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Food lovers should look forward to the opening of Bell+Amadeus on Sept 8 at the 88th Avenue commercial complex at Gov. M. Cuenco Ave., in Cebu City because it serves modern cuisine with exciting and unique flavors.
Bell+Amadeus offers Continental fusion dishes from starters to pastas, salads, desserts and of course, the main dishes of beef, pork, chicken, and seafood that are astonishingly unique, distinct, and delectable.
Young entrepreneurs Chime Bell Osabel and Chef Angelo Amadeus”Bibo” Moreno, are behind this new and much-anticipated restaurant. With their talent, skills and creativity, this dynamic duo has been business partners for the past 8 years. They are also the founders of the successful and notable Diet in a Box, a healthy food meal plan and food delivery service. In their new undertaking, Bibo takes care of creating the selection of delectable dishes while Bell takes care of the experience design.
Privileged to be part of a small group of food connoisseurs, food aficionados,and writers that previewed the dishes last month in the owners’ residence at the Old Banilad Road, we sampled some dishes, giving us a peek into their flavors and textures as well as cooking methods and techniques. The menu promises an exciting new food destination and dining experience in this emerging and vibrant part of the city.
Of the 24 dishes that are to be initially offered, 13 dishes have been previewed by the group. The rest will be for another day. Noted food writer Aissa de la Cruz, who used to write a food column Kitchen Stories for Cebu Daily News, remarked, “I must say all the dishes are good. And if I am to make a compliment, these dishes are like those (served) in New York.” De la Cruz, who shuttles from Cebu City to New York, has continued her food column with the same title online.
The group sampled all five starters - the Pan-Seared Scallops with Lime Miso Dressing, Citrus Couscous on Avocado Puree; Portobello and Crab Croquettes with Manchego, Sriracha Mayo whose thin crust reveals a creamy and soft mushroom, crab and potato filling; Elderflower Coconut Espuma with Crossini, Hummus and edible flowers; the Torched Shrimp Ceviche in local coconut vinaigrette with Dashi Spheres, Chorizo Foam, and the Tuna Tartare with a one-of-a-kind Squid Ink Tapioca Cracker.
In the main dishes category, the Beef Wagyu Cubes with Japanese Fried Rice and Nori Butter was a feast for the senses. Brush the warm smoky beef cubes with Nori butter to enhance its flavor. Watch the smoke rise from the mini rack, notice the appetizing smell. Bite into these tender beef morsels and pair these with Japanese fried rice for a supremely delicious and unique dining experience.
Another must-try main dish is the Chicken Confit with Guanciale Cranberry Marmalade, Whisky Demi Glaze on Polenta and pine nuts. The tender and flavorful chicken blends well with the texture and taste of polenta and pine nuts.
A special duck dish, the flavorful Magret de Canard with Cherry Port Wine, Hoisin Sauce and Sweet Potato Duck Fat Emulsion is something that one must savor with gusto.
The Ylang-ylang Creme Brulee with Ube Moss, Jackfruit Gel, Black Sesame ice cream is a hands-down winner in the dessert category. Who would have thought that ylang-ylang infused in creme brulee would taste and smell that good! And the symphony of flavors from all elements in the dessert is virtually a sublime halo-halo.
The ingredients are sourced both locally and abroad. Chef Bibo, who hails from the southern Cebu town of Aloguinsan, explained that he draws inspiration for his culinary creations and presentations from his love for nature, arts, and architecture.
A graduate of the International Culinary Arts Academy Cebu (ICAAC), Chef Bibo has created innovative dishes using methods and techniques that elevate the preparation, taste and flavor of dishes for an entirely unique and astonishingly delightful dining experience.
During the opening night degustation dinner, there will be 2 dinner services - 6 pm and 8 pm. For inquiries and bookings, contact Monika at 09173078422. (Thea Riñen)
