TWO decades ago, when there were few high rise buildings around, Golden Peak Hotel was one of the first to invite our gazes skyward. Anyone living in Cebu City knows the 19-storey building commanding attention with its curved glass windows at the very busy intersection of Escario Street and Gorordo Avenue.
To keep up with demands pre-Covid, the hotel expanded with 96 more guest rooms, conference rooms that can accommodate up to 700 persons and 200 more parking slots to cater to the meetings and events market. The rooms in the old wing are undergoing renovation while the new wing expects to be completed by the end of this year. Meetings and events continue to be accommodated under IATF (Inter-Agency Task Force on Emerging Infectious Diseases) guidelines.
While the resilience of the hospitality industry continues to be tested, Golden Peak adjusted to client demands. Operations manager Nica Salcedo said the hotel team was pleasantly surprised to see a big surge in food orders for pick up and delivery. During the holidays, dishes constantly sold out even if the kitchen prepared additional orders on top of pre-orders. Bestsellers include the kiam peng, diok pit he, four-layered lasagna and baby back ribs.
The quality of Golden Peak’s breads can rival that of five-star hotels. Year round, there are always orders of its incredibly soft and fluffy pan de sal which comes in ube cheese, pandan, mango and red velvet. The meat rolls and flaky pies are favorites for deliveries to offices or people working at home. Orders are accepted by phone or through the Golden Peak Hotel and Suites Facebook page.
For Valentine’s Day, the hotel offers a special dinner featuring a main course of roasted cajun chicken with Balti prawns, a pasta live cooking station and buffet for appetizers, salad and dessert, plus a special treat for the ladies. This is available only on the 14th with limited seating, so reservations are highly recommended. For those spending Valentine’s Day at home, the special delivery / take-out menu includes fillet mignon in peppercorn sauce and local sea bass in béarnaise sauce.
“We are very flexible with client requests, budget and preferences. We strive to be very hands-on with client feedback in order to maintain satisfaction,” said sales manager Cres Nieves, when asked how Golden Peak has kept up with the many hotels that have opened in the last 20 years. “We can assure our clients of three things: good food, good price and good service.” S