Chinese Culinary Treasures at Radisson Blu

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Chinese Culinary Treasures at the Radisson Blu Hotel Cebu

 

Feria at the Radisson Blu turns Chinese from September 13-22 as it showcases Chinese Culinary Treasures

A treasure trove of Chinese culinary promises awaits you at the Radisson Blu Hotel Cebu, from September 14 to 22, 2012.

 

Lyle Lewis, General Manager and Marco Amarone, Executive Chef of Radisson Blu with the hotel's Chinese Culinary Team

For lunch and dinner, Radisson Blu Hotel Cebu mainstay Chinese chefs, Chef “Peter” Yeung Siu Man, dimsum Chef Zeng Zi Liang, and La Mien Chef Li Baojiang, lay out an extensive Chinese feast at Feria restaurant together with two guest chefs, Chef John Wen and Chef Lu Shi Zhou from the Radisson Blu Hotel in Pudong district, Shanghai’s new and emerging financial and commercial hub.

 

Radisson Blu Hotel Cebu's Dimsum Chef Eric Zeng Zi Liang serves with an inviting smile

Revel in the abundance of flavors from your favorite dim sum dishes, feel the difference in the texture of handmade noodles, relish savory carvings and a bevy of roasted items, whet your appetite with hot and cold appetizers, and cap off your feasting with exotic Chinese sweets, then wash it all down with fragrant oolong tea. This lavish buffet is available for lunch or dinner, at PhP1,200 net per person.

This is no ordinary Chinese cuisine parade but instead a luxurious and authentic gastronomic spectacle for the whole of Cebu to enjoy, only at the Radisson Blu Hotel Cebu.

For reservations, call (032) 402 9900 or email reservations.cebu@radisson.com or visit www.radisson-blu.com/hotel-cebu.

 

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