Celebrations, particularly weddings, debuts, and the like are memorable experiences we cherish. It is ingrained in us Filipinos to take great pride in preparing and sharing elaborate feasts with our beloved, and we love to share our happiness through these parties.
It is ingrained in us Filipinos to take great pride in preparing and sharing elaborate feasts with our beloved, and we love to share our happiness through these parties. Whether it’s the ubiquitous lechon at fiestas, the comforting adobo, or a table spread with colorful kakanin , food brings people together, and it gives life and spice to these celebrations.
The arrangement of the hall was a promise of the great flavors that come out of NUSTAR Resort’s kitchens, as headed by Chef Martin. Our plate was filled with a couple of bites of each dish in the wedding package. Cebuano culture is heavily related to food. They love to celebrate their roots and the history or nostalgia of traditional Filipino flavors that they find comfort in. Chef Martin translated this love into the Luna Package, heavily focused on Filipino Culinary Heritage.
Stella’s menu is well-rounded, offering something for everyone. The Malaysian beef rendang is rich and savory, with tender beef in spiced coconut gravy, while the barbecued pork spareribs have a smoky, savory depth. There was also baked salmon Florentine on the menu, which paired delicate, flaky salmon with a creamy sauce on a bed of spinach, which brought a sense of indulgence to the dish. The stir-fried vegetables with mushrooms are full-bodied with savory flavors.
Chef Martin specializes in personalized menus, tailoring each dish to match the couple’s tastes. In collaboration with Pastry Chef Rolando Macatangay, they offer curated menu packages that provide a glimpse of your special day, from appetizers to desserts.
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