NUSTAR Resort and Casino, a 5-star integrated hotel and resort located in Cebu, redefines luxury with its blend of world-class accommodations, gaming, entertainment, events, and exclusive shopping and dining offerings. The resort prides itself on opulent rooms and suites with great views, innovative casino facilities, various gourmet restaurants, and diverse entertainment options and amenities.
Since its inauguration in May 2022, NUSTAR has successfully hosted events such as the Asia-Pacific Economic Cooperation Business Advisory Council III Meeting, international boxing matches, box-office concerts, New Year’s Eve countdown parties, and the recent Sinulog Festival. These events have established NUSTAR as a premier venue for both local and international events.
This June, NUSTAR welcomed thousands of guests and tourists as the opening salvo to the Cebu Food and Wine Festival 2024 through Taste Cebu, a celebration of scrumptious Cebu dishes and wines that highlight the Cebu gastronomy scene. More than 3,000 guests experienced Cebu’s vibrant food scene firsthand from June 1 to 2, with the different tasting zones offered at the event. NUSTAR’s Grand Ballroom was transformed into three distinct tasting zones: Wave, Peak, and Warmth, providing a multisensory gastronomic feast with 15 immersive tasting stations. Action stations by award-winning chefs, as well as wines and spirits from key event partners Vino Enoteca and Wine Club, were also introduced.
Each tasting zone was crafted to offer guests an unforgettable ambiance and elevate their culinary experience. The Wave Tasting Zone featured calming shades of blue, complemented by waves projected on a colossal LED screen. Additionally, two Vintas, known as multi-use boats for short-distance transportation and fishing, were creatively used to showcase the variety of seafood options, presented using sea urchin shells.
The Wave Tasting Zone depicted the freshness of coastal living by featuring dishes like Cordova’s Bakasi Bonbons, a saltwater eel and potato cake delicacy. Other delicious foods on the Wave Zone menu included Local Sea Urchin and Tarurot, a deep-fried baby squid floss over local sea urchin; Scallops NUSTAR Casino, Bantayan scallops in shells with bacon, lechon, and herbs; and Linarang-glazed Cod Fish, a cod fish with miso linarang glaze.
Aside from that, the Peak Tasting Zone welcomed guests with lush greenery, portraying the verdant mountains of Cebu. To further engage with the guests, a “Ring-for-Champagne” wall was also created in the zone. The Peak Zone offered flavorful dishes such as Cebu City’s famous Tuslob Buwa and Chicken Proven Arancini, a pandan rice stuffed with pig’s brain and served with crispy chicken proven. Also included in the Peak Tasting Zone are Pork Lechon Dolmades, a tender whole roasted pork marinated in local green mangoes and wrapped in edible leaves; Smoky Pork Humba and Cabcab Popsicles, a braised and grilled pork belly in soya sauces, served together with cassava crackers; and Bisayang Manok, chicken rillettes nestled in crispy phyllo strands.
Lastly, the Warmth Tasting Zone was adorned with transparent balloons and vibrant lights portraying the nightlife of Cebu. At the center, a beer fountain was also installed to complete the vibe. Dishes were prepared to provide a glimpse of Cebu’s nightlife, like Borbon’s Tuba-marinated Saang Sisig Tacos, a unique combination of coconut wine-marinated conch shell sisig served in corn tortillas with local chilies and red onions. Other savory meals offered at the Warmth Tasting Zone are Rosquillos Dipped in Peanuts, Rosquillos cookies glazed with Cebu chocolate and topped with toasted chopped peanuts; Otap Tiramisu, a puff pastry cookie with mascarpone cheese and barako coffee; Ngohiong Samosa, spiced vegetables with Cebu mango chutney; and different takes on Cebu mangoes.
The grand opening for the Cebu Food and Wine Festival 2024 was joined by guests featuring Cebu’s food aficionados, esteemed food and beverages industry forerunners, as well as the Secretary of the Department of Tourism, Christina Frasco, who also led the ribbon-cutting ceremony together with NUSTAR executives and the founders of the festival.
NUSTAR also invited respected chefs and culinary luminaries for Taste Cebu, including Chef Sau del Rosario, who is known as "The Godfather of Philippine Cuisine” for his expertise in Kapampangan dishes; Chef David Thien, a culinary expert world and recognized in the Michelin scene for his innovative French cuisine combined with Asian flavors; and Chef Lisa Revilla-Thien, a highly acclaimed chef formerly leading The Dempsey Cookhouse and Bar in Singapore.
Moreover, NUSTAR’s pride, Executive Chef Martin Rebolledo, Executive Pastry Chef Rolando Macatangay, Chef Lloyd Cabalhin, and Chef Randell Jugalbot showcased their creative and inventive versions of Cebu’s most iconic dishes and desserts. Each dish was considered an artistic masterpiece, meticulously crafted to pay homage to the tradition and accept the future of culinary innovation.
For more information and inquiries, please contact NUSTAR via email at [email protected].