Sinulog Side Trips

Hello, dear readers!

I’m finally back! (hopefully not just for now)

            I’ve missed you all and this blog I call home! We all may have settled into the new year already but the party isn’t over yet for Cebu. 

      Cebu’s most festive weekend is right around the corner and all hospitality establishments are most probably fully booked by now. This is the time when the metro is teeming with tourists and the traffic is most unbearable. Since you’re reading this post, you’re likely to find yourself in Cebu for the biggest, most awaited street mardi gras in town - SINULOG. 

            So, now that you’re in my beautiful hometown, I can’t help but recommend the taste of Cebu. Like I always say, “To know Cebu, EAT Cebu!” 

            The dining establishments in this list would be a shame to miss while you’re here. Read up and find out why... ;)

            I think Cebu’s most popular dishes are LECHON and BBQ! So, I’m starting the list with the best places to grab these. :D

1) LECHON

                You can’t be in Cebu and miss out on this glorious, whole roasted pig worshipped and revered by many who have tasted it, even Anthony Bourdain himself. Though there are many versions concocted by the competing entrepreneurs, Cebuanos know what Cebu lechon really tastes like. And these, for me, are the most trusted brands available for retail.

CnT Lechon

photo from www.choosephilippines.com

     This roast pig family empire has been around since 1987 and has already established themselves as a staple for whoever finds themselves in Cebu as well as for the locals. This is the lechon that deserves to fly back home with you to wherever you're from.

They have several branches around the metro, specifically at Guadalupe, across SM facing Radisson Blu Hotel, and Ayala Center Cebu Food Choices.

Rico’s Lechon

Acacia St., Brgy. Kamputhaw, Cebu City

Facebook: Rico's Lechon

(032) 231 0958

 photos from: Rico's Lechon Facebook page

            Rico’s has always been my family’s favorite for whole roast pig during special occasions. The skin is distinctly thin, crisp and for some reason, the fat does not seem to attach itself to the skin. Their young suckling pigs (lechon de leche) are also very tender.

They have recently opened a new branch at Escario with a vibrant, charming interior designed by Vito Selma.

Tatang’s Lechon Belly

(across Pino Restaurant) Wilson St., Apas, Lahug, Cebu City
Contact: (032) 316 4719 or 0916 226 9946

Facebook: Tatang's Boneless Lechon

http://www.tatangslechon.com/

photo from Tatang's Facebook page

         Some people say you cannot put whole lechon and boneless lechon belly under the same category because they somehow don’t have the same taste profile. There’s something about boneless lechon and lechon with bones. Well, I think I agree because the lechon belly is entirely the meaty trunk of the pig stuffed with herbs and spices and roasted whole; there must be a certain, different technique in cooking this innovation. Among the lechon belly players that emerged during its boom last year, Tatang’s has come out as the strongest contender, rolling out probably the crispiest skin and juicy, fragrant, and extra flavorful meat.

2) BBQ

Next to lechon baboy, I think barbecue is an emperor in itself, ruling the streets at sundown. It’s almost impossible to resist these smoky morsels as soon as your nose catches the aroma wafting through the air, as if the burning charcoal is calling you. I love barbeque, particularly chicken barbecue. 

           

            Matia’s

           Gov. M. Cuenco Ave., Mandaue City, Cebu

            Having mentioned chicken barbecue, this is by far the best chicken barbecue joint in Cebu. This single, home-based establishment never runs out of customers as soon as they open. They’re only open for lunch and dinner and you’d be amazed how people from all walks of life – office workers, students, families, managers and big corporate personalities – would flock over and devour their consistently tasty offerings. Their balbacua (gelatinous, velvety beef skin stewed in a viscous, yellow-green broth) is also a must try but like all popular restaurants, it’s best to be there as early as possible to get dibs on the complete lineup. ;)

Yakski Barbecue

268-B, Don Mariano Cui St., Capitol, Cebu City

Facebook: Yakski Barbecue

0917 322 5754 or (032) 254 3977

photos from Yakski Facebook page

          While most tourists are so eager to visit Larsian’s, I would prefer to recommend Yakski’s for its cleaner, more comfortable ambience and service. Locals would say Larsian’s is more of a heritage site for tourists to be spotted at but Yakski’s has better barbecue and this is where most of the locals go for barbecue within the area. The main difference is in the sauce. Yakski’s teriyaki-like sauce is very distinct and will keep you coming back.

