The Pacific Islands Club\u2019s Sunday Brunch at the Magellan Restaurant has a new \u201cmini-wok\u201d station that displays the culinary skills of its chefs, who prepare stir-fry food right in front of guests in quick fashion.<\/p>\n
Holding up his wok\u2014a Chinese pan\u2014chef Rino Cancaida stirs a mix of fresh vegetables and shrimps to customers\u2019 delight, entertaining them with his showmanship.<\/p>\n
Cancaida said the mini-wok station employs a fairly swift way of cooking assorted meat, seafood and vegetables, which expands the already wide array of food choices at PIC\u2019s popular Sunday brunch.<\/p>\n
Last August, the Sunday Brunch included the pasta and salad stations to add diversity to its dishes. A customer can make his own Caesar salad using Romaine lettuce and condiments such as crispy bacon bits, crutons, egg yolk, olive oil, garlic, and lemon, among others. The salad station also has sliced chicken or turkey and breaded cheese to make a Greek salad.<\/p>\n
\u201cIn doing brunch, you have to be creative,\u201d Cancaida said. The reason why PIC\u2019s Sunday Brunch became so popular is because its food choices vary every week. In that way, he said guests would not saturate themselves from the brunch, even if they come to enjoy it every week.<\/p>\n
Assistant restaurant manager Angelito Embradura said the Sunday Brunch\u2019s popularity continues to grow, with guests reaching hundreds every week.<\/p>\n
The new food stations add to the rest that has been typically at the Sunday Brunch: the omelet and waffle stations, sushi and sashimi, crepe, island roast pig, Peking duck, steamed ship or big piece of meat, and the regular courses.<\/p>\n
PIC executive chef Robert Stern said the hotel\u2019s restaurants have been receptive to changes to further satisfy its guests.<\/p>\n
\u201cI see the interaction between the person cooking and the guest,\u201d Stern said.<\/p>\n
The New-York-trained Stern joined the PIC\u2019s food and beverage team earlier this year to further improve on multi-cultural cuisines to satisfy local taste buds.<\/p>\n","protected":false},"excerpt":{"rendered":"
The Pacific Islands Club\u2019s Sunday Brunch at the Magellan Restaurant has a new \u201cmini-wok\u201d station that displays the culinary skills of its chefs, who prepare stir-fry food right in front of guests in quick fashion.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-83788","post","type-post","status-publish","format-standard","hentry","category-local-news"],"_links":{"self":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/83788","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/comments?post=83788"}],"version-history":[{"count":0,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/83788\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media?parent=83788"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/categories?post=83788"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/tags?post=83788"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}