There seem to be only a handful of
authentic Filipino restaurants around. I guess in this case it proves the
theory of "survival of the fittest"; for only the taste fittest to
the Cebuano palate will live on for decades (in Cebu, of course).
I noticed that the secret ingredient to
this longevity is a heritage of recipes passed on from generation to
generation, coupled with consistency. That factor of genuineness and rich
history is the charm that keeps people coming back for some nostalgia fix; or,
for foreigners and tourists, a taste of Cebu's heritage.
Golden Cowrie has been one of the
established native restaurants in town that continues to draw waves of
customers every mealtime. It has become part of one's list of restaurants to
bring visitors to, and a go-to place for tourists who want to taste local food
in a contemporary setting. They have been steadily expanding to more
branches. Celebrating 30 years of Cebuano hospitality, value and flavor,
Golden Cowrie and Hukad sa Golden Cowrie now have 14 branches nationwide in
Cagayan de Oro, Davao, Dumaguete, Bohol, Boracay, Ozamiz City and General
Santos and opening soon in Butuan and Puerto Princesa Cities.
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| Golden Cowrie flagship branch at Salinas Drive, Lahug |
