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Sugbusog 2016 – Seafood Edition offers a fresh variety of fish, shellfish and crustaceans to grill, sizzle, fry and or other creative ways of Filipino cooking. Take your first taste of Seafood Kare-Kare or savor a good serving of home-cooked Adobong Baby Octopus that you always love.
Craving for some Saang? It is on the menu. Have it prepared either grilled or with soup, cooked the way you like it.
Fancy some seaweed appetizers like guso, lato, and lukot? Head on to the middle area of the buffet and you'll find it there.
Kiampao or Stingray with blackbean sauce, and Adobong Kugita
On top of the seafood spread are favorites such as Kinilaw nga Nangka, Eggplant Salad, Salted Egg and Tomato Salad for appetizers; for the main course - Goat Kaldereta, Balbacua, Cebu’s popular Lechon and Humba; and much-loved local desserts Biko with Latik, Jackfruit Pastillas, Leche Flan, Trio Maja Mais, Sago at Gulaman, and Pinipig Crunch.
Sago at Gulaman and Pinipig Crunch
Under the supervision of Cebu’s Culinary Guru Ms. Jessica Avila, Café Marco’s “Culinary Journeys” Sugbusog 2016 – Seafood Edition runs from January 6th (dinner) until the 17th (lunch and dinner).
For inquiries and reservations, please call: Cebu (6332) 253-1111 or Manila ((632) 887-1263 or email mpplaza@marcopolohotels.com.
Visit their website at www.marcopoloplazacebu.com. For real time updates, like their Facebook page at facebook.com/marcopolocebu or follow on Twitter at @5StarInCebu and instagram @MarcoPoloCebu
