Radisson Blu Makes Her Debut In Expectant Cebu
Institutions, according to a very accessible but reliable source, are “any structure or mechanism of social order and cooperation governing the behavior of a set of individuals within a given human community.” Furthermore, they are associated with “purpose and permanence,” as well as customs and behavioral patterns important to society.
We have a lot of them, from the honorable high benches at Padre Faura, to the yummy hamburgers once unfairly suspected of having worms as extenders. The current set of men in black robes, as far as I am concerned, have yet to earn their claim to permanence and transcendence, but the burgers with the bumble bee mascot, without a doubt, have long won a place in the hearts of the millions of Pinoys around the world who troop to the jolly fast-food joint with their families.
One Filipino institution, however, beats even the burgers in governing Pinoy behavior—the lechon de leche. A whole suckling pig marinated in secret potions and roasted over a bed of live coals, this cardiac delight is king of the Filipino feast table. All other dishes are subordinate to it, and encircle the king like entranced shamans adoring a fire.
Another institution is the venerable SM, or Shoe Mart to the dinosaurs. From retail, they have ventured to banking, property development, manufacturing, toys and, now, hotels and conventions. From among the spread of developments by the SM Group, rolls out the Radisson Blu Hotel, the queen of the SM Group’s leisure and hospitality inventory—in no less than in lechon country, Cebu. I paid a visit to the hotel to find out for myself whether the Radisson Blu would intoxicate me like lechon at a fiesta. (I love comparing places to food I like.)
Radisson Blu Cebu, from my interview with the general manager Grant Gaskin, is the first luxury hotel of the Carlson Hotel Group in the Asia-Pacific. “Blu” is their luxury brand that differentiates the property from the rest of their three-star line-up. Blue, as opposed to other colors, connotes sophistication and prestige. So says Gaskin, who wears a lapel pin that says, “Yes, we can!”, the service philosophy of the hotel chain.
From the latest campaign of the SM Group that is advertised on television, and Gaskin’s lapel pin slogan, it is easy to see where the service philosophies of the two corporations intersect. Both agree strongly on the concept of value for money—the most bang for your buck. SM and Carlson both believe that comfort and quality are reachable. Second, both insist that quality service be straightforward and unembellished. We surely know that from our long relationship with the straightforward, functional and uncomplicated SM Malls.
This quality—the purity and simplicity of the offering—is what makes the lechon a blockbuster hit with anyone who has savored its goodness, including world-renowned chef and TV personality Anthony Bourdain. And this is what Carlson has set out to prove to Cebuanos and its visitors about Radisson Blu, the first Blu Radisson in Asia.
The hotel has a collection of 400 guest rooms, from the well-appointed standard suites and spacious business class suites to the swanky presidential suite. All rooms and common front-of-house areas were design by Singaporean interior design firm KKS International. Just as lechon was ‘Cebuanized’ with pandan grass filling and local spices, so has the contemporary Peninsular Asian style of KKS been ‘Cebuanized’ with reed, coral, bamboo and mother of pearl on resin decorative wall and ceiling panels. A large order of the furniture naturally came from Cebu manufacturers. The result: a certain controlled organic look that is constant throughout the hotel.
The architecture too is simple and straightforward. The building is composed of only a massive plinth and an even more massive vertical slab that towers over the Metro Cebu skyline.
Rising almost 100 meters from reclaimed ground, the building was erected about ten years ago, around the time the economy was still reeling from the 1997 Asian Financial Crisis. The building was originally intended for the Sheraton Group, but the project was shelved, as tourism prospects grew bleak in the late 1990s. The building shell reached completion but remained hollow for years. People who have visited Cebu in the first decade of the new millennium will remember it as a massive, abandoned gray hulk that one passed on the way to the city center from Mactan Airport.
Things changed last year when interior construction finally started. The project was completed in record time, as if to make up for its long dormancy, and was celebrated with a grand opening early this year, under the high-end Carlson brand.
Gaskin admits that since the building was designed and built according to Sheraton’s operational template, Carlson had to make some changes to the original plans. The most important revision is the conversion of almost all the planned restaurants into function rooms. To pursue the five themed restaurants that Sheraton made provision for would have been madness, what with SM’s humongous mall with its vast selection of restaurants and food outlets right beside the hotel.
Like the cholesterol that always comes with partaking of lechon however much you attempt to cook healthy, the Sheraton template left a permanent legacy of excess on the architecture of today’s Radisson Blu. The building was designed in the style of hotel developments of the 1990s—large and in-your-face. In an age of energy conservation and concern for sustainability, the scale of Radisson Blu’s interiors borders on the scandalous. The grand (this is an understatement) lobby is four storeys high. It is four times as wide as it is tall, and twice as long as it is wide. I suspect that two G6s can fit in it.
According to Gaskin, there were proposals to subdivide the lobby into several income-generating spaces, but grand old man Henry Sy would have none of it. He loved the enormity of it, and the pure and utter extravagance that all that space represented. This project was extra-special, he said, and it would be different from all the rest of the SM Group’s properties.
This is a stark departure from the SM norm that has over the years systematically converted “spaces of delight” into “spaces of function” (and income generation) in SM malls. Compared with the other city hotels in Cebu, the Radisson Blu does indeed possess the most impressive lobby, reminiscent of that of the grand dame of Makati, the Peninsula Manila, but a lot more assertive.
There is no way to compute for its return on investment, but Gaskin swears it is the excessive ‘waste’ of space in the lobby that brings in a lot of business—from folks who patronize the lobby bar until the wee hours of the morning; to couples who book the ballroom for wedding receptions so that they can get photographed at the lobby’s grand staircase. Then there are the guests who like being able to go down to an airport hangar for a lobby as a change of scenery from their rooms. They keep coming back, making Radisson Blu the hotel with the highest occupancy rate in Cebu since six months of opening.
My favorite part of the lechon is the balat (skin) that turns crispy golden brown when roasted just right. It is to die for—literally—as men have been known to get into gunfights over this most prized portion of the piglet. It is the pièce de résistance in a pièce de résistance itself. For me, Feria, the only restaurant of the hotel, is undeniably the defining amenity of Radisson Blu. Not only because I indulged in memorable sorbets and cheesecakes in its embrace, but also because the interior design here speaks of Cebu like no other place in the hotel.
The restaurant ceiling is four meters high, and appointed with local finishes of coiled bamboo, wrought iron, local wood and granite. In the middle of the large space, a lattice of bamboo and iron circles defines a central bandstand where guests of import are entertained. The furniture pieces are obviously sugbu-made from the look and quality of the workmanship alone. The overall design articulation is indeed Cebu without trying too hard.
We adore lechon. Its flavors are part of our national consciousness. Our celebrations and milestones would not be complete without it. It is excessive and indulgent, but straightforward, honest and pure at the same time. It is a Filipino institution—the king of our fiestas. Radisson Blu was created with the same formula. She just might be the queen that Cebu has long been waiting for.
With permission from BluPrint Magazine. Reposted from Volume 05, 2011. Photographs by Ed Simon.


































