10 Must-Try Food in Cebu (And Where to Find Them)

Cebu is a top tourist destination for both locals and foreigners. There is so much of interest that you will always have something new to experience. However, if you are planning a food trip, then  you really need to know when to find these 10 must-eat food.

Cebu Lechon

Cebu is famous for its lechon. It is quite distinct from the usual roasted pig you find elsewhere in the Philippines as it does not need lechon sauce to make it tasty. Some people find it a little salty, but in general, it is a delectable treat. The best Cebu lechon is hard to pinpoint, but you could try Rico’s Original Lechon, found along Highway 77 in Talamban City. If you're into spicy food, you must try Rico's spicy lechon. It's so good, I am drooling while I am writing this article. You can also try the boneless variety from Cebu's Original Lechon Belly. You can find it in the Parkmall C.D. Seno in Mandaue City.

My sinfully delicious lunch! Lami kaayo. Lahi ra gyud ang lechon ng cebu. Salamat sa recommendation Sinjin @thelibotero

A photo posted by Glen Santillan (@escapemanila) on Jan 22, 2015 at 10:54pm PST

Tuslob Buwa

It may sound a little strange to dip cooked rice (called puso) in a sauce made of cooked pig’s brain or liver, fish sauce, onions and seasonings, but it is surprisingly tasty. It is perhaps not fine dining, but when in Rome...Tuslob Buwa (which translates to dip in bubbles, by the way) is street food, so you can find it almost anywhere in Carbon or Pasil. If you’re picky, though, you can try the one at Azul in the Taft Business Center on Gorordo Ave, Cebu City.

A photo posted by eval bento (@evalbento) on Jun 29, 2016 at 9:55pm PDT

Pochero

There are many different types of pochero, but the ones served in Kusina Uno (GND Building, F. Cabahug, Cebu City) and Abuhan (F. Ramos St, Cebu City) are quite delicious. It is more bulalo (it has a clear soup) than the Tagalog pochero, though, so set your expectations.  You can choose the standard soup, or sizzling, and one order is good for two people.

Yummy Pochero at #KusinaUno #travel #cebu #food #iluvcebu

A photo posted by Glen Santillan (@escapemanila) on Jul 29, 2015 at 4:26am PDT

Siomai sa Tisa

Is it strange to feature siomai for Cebu food? It is, but here it is. Siomai sa Tisa is a far-cry from most commercial siomai, even those from fancy Chinese restaurants. Maybe it’s the Filipino twist in the flavoring, or the meats used. Whatever it is, you should not eat it because you will not be satisfied with other siomai again. If you are determined to live in frustration forever, you can find the real original at Tisa, Labangon, Cebu City. Be careful, not all those purporting to be Siomai sa Tisa are D’Original Siomai Sa Tisa.

A photo posted by Kate Edoloverio 🍓 (@katieekat14) on Apr 23, 2016 at 6:33am PDT

Lansiao

If you are not squeamish, (and can supposedly help put the ram in your rod) you should really try this soup, which is made of the genitals of bulls. If you are ready to take the bull by the, er, horns, there is a carinderia in the Ramos market that specializes in it. It is pretty good, and something you can write home about.

A photo posted by @j0eel on Feb 4, 2016 at 9:31pm PST

Ngohiong

A variation of the spring rolls, it is a crunchy Cebu favorite, particularly because of the 5 spice used in it and the special dipping sauce. The best place to try this is at Carlos Special Ngohiong, which has a branch near Mabolo Church and also in Guadalupe.  The original is a house in Mambaling.

A photo posted by Ai Rene (@ai.rene) on Jun 30, 2016 at 12:43pm PDT

Bam-i

This is a noodle dish using a mix of canton and sotanghon noodles, and cooked with tengang daga, shrimp, pork, and chicken.  It is seldom you get authentic bam-I outside Cebu, but you can find it in most carinderias in mid afternoon.

A photo posted by Ryan Joseph Romano Tapawan (@arjhay_taps) on Jun 15, 2016 at 2:01am PDT

Humba

Humba is a more familiar sight in Cebu than the perennial favorite adobo, and it is actually braised rather than fried or boiled. It is sweet rather than salty, and often accompanied by black beans. The best place to get a good humba is in a Cebuano home; failing that, you can try any carinderia or at Wellcome Hotel's restaurant.

