It’s time to create memorable epicurean moments once again at Crimson Mactan.
Crimson Resort & Spa Mactan (Crimson Mactan) and us go a long way. We have been visiting this beautiful island resort ever since it opened in 2010, and have kept our bridges through the years in its various stages of development.
Recently, we had a pleasure of participating in their Culinary Weekend, a delightful gastronomic tour of four of the resort’s dining outlets — the all-day dining Saffron Café, the traditional Japanese restaurant AKA, a modern-Asian beachside dining venue Azure Beach Club, and the Spanish restaurant Enye by Chele Gonzalez.
Crimson Mactan has been recognized as a Michelin Guide-recommended hotel in the Philippines, and its culinary offerings are a key part of its charm. We eagerly anticipated the introduction of the menu, which promised elegant dining experiences and relaxing programs to help us unwind.
The invitation also signals and brings out the message that Crimson Mactan is now ready to welcome guests while undergoing phases of renovations. While not all room inventory has been updated, all amenities and facilities are in place and ready for use.
As soon as we arrived at Crimson Mactan, we were received warmly by the meet and greet team offering a refreshing welcome drink, Cebuano Iced Tea, that hinted at the gourmet experiences awaiting us. The signature drink was a delightful blend of tangy green mango, infused with zesty calamansi, and aromatic black tea, creating a perfect balance of flavors.
Since we are already here to explore the resort’s culinary offerings, we must also touch on some of the recent improvements and updates that have been made.
Here are the highlights of the latest journey at Crimson Mactan’s four main dining outlets:
SAFFRON
Saffron is the all-day dining restaurant of Crimson. It has never disappointed us in the past and we found that there are touch ups made in the restaurant while the spread remains a good representation of Cebu’s local food culture as well as its western dishes.
With the latest renovations, Saffron increased its seating capacity to 372 including the three private dining rooms and allocated spaces for the open kitchen stations. It offers a continental and local breakfast buffet, while dinner buffet on weekends features Philippine regional cuisines. Headed by Executive Chef Andrew Simpson, Saffron is described as a culinary journey through different regions of the Philippines and beyond.
In the lunch that we participated in, there were four interesting stories told behind the homegrown dishes that are part of the impressive Filipino and international spread of its lunch buffet.
The featured Insaladang Talong by Chef Marcos is inspired by the traditional grilled eggplants that are staple features of ceremonies in every harvest by farm communities. This tradition is handed down through generations by the family of Chef Marcos, symbolizing the Filipino tradition of sharing their harvest with family, neighbors, and friends.
Chef Jacky’s Kinilaw na Panga showcases her expertise in continuing a family tradition, which she attributes to her grandfather. He taught her every step of the process, from cleaning the fish to adding personal touches to the vinegar and spices. This dish is a true reflection of her family’s culinary heritage.
Beef Pochero holds a special place in Cebuano cuisine, and Chef Raul proudly shares his mother’s cherished recipe that is a highlight at their Sunday meals and family gatherings.
Annato Rum Chicken Adobo, a family secret revealed by Chef Crismon with this delicious chicken creation. With over 30 years of experience, this chicken creation inspired by his father’s preparation, all come together in the marination techniques and secret ingredients. The Annatto seeds add vibrant color and evoke the rich heritage passed down by his father.
We started with these four dishes before we navigated the various dishes available every lunchtime at Saffron while keeping our appetites in control because of a scheduled dinner.
AKA
Dinner at AKA paid homage to Japan as a culinary destination, celebrating its culture of fresh seafood and showcasing Sake, Japan’s renowned rice wine.
AKA is the newest addition to the resort’s dining options, catering to the increasing demand for authentic Japanese cuisine. Situated by the resort’s iconic infinity pool, AKA takes the place of the former sports bar. The name ‘Aka‘ translates to ‘red’ in Japanese, symbolizing its commitment to using authentic ingredients sourced directly from Japan, as well as fresh local fish.
The restaurant’s features modern interiors with clean design elements, highlighted by wooden and bamboo furnishings, colorful glassware, and elegant tea sets. AKA boasts tempura, sushi, and sashimi stations, as well as a charcoal robata grill station. These features enhance the dining experience and reflect the beauty and simplicity of Japanese culture.
Chefs Masahiro Kinoshita and Naoki Eguchi showed off their culinary prowess through a multi-course dinner punctuated by a selection of Sake from different prefectures of Japan.
The Japanese culinary art is always a feast for the eyes, and the evening of The 4-hand dinner was no exception. We began with the melt-in-your-mouth Aburi, torched sea-scallops topped with tosa (bitter orange) jelly, sliced yuzu (citrus fruit) for a refreshing flavor, and sided with spinach. The chef’s selection of Fresh Sashimi and Sushi Nigiri was beautifully presented, reflecting the passion and care put into the preparation.
