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PIC’s Sunday Brunch just got better
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Posted on Sep 05 2004
The Pacific Islands Club’s Sunday Brunch at the Magellan Restaurant has a new “mini-wok” station that displays the culinary skills of its chefs, who prepare stir-fry food right in front of guests in quick fashion.
Holding up his wok—a Chinese pan—chef Rino Cancaida stirs a mix of fresh vegetables and shrimps to customers’ delight, entertaining them with his showmanship.
Cancaida said the mini-wok station employs a fairly swift way of cooking assorted meat, seafood and vegetables, which expands the already wide array of food choices at PIC’s popular Sunday brunch.
Last August, the Sunday Brunch included the pasta and salad stations to add diversity to its dishes. A customer can make his own Caesar salad using Romaine lettuce and condiments such as crispy bacon bits, crutons, egg yolk, olive oil, garlic, and lemon, among others. The salad station also has sliced chicken or turkey and breaded cheese to make a Greek salad.
“In doing brunch, you have to be creative,” Cancaida said. The reason why PIC’s Sunday Brunch became so popular is because its food choices vary every week. In that way, he said guests would not saturate themselves from the brunch, even if they come to enjoy it every week.
Assistant restaurant manager Angelito Embradura said the Sunday Brunch’s popularity continues to grow, with guests reaching hundreds every week.
The new food stations add to the rest that has been typically at the Sunday Brunch: the omelet and waffle stations, sushi and sashimi, crepe, island roast pig, Peking duck, steamed ship or big piece of meat, and the regular courses.
PIC executive chef Robert Stern said the hotel’s restaurants have been receptive to changes to further satisfy its guests.
“I see the interaction between the person cooking and the guest,” Stern said.
The New-York-trained Stern joined the PIC’s food and beverage team earlier this year to further improve on multi-cultural cuisines to satisfy local taste buds.
