Something new @ Hikay, Serenitea

CEBU, Philippines - New product developments are meant to excite clients to dine with Hikay and Serenitea for Christmas and beyond.

These dishes may seem familiar, but quite a challenge to your current mantra of veering away from holiday overindulgences. Most tempting are the Sizzling Pochero and the bestselling Spicy Sea Shell (Halang nga Saang) which were part of a media launch treat last December 18 at Serenitea, Calyx Centre, IT Park in Lahug, this city.

Says Innoland Retail Division operations and marketing manager Bruce Cortes Bollozos, they intend to drop the word "spider" from the seashell variety so as not to offend the sensitivities of diners. "There are those who are afraid of spiders, so we have to consider that; and we have to keep diners from speculating that we are into exotic food."

Saang (sconch) is one of the most-sought-after seashell variety in Cebu being tied to a strong seafood-eating culture, aside from the widely accepted bakasi (eel)-consuming practice.

To underscore the season, there's Paksiw de Pasko (Roast Pork Stew of Christmas) which comes in rich red color, not the typical golden brown.

Another great treat at Hikay is the Chorizo Sugbu. "We want something that's really local. It is extracted from the idea of Mandaue's sweet chorizo, only that it's made less sweet, improving on the other ingredients to make it even tastier."

As of this writing, it was learned that soft selling of the said additional food items to the menu was done two weeks ago. 

All in all, Hikay is now offering 10 appetizers, 10 veggie dishes; 40 is a mix of seafoods, pork and chicken for main course, and six items for desserts.

As for Serenitea, supervisor Enrico Luis N. Luk shared that the Mango Tango was introduced to the media people first. He said that they are the first in Cebu to have offered a tea variety that incorporates fresh mango bits, making every Serenitea an extraordinary cup of tea. (FREEMAN)