Lubu Filipino & Seafood Restaurant

            Funny how Cebu is surrounded by bodies of water and yet decent seafood seems to be becoming a hit-and-miss in most restaurants. Understandably, seafood is quite a pricey commodity, even more than meat already. However, this shouldn’t be an excuse for restaurants to settle for common and, most often than not, low quality seafood.

            Even more ironically, we find the more decent seafood dishes in Chinese restaurants. I am one who cringes at finding Cream Dory, that mushy-fleshed fish with a murky aftertaste, in restaurant menus. Only a handful of restaurants know how to cook this fish well enough to mask its filthiness.

People these days don’t seem to mind a long drive for some good food and scenery. Some would even drive over two hours up north for mediocre Filipino fare that you can actually get in the city. Well, finally, here’s a place that offers solace for those craving for some quality saltwater critters. And it’s not too long of a drive at all.

Lubu Filipino and Seafood Cuisine is a new addition to the restaurants in Mactan that deserve your attention. This is the restaurant that took over what used to be The Fat Lobster since November 2013. Fat Lobster or not, they sure know how to cook their lobsters! Here’s a rundown of my experience at Lubu…

             

              Finding Lubu was not a difficult task thanks to Mustachio who did his homework of location checking and offered to take me, Luis (my favorite food buddy blogs now! check it out) and Baktin Corp. there. But besides that, it really isn't hard to find because it's just along the road and in between Shangri-La Mactan Resort & Spa and Movenpick Hotel. On the left side, you will find a small commercial complex called Seaport Village. 

              The green lights that illuminated it seemed to be a go signal that drew us in. The casual setting has a beachy outdoor feel that instantly relaxed me. Though the atmosphere was laid back, I was delighted to find that the service was not one bit complacent. Our waiter was quick to notice our needs and had the initiative to recommend items from the menu.

                So, why Lubu? I had to wonder because it was quite an odd name for a restaurant. And for a Filipino resto, the name didn't sound like a Filipino term I was familiar with. Stephan, the young owner who graciously sat with us throughout the dinner, explained that it is a compound of  his surname, Luthi, and being in Cebu. Hence, Luthi in Cebu = Lubu. 

                As a custom of mine, I always ask for the bestsellers. Stephan recommended the Kinilaw na Tanguige, Pancit Canton, Lechon Kawali, and Spicy Prawns with Rum. We had everything except the Pancit Canton. And of course, a platter of rice with it.

                 Honestly, when I was looking at the menu, everything seemed to be simple fare and I kinda doubted if it was any good. However, as each dish took its turn to be presented at our tables, I was gradually convinced that this restaurant knew how to serve simplicity at its best.

Spicy Prawns with Rum  P340

                 The first dish easily impressed me. I've been particularly fond of prawns since my childhood. The jumbo/king prawns were cooked to perfection - the flesh easily pulled apart from the shell and retained its juiciness - and the sauce complemented it well. The rum in the sauce was not apparent enough but it was awesome with rice! My heart broke a little when the waiter took it away after all the prawns were gone. This dish instantly gave me hope for what was more to come. 

Kinilaw na Tanguige  P240

              Known as ceviche in Italian cuisine, their take on this Filipino version was light on the palate. The fish was cooked just right by the vinegar, slightly firm and chewy. You can also tell the fish was fresh. 

Lechon Kawali  P280

            Me ordering lechon kawali is a rare instance; I do not fancy many fried dishes. I only do so for courtesy of my company. I was glad to find that this one wasn't too greasy.  

Fried Lobster (main serving)  P950

              And now for the highlight of the meal! I'd say lobsters are the specialty of Lubu. These are offered in two ways - grilled or fried - and in two serving sizes - entree (250 g) or main (500 g).  Stephan recommended we try the fried one. It was my first time to encounter fried lobsters. I usually have them grilled with a zing of lemon butter sauce. These were served on a bed of fried alugbati, an interesting alternative for the usual fried morning glory (kangkong). 