Humba, anyone? #food #cebu #philippines #itsmorefuninthephilippines

A photo posted by Glen Santillan (@escapemanila) on Aug 14, 2015 at 7:58pm PDT

Baby Back Ribs
Casa Verde’s Brian’s Ribs is something you should try when in Cebu. It tastes good and the serving is huge for an affordable price.

A photo posted by Joseph totti Labarda (@iamtotti) on Jun 15, 2016 at 5:16am PDT

Danggit

A trip to Cebu would not be complete with at least one breakfast of crispy danggit, fried rice, and scrambled eggs. You can buy it as pasalubong from Tabo-an Market, where they sell it by the kilo. A little goes long ways, so don’t buy too much, and be sure to bargain. You can also find other interesting food there, including dried squid (nukus), dried mangoes, and Otap. 

Good morning Cebu @ Taboan Market. #travel #cebu #philippines #pasalubong #escapemanilaincebu

A photo posted by Glen Santillan (@escapemanila) on Aug 4, 2014 at 4:37pm PDT

FOOD: Adobo Connection

The best adobo will always be mom’s.

End of story.

Adobo is comfort food. It’s our pick-me-up dish. One spoonful and all is right with the world. 

That's why any tweak to our own adobo recipes is quite unacceptable. A bit more pepper spells disaster. An extra teaspoon of vinegar and locusts will devour. Failing to add sugar to the pot, darkness descends.

So I guess, that’s why I hear people having mixed feelings about Adobo Connection. It’s either they like or they don’t. I have to admit, I am one of the former.

Adobo Connection
click here for a list of their branches. 

FOOD: The good thing about the adobo dishes on offer at Adobo Connection is that they don’t try to be our mother’s. They offer “classic” adobo dishes – ones made from the most basic recipes that are known to everyone. But they also offer different kinds like adobo flakes and the ones in gata. These dishes are different, perhaps to manage everyone’s expectations.

SERVICE: Service is okay at the branches I’ve been to. The staff is friendly, serves with a smile, and rather quick to plonk down another helping of rice.

ATMOSPHERE: The décor is simple, clean, and fun. But I do think they could improve the seats of their booths and make them more comfortable. 

PRICE: Reasonable, especially with their tweak in the menu. For every regular order of an adobo, one gets to choose whether to have shanghai rolls or pancit. Or one actually get to create her own combination.

For many – and I mean me – the best part of eating at Adobo Connection is it’s kanin-all-you-can! One cannot eat adobo without rice, that's just gospel truth. Anyone who does will eventually find herself standing in front of men in robes. 

Adobo liempo sa gata with two shanghai rolls

Adobo Connection in Robinsons Place Antipolo

Pinoy Adobo is ubiquitous all over the archipelago. 

Bright, Airy, and Fun. What's not to like?

On the wall are images of things that define the Filipino Culture. 

Soy Sauce, Oil, and Vinegar - the main ingredients of every adobo recipe. 

FOOD: Corazon

One of the ways to this woman's heart is definitely through her stomach. 
And did Corazon manage to reach it? Well, let's see. 

I've been wanting to eat at Corazon's for some time now. Their Filipino-Hispano Cuisine was initially the draw but I have to admit that I also wanted to see the pretty interiors up close. I finally had the chance to satisfy my curiosity and I must confess that they didn't disappoint.  

RESTAURANT: CORAZON
4th Level, East Wing
Shangri-La Plaza Mall
Mandaluyong City 
Tel. (02) 687-1955
URL www.corazon.ph


FOOD: Chef Florabel's menu celebrates the timeless recipes that define the Filipino Cuisine. Alongside fiesta dishes like the Morales - beef morcon in special sauce, Gaudi - chicken galantina with gravy, and Barcelona - lengua estofado - are Filipino favorites such as Luis - lechon paksiw, Trinidad - grilled tuna belly, and Castellano- everybody's favorite crispy pata. 

Since there were only two of us, my friend and I ordered a few light dishes. We had the Ensaladang Talong, Madrid - ox tripe stew with chorizo and pine nuts, and Benjamin - crispy hito with buro. It was quite the balanced meal, to be honest, which is a bit uncharacteristic of my usual fare. 

