Crimson Resort and Spa Mactan has reopened this year after a challenging recovery from Typhoon Odette, which struck Cebu in December 2021. Located in Lapu-Lapu City, the resort was among many properties that faced significant damage during the storm. After months of restoration, Crimson has revitalized its facilities, offering guests a renewed experience. This reopening is timely, as Crimson has been included in the Michelin Guide’s 2024 recommendations, reinforcing its standing as one of the Philippines' top hotels.
A key highlight of this revitalization is the relaunch of Enye by Chele Gonzalez, the resort’s signature Spanish restaurant. Known for blending traditional Spanish flavors with contemporary culinary techniques, Enye has introduced a refreshed menu under its new chef de cuisine, Javier Amador. Together with Chef Chele, Amador has curated a menu that reflects a forward-thinking approach to Spanish cuisine while staying rooted in tradition.
“At Enye, we focus on quality and authenticity. Our aim is to bring Spanish flavors but with a local twist, which makes the experience truly unique,” said Chef Chele during a media stay at Crimson. This commitment is evident in the wide array of tapas and multi-course dishes designed to provide a memorable dining experience.
The dinner menu begins with Tapas Amuse Bouche, offering a playful start to the meal. Dishes include Tamal de Gambas, a fried manchego corn cake served with tiger prawn tartar and citrus emulsion, and a Cebu Lechon Taco, a Filipino-Spanish fusion topped with mango salsa, frijoles mousse, and sour cream. Chef Chele’s Foie Brioche combines pan-fried foie gras with shitake flakes, egg yolk gel, and truffle butter.
For the first course, Atún en Manteca Colora presents torched tuna loin with Lamelka glaze, potatoes, and lime. The second course features Grilled Pulpo, a standout octopus dish with a crispy breadcrumb coating, egg yolk, and paprika beef jus, adding both texture and depth to the flavor.
The third course, Bollo de Carrillera, serves slow-braised beef cheek in a fried bun. The beef is tender and flavorful, complemented by manchego cheese mousse and pickled vegetables in sherry vinegar. A classic Paella de Marisco, brimming with tiger prawns, mussels, and scallops, follows as the fourth course, offering a taste of the sea.
For the fifth course, Solomillo de Ternera delivers a perfectly cooked beef tenderloin, enhanced with confit leeks, smoked carrot purée, beetroot, and goat cheese, all brought together by a spiced jus.
The meal concludes with Torrija, a dessert of orange sabayon with olive oil crumbs and anise ice cream, offering a refreshing combination of flavors.
A multi-restaurant experience
While Enye serves as the flagship restaurant, Crimson Resort and Spa Mactan offers a variety of dining options. Azure Beach Club provides a serene seaside dining experience, featuring Asian fusion cuisine. For those craving Japanese flavors, AKA delivers a sophisticated take on traditional Japanese dishes with a modern twist.
At AKA, the media group enjoyed appetizers like edamame, lightly salted or seasoned with shichimi and sesame oil, followed by Aburi, featuring torched sea scallops served with tosa jelly vinegar and yuzu-accented spinach. The highlight was the Chef’s Selection of sashimi, sushi nigiri, and AKA’s new-style maki roll platter.
For the main course, diners savored grilled gindara saikyo with yuzu daikon and charcoal-grilled U.S. prime beef with AKA's original steak sauce and grilled vegetables. The meal ended with prawn tempura udon noodles and green tea pudding, balancing rich egg custard with matcha and azuki red bean paste.
With both Enye and AKA offering distinct yet equally satisfying culinary experiences, Crimson Resort and Spa Mactan is a must-visit destination for food lovers. Its recovery from Typhoon Odette reflects its resilience and commitment to providing world-class dining.