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What We Feasted On During Kryz Uy And Slater Young’s Dreamy Mactan Wedding

Newlywed Kryz Uy is known for her impeccable taste when it comes to fashion, travel, and choosing the best besties. While we know all about her gorgeous Francis Libiran couture gown, the garden ceremony and vows that made us all shed a tear, and the spectacular set-up at Shangri-La Mactan for her wedding reception, the menu that Kryz Uy and Slater Young curated for their wedding is also worth talking about.

Spearheaded by Executive Chef Roshan Fernandez with the help of Sous Chefs William Tan and Adolfo Lopez, the menu was tastefully thought out and described by Chef Fernandez as “robust, lifestyle, and elegant.” From the Rib-eye carving station to the Paris-Brest with Strawberry and Lemon Chantilly topped with Raspberry Ice Cream, and the couples’ monogram, this was no ordinary wedding feast.


Paris-Brest with Strawberry and Lemon Chantilly, Raspberry Ice Cream


Perhaps the star of the dinner, and requested by Kryz herself, was the Garden Herbs and Beetroot Salad with Strawberry, Caramelized Walnuts, Cacao Nibs, and Goat Cheese. And yes, the cacao nibs were a little taste of national flair straight from Davao. The textures and myriad of flavors came together like a symphony and left guests wanting even more. The good news is, there was an abundance of surprises to come with this menu.

Garden Herbs and Beetroot Salad with Strawberry, Caramelized Walnuts, Cacao Nibs, and Goat Cheese


Among other appetizers served plated were a Tuna Tataki with Avocado Mousse, Apple and Cucumber Salad with Teriyaki Sauce, Lemon Scented Creamed Clam Chowder, and a Mussel, Prawn, and Parsley Salad.


Lemon Scented Creamed Clam Chowder


The lemon sorbet was a pleasant reprieve for the palate and built up momentum for the opening of the buffet.

Lemon Sorbet


At one carving station there was Beef Rib-eye with Mustard, Horseradish, or Gravy, leaving nothing to be desired in the condiment arena.


The Rib-eye carving station


A pleasant contrast to the tender, saucy beef was the alternate carving station serving Baked Alaskan Whole Salmon with Lemon Butter Sauce, Spicy Remoulade Sauce, Lemon Wedges, Green Asparagus, Baked Fennel, and Beetroot. The fish was juicy and the flavor packed a punch that almost overwhelmed the taste buds- not because it was over-seasoned but because it was really just that good.


Baked Alaskan Whole Salmon on the carving table


The Baked Salmon sliced and served with green asparagus, baked fennel, and beetroot



For pasta lovers (who somehow could make space, perhaps after loosening their belts) there was Fusilli, Penne, and Farfalle Pasta with choices of Pesto, Cream of Seafood, and Bolognese Sauce.

Those with a sweet tooth left satiated for many reasons including the Four Kinds of Fresh Sliced Fruits, Classic Vanilla Creme Brûlée, Tablea Cheesecake with Salted Caramel, Lemon Meringue Tartlets, Orange Almond Cake, Choux Rings with Hazelnut Creme, Apple and Pear Crumble with Vanilla Custard.


 Lemon Meringue Tartlets


Orange Almond Cake?


Choux Rings with Hazelnut Creme?


Hats off to Kryz and Slater for being so hands-on with the curation of their menu, and Executive Chef Roshan Fernandez, Sous Chefs William Tan and Adolfo Lopez for creating a wedding feast that left guests with a collection of sensory memories that they hoped they could soon experience again.



The author is a food and travel blogger (IG @thenakedfoodie_official); founder of Naked Patisserie, a bakeshop specializing in wedding and bespoke cakes; and the creator of NakedFoodie.TV, a food and travel blog. With a tasting palate that people can trust, a short attention span, and never-ending wanderlust, The Naked Foodie breaks down his favorite recipes for his fellow foodies around the world.


Photos by Mango Red Studios