Miglior pranzo in Acqua!

CEBU, Philippines - A recent lunch invitation at Shangri-La’s Mactan Resort and Spa’s Acqua Restaurant to welcome their newest Italian chef, Marco Ghezzi made us raise our glass to the former sous chef at the Hotel Principe di Savoia in Milan, Italy. Although it is not a secret that Acqua is an award-winning Italian dining cove in Mactan that houses the best Italian cuisine and famous pizzas, guests who regularly dine at Acqua can now look forward to a new set of fresh and innovative dishes by Chef Marco every month.

“We are pleased to have Chef Marco on our team,” said Joris Rycken, Shangri-La’s Mactan Resort and Spa’s Executive Chef. “His skills and passion for authentic Italian cuisine will ensure a memorable experience for our guests.”

Lunch started off with Mactan Ice Tea to accompany the bread rolls we nibbled on. While browsing the menu, I realized Acqua has definitely crumpled up page after page of the script that made of many a menus ago. Previous ventures that are so beloved have been written into a new libretto, emphasizing refined notes over rustic ones, and sacrificing hip on the altar of elegant. In a welter of excitement after the first dish was served, I poked my fork at the battuta di salmone aromatizzato al limone and forgot about my raw fish inhibitions. The thinly sliced salmon fillet with citrus dressing and shaved fennel salad is going to make me a convert!

This is also the part where we ignore the traffic jam of service plates and the fast exchange of utensils. Focus instead on what lands on the table. The ceremony surrounding main courses can indeed be fussy, with glistening slabs of flesh exhibited in their cooking vessels for adoration before being taken away and plated. Zuppa di orzo perlato co pomodorini e speck preceded the tagliolini al nero di seppia in crema di piselli while we moved on to the main course and found an unusually indulgent array of meat. Simple, delicious, seasoned to perfection and nothing overpowering, Chef Marco’s rack of lamb with polenta made for a heartier meal. Because the meat was cooked just right (medium well for me, please), everything is rich, rich, and rich. I had to feign energy that wasn’t there when I finished off my parfait.

At a restaurant this self-regarding and sophisticated, you pay in part to submit to expert judgment and will eventually want more guidance. You don’t want to hear the chef say unbidden that the menu can be overwhelming. One of the ways Chef Marco stays faithful to Italy is the straightforwardness of most of the preparations himself. At present, Chef Marco is introducing his specialty dishes with Acqua Restaurant’s Ciao Milano! promotion.

Cin cin to Italy and Chef Marco!

For Shangri-La Acqua reservations and inquiries you may call (63 32) 231 8224.