SERVICE: We were there during dinner service and it ran like a well-rehearsed show. People knew their roles and didn't miss a beat. The servidors were attentive and the food came out of the kitchen rather quickly. 

ATMOSPHERE: With its vaulted ceiling resembling a gothic cathedral's where pretty chandeliers hang, Corazon has an air of elegance. But the vibrant accents found around the restaurant lend some warmth to the space making guests comfortable, relaxed even, to enjoy a good meal.  

PRICE: I have to be honest and say that Corazon do charge more than the average Filipino restaurant. But the experience of eating there is more than the usual. Apart from the fiesta in the mouth dishes, the charming interiors and ample personal space are atypical. 

Dinner was Ensaladang Talong, Madrid - Ox tripe stew with chorizo and pine nuts, and Benjamin - Crispy hito with buro. 

Corazon, which means heart in Spanish , is located on the fourth level in the east wing of Shangri-la Plaza Mall. 

The quintessential Filipino refreshment - sorbetes

A depiction of Frida Kahlo's 'Yo y Mis Pericos' hangs at the bar. 

Corazon's 'al fresco' dining area gets more whimsical with what looks like candy cane chairs. 

Notice that there's more than enough space between tables.
No bumping into other diners on your way to the loo. 

Don't forget to look up when you're dining in Corazon. 

First to come out of the kitchen is this, the Ensaladang Talong. 

FOOD: Din Tai Fung PH

The crowd is gone and with it, the long queue. It may have been a couple of months after it opened but I didn’t mind. After all, #ubosbuhay na sa kalsada. Huwag nang #ubosbuhay sa pila.

Din Tai Fung, the Michelin-starred restaurant opened its Manila branch last December. Located on the ground level of SM Megamall’s Fashion Hall, the xiao long bao mecca opened to a large crowd of who’s who – including the president of the republic. There was a long queue all day, every day, that continued for months.  

The first time I encountered Din Tai Fung, I was in Hong Kong’s Tsim Sha Tsui and it’s said to be the branch where it actually earned a nod from the Michelin Men. They got a star in 2010 and have kept it for the next five years. 

RESTAURANT: DIN TAI FUNG

Ground Floor, Mega Fashion Hall
SM Megamall, Ortigas
Mandaluyong City

Tel, (02) 9971935, (02) 9971936

FOOD: As expected, the food was good. Aside from their famous xiao long bao, the menu read Chinese Food that was very familiar – sweet and sour pork, black pepper beef, and salt and pepper squid.

SERVICE: The service was superb. Everyone from the restaurant was rather quick in doing their job– giving the impression of competency, and they did every task with a smile. Our server was rather quick to get to our table when we needed something as well as anticipating every time we wanted our water glasses refilled.

ATMOSPHERE: The look of the restaurant was bright, airy, and modern. It was a white space featuring accents done in wood and nice lighting. There were no hints of the traditional Chinese décor, with its overwhelming red and gold touches.

PRICE: The prices don’t differ much from the other Chinese restaurants in the metro. So if you think their prices are reasonable, then you’ll be fine with Din Tai Fung’s prices.

Look, Ma! No queue! Even if it was dinner time, our behinds didn't touch a single red stool.
We just breezed through reception and were led to our table. 

Xiao Long Bao being made right before our very eyes!

Look! The dumplings are being weighed. 

From the entrance is this narrow dining area which leads to a wider dining space. 

We were seated at table 36-2. I do believe table 36 was originally for four and was split into two to accommodate two sets of guests. 

Ginger and soy as our dipping sauce. 

Love these things! They are like cradles for our bags. The server placed our bags in there and topped it with the brown piece of cloth.
It's a rather clever way to store the bags and keep it secure without going overboard. 

The restuarant was bright and airy. 

Hans Wegner Elbow Chairs were chosen for the dining area. 

This guy in white brought our xiao long bao to the table. 

A tray of xiao long bao and some vegetables

Prok Chop Fried Rice. No meal in a Chinese restaurant would be complete without rice!

This way to the cashier!

Perhaps a family enjoying the scrumptious food. 

