Waterfront Mactan Launches Viva Lokal!
This Pride Month, we also take pride in the celebration of local flavors. Filipino food continues to surprise people with its diversity, distinct taste, and creativity. It often draws inspiration from different cultural influences which makes its flavors and texture stand out.
Viva Lokal is Waterfront Mactan’s campaign that honors Filipino food culture and showcases a delightful array of flavors inspired by the rich culinary culture of our country. Being the only airport hotel in Cebu, Waterfront Mactan elevates its pasalubong or food souvenir with its Salu-Salo Box. The concept of the Salu-Salo Box is meant for travelers and tourists to take home a piece of Cebu to be shared with their loved ones.
The Philippines may be an archipelago but we are united when it comes to food and sharing it with our family and friends. Newly-minted Executive Chef June Fernandez handpicked local flavors that are indigenous to an identified place and called them Sari-Sari Donuts.
RAC-RAC. A playful reverse of the Carcar City, Chef June highlights the sweets and delicacies they are known for–bukhayo, bocarillo, and ampao. Baked brioche donut filled with bukhayo and bocarillo paste, dipped in white chocolate and tablea ganache, then finished off with ampao crumbles and bocarillo petals for texture.
JAGNA. Paying homage to Cebu’s neighboring island of Bohol, this donut is generously filled with luscious calamay, dipped in milk chocolate, and crowned with peanut kisses and asin tibuok.
NIÑO CUE. Chef June remembers his younger days when little boys or niños are being asked to buy banana cues by their elders. He elevated this merienda staple with muscovado sugar and salted caramel glaze, rich banana cream, topped with banana chips.
TABLEYAM. Nothing beats the classic harmony of flavors of ube halaya pastry cream and macapuno bits. This donut is dipped in ube glaze and wreathed with meringue shards, powdered sugar, ube powder, and cacao nibs.
SAGIMIS. A native Tagalog word in Batangas for turon. This donut is stuffed with langka mousse and banana cream essence. Decorated with banana tart tatin, langka compote, and barquillos flakes on top.
MANGO SANS RIVAL. Inspired by the sans rival cake, this donut is glazed with cinnamon, then coated with chantilly mango vanilla cream and strips of dried mangoes on one side, and crushed rosquillos and cashew nuts on the other side.
BARAKO. Coffee lovers will rejoice as this donut uses kape mais for its coffee flavor. The choux pastry dough is glazed with coffee mocha, dulce de leche, and sprinkled with white chocolate and cookies and cream polvoron powder.
The Sari-Sari Donuts series will release its next batch of flavors in the upcoming months. One can travel around the country without the need for a plane or bus ticket. All you need to do is take home a Salu-Salo Box with your donut of choice.
Feirlyn A. Decasa
Sales & Marketing Manager
Waterfront Airport Hotel & Casino Mactan