Until October 5, Newport World Resorts’ new favorite color is purple in celebration of the Filipino all-time favorite purple yam. The country’s premier lifestyle and entertainment destination’s chefs came up with their own takes on purple yam delicacies for the YAM it up! Ube-licious Feast. In partnership with the Department of Tourism and Ube Cream Liquer, this month-long food festival offers more than a dozen ube-infused choices across the different restaurants at Newport Mall.
Fiery Style features the Cheesy Ube Quesadilla by Chef Josue Beñez Roño Jr. It has grated cheese, homemade ube, and sweetened langka between salty and crispy tortilla, plated with a generous serving of honey syrup.
The Ube Buchi with Cheese made by Chef Rachel Kao of Newport World Resorts’ Kao Day & Night Club combines smooth ube with melted cheese within scrumptious deep fried sesame balls for a mouthwatering delight. Meawhile, Parmigiano’s Chef Ron Lintag’s Ube panna cotta with blueberries melts in the mouth
Chef Gel Daquigan elevates the traditional taho into Chairman Fu Hotpot Bar’s Purple YAM Soy Milk Pudding flavored with ube for a subtle yet satisfying sweetness on the palate. The mixologists at Wolfgang’s Steakhouse capture the rich and vibrant essence of ube into an enticing cocktail. Purple Haze consists of Tito’s Handmade Vodka, ube liqueur, Frangelico, lemon, and simple syrup.
ROB’s — Chef Robby Goco’s surf and turf venture, offers a signature cocktail that features bourbon, ube liqueur, lemon juice, simple syrup, and egg white is aptly called Purple Hills. Meanwhile, the Oyster and Ube Float is a decadent dish of smothered oysters on top of a soft serving of ube grit.
Barcino’s Pocion de Ube is a cocktail and dessert at the same time, the smooth nuttiness of ube cream liqueur blends perfectly with salted caramel vodka. The final touch is a generous dollop of ube ice cream. Another cocktails is the Conquito con Ube that matches buttery coconut milk with Luisita rum and ube cream liqueur.
Rafael’s Tapas Bar & Restaurant shines a spotlight on Chef Andrea Pesongco’s Purple Bolognese— an eye-catching fresh pasta dish with ground beef and ube. The restaurant offers the Tres Leches ala Ube. This sponge dessert uses 3 different kinds of cheese and whipped cream for a decadent delight.
The Red Crab Alimango House’s Chef Roy Panganiban upgrades classic Filipino dessert by putting two of the best together. Ginataang Bilo Bilo with Ube Halaya is where mashed ube and condensed milk meets mochi balls, banana, and sago in an indulgent bowl of coconut broth.
Finally, the Garden Wing Cafe indulges ube lovers everywhere with over a dozen purple yam pastries and desserts to choose from. Chef Ariel Reyes created a wide spread like ube crinkles and ube bibingka to beloved delicacies such as ube truffles ube eclairs, and ube cheesecakes.
