Enjoy a Crimson day

I have just been to the latest addition in Cebu's resorts - Crimson Resort & Spa, Mactan. I was in a seafront villa, which they call "Ocean Front Villa," with a king size, four-poster bed and a mini pool at the back facing the sea. The 42" LCD tv sets in the living room and bedroom -- and a smaller one across the bathtub! - makes you want to stay in the villa forever.

My niece Leahliz commented that the villa looks like a resort in photos sent to her by a friend who vacationed in Bali, Indonesia. My son's baby caregiver also noted that the villa resembles the one they occupied in Phuket, Thailand, when my son and family went there for a vacation. As I surveyed the architecture and decors, the villa indeed re-flects Southeast Asia, not just Filipino culture. And I am glad to note that we are at par with the region's best destinations, in terms of facilities and amenities.

Service was excellent, from the time I got out of my car to the time I checked out and had my driver wait near the entrance while I got back to my villa for some last-minute instructions to my son and his family who were still tending to the babies. Everyone was attentive and considerate to the guest's well-being.

As Crimson is an upscale resort, in the manner of Badian Island Resort & Spa, one expects only the best all around. For one, the resort's spa - soon to open - has the world-famous Mandala Spa of Boracay as its consultant. I know Karen Villarica (a Cebuana!), Mandala's owner, to be hands-on. I therefore look forward to the spa's formal launch-ing, with only 14 treatment rooms within its spacious area.

Another very important aspect of a de luxe stay is the quality of food and drinks, aside of course from excellent service. I noted with interest that Crimson - despite having soft opened only last May - won 3 gold medals and 4 silver medals in various categories during the much-awaited Cebu Goes Culinary competitions of the Hotels, Restaurants, & Resorts Association of Cebu (HRRAC). I had high expectations of the dinner buffet and I was not disappointed. Kudos goes to Executive Chef Danilo Barrios, a known name among local culinary circles.

Buffet - breakfast, lunch, dinner -- is at the Saffron Café, located conveniently just below the main lobby and next to the huge 3-in-1 eternity pool (adult, toddler and kiddie depths). For dinner, they have a soup station with a seafood cream soup and another Chinese-inspired concoction. At the center salad bar, Japanese sushi/sashimi spread is in-cluded and some in-house prepared kimchi. (I saw a lot of Koreans at breakfast.) A grill station waits for your choice of beef, lamb or pork kebab, as well as fresh seafood items. The entrees are both Asian and European - truly implementing what they claim in their collaterals.

But what remains in my sensory memory is the pastry chef's exquisite creation of the classic bread pudding. Its flavor is out of this world! My friends know that I am not a dessert person, except maybe when I see a halo-halo station or bread pudding. I don't have a developed sweet tooth. Baking since high school, I have had my fill of how sweet things are made. Yet, I have never outgrown my penchant for bread pudding my favorite recipe of which was snitched by a cook whom I enrolled in a culinary class. But back to Saffron's bread pudding - it is topped with the softest of pan de leche (a lovely touch!) and the pudding below has just the right amount of sweetness and spices. The cream sauce makes a lot of difference in puddings I must point out. Their sauce is excellent!

You may wonder why I am delving into the culinary points of Saffron Café, well you too can have a taste of its offerings. Crimson Resort & Spa has a Sunday Brunch for locals (with the use of the pool and the beach) for only P1,800++ Then, you can see for yourself the beautiful facilities of the resort. Kudos also goes to the shy GM Roger Wehrsig, an American of Japanese and German descent - truly reflecting the resort's East-West fusion!