In between courses, we enjoyed high-quality bottles of sake served in colorful glasses of our choice. We were told that the design of your chosen sake glass is a reflection of your personality. This idea kept us intrigued and pondering.
The Gindara Saikyo with Yuzu Daikon was grilled to perfection, offering a smoky, slightly charred flavor while remaining moist and tender. The addition of yuzu daikon provided a tangy kick that complemented the sweetness and umami of the fish. The Charcoal Grilled US Prime Beef with original Aka steak sauce was cooked to our desired level of doneness, resulting in a juicy and flavorful dish.
To end the savory portion of the meal, we savored the lightly battered Prawn Tempura served with savory Udon Noodles. This dish was a delightful combination of flavors and textures. Finally, we indulged in the sweet finale of Green Tea Pudding for dessert.
AZURE BEACH CLUB
The next day, we struggled to control our appetites during breakfast at Saffron and faced the same challenge at lunch at Azure Beach Club. Located next to the infinity pool, Azure Beach Club offers a breathtaking panoramic view of the ocean and has recently undergone a complete renovation, now featuring a larger space and the new addition of the Starfish Bar.
This time, we indulged in a modern-Asian lunch curated by Chef Daniel Johnston, featuring a variety of fresh seafood. The Seafood Tower includes grilled and chilled lobsters, tiger prawns, squid, and tuna. The spread also included pork, chicken, and shrimp satays, as well as Indian and Mediterranean dishes such as Vegetable Samosas, Garlic and Cheese Naans (Indian flatbread), Chicken Biryani, Grilled Tomahawk Pork Chop, and Mussel Broth.
The upbeat music playing in the background, along with refreshing mocktails and spritz complemented the contemporary menu and the cool sea breeze while dining alfresco elevated the experience. Coffee served was the perfect neutralizer to the dessert which included their popular Halo Halo and Mango sticky rice versions.
As the sun sets, Azure’s mood switches to a relaxed beach side dining space. The Rumbassador at the Starfish Bar always presents a range of rum-infused cocktail creations, offering a fresh take on a tropical beach club.
ENYE BY CHELE GONZALEZ
Enye by Chele Gonzalez is adapting to the growing demand for modern Spanish cuisine in Cebu’s dining scene. Renowned for its dedication to delivering an authentic yet innovative Spanish dining experience, it has recently undergone a kitchen renovation and introduced a new Chef de Cuisine, Javier Amador.
The dinner was deemed elegant, thanks to Spanish Chefs Chele and Javier artistic creations and carefully curated flavors that showcased the best of locally sourced prime meat and fresh seafood. The standout moment of the weekend was the grand multi-course dinner where Chef Chele and Chef Javier collaborated on a modern Spanish menu on the combined traditional flavors with innovative techniques.
It was as though our dinner transformed into a narrative showcasing the diverse gastronomic traditions of different regions of Spain.
We began our meal with a delightful array of appetizers, including the Tamal de Gambas, a crispy Manchego corn cake topped with prawn tartare and citrus emulsion, served over corn kernels. The flavorful Cebu Lechon Taco with mango salsa was creatively presented on a wooden plank. And the indulgent Foie Brioche, featuring fried foie gras, shiitake flakes, egg yolk gel, and truffle butter, left us with the piquancy to want more, despite knowing they were just the starters.
And then we got into the flow and were swept away by what followed pairing with good Spanish bottles of wine.
And we indulged on Atun de Manteca Colora (Torched tuna loin), succulent grilled Pulpo (octopus), and the rich Bollo de Carrillera (slow braised beef cheek in a fried bun with manchego cheese mousse). Of course, Spanish dining is not complete without the savory Paella de Marisco, brimming with tiger prawns, mussels, and scallops while waiting to savor the tender Solomillo de Ternera (beef tenderloin) before indulging in the decadent Torrija dessert, featuring orange sabayon (creamy custard-like cake) with olive oil crumbs, and anise ice cream.
We lingered some more finishing our wines and coffee while conversing with the amiable Chef Chele.
Upgrades and fixes
For those not in the know, Crimson Mactan has been affected by the destruction of Typhoon Odette in December 2021. Renovations and touch-ups are currently underway in stages. As of press time, current room inventory is 205 rooms as some are still undergoing renovations including those being upgraded to 2-bedroom villas. Turn over of the completed villas is expected by the third quarter of 2026. Facilities and amenities have been enhanced, including the redesigned iconic infinity pool with tiles imported from Turkey. The former Kids Club location has been transformed into Kalma, a coffee and resort shop, while a larger Crimzone Kids Club now features indoor and outdoor play areas and a free-form pool.
It’s not often that you get more than you expect in a coverage. This has turned into a vacation for us and with our reintroduction, we remain believers to the luxury that awaits at Crimson Mactan.
