Recognition from award-giving bodies should be taken with a grain of salt. But for being declared as Cebu's best fruit shake, Tropic Fruit Bar, rightfully deserves it.
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.
Kushiyaki Chikuzenya is a casual, family-friendly Japanese restaurant in Mandaue, Cebu. One of their easy best sellers has to be the filling Buta Bara Nabe.
Located at a chef's garage in Guadalupe, #batchoyhouse328 serves what could be the best batchoy, an Ilonggo noodle soup, in Cebu City.
Although Southside Chicken Wings is quite near my apartment, I was able to visit this unassuming open-air restaurant only a few days ago. This was largely in part because of a colleague's glowing recommendation - that she finds their affordable wings delicious and cooked home-style as well.
The relatively new Cucina Higala is one of the very few restaurants in my hometown that I’d highly recommend. It is located along Capistrano St. in downtown Cagayan de Oro.
So why is it that Carnivore, a small restaurant with great ambitions, will be unfortunately closing its doors soon? Is it because of their relatively hidden location in Cebu or that the city is not yet ready for this kind of cuisine? How will a restaurant then with no lechon belly or unlimited rice or baked scallops in the menu thrive in this part of the Philippines?
Camden fits the typical description of a hipster space - industrial interiors with predominantly neutral palettes, a single communal table and a neon signage right inside the cafe.
My idea though of a good restaurant is that it should provide good food at very reasonable prices. The ambiance, no matter how quirky or how fancy it may be, comes next or even last on my list. If I want a trip down memory lane, I could just go to a museum any time of the week.
Let me get this straight first: humba is not the same with adobo. It is a completely different creature. It is usually characterized by a slow-cooking process, which yields a soy-based sauce that is darker and slightly sweeter.