                Let me just say, these lobsters would be the main reason you'd find yourself coming back to this restaurant. Again, these were cooked perfectly and are quite affordable for the serving size. 

Sizzling Calamari w/ Bacon in Garlic Oil   P280

            The ever inquisitive Luis was looking for something unique in the menu. He asked Stephan but Stephan couldn't seem to think of anything until Luis spotted this sizzling calamari with BACON in garlic oil. Go figure. BACON is the password to Luis' favor. 

         It was indeed an interesting one. I was expecting it to be breaded but I'm glad it wasn't. The bacon bits melded with the calamari like they were meant to be together. It definitely amped up the dish. 

          So, yes, this place is definitely a must visit especially for tourists who find themselves accommodated in Mactan hotels or for the city folks who just feel like getting away from the busy life. A drive can be therapeutic and when you get to Lubu, you are met with soothing food and excellent service.  

           As for me, that night was a night of discovery, of finally finding my wolf pig pack and finally meeting Brennan of Baktin Corporation! It was indeed a night of good food and good company. Thanks for coming with me Mustachio, Luis and Brennan! To more meals together! And thank you, Stephan, for being a gracious and generous host. :)

          GOOD NEWS for readers of this blog, too! You can get 20% discount when you dine at Lubu. Just inform the waiter or manager that you read about Lubu on Babe for Food. What are you waiting for? Get those heels kicking for some fine seafood!

Lubu Filipino and Seafood Cuisine

Seaport Plaza, Punta Engano Road, Mactan, Cebu, Philippines

Contact: 0917 610 1866 / (032) 492 7824

Store hours: Monday - Sunday    11:00 a.m. - 11:00 p.m.

Price range:   P300 - P1,000/dish

Facebook: Lubu Filipino and Seafood Cuisine

"To know Cebu, eat Cebu!"

oink oink,

Babe for Food

-your BFF in Cebu dining! :)

New Executive Chef and Pastry Chef at Waterfront Mactan

The crude perception of people for chefs is that they are usually "under-educated"; understandable, because it is after all, only considered a vocational skill. Anyone can be a chef, regardless of college degree. In fact, a lot of executive chefs were formerly stewards (not flight stewards, this kitchen term is for dishwashers) and a lot of them never had formal education for the field. With all due respect, experience almost always proves to be a better teacher than the books -- best example would be our own mothers and grandmothers who always seem to effortlessly whip up magically good food from their own home kitchens.  There are, of course, chefs who actually went to culinary school or have a degree or something but later discover or realize that their heart belongs in the kitchen. Bottom line is, chefs are not to be intellectually underestimated just because some of them don't carry college degrees.  

I had the honor of meeting the new Executive Chef and Pastry Chef of Waterfront Mactan when I was invited for lunch. It was my first time to visit the airport hotel and try their buffet at Cafe Uno. 

       My interest peaked when I found out that the Executive Chef, Stephen Del-Amen, holds a degree in Nutrition and Dietetics. Finally! Someone who went along the path that I'm trying to pave for myself! Not to my surprise, the mindset we have in common is favored to thriving in the kitchen contrary to the stereotypical RND (registered nutritionist and dietician) who works in a hospital or gym. He applies his degree on the dishes or menu that he creates by considering the nutritional factor for these. Now, isn't that a plus for the guests at Waterfront Mactan? They won't have to worry as much with their food selections at the buffet or even room service. I definitely noticed this in the lunch buffet we had, especially at the appetizer section. I particularly enjoyed the red rice salad. 

