Lanai prospers amid pandemic
You have all been so supportive of us, and we are equally grateful to all of you.
You have all been so supportive of us, and we are equally grateful to all of you.
Lanai of FresStart in Bacolod City has prospered despite the Covid-19 pandemic in the country.
According to Ramon "ChinChin" Uy, Jr., it has been a year since they opened their doors to welcome the public into their new al fresco restaurant.
"Needless to say, it has been the most amazing 365 days we have ever had," Uy said.
He said that from initially planning to accommodate only 50 people, they can now seat at least 150 people and build their garden expansion.
"You have all been so supportive of us, and we are equally grateful to all of you. The LANAI has been witness to several special occasions: from a small gathering with friends to welcoming family balikbayans, birthday celebrations, company launchings, media briefings, government events and even intimate weddings," he explained.
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"All these contributed to our growth and success," he added.
Following this development, the Lanai management has promised to stay true to their commitment, to continue to be a catalyst for positive change, to continue to elevate the food scene by showcasing their very own local ingredients that are underappreciated, to continue to innovate their menu to showcase seasonal produce from the different Negros Organic farmers and to continue to be the home of all things local, organic, good, clean and fair food. Because, after all, that is what their clientele loved and continue to love about them.
"Indeed, it has been a complete upwards journey amid the pandemic, and they hope you will continue to enjoy the experience Lanai offers you," he said.
Meanwhile, as appreciation for the public's support, Lanai has recently presented different concoctions to celebrate their first anniversary, such as their:
Tsokolate Negrense — Criollo cacao sauce melted with carabao's milk, toasted peanut syrup, dulce de leche, topped with pandan whipped cream, criollo sprinkle and asin tibuok;
Criollo sunrise — Inspired by the single-origin cacao criollo juice extracted during the fermentation process. With dark rum and dry gin as a base, and concocted with guyabano, kaffir leaves, pomelo juice and yutukon syrup;
Island Slush — The slushee with a very refreshing combination of criollo cacao juice, guyabano, hibiscus and pandan; and the, Spiced Piaya Latte — Lanai's coffee and traditional pasalubong pastry pairing. Their very own muscovado piaya paired with a hot ginger muscovado latte, a nutty profile of kadios syrup, drizzled with salted ginger peanut dust.
