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Tuesday, April 16, 2013

Ocean's Harvest at Marriott Hotel Manila



There’s nothing more delightful to see than hauling a net and see it brimming with the freshest catch of seafood! This experience is mirrored in a seafood station and has become a perennial favorite in restaurant buffets at hotels.

Marriot Café, a fast-rising choice of metropolis diners because of its ingenuity in offering modern all-day dining that successfully marries the best of local and continental cuisine, magnifies this delightful experience through an engaging seafood buffet held every Friday and Saturday nights from 6:00 p.m. to 10:30 p.m. Aptly named Ocean’s Harvest, diners can choose from its numerous fresh seafood, request the chefs to have it cooked the way they want it, and indulge in the glorious taste of the bounty of the sea for only P2,300

Perusing the Ocean Surf Market Style Buffet Menu, one discovers the “Catch of the Day” which includes fresh salmon, tuna loin, local tanigue, pompano, talakitok, lapu-lapu, maya-maya, shellfish, jumbo prawns, half shell local scallop, local clams, jumbo squid, suahe shrimps, blue marlin, and local gindara―all proudly displayed on ice. Likewise, the slippers lobster, local blue sea crab, curacha crab, prawns, mussels, and white shells are chilled seafood that are ready to be had.

Cooked seafood on ice

Fish selections

Chef preparing grilled lapu lapu

raising the glasses and huge fishes for the
ceremonial toast: Marriott Hotel Manager Anna Vergara, 

Sous Chef Bryan Salarzon, Executive Chef Meik Brammer<
Sous Chef Elmer Fabella, Banquet Chef Kiko Santiago,
F&B Director Brendan Mahoney

saute station


Of course, as vast as the seafood variety are the endless ways of cooking it.

One can have piping hot soups like the Shrimp Gumbo Soup or Local Clam Soup in Lemon Grass cooked Tinola-style. There’s also a Steaming Hot Pot of Sinigang either in local miso or tamarind fruits alongside talakitok, maya–maya, head prawn local clams, salmon fillet, or lapu–lapu cutlet. Each goes perfectly well with mustasa leaves, kangkong leaves, eggplant, okra, stringbeans, fresh tomatoes, and finger chili. Make it more Filipino by drizzling it with well-loved condiments like fish sauce, calamasi, soy sauce, and fresh chili. Another way of enjoying the steamed seafood is ordering the Wok-fried Shrimp with Cashew Nuts and Celery or the Steamed Maya-Maya with Spicy Garlic Sauce. On the other hand, those who want it fried can have the Fried Whole Lapu-Lapu with Black Beans Sauce or Sweet & Sour Sauce, or, the Crispy Fried Baby Shrimp marinated in rum. 
While a lavish seafood buffet is enthralling, a sweet experience in the dessert station is another must try especially when it’s paired with a tea or coffee. Featuring samba mousse, chocolate pistachio mousse, blueberry cheesecake, sugar free cheesecake, assorted homemade gelato ice cream and sorbet bar that are worth saving up the space for.

Ana Amigo, William Antonio, Kian Kazemi, Sean Anthony

Tina Jacinto and Rupert Jacinto

Marriot's Director of Engineering Mark Creencia,
Phoemola Barranda and 

Marriott's Director of Finance Rosanna Lee

Joy Fong and Donnie Ramirez

Phil Star health Columnist Mayenne Carmona,
Jamie Lao, Bulletin Columnist Tina Jacinto and
Air France/KLM Director for Marketing Tess Zulueta

Tedrick Yau, Michelle Garcia and Gma 7 Nelson Canlas 

Ruffa Guttierrez and 
Anna Vergara of Marriott Manila

Jessica Tan, 
Marriott's Director of Communications Michelle Garcia,
Wilson Llamas and Jaime Lao

Marriott's sales Mangaer TJ Tingson,
Charina Villaflores, 

Singapore Airlines Station Mangaer Kelvin Kwan
and Marriot Sales Manager Ferdie de Leon

resort's World VP for Casino Marketing Jeff Evora,
Marriott's Michelle Garcia,
Resorts World VP for Marketing Martin Paz


Get ready to be captivated by this five-star seafood buffet experience only at Marriott Hotel Manila’s Marriott Café. For inquiries or reservations, call (02) 988-9999.

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