• Crimson Resort introduces new dishes at Enye


    Enye by Chele Gonzalez, Crimson Resort and Spa Mactan’s resident Spanish restaurant introduced new additions to its menu.

    In a recent event, Chef Chele Gonzalez prepared a 12-course dinner for guests to experience the new dishes. There are four new appetizers. First is the Wagyu Beef Flamenquin. Flamenquin is a traditional Cordoba dish. It is traditionally made with pork loin and jámon. It is deep-fried breaded tender wagyu with a camembert cheese filling. The soft cheese compliments the crisp exterior of the dish well. The second appetizer addition is Vieras Gratinadas. This is gratinated baby scallops with béchamel sauce, ham, and cheese. There are two new kinds of croquettes. One is Croquetas de Setas y Trufa. This is made with mixed mushrooms and truffle oil. The second one is Croquetas de Mariscos. This is made with seafood. Both croquettes have a béchamel filling.

    After appetizers, Chef Chele Gonzalez introduced three more courses. First, the White Snapper Fish and Scallop Ceviche, the fish is cured with citrus juices called Peruvian Tiger’s Milk. It has pickled onions and coconut curry espuma. Next is Seared Foie Gras. The duck liver is drenched in port wine sauce and topped with poached egg. Last is Baked Grouper Fish Fillet. The fillet is stuffed with crabmeat seasoned with paprika. It is surrounded by a seafood broth.

    Diners also have two new main courses to try. First is Paella Negra. Chef added a twist to this classic dish by using grilled large octopus tentacles, scallops, and a green herb and saffron aioli. Second is Cordero Asado de Manera Tradicional. This is slow-braised lamb shoulder.

    For dessert, guests can enjoy deconstructed Apple Tart, Choco Mango Cebu, and Tarta de Queso Casera.

    Enye by Chele Gonzalez is open from 6 PM until 10:30 PM daily. (Janna Yuvallos)
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