There were plenty attractions and exciting goings-on all rolled into one evening at the Crimson Private Dinner prepared by chef Chele Gonzalez at Gallery Vask.
For starters, it was announced mid-dinner that the much-awaited 5-Star Crimson Resort & Spa Boracay, located in the pristine and untouched Station Zero, is set to open end of the year.
The recently appointed General Manager Laurent Bourgeois, who, by the way, previously lived in the Philippines from the age of eight to 14, is beyond thrilled with the posting and what the exclusive beach property has to offer.
Crimson Resort & Spa Boracay boasts 192 rooms (comprising the presidential suite, 22 villas with private pools, 72 suites, 97 deluxe rooms). Its three F&B outlets include the all-day dining Saffron, Mosaic Latin American Steakhouse and the Pool Bar. For special occasions and corporate events, there’s the Grand Ballroom, The Pavilion and a Meeting Room. As far as facilities and amenities are concerned, you’ll also find Crimzone Kids Entertainment, three swimming pools, a fitness centre and the famed Azure Beach Club and Aum Spa.
Said Bourgeois, “What excites me about Crimson Resort & Spa Boracay is how much it looks and feels like the Boracay I first experienced, way back in 1981—without the chaos, without the crowds, without the loud parties. Crimson Boracay is tucked away in the island’s most exclusive location called STATION ZERO—its secluded and pristine white sand beach and crystal clear waters really take me back to that memorable first holiday on the island with my family. It’s almost as if I went back in time and rediscovered the lost magic of Boracay. We can’t wait to share this piece of paradise with our guests when we open later this year.”
The Crimson Private Dinner had a second angle to it and that was to showcase the menu of Enye, the new restaurant of Crimson Resort & Spa Mactan in Cebu. Chef Gonzalez was entrusted with this project and to specially create dishes with his famous flair.
Of his fantastic as always eight-course menu, three dishes were highlighted being that they are now permanent items of Enye’s bill of fare. These were the Gambas al Ajillo (perefectly sautéed shrimp immersed in garlic olive oil); the Arroz con Bogavante (succulent lobster atop a phenomenally rich bisque-infused Tinawon rice); and the Solomillo a la Española (tenderloin dribbled in a stunning Rioja jus served with mushrooms and creamy mashed potatoes).
Now that’s Crimson hospitality for you!
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