Festive ensaimada of Cafe Marco

Good & best value for money ensaimada in Cebu?

Decked with halo halo ingredients, this fluffy and delicious ensaimada is a steal!

Decked with halo halo ingredients, this fluffy and delicious ensaimada is a steal!

A dish of ensaimada of different flavors densely covered with cheddar cheese

A dish of ensaimada of different flavors densely covered with cheddar cheese. CLICK TO ENLARGE.

Its quite tempting, but with its size, its ought to be shared. The ensaimada of Marco Polo, which started at the buffet at Cafe Marco were smaller. But when they opened the cake counter at the Lobby Lounge in 2010, Chef Rodel Galvez revised the recipe and size and has been gaining in popularity ever since.

Just imagine, during the festive month of December, the Marco Polo Plaza Hotel was able to sell 5,438 pieces!

The ensaimada is something memorable. It is humongous, around 6 inches in diameter and perhaps, only the voracious of eaters can consume one! It is great for pasalubong as well as merienda paired with black coffee or hot chocolate. The grated cheddar cheese is its defining element that a friend even quipped:

Wow, cheese with ensaimada!

Marco Polo Plaza Cebu’s ensaimada comes in flavors: the plain, mango or ube and for special occasions, a themed baked goodie. For the Sinulog celebration, Chef Roland specifically made the festive ensaimada which is topped with halo-halo ingredients: red and green kaong, mais, crispy sugared coconut strips and coconut
strips in syrup. Inside, there are also bits and pieces that gives texture.

And it is a steal at just P88, a very good baked item that is great value for money!

The ensaimada is available at the Lobby Lounge Cake Counter and can be bought singly, or in boxes of three, six and twelve.

Estan Cabigas is freelance photographer, blogger and writer based in Makati City, the Philippines. A true blue Cebuano, he makes stunning images and meaningful photo stories. His work has been published in local and international publications including National Geographic Magazine, Geo (Germany), Sunday Times Magazine (London) and other publications. He is also a peripatetic traveler and has traveled to all 81 Philippines provinces. I'm open for work, collaborations and inquiries, including hotel, restaurant and site features and reviews.

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