Of course, let's not forget the delectable desserts that complete a meal. These complements are created by the Pastry Chef Neil Vaño, who was a Service Associate under the leadership of renowned Pastry Chef Gabriel Garcia. True enough, I saw traces of Chef Gab artistry in his desserts at the buffet. And of course, they not only look good, but they taste good as well. I find it intriguing (and I'm a bit jealous) that most acclaimed pastry chefs are men. I mean, real men. Machismo and dainty tasty pastries don't seem to go hand in hand but it sure does work after all. Cue in Cake Boss! I've read once before that studies have shown that men are apparently more creative than women. So, don't be surprised to find architects or engineers in the pastry kitchen.     

from left: Executive Chef Stephen Del-Amen, Pastry Chef Neil Vano

With this new tandem at Waterfront Airport Hotel & Casino Mactan, the gastronomic offerings are sure to be interesting. Waterfront Mactan also has an affordable and convenient Pastry Package for pastries to be ordered for meetings and gatherings. Pastries & breads range from only P25 - P120 nett! Discounts can also be availed for a minimum order of:

20   pieces   -    5% off

21-30  pieces   -  10% off

above 30 pieces - 15% off

*Orders must be made 24 hrs before pick-up date.

         For more information, log on to www.waterfronthotels.com.ph.

Waterfront Airport Hotel & Casino

1 Airport Road, Lapu-Lapu City, 

Cebu 6015 Philippines

Contact: (63 32) 340 4888

(63 32) 340 5862

Email: wahc@waterfronthotels.net

Like A Tourist

             I've already posted about the food festival at Mactan Shrine but there was an adventure on the way there the first time that is yet to be told. You see, as soon as I read about the food festival from a facebook status, I just couldn't wait to check it out. Fortunately, I had a good friend who was willing to spare some time for me to join in the adventure. 

              My good friend, Luis Quibranza III, is actually a more legit writer than I am (babe for food who?). He works as a senior writer and on-call editor for Sunstar, the leading local newspaper. And he also has a band with his brothers called Bethany, of which he's the lead vocals and guitarist. They have released their first album of entirely original songs last year. I do get self-conscious when this writer/editor/songwriter reads my blog. :p

             So anyhoo, like I mentioned in the Mactan Food Festival post, I missed to clarify the time schedule of the event so I thought I could have lunch there (since I try to avoid a heavy dinner). We were running late for lunch (my fault) though this was really exciting because it was to be a first time for both of us to commute to Mactan. I've always wanted to try something like this -- a real food adventure! :D

             We met up at Ayala 12:30 p.m. and Luis suggested we take a v-hire van to get to Gaisano Mactan. It's like riding an air-conditioned enclosed jeepney -- cramped up minus the sweating and the smell of gasoline from the road. :))

             

              From there, we took a jeepney to Punta Engano where the Mactan Shrine is. We arrived 1:30 p.m. It was a scorching hot day! Then we found out that the food festival is only at night! Great. Hahaha. So we decided to eat at the STK (sutukil - sugba, tula, kilaw) instead, our poor stomachs growling.  

          Mactan Shrine is the heart of STK restaurants and it can be quite confusing to make a selection but I remember which one I dined at last year so I decided to just stick to this -- Fredz Sutukil. First of all, Sutukil is the local acronym for grill (SUgba), stew (TUla) and ceviche (KILaw). These are three cooking methods applied to selected fish variety. The set-up of these STK resto's is having aquariums for live fish and seafood and a variety of fish, shellfish and crustaceans displayed on a counter top. 

*Sorry, I wasn't able to take much photos because we were very hungry and quite pressed for time.

A bridge they made inside the resto. Maybe a photo op spot?

the table setting
(quite barren because we were having a really late lunch. hehe.)

the view from our table: mangrove trees and the shore

How to eat STK:

  -  choose your fish for STK and other appetizers or dishes you might want, like buttered scallops or steamed crabs/shrimps, etc.; you can also choose from their menu board if you can't make up your mind

  -  make sure to review your orders and the cooking methods to be applied

  -  get a table with a nice view 

  -  sit and relax while waiting for your order to be cooked 

         We chose mol-mol (parrot fish) for our fish and we also had fresh seaweed salad, 1/2 kg buttered scallops and a platter of plain rice, of course. This was a really late lunch. Our food was served past 2 p.m. but the ambience and the great fresh seafood was well worth the trip and the wait. :D

