Prior to the celebration of Independence Day, Marco Polo Plaza already had guests experienced a culinary revolution at Café Marco… a celebration of Filipino independence featuring the distinctive cuisines from Luzon, Visayas and Mindanao.
It was the first Culinary Journey that the hotel`s first Filipino executive chef Juanito Abangan would be leading together with the rest of his all-Filipino culinary team. They were shipping out a true fiesta with the best that our country could offer.
From Luzon, they had a taste of their specials such as kare kare and bringhe. From the Visayas, a special lechon belly and linarang; and from Mindanao, the savory satti and the unique Tausog dish, piyanggang. And of course, Café Marco`s favorite dish – the adobo.
Introduced during the celebration was the adobo pie in chicken or pork, now available at the Lobby Lounge every day. Drop by and try to have a bite with Marco Polo`s adobo pie. It`s yummy and you`ll love it!