3 Good Reasons To Go On a FoodTrail at Bai Hotel Cebu

After months of eating home-cooked meals or take-out deliveries in the comfort of my home due to the pandemic, I have acquired this nagging fear in me — “fear of eating out.” That anxiety of going out of my comfort zone and dining in a restaurant kept building up when I first got out in September. I started taking it slow and had my first coffee and a good meal with my friends in an alfresco dining set-up.

When I got an invite from Bai Hotel Cebu a month after to try their new normal dining in their two restaurants: Marble + Grain Steakhouse and Ume Japanese Cuisine, I was debating whether am I ready to eat inside the restaurant or should I just skip it. But then I couldn’t hide in my shell forever so I decided to give it a try. Besides, I miss eating a premium steak in Marble + Grain Steakhouse and I haven’t tried eating at Ume Japanese Cuisine. So the foodie in me won 🙂

FIRST OF ITS KIND SAFETY PROTOCOLS

When JC (bigeartours.com) and I walked a few steps from the parking lot across Wallstreet Coffee + Bar, I noticed a machine right outside the hotel adjacent to the main entrance. It is the Disinfecting Mist Booth where we passed through the UV lamps then the misting machine blows out a disinfecting liquid on our heads. Then we stepped on the disinfecting footbath before entering the hotel.

Before passing through the misting booth, JC and I scanned the QR code first (the guests can also fill out the Health Declaration Form if they don’t have the QR Code scanner) then we had our temperature scanned and sanitized our hands. (Guests should wear their face masks and face shields at all times.)

When we are already inside the hotel, we put our bags in the basket for UV Light Disinfection. As I passed through the metal detector, I can hear the thermal scanner saying, “Normal Temperature,” which only means that the hotel has a double temperature scanner (outside and inside the hotel).

I am so impressed with Bai Hotel’s outstanding safety protocols that I even mentioned it to Mr. Alfred M. Reyes, the Vice President for Operations and General Manager of Bai Hotel Cebu, and its Director of Marketing and Communications, Ms. May Warren.

According to them, they are proud of their first of its kind safety protocols. They want to offer the best to their guests and assure them that they are safe and well taken care of with their preventive measures which the hotel invested a lot. Well, with that kind of service alone, all my fears were silenced.

With the new normal of dining, guests can enjoy their favorite Ume Japanese Cuisine dishes inside the Marble + Grain Steakhouse to control the number of guests coming in for everyone’s safety. The seating capacity also adheres to the safety measures as social distancing is strictly practiced.

Before the guests enter the restaurant, they have to scan the QR Code displayed by the door for the restaurant’s menu then they can proceed with their order inside the restaurant.

DELICIOUS FOOD AT MARBLE + GRAIN STEAKHOUSE AND UME JAPANESE CUISINE

After JC and I ordered our food and drinks, we were given bread with butter and balsamic/olive oil mix which happens to be my favorite food to eat on the side. I usually start my meal first with desserts but decided to go with the bread instead so I can pair it with my mushroom soup.

Now, this mushroom soup is one-of-a-kind! When I browsed through the menu, the Mushroom Cappuccino stood out in the soup section. I love how it is being served in clear glass with its frothy texture on top of the soup giving it a “cappuccino” look to it and of course, beans scattered on the wooden serving tray made the whole presentation a lot more fun.

The mushroom soup is so deliciously creamy and my favorite part is the tender bites of the mushroom pieces. It was full of flavor and the bread meshed well with the soup.

I already tasted their steak right before Christmas last year and I really enjoyed it a lot. But this time, their steak has exceeded my expectations from last year’s foodtrail. Now I appreciate my medium-rare steak when it’s wet-aged because it tastes better and as I chewed the tender meat, it is bursting with flavors — and that’s even without the special Marble + Grain gravy. When I poured over the gravy, the juicy meat’s flavor was even more enhanced — making it more succulent.

I was even more surprised that I didn’t get to finish my rice being that I am a heavy rice eater. Just goes to show that I was enjoying my steak more 🙂

When Ms. May shared with us a preview of the menu of Ume Japanese Cuisine, she highly recommended her favorite, the Kani Salad which I am also a huge Kani fan. When it was finally served, I must say, I’ve never seen such a beautiful salad ever!

It’s totally gorgeous, vibrant with colors and definitely a sight for sore eyes! This is what I love and admire about Japanese cuisine – Japanese chefs not only prepare delicious food but they also whip up an aesthetically pleasing dish!

The salad tasted slightly sweet and mild and the sensation it gives to my palates when I felt the crab sticks and the fish eggs like melting in my mouth. I also enjoyed making layers of the salad ingredients into a pile then roll it, cut a portion of it, and dunk it in my mouth. It’s a fiesta of flavors and texture right in my mouth! Thanks so much, Ms. May for recommending the Kani Salad 🙂

The Chilean Sea Bass Misoyaki has a flaky texture yet it is tender and moist because of its fat content which makes it even tastier. It goes perfectly well with zucchini and broccoli which gives that certain umami richness in every bite.

Now, this dessert is what I call Heaven in a Skillet! The warm brownie topped with vanilla ice cream and swirls of chocolate syrup is a perfect way to end a steak day.

The brownie was so moist, chewy, and rich in bittersweet chocolate flavor. It only took one tiny scoop that made me say that it is by far the best brownie ala mode I’ve had in my foodie life. It can be pricey but shelling out a Php350 for this dessert is definitely worth it!

At the last minute, JC ordered the New York Cheesecake when I was almost done with my brownie ala mode. I took a small slice of it to taste and I find it so creamy but the sweetness isn’t too overwhelming. As you bite into it, you can hear a little crunch on the burnt caramel which is a good contrast to the velvety soft cheesecake.

From another angle, the cheesecake looked so delicate. From afar, it may appear like a dense sponge cake but once you take a slice of it, it’s so smooth.  This is worthy of an indulgence after a delicious meal.

A two thumbs up for the Ume’s green tea.

IMPECCABLE SERVICE

The servers are very accommodating and very helpful in recommending some items on the menu. They practice safety protocols at all times from taking our orders to serving our food. In the new normal, they no longer touch your plates. Instead, they let you take your food or drinks from the tray for less contact.

As a whole, dining at Bai Hotel in the new normal is a new learning experience for me. It has made me more aware of my surroundings, and the proper safety measures which I tend to overlook in the past. The anxiety of dining with strangers in the restaurants can’t be helped but I appreciate how Bai Hotel management, staff, and crew stepped up in their sanitization protocols that make me feel safe and enjoy my dining experience in the middle of the pandemic.

The first of its kind safety measures, the wide array of delicious food, and the impeccable service are reasons enough for me to go on another foodtrail at Bai Hotel Cebu. You should too.

For reservations, call +63 32 888 2500 or drop a message through Bai Hotel Cebu’s Facebook messenger to book your tables.

CHECK OUT THE YOUTUBE VIDEO OF THE WHOLE FOODTRAIL

AWESOME PROMOS FROM BAI HOTEL CEBU!