Excuse me for the rude photos. Again, we were very hungry and dived right into our food as soon as it was served. Hehe. :3   

seaweed salad (guso) P80

tinola

kinilaw... or what's left of it. teehee.

grilled fish! my fave! :D

buttered scallops -- another all-time fave of mine :D

soy sauce with calamansi, green tomatoes and red onion -- staple condiment

fresh buko juice P60
This can double as your refreshment and dessert! Just request for them to halve it open when you've finished all the juice. We shared this. :D

         BURP! That was so much food for just two people. But the STK and scallops we definitely finished; such fresh seafood and relaxing ambience, a perfect getaway from the bustling city life. The title of this post is so, because we felt like tourists in our own island. We came so far just for lunch. Haha. It was a nice adventure though. I enjoyed everything; from the commuting to the dining and the summer atmosphere. And for only P90 roundtrip to get there, this would be a nice monthly or weekly adventure (whichever you can afford).   

Cost:

food + cooking charge - P745 (ouch! expensive adventure. haha.) ---> Watch out for the cooking charge, it cost us nearly the same as the total of our food alone.

V-hire from Ayala to Gaisano Mactan - P35

Jeepney from Gaisano to Mactan Shrine - P10

        Who says STK is only for tourists? It's a great dining experience both for locals and tourists alike. At the Mactan Shrine, you get the island atmosphere, fresh seafood cooked to order, and even live music from local harpists. This is one destination you can't miss for the summer. 

         So, here are photos of the supposed food festival we were hoping for lunch; tables and chairs set up at the park and stalls still closed. We left at 4 p.m., just 2 hours before the festival would start. :(

      Since we were already here, we took a walk around the park for a bit, feeling like tourists in our own island. Might as well savor and enjoy the accidental adventure from the lack of information. Haha.   

Hello, Lapu-Lapu! :D

tourists for a day :D

Thanks, Luis! Looking forward to more food adventures with you. ;)


To know Cebu, eat Cebu! :D

xoxo,

Babe for Food

 - your BFF in Cebu dining! :)

Mactan Food Festival

            Mactan annually celebrates Lapu-Lapu's victory in the epic battle against Magellan of the Spanish explorers at the Mactan Shrine with a re-enactment portrayed by local actors. This year, there are a series of festive activities for this celebration and the food festival was the highlight. It runs from April 18-26 at 6-10 pm; everything under P100! When I first read about this, I couldn't wait to  check it out for myself. I had quite an adventure heading there for lunch on the second day but I missed to read that it only started at night. Fail! Haha. But that blunder will be expounded on another post. :))

         Food festivals are my playground. I love going around to see new and familiar dishes that excite my eyes and taste buds and refresh or add to my food library. :D


        Mother, my sister Joanna and I were booked at Shangrila for the weekend so this was my chance to explore the food festival. We just walked to the shrine for dinner since it was nearby. I was surprised to see so many cars parked alongside of the road on our way to the shrine. The festival was definitely causing some traffic but the event was well organized because there were traffic officers to help keep everything going smoothly. There were sooo many people! It felt like Sinulog. :D


early bird: 4:30 p.m.

Dad, Joanna and Mom waiting while I'm buying our grub :D

when the feasting begins: 6 p.m.

view from the bleachers - thick crowd with the live band :D

         Okay, before I get to the juicy details, just wanna apologize for the bad pictures because my camera's flash bulb shattered so I didn't have flash. And I was rushing to go around because all the food was quickly disappearing due to the hungry mob. This was a pretty big food maze so brace yourselves for my most lengthy and photo-full post to date. :D


         Good news though, we had dinner here again the next day (Sunday) and we came really early (4:30 p.m.) so I got to take better photos and a better look of what were offered. SAVED! :D


         All the hotels/resorts and some restaurants around the locale are the participating food stations and get this, EVERYTHING UNDER P100! That's hotel quality food for fastfood price! This is definitely food haven and worth visiting! There was also a live band to complete the festive mood and ambience. :D 


