucina starts at P1,100 net per person, and comes free for children aged six and below, at half-price for children aged seven to 12. The “Piña Mania,” “Mango Bango,” and “Oh! Pomelo” set menus are ordered separately from the buffet. For reservations, call (02) 720-7720. -- Camille Anne M. Arcilla