“Maligayang pagdating sa Cebu!” Hearing this for the third time from a cabin crew member felt as exhilarating as my first visit to the province. The excitement, joy, and anticipation of the food and adventures ahead never wane.
“Maayong buntag!” We were warmly greeted by the staff at Bluewater Maribago Resort upon our arrival. It is, without a doubt, the people of Cebu who continually draw me back. Their warm voices, hospitality, and friendly smiles make encountering new faces a comforting experience.
The Cove Live Seafood Restaurant
Clam ‘tinola’
Grilled lobster with herb lemon butter
Steamed ‘saang’
Mud crab with chili sauce
After settling in, we were treated for lunch to an array of freshly caught seafood at The Cove Live Seafood Restaurant. The meal featured clam tinola, mud crab with chili sauce, steamed saang, oysters with cheese and spinach, tanigue tail with salsa, and grilled lobster with herb lemon butter. I learned that all the seafood served in the restaurant is sourced locally. They procure these fresh ingredients directly from fishermen from the various islands surrounding the area, ensuring both the freshness of the seafood and support for the local fishing community.
One of the rooms in the Sidlakan Wing
Author’s view from the room
Right after lunch, we were guided directly to our rooms in the newest addition to Bluewater Maribago, the Sidlakan Wing. The rooms were a delightful combination of comfort and elegance, with beautifully crafted wooden furniture that added a warm, sophisticated touch. The carefully chosen color scheme complemented the furniture, creating a cohesive and inviting atmosphere. Stepping outside the room, I was amazed by the breathtaking view that seamlessly blended the tranquil expanse of the sea with the vibrant energy of the city.
Local musicians performing
In the afternoon, while dressed in seaside glamour, we were served cocktails on the beachfront, with soothing music from a local orchestra providing the perfect backdrop.
35 Years of Amuma cake
The highlight of the day was the grand launch of the new Sidlakan Wing at Bluewater Maribago, and the celebration of their “35 Years of Amuma.” The celebration captures how they amuma for every guest as a Filipino mother would do for her children. The Visayan word “amuma” reflects everything their brand stands for: to care for, nurture, and provide.
Domiku Sebastien A. Ugarte (Photo from Bluewater Maribago)
According to Domiku Sebastien A. Ugarte, assistant general manager and third generation owner of the resort, what began as a humble family resthouse with only 32 rooms has blossomed into a haven, boasting approximately 255 rooms designed to offer comfort and a sense of belonging.
The event was attended by some of the stakeholders and partners of Bluewater, making it a memorable and significant occasion.
Prawns
Butter-poached rock lobster tail
Adobo fried rice
During the grand launching event, a sumptuous buffet was served, showcasing dishes that are also featured in the five restaurants of Bluewater Maribago. The chef highlighted the variety and quality of the offerings, which included an array of mouthwatering dishes. My personal favorites included the mud crab, prawns, kare-kare, pork adobo “Pinauga,” adobo fried rice, US beef rib-eye, and the butter-poached rock lobster tail. Above all, the standout for me was Cebu’s lechon, smoked over charcoal to perfection. This iconic dish, with its crispy skin and flavorful meat, remains my all-time favorite and a quintessential taste of Cebu’s culinary heritage.
‘Ube’ custard cake
‘Pichi-pichi’
Coconut strudel
For dessert, the selection was equally impressive. The ube custard cake stood out as my top choice, with its rich and creamy texture. Other delectable options included pichi-pichi, coconut strudel, yema cake, and pandan burnt cheesecake, among others.
Lush greenery in Bluewater Maribago
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- Main pool
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- Pool at Amuma wing
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- Garden Wing pool
The next morning, our hopes were fulfilled as the sun rose beautifully, promising another perfect day. Before our island-hopping tour, I took the opportunity to explore the resort’s pools and other amenities. The resort featured multiple pools, each offering a unique experience, from tranquil, lagoon-style settings to livelier, family-friendly areas. Although the resort has modern amenities and facilities, it is also deeply committed to environmental sustainability, a dedication that has earned it recognition, including the ASEAN Green Hotel Award. This commitment is evident throughout the resort’s expansive 7-ha property, which is lushly landscaped with an abundance of trees and plants. As I walked around, I could hear birds singing, breathe in the fresh air, and enjoy the open spaces.
I had high expectations for the marine sanctuary of Cebu, anticipating vibrant corals and abundant marine life. As we arrived at Gilutongan Island, our first island stop, we noticed boats lined up, indicating the popularity of the spot among tourists eager to snorkel. However, to my dismay, the snorkeling experience fell short of my expectations. The underwater scenery lacked the rich corals and diverse fish species I had hoped to see. Additionally, the strong current made the experience challenging, leading to an uncomfortable amount of saltwater intake.
View on Sulpa Islet
At our next stop, Sulpa Island, we enjoyed capturing Instagram-worthy photos of the striking rock formations. However, we had to be extra cautious, as the sharp rocks posed a risk of cuts and scrapes.
Lunch on the boat
We had our lunch on the boat while anchored in the middle of the sea. We enjoyed a delicious spread of grilled managat, lechon baboy, roasted chicken, pancit, and lumpiang gulay. This floating feast was my first, and it was really a memorable and unique experience.
While enjoying our lunch on the boat, we observed a lively atmosphere around us. Several groups of tourists were hosting events or parties on their boats, creating a festive scene with music and laughter echoing across the water. Some boats were decorated with colorful banners and lights, adding to the celebratory mood. Meanwhile, other tourists were having fun participating in water activities. We saw groups riding banana boats, speeding across the waves with excitement, and others zipping around on jet skis, showcasing impressive maneuvers.
Interiors of Allegro Restaurant
After dinner at Allegro restaurant, where I enjoyed the oven-baked fish and coffee-rubbed barbecue pork ribs from the variety of options available, I decided to book a serene and tranquil spa experience at the resort’s Amuma Spa. The spa offered a range of massage therapies, from the traditional hilot to relaxing, deep tissue, and dry massages, all designed to relax and rejuvenate. These treatments provided the perfect end to a delightful evening. In addition to the massage therapies, Amuma Spa also offers other body treatments, facial care, and foot care.
Amuma Spa
I opted for the amuma hilot using ilang-ilang oil. This traditional Filipino massage, combined with the soothing fragrance of ilang-ilang, provided a deeply relaxing and invigorating experience. It was so soothing that I didn’t realize I had fallen asleep during the session. After the therapeutic massage, I was served tea, which added a perfect touch to the already calming experience. Amuma Spa has been my best massage experience so far, leaving me completely refreshed and rejuvenated.
My stay in Cebu was truly one for the books. From the serene resort ambiance and exquisite local cuisine to the stunning natural landscapes, each moment was deeply fulfilling. The immersion in nature was particularly inspiring, enhancing my eagerness to explore more of Cebu’s natural wonders. This experience left me looking forward to returning and further discovering the island’s beauty in the future.