Here are just some of the stalls I got to document:


White Sands Beach Resort

Mexico at Porto Fino Beach Resort!

paella valenciana P95

Kaishu Japanese Seafood Restaurant

special california maki P60 (3 pcs)

Bellavista Hotel

beautiful mouthwatering kabobs <3

Shangri-la Mactan Resort and Spa 

roast chicken carving station

Days Hotel

No Problem STK

tinola (fish) and halaan (clam) soup P50

Maribago Bluewaters

luscious kakanin: maja mais and ube maja @ P15 each

Crimson Resort

Lozini's Lechon

P400/kg!

Pacific Cebu Resort

Plantation Bay

the prettiest station :D

Vista Mar

pasta arrabiatta P50

buffalo wings P45

Movenpick

Swiss ice cream: Strawberry and Maple Walnut

       This has got to be my favorite for the night! Haha. Swiss ice cream at its finest! I had both flavors and I'd have to say, this is better than Haagen Dazs. The strawberry flavor was the winner for me; smooth, creamy, rich and worth every penny. It had real strawberry bits and I loved the natural tartness. You could tell it was made from premium fresh ingredients. But hey, the maple walnut wasn't bad either! I guess I just didn't enjoy it at its best because it was melted. But you know I'm the biggest strawberry fan, so yeah. :)


What We Ate:

buffalo wings and fettuccine carbonara from White Sands

pasta arrabiatta from Vista Mar

Lozini's lechon and puso, grilled chicken bbq, paella valenciana from Porto Fino

special california maki from Kaishu

biko, ube maja and maja mais from Maribago 

Cost:
buffalo wings (2 pcs) - P50
carbonara - P80
pasta arrabiatta - P50
1/4 kg lechon - P100
puso - P3 each
grilled chicken leg - P40
paella valenciana - P95
special california maki (3 pcs) - P60
ebi (prawn) tempura (2 pcs) - P50 (not in the photo)
(1) ube maja and (1) maja mais - P15 each


           Honestly, that carbonara was the best I've ever tasted so far. I can really say this because I'm no fan of carbonara but this impressed me. The serving was also very generous for P80! The pasta arrabiatta was more sweet than spicy. Actually, it was barely spicy. Haha. So much for that. But the serving was just fine. The lechon was good, too. It wasn't too salty despite getting the belly part. :D

          The paella was our favorite. We bought one more order for take home. I've always loved california maki since the first time I tasted it in grade school and the ones in this food festival were certainly excellent for the price. They were in a satisfactory size and all the components were fresh and hefty enough. It was one of those things you could say you didn't feel cheated on. :D


         Overall, all the food sold in the festival were worth tasting and I love that everything was made affordable for everyone to taste. The officials who organized this event also deserve recognition for having planned and implemented everything very well. Peace and order were kept by police stationed at the right places, garbage disposal was well managed by having people assigned to go around and clear the tables and the traffic was directed well by assigned enforcers. Kudos to Mayor Radaza and I look forward to what next year has to offer! This was definitely one of the most exciting events this year. :D


Survival Tips:
 - Best to go early (like 4:30 or 5 pm) so you can get a good spot (both parking and dining) and take a look around for you to decide ahead which dishes you want and how to make it fit your budget (if you have any). :)
 - Bring cash! Everything's tempting! 

 - Go in large groups (at least a group of 4) and buy everything if you can. Just taste everything and that way, you'll get the maximum experience of the food festival. 
 - Bring a camera to document your awesome food adventure! 
 - Bring your own ventilation device (a fan) because it's quite hot. Sooo much people.
 - Bring your own drinks if you wanna save. 
 - Wear light and comfortable attire. 
  


You guys should head down there while it's still going on! You do NOT want to miss this! :D




To know Cebu, eat Cebu! :D

xoxo,

Babe for Food

- your BFF in Cebu dining! :)