Canadian plate

CEBU, Philippines - How would you want to taste Canada's authentic culinary flavors in a buffet spread full of sea bounties and other specialties to tease the palate?

Marco Polo Plaza flew its patrons to Canada through its Culinary Canada, a seafood festival, featuring imported Canadian oysters. It ran from February 24 till the 4th of March at the 5-star hotel's flagship restaurant, Café Marco.

Towering at the center of the lobby is a monumental structure called a totem pole. It symbolically represents the cultures of the early settlers and indigenous peoples of Canada.

The launch had media personalities sample palate pleasers. The center of attraction was, of course, the raw oysters fresh from Vancouver. The seafood soup was also on the spotlight along with the pumpkin ravioli, seafood crepe and seafood casserole.

A cooking demonstration by Marco Polo's executive chef Luke Gagnon who happens to be from Canada and senior sous chef Juanito Abangan followed after the food tasting. Using a selection of the finest Canadian seafood, the demo showcased the following: halibuts, green tea purees, souffles and dungeness crab.