Vegging Out—Episode 2: 5Cien at Sheraton

 Next stop is the Sheraton Cebu Mactan Resort. Saturdays from March 18 until May 2023, 5 Cien Restaurant offers “Seafood Night” from 6PM onwards.

2.   5 Cien Restaurant at Sheraton Cebu Mactan Resort.  Satisfy everyone’s craving for a wide array of seafood buffet that has never been this mouthwatering and satisfying for the vegan/pescatarian in me and with your family and friends for P2,800 per person. For 5 Cien reservations, you may contact this number: 63 917 774 7837.

Here at 5 Cien on Saturdays one can indulge to a wide variety of mouthwatering seafood such as lobster specials, king prawns, crabs, fish, scallops, and other local seafood specialties which you can request the chefs to cook to your liking.

There are other splendid cooked dishes and plenty of dessert options you can also find in the spacious buffet stations.

However, this writer egged the hotel’s Executive Sous Chef, Chef Marcel Ramos.  to prepare some signature vegan dishes to accommodate clients, guests and big events where people prefer or request for exclusive vegetarian menus. 

Chef Marcel told this writer that he has been the chef of Sheraton restaurants specifically at the Dip Nikkei, a Peruvian-Japanese restaurant, but he likes Cebu and since February 2022, he continues to be the chef here.

Chef Marcel also bared that the menus and dishes he prepares are planned ahead to know all the ingredients based on the availability of the local produce such as veggies and spices.

“Most veggies, especially seafood products are also locally procured on a per week basis and I work on the menus based on these local finds. We also have imported products and ingredients, locality is still the best because of freshness, the freshest, the ingredients, the tastier the dishes,” he said.

Here are some of the signature vegan/seafood dishes that Chef Marcel created for My personal journey to vegetarianism at Sheraton Cebu Mactan Resort:

a)    Purely Vegan type of burger.  The patty is made of garbanzo, sweet potato, cucumber for the dip roasted eggplant.  “This burger creates nostalgia,” Chef Daniel said.

b)    Orzotto: grain used barley prepared similarly with risotto and all ingredients are very earthy, this is Chef Marcel’s personal creation.

c)    Quinoa salad dressed with fresh oregano from its backyard herbs; very light and very acidic but full of crunch.  He washed the Quinoa very well to get the individual grain. He thinks about his grandma when he creates these dishes.

d)   Genovese is basically spaghetti with pesto sauce but it must be cooked with toasted pine nuts/ potatoes, mixing all the herbs are in-house original dishes by the executive chef of Sheraton Italian Chef Christian Frigo.

For the drinks, you have a choice from the healthy options beverages:

Fresh Start: A mix of Pineapple, Banana, Loloroso Lettuce, Chia Seeds; Ginger Stinger: Pear Apple, Ginger, Lemon, Ginger Ale; Healthy Mary: Tomato, Ginger, Carrots, Apple Cider, Honey and  Immune Booster Beet: Beetroot, Ginger, Carrots, Apple cider, Honey.