Welcome to Crimson Resorts & Spa Mactan. Jeeves de Veyra

CEBU -- Crimson Resorts & Spa Mactan bounces back with the full reopening of its restaurants and amping its sustainability initiatives

Back in 2021, Super Typhoon Odette (international name Rai) wreaked havoc on Cebu and the Visayas. Crimson Mactan, on the eastern side of the island, was among those that were hardest hit because of the unexpected nature of the storm.

“It was horrifying, it was like a bomb was dropped on the property,” recalled Francis Gotianun, first senior vice president of Filinvest Hospitality Corporation (FHC), who was at ground zero right after the calamity.

But with destruction came opportunity, as FHC made the big call to accelerate renovation plans and doubled down to set up the 14-year-old resort for the next 15 years of operation. This ongoing multi-year construction and renovation project saw the total rebuilding of the pool, renovation of the public spaces, and modernization of rooms.

It is a big feat that even as the rebuilding is not yet finished, the resort has already been shortlisted  as one of six Philippine hotels recommended by the prestigious Michelin Guide. The re-opening of the resort’s F&B outlets may have played a big part in that.

Azure Beach Club. Jeeves de Veyra

Crimson Mactan’s Azure Beach Club was all but demolished as it was right on the shore. This was not only rebuilt, but rebranded with a younger look.

Asian and Indian food at Azure Beach Club. Jeeves de Veyra

The food at Azure Beach Club is typically Asian-forward. If you like your food hot and spicy, the kitchen has a tandoori that shows how seriously they take their Indian food.

Azure's Halo-Halo. Jeeves de Veyra

It also has a selection of desserts to cool off like their halo-halo served in a ceramic coconut-shell like bowl.

Starfish Bar. Jeeves de Veyra

Inside the restaurant is the Starfish Bar with Crimson Mactan’s own signature cocktails.

Drop by for a drink after the sun goes down and the bar’s own “rumbassador” takes over to talk about the rums served and maybe, mix a rum-based cocktail for your enjoyment.

Chefs Chele Gonzales and Javier Garcia Amador. Jeeves de Veyra

The resort has always been a fine dining destination. A big reason for this is Enye by Chele Gonzales on the second floor of the clubhouse. Chef Chele was at Enye to cook for guests and to introduce Chef Javier Garcia Amador. One can now get a taste of the whole cuisine of Spain as he’s from the north and Javier is from the south.

A sampling of the food at Enye by Chele Gonzales. Jeeves de Veyra

The must-order is still Chef Chele’s Cebu-inspired entree, the Cebu lechon taco. However, Chef Javier has his own modern take on Spanish cuisine. My favorites among his dishes are the grilled octopus with migas (Spanish bread crumbs) to add a crunch to the dish, and his Atun en Manteca Colora. This starts out as tuna loin encased in pork fat that looks like a stick of butter. This is then torched until the outside melts, imparting a rich outer crust. The whole block of loin is then sliced up and artfully arranged among dollops of potato, paprika, and lime for dipping. It looks as good as it tastes.

The all-new Saffron. Jeeves de Veyra

When Crimson opened after the storm, the resort’s breakfasts were temporarily situated in Enye and spaces around the clubhouse as Saffron, the all-day breakfast outlet, was being reconstructed. 

The all-new Saffron has expanded its seating capacity by opening wings on the side. On a sunny day, the interiors are bright, airy, and relaxing. I’d recommend the poolside window seats to start the day with that beach resort vibe while munching on breakfast fare like freshly cooked bacon, fresh bread, and even Malaysian, Korean and Japanese dishes. Don’t miss the Cebuano breakfast specialties like sikwate (local hot chocolate) and puto maya (glutinous ginger rice).

Chef Naoki Eguchi. Jeeves de Veyra

Perhaps the restaurant that best shows off the resort’s bouncing back to form is AKA. This modern Japanese restaurant stands where a sports bar used to be. The restaurant aims to bring guests through a journey of sake, traditional, and modern takes on Japanese cuisine.

AKA's Tempura. Jeeves de Veyra

Consultant chef Naoki Eguchi is a tempura wizard and his version is very different from the thickly battered ones we're familiar with. Rather, his tempura’s outer shell is paper thin, crispy, and enhances the sweet freshness of prawn.

But beyond the food, Crimson Mactan’s eco and sustainability initiatives deserve a share of the spotlight. Right before the pandemic, vice president for special projects David Gotianun was already spearheading a study into repopulating the corals off shore. But because of Odette, the violent waters all but destroyed the lush coral reefs off Mactan. Gone were the teeming marine life, most notably some giant clams several meters off the resort’s beach.

Marine biologist Eric Parfan. Jeeves de Veyra

The aftermath accelerated their efforts with Crimson funding coral farms with the blessing of the LGU. The resort even has their own marine biologist, Eric Parfan, to watch over their efforts who accompanied me underwater to see the coral nurseries.

They have gone through trial and error starting out with rock gardens but have moved on to using line farms which hang baby corals so they can grow in any direction. Once ready, corals are then moved to other locations off Mactan for them to fully mature and serve as marine habitats.

Going forward, Crimson Resort & Spa still has some work to do. There have been baby steps like the addition of USB ports in the rooms to charge gadgets which are much appreciated. On the roadmap are the construction of Presidential Villas, and the modernization of their rooms and casitas.

Crimson Resort and Spa Mactan is located inside the Seascapes Resort Town, Lapu-Lapu City, Mactan Island.