3) Azul

       Streets of Asilo, Gorordo Avenue, Cebu City             

      Facebook: Azul Cebu

 photo from buyincebu.blogspot.com

photo from sugbu.ph

TUSLOB BUWA – this has got to be the most unique food item that Cebu has to offer. What once was poor man’s fare, formerly only found in Pasil, is now a popular trend that many quickly caught on to. But the man who spearheaded this trend, Ian Sekong, is the brainchild of Azul, the place that set the flame ablaze.

I personally like to describe this as Cebu’s very own version of fondue. Instead of dipping bread cubes into melted cheese, puso replaces the bread cubes and is dipped into pork brain paste cooked in its broth, seasoned with chicken liver, onion, dried shrimps, and soy sauce. You can also request for chili flakes to add some heat, which is what I prefer to do. The best part is, you get to cook it yourself; experiential dining at its best! Well, if you can’t, you don’t have to break a sweat. The waiters can do it for you. ;)

4) Orange Karenderia

      La Guardia St., Salinas Drive, Lahug, Cebu City

      Facebook: Orange Karenderia

      0917 721 0923

photo from Orange Karenderia Facebook page

photo from zerothreetwo.com

If you like Crispy Pata (deep-fried whole pork limb), you’ll be amazed how Orange Karenderia’s Crispy Buntot tastes very identical to its red meat counterpart. It’s no wonder then that their flagship dish is dubbed as the “Crispy Pata of the Sea”. This was easily a favorite for my family when I treated them for lunch during my birthday last year. I also love how this establishment innovated the carenderia concept, taking it to a higher level with cleaner, modern interiors. Other favorite dishes are their Larang, Betsy’s Garlic Chicken, Pinakbet, and Sinuglaw.

5) Doming’s

      Fairlane Village, Guadalupe, Cebu City

     (032) 255 7399

photo from caloycebu.blogspot.com

Something unique in Cebu is also our ngohiong. This is somewhat like a fried spring roll but has a distinctly thick, coarse wrapper and stuffed with seasoned bamboo shoots, vegetables, sometimes with ground pork, and a special sauce. Doming’s is a notorious hole-in-the-wall in Fairlane Village, Guadalupe known for their crispy, tasty ngohiong and fried native chicken.

They are only open for lunch, thus the wave of zombies diners attacking the place as early as possible. The waiting line is really long and the setting isn’t very sanitary and comfortable, so I suggest it’s best to call in your orders ahead and just have it for take out or take home. 

6) Parrt Ebelle

      North Reclamation Area, Cebu City

photo from babsytababsy.wordpress.com

photo from foodspotting.com

Cebu has a particularly distinct meal called SuTuKil or STK, which stands for Sugba (grill), Tuwa (soup), Kilaw (ceviche – fresh, raw fish cooked in the vinegar it is poured). This is one of the most commonly recommended dishes for tourists. This is actually a compound term for the trio of dishes prepared from one fish, usually from Tanguige (Mackerel), Mol-mol (Parrot Fish) or Lamon-lamon (Blackspot Tuskfish). It is an interesting display of skill in preparing different dishes from just one main ingredient.

             My family’s favorite STK joint is Parrt Ebelle. What makes them stand out is their use of commercially rare, huge deep-sea fish such as Mamsa, Tasik, and Rumpi. My dad’s choice is Tasik for any of the Sutukil dishes because of its fine, flaky meat that remains juicy whether in soup or grilled. He frequents Parrt Ebelle for their tinola which only fares for P50 per serving. I, on the other hand, am a big fan of their steak-like, juicy grilled fish. Steak-like, because each serving is at least 2 inches thick and about 5 inches in length. It’s good for 2-3 persons.  

            It’s best to go there during lunchtime and be early so you won’t have difficulty getting a table. :)

         You may read more about it on Sunstar's website by my favorite writer and editor, Luis Quibranza III. :)

            I know most people aren’t here just for the weekend so I hope this comprehensive list will help you make your stay worthwhile. Have fun! Cebu is delicious!

For the local readers, any other places or dishes you’d like to suggest for this list? I’d love to hear from you through comments on this post. :)

“To know Cebu, EAT Cebu!”

oink oink,

Babe for Food

- your BFF in Cebu dining! :)

Like A Tourist

             I've already posted about the food festival at Mactan Shrine but there was an adventure on the way there the first time that is yet to be told. You see, as soon as I read about the food festival from a facebook status, I just couldn't wait to check it out. Fortunately, I had a good friend who was willing to spare some time for me to join in the adventure. 

