But like all good things in life, you just have to be patient for your turn at Joules Lechon Manok. Trust me when I say that this humble lechon manok stall in Talamban is worth waiting for.
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The biggest draw perhaps at Room for Desserts is their very Instagrammable Fairy Floss. A wreath of cotton candy rests around a cup or cone of soft-serve ice cream. This is then adorned with toppings of your choice - cookies, cereals, candies, chocolate or a combination of these.
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Despite the recent entry of big-name brands in Cebu, Grand Majestic still is among the very few remaining better-valued buffet restaurants in the city.
Although their prices (Php 550 for lunch and Php 650 for dinner) have increased a little bit since the last time I visited here, the quality of the food has thankfully not changed.
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"Pancake House is actually a Filipino brand and not an imported franchise," Marc H. San Juan, Pancake House's Senior Marketing Manager, clarified to us during our brief post-lunch chit-chat.
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Dinagat island food trip: Mabuhay Dina Gat Restaurant, Denor Restaurant and balut in pretty glass enclosures.
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Each Belly Buster slice by the way was packed with flavor but not to the point that the spices overpowered the meat. The skin was also roasted to a delightful crisp. Most of all, it was not as greasy compared to that of their more established competitor.
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Although Sulbing cafe also offers crepes, coffee and toasts, it undoubtedly specializes on bingsu, a much-loved Korean dessert that's similar to our local halo-halo. But compared to the latter, it's actually recommended not to mix the finely shaved ice with its mountainous toppings. Instead, you scoop delicious spoonfuls out of this mound.
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Vikings Luxury Buffet finally opened this week at SM City in Cebu. The restaurant brand prides itself to be the largest of its class in the Philippines, not only in terms of floor area but also with the quality and quantity of dishes to choose from.
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My brief weekend in Metro Manila a few weeks ago was very memorable for at least three reasons: a very delayed return flight, watching Les Miserables and a food trip around the city.
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If you get the first two letters of these three dishes, you'll have the SUTUKIL. It is a trifecta, if you will, of three recipes - grill, stew and raw. When you come to think of it, it's not that hard to execute too.
Brennan Mercado
The Philippines
Brennan is an electronics engineer by profession. From time to time, he gets to travel beyond his office cubicle, try new restaurants or catch up with his terribly long list of unread books. He likes museums, spicy food and talking with habal-habal drivers. For now, he's still deciding on whether to play Pokémon GO or not.
Awards
Best of Cebu Blog Awards
2015
- Best Food Blog
- Best Creative Writing in a Blog
- Finalist, Best Travel Blog
- Finalist, Best Food Blog
- Finalist, Best Travel Blog
- Grand Winner, Visit Davao Tuloy ang Byahe Experience Blogging Competition.
- Winner, 2013 TLC Asia’s The Layover contest
Recent Posts
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A lechon manok that’s worth queueing for April 2, 2017 -
6 Of The World’s Most Underrated Tourist Spots March 6, 2017 -
Restaurant Review: Kushiyaki Chikuzenya February 13, 2017 -
This is where you can have probably the best batchoy in Cebu January 29, 2017 -
Peri-Peri Charcoal Chicken is now in Cebu January 18, 2017 -
An unassuming chicken wings place January 17, 2017
