Sumptuous Pairing with Dilmah T-Bar at Radisson Blu Cebu
Radisson Blu Cebu recently launched the first Dilmah t-Bar in the Philippines with a special dinner at the Santa Maria Ballroom, hosted by Dilmah founder, tea connoisseur and maker Merril J. Fernando and son and fellow tea expert Dilhan Fernando. Friends, family, and valued clients attended the exclusive event.
(L-R) Dilhan Ferando and Merill J Fernando – Dilmah T-Bar at Radisson Blu Hotel Cebu
I was not there during the launch but Im glad I was able to tryout their High Tea offerings last month. During my recent stay in Radisson Blu Cebu, I noticed that they have a new Tea Bar at the Lobby. When I learned that they are serving Dilmah Teas, I immediately selected a spot and ordered a sweet and savory traditional afternoon high tea. Traditional high tea is served daily at the lower lobby or Radisson Blu Cebu from 3PM to 5PM.
Afternoon High Tea
Dilmah distinguishes itself from other tea producers by keeping it pure; Dilmah tea is produced from the single original 100% Ceylon tea. For the educated palate, it is immediately apparent that Dilmah tea is unique. The product resonates with the company’s commitment to quality and authenticity. Dilmah tea concoctions are always perfectly fragrant and delicious whether served hot, over ice, or as a rich t-shake. They are always relaxing, invigorating, and life enhancing.
Dilmah t-Bar Tea Display
The exclusive dinner was the ideal venue for the proper appreciation of high quality tea. Executive Chef Roberto Kunitz presided over the five-course meal coined as a Tea Gastronomy Meal that highlighted how the world’s finest tea can look, smell, and taste. It focused on what Merril Fernando calls “tea with a soul.”
The Tea Gastronomy Menu started with Green Tea paired with Jasmine Flowers Sous Vide Cured Salmon with Black Tea Caviar. This amuse bouche was followed by Two-Colored Ravioli with Braised Beef Cheek with Rooibus Butter Glaze served with Rooibos Pure Natural Organic tea. Mango-Strawberry Tea Sorbet served to cleanse the palate before the entrée was served. This was a delectably tender Slow Roasted Beef Tenderloin and Sauteed Mushrooms with a delicate Dilmah Moroccan Mint Green Tea Béarnaise Sauce paired with hot Dilmah Moroccan Mint Green Tea.
Real High Tea
The meal came to a triumphant end with Earl Grey Chocolate Maracaibo Cream and Dilmah Lemon Tea Ice Cream concealed inside a Chocolate Sphere perched on a French Vanilla Orange Cake pedestal. With a dramatic flourish, the creamy insides was revealed when hot chocolate syrup was poured over the sphere, dissolving the thin covering. As an encore, Dilmah tea ambassador Tess Posthumus prepared the very limited edition Dilmah Seasonal Flush tea. The dulcet tones of Kate Toralba enhanced the gastronomical experience throughout the meal.
Merrill J Fernando – Founder of Dilmah
Dilmah t-Bar is located at the lower lobby of Radisson Blu Cebu. It is open daily from 9AM to 11PM, with traditional afternoon high tea from 3PM to 5PM.