              My good friend, Luis Quibranza III, is actually a more legit writer than I am (babe for food who?). He works as a senior writer and on-call editor for Sunstar, the leading local newspaper. And he also has a band with his brothers called Bethany, of which he's the lead vocals and guitarist. They have released their first album of entirely original songs last year. I do get self-conscious when this writer/editor/songwriter reads my blog. :p

             So anyhoo, like I mentioned in the Mactan Food Festival post, I missed to clarify the time schedule of the event so I thought I could have lunch there (since I try to avoid a heavy dinner). We were running late for lunch (my fault) though this was really exciting because it was to be a first time for both of us to commute to Mactan. I've always wanted to try something like this -- a real food adventure! :D

             We met up at Ayala 12:30 p.m. and Luis suggested we take a v-hire van to get to Gaisano Mactan. It's like riding an air-conditioned enclosed jeepney -- cramped up minus the sweating and the smell of gasoline from the road. :))

             

              From there, we took a jeepney to Punta Engano where the Mactan Shrine is. We arrived 1:30 p.m. It was a scorching hot day! Then we found out that the food festival is only at night! Great. Hahaha. So we decided to eat at the STK (sutukil - sugba, tula, kilaw) instead, our poor stomachs growling.  

          Mactan Shrine is the heart of STK restaurants and it can be quite confusing to make a selection but I remember which one I dined at last year so I decided to just stick to this -- Fredz Sutukil. First of all, Sutukil is the local acronym for grill (SUgba), stew (TUla) and ceviche (KILaw). These are three cooking methods applied to selected fish variety. The set-up of these STK resto's is having aquariums for live fish and seafood and a variety of fish, shellfish and crustaceans displayed on a counter top. 

*Sorry, I wasn't able to take much photos because we were very hungry and quite pressed for time.

A bridge they made inside the resto. Maybe a photo op spot?

the table setting
(quite barren because we were having a really late lunch. hehe.)

the view from our table: mangrove trees and the shore

How to eat STK:

  -  choose your fish for STK and other appetizers or dishes you might want, like buttered scallops or steamed crabs/shrimps, etc.; you can also choose from their menu board if you can't make up your mind

  -  make sure to review your orders and the cooking methods to be applied

  -  get a table with a nice view 

  -  sit and relax while waiting for your order to be cooked 

         We chose mol-mol (parrot fish) for our fish and we also had fresh seaweed salad, 1/2 kg buttered scallops and a platter of plain rice, of course. This was a really late lunch. Our food was served past 2 p.m. but the ambience and the great fresh seafood was well worth the trip and the wait. :D

Excuse me for the rude photos. Again, we were very hungry and dived right into our food as soon as it was served. Hehe. :3   

seaweed salad (guso) P80

tinola

kinilaw... or what's left of it. teehee.

grilled fish! my fave! :D

buttered scallops -- another all-time fave of mine :D

soy sauce with calamansi, green tomatoes and red onion -- staple condiment

fresh buko juice P60
This can double as your refreshment and dessert! Just request for them to halve it open when you've finished all the juice. We shared this. :D

         BURP! That was so much food for just two people. But the STK and scallops we definitely finished; such fresh seafood and relaxing ambience, a perfect getaway from the bustling city life. The title of this post is so, because we felt like tourists in our own island. We came so far just for lunch. Haha. It was a nice adventure though. I enjoyed everything; from the commuting to the dining and the summer atmosphere. And for only P90 roundtrip to get there, this would be a nice monthly or weekly adventure (whichever you can afford).   

Cost:

food + cooking charge - P745 (ouch! expensive adventure. haha.) ---> Watch out for the cooking charge, it cost us nearly the same as the total of our food alone.

V-hire from Ayala to Gaisano Mactan - P35

Jeepney from Gaisano to Mactan Shrine - P10

        Who says STK is only for tourists? It's a great dining experience both for locals and tourists alike. At the Mactan Shrine, you get the island atmosphere, fresh seafood cooked to order, and even live music from local harpists. This is one destination you can't miss for the summer. 

         So, here are photos of the supposed food festival we were hoping for lunch; tables and chairs set up at the park and stalls still closed. We left at 4 p.m., just 2 hours before the festival would start. :(

      Since we were already here, we took a walk around the park for a bit, feeling like tourists in our own island. Might as well savor and enjoy the accidental adventure from the lack of information. Haha.   

Hello, Lapu-Lapu! :D

tourists for a day :D

Thanks, Luis! Looking forward to more food adventures with you. ;)


To know Cebu, eat Cebu! :D

xoxo,

Babe for Food

 - your BFF in Cebu dining! :)