The Cebuanos have a word that they associate with caring called “amuma.” It involves a lot of pampering, tending and even spoiling that is often likened to the way a mother nurtures her child.
So, its seems only appropriate that Cebu-based Bluewater Resorts prides itself in delivering that special kind of hospitality to guests, which is called “Amuma with Excellence.”
Bluewater Resorts recently celebrated its 25th anniversary and I was invited to join the festivities at the flagship property in Maribago, Cebu.
The Alegrado family owns the Bluewater brand, which also has properties in Panglao, Bohol and on Sumilon Island in Oslob, Cebu.
Grand beach party
Filipinos love to party and no one does it better than the Cebuanos. Sure, parties are thrown all over the place but in Cebu, they always add something extra to make it special and memorable.
To mark the brand’s 25th year, Bluewater Maribago spared no expense. Calling it “Kasauogan sa Bluewater,” the event followed a Filipino fiesta theme.
Festivities started mid-afternoon with cocktails and some reinvented finger foods like sisig, balut and fishballs, while the resort’s performers regaled guests with some ethnic music and dancing.
The main event was held at Bluewater Maribago’s famed beachfront where, despite rainy weather, a covered stage, tented dining tables and buffet dinner were set up.
Top chefs Sau del Rosario, Eugene Raymundo, Tatung Sarthou, Editha Singian, Pierre Tan, and the resort’s very own head chef, Dennis Uy, were brought in to prepare a buffet that showcased the best regional cuisine from Luzon, Visayas and Mindanao.
Vigan Empanada, Bicol Express, and Curacha from Zamboanga were just some of the dishes that guests enjoyed throughout the night. Naturally, Cebu Lechon and the recently popular Lechon Belly were clear favorites, aside from the fresh seafood.
A short fireworks display followed by a performance featuring Maestro Ryan Cayabyab and the Ryan Cayabyab Singers (RCS) capped the night, which was really not just a celebration of the resort’s success but also a toast to one Filipino family’s achievement.
Looking ahead, Bluewater Maribago’s general manager Rhyz Buac said the resort will continue to explore ways to deliver that amuma hospitality that has been Bluewater’s trademark and the main reason for the resort flourishing all these years.
The resort, which stands on a 7-hectare property, boasts 163 well-appointed rooms, of which 50 are located at the Amuma Spa Wing.
The wing also includes its own swimming pool, a hilot pavilion and a juice bar.
Each room comes with amenities like oversized beds, LCD TVs, coffee maker and snack bar, and bathtub and shower—ideal for small families or groups.
I especially love the chocolate-covered strawberries served to us every night.
Aside from the main lagoon pool, other facilities include a children’s area/game room, a recreation and water sports center, a shark pond along with full-service restaurants and bars.
The resort also has a one-hectare breakwater that serves as a beautiful private island in front of its beach strip, which has been very popular for private events.
Bluewater Maribago is already undergoing upgrades and renovations. According to Buac, the hotel’s target is to become a five-star establishment.
Log on: bluewatermaribago.com.ph; e-mail [email protected]; Manila sales office tel. nos. 8175771 and 8871348