A Chocolate Tree is born

A sweet new holiday tradition was born with the unveiling of the very first chocolate Christmas tree in Cebu. Lovingly handcrafted by the talented and creative pastry chefs of Golden Prince Hotel and Suites, this one-of-a-kind creation is made from 100-percent pure tableya, using 5O kilos of rich Filipino cacao.

Gleaming with cacao pods, beans and chocolate-inspired ornaments, the tree is a joyful tribute to local artistry, creativity and the warm spirit of Christmas.

Every handcrafted detail of this masterpiece tells a story, from the farmers who tenderly nurture each cacao tree to the skilled chocolatiers who transform the harvest into world-class creations.

To add a touch of Cebuano elegance, the chocolate Christmas tree is adorned with golden accents, a graceful nod to “bulawan,” meaning golden, the proud symbol and namesake of Golden Prince Hotel and Suites.

At the heart of this milestone is Philchoco, a Cebu-based chocolate company driven by a passion to honor Filipino heritage while embracing innovation in cacao and chocolate making.

The majestic Christmas tree with its earthy tones, golden shimmer and cacao-inspired artistry capture the warmth of community, the sweetness of generosity and the richness of Filipino culture.  This bold and remarkable creation transforms symbolism into an edible masterpiece, an unforgettable tree that embodies the joy of the season, while remaining distinctly uniquely Cebuano and proudly Filipino.

Culinary excellence by the sea

Tambuli Seaside Resort and Spa marked a joyful milestone, hosting a spectacular showcase where chefs and mixologists unveiled their masterpieces from Cebu Goes Culinary 2025. The celebration was a lively fusion of creativity, flavor and flair, bringing the spirit of Cebu’s culinary excellence to life by the sea.

The winning moments were highlighted by remarkable achievements across several categories: a gold in the Puto Maya category by chefs Rosemarie Inot and Cherelyn Reomalos; a silver in Cocktail Mixing category by Samuel Tadem; and bronze in the Vinegar Category by Chefs Cesar Arnado and Windel Glinogo. Adding to the triumph, chefs Rosemarie Inot, Joel Pulvera and Cherelyn Reomalos showcased their artistry in the Creative Cake Decoration Category, while chefs Cesar Arnado and Melbert Icot impressed in the Puso Category, contributing to an inspiring showcase of culinary excellence.