We had to pay for our meal at the counter at the back of the restaurant, across from Uniqlo.

Kumusta, xiao long bao?

FOOD: Tiendesitas Food Village

It was like seeing an old friend who has undergone a transformation – the one who lost several pounds or the one who ditched the good for nothing boyfriend.

The last several months, Tiendesitas have undergone major transoframtions. Owned by Ortigas & Company, this former al-fresco shopping and entertainment center in the heart of Frontra Verde is now enclosed and have air-conditioning. Which in this record-breaking summer heat could only be described as lifesaving. They’ve also added more parking slots by elevating the structure on stilts which by the way is a tropical architecture feature.

But at its heart – as it has always been - is the Food Village and they have kept it in all its alfresco glory. Now on the second level, the Food Village affords guests with a good view of the trees across the road. There’s also a bit of a breeze now, keeping things rather cool. The monoblock chairs are gone, though, and in their place are colorful metal chairs.

Thankfully, they have kept the Vinta sails hanging from the ceiling, the manong sorbertero offering “dirty ice cream” and of course, the yum Filipino favorites.

I must confess I always had a soft spot for Tiendesitas. It has always strived to celebrate the best in Filipino culture. From the tropical architecture to the Philippine-made goods for sale, it has – always to me – tried to incite pride in the Filipino. And yes, why shouldn’t we be proud of the good things that we do have?

Tiendesitas, #ditonatayo .


Visit their facebook page, https://www.facebook.com/tiendesitas/timeline , for the latest happenings in the area.

Can you spot the Tiendesitas Mamang Sorbetero?

Love that they kept these colorful "layags" reminiscent of  Zamboanga's vintas.
Also, alfresco means "We need a HUGE ceiling fan!"

This comes alive at night when bands light up the stage.

Tiendesitas opted for a halo-halo of chairs for the dining area.

Girls wanting to cool off with some Fruitas.

Apparently,  Claire de la Fuente also knows how to cook. 

I  spy JT Manukan.  Inasal love.

Aysee Sisig. Sisig. Sisig. 

Seems to me the device that zaps bugs. Am I right?

Kapitolyo Institution Three Sister's Barbecue is in Tiendesitas. 

View from the second floor Food Village; Light Traffic along C-5.

FOOD: Maisen at Greenbelt 5

You know what I loved the most during my visit to Japan? The food. 

More than I loved their excruciatingly precise metro system, it was their food.
And Tonkatsu Maisen purportedly serves the best Tonkatsu in Japan. 

So when I got the chance to try their food - even if its here in Manila, I was only too happy to do so. 

RESTAURANT: TONKATSU MAISEN
Level 1, Greenbelt Five,
Ayala Center, Makati City
Tel. (02) 2390390

FOOD: It’s said to be the best Tonkatsu in Japan. Tonkatsu is basically a Japanese take on the breaded pork cutlet. Maisen's was tender, moist, and done in crispy perfection. After sampling what they serve right out of their kitchen in Manila, I guess that just might be true.   

SERVICE: The service was great. The servers anticipated our every need, from filling our half-filled water glasses to offering us more cabbage. We didn’t need to ask because they were there before we even have the chance to! 

ATMOSPHERE: Clean lines, rich textures, and calm hues is how I would describe their Greenbelt branch. Coupled with the warm lights, the place was inviting and comfortable. Perfect as a date place – most of the Japanese we spotted in the restaurant were on a date we believe – it's also great for any excuse you'might to have to get together and eat!

PRICE: The prices don’t differ much from the other Katsu places in the metro. So if you think their prices are reasonable, then you’ll be fine with Maisen’s prices.

Maisen at Greenbelt Five is located on the ground floor, alongside Mesa, Lorenzon's Way, Pink Berry, and Chateau 1771.

After we ordered our food, they served us complimentary cold tea. 

Pots of tonkatsu sauces! 

Seems to me, Tonkatsu Maisen is becoming quite the date place. 

Chicken Katsu of Maisen, comes with unlimited rice and cabbage!

One of Maisen's Curry Sets. Call me old-fashioned, but I do like the curry being served on a gravy boat!

Katsumabashi Set, P390,  Bites-size Tenderloin Katsu Chops served with rice, Onsen Tamago, and Dashi Stock