More MICE at The New Ballroom

CEBU, Philippines – We are not talking about those furry creatures but about MICE, the acronym for Meeting, Incentives, Convention and Exhibitions that is often held in hotels and shopping malls in the city. And recently, Cebu was the host for the Asian Pacific Economic Cooperation (APEC) 2015 and its delegates were among the first clients to experience the newly renovated ballroom.

Marco Polo Plaza Cebu hosted a cocktail party to unveil this rejuvenated ballroom. I came, I saw and I was conquered by its splendor. The old ballroom had 756 square meters space which can seat only 500 guests in a banquet set-up. Now, it can really be called Cebu Grand Ballroom because its 1,099 sq. m. upgraded size can seat up to 800 patrons. Updates were also applied to audio-visual equipment that will meet the stringent standards of its sophisticated international clientele.

Foods served during the cocktail party were hors d’oeuvres – small, savory finger foods that can be eaten in or two bites. These are not supposed to substitute for the meal itself but if the cocktails are held during dinner hours, then these aperitifs become the meal itself.

There were six food stations where the hors d’oeuvres were displayed: Cheese, Japanese, French, Chinese, Seafood and Dessert. As usual, certain privileges were extended to allow your favorite food writer to take food photos ahead of the rest, for my readers, excuse me, to appreciate and salivate. Only problem is that there were too many volunteers to be my assistant in this hazardous (to one’s health) undertaking!

At the Cheese section, an international spread were available like the Tête de Moine with a special cheese knife, the girolle to cut the cheese into spirals, Brie de Meaux, Bel Paese, Fourme d’Ambert, Tomme de Savoie and the Taleggio.

Japanese presentations of canapés are often outstanding and that really whets your appetite like the Salmon & Tuna Sashimi, Nigiri Sushi & Kani Maki and my favorite pièce de résistance that night, the Angus Beef Tataki. In the tataki method, meat or fish is seared quickly then marinated briefly in vinegar and then sliced thinly and served with soy sauce like a sashimi.

At the French section, the following dishes attracted droves of guests: Smoked Salmon with Fish Pearls, Quail Parfait with Raspberry Jelly and the Lamb & Bacon with Tomato Confit.

Chinese foods were also served: Crystal Chicken with Ginger, Kikiam with Hoisin Sauce and Pork Asado with Chili Soy Sauce while the Seafood section was laden with fresh oysters.

Desserts served were Bite-size Cheesecake and Little Tipsy Cupcakes. With a glass of Vodka double in hand, my mind was busy estimating the cost of renovation but I needed more alcohol to fuel the computing. Another double still wasn’t a solution because my brain capacity is limited to computing